pinoy recipe

54
Bibingka Cassava Ingredients For the bibingka 3 eggs 2 cups sugar 1 cup evaporated milk (fresh milk can be substituted) 7 cups raw cassava, grated (or frozen) - cassava are now available in most groceries in cities with a large Latin American or Asian population. 1/4 cup butter, melted banana leaves (available frozen in Philippine stores; or use cookie sheet or something) For the topping 1 cup thick coconut milk (available in Asian stores) 2 tablespoon flour 1 can condensed milk 2 egg yolks 2 tablespoons grated cheddar cheese Directions Beat eggs and sugar till lemon colored. Add the rest of the ingredients. Pour into a greased 9x9 in pan lined with banana leaves (or cookie sheet). 2. Mix coconut milk with the flour. Add condensed milk and cook over medium heat till thick. Add eggyolks and mix well. Return to heat and cook 5 minutes more. Pour over baked bibingka. Sprinkle with the grated cheese and broil till golden brown.

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Page 1: Pinoy Recipe

Bibingka Cassava

Ingredients

For the bibingka

3 eggs

2 cups sugar

1 cup evaporated milk (fresh milk can be substituted)

7 cups raw cassava grated (or frozen) - cassava are now available in most groceries in cities with a large Latin American or Asian population

14 cup butter melted

banana leaves (available frozen in Philippine stores or use cookie sheet or something) For the topping

1 cup thick coconut milk (available in Asian stores)

2 tablespoon flour

1 can condensed milk

2 egg yolks

2 tablespoons grated cheddar cheese

Directions

Beat eggs and sugar till lemon colored Add the rest of the ingredients Pour into a greased 9x9 in pan lined with banana leaves (or cookie sheet) 2 Mix coconut milk with the flour Add condensed milk and cook over medium heat till thick Add eggyolks and mix well Return to heat and cook 5 minutes more Pour over baked bibingka Sprinkle with the grated cheese and broil till golden brown

Brazo de Mercedes

Creme-filled Log Cake

Ingredients

Filling

5 cups milk

1 cup sugar

2 tablespoons unsalted butter

1 tablespoon vanilla extract

8 egg yolks

14 cup toasted and finely ground

cashew nuts

Directions

In a saucepan simmer milk over low heat until reduced to 2 cups Add suger butter and vanilla extract stirring all the while Remove from heat Beat egg yolks in mixing bowl To egg yolks gradually add milk mixture by spoonfuls beating all the while Stir well to avoid curdling Add cashew nuts and continue cooking entire mixture over low heat stirring constantly until mixture has consistency of a paste Set aside

Ingredients

Meringue

10 egg whites

1 cup sugar

1 teaspoon vanilla extract

Directions

Preheat oven to 400 F Beat egg whites until stiff Gradually add 1 cup sugar beating continuously Stir in vanilla Line large cookie sheet with parchment paper greased with butter and spread meringue on top Bake until brown Spreadfilling evenly on top of meringue and roll into a log Brush with butter and brown again in overn

Original Leche Flan Recipe

Ingredients

Custard

12 egg yolks

1 can condensed milk

1 pint Vit D milk

1 tablespoon vanilla (lemon essence or peppermit can be substituted)

Directions

Blend all ingredients in a blender Pour mixture into a loaf tin lined with caramelized sugar (see below) Cover with aluminum foil Place tin in a larger baking pan half-filled with water Place pan in pre-heated oven (375 F) and bake flan for about 1 hour or until it is firm Caramel

1 cup sugar

1 cup water

Put sugar and water in a saucepan Caramelize in high heat Line loaf tin with caramelized sugar Be sure to line the sides of the pan

Kalabasa (Pumpkin) Leche Flan This recipe is from the province of Bulacan Source for this recipe is the

wonderful Philippine Food and Live by Gilda Cordero Fernando Published by Anvil Publishing Pasig Metro Manila 1992

Ingredients

2 cups kalabasa (pumpkin) cut finely 1 cup condensed milk 3 eggs sugar 12 teaspoon dayap (lime) or vanilla

Directions

Boil the squash Mash until smooth Add eggs mil rind or vanilla Strain Sprinkle sugar on the leche flan mold (llanera) and put the mold on the fire until sugar browns Place the squash mixture into the llanera and steam for about 20 minutes

Light and Fruity Caramel Flan This recipe comes from another wonderful book Pacific Crossings by Lily Gamboa OBoyle Acacia Corporation NY 1994

Ingredients

1 13 cup sugar divided 13 cup water 6 to 8 large eggs 1 cup whole milk 1 cup peach or mango puree pinch of salt 14 teaspoon lime peel grated finely seasonal fresh berries for garnish

Directions

Preheat oven to 350 F make a caramel using 1 cup sugar and 13 cup water Pour into a 5 cup gratin or souffle dish In a bowl whisk eggs milk remaining 13 cup water puree and salt Add grated lime peel stir and pour into prepared pan Place in a bain-marie Bake in oven until a toothpic inserted halfway between center and edge comes out clean about 50 minutes to 1 hour Let cool to room temperature Chill at least 1 - 2 hours Unmold onto serving platter and garnish with seasonal fresh berries as desired

Chefs note Gratin or souffle dish may be aluminum or ceramic Bain- marie is the term used for cooking through steam in a water bath The dish is placed in a larger pan half-filled with water and placed into a preheated oven or a steamer

Ginataan

Ingredients

250 g glutininous rice (sweet rice) flour 6 saba (or plantain) sliced 1 can coconut milk 250 g ripe langka (jackfruit) (canned will do) 6 pandan leaves (optional) (1 tsp vanilla will substitute) 200 g cooked sago pearls 225 g camote (sweet potato) cubed 300 g white sugar 225 gabi (taro root) cubed 1 can coconut cream other ingredients (eg root crops) may be used

Directions

Combine rice flour with 250 ml water and form into small balls Place the coconut mil in a casserole and bring to a boil then add the sago sweet potato taro and other root crops you may have Cook for 5 minutes then add the banana jackfruit and rice balls Continue to cook over moderate heat until all the rice balls float to the surface Stir in sugar and coconut crea then transfer to a serving bowl Recipe modified from Glenda Rosales-Barrettos Flavors of the Philippines

Kutsinta This is from a beautiful recipe book called The Food of the Philippines by by Reynaldo A

now available at lejandro

Made in the Philippines for $1550 plus shipping and handling Secure ordering online available

Kutsinta is a brown rice cake a favorite snack in the Philippines and is good with freshly grated coconut

Ingredients 1 cup rice flour 2 cups brown sugar 3 cups water 1 teaspoon lye water (potassium carbonate solution sold in Asian food stores) Freshly grated coconut

Directions

In a mixing bowl combine all the ingredients and mix well Pour into muffin pans until halfway full Steam in a large pan with a cover the water should be 2 inches deep Cook for 30 minutes or until a toothpick inserted comes out clean Add more water if needed until cooking is done

Remove from the muffin pans and serve with freshly grated coconut Serves 4

Puto (Rice Muffins) Ingredients 2 cups rice flour 12 teaspoon salt 3 teaspoon baking powder 2 cups coconut milk 1 cup white sugar 1 teaspoon anise seeds (optional) 1 cup grated coconut (or coconut flakes)

Directions

Sift first four ingredients together In a mixing bowl add coconut milk to sifted ingredients and blend well to make a smooth mixture Add anise seeds Mix and blend thoroughly and fill greased muffin pans 23 full Cook in a steamer for 30 minutes Test for doneness Muffins are done when toothpick or cake tester inserted in center comes out clean Serve hot topped with grated coconut or butter

Recipe from Reynaldo Alejandros excellent The Philippine Cookbook

Gulaman at Sago

(Gelatin and Tapioca Pearls)

This recipe came from The Philippine Cookbook by Virginia Roces de Guzman and Nina Daza Puyat available at Made in the Philippines

Ingredients

1 cup sugar 2 cups water 1 bar white gulaman (or 1 pack Jello) soaked in water and drained 2 cups cooked sago (tapioca pearls)

Directions

Caramelize sugar and when golden brown add water and bring to a boil Put in the softened gulaman (or Jello) and stir till completely melted Strain into a baking pan Cool and cut into cubes

For the sago make a syrup following the procedure for gulaman Continue cooking the caramelized sugar and water until syrupy Pour boiling water over the sago drain and combine with the syrup Serve with cubed gulaman with crushed ice

Champorado

(Chocolate Rice Pudding)

From the cookbook called Favorite Filipino Dishes by JF Silverio

Ingredients

1 cup glutinous (sweetsticky) rice 2 12 cups water 12 cup (more or less to taste) unsweetened cocoa 12 cup (more or less to taste) sugar 18 tsp vanilla extract

some sweetened condensed milk

Directions

Cook rice in a medium-sized saucepan with 2 12 cups water Stir constantly When rice is ready (rice should be somewhat transparent) add cocoa sugar and vanilla Serve in bowls with swirls of sweet condensed milk on top Serves 4 people

Turon

Ingredients

ripe bananas peeled and cut into half lengthwise brown sugar 3 cups cooking oil lumpia wrappers 12 cup langka preserves (optional)

Directions

Roll banana in sugar Wrap banana (and langka if you have) in lumpia wrapper just like you would a lumpia Fry in hot oil until golden and crispy Recipe from Manong Ken

Ube Halaya

Ingredients

2 lb ube (purple yam) (you can also buy powdered ube from Asian stores) 250 g sugar 1 cup sugar (or as desired)

1 can condensed milk 2 cups coconut milk butter

Directions

Boil yam until tender and cut into cubes then grind in a food processor with sugar and coconut milk (if you have the powdered variety mix ingredients) Transfer to a sauce pan add the condensed milk (if starting from fresh) and cook over a low fire stirring continuously Continue stirring until the mixture turns into a thick paste and separates from the pan Transfer to a shallow platter or pan and allow to cool Serve

Palitaw

Ingredients

Sweet rice flour - about a cup 34 cup water coconut flakes Lots of white sugar Toasted linga (sesame seeds)

Directions

Mix rice flour with water to make dough Make little balls then flatten Boil water in a saucepan Drop flattened dough balls into boiling water The cakes are cooked when they float Remove from water let cool a little bit roll in combined sugar and toasted sesame seeds and coconut flakes

Peanut Squares

Ingredients

1 cup of shelled roasted peanuts 12 cup of sugar 34 cup of milk 14 cup of sugar for the pastry board Equipment needed You will need meat grinder a saucepan a spatula a rolling pin a knife and a cooking spoon Directions

Put the peanuts through a meat grinder with a medium blade Then place them in a saucepan with the 12 cup of sugar and the milk Mix well Place the peanut mixture over medium flame and cook stir constantly until the mixture boils and the sugar dissolves Lower the flame and cook stir often until the mixture thickens As the mixture gets very thick stir continually to prevent sticking This will take around 15 minutes When the mixture is so thick that you can see the bottom of the pan when you stir remove from stove Sprinkle the 14 cup of sugar on the pastry board Turn the peanut mixture out onto the sugar and flatten it out with a spatula Allow it to cool so you can handle it Next roll it out with a rolling pin until the mixture is about 14 inch thick With a knife cut the mixture into small squares or with a cookie cutter Remove the cookies from the pastry board with a spatula This recipe makes 3 12 to 4 dozen

Pich Pichi

Ingredients

2 cups grated cassava (see note) 2 cups sugar 2 cups pandan water (see note) Grated coconut for garnish

Directions

Combine all ingredients except the coconut Pour into 2 9-inch round pans Steam for 45 minutes or until set Cool Form into balls then roll in grated coconut

Note Cassava is a root vegetable also called manioc and yuca available in Asian and Latin markets It is the base ingredient in tapioca Pandan is related to lauhala classified as a pandanus plant and is widely available in Asian markets It is sometimes called fragrant screwpine The leaves are used throughout Asia as a flavoring To make pandan water boil the leaves from 4 pandan stalks in 2 cups of water until fragrant Cool FromThe Filipino Cookbook The Maya Kitchen (Anvil Publishing Inc Philippines 1994)

Cassava Cake This is a classic Filipino dessert enjoyed year round Most of the ingredients can be found in an oriental store near you I have found the most difficult ingredient to find is usually the coconut cream If you cant find it dont worry Simply use another can of coconut milk in its place Also it is easier to just buy the cassava already grated It should be in the freezer section You could cut the recipe in half but then you are left with 12 a can of everything Or try making one thick cake Youll have to cook much longer though Careful Im not sure if it will all fit in one pan I hope you enjoy it

Ingredients

Cake 2 Lbs Grated Cassava 1 14 oz Can Sweetened Condensed Milk (Reserve 13 cup for Topping) 1 12 oz Can Evaporated Milk 1 14 oz Can Coconut Milk (Reserve 13 cup for Topping) 1 13 oz Can Coconut Cream (Reserve 13 cup for Topping) 23 Cup Sugar 3 Eggs plus 3 Egg Whites 1 Cup Grated Coconut Topping 3 Egg Yokes 13 Cup Reserved Sweetened Condensed Milk 13 Cup Reserved Coconut Milk 13 Cup Reserved Coconut Cream Directions Preheat oven to 325deg f In large mixing bowl combine cake ingredients Mix well Pour equally into two large greased rectangular pans Bake until top is no longer liquid (approximately 30 minutes) Mix topping ingredients well and spread evenly on the two cakes Bake an additional 20 to 30 minutes Cool cakes completely Slice each cake into 24 equal squares

Courtesy of Jeff Palazzo

Rum flan cake Yield 8 Servings Ingredients 1 c Sugar 3 Egg yolks 2 Eggs 13 oz Evaporated milk 1 ts Grated orange peel 2 tb Rum 34 c Sifted cake flour 12 c Sugar 1 ts Baking powder 14 ts Salt 2 Egg yolks 3 tb Oil 1 tb Rum 3 tb Orange juice 3 Egg whites 14 ts Cream of tartar Whipped cream Directions Caramelize 12 cup sugar in 9-inch (about 3 12- to 4-inches deep) heart-shaped or round pan Beat together 3 egg yolks eggs 12 cup sugar evaporated milk orange peel and 2 tablespoons rum Set aside To make cake batter sift flour with 14 cup sugar baking powder and salt Place in small bowl and make well in center Place 2 yolks oil 1 tablespoon rum and orange juice in well Stir until blended starting from center Beat egg whites with cream of tartar until foamy Gradually add remaining 14 cup sugar beating until stiff but not dry Gently fold batter into whites

Pour custard mixture into caramel-lined pan Gently spoon cake batter over flan mixture Place pan in larger pan and pour hot (not boiling) water into larger pan until it reaches half depth of cake pan Bake at 325F 50 to 60 minutes or until cake is done Cool on rack or chill until ready to serve Invert onto serving platter and pipe whipped cream rosettes around edges of flan

Coconut Rice (Mochi - Bibinka)

Ingredients

2 12 lb (5 12 cups) mochi rice

1 can (12 oz) frozen coconut milk thawed

1 package (1 lb) dark brown sugar (2 13 cups packed)

Directions

Rinse rice and cook in rice cooker In saucepan combine coconut milk and 1 14 cups of the brown sugar Cook over medium heat stirring constantly until thickened (Approx 20 min) Preheat oven to 350 degrees F

Put cooked rice into a large bowl Reserving 12 cup of coconut mixture stir remainder and remaining brown sugar evenly into hot rice Put into prepared pan Top with reserved 12 cup of coconut milk mixture Bake for 20 minutes then broil for 5 minutes to set topping Cut into small pieces Makes 45 servings

Avocado Milkshakes This sounds really weird I know but its actually quite good Youll see avocado icecream in Asian supermarkets that carry foods and ingredients from the Philippines and this is close to that Give it a try you might be surprised Thanks to Nathan Chua for the recipe

1 avocado

13 quart whole milk

3 tablespoons sugar

2 scoops vanilla ice cream

Directions

Blend Drink

Pianono Dessert Pianono Dessert recipe (Filipino jelly roll)a nice filipino dessert recipe to try

Ingredients

14 cup butter

13 cup ground unsalted almonds

1 cup coconut flakes

12-ounce can condensed milk

1 cup sifted flour

13 cup cocoa

14 teaspoon salt

1 teaspoon baking soda

1 cup sugar 3 eggs separated

13 cup cold water

1 teaspoon vanilla confectionerrsquos sugar

Instructions 1 Line a 10-by-15-inch jelly-roll pan with foil Preheat oven to 375F 2 Melt butter and pour into foiled pan Mix nuts and coconut flakes and sprinkle evenly in pan Drizzle with condensed milk 3 Sift together flour cocoa salt baking soda and sugar 4 Beat egg yolks in bowl until fluffy 5 Blend sifted dry ingredients water and vanilla and beat for another minute 6 Beat egg whites separately until stiff and fold into mixture 7 Pour into pan and bake for 20 minutes or until cake is done Sprinkle with confectionerrsquos sugar Transfer to a cookie sheet roll in jelly-roll fashion and wrap with a towel to set until cool 8 Transfer to a serving platter and sprinkle with more confectionerrsquos sugar 9 The Filipino dessert recipe is ready to serveenjoy

Cascaron - bitsu-bitsu Yield 1 Recipe

Ingredients

1 pk Mochi flour 1 Coconut grated place -coconut in a large bowl 1 12 c Hot water pour into bowl -of coconut 13 Box of dark brown sugar 14 c Cold water

Directions

Squeeze grated coconut in water than strain coconut water in clean dish towel over another bowl Squeeze until all liquid has been extracted (Instead of fresh coconut you may use 12 can of grated coconut and 1 12 cups of water) Place canned coconut in flour and add water until dough is soft but not too sticky Do the same with fresh coconut Shape dough in balls of 1 inch diameter and fry in deep fat until golden brown Drain dough balls on paper towel Then put them in a large mixing bowl When all have been fried boil water and brown sugar in a small sauce pan until it reaches the soft boil stage This is done by placing a drop of syrup in a bowl of cold water If it retains it shape and is soft it is ready Pour over dough balls Mix well so that all are coated with syrup Remove from bowl and place them in a platter to cool Excellent with coffee or TEA

Bibingkang Galapong

Ingredients

4 eggs well beaten 2 cups coconut milk 1 cup sugar 14 cup melted margarine 2 cups rice flour 2 tablespoons baking powder 12 teaspoon salt 14 cup coco cream 14 cup sugar for topping

Directions

Add sugar to beaten eggs Combine salt and flour add to egg mixture Add melted margarine coconut milk and baking powder Pour into banana leaf-lined mold Bake in 375 degrees Fahrenheit oven When half-done take it out from the oven and brush top with coconut cream and sugar and bake until golden crust is formed Yield 3 large bibingkas

Buko Pie

Ingredients

CRUST

2 cup all purpose flour

1 teaspoon salt

12 cup corn oil

1 tablespoon water FILLING

3 1 3 cup buko young coconut

12 cup white sugar

12 cup evaporated milk

14 cup cornstarch

14 cup cheese grated

Directions

To prepare the crust combine flour and salt Blend in oil thoroughly using a fork Sprinkle with water Continue cutting with a fork until flour mixture forms tiny lumps Form flour mixture into a ball Divide dough into 2 equal portions Roll out to make 2 crusts Cover bottom of pie pan with one crust Cut excess Prick pastry all over with fork Bake in preheated oven at 450degF for 12-15 minutes or until golden brown FILLING Combine all ingredients except cheese and cook over low heat Continue stirring until thick Pour mixture into pastry-lined pie pan Top filling with the second crust Seal ends all around with a fork Bake at 400 degF until crust turns golden brown Sprinkle grated cheese on top Bake for additional 5 minutes Serves 8

Sapin Sapin

Sapin-Sapin Recipe made from rice flour or rice that has been soaked overnight then crushed into a paste sometimes yams or yam flour coconut milk and sugar Each layer is tinted (the bottom one a deep ube-like purple the middle a golden yolk yellowthe top one white) and steamed before the next layer is added This famous Sapin-Sapin originated from the northern part of the Philippines the province of Abra A treat as sumptuous as sapin-sapin is no longer surprising when ways of cooking it is already spread down to other provinces and thus now being enjoyed by many Fast foods cake and pastry shops are making and selling their versions of sapin-sapin Estimated cooking time 1 hour and 30 minutes

Sapin Sapin Ingredients

1 12 cups malagkit dough (galapong)

12 cup rice galapong

2 12 cups white sugar

3 cups cooked ubi (mashed)

grated coconut

4 cups thick coconut cream (from 2-3 coconuts)

2 cans (big) condensed milk

food coloring violet amp egg-yellow

Sapin Sapin Cooking Instructions

Blend all ingredients except mashed ubi and food coloring Divide Into 3 Parts To one part ndash add mashed ubi To heighten the color of the ubi add a dash of violet food coloring Mix well To 2nd part ndash add egg-yellow coloring Mix well To 3rd part ndash just plain white nothing to add

Grease a round baking pan Line with banana leaves and grease the leaves Then pour in ubi mixture Spread evenly Steam for 30 minutes or more until firm Note cover the baking pan with cheese cloth before steaming Pour 2nd layer on top of the cooked ubi Cover again and steam for 30 minutes Lastly pour in 3rd layer or the plain mixture Again steam for 30 minutes or until firm Meanwhile fry the grated coconut until brown and put on top of the sapin-sapin Cool before slicing Tags delicacy rice sweets

Suman sa Ibus

Our Filipino rice-farming forefathers believed that there is nothing better to fill the stomach than rice grown and tended by onersquos own perseverance Whether it is simple boiled rice rice gruel or rice cake it is prepared carefully in appreciation of the farmers hard work In the province it is still a sight to see women gathered around a tub of soaked rice telling stories as they wrapped suman And if the variety of ways a suman is wrapped is any indication it is of the artistry skill and ingenuity of these women

Suman sa Ibus Ingredients

3 cups malagkit rice 2 teaspoons salt 2 cups thick coconut milk

Suman sa Ibus Cooking Instructions Soak malagkit in water for an hour or ntil grains are swollen Drain Add salt nd coconut milk Mix well Prepare ibus then fill with rice mixture Seal tubes and tie with strips of the ibus Arrange the suman in a big saucepan and cover with water Cover the pot and boil for 2 hours or until cooked Serve with sugar or ripe mango

How to wrap a Suman Ibu

Fold the end of the buri leaf by 1 inches

Fold the bottom edge into a triangle

Start rolling up the buri leaf in an overlapping manner

Roll up the buri to make a tube

Attach a small piece of wooden pick to secure the tube

Fill the tube with malagkit

Seal the ibus tube

Tie with strips of buri

Adobong Baboy Ingredients

1 kilo pork cut in cubes 1 clove garlic pounded 1 medium onion chopped 1 tablespoon sugar 4 laurel leaves 6 tablespoons soy sauce 6 tablespoons vinegar 1 tablespoon ground or whole black pepper 1 cup rice water MSG (optional) Sugar (optional) Cooking oil

Adobong Baboy Cooking Instructions

Marinate pork in soy sauce garlic and pepper for 1 hour

Sauteacute onion then drop the marinated pork and laurel leaves Continue sauteing until liquid has evaporated and meat starts to render fat Pour the marinade including the bits of garlic and a cup of rice water Add the potato and continue boiling in medium fire until pork becomes tender Pour vinegar and simmer until little sauce is left Season with sugar if desired according to taste Serve hot

Filipino Callos (Beef tripe) Ingredients

1 kilo beefs tripe (tuwalya ng baka) sliced in serving pieces 1 tablespoon garlic minced 1 small onion chopped 1 can pork and beans 5 tablespoons soy sauce 14 tablespoon ground black pepper 14 tablespoon sugar 1 root ginger crushed 1 tablespoon salt MSG (optional)

Filipino Callos (Beef tripe) Cooking Instuctions

In a stock pot with enough water add the beef stripe ginger and salt Bring to a boil for 20 minutes to remove the obscenity

Remove from fire replace water and boil again until beefs tripe becomes tender Slice the beefs tripe lengthwise and set aside

Sauteacute garlic and onion Add the beefs tripe soy sauce pepper Stir fry for 10 minutes Add the pork and beans and sugar Continue cooking for another 5 minutes or until done Serve hot

Warek Warek Ingredients

Pigrsquos meat and entrails (tongue liver intestine) White onion thinly sliced Salt and pepper Calamansi or lemon juice Pigs brain Mayonnaise (optional)

Warek Warek Instructions

Parboil intestines with sliced lemon or calamansi to remove the odor Parboil tongue until half cooked Wash and clean well the liver

Grill intestine tongue and liver until brown Slice into 1rdquo long and 14rdquo thick (or your desired sizes) then place in a large bowl Mix the slices of onion and boiled brain Balance seasoning with calamansi juice salt and pepper according to taste

Cooking Tip

If porks brain is not enough or not available you may use mayonnaise as a substitute

You can also wrap the brain in an aluminum foil and grill Blend in the dinakdakan and viola Ready to eat

Pork Sisig Ingredients

1 kilo pork head (face ear cheek tongue) 14 cup liver broiled and cut in cubes 1 tablespoon garlic minced 1 small onion chopped 2 bay leaves 12 cup vinegar 1 tablespoon red bell pepper chopped 12 teaspoon ground black pepper 1 cup pork or beef stock 2 kalamansi sliced 3 siling labuyo chopped Salt or fish sauce to taste

Pork Sisig Cooking Instructions

Grill porkrsquos head to remove any remaining hair Boil until tender debone and then cut in small cubes

Sauteacute garlic onion red bell pepper Add liver and pork Season with salt vinegar and pepper Add stock and bay leaves Bring to a boil then simmer until little sauce is left Adjust seasoning according to taste

Garnish with kalamansi and siling labuyo on a sizzling plate Squeeze the kalamansi and stir the chopped siling labuyo over the plate if desired

Pork Sinigang Ingredients

10 tamarind seeds or 1 package sinigang mix 1 kilo pork cut in 1 12 inches chunks (liempo kasim or ribs) 1 onion sliced 4 tomatoes sliced 1 radish (labanos) sliced 5 string beans(sitaw) cut in 2rdquo length 12 cup kangkong leaves (river spinach) 4 pieces gabi (taro) peeled and cut in halve 2 whole siling haba (long green pepper) Soy sauce Kalamansi

Pork Sinigang Cooking Instructions

Boil the tamarind seeds mash and drain the juice Set aside

In a saucepan or stock pot boil pork until tender Add onion tomato and tamarind juice Add gabi until tender and thickens the soup Simmer then add radish and string beans When tender add kangkongleaves Season with fish sauce according to taste Serve hot with soy sauce and sliced kalamansi

Sinanglaw Sinanglao Ingredients

1 12 kilo of beef innards of your preference

large intestine

heart

lungs

tenderloin

2 clove garlic pounded 3 onions sliced 1 package sinigang mix (or kamyas or tamarind seeds) 1 root ginger crushed Banana leaves (optional) Salt and pepper to taste

Sinanglaw Sinanglao Cooking Instructions

Wash and mash the raw innards with salt and banana leaves When cleaned parboil in a large kettle with ginger to remove the odor and obstinacy Strain and cut 1 ndash 2 inches lengths or your desired sizes

In a stock pot drop the onions Put the innards on top of the onions then on top of the innards the garlic Cover and simmer gently until most of the onions extract its juice Season with salt then cook for 15 minutes or until seasoning is absord Add enough water to cover about 3 inches above the meat Bring to a boil and add sinigang mix according to preferred sour taste Continue boiling in medium low fire until meat becomes tender Add chili peppers and season with fish sauce to taste Add little bile if desired and serve

Menudo Ingredients

1 kilo pork cut into desired pieces 14 kilo hotdog cut into desired pieces 14 kilo liver cut into desired pieces 1 potato diced (fry in 3 minutes) 1 carrot diced (fry in 3 minutes) 1 onion minced 1 tablespoon garlic minced 12 cup soy sauce 12 cup raisins 1 can tomato sauce 2 stems kinchay (celery) chopped 1 teaspoon ground black pepper Cooking Oil Sugar

Menudo Cooking Instructions

Marinate pork in soy sauce and ground black pepper for 1 hour or more Boil liver for 5 minutes Drain and set aside

Sauteacute garlic and onion Add marinated pork and kitchay Continue sauteing until all liquid has evaporated and meat starts to render fat

Add tomato sauce and simmer for 15 minutes Add liver hotdog potato and carrot Continue cooking in medium fire for 5 minutes or until done

Season with little sugar (if desired) according to taste Serve hot

Pork Embotido Ingredients

1 kilo ground pork 1 carrot minced 1 can reno liver spread 12 cup pickles minced 12 cup raisins 2 beaten eggs 1 tablespoon salt 2 small onions minced 12 cup tomato sauce 12 cup grated cheese 1 hotdog minced 2 broiled eggs sliced Kinchay o celery minced 2 slices bread minced 14 tablespoon ground black pepper MSG (optional)

Embotido Cooking Instructions

In a bowl combine all ingredients (except the hard boiled eggs) and mix well until blended

Place a mound (1 cup per roll) of meat mixture on a sheet of oily greased aluminum foil (place the slices of egg at the center of each mixture) and form an 8 long by 2 diameter roll

Steam for 30-40 minutes Remove from steamer and let cool

You may either fry or eat it as is Serve with catsup

Kare Kare Ingredients

1 kilo oxtail cut in chunks 12 kilo beef tripe slice in 2rdquox3rdquo lengths 2 cloves garlic crushed 1 big onion sliced 12 cup peanuts grounded 12 cup toasted rice grounded 14 cup annatto seeds 1 heart of banana (puso ng saging) cut in lengths 10 string beans cut into 2rdquo lengths 1 eggplant sliced Salt and pepper to taste Bagoong alamang Cooking oil

Kare Kare Cooking Instructions

Place annatto seeds in 12 cup water for 30 minutes Mash seeds and set aside the annatto water Discard the seeds

Boil beefrsquos oxtail and tripe in separate saucepan until tender Drain both oxtail and tripe Save the broth of the oxtail only

Sauteacute garlic and onion in a large saucepan Add annatto water oxtail and tripe Simmer and then add the grounded peanut and toasted ground rice Stir and continue to simmer for few minutes Add broth just enough to make a thick sauce Parboil then add vegetables (do not overcook) Season with salt and pepper according to taste Serve hot with bagoong alamang

Papaitan Ingredients

12 kilo following beef innards cut in 1 cube

tripe liver kidney heart pancreas intestines

1 cup beef tenderloin cut in 12 cubes 14 cup bile 1 onion minced 1 clove garlic minced 1 head ginger minced 14 cup onion leaves 5 Philippine birds eye peppers (siling labuyo) Salt and pepper Fish sauce

Ingredients for cleaning and boiling the innards

1 lemon sliced(optional) 8 kalamansi sliced (optional) Banana leaves (optional) 1 ginger root crushed

Papaitan Cooking Instructions

Wash and mash the raw innards with salt and banana leaves to get rid of the odor When cleaned boil in a large kettle with ginger and lemon or kalamasi until tender Cut into 12 inch cubeslengths Set aside

Suate ginger garlic and onion When onion appears translucent drop the beef innards Spice with salt and pepper and continue sauteacuteing until enough broth comes out from the innards Pour enough water to cover the mixture Bring to a boil for a while and then drop the beef tenderloin Simmer until tenderloin is cooked then drop the siling labuyo

Add bile little by little (be careful not to over bitter taste) and adjust seasoning with fish sauce according to taste Serve hot in a bowl and garnish with chopped onion leaves

Cooking Tip

To make it healthy and if you have the time cook the papaitan long before you intend to serve Let it cool then refrigerate All the fat will solidify and you can easily scrape it from the surface The taste will not change it will even improve as the meat and all the condiments will have blended so well in the broth already

Calamansi juice will further enhance the taste And if you want a stronger pepper aroma but not the spice put some chopped siling haba

Pata Tim Ingredients

1 kilo porkrsquos leg (pata) 14 cup soy sauce 34 cup pineapple juice 34 cup oyster sauce 2 cloves garlic rushed 1 tablespoon rice wine 1 tablespoon pepper corns 1 red onion chopped 3 bay leaves Lettuce (fried in 2 minutes)

Pata Tim Cooking Instructions

In a stock pot with enough water simmer the pork pata with all the ingredients until fork tender Add hot water if necessary to replace the evaporated liquid Drain and cut the meat from one side and separate the bones Save 1 cup of broth

Place lettuce in a platter Put the pata over the lettuce Set aside

Pata Tim Sauce Ingredients

1 cup broth of pata 5 tablespoons cornstarch Salt to taste

Pata Tim Sauce Cooking Instructions

In a skillet combine broth cornstarch and salt to taste Bring to boil until sauce becomes thick

Pour the sauce on top of the pata Serve hot

Cooking Tip

Boiling the porks leg slowly and gently over low heat brings out the flavor of the meat and keeps the meat very tender

Nilagang Baka Ingredients

1 kilo beef cut in chunks 1 small head cabbage (repolyo) quartered 14 kilo Chinese cabbage (pechay) 2 potatoes quartered 1 onion sliced 1 tablespoon peppercorns Fish sauce 2 beef boullion 1 lemon or 5 kalamansis Soy sauce

Nilagang Baka Cooking Instructions

Fry the potatoes in 3 minutes Set aside

In a stock pot simmer the beef with onion and peppercorn for at least one hour Remove the scum that rises above the soup More water maybe added if the beef if tough When beef is very tender add potatoes and carrots Let stand for 5 minutes Add repolyo cabbage and Chinese cabbage Season with fish sauce according to taste

Remove from fire and serve hot with a mixture consisting of soy sauce and lemon or kalamansi juice

Cooking Tip

Boiling the beef chunks slowly and gently over low heat brings out the flavor of the meat and keeps the meat very tender

But but butif you dont have much time and you want to expedite the cooking process use pressure cooker to soften the meat of the beef shank When tender add the necessary ingredients

Sweet and Sour Meatballs Ingredients

Meatballs Ingredients

1 kilo ground pork or beef 1 onion minced 1 clove garlic minced 3 well beaten eggs 12 cup flour Ground pepper Soy sauce Salt

Sauce Mixture Ingredients

1 can pineapple (set aside juice) sliced 1 carrot sliced 1 bell pepper sliced lengthwise 4 tablespoons garlic minced 1 onion chopped 12 tablespoon salt 1 tablespoon sugar 3 tablespoons soy sauce 12 cup water 2 tablespoons flour Ground black pepper Cooking oil

Sweet and Sour Meatballs Cooking Instructions

In a bowl mix all the meat balls ingredients together Season with salt soy sauce and pepper according to taste Form a ball 1rdquo diameter out of the mixture Deep fry the raw meat balls until golden brown Strain drain in a plate with paper towel and set aside in a platter

In a skillet sauteacute garlic and onion Add the pineapple and carrot Simmer for 10 minutes Add the pineapple juice sugar soy sauce water flour salt and water Simmer until a saucy consistency is achieved Add bell pepper Simmer for 1 minute

Pour the hot sauce (mixture) on top of the meat balls Serve hot with rice

Lechon Liempo Ingredients

Pork meat (liempo) 12 -16 inches long Garlic pounded Salt and pepper to taste Rosemary leaves Sliced tomatoes for garnishing

Lechon Liempo Cooking Instructions

Wash and dry meat with paper towel Rub inner layer of meat with a mixture of salt pepper garlic and rosemary leaves Roll meat and then tie both ends forming a circular tube form Place in a roasting pan

Preheat oven to 400F Bake in oven for about 15 minutes and then decrease heat to 350F Bake for about one and a half hours to 2 hours or until meat turns golden brown and crispy Remove pan from oven then put meat on a rack Slice in rings and place in a platter Garnish with sliced tomatoes then serve

Lechon Kawali Ingredients

I kilo pork belly (liempo) 2 tablespoon salt 12 tablespoon peppercorns 4 cloves garlic pounded 1 bottle 7-up (optional) Cooking oil

Sauce Ingredients

Vinegar Soy sauce Onion chopped Garlic mined Mang Tomas lechon sauce (optional)

Lechon Kawali Cooking Instructions

Boil water with salt garlic peppercorn and 7-up Add pork and continue boiling until tender Strain pork and keep dry Deep fry in hot cooking oil until golden brown and crispy Chop the lechon kawali and serve with lechon sauce or vinegar with soy sauce onion and garlic

Kilawing Kambing Ingredients

1 kilo goatrsquos meat with skin preferred cuts are from the thigh loin neck and shoulder 2 big onions sliced 1 root ginger cut in strips (optional) 3 siling labuyo chopped Vinegar Salt and pepper Soy sauce

Kilawing Kambing Cooking Instructions

Marinate goat meat in soy sauce grill then make small slices

Balance seasoning with vinegar salt and pepper according to taste Garnish with onion and silling labuyo Refrigerate then serve

Insarabasab Ingredients

1 kilo pork (shoulder preferred) 1 onion thinly sliced 1 ginger root chopped 1 tablespoon Philippine birds eye pepper (siling labuyo) 12 tablespoon ground pepper 2 tablespoons vinegar 1 lemon or 5 kalamansi Soy sauce Salt to taste

Insarabasab Cooking Instructions

Slice the pork 1rdquo thick for roasting Spice with salt

Roast pork over an open fire until all pink color of meat disappears When roasted slice pork again into 14 x 1 (thickness x length) long strips and then mixed with onions ginger vinegar pepper and siling labuyo Season with soy sauce and lemon or kalamansi juice according to taste Serve as food in a meal or as pulutan (something to pick up during drinking session)

Igado Ingredients

1 kilo combination of the following

Porkrsquos liver cut in slices

porkrsquos kidney cut in slices

porkrsquos heart cut in slices

1 tablespoon garlic minced 1 medium onion chopped 1 segment ginger cut in stripes 1 small can green peas (gisantes) 2 small carrots cut in slices 1 bell pepper cut in slices 1 cup vinegar Soy sauce Salt and pepper Cooking oil

Igado Cooking Instructions

In a bowl marinate liver in vinegar Set aside

Saute garlic ginger and onion in oil Add porkrsquos heart and kidney and spice with salt and pepper Saute for 15 minutes or until broth comes out from the innards (add 14 cup water if necessary to soften) Add the liver and continue sauteing for another 5 minutes Add soy sauce to season and continue cooking until sauce thickens Add the carrots fist and when tender drop the bell pepper and peas Cook until vegetables are done

Cooking Tip

You can use porks meat (pork belly preferred) tenderloin spleen or combination if porks heart and kidney are not available

Per photo and if you want it dried just transfer the Igado mixture in another pan and saute until dry But its the one with sauce that is traditional and authentic

Pork Humba Ingredients

12 kilo pork belly cut in cubes 2 cloves garlic crushed 1 small onion chopped 13 cup vinegar 14 cup soy sauce 14 cup brown sugar 3 bay leaves 1 cup rice water 14 tablespoon ground black pepper Cooking oil

Pork Humba Cooking Instructions

Marinate pork in soy sauce and pepper for 1 hour

Saute garlic and onion Add pork from the marinade and bay leaves Stir fry for few minutes until pork starts to render its oily fat Add rice water then bring to a boil until most of the liquid has evaporated Add vinegar but do not stir in order not to over sour the flavor Parboil for few minutes then add the brown sugar stirring once in a while Simmer until a saucy consistency is achieved Adjust seasoning with soy sauce according to taste Serve hot

Dinuguan (Pork Blood Stew) Ingredients

1 kilo pork meat ear intestine or combinations 3-4 cups porkrsquos or beefrsquos blood 1 small head of garlic minced 1 small onion minced 1 tomato chopped 3 long peppers (siling haba) 5 tablespoon vinegar Salt or fish sauce (patis) to taste MSG (optional)

Dinuguan (Pork Blood Stew) Cooking Instructions

Boil pork until tender and cut into desired sizes Save the broth

Sauteacute garlic and onion Add the pork and spice with salt Continue sauteing until liquid has evaporated and meat starts to render fat and edges turn to brown

Add vinegar broth and siling labuyo Simmer for 10 minutes Adjust seasoning with fish sauce according to taste Pour porkrsquos blood stirring regularly for 5 minutes Remove from fire and serve hot

Crispy Pata Ingrediets

1 kilo porkrsquos knuckle (pata) 1 onion chopped 2 bay leaves 14 cup peppercorns 2 tablespoons salt Cooking oil

Sauce Ingredients

1 tablespoon onion chopped 1 tablespoon garlic pounded 12 cup vinegar Soy sauce to taste

Crispy Pata Cooking Ingredients

Boil porkrsquos knuckle in a stock pot with enough water to cover (more water maybe added if the meat is tough) Add salt bay leaves peppercorn and onion Continue boiling until tender then drain and hang to dry Place in the refrigerator overnight Deep fry in hot cooking oil until golden brown Serve with a mixture composed of soy sauce vinegar garlic and onion

Bagnet (Chicharon Baboy) Ingredients

1 kilo pork belly cut into desired pieces 1 liter cooking oil 12 liter water Salt to taste Water

Bagnet (Chicharon Baboy) Cooking Instructions

In a stock pot bring water to a boil with added salt Drop pork and continue boiling for 20 minutes Drain and set aside

Submerged pork in hot cooking oil for few seconds strain and sprinkle with cold water Do this process 3 times until skin pops

Submerge pork until golden brown and serve hot in a platter

Cooking Tip

To avoid mess as well as burns cook in a low cooking area

Beef Caldereta Ingredients

1 12 kilo beef cut in chunks 1 potato quartered (fry in 3 minutes) 1 carrot cut in 1 inch chunks (fry in 3 minutes) 1 clove garlic pounded 1 onion chopped 1 can liver spread or ground liver 1 tomato quartered 1 can tomato sauce 15 green olives (stoned or pitted) 1 tablespoon pickles 2 tablespoons peanut butter 1 grated cheese 1 bell pepper chopped 1 tablespoon ground black pepper 2 stems kinchay (celery) chopped 12 cup soy sauce Cooking oil (Olive oil preferred if available) MSG (optional)

Beef Caldereta Cooking Instructions

In a bowl marinate beef in soy sauce and ground black pepper for 1 hour

In a saucepan sauteacute garlic and onion Add the marinated beef tomato and kitchay Continue sauteing until all liquid has evaporated and meat starts to render fat Add water enough to cover the beef Boil until beef becomes tender

Add tomato sauce and pickles Simmer for 10 minutes Add cheese peanut butter liver spread potato green olives and carrots Simmer for 5 minutes Drop the bell pepper Simmer for 1 minute before serving Serve hot

Kilawing Bituka Ingredients

Large Intestines of pork (bituka ng baboy) Garlic minced Onion sliced Ginger crushed Long green chili peppers (siling haba) Scallions chopped Banana leaf

Kilawing Bituka Cooking Instructions

Wash and mash the intestine with salt and banana leaf to get rid of the odor Wash and clean very well then boil intestine with ginger until tender Cut into desired sizes

Saute garlic and onion Add and brown the intestine Lower heat then blend with soy sauce vinegar and pepper according to taste Garnish with scallions and long green chili pepper Serve as pulutan-something to pick up when drinking a liquor

Bistek Ingredients

34 kilo tender pork or beef steaks sliced 1 tablespoon kalamansi or lemon juice 5 tablespoons soy sauce 12 teaspoon ground black pepper 1 big onion sliced in rings Salt and pepper to taste Cooking oil (Olive oil preferred)

Bistek Cooking Ingredients

Marinate porkbeef steak with kalamansi (or lemon) juice soy sauce salt and pepper for 30 minutes or more Set aside

Fry onion rings until translucent Set aside

In a skillet fry marinated porkbeef steak over high heat turning upside down several times until tender Add onion rings and just enough marinade to create oily sauce Cover and simmer until done Serve hot

Pork Binagoongan Ingredients

1 kilo pork liempo cut in serving pieces 12 cup shrimp bagoong 1 tablespoon garlic minced 1 small onion chopped 1 medium tomato sliced in 8 pcs 1 teaspoon Philippine birds eye pepper (siling labuyo) 5 tablespoon vinegar 12 tablespoon sugar 1 eggplant cut in slices

Pork Binagoongan Cooking Preparation

Boil pork until tender and cut into cubes Set aside

Sauteacute garlic onion and tomato Add pork and shrimp bagoong Stir fry for few minutes until pork starts to render fat and edges turn to brown Add vinegar and siling labuyo Simmer for 5 minutes Season with sugar and drop the eggplant Continue cooking in low fire until the eggplant is done Serve hot

Bopis Ingredients

12 kilo pork lungs 12 kilo pork heart 1 medium carrots cut into small cubes 1 medium kinchay or celery 5 Philippine birdrsquos eye (siling labuyo) 5 tablespoons soy sauce 5 tablespoons vinegar 1 tablespoon annatto (atsuete) seeds substitute 14 cup catsup Salt and pepper to taste MSG (optional)

Bopis Cooking Preparation

Boil the heart and lungs for 10 minutes Remove and chop into small sizes Set aside and discard the water

Boil again for another 10 minutes in new water Strain and set aside

Mash the annatto seeds in 14 cup water Save the annatto water and discards the seeds

Sauteacute garlic and onion Add lungs heart kinchay and soy sauce Saute for another 10 minutes Add vinegar and siling labuyo Simmer for 5 minutes Season with salt and pepper Add carrots and annato water Simmer and continue cooking until done Serve hot

Kalderetang Kambing Ingredients

1 12 kilos goat meat cut into chunks 1 potato quartered 1 carrot cut in 1 inch chunks or slices 1 clove garlic pounded 1 onion chopped 1 can liver spread or ground liver 1 tomato quartered 1 can tomato sauce 15 green olives (stoned or pitted) 1 tablespoon pickles 2 tablespoons peanut butter 1 grated cheese 1 bell pepper sliced 1 tablespoon ground black pepper 2 stems kinchay (celery) chopped 2 laurel leaves 12 cup soy sauce Cooking oil MSG (optional)

Kalderetang Kambing Cooking Instructions

Fry the potato and carrot for 3 minutes Set aside

In a bowl marinate goat meat in vinegar soy sauce and ground black pepper for 1 hour Set aside

Sauteacute garlic and onion in a saucepan Add the marinated goatrsquos meat tomato and kitchay Continue sauteing until all liquid has evaporated and meat starts to render fat Add water enough to cover the goatrsquos meat Boil until tender

Add tomato sauce and pickles Simmer for 10 minutes Add the cheese peanut butter liver spread potato olives and carrots Simmer for 5 minutes Drop the bell pepper Simmer 1 minute before serving Serve hot

Lechon Kawali Ingredients

I kilo pork belly (liempo) 2 tablespoon salt 12 tablespoon peppercorns 4 cloves garlic pounded 1 bottle 7-up (optional) Cooking oil

Sauce Ingredients

Vinegar Soy sauce Onion chopped Garlic mined Mang Tomas lechon sauce (optional)

Lechon Kawali Cooking Instructions

Boil water with salt garlic peppercorn and 7-up Add pork and continue boiling until tender Strain pork and keep dry Deep fry in hot cooking oil until golden brown and crispy Chop the lechon kawali and serve with lechon sauce or vinegar with soy sauce onion and garlic

Pata Tim Ingredients

1 kilo porkrsquos leg (pata) cut in chunks 14 cup soy sauce 2 tablespoons brown sugar 1 onion chopped 1 clove garlic minced 1 tomato chopped 2 tablespoon banana blossoms 1 tablespoon star anise 1 can tomato sauce Cooking oil Broth

Pata Tim Cooking Instructions

In a saucepan brown pork pata in oil then add the garlic onion and tomatoes Stir fry for 3 minutes then add the broth to cover soy sauce and sugar Cover and simmer until the pork is tender When little sauce is left add the tomato sauce Simmer for few minutes until sauce thickens Season with salt pepper and oyster sauce to taste Drop the banana blossoms and star anise Cook until done are done and serve

Pork Adobo Ingredients

1 kilo pork cut in cubes 1 clove garlic pounded 1 medium onion chopped 1 tablespoon sugar 4 laurel leaves 6 tablespoons soy sauce 6 tablespoons vinegar 1 tablespoon ground black pepper 1 cup rice water 1 potato quartered Hard boiled eggs MSG (optional) Cooking oil

Pork Adobo Cooking Instructions

Fry potato in 3 minutes Set aside

Brown the pork then add rice water vinegar soy sauce and the rest of the ingredients except the potato and hard boiled eggs When pork is light tender add the potato Cook until done or when little sauce is left then garnish with hard boiled eggs

Adobong Kangkong Ingredients

1 bundle of kangkong (river spinanch) cut stems 1rdquo length 14 cup vinegar 14 cup soy sauce 1 clove garlic minced

Adobong Kangkong Cooking Instructions

Saute garlic When golden brown add all other ingredients Cover and simmer until done Donrsquot overcook the kangkong Serve hot

Filipino Spaghetti Ingredients

1 kilo spaghetti noodles 34 kilo ground beef 1 carrot minced 1 small can evaporated milk 1 can liver spread 14 kilo hotdog slices 1 tablespoon garlic minced 1 onion minced 2 bottles of banana catsup 1 can tomato sauce 1 cup grated cheese 1 tablespoon sugar Salt and pepper Cooking oil

Filipino Spaghetti Cooking Instructions

Boil spaghetti noodles with salt and cooking oil for 10 minutes Drain and set aside in a platter

Sauteacute garlic and onion Add ground beef and cook until meat turns light brown Season with salt and pepper Add banana catsup and tomato sauce Simmer for 10 minutes Add hotdog carrots sugar liver spread and milk Simmer for 5 minutes This is your sauce mixture

Pour the mixture on top of the spaghetti noddles Garnish with grated cheese

Arroz Caldo Ingredients

1 kilo chicken cut in small pieces 1 cup uncooked malagkit or plain rice or combination 1 small onion chopped 1 tablespoon garlic chopped 1 root ginger sliced 6 cups water or broth Fish sauce Cooking oil Salt to taste (optional) Chicken bouillon cubes (optional) 1 tablespoon minced fried garlic (for garnishing) 1 tablespoon scallions (for garnishing)

Arroz Caldo Cooking Instructions

In a casserole sauteacute garlic onion and ginger in oil Add chicken and stir fry with fish sauce until light browned Drain any remaining oil and then add rice Add enough water and bring to boil Continue cooking stirring occasionally until chicken is tender and rice is done (add hot water if necessary) Season with fish sauce according to taste Serve hot in a bowl Garnish on top with fried minced garlic and scallions

Cooking Tip

Always dry chicken well with paper towels before placing into hot frying pan so it wont stick

You have the option of using salt or chicken bouillon cubes as seasoning instead of fish sauce

Leche Flan (egg yolk) Ingredients

10 egg yolks (pula ng itlog) well beaten 1 big can evaporated milk 1 big can condense milk 3 tablespoons brown sugar 1 tablespoon vanilla 3 moulds (lyanera) container Aluminum foil 34 cup water

Leche Flan (egg yolks) Cooking Instructions

Mix water and sugar in the moulds Parboil in very low fire until it turns brown and sticky Do not overcook the sugar

In a bowl mix the following ingredients egg yolks evaporated milk condensed milk and vanilla Pour the mixture in the moulds and cover with aluminum foil Steam for about 15 - 20 minutes Remove from the steamer Cool it down before serving

Cooking Tip

You can also bake it for 45 minutes 370F placing the lyanera in the middle of a bigger tray half filled with water -

Okoy - Deep Fried Shredded Papayas w Shrimp

Ingredients

1 medium sized Papaya shredded

14 kilo of prawns

1 onion sliced

12 cup of flour

1 egg

1 cup of water

12 tsp of salt

Cooking oil for deep frying

Cooking Procedure

Mix flour egg salt and water in a bowl then add the shredded papaya and mix it well

Get your deep frying pan and pour the cooking oil Let it heat up well Get a small saucer and place about two to three spoonful of your papaya and flour mixture Flatten the mixture with the back of a spoon to have a nice round shape of about an inch thickness Decorate the top with a prawn from the saucer slide the mixture gently on your hot oil and cook both sides until golden brown Be careful dont splatter it Now to prepare a vinegar dip - Get a cup of Vinegar (any kind but preferably sukang puti or according to your likeness) chopped some chilis ground garlic salt and pepper

Sisig BangusMilkfish

Ampalaya Leaves with Sardines

Palitaw

Ingredients and cooking procedure after the jump

Ingredients

1 kilo of Galapong malagkit (Glutinous rice dough)

1 coconut meat grated

12 kilo fo white sugar

Water for cooking

Sesame seeds toasted

Cooking procedure

Divide the galapong into several portions depending on the size of serving you desire

Roll each ortion into a ball and flatten to make a tounge like shape

Boil some water While the water is boiling dro each of the galaong portions It is cooked when the galapong surfaces

Remove each cooked portion Allow to cool

Dredge in grated coconut and srinkle with sugar mixed with toasted sesame seeds before serving

Page 2: Pinoy Recipe

Brazo de Mercedes

Creme-filled Log Cake

Ingredients

Filling

5 cups milk

1 cup sugar

2 tablespoons unsalted butter

1 tablespoon vanilla extract

8 egg yolks

14 cup toasted and finely ground

cashew nuts

Directions

In a saucepan simmer milk over low heat until reduced to 2 cups Add suger butter and vanilla extract stirring all the while Remove from heat Beat egg yolks in mixing bowl To egg yolks gradually add milk mixture by spoonfuls beating all the while Stir well to avoid curdling Add cashew nuts and continue cooking entire mixture over low heat stirring constantly until mixture has consistency of a paste Set aside

Ingredients

Meringue

10 egg whites

1 cup sugar

1 teaspoon vanilla extract

Directions

Preheat oven to 400 F Beat egg whites until stiff Gradually add 1 cup sugar beating continuously Stir in vanilla Line large cookie sheet with parchment paper greased with butter and spread meringue on top Bake until brown Spreadfilling evenly on top of meringue and roll into a log Brush with butter and brown again in overn

Original Leche Flan Recipe

Ingredients

Custard

12 egg yolks

1 can condensed milk

1 pint Vit D milk

1 tablespoon vanilla (lemon essence or peppermit can be substituted)

Directions

Blend all ingredients in a blender Pour mixture into a loaf tin lined with caramelized sugar (see below) Cover with aluminum foil Place tin in a larger baking pan half-filled with water Place pan in pre-heated oven (375 F) and bake flan for about 1 hour or until it is firm Caramel

1 cup sugar

1 cup water

Put sugar and water in a saucepan Caramelize in high heat Line loaf tin with caramelized sugar Be sure to line the sides of the pan

Kalabasa (Pumpkin) Leche Flan This recipe is from the province of Bulacan Source for this recipe is the

wonderful Philippine Food and Live by Gilda Cordero Fernando Published by Anvil Publishing Pasig Metro Manila 1992

Ingredients

2 cups kalabasa (pumpkin) cut finely 1 cup condensed milk 3 eggs sugar 12 teaspoon dayap (lime) or vanilla

Directions

Boil the squash Mash until smooth Add eggs mil rind or vanilla Strain Sprinkle sugar on the leche flan mold (llanera) and put the mold on the fire until sugar browns Place the squash mixture into the llanera and steam for about 20 minutes

Light and Fruity Caramel Flan This recipe comes from another wonderful book Pacific Crossings by Lily Gamboa OBoyle Acacia Corporation NY 1994

Ingredients

1 13 cup sugar divided 13 cup water 6 to 8 large eggs 1 cup whole milk 1 cup peach or mango puree pinch of salt 14 teaspoon lime peel grated finely seasonal fresh berries for garnish

Directions

Preheat oven to 350 F make a caramel using 1 cup sugar and 13 cup water Pour into a 5 cup gratin or souffle dish In a bowl whisk eggs milk remaining 13 cup water puree and salt Add grated lime peel stir and pour into prepared pan Place in a bain-marie Bake in oven until a toothpic inserted halfway between center and edge comes out clean about 50 minutes to 1 hour Let cool to room temperature Chill at least 1 - 2 hours Unmold onto serving platter and garnish with seasonal fresh berries as desired

Chefs note Gratin or souffle dish may be aluminum or ceramic Bain- marie is the term used for cooking through steam in a water bath The dish is placed in a larger pan half-filled with water and placed into a preheated oven or a steamer

Ginataan

Ingredients

250 g glutininous rice (sweet rice) flour 6 saba (or plantain) sliced 1 can coconut milk 250 g ripe langka (jackfruit) (canned will do) 6 pandan leaves (optional) (1 tsp vanilla will substitute) 200 g cooked sago pearls 225 g camote (sweet potato) cubed 300 g white sugar 225 gabi (taro root) cubed 1 can coconut cream other ingredients (eg root crops) may be used

Directions

Combine rice flour with 250 ml water and form into small balls Place the coconut mil in a casserole and bring to a boil then add the sago sweet potato taro and other root crops you may have Cook for 5 minutes then add the banana jackfruit and rice balls Continue to cook over moderate heat until all the rice balls float to the surface Stir in sugar and coconut crea then transfer to a serving bowl Recipe modified from Glenda Rosales-Barrettos Flavors of the Philippines

Kutsinta This is from a beautiful recipe book called The Food of the Philippines by by Reynaldo A

now available at lejandro

Made in the Philippines for $1550 plus shipping and handling Secure ordering online available

Kutsinta is a brown rice cake a favorite snack in the Philippines and is good with freshly grated coconut

Ingredients 1 cup rice flour 2 cups brown sugar 3 cups water 1 teaspoon lye water (potassium carbonate solution sold in Asian food stores) Freshly grated coconut

Directions

In a mixing bowl combine all the ingredients and mix well Pour into muffin pans until halfway full Steam in a large pan with a cover the water should be 2 inches deep Cook for 30 minutes or until a toothpick inserted comes out clean Add more water if needed until cooking is done

Remove from the muffin pans and serve with freshly grated coconut Serves 4

Puto (Rice Muffins) Ingredients 2 cups rice flour 12 teaspoon salt 3 teaspoon baking powder 2 cups coconut milk 1 cup white sugar 1 teaspoon anise seeds (optional) 1 cup grated coconut (or coconut flakes)

Directions

Sift first four ingredients together In a mixing bowl add coconut milk to sifted ingredients and blend well to make a smooth mixture Add anise seeds Mix and blend thoroughly and fill greased muffin pans 23 full Cook in a steamer for 30 minutes Test for doneness Muffins are done when toothpick or cake tester inserted in center comes out clean Serve hot topped with grated coconut or butter

Recipe from Reynaldo Alejandros excellent The Philippine Cookbook

Gulaman at Sago

(Gelatin and Tapioca Pearls)

This recipe came from The Philippine Cookbook by Virginia Roces de Guzman and Nina Daza Puyat available at Made in the Philippines

Ingredients

1 cup sugar 2 cups water 1 bar white gulaman (or 1 pack Jello) soaked in water and drained 2 cups cooked sago (tapioca pearls)

Directions

Caramelize sugar and when golden brown add water and bring to a boil Put in the softened gulaman (or Jello) and stir till completely melted Strain into a baking pan Cool and cut into cubes

For the sago make a syrup following the procedure for gulaman Continue cooking the caramelized sugar and water until syrupy Pour boiling water over the sago drain and combine with the syrup Serve with cubed gulaman with crushed ice

Champorado

(Chocolate Rice Pudding)

From the cookbook called Favorite Filipino Dishes by JF Silverio

Ingredients

1 cup glutinous (sweetsticky) rice 2 12 cups water 12 cup (more or less to taste) unsweetened cocoa 12 cup (more or less to taste) sugar 18 tsp vanilla extract

some sweetened condensed milk

Directions

Cook rice in a medium-sized saucepan with 2 12 cups water Stir constantly When rice is ready (rice should be somewhat transparent) add cocoa sugar and vanilla Serve in bowls with swirls of sweet condensed milk on top Serves 4 people

Turon

Ingredients

ripe bananas peeled and cut into half lengthwise brown sugar 3 cups cooking oil lumpia wrappers 12 cup langka preserves (optional)

Directions

Roll banana in sugar Wrap banana (and langka if you have) in lumpia wrapper just like you would a lumpia Fry in hot oil until golden and crispy Recipe from Manong Ken

Ube Halaya

Ingredients

2 lb ube (purple yam) (you can also buy powdered ube from Asian stores) 250 g sugar 1 cup sugar (or as desired)

1 can condensed milk 2 cups coconut milk butter

Directions

Boil yam until tender and cut into cubes then grind in a food processor with sugar and coconut milk (if you have the powdered variety mix ingredients) Transfer to a sauce pan add the condensed milk (if starting from fresh) and cook over a low fire stirring continuously Continue stirring until the mixture turns into a thick paste and separates from the pan Transfer to a shallow platter or pan and allow to cool Serve

Palitaw

Ingredients

Sweet rice flour - about a cup 34 cup water coconut flakes Lots of white sugar Toasted linga (sesame seeds)

Directions

Mix rice flour with water to make dough Make little balls then flatten Boil water in a saucepan Drop flattened dough balls into boiling water The cakes are cooked when they float Remove from water let cool a little bit roll in combined sugar and toasted sesame seeds and coconut flakes

Peanut Squares

Ingredients

1 cup of shelled roasted peanuts 12 cup of sugar 34 cup of milk 14 cup of sugar for the pastry board Equipment needed You will need meat grinder a saucepan a spatula a rolling pin a knife and a cooking spoon Directions

Put the peanuts through a meat grinder with a medium blade Then place them in a saucepan with the 12 cup of sugar and the milk Mix well Place the peanut mixture over medium flame and cook stir constantly until the mixture boils and the sugar dissolves Lower the flame and cook stir often until the mixture thickens As the mixture gets very thick stir continually to prevent sticking This will take around 15 minutes When the mixture is so thick that you can see the bottom of the pan when you stir remove from stove Sprinkle the 14 cup of sugar on the pastry board Turn the peanut mixture out onto the sugar and flatten it out with a spatula Allow it to cool so you can handle it Next roll it out with a rolling pin until the mixture is about 14 inch thick With a knife cut the mixture into small squares or with a cookie cutter Remove the cookies from the pastry board with a spatula This recipe makes 3 12 to 4 dozen

Pich Pichi

Ingredients

2 cups grated cassava (see note) 2 cups sugar 2 cups pandan water (see note) Grated coconut for garnish

Directions

Combine all ingredients except the coconut Pour into 2 9-inch round pans Steam for 45 minutes or until set Cool Form into balls then roll in grated coconut

Note Cassava is a root vegetable also called manioc and yuca available in Asian and Latin markets It is the base ingredient in tapioca Pandan is related to lauhala classified as a pandanus plant and is widely available in Asian markets It is sometimes called fragrant screwpine The leaves are used throughout Asia as a flavoring To make pandan water boil the leaves from 4 pandan stalks in 2 cups of water until fragrant Cool FromThe Filipino Cookbook The Maya Kitchen (Anvil Publishing Inc Philippines 1994)

Cassava Cake This is a classic Filipino dessert enjoyed year round Most of the ingredients can be found in an oriental store near you I have found the most difficult ingredient to find is usually the coconut cream If you cant find it dont worry Simply use another can of coconut milk in its place Also it is easier to just buy the cassava already grated It should be in the freezer section You could cut the recipe in half but then you are left with 12 a can of everything Or try making one thick cake Youll have to cook much longer though Careful Im not sure if it will all fit in one pan I hope you enjoy it

Ingredients

Cake 2 Lbs Grated Cassava 1 14 oz Can Sweetened Condensed Milk (Reserve 13 cup for Topping) 1 12 oz Can Evaporated Milk 1 14 oz Can Coconut Milk (Reserve 13 cup for Topping) 1 13 oz Can Coconut Cream (Reserve 13 cup for Topping) 23 Cup Sugar 3 Eggs plus 3 Egg Whites 1 Cup Grated Coconut Topping 3 Egg Yokes 13 Cup Reserved Sweetened Condensed Milk 13 Cup Reserved Coconut Milk 13 Cup Reserved Coconut Cream Directions Preheat oven to 325deg f In large mixing bowl combine cake ingredients Mix well Pour equally into two large greased rectangular pans Bake until top is no longer liquid (approximately 30 minutes) Mix topping ingredients well and spread evenly on the two cakes Bake an additional 20 to 30 minutes Cool cakes completely Slice each cake into 24 equal squares

Courtesy of Jeff Palazzo

Rum flan cake Yield 8 Servings Ingredients 1 c Sugar 3 Egg yolks 2 Eggs 13 oz Evaporated milk 1 ts Grated orange peel 2 tb Rum 34 c Sifted cake flour 12 c Sugar 1 ts Baking powder 14 ts Salt 2 Egg yolks 3 tb Oil 1 tb Rum 3 tb Orange juice 3 Egg whites 14 ts Cream of tartar Whipped cream Directions Caramelize 12 cup sugar in 9-inch (about 3 12- to 4-inches deep) heart-shaped or round pan Beat together 3 egg yolks eggs 12 cup sugar evaporated milk orange peel and 2 tablespoons rum Set aside To make cake batter sift flour with 14 cup sugar baking powder and salt Place in small bowl and make well in center Place 2 yolks oil 1 tablespoon rum and orange juice in well Stir until blended starting from center Beat egg whites with cream of tartar until foamy Gradually add remaining 14 cup sugar beating until stiff but not dry Gently fold batter into whites

Pour custard mixture into caramel-lined pan Gently spoon cake batter over flan mixture Place pan in larger pan and pour hot (not boiling) water into larger pan until it reaches half depth of cake pan Bake at 325F 50 to 60 minutes or until cake is done Cool on rack or chill until ready to serve Invert onto serving platter and pipe whipped cream rosettes around edges of flan

Coconut Rice (Mochi - Bibinka)

Ingredients

2 12 lb (5 12 cups) mochi rice

1 can (12 oz) frozen coconut milk thawed

1 package (1 lb) dark brown sugar (2 13 cups packed)

Directions

Rinse rice and cook in rice cooker In saucepan combine coconut milk and 1 14 cups of the brown sugar Cook over medium heat stirring constantly until thickened (Approx 20 min) Preheat oven to 350 degrees F

Put cooked rice into a large bowl Reserving 12 cup of coconut mixture stir remainder and remaining brown sugar evenly into hot rice Put into prepared pan Top with reserved 12 cup of coconut milk mixture Bake for 20 minutes then broil for 5 minutes to set topping Cut into small pieces Makes 45 servings

Avocado Milkshakes This sounds really weird I know but its actually quite good Youll see avocado icecream in Asian supermarkets that carry foods and ingredients from the Philippines and this is close to that Give it a try you might be surprised Thanks to Nathan Chua for the recipe

1 avocado

13 quart whole milk

3 tablespoons sugar

2 scoops vanilla ice cream

Directions

Blend Drink

Pianono Dessert Pianono Dessert recipe (Filipino jelly roll)a nice filipino dessert recipe to try

Ingredients

14 cup butter

13 cup ground unsalted almonds

1 cup coconut flakes

12-ounce can condensed milk

1 cup sifted flour

13 cup cocoa

14 teaspoon salt

1 teaspoon baking soda

1 cup sugar 3 eggs separated

13 cup cold water

1 teaspoon vanilla confectionerrsquos sugar

Instructions 1 Line a 10-by-15-inch jelly-roll pan with foil Preheat oven to 375F 2 Melt butter and pour into foiled pan Mix nuts and coconut flakes and sprinkle evenly in pan Drizzle with condensed milk 3 Sift together flour cocoa salt baking soda and sugar 4 Beat egg yolks in bowl until fluffy 5 Blend sifted dry ingredients water and vanilla and beat for another minute 6 Beat egg whites separately until stiff and fold into mixture 7 Pour into pan and bake for 20 minutes or until cake is done Sprinkle with confectionerrsquos sugar Transfer to a cookie sheet roll in jelly-roll fashion and wrap with a towel to set until cool 8 Transfer to a serving platter and sprinkle with more confectionerrsquos sugar 9 The Filipino dessert recipe is ready to serveenjoy

Cascaron - bitsu-bitsu Yield 1 Recipe

Ingredients

1 pk Mochi flour 1 Coconut grated place -coconut in a large bowl 1 12 c Hot water pour into bowl -of coconut 13 Box of dark brown sugar 14 c Cold water

Directions

Squeeze grated coconut in water than strain coconut water in clean dish towel over another bowl Squeeze until all liquid has been extracted (Instead of fresh coconut you may use 12 can of grated coconut and 1 12 cups of water) Place canned coconut in flour and add water until dough is soft but not too sticky Do the same with fresh coconut Shape dough in balls of 1 inch diameter and fry in deep fat until golden brown Drain dough balls on paper towel Then put them in a large mixing bowl When all have been fried boil water and brown sugar in a small sauce pan until it reaches the soft boil stage This is done by placing a drop of syrup in a bowl of cold water If it retains it shape and is soft it is ready Pour over dough balls Mix well so that all are coated with syrup Remove from bowl and place them in a platter to cool Excellent with coffee or TEA

Bibingkang Galapong

Ingredients

4 eggs well beaten 2 cups coconut milk 1 cup sugar 14 cup melted margarine 2 cups rice flour 2 tablespoons baking powder 12 teaspoon salt 14 cup coco cream 14 cup sugar for topping

Directions

Add sugar to beaten eggs Combine salt and flour add to egg mixture Add melted margarine coconut milk and baking powder Pour into banana leaf-lined mold Bake in 375 degrees Fahrenheit oven When half-done take it out from the oven and brush top with coconut cream and sugar and bake until golden crust is formed Yield 3 large bibingkas

Buko Pie

Ingredients

CRUST

2 cup all purpose flour

1 teaspoon salt

12 cup corn oil

1 tablespoon water FILLING

3 1 3 cup buko young coconut

12 cup white sugar

12 cup evaporated milk

14 cup cornstarch

14 cup cheese grated

Directions

To prepare the crust combine flour and salt Blend in oil thoroughly using a fork Sprinkle with water Continue cutting with a fork until flour mixture forms tiny lumps Form flour mixture into a ball Divide dough into 2 equal portions Roll out to make 2 crusts Cover bottom of pie pan with one crust Cut excess Prick pastry all over with fork Bake in preheated oven at 450degF for 12-15 minutes or until golden brown FILLING Combine all ingredients except cheese and cook over low heat Continue stirring until thick Pour mixture into pastry-lined pie pan Top filling with the second crust Seal ends all around with a fork Bake at 400 degF until crust turns golden brown Sprinkle grated cheese on top Bake for additional 5 minutes Serves 8

Sapin Sapin

Sapin-Sapin Recipe made from rice flour or rice that has been soaked overnight then crushed into a paste sometimes yams or yam flour coconut milk and sugar Each layer is tinted (the bottom one a deep ube-like purple the middle a golden yolk yellowthe top one white) and steamed before the next layer is added This famous Sapin-Sapin originated from the northern part of the Philippines the province of Abra A treat as sumptuous as sapin-sapin is no longer surprising when ways of cooking it is already spread down to other provinces and thus now being enjoyed by many Fast foods cake and pastry shops are making and selling their versions of sapin-sapin Estimated cooking time 1 hour and 30 minutes

Sapin Sapin Ingredients

1 12 cups malagkit dough (galapong)

12 cup rice galapong

2 12 cups white sugar

3 cups cooked ubi (mashed)

grated coconut

4 cups thick coconut cream (from 2-3 coconuts)

2 cans (big) condensed milk

food coloring violet amp egg-yellow

Sapin Sapin Cooking Instructions

Blend all ingredients except mashed ubi and food coloring Divide Into 3 Parts To one part ndash add mashed ubi To heighten the color of the ubi add a dash of violet food coloring Mix well To 2nd part ndash add egg-yellow coloring Mix well To 3rd part ndash just plain white nothing to add

Grease a round baking pan Line with banana leaves and grease the leaves Then pour in ubi mixture Spread evenly Steam for 30 minutes or more until firm Note cover the baking pan with cheese cloth before steaming Pour 2nd layer on top of the cooked ubi Cover again and steam for 30 minutes Lastly pour in 3rd layer or the plain mixture Again steam for 30 minutes or until firm Meanwhile fry the grated coconut until brown and put on top of the sapin-sapin Cool before slicing Tags delicacy rice sweets

Suman sa Ibus

Our Filipino rice-farming forefathers believed that there is nothing better to fill the stomach than rice grown and tended by onersquos own perseverance Whether it is simple boiled rice rice gruel or rice cake it is prepared carefully in appreciation of the farmers hard work In the province it is still a sight to see women gathered around a tub of soaked rice telling stories as they wrapped suman And if the variety of ways a suman is wrapped is any indication it is of the artistry skill and ingenuity of these women

Suman sa Ibus Ingredients

3 cups malagkit rice 2 teaspoons salt 2 cups thick coconut milk

Suman sa Ibus Cooking Instructions Soak malagkit in water for an hour or ntil grains are swollen Drain Add salt nd coconut milk Mix well Prepare ibus then fill with rice mixture Seal tubes and tie with strips of the ibus Arrange the suman in a big saucepan and cover with water Cover the pot and boil for 2 hours or until cooked Serve with sugar or ripe mango

How to wrap a Suman Ibu

Fold the end of the buri leaf by 1 inches

Fold the bottom edge into a triangle

Start rolling up the buri leaf in an overlapping manner

Roll up the buri to make a tube

Attach a small piece of wooden pick to secure the tube

Fill the tube with malagkit

Seal the ibus tube

Tie with strips of buri

Adobong Baboy Ingredients

1 kilo pork cut in cubes 1 clove garlic pounded 1 medium onion chopped 1 tablespoon sugar 4 laurel leaves 6 tablespoons soy sauce 6 tablespoons vinegar 1 tablespoon ground or whole black pepper 1 cup rice water MSG (optional) Sugar (optional) Cooking oil

Adobong Baboy Cooking Instructions

Marinate pork in soy sauce garlic and pepper for 1 hour

Sauteacute onion then drop the marinated pork and laurel leaves Continue sauteing until liquid has evaporated and meat starts to render fat Pour the marinade including the bits of garlic and a cup of rice water Add the potato and continue boiling in medium fire until pork becomes tender Pour vinegar and simmer until little sauce is left Season with sugar if desired according to taste Serve hot

Filipino Callos (Beef tripe) Ingredients

1 kilo beefs tripe (tuwalya ng baka) sliced in serving pieces 1 tablespoon garlic minced 1 small onion chopped 1 can pork and beans 5 tablespoons soy sauce 14 tablespoon ground black pepper 14 tablespoon sugar 1 root ginger crushed 1 tablespoon salt MSG (optional)

Filipino Callos (Beef tripe) Cooking Instuctions

In a stock pot with enough water add the beef stripe ginger and salt Bring to a boil for 20 minutes to remove the obscenity

Remove from fire replace water and boil again until beefs tripe becomes tender Slice the beefs tripe lengthwise and set aside

Sauteacute garlic and onion Add the beefs tripe soy sauce pepper Stir fry for 10 minutes Add the pork and beans and sugar Continue cooking for another 5 minutes or until done Serve hot

Warek Warek Ingredients

Pigrsquos meat and entrails (tongue liver intestine) White onion thinly sliced Salt and pepper Calamansi or lemon juice Pigs brain Mayonnaise (optional)

Warek Warek Instructions

Parboil intestines with sliced lemon or calamansi to remove the odor Parboil tongue until half cooked Wash and clean well the liver

Grill intestine tongue and liver until brown Slice into 1rdquo long and 14rdquo thick (or your desired sizes) then place in a large bowl Mix the slices of onion and boiled brain Balance seasoning with calamansi juice salt and pepper according to taste

Cooking Tip

If porks brain is not enough or not available you may use mayonnaise as a substitute

You can also wrap the brain in an aluminum foil and grill Blend in the dinakdakan and viola Ready to eat

Pork Sisig Ingredients

1 kilo pork head (face ear cheek tongue) 14 cup liver broiled and cut in cubes 1 tablespoon garlic minced 1 small onion chopped 2 bay leaves 12 cup vinegar 1 tablespoon red bell pepper chopped 12 teaspoon ground black pepper 1 cup pork or beef stock 2 kalamansi sliced 3 siling labuyo chopped Salt or fish sauce to taste

Pork Sisig Cooking Instructions

Grill porkrsquos head to remove any remaining hair Boil until tender debone and then cut in small cubes

Sauteacute garlic onion red bell pepper Add liver and pork Season with salt vinegar and pepper Add stock and bay leaves Bring to a boil then simmer until little sauce is left Adjust seasoning according to taste

Garnish with kalamansi and siling labuyo on a sizzling plate Squeeze the kalamansi and stir the chopped siling labuyo over the plate if desired

Pork Sinigang Ingredients

10 tamarind seeds or 1 package sinigang mix 1 kilo pork cut in 1 12 inches chunks (liempo kasim or ribs) 1 onion sliced 4 tomatoes sliced 1 radish (labanos) sliced 5 string beans(sitaw) cut in 2rdquo length 12 cup kangkong leaves (river spinach) 4 pieces gabi (taro) peeled and cut in halve 2 whole siling haba (long green pepper) Soy sauce Kalamansi

Pork Sinigang Cooking Instructions

Boil the tamarind seeds mash and drain the juice Set aside

In a saucepan or stock pot boil pork until tender Add onion tomato and tamarind juice Add gabi until tender and thickens the soup Simmer then add radish and string beans When tender add kangkongleaves Season with fish sauce according to taste Serve hot with soy sauce and sliced kalamansi

Sinanglaw Sinanglao Ingredients

1 12 kilo of beef innards of your preference

large intestine

heart

lungs

tenderloin

2 clove garlic pounded 3 onions sliced 1 package sinigang mix (or kamyas or tamarind seeds) 1 root ginger crushed Banana leaves (optional) Salt and pepper to taste

Sinanglaw Sinanglao Cooking Instructions

Wash and mash the raw innards with salt and banana leaves When cleaned parboil in a large kettle with ginger to remove the odor and obstinacy Strain and cut 1 ndash 2 inches lengths or your desired sizes

In a stock pot drop the onions Put the innards on top of the onions then on top of the innards the garlic Cover and simmer gently until most of the onions extract its juice Season with salt then cook for 15 minutes or until seasoning is absord Add enough water to cover about 3 inches above the meat Bring to a boil and add sinigang mix according to preferred sour taste Continue boiling in medium low fire until meat becomes tender Add chili peppers and season with fish sauce to taste Add little bile if desired and serve

Menudo Ingredients

1 kilo pork cut into desired pieces 14 kilo hotdog cut into desired pieces 14 kilo liver cut into desired pieces 1 potato diced (fry in 3 minutes) 1 carrot diced (fry in 3 minutes) 1 onion minced 1 tablespoon garlic minced 12 cup soy sauce 12 cup raisins 1 can tomato sauce 2 stems kinchay (celery) chopped 1 teaspoon ground black pepper Cooking Oil Sugar

Menudo Cooking Instructions

Marinate pork in soy sauce and ground black pepper for 1 hour or more Boil liver for 5 minutes Drain and set aside

Sauteacute garlic and onion Add marinated pork and kitchay Continue sauteing until all liquid has evaporated and meat starts to render fat

Add tomato sauce and simmer for 15 minutes Add liver hotdog potato and carrot Continue cooking in medium fire for 5 minutes or until done

Season with little sugar (if desired) according to taste Serve hot

Pork Embotido Ingredients

1 kilo ground pork 1 carrot minced 1 can reno liver spread 12 cup pickles minced 12 cup raisins 2 beaten eggs 1 tablespoon salt 2 small onions minced 12 cup tomato sauce 12 cup grated cheese 1 hotdog minced 2 broiled eggs sliced Kinchay o celery minced 2 slices bread minced 14 tablespoon ground black pepper MSG (optional)

Embotido Cooking Instructions

In a bowl combine all ingredients (except the hard boiled eggs) and mix well until blended

Place a mound (1 cup per roll) of meat mixture on a sheet of oily greased aluminum foil (place the slices of egg at the center of each mixture) and form an 8 long by 2 diameter roll

Steam for 30-40 minutes Remove from steamer and let cool

You may either fry or eat it as is Serve with catsup

Kare Kare Ingredients

1 kilo oxtail cut in chunks 12 kilo beef tripe slice in 2rdquox3rdquo lengths 2 cloves garlic crushed 1 big onion sliced 12 cup peanuts grounded 12 cup toasted rice grounded 14 cup annatto seeds 1 heart of banana (puso ng saging) cut in lengths 10 string beans cut into 2rdquo lengths 1 eggplant sliced Salt and pepper to taste Bagoong alamang Cooking oil

Kare Kare Cooking Instructions

Place annatto seeds in 12 cup water for 30 minutes Mash seeds and set aside the annatto water Discard the seeds

Boil beefrsquos oxtail and tripe in separate saucepan until tender Drain both oxtail and tripe Save the broth of the oxtail only

Sauteacute garlic and onion in a large saucepan Add annatto water oxtail and tripe Simmer and then add the grounded peanut and toasted ground rice Stir and continue to simmer for few minutes Add broth just enough to make a thick sauce Parboil then add vegetables (do not overcook) Season with salt and pepper according to taste Serve hot with bagoong alamang

Papaitan Ingredients

12 kilo following beef innards cut in 1 cube

tripe liver kidney heart pancreas intestines

1 cup beef tenderloin cut in 12 cubes 14 cup bile 1 onion minced 1 clove garlic minced 1 head ginger minced 14 cup onion leaves 5 Philippine birds eye peppers (siling labuyo) Salt and pepper Fish sauce

Ingredients for cleaning and boiling the innards

1 lemon sliced(optional) 8 kalamansi sliced (optional) Banana leaves (optional) 1 ginger root crushed

Papaitan Cooking Instructions

Wash and mash the raw innards with salt and banana leaves to get rid of the odor When cleaned boil in a large kettle with ginger and lemon or kalamasi until tender Cut into 12 inch cubeslengths Set aside

Suate ginger garlic and onion When onion appears translucent drop the beef innards Spice with salt and pepper and continue sauteacuteing until enough broth comes out from the innards Pour enough water to cover the mixture Bring to a boil for a while and then drop the beef tenderloin Simmer until tenderloin is cooked then drop the siling labuyo

Add bile little by little (be careful not to over bitter taste) and adjust seasoning with fish sauce according to taste Serve hot in a bowl and garnish with chopped onion leaves

Cooking Tip

To make it healthy and if you have the time cook the papaitan long before you intend to serve Let it cool then refrigerate All the fat will solidify and you can easily scrape it from the surface The taste will not change it will even improve as the meat and all the condiments will have blended so well in the broth already

Calamansi juice will further enhance the taste And if you want a stronger pepper aroma but not the spice put some chopped siling haba

Pata Tim Ingredients

1 kilo porkrsquos leg (pata) 14 cup soy sauce 34 cup pineapple juice 34 cup oyster sauce 2 cloves garlic rushed 1 tablespoon rice wine 1 tablespoon pepper corns 1 red onion chopped 3 bay leaves Lettuce (fried in 2 minutes)

Pata Tim Cooking Instructions

In a stock pot with enough water simmer the pork pata with all the ingredients until fork tender Add hot water if necessary to replace the evaporated liquid Drain and cut the meat from one side and separate the bones Save 1 cup of broth

Place lettuce in a platter Put the pata over the lettuce Set aside

Pata Tim Sauce Ingredients

1 cup broth of pata 5 tablespoons cornstarch Salt to taste

Pata Tim Sauce Cooking Instructions

In a skillet combine broth cornstarch and salt to taste Bring to boil until sauce becomes thick

Pour the sauce on top of the pata Serve hot

Cooking Tip

Boiling the porks leg slowly and gently over low heat brings out the flavor of the meat and keeps the meat very tender

Nilagang Baka Ingredients

1 kilo beef cut in chunks 1 small head cabbage (repolyo) quartered 14 kilo Chinese cabbage (pechay) 2 potatoes quartered 1 onion sliced 1 tablespoon peppercorns Fish sauce 2 beef boullion 1 lemon or 5 kalamansis Soy sauce

Nilagang Baka Cooking Instructions

Fry the potatoes in 3 minutes Set aside

In a stock pot simmer the beef with onion and peppercorn for at least one hour Remove the scum that rises above the soup More water maybe added if the beef if tough When beef is very tender add potatoes and carrots Let stand for 5 minutes Add repolyo cabbage and Chinese cabbage Season with fish sauce according to taste

Remove from fire and serve hot with a mixture consisting of soy sauce and lemon or kalamansi juice

Cooking Tip

Boiling the beef chunks slowly and gently over low heat brings out the flavor of the meat and keeps the meat very tender

But but butif you dont have much time and you want to expedite the cooking process use pressure cooker to soften the meat of the beef shank When tender add the necessary ingredients

Sweet and Sour Meatballs Ingredients

Meatballs Ingredients

1 kilo ground pork or beef 1 onion minced 1 clove garlic minced 3 well beaten eggs 12 cup flour Ground pepper Soy sauce Salt

Sauce Mixture Ingredients

1 can pineapple (set aside juice) sliced 1 carrot sliced 1 bell pepper sliced lengthwise 4 tablespoons garlic minced 1 onion chopped 12 tablespoon salt 1 tablespoon sugar 3 tablespoons soy sauce 12 cup water 2 tablespoons flour Ground black pepper Cooking oil

Sweet and Sour Meatballs Cooking Instructions

In a bowl mix all the meat balls ingredients together Season with salt soy sauce and pepper according to taste Form a ball 1rdquo diameter out of the mixture Deep fry the raw meat balls until golden brown Strain drain in a plate with paper towel and set aside in a platter

In a skillet sauteacute garlic and onion Add the pineapple and carrot Simmer for 10 minutes Add the pineapple juice sugar soy sauce water flour salt and water Simmer until a saucy consistency is achieved Add bell pepper Simmer for 1 minute

Pour the hot sauce (mixture) on top of the meat balls Serve hot with rice

Lechon Liempo Ingredients

Pork meat (liempo) 12 -16 inches long Garlic pounded Salt and pepper to taste Rosemary leaves Sliced tomatoes for garnishing

Lechon Liempo Cooking Instructions

Wash and dry meat with paper towel Rub inner layer of meat with a mixture of salt pepper garlic and rosemary leaves Roll meat and then tie both ends forming a circular tube form Place in a roasting pan

Preheat oven to 400F Bake in oven for about 15 minutes and then decrease heat to 350F Bake for about one and a half hours to 2 hours or until meat turns golden brown and crispy Remove pan from oven then put meat on a rack Slice in rings and place in a platter Garnish with sliced tomatoes then serve

Lechon Kawali Ingredients

I kilo pork belly (liempo) 2 tablespoon salt 12 tablespoon peppercorns 4 cloves garlic pounded 1 bottle 7-up (optional) Cooking oil

Sauce Ingredients

Vinegar Soy sauce Onion chopped Garlic mined Mang Tomas lechon sauce (optional)

Lechon Kawali Cooking Instructions

Boil water with salt garlic peppercorn and 7-up Add pork and continue boiling until tender Strain pork and keep dry Deep fry in hot cooking oil until golden brown and crispy Chop the lechon kawali and serve with lechon sauce or vinegar with soy sauce onion and garlic

Kilawing Kambing Ingredients

1 kilo goatrsquos meat with skin preferred cuts are from the thigh loin neck and shoulder 2 big onions sliced 1 root ginger cut in strips (optional) 3 siling labuyo chopped Vinegar Salt and pepper Soy sauce

Kilawing Kambing Cooking Instructions

Marinate goat meat in soy sauce grill then make small slices

Balance seasoning with vinegar salt and pepper according to taste Garnish with onion and silling labuyo Refrigerate then serve

Insarabasab Ingredients

1 kilo pork (shoulder preferred) 1 onion thinly sliced 1 ginger root chopped 1 tablespoon Philippine birds eye pepper (siling labuyo) 12 tablespoon ground pepper 2 tablespoons vinegar 1 lemon or 5 kalamansi Soy sauce Salt to taste

Insarabasab Cooking Instructions

Slice the pork 1rdquo thick for roasting Spice with salt

Roast pork over an open fire until all pink color of meat disappears When roasted slice pork again into 14 x 1 (thickness x length) long strips and then mixed with onions ginger vinegar pepper and siling labuyo Season with soy sauce and lemon or kalamansi juice according to taste Serve as food in a meal or as pulutan (something to pick up during drinking session)

Igado Ingredients

1 kilo combination of the following

Porkrsquos liver cut in slices

porkrsquos kidney cut in slices

porkrsquos heart cut in slices

1 tablespoon garlic minced 1 medium onion chopped 1 segment ginger cut in stripes 1 small can green peas (gisantes) 2 small carrots cut in slices 1 bell pepper cut in slices 1 cup vinegar Soy sauce Salt and pepper Cooking oil

Igado Cooking Instructions

In a bowl marinate liver in vinegar Set aside

Saute garlic ginger and onion in oil Add porkrsquos heart and kidney and spice with salt and pepper Saute for 15 minutes or until broth comes out from the innards (add 14 cup water if necessary to soften) Add the liver and continue sauteing for another 5 minutes Add soy sauce to season and continue cooking until sauce thickens Add the carrots fist and when tender drop the bell pepper and peas Cook until vegetables are done

Cooking Tip

You can use porks meat (pork belly preferred) tenderloin spleen or combination if porks heart and kidney are not available

Per photo and if you want it dried just transfer the Igado mixture in another pan and saute until dry But its the one with sauce that is traditional and authentic

Pork Humba Ingredients

12 kilo pork belly cut in cubes 2 cloves garlic crushed 1 small onion chopped 13 cup vinegar 14 cup soy sauce 14 cup brown sugar 3 bay leaves 1 cup rice water 14 tablespoon ground black pepper Cooking oil

Pork Humba Cooking Instructions

Marinate pork in soy sauce and pepper for 1 hour

Saute garlic and onion Add pork from the marinade and bay leaves Stir fry for few minutes until pork starts to render its oily fat Add rice water then bring to a boil until most of the liquid has evaporated Add vinegar but do not stir in order not to over sour the flavor Parboil for few minutes then add the brown sugar stirring once in a while Simmer until a saucy consistency is achieved Adjust seasoning with soy sauce according to taste Serve hot

Dinuguan (Pork Blood Stew) Ingredients

1 kilo pork meat ear intestine or combinations 3-4 cups porkrsquos or beefrsquos blood 1 small head of garlic minced 1 small onion minced 1 tomato chopped 3 long peppers (siling haba) 5 tablespoon vinegar Salt or fish sauce (patis) to taste MSG (optional)

Dinuguan (Pork Blood Stew) Cooking Instructions

Boil pork until tender and cut into desired sizes Save the broth

Sauteacute garlic and onion Add the pork and spice with salt Continue sauteing until liquid has evaporated and meat starts to render fat and edges turn to brown

Add vinegar broth and siling labuyo Simmer for 10 minutes Adjust seasoning with fish sauce according to taste Pour porkrsquos blood stirring regularly for 5 minutes Remove from fire and serve hot

Crispy Pata Ingrediets

1 kilo porkrsquos knuckle (pata) 1 onion chopped 2 bay leaves 14 cup peppercorns 2 tablespoons salt Cooking oil

Sauce Ingredients

1 tablespoon onion chopped 1 tablespoon garlic pounded 12 cup vinegar Soy sauce to taste

Crispy Pata Cooking Ingredients

Boil porkrsquos knuckle in a stock pot with enough water to cover (more water maybe added if the meat is tough) Add salt bay leaves peppercorn and onion Continue boiling until tender then drain and hang to dry Place in the refrigerator overnight Deep fry in hot cooking oil until golden brown Serve with a mixture composed of soy sauce vinegar garlic and onion

Bagnet (Chicharon Baboy) Ingredients

1 kilo pork belly cut into desired pieces 1 liter cooking oil 12 liter water Salt to taste Water

Bagnet (Chicharon Baboy) Cooking Instructions

In a stock pot bring water to a boil with added salt Drop pork and continue boiling for 20 minutes Drain and set aside

Submerged pork in hot cooking oil for few seconds strain and sprinkle with cold water Do this process 3 times until skin pops

Submerge pork until golden brown and serve hot in a platter

Cooking Tip

To avoid mess as well as burns cook in a low cooking area

Beef Caldereta Ingredients

1 12 kilo beef cut in chunks 1 potato quartered (fry in 3 minutes) 1 carrot cut in 1 inch chunks (fry in 3 minutes) 1 clove garlic pounded 1 onion chopped 1 can liver spread or ground liver 1 tomato quartered 1 can tomato sauce 15 green olives (stoned or pitted) 1 tablespoon pickles 2 tablespoons peanut butter 1 grated cheese 1 bell pepper chopped 1 tablespoon ground black pepper 2 stems kinchay (celery) chopped 12 cup soy sauce Cooking oil (Olive oil preferred if available) MSG (optional)

Beef Caldereta Cooking Instructions

In a bowl marinate beef in soy sauce and ground black pepper for 1 hour

In a saucepan sauteacute garlic and onion Add the marinated beef tomato and kitchay Continue sauteing until all liquid has evaporated and meat starts to render fat Add water enough to cover the beef Boil until beef becomes tender

Add tomato sauce and pickles Simmer for 10 minutes Add cheese peanut butter liver spread potato green olives and carrots Simmer for 5 minutes Drop the bell pepper Simmer for 1 minute before serving Serve hot

Kilawing Bituka Ingredients

Large Intestines of pork (bituka ng baboy) Garlic minced Onion sliced Ginger crushed Long green chili peppers (siling haba) Scallions chopped Banana leaf

Kilawing Bituka Cooking Instructions

Wash and mash the intestine with salt and banana leaf to get rid of the odor Wash and clean very well then boil intestine with ginger until tender Cut into desired sizes

Saute garlic and onion Add and brown the intestine Lower heat then blend with soy sauce vinegar and pepper according to taste Garnish with scallions and long green chili pepper Serve as pulutan-something to pick up when drinking a liquor

Bistek Ingredients

34 kilo tender pork or beef steaks sliced 1 tablespoon kalamansi or lemon juice 5 tablespoons soy sauce 12 teaspoon ground black pepper 1 big onion sliced in rings Salt and pepper to taste Cooking oil (Olive oil preferred)

Bistek Cooking Ingredients

Marinate porkbeef steak with kalamansi (or lemon) juice soy sauce salt and pepper for 30 minutes or more Set aside

Fry onion rings until translucent Set aside

In a skillet fry marinated porkbeef steak over high heat turning upside down several times until tender Add onion rings and just enough marinade to create oily sauce Cover and simmer until done Serve hot

Pork Binagoongan Ingredients

1 kilo pork liempo cut in serving pieces 12 cup shrimp bagoong 1 tablespoon garlic minced 1 small onion chopped 1 medium tomato sliced in 8 pcs 1 teaspoon Philippine birds eye pepper (siling labuyo) 5 tablespoon vinegar 12 tablespoon sugar 1 eggplant cut in slices

Pork Binagoongan Cooking Preparation

Boil pork until tender and cut into cubes Set aside

Sauteacute garlic onion and tomato Add pork and shrimp bagoong Stir fry for few minutes until pork starts to render fat and edges turn to brown Add vinegar and siling labuyo Simmer for 5 minutes Season with sugar and drop the eggplant Continue cooking in low fire until the eggplant is done Serve hot

Bopis Ingredients

12 kilo pork lungs 12 kilo pork heart 1 medium carrots cut into small cubes 1 medium kinchay or celery 5 Philippine birdrsquos eye (siling labuyo) 5 tablespoons soy sauce 5 tablespoons vinegar 1 tablespoon annatto (atsuete) seeds substitute 14 cup catsup Salt and pepper to taste MSG (optional)

Bopis Cooking Preparation

Boil the heart and lungs for 10 minutes Remove and chop into small sizes Set aside and discard the water

Boil again for another 10 minutes in new water Strain and set aside

Mash the annatto seeds in 14 cup water Save the annatto water and discards the seeds

Sauteacute garlic and onion Add lungs heart kinchay and soy sauce Saute for another 10 minutes Add vinegar and siling labuyo Simmer for 5 minutes Season with salt and pepper Add carrots and annato water Simmer and continue cooking until done Serve hot

Kalderetang Kambing Ingredients

1 12 kilos goat meat cut into chunks 1 potato quartered 1 carrot cut in 1 inch chunks or slices 1 clove garlic pounded 1 onion chopped 1 can liver spread or ground liver 1 tomato quartered 1 can tomato sauce 15 green olives (stoned or pitted) 1 tablespoon pickles 2 tablespoons peanut butter 1 grated cheese 1 bell pepper sliced 1 tablespoon ground black pepper 2 stems kinchay (celery) chopped 2 laurel leaves 12 cup soy sauce Cooking oil MSG (optional)

Kalderetang Kambing Cooking Instructions

Fry the potato and carrot for 3 minutes Set aside

In a bowl marinate goat meat in vinegar soy sauce and ground black pepper for 1 hour Set aside

Sauteacute garlic and onion in a saucepan Add the marinated goatrsquos meat tomato and kitchay Continue sauteing until all liquid has evaporated and meat starts to render fat Add water enough to cover the goatrsquos meat Boil until tender

Add tomato sauce and pickles Simmer for 10 minutes Add the cheese peanut butter liver spread potato olives and carrots Simmer for 5 minutes Drop the bell pepper Simmer 1 minute before serving Serve hot

Lechon Kawali Ingredients

I kilo pork belly (liempo) 2 tablespoon salt 12 tablespoon peppercorns 4 cloves garlic pounded 1 bottle 7-up (optional) Cooking oil

Sauce Ingredients

Vinegar Soy sauce Onion chopped Garlic mined Mang Tomas lechon sauce (optional)

Lechon Kawali Cooking Instructions

Boil water with salt garlic peppercorn and 7-up Add pork and continue boiling until tender Strain pork and keep dry Deep fry in hot cooking oil until golden brown and crispy Chop the lechon kawali and serve with lechon sauce or vinegar with soy sauce onion and garlic

Pata Tim Ingredients

1 kilo porkrsquos leg (pata) cut in chunks 14 cup soy sauce 2 tablespoons brown sugar 1 onion chopped 1 clove garlic minced 1 tomato chopped 2 tablespoon banana blossoms 1 tablespoon star anise 1 can tomato sauce Cooking oil Broth

Pata Tim Cooking Instructions

In a saucepan brown pork pata in oil then add the garlic onion and tomatoes Stir fry for 3 minutes then add the broth to cover soy sauce and sugar Cover and simmer until the pork is tender When little sauce is left add the tomato sauce Simmer for few minutes until sauce thickens Season with salt pepper and oyster sauce to taste Drop the banana blossoms and star anise Cook until done are done and serve

Pork Adobo Ingredients

1 kilo pork cut in cubes 1 clove garlic pounded 1 medium onion chopped 1 tablespoon sugar 4 laurel leaves 6 tablespoons soy sauce 6 tablespoons vinegar 1 tablespoon ground black pepper 1 cup rice water 1 potato quartered Hard boiled eggs MSG (optional) Cooking oil

Pork Adobo Cooking Instructions

Fry potato in 3 minutes Set aside

Brown the pork then add rice water vinegar soy sauce and the rest of the ingredients except the potato and hard boiled eggs When pork is light tender add the potato Cook until done or when little sauce is left then garnish with hard boiled eggs

Adobong Kangkong Ingredients

1 bundle of kangkong (river spinanch) cut stems 1rdquo length 14 cup vinegar 14 cup soy sauce 1 clove garlic minced

Adobong Kangkong Cooking Instructions

Saute garlic When golden brown add all other ingredients Cover and simmer until done Donrsquot overcook the kangkong Serve hot

Filipino Spaghetti Ingredients

1 kilo spaghetti noodles 34 kilo ground beef 1 carrot minced 1 small can evaporated milk 1 can liver spread 14 kilo hotdog slices 1 tablespoon garlic minced 1 onion minced 2 bottles of banana catsup 1 can tomato sauce 1 cup grated cheese 1 tablespoon sugar Salt and pepper Cooking oil

Filipino Spaghetti Cooking Instructions

Boil spaghetti noodles with salt and cooking oil for 10 minutes Drain and set aside in a platter

Sauteacute garlic and onion Add ground beef and cook until meat turns light brown Season with salt and pepper Add banana catsup and tomato sauce Simmer for 10 minutes Add hotdog carrots sugar liver spread and milk Simmer for 5 minutes This is your sauce mixture

Pour the mixture on top of the spaghetti noddles Garnish with grated cheese

Arroz Caldo Ingredients

1 kilo chicken cut in small pieces 1 cup uncooked malagkit or plain rice or combination 1 small onion chopped 1 tablespoon garlic chopped 1 root ginger sliced 6 cups water or broth Fish sauce Cooking oil Salt to taste (optional) Chicken bouillon cubes (optional) 1 tablespoon minced fried garlic (for garnishing) 1 tablespoon scallions (for garnishing)

Arroz Caldo Cooking Instructions

In a casserole sauteacute garlic onion and ginger in oil Add chicken and stir fry with fish sauce until light browned Drain any remaining oil and then add rice Add enough water and bring to boil Continue cooking stirring occasionally until chicken is tender and rice is done (add hot water if necessary) Season with fish sauce according to taste Serve hot in a bowl Garnish on top with fried minced garlic and scallions

Cooking Tip

Always dry chicken well with paper towels before placing into hot frying pan so it wont stick

You have the option of using salt or chicken bouillon cubes as seasoning instead of fish sauce

Leche Flan (egg yolk) Ingredients

10 egg yolks (pula ng itlog) well beaten 1 big can evaporated milk 1 big can condense milk 3 tablespoons brown sugar 1 tablespoon vanilla 3 moulds (lyanera) container Aluminum foil 34 cup water

Leche Flan (egg yolks) Cooking Instructions

Mix water and sugar in the moulds Parboil in very low fire until it turns brown and sticky Do not overcook the sugar

In a bowl mix the following ingredients egg yolks evaporated milk condensed milk and vanilla Pour the mixture in the moulds and cover with aluminum foil Steam for about 15 - 20 minutes Remove from the steamer Cool it down before serving

Cooking Tip

You can also bake it for 45 minutes 370F placing the lyanera in the middle of a bigger tray half filled with water -

Okoy - Deep Fried Shredded Papayas w Shrimp

Ingredients

1 medium sized Papaya shredded

14 kilo of prawns

1 onion sliced

12 cup of flour

1 egg

1 cup of water

12 tsp of salt

Cooking oil for deep frying

Cooking Procedure

Mix flour egg salt and water in a bowl then add the shredded papaya and mix it well

Get your deep frying pan and pour the cooking oil Let it heat up well Get a small saucer and place about two to three spoonful of your papaya and flour mixture Flatten the mixture with the back of a spoon to have a nice round shape of about an inch thickness Decorate the top with a prawn from the saucer slide the mixture gently on your hot oil and cook both sides until golden brown Be careful dont splatter it Now to prepare a vinegar dip - Get a cup of Vinegar (any kind but preferably sukang puti or according to your likeness) chopped some chilis ground garlic salt and pepper

Sisig BangusMilkfish

Ampalaya Leaves with Sardines

Palitaw

Ingredients and cooking procedure after the jump

Ingredients

1 kilo of Galapong malagkit (Glutinous rice dough)

1 coconut meat grated

12 kilo fo white sugar

Water for cooking

Sesame seeds toasted

Cooking procedure

Divide the galapong into several portions depending on the size of serving you desire

Roll each ortion into a ball and flatten to make a tounge like shape

Boil some water While the water is boiling dro each of the galaong portions It is cooked when the galapong surfaces

Remove each cooked portion Allow to cool

Dredge in grated coconut and srinkle with sugar mixed with toasted sesame seeds before serving

Page 3: Pinoy Recipe

Original Leche Flan Recipe

Ingredients

Custard

12 egg yolks

1 can condensed milk

1 pint Vit D milk

1 tablespoon vanilla (lemon essence or peppermit can be substituted)

Directions

Blend all ingredients in a blender Pour mixture into a loaf tin lined with caramelized sugar (see below) Cover with aluminum foil Place tin in a larger baking pan half-filled with water Place pan in pre-heated oven (375 F) and bake flan for about 1 hour or until it is firm Caramel

1 cup sugar

1 cup water

Put sugar and water in a saucepan Caramelize in high heat Line loaf tin with caramelized sugar Be sure to line the sides of the pan

Kalabasa (Pumpkin) Leche Flan This recipe is from the province of Bulacan Source for this recipe is the

wonderful Philippine Food and Live by Gilda Cordero Fernando Published by Anvil Publishing Pasig Metro Manila 1992

Ingredients

2 cups kalabasa (pumpkin) cut finely 1 cup condensed milk 3 eggs sugar 12 teaspoon dayap (lime) or vanilla

Directions

Boil the squash Mash until smooth Add eggs mil rind or vanilla Strain Sprinkle sugar on the leche flan mold (llanera) and put the mold on the fire until sugar browns Place the squash mixture into the llanera and steam for about 20 minutes

Light and Fruity Caramel Flan This recipe comes from another wonderful book Pacific Crossings by Lily Gamboa OBoyle Acacia Corporation NY 1994

Ingredients

1 13 cup sugar divided 13 cup water 6 to 8 large eggs 1 cup whole milk 1 cup peach or mango puree pinch of salt 14 teaspoon lime peel grated finely seasonal fresh berries for garnish

Directions

Preheat oven to 350 F make a caramel using 1 cup sugar and 13 cup water Pour into a 5 cup gratin or souffle dish In a bowl whisk eggs milk remaining 13 cup water puree and salt Add grated lime peel stir and pour into prepared pan Place in a bain-marie Bake in oven until a toothpic inserted halfway between center and edge comes out clean about 50 minutes to 1 hour Let cool to room temperature Chill at least 1 - 2 hours Unmold onto serving platter and garnish with seasonal fresh berries as desired

Chefs note Gratin or souffle dish may be aluminum or ceramic Bain- marie is the term used for cooking through steam in a water bath The dish is placed in a larger pan half-filled with water and placed into a preheated oven or a steamer

Ginataan

Ingredients

250 g glutininous rice (sweet rice) flour 6 saba (or plantain) sliced 1 can coconut milk 250 g ripe langka (jackfruit) (canned will do) 6 pandan leaves (optional) (1 tsp vanilla will substitute) 200 g cooked sago pearls 225 g camote (sweet potato) cubed 300 g white sugar 225 gabi (taro root) cubed 1 can coconut cream other ingredients (eg root crops) may be used

Directions

Combine rice flour with 250 ml water and form into small balls Place the coconut mil in a casserole and bring to a boil then add the sago sweet potato taro and other root crops you may have Cook for 5 minutes then add the banana jackfruit and rice balls Continue to cook over moderate heat until all the rice balls float to the surface Stir in sugar and coconut crea then transfer to a serving bowl Recipe modified from Glenda Rosales-Barrettos Flavors of the Philippines

Kutsinta This is from a beautiful recipe book called The Food of the Philippines by by Reynaldo A

now available at lejandro

Made in the Philippines for $1550 plus shipping and handling Secure ordering online available

Kutsinta is a brown rice cake a favorite snack in the Philippines and is good with freshly grated coconut

Ingredients 1 cup rice flour 2 cups brown sugar 3 cups water 1 teaspoon lye water (potassium carbonate solution sold in Asian food stores) Freshly grated coconut

Directions

In a mixing bowl combine all the ingredients and mix well Pour into muffin pans until halfway full Steam in a large pan with a cover the water should be 2 inches deep Cook for 30 minutes or until a toothpick inserted comes out clean Add more water if needed until cooking is done

Remove from the muffin pans and serve with freshly grated coconut Serves 4

Puto (Rice Muffins) Ingredients 2 cups rice flour 12 teaspoon salt 3 teaspoon baking powder 2 cups coconut milk 1 cup white sugar 1 teaspoon anise seeds (optional) 1 cup grated coconut (or coconut flakes)

Directions

Sift first four ingredients together In a mixing bowl add coconut milk to sifted ingredients and blend well to make a smooth mixture Add anise seeds Mix and blend thoroughly and fill greased muffin pans 23 full Cook in a steamer for 30 minutes Test for doneness Muffins are done when toothpick or cake tester inserted in center comes out clean Serve hot topped with grated coconut or butter

Recipe from Reynaldo Alejandros excellent The Philippine Cookbook

Gulaman at Sago

(Gelatin and Tapioca Pearls)

This recipe came from The Philippine Cookbook by Virginia Roces de Guzman and Nina Daza Puyat available at Made in the Philippines

Ingredients

1 cup sugar 2 cups water 1 bar white gulaman (or 1 pack Jello) soaked in water and drained 2 cups cooked sago (tapioca pearls)

Directions

Caramelize sugar and when golden brown add water and bring to a boil Put in the softened gulaman (or Jello) and stir till completely melted Strain into a baking pan Cool and cut into cubes

For the sago make a syrup following the procedure for gulaman Continue cooking the caramelized sugar and water until syrupy Pour boiling water over the sago drain and combine with the syrup Serve with cubed gulaman with crushed ice

Champorado

(Chocolate Rice Pudding)

From the cookbook called Favorite Filipino Dishes by JF Silverio

Ingredients

1 cup glutinous (sweetsticky) rice 2 12 cups water 12 cup (more or less to taste) unsweetened cocoa 12 cup (more or less to taste) sugar 18 tsp vanilla extract

some sweetened condensed milk

Directions

Cook rice in a medium-sized saucepan with 2 12 cups water Stir constantly When rice is ready (rice should be somewhat transparent) add cocoa sugar and vanilla Serve in bowls with swirls of sweet condensed milk on top Serves 4 people

Turon

Ingredients

ripe bananas peeled and cut into half lengthwise brown sugar 3 cups cooking oil lumpia wrappers 12 cup langka preserves (optional)

Directions

Roll banana in sugar Wrap banana (and langka if you have) in lumpia wrapper just like you would a lumpia Fry in hot oil until golden and crispy Recipe from Manong Ken

Ube Halaya

Ingredients

2 lb ube (purple yam) (you can also buy powdered ube from Asian stores) 250 g sugar 1 cup sugar (or as desired)

1 can condensed milk 2 cups coconut milk butter

Directions

Boil yam until tender and cut into cubes then grind in a food processor with sugar and coconut milk (if you have the powdered variety mix ingredients) Transfer to a sauce pan add the condensed milk (if starting from fresh) and cook over a low fire stirring continuously Continue stirring until the mixture turns into a thick paste and separates from the pan Transfer to a shallow platter or pan and allow to cool Serve

Palitaw

Ingredients

Sweet rice flour - about a cup 34 cup water coconut flakes Lots of white sugar Toasted linga (sesame seeds)

Directions

Mix rice flour with water to make dough Make little balls then flatten Boil water in a saucepan Drop flattened dough balls into boiling water The cakes are cooked when they float Remove from water let cool a little bit roll in combined sugar and toasted sesame seeds and coconut flakes

Peanut Squares

Ingredients

1 cup of shelled roasted peanuts 12 cup of sugar 34 cup of milk 14 cup of sugar for the pastry board Equipment needed You will need meat grinder a saucepan a spatula a rolling pin a knife and a cooking spoon Directions

Put the peanuts through a meat grinder with a medium blade Then place them in a saucepan with the 12 cup of sugar and the milk Mix well Place the peanut mixture over medium flame and cook stir constantly until the mixture boils and the sugar dissolves Lower the flame and cook stir often until the mixture thickens As the mixture gets very thick stir continually to prevent sticking This will take around 15 minutes When the mixture is so thick that you can see the bottom of the pan when you stir remove from stove Sprinkle the 14 cup of sugar on the pastry board Turn the peanut mixture out onto the sugar and flatten it out with a spatula Allow it to cool so you can handle it Next roll it out with a rolling pin until the mixture is about 14 inch thick With a knife cut the mixture into small squares or with a cookie cutter Remove the cookies from the pastry board with a spatula This recipe makes 3 12 to 4 dozen

Pich Pichi

Ingredients

2 cups grated cassava (see note) 2 cups sugar 2 cups pandan water (see note) Grated coconut for garnish

Directions

Combine all ingredients except the coconut Pour into 2 9-inch round pans Steam for 45 minutes or until set Cool Form into balls then roll in grated coconut

Note Cassava is a root vegetable also called manioc and yuca available in Asian and Latin markets It is the base ingredient in tapioca Pandan is related to lauhala classified as a pandanus plant and is widely available in Asian markets It is sometimes called fragrant screwpine The leaves are used throughout Asia as a flavoring To make pandan water boil the leaves from 4 pandan stalks in 2 cups of water until fragrant Cool FromThe Filipino Cookbook The Maya Kitchen (Anvil Publishing Inc Philippines 1994)

Cassava Cake This is a classic Filipino dessert enjoyed year round Most of the ingredients can be found in an oriental store near you I have found the most difficult ingredient to find is usually the coconut cream If you cant find it dont worry Simply use another can of coconut milk in its place Also it is easier to just buy the cassava already grated It should be in the freezer section You could cut the recipe in half but then you are left with 12 a can of everything Or try making one thick cake Youll have to cook much longer though Careful Im not sure if it will all fit in one pan I hope you enjoy it

Ingredients

Cake 2 Lbs Grated Cassava 1 14 oz Can Sweetened Condensed Milk (Reserve 13 cup for Topping) 1 12 oz Can Evaporated Milk 1 14 oz Can Coconut Milk (Reserve 13 cup for Topping) 1 13 oz Can Coconut Cream (Reserve 13 cup for Topping) 23 Cup Sugar 3 Eggs plus 3 Egg Whites 1 Cup Grated Coconut Topping 3 Egg Yokes 13 Cup Reserved Sweetened Condensed Milk 13 Cup Reserved Coconut Milk 13 Cup Reserved Coconut Cream Directions Preheat oven to 325deg f In large mixing bowl combine cake ingredients Mix well Pour equally into two large greased rectangular pans Bake until top is no longer liquid (approximately 30 minutes) Mix topping ingredients well and spread evenly on the two cakes Bake an additional 20 to 30 minutes Cool cakes completely Slice each cake into 24 equal squares

Courtesy of Jeff Palazzo

Rum flan cake Yield 8 Servings Ingredients 1 c Sugar 3 Egg yolks 2 Eggs 13 oz Evaporated milk 1 ts Grated orange peel 2 tb Rum 34 c Sifted cake flour 12 c Sugar 1 ts Baking powder 14 ts Salt 2 Egg yolks 3 tb Oil 1 tb Rum 3 tb Orange juice 3 Egg whites 14 ts Cream of tartar Whipped cream Directions Caramelize 12 cup sugar in 9-inch (about 3 12- to 4-inches deep) heart-shaped or round pan Beat together 3 egg yolks eggs 12 cup sugar evaporated milk orange peel and 2 tablespoons rum Set aside To make cake batter sift flour with 14 cup sugar baking powder and salt Place in small bowl and make well in center Place 2 yolks oil 1 tablespoon rum and orange juice in well Stir until blended starting from center Beat egg whites with cream of tartar until foamy Gradually add remaining 14 cup sugar beating until stiff but not dry Gently fold batter into whites

Pour custard mixture into caramel-lined pan Gently spoon cake batter over flan mixture Place pan in larger pan and pour hot (not boiling) water into larger pan until it reaches half depth of cake pan Bake at 325F 50 to 60 minutes or until cake is done Cool on rack or chill until ready to serve Invert onto serving platter and pipe whipped cream rosettes around edges of flan

Coconut Rice (Mochi - Bibinka)

Ingredients

2 12 lb (5 12 cups) mochi rice

1 can (12 oz) frozen coconut milk thawed

1 package (1 lb) dark brown sugar (2 13 cups packed)

Directions

Rinse rice and cook in rice cooker In saucepan combine coconut milk and 1 14 cups of the brown sugar Cook over medium heat stirring constantly until thickened (Approx 20 min) Preheat oven to 350 degrees F

Put cooked rice into a large bowl Reserving 12 cup of coconut mixture stir remainder and remaining brown sugar evenly into hot rice Put into prepared pan Top with reserved 12 cup of coconut milk mixture Bake for 20 minutes then broil for 5 minutes to set topping Cut into small pieces Makes 45 servings

Avocado Milkshakes This sounds really weird I know but its actually quite good Youll see avocado icecream in Asian supermarkets that carry foods and ingredients from the Philippines and this is close to that Give it a try you might be surprised Thanks to Nathan Chua for the recipe

1 avocado

13 quart whole milk

3 tablespoons sugar

2 scoops vanilla ice cream

Directions

Blend Drink

Pianono Dessert Pianono Dessert recipe (Filipino jelly roll)a nice filipino dessert recipe to try

Ingredients

14 cup butter

13 cup ground unsalted almonds

1 cup coconut flakes

12-ounce can condensed milk

1 cup sifted flour

13 cup cocoa

14 teaspoon salt

1 teaspoon baking soda

1 cup sugar 3 eggs separated

13 cup cold water

1 teaspoon vanilla confectionerrsquos sugar

Instructions 1 Line a 10-by-15-inch jelly-roll pan with foil Preheat oven to 375F 2 Melt butter and pour into foiled pan Mix nuts and coconut flakes and sprinkle evenly in pan Drizzle with condensed milk 3 Sift together flour cocoa salt baking soda and sugar 4 Beat egg yolks in bowl until fluffy 5 Blend sifted dry ingredients water and vanilla and beat for another minute 6 Beat egg whites separately until stiff and fold into mixture 7 Pour into pan and bake for 20 minutes or until cake is done Sprinkle with confectionerrsquos sugar Transfer to a cookie sheet roll in jelly-roll fashion and wrap with a towel to set until cool 8 Transfer to a serving platter and sprinkle with more confectionerrsquos sugar 9 The Filipino dessert recipe is ready to serveenjoy

Cascaron - bitsu-bitsu Yield 1 Recipe

Ingredients

1 pk Mochi flour 1 Coconut grated place -coconut in a large bowl 1 12 c Hot water pour into bowl -of coconut 13 Box of dark brown sugar 14 c Cold water

Directions

Squeeze grated coconut in water than strain coconut water in clean dish towel over another bowl Squeeze until all liquid has been extracted (Instead of fresh coconut you may use 12 can of grated coconut and 1 12 cups of water) Place canned coconut in flour and add water until dough is soft but not too sticky Do the same with fresh coconut Shape dough in balls of 1 inch diameter and fry in deep fat until golden brown Drain dough balls on paper towel Then put them in a large mixing bowl When all have been fried boil water and brown sugar in a small sauce pan until it reaches the soft boil stage This is done by placing a drop of syrup in a bowl of cold water If it retains it shape and is soft it is ready Pour over dough balls Mix well so that all are coated with syrup Remove from bowl and place them in a platter to cool Excellent with coffee or TEA

Bibingkang Galapong

Ingredients

4 eggs well beaten 2 cups coconut milk 1 cup sugar 14 cup melted margarine 2 cups rice flour 2 tablespoons baking powder 12 teaspoon salt 14 cup coco cream 14 cup sugar for topping

Directions

Add sugar to beaten eggs Combine salt and flour add to egg mixture Add melted margarine coconut milk and baking powder Pour into banana leaf-lined mold Bake in 375 degrees Fahrenheit oven When half-done take it out from the oven and brush top with coconut cream and sugar and bake until golden crust is formed Yield 3 large bibingkas

Buko Pie

Ingredients

CRUST

2 cup all purpose flour

1 teaspoon salt

12 cup corn oil

1 tablespoon water FILLING

3 1 3 cup buko young coconut

12 cup white sugar

12 cup evaporated milk

14 cup cornstarch

14 cup cheese grated

Directions

To prepare the crust combine flour and salt Blend in oil thoroughly using a fork Sprinkle with water Continue cutting with a fork until flour mixture forms tiny lumps Form flour mixture into a ball Divide dough into 2 equal portions Roll out to make 2 crusts Cover bottom of pie pan with one crust Cut excess Prick pastry all over with fork Bake in preheated oven at 450degF for 12-15 minutes or until golden brown FILLING Combine all ingredients except cheese and cook over low heat Continue stirring until thick Pour mixture into pastry-lined pie pan Top filling with the second crust Seal ends all around with a fork Bake at 400 degF until crust turns golden brown Sprinkle grated cheese on top Bake for additional 5 minutes Serves 8

Sapin Sapin

Sapin-Sapin Recipe made from rice flour or rice that has been soaked overnight then crushed into a paste sometimes yams or yam flour coconut milk and sugar Each layer is tinted (the bottom one a deep ube-like purple the middle a golden yolk yellowthe top one white) and steamed before the next layer is added This famous Sapin-Sapin originated from the northern part of the Philippines the province of Abra A treat as sumptuous as sapin-sapin is no longer surprising when ways of cooking it is already spread down to other provinces and thus now being enjoyed by many Fast foods cake and pastry shops are making and selling their versions of sapin-sapin Estimated cooking time 1 hour and 30 minutes

Sapin Sapin Ingredients

1 12 cups malagkit dough (galapong)

12 cup rice galapong

2 12 cups white sugar

3 cups cooked ubi (mashed)

grated coconut

4 cups thick coconut cream (from 2-3 coconuts)

2 cans (big) condensed milk

food coloring violet amp egg-yellow

Sapin Sapin Cooking Instructions

Blend all ingredients except mashed ubi and food coloring Divide Into 3 Parts To one part ndash add mashed ubi To heighten the color of the ubi add a dash of violet food coloring Mix well To 2nd part ndash add egg-yellow coloring Mix well To 3rd part ndash just plain white nothing to add

Grease a round baking pan Line with banana leaves and grease the leaves Then pour in ubi mixture Spread evenly Steam for 30 minutes or more until firm Note cover the baking pan with cheese cloth before steaming Pour 2nd layer on top of the cooked ubi Cover again and steam for 30 minutes Lastly pour in 3rd layer or the plain mixture Again steam for 30 minutes or until firm Meanwhile fry the grated coconut until brown and put on top of the sapin-sapin Cool before slicing Tags delicacy rice sweets

Suman sa Ibus

Our Filipino rice-farming forefathers believed that there is nothing better to fill the stomach than rice grown and tended by onersquos own perseverance Whether it is simple boiled rice rice gruel or rice cake it is prepared carefully in appreciation of the farmers hard work In the province it is still a sight to see women gathered around a tub of soaked rice telling stories as they wrapped suman And if the variety of ways a suman is wrapped is any indication it is of the artistry skill and ingenuity of these women

Suman sa Ibus Ingredients

3 cups malagkit rice 2 teaspoons salt 2 cups thick coconut milk

Suman sa Ibus Cooking Instructions Soak malagkit in water for an hour or ntil grains are swollen Drain Add salt nd coconut milk Mix well Prepare ibus then fill with rice mixture Seal tubes and tie with strips of the ibus Arrange the suman in a big saucepan and cover with water Cover the pot and boil for 2 hours or until cooked Serve with sugar or ripe mango

How to wrap a Suman Ibu

Fold the end of the buri leaf by 1 inches

Fold the bottom edge into a triangle

Start rolling up the buri leaf in an overlapping manner

Roll up the buri to make a tube

Attach a small piece of wooden pick to secure the tube

Fill the tube with malagkit

Seal the ibus tube

Tie with strips of buri

Adobong Baboy Ingredients

1 kilo pork cut in cubes 1 clove garlic pounded 1 medium onion chopped 1 tablespoon sugar 4 laurel leaves 6 tablespoons soy sauce 6 tablespoons vinegar 1 tablespoon ground or whole black pepper 1 cup rice water MSG (optional) Sugar (optional) Cooking oil

Adobong Baboy Cooking Instructions

Marinate pork in soy sauce garlic and pepper for 1 hour

Sauteacute onion then drop the marinated pork and laurel leaves Continue sauteing until liquid has evaporated and meat starts to render fat Pour the marinade including the bits of garlic and a cup of rice water Add the potato and continue boiling in medium fire until pork becomes tender Pour vinegar and simmer until little sauce is left Season with sugar if desired according to taste Serve hot

Filipino Callos (Beef tripe) Ingredients

1 kilo beefs tripe (tuwalya ng baka) sliced in serving pieces 1 tablespoon garlic minced 1 small onion chopped 1 can pork and beans 5 tablespoons soy sauce 14 tablespoon ground black pepper 14 tablespoon sugar 1 root ginger crushed 1 tablespoon salt MSG (optional)

Filipino Callos (Beef tripe) Cooking Instuctions

In a stock pot with enough water add the beef stripe ginger and salt Bring to a boil for 20 minutes to remove the obscenity

Remove from fire replace water and boil again until beefs tripe becomes tender Slice the beefs tripe lengthwise and set aside

Sauteacute garlic and onion Add the beefs tripe soy sauce pepper Stir fry for 10 minutes Add the pork and beans and sugar Continue cooking for another 5 minutes or until done Serve hot

Warek Warek Ingredients

Pigrsquos meat and entrails (tongue liver intestine) White onion thinly sliced Salt and pepper Calamansi or lemon juice Pigs brain Mayonnaise (optional)

Warek Warek Instructions

Parboil intestines with sliced lemon or calamansi to remove the odor Parboil tongue until half cooked Wash and clean well the liver

Grill intestine tongue and liver until brown Slice into 1rdquo long and 14rdquo thick (or your desired sizes) then place in a large bowl Mix the slices of onion and boiled brain Balance seasoning with calamansi juice salt and pepper according to taste

Cooking Tip

If porks brain is not enough or not available you may use mayonnaise as a substitute

You can also wrap the brain in an aluminum foil and grill Blend in the dinakdakan and viola Ready to eat

Pork Sisig Ingredients

1 kilo pork head (face ear cheek tongue) 14 cup liver broiled and cut in cubes 1 tablespoon garlic minced 1 small onion chopped 2 bay leaves 12 cup vinegar 1 tablespoon red bell pepper chopped 12 teaspoon ground black pepper 1 cup pork or beef stock 2 kalamansi sliced 3 siling labuyo chopped Salt or fish sauce to taste

Pork Sisig Cooking Instructions

Grill porkrsquos head to remove any remaining hair Boil until tender debone and then cut in small cubes

Sauteacute garlic onion red bell pepper Add liver and pork Season with salt vinegar and pepper Add stock and bay leaves Bring to a boil then simmer until little sauce is left Adjust seasoning according to taste

Garnish with kalamansi and siling labuyo on a sizzling plate Squeeze the kalamansi and stir the chopped siling labuyo over the plate if desired

Pork Sinigang Ingredients

10 tamarind seeds or 1 package sinigang mix 1 kilo pork cut in 1 12 inches chunks (liempo kasim or ribs) 1 onion sliced 4 tomatoes sliced 1 radish (labanos) sliced 5 string beans(sitaw) cut in 2rdquo length 12 cup kangkong leaves (river spinach) 4 pieces gabi (taro) peeled and cut in halve 2 whole siling haba (long green pepper) Soy sauce Kalamansi

Pork Sinigang Cooking Instructions

Boil the tamarind seeds mash and drain the juice Set aside

In a saucepan or stock pot boil pork until tender Add onion tomato and tamarind juice Add gabi until tender and thickens the soup Simmer then add radish and string beans When tender add kangkongleaves Season with fish sauce according to taste Serve hot with soy sauce and sliced kalamansi

Sinanglaw Sinanglao Ingredients

1 12 kilo of beef innards of your preference

large intestine

heart

lungs

tenderloin

2 clove garlic pounded 3 onions sliced 1 package sinigang mix (or kamyas or tamarind seeds) 1 root ginger crushed Banana leaves (optional) Salt and pepper to taste

Sinanglaw Sinanglao Cooking Instructions

Wash and mash the raw innards with salt and banana leaves When cleaned parboil in a large kettle with ginger to remove the odor and obstinacy Strain and cut 1 ndash 2 inches lengths or your desired sizes

In a stock pot drop the onions Put the innards on top of the onions then on top of the innards the garlic Cover and simmer gently until most of the onions extract its juice Season with salt then cook for 15 minutes or until seasoning is absord Add enough water to cover about 3 inches above the meat Bring to a boil and add sinigang mix according to preferred sour taste Continue boiling in medium low fire until meat becomes tender Add chili peppers and season with fish sauce to taste Add little bile if desired and serve

Menudo Ingredients

1 kilo pork cut into desired pieces 14 kilo hotdog cut into desired pieces 14 kilo liver cut into desired pieces 1 potato diced (fry in 3 minutes) 1 carrot diced (fry in 3 minutes) 1 onion minced 1 tablespoon garlic minced 12 cup soy sauce 12 cup raisins 1 can tomato sauce 2 stems kinchay (celery) chopped 1 teaspoon ground black pepper Cooking Oil Sugar

Menudo Cooking Instructions

Marinate pork in soy sauce and ground black pepper for 1 hour or more Boil liver for 5 minutes Drain and set aside

Sauteacute garlic and onion Add marinated pork and kitchay Continue sauteing until all liquid has evaporated and meat starts to render fat

Add tomato sauce and simmer for 15 minutes Add liver hotdog potato and carrot Continue cooking in medium fire for 5 minutes or until done

Season with little sugar (if desired) according to taste Serve hot

Pork Embotido Ingredients

1 kilo ground pork 1 carrot minced 1 can reno liver spread 12 cup pickles minced 12 cup raisins 2 beaten eggs 1 tablespoon salt 2 small onions minced 12 cup tomato sauce 12 cup grated cheese 1 hotdog minced 2 broiled eggs sliced Kinchay o celery minced 2 slices bread minced 14 tablespoon ground black pepper MSG (optional)

Embotido Cooking Instructions

In a bowl combine all ingredients (except the hard boiled eggs) and mix well until blended

Place a mound (1 cup per roll) of meat mixture on a sheet of oily greased aluminum foil (place the slices of egg at the center of each mixture) and form an 8 long by 2 diameter roll

Steam for 30-40 minutes Remove from steamer and let cool

You may either fry or eat it as is Serve with catsup

Kare Kare Ingredients

1 kilo oxtail cut in chunks 12 kilo beef tripe slice in 2rdquox3rdquo lengths 2 cloves garlic crushed 1 big onion sliced 12 cup peanuts grounded 12 cup toasted rice grounded 14 cup annatto seeds 1 heart of banana (puso ng saging) cut in lengths 10 string beans cut into 2rdquo lengths 1 eggplant sliced Salt and pepper to taste Bagoong alamang Cooking oil

Kare Kare Cooking Instructions

Place annatto seeds in 12 cup water for 30 minutes Mash seeds and set aside the annatto water Discard the seeds

Boil beefrsquos oxtail and tripe in separate saucepan until tender Drain both oxtail and tripe Save the broth of the oxtail only

Sauteacute garlic and onion in a large saucepan Add annatto water oxtail and tripe Simmer and then add the grounded peanut and toasted ground rice Stir and continue to simmer for few minutes Add broth just enough to make a thick sauce Parboil then add vegetables (do not overcook) Season with salt and pepper according to taste Serve hot with bagoong alamang

Papaitan Ingredients

12 kilo following beef innards cut in 1 cube

tripe liver kidney heart pancreas intestines

1 cup beef tenderloin cut in 12 cubes 14 cup bile 1 onion minced 1 clove garlic minced 1 head ginger minced 14 cup onion leaves 5 Philippine birds eye peppers (siling labuyo) Salt and pepper Fish sauce

Ingredients for cleaning and boiling the innards

1 lemon sliced(optional) 8 kalamansi sliced (optional) Banana leaves (optional) 1 ginger root crushed

Papaitan Cooking Instructions

Wash and mash the raw innards with salt and banana leaves to get rid of the odor When cleaned boil in a large kettle with ginger and lemon or kalamasi until tender Cut into 12 inch cubeslengths Set aside

Suate ginger garlic and onion When onion appears translucent drop the beef innards Spice with salt and pepper and continue sauteacuteing until enough broth comes out from the innards Pour enough water to cover the mixture Bring to a boil for a while and then drop the beef tenderloin Simmer until tenderloin is cooked then drop the siling labuyo

Add bile little by little (be careful not to over bitter taste) and adjust seasoning with fish sauce according to taste Serve hot in a bowl and garnish with chopped onion leaves

Cooking Tip

To make it healthy and if you have the time cook the papaitan long before you intend to serve Let it cool then refrigerate All the fat will solidify and you can easily scrape it from the surface The taste will not change it will even improve as the meat and all the condiments will have blended so well in the broth already

Calamansi juice will further enhance the taste And if you want a stronger pepper aroma but not the spice put some chopped siling haba

Pata Tim Ingredients

1 kilo porkrsquos leg (pata) 14 cup soy sauce 34 cup pineapple juice 34 cup oyster sauce 2 cloves garlic rushed 1 tablespoon rice wine 1 tablespoon pepper corns 1 red onion chopped 3 bay leaves Lettuce (fried in 2 minutes)

Pata Tim Cooking Instructions

In a stock pot with enough water simmer the pork pata with all the ingredients until fork tender Add hot water if necessary to replace the evaporated liquid Drain and cut the meat from one side and separate the bones Save 1 cup of broth

Place lettuce in a platter Put the pata over the lettuce Set aside

Pata Tim Sauce Ingredients

1 cup broth of pata 5 tablespoons cornstarch Salt to taste

Pata Tim Sauce Cooking Instructions

In a skillet combine broth cornstarch and salt to taste Bring to boil until sauce becomes thick

Pour the sauce on top of the pata Serve hot

Cooking Tip

Boiling the porks leg slowly and gently over low heat brings out the flavor of the meat and keeps the meat very tender

Nilagang Baka Ingredients

1 kilo beef cut in chunks 1 small head cabbage (repolyo) quartered 14 kilo Chinese cabbage (pechay) 2 potatoes quartered 1 onion sliced 1 tablespoon peppercorns Fish sauce 2 beef boullion 1 lemon or 5 kalamansis Soy sauce

Nilagang Baka Cooking Instructions

Fry the potatoes in 3 minutes Set aside

In a stock pot simmer the beef with onion and peppercorn for at least one hour Remove the scum that rises above the soup More water maybe added if the beef if tough When beef is very tender add potatoes and carrots Let stand for 5 minutes Add repolyo cabbage and Chinese cabbage Season with fish sauce according to taste

Remove from fire and serve hot with a mixture consisting of soy sauce and lemon or kalamansi juice

Cooking Tip

Boiling the beef chunks slowly and gently over low heat brings out the flavor of the meat and keeps the meat very tender

But but butif you dont have much time and you want to expedite the cooking process use pressure cooker to soften the meat of the beef shank When tender add the necessary ingredients

Sweet and Sour Meatballs Ingredients

Meatballs Ingredients

1 kilo ground pork or beef 1 onion minced 1 clove garlic minced 3 well beaten eggs 12 cup flour Ground pepper Soy sauce Salt

Sauce Mixture Ingredients

1 can pineapple (set aside juice) sliced 1 carrot sliced 1 bell pepper sliced lengthwise 4 tablespoons garlic minced 1 onion chopped 12 tablespoon salt 1 tablespoon sugar 3 tablespoons soy sauce 12 cup water 2 tablespoons flour Ground black pepper Cooking oil

Sweet and Sour Meatballs Cooking Instructions

In a bowl mix all the meat balls ingredients together Season with salt soy sauce and pepper according to taste Form a ball 1rdquo diameter out of the mixture Deep fry the raw meat balls until golden brown Strain drain in a plate with paper towel and set aside in a platter

In a skillet sauteacute garlic and onion Add the pineapple and carrot Simmer for 10 minutes Add the pineapple juice sugar soy sauce water flour salt and water Simmer until a saucy consistency is achieved Add bell pepper Simmer for 1 minute

Pour the hot sauce (mixture) on top of the meat balls Serve hot with rice

Lechon Liempo Ingredients

Pork meat (liempo) 12 -16 inches long Garlic pounded Salt and pepper to taste Rosemary leaves Sliced tomatoes for garnishing

Lechon Liempo Cooking Instructions

Wash and dry meat with paper towel Rub inner layer of meat with a mixture of salt pepper garlic and rosemary leaves Roll meat and then tie both ends forming a circular tube form Place in a roasting pan

Preheat oven to 400F Bake in oven for about 15 minutes and then decrease heat to 350F Bake for about one and a half hours to 2 hours or until meat turns golden brown and crispy Remove pan from oven then put meat on a rack Slice in rings and place in a platter Garnish with sliced tomatoes then serve

Lechon Kawali Ingredients

I kilo pork belly (liempo) 2 tablespoon salt 12 tablespoon peppercorns 4 cloves garlic pounded 1 bottle 7-up (optional) Cooking oil

Sauce Ingredients

Vinegar Soy sauce Onion chopped Garlic mined Mang Tomas lechon sauce (optional)

Lechon Kawali Cooking Instructions

Boil water with salt garlic peppercorn and 7-up Add pork and continue boiling until tender Strain pork and keep dry Deep fry in hot cooking oil until golden brown and crispy Chop the lechon kawali and serve with lechon sauce or vinegar with soy sauce onion and garlic

Kilawing Kambing Ingredients

1 kilo goatrsquos meat with skin preferred cuts are from the thigh loin neck and shoulder 2 big onions sliced 1 root ginger cut in strips (optional) 3 siling labuyo chopped Vinegar Salt and pepper Soy sauce

Kilawing Kambing Cooking Instructions

Marinate goat meat in soy sauce grill then make small slices

Balance seasoning with vinegar salt and pepper according to taste Garnish with onion and silling labuyo Refrigerate then serve

Insarabasab Ingredients

1 kilo pork (shoulder preferred) 1 onion thinly sliced 1 ginger root chopped 1 tablespoon Philippine birds eye pepper (siling labuyo) 12 tablespoon ground pepper 2 tablespoons vinegar 1 lemon or 5 kalamansi Soy sauce Salt to taste

Insarabasab Cooking Instructions

Slice the pork 1rdquo thick for roasting Spice with salt

Roast pork over an open fire until all pink color of meat disappears When roasted slice pork again into 14 x 1 (thickness x length) long strips and then mixed with onions ginger vinegar pepper and siling labuyo Season with soy sauce and lemon or kalamansi juice according to taste Serve as food in a meal or as pulutan (something to pick up during drinking session)

Igado Ingredients

1 kilo combination of the following

Porkrsquos liver cut in slices

porkrsquos kidney cut in slices

porkrsquos heart cut in slices

1 tablespoon garlic minced 1 medium onion chopped 1 segment ginger cut in stripes 1 small can green peas (gisantes) 2 small carrots cut in slices 1 bell pepper cut in slices 1 cup vinegar Soy sauce Salt and pepper Cooking oil

Igado Cooking Instructions

In a bowl marinate liver in vinegar Set aside

Saute garlic ginger and onion in oil Add porkrsquos heart and kidney and spice with salt and pepper Saute for 15 minutes or until broth comes out from the innards (add 14 cup water if necessary to soften) Add the liver and continue sauteing for another 5 minutes Add soy sauce to season and continue cooking until sauce thickens Add the carrots fist and when tender drop the bell pepper and peas Cook until vegetables are done

Cooking Tip

You can use porks meat (pork belly preferred) tenderloin spleen or combination if porks heart and kidney are not available

Per photo and if you want it dried just transfer the Igado mixture in another pan and saute until dry But its the one with sauce that is traditional and authentic

Pork Humba Ingredients

12 kilo pork belly cut in cubes 2 cloves garlic crushed 1 small onion chopped 13 cup vinegar 14 cup soy sauce 14 cup brown sugar 3 bay leaves 1 cup rice water 14 tablespoon ground black pepper Cooking oil

Pork Humba Cooking Instructions

Marinate pork in soy sauce and pepper for 1 hour

Saute garlic and onion Add pork from the marinade and bay leaves Stir fry for few minutes until pork starts to render its oily fat Add rice water then bring to a boil until most of the liquid has evaporated Add vinegar but do not stir in order not to over sour the flavor Parboil for few minutes then add the brown sugar stirring once in a while Simmer until a saucy consistency is achieved Adjust seasoning with soy sauce according to taste Serve hot

Dinuguan (Pork Blood Stew) Ingredients

1 kilo pork meat ear intestine or combinations 3-4 cups porkrsquos or beefrsquos blood 1 small head of garlic minced 1 small onion minced 1 tomato chopped 3 long peppers (siling haba) 5 tablespoon vinegar Salt or fish sauce (patis) to taste MSG (optional)

Dinuguan (Pork Blood Stew) Cooking Instructions

Boil pork until tender and cut into desired sizes Save the broth

Sauteacute garlic and onion Add the pork and spice with salt Continue sauteing until liquid has evaporated and meat starts to render fat and edges turn to brown

Add vinegar broth and siling labuyo Simmer for 10 minutes Adjust seasoning with fish sauce according to taste Pour porkrsquos blood stirring regularly for 5 minutes Remove from fire and serve hot

Crispy Pata Ingrediets

1 kilo porkrsquos knuckle (pata) 1 onion chopped 2 bay leaves 14 cup peppercorns 2 tablespoons salt Cooking oil

Sauce Ingredients

1 tablespoon onion chopped 1 tablespoon garlic pounded 12 cup vinegar Soy sauce to taste

Crispy Pata Cooking Ingredients

Boil porkrsquos knuckle in a stock pot with enough water to cover (more water maybe added if the meat is tough) Add salt bay leaves peppercorn and onion Continue boiling until tender then drain and hang to dry Place in the refrigerator overnight Deep fry in hot cooking oil until golden brown Serve with a mixture composed of soy sauce vinegar garlic and onion

Bagnet (Chicharon Baboy) Ingredients

1 kilo pork belly cut into desired pieces 1 liter cooking oil 12 liter water Salt to taste Water

Bagnet (Chicharon Baboy) Cooking Instructions

In a stock pot bring water to a boil with added salt Drop pork and continue boiling for 20 minutes Drain and set aside

Submerged pork in hot cooking oil for few seconds strain and sprinkle with cold water Do this process 3 times until skin pops

Submerge pork until golden brown and serve hot in a platter

Cooking Tip

To avoid mess as well as burns cook in a low cooking area

Beef Caldereta Ingredients

1 12 kilo beef cut in chunks 1 potato quartered (fry in 3 minutes) 1 carrot cut in 1 inch chunks (fry in 3 minutes) 1 clove garlic pounded 1 onion chopped 1 can liver spread or ground liver 1 tomato quartered 1 can tomato sauce 15 green olives (stoned or pitted) 1 tablespoon pickles 2 tablespoons peanut butter 1 grated cheese 1 bell pepper chopped 1 tablespoon ground black pepper 2 stems kinchay (celery) chopped 12 cup soy sauce Cooking oil (Olive oil preferred if available) MSG (optional)

Beef Caldereta Cooking Instructions

In a bowl marinate beef in soy sauce and ground black pepper for 1 hour

In a saucepan sauteacute garlic and onion Add the marinated beef tomato and kitchay Continue sauteing until all liquid has evaporated and meat starts to render fat Add water enough to cover the beef Boil until beef becomes tender

Add tomato sauce and pickles Simmer for 10 minutes Add cheese peanut butter liver spread potato green olives and carrots Simmer for 5 minutes Drop the bell pepper Simmer for 1 minute before serving Serve hot

Kilawing Bituka Ingredients

Large Intestines of pork (bituka ng baboy) Garlic minced Onion sliced Ginger crushed Long green chili peppers (siling haba) Scallions chopped Banana leaf

Kilawing Bituka Cooking Instructions

Wash and mash the intestine with salt and banana leaf to get rid of the odor Wash and clean very well then boil intestine with ginger until tender Cut into desired sizes

Saute garlic and onion Add and brown the intestine Lower heat then blend with soy sauce vinegar and pepper according to taste Garnish with scallions and long green chili pepper Serve as pulutan-something to pick up when drinking a liquor

Bistek Ingredients

34 kilo tender pork or beef steaks sliced 1 tablespoon kalamansi or lemon juice 5 tablespoons soy sauce 12 teaspoon ground black pepper 1 big onion sliced in rings Salt and pepper to taste Cooking oil (Olive oil preferred)

Bistek Cooking Ingredients

Marinate porkbeef steak with kalamansi (or lemon) juice soy sauce salt and pepper for 30 minutes or more Set aside

Fry onion rings until translucent Set aside

In a skillet fry marinated porkbeef steak over high heat turning upside down several times until tender Add onion rings and just enough marinade to create oily sauce Cover and simmer until done Serve hot

Pork Binagoongan Ingredients

1 kilo pork liempo cut in serving pieces 12 cup shrimp bagoong 1 tablespoon garlic minced 1 small onion chopped 1 medium tomato sliced in 8 pcs 1 teaspoon Philippine birds eye pepper (siling labuyo) 5 tablespoon vinegar 12 tablespoon sugar 1 eggplant cut in slices

Pork Binagoongan Cooking Preparation

Boil pork until tender and cut into cubes Set aside

Sauteacute garlic onion and tomato Add pork and shrimp bagoong Stir fry for few minutes until pork starts to render fat and edges turn to brown Add vinegar and siling labuyo Simmer for 5 minutes Season with sugar and drop the eggplant Continue cooking in low fire until the eggplant is done Serve hot

Bopis Ingredients

12 kilo pork lungs 12 kilo pork heart 1 medium carrots cut into small cubes 1 medium kinchay or celery 5 Philippine birdrsquos eye (siling labuyo) 5 tablespoons soy sauce 5 tablespoons vinegar 1 tablespoon annatto (atsuete) seeds substitute 14 cup catsup Salt and pepper to taste MSG (optional)

Bopis Cooking Preparation

Boil the heart and lungs for 10 minutes Remove and chop into small sizes Set aside and discard the water

Boil again for another 10 minutes in new water Strain and set aside

Mash the annatto seeds in 14 cup water Save the annatto water and discards the seeds

Sauteacute garlic and onion Add lungs heart kinchay and soy sauce Saute for another 10 minutes Add vinegar and siling labuyo Simmer for 5 minutes Season with salt and pepper Add carrots and annato water Simmer and continue cooking until done Serve hot

Kalderetang Kambing Ingredients

1 12 kilos goat meat cut into chunks 1 potato quartered 1 carrot cut in 1 inch chunks or slices 1 clove garlic pounded 1 onion chopped 1 can liver spread or ground liver 1 tomato quartered 1 can tomato sauce 15 green olives (stoned or pitted) 1 tablespoon pickles 2 tablespoons peanut butter 1 grated cheese 1 bell pepper sliced 1 tablespoon ground black pepper 2 stems kinchay (celery) chopped 2 laurel leaves 12 cup soy sauce Cooking oil MSG (optional)

Kalderetang Kambing Cooking Instructions

Fry the potato and carrot for 3 minutes Set aside

In a bowl marinate goat meat in vinegar soy sauce and ground black pepper for 1 hour Set aside

Sauteacute garlic and onion in a saucepan Add the marinated goatrsquos meat tomato and kitchay Continue sauteing until all liquid has evaporated and meat starts to render fat Add water enough to cover the goatrsquos meat Boil until tender

Add tomato sauce and pickles Simmer for 10 minutes Add the cheese peanut butter liver spread potato olives and carrots Simmer for 5 minutes Drop the bell pepper Simmer 1 minute before serving Serve hot

Lechon Kawali Ingredients

I kilo pork belly (liempo) 2 tablespoon salt 12 tablespoon peppercorns 4 cloves garlic pounded 1 bottle 7-up (optional) Cooking oil

Sauce Ingredients

Vinegar Soy sauce Onion chopped Garlic mined Mang Tomas lechon sauce (optional)

Lechon Kawali Cooking Instructions

Boil water with salt garlic peppercorn and 7-up Add pork and continue boiling until tender Strain pork and keep dry Deep fry in hot cooking oil until golden brown and crispy Chop the lechon kawali and serve with lechon sauce or vinegar with soy sauce onion and garlic

Pata Tim Ingredients

1 kilo porkrsquos leg (pata) cut in chunks 14 cup soy sauce 2 tablespoons brown sugar 1 onion chopped 1 clove garlic minced 1 tomato chopped 2 tablespoon banana blossoms 1 tablespoon star anise 1 can tomato sauce Cooking oil Broth

Pata Tim Cooking Instructions

In a saucepan brown pork pata in oil then add the garlic onion and tomatoes Stir fry for 3 minutes then add the broth to cover soy sauce and sugar Cover and simmer until the pork is tender When little sauce is left add the tomato sauce Simmer for few minutes until sauce thickens Season with salt pepper and oyster sauce to taste Drop the banana blossoms and star anise Cook until done are done and serve

Pork Adobo Ingredients

1 kilo pork cut in cubes 1 clove garlic pounded 1 medium onion chopped 1 tablespoon sugar 4 laurel leaves 6 tablespoons soy sauce 6 tablespoons vinegar 1 tablespoon ground black pepper 1 cup rice water 1 potato quartered Hard boiled eggs MSG (optional) Cooking oil

Pork Adobo Cooking Instructions

Fry potato in 3 minutes Set aside

Brown the pork then add rice water vinegar soy sauce and the rest of the ingredients except the potato and hard boiled eggs When pork is light tender add the potato Cook until done or when little sauce is left then garnish with hard boiled eggs

Adobong Kangkong Ingredients

1 bundle of kangkong (river spinanch) cut stems 1rdquo length 14 cup vinegar 14 cup soy sauce 1 clove garlic minced

Adobong Kangkong Cooking Instructions

Saute garlic When golden brown add all other ingredients Cover and simmer until done Donrsquot overcook the kangkong Serve hot

Filipino Spaghetti Ingredients

1 kilo spaghetti noodles 34 kilo ground beef 1 carrot minced 1 small can evaporated milk 1 can liver spread 14 kilo hotdog slices 1 tablespoon garlic minced 1 onion minced 2 bottles of banana catsup 1 can tomato sauce 1 cup grated cheese 1 tablespoon sugar Salt and pepper Cooking oil

Filipino Spaghetti Cooking Instructions

Boil spaghetti noodles with salt and cooking oil for 10 minutes Drain and set aside in a platter

Sauteacute garlic and onion Add ground beef and cook until meat turns light brown Season with salt and pepper Add banana catsup and tomato sauce Simmer for 10 minutes Add hotdog carrots sugar liver spread and milk Simmer for 5 minutes This is your sauce mixture

Pour the mixture on top of the spaghetti noddles Garnish with grated cheese

Arroz Caldo Ingredients

1 kilo chicken cut in small pieces 1 cup uncooked malagkit or plain rice or combination 1 small onion chopped 1 tablespoon garlic chopped 1 root ginger sliced 6 cups water or broth Fish sauce Cooking oil Salt to taste (optional) Chicken bouillon cubes (optional) 1 tablespoon minced fried garlic (for garnishing) 1 tablespoon scallions (for garnishing)

Arroz Caldo Cooking Instructions

In a casserole sauteacute garlic onion and ginger in oil Add chicken and stir fry with fish sauce until light browned Drain any remaining oil and then add rice Add enough water and bring to boil Continue cooking stirring occasionally until chicken is tender and rice is done (add hot water if necessary) Season with fish sauce according to taste Serve hot in a bowl Garnish on top with fried minced garlic and scallions

Cooking Tip

Always dry chicken well with paper towels before placing into hot frying pan so it wont stick

You have the option of using salt or chicken bouillon cubes as seasoning instead of fish sauce

Leche Flan (egg yolk) Ingredients

10 egg yolks (pula ng itlog) well beaten 1 big can evaporated milk 1 big can condense milk 3 tablespoons brown sugar 1 tablespoon vanilla 3 moulds (lyanera) container Aluminum foil 34 cup water

Leche Flan (egg yolks) Cooking Instructions

Mix water and sugar in the moulds Parboil in very low fire until it turns brown and sticky Do not overcook the sugar

In a bowl mix the following ingredients egg yolks evaporated milk condensed milk and vanilla Pour the mixture in the moulds and cover with aluminum foil Steam for about 15 - 20 minutes Remove from the steamer Cool it down before serving

Cooking Tip

You can also bake it for 45 minutes 370F placing the lyanera in the middle of a bigger tray half filled with water -

Okoy - Deep Fried Shredded Papayas w Shrimp

Ingredients

1 medium sized Papaya shredded

14 kilo of prawns

1 onion sliced

12 cup of flour

1 egg

1 cup of water

12 tsp of salt

Cooking oil for deep frying

Cooking Procedure

Mix flour egg salt and water in a bowl then add the shredded papaya and mix it well

Get your deep frying pan and pour the cooking oil Let it heat up well Get a small saucer and place about two to three spoonful of your papaya and flour mixture Flatten the mixture with the back of a spoon to have a nice round shape of about an inch thickness Decorate the top with a prawn from the saucer slide the mixture gently on your hot oil and cook both sides until golden brown Be careful dont splatter it Now to prepare a vinegar dip - Get a cup of Vinegar (any kind but preferably sukang puti or according to your likeness) chopped some chilis ground garlic salt and pepper

Sisig BangusMilkfish

Ampalaya Leaves with Sardines

Palitaw

Ingredients and cooking procedure after the jump

Ingredients

1 kilo of Galapong malagkit (Glutinous rice dough)

1 coconut meat grated

12 kilo fo white sugar

Water for cooking

Sesame seeds toasted

Cooking procedure

Divide the galapong into several portions depending on the size of serving you desire

Roll each ortion into a ball and flatten to make a tounge like shape

Boil some water While the water is boiling dro each of the galaong portions It is cooked when the galapong surfaces

Remove each cooked portion Allow to cool

Dredge in grated coconut and srinkle with sugar mixed with toasted sesame seeds before serving

Page 4: Pinoy Recipe

Light and Fruity Caramel Flan This recipe comes from another wonderful book Pacific Crossings by Lily Gamboa OBoyle Acacia Corporation NY 1994

Ingredients

1 13 cup sugar divided 13 cup water 6 to 8 large eggs 1 cup whole milk 1 cup peach or mango puree pinch of salt 14 teaspoon lime peel grated finely seasonal fresh berries for garnish

Directions

Preheat oven to 350 F make a caramel using 1 cup sugar and 13 cup water Pour into a 5 cup gratin or souffle dish In a bowl whisk eggs milk remaining 13 cup water puree and salt Add grated lime peel stir and pour into prepared pan Place in a bain-marie Bake in oven until a toothpic inserted halfway between center and edge comes out clean about 50 minutes to 1 hour Let cool to room temperature Chill at least 1 - 2 hours Unmold onto serving platter and garnish with seasonal fresh berries as desired

Chefs note Gratin or souffle dish may be aluminum or ceramic Bain- marie is the term used for cooking through steam in a water bath The dish is placed in a larger pan half-filled with water and placed into a preheated oven or a steamer

Ginataan

Ingredients

250 g glutininous rice (sweet rice) flour 6 saba (or plantain) sliced 1 can coconut milk 250 g ripe langka (jackfruit) (canned will do) 6 pandan leaves (optional) (1 tsp vanilla will substitute) 200 g cooked sago pearls 225 g camote (sweet potato) cubed 300 g white sugar 225 gabi (taro root) cubed 1 can coconut cream other ingredients (eg root crops) may be used

Directions

Combine rice flour with 250 ml water and form into small balls Place the coconut mil in a casserole and bring to a boil then add the sago sweet potato taro and other root crops you may have Cook for 5 minutes then add the banana jackfruit and rice balls Continue to cook over moderate heat until all the rice balls float to the surface Stir in sugar and coconut crea then transfer to a serving bowl Recipe modified from Glenda Rosales-Barrettos Flavors of the Philippines

Kutsinta This is from a beautiful recipe book called The Food of the Philippines by by Reynaldo A

now available at lejandro

Made in the Philippines for $1550 plus shipping and handling Secure ordering online available

Kutsinta is a brown rice cake a favorite snack in the Philippines and is good with freshly grated coconut

Ingredients 1 cup rice flour 2 cups brown sugar 3 cups water 1 teaspoon lye water (potassium carbonate solution sold in Asian food stores) Freshly grated coconut

Directions

In a mixing bowl combine all the ingredients and mix well Pour into muffin pans until halfway full Steam in a large pan with a cover the water should be 2 inches deep Cook for 30 minutes or until a toothpick inserted comes out clean Add more water if needed until cooking is done

Remove from the muffin pans and serve with freshly grated coconut Serves 4

Puto (Rice Muffins) Ingredients 2 cups rice flour 12 teaspoon salt 3 teaspoon baking powder 2 cups coconut milk 1 cup white sugar 1 teaspoon anise seeds (optional) 1 cup grated coconut (or coconut flakes)

Directions

Sift first four ingredients together In a mixing bowl add coconut milk to sifted ingredients and blend well to make a smooth mixture Add anise seeds Mix and blend thoroughly and fill greased muffin pans 23 full Cook in a steamer for 30 minutes Test for doneness Muffins are done when toothpick or cake tester inserted in center comes out clean Serve hot topped with grated coconut or butter

Recipe from Reynaldo Alejandros excellent The Philippine Cookbook

Gulaman at Sago

(Gelatin and Tapioca Pearls)

This recipe came from The Philippine Cookbook by Virginia Roces de Guzman and Nina Daza Puyat available at Made in the Philippines

Ingredients

1 cup sugar 2 cups water 1 bar white gulaman (or 1 pack Jello) soaked in water and drained 2 cups cooked sago (tapioca pearls)

Directions

Caramelize sugar and when golden brown add water and bring to a boil Put in the softened gulaman (or Jello) and stir till completely melted Strain into a baking pan Cool and cut into cubes

For the sago make a syrup following the procedure for gulaman Continue cooking the caramelized sugar and water until syrupy Pour boiling water over the sago drain and combine with the syrup Serve with cubed gulaman with crushed ice

Champorado

(Chocolate Rice Pudding)

From the cookbook called Favorite Filipino Dishes by JF Silverio

Ingredients

1 cup glutinous (sweetsticky) rice 2 12 cups water 12 cup (more or less to taste) unsweetened cocoa 12 cup (more or less to taste) sugar 18 tsp vanilla extract

some sweetened condensed milk

Directions

Cook rice in a medium-sized saucepan with 2 12 cups water Stir constantly When rice is ready (rice should be somewhat transparent) add cocoa sugar and vanilla Serve in bowls with swirls of sweet condensed milk on top Serves 4 people

Turon

Ingredients

ripe bananas peeled and cut into half lengthwise brown sugar 3 cups cooking oil lumpia wrappers 12 cup langka preserves (optional)

Directions

Roll banana in sugar Wrap banana (and langka if you have) in lumpia wrapper just like you would a lumpia Fry in hot oil until golden and crispy Recipe from Manong Ken

Ube Halaya

Ingredients

2 lb ube (purple yam) (you can also buy powdered ube from Asian stores) 250 g sugar 1 cup sugar (or as desired)

1 can condensed milk 2 cups coconut milk butter

Directions

Boil yam until tender and cut into cubes then grind in a food processor with sugar and coconut milk (if you have the powdered variety mix ingredients) Transfer to a sauce pan add the condensed milk (if starting from fresh) and cook over a low fire stirring continuously Continue stirring until the mixture turns into a thick paste and separates from the pan Transfer to a shallow platter or pan and allow to cool Serve

Palitaw

Ingredients

Sweet rice flour - about a cup 34 cup water coconut flakes Lots of white sugar Toasted linga (sesame seeds)

Directions

Mix rice flour with water to make dough Make little balls then flatten Boil water in a saucepan Drop flattened dough balls into boiling water The cakes are cooked when they float Remove from water let cool a little bit roll in combined sugar and toasted sesame seeds and coconut flakes

Peanut Squares

Ingredients

1 cup of shelled roasted peanuts 12 cup of sugar 34 cup of milk 14 cup of sugar for the pastry board Equipment needed You will need meat grinder a saucepan a spatula a rolling pin a knife and a cooking spoon Directions

Put the peanuts through a meat grinder with a medium blade Then place them in a saucepan with the 12 cup of sugar and the milk Mix well Place the peanut mixture over medium flame and cook stir constantly until the mixture boils and the sugar dissolves Lower the flame and cook stir often until the mixture thickens As the mixture gets very thick stir continually to prevent sticking This will take around 15 minutes When the mixture is so thick that you can see the bottom of the pan when you stir remove from stove Sprinkle the 14 cup of sugar on the pastry board Turn the peanut mixture out onto the sugar and flatten it out with a spatula Allow it to cool so you can handle it Next roll it out with a rolling pin until the mixture is about 14 inch thick With a knife cut the mixture into small squares or with a cookie cutter Remove the cookies from the pastry board with a spatula This recipe makes 3 12 to 4 dozen

Pich Pichi

Ingredients

2 cups grated cassava (see note) 2 cups sugar 2 cups pandan water (see note) Grated coconut for garnish

Directions

Combine all ingredients except the coconut Pour into 2 9-inch round pans Steam for 45 minutes or until set Cool Form into balls then roll in grated coconut

Note Cassava is a root vegetable also called manioc and yuca available in Asian and Latin markets It is the base ingredient in tapioca Pandan is related to lauhala classified as a pandanus plant and is widely available in Asian markets It is sometimes called fragrant screwpine The leaves are used throughout Asia as a flavoring To make pandan water boil the leaves from 4 pandan stalks in 2 cups of water until fragrant Cool FromThe Filipino Cookbook The Maya Kitchen (Anvil Publishing Inc Philippines 1994)

Cassava Cake This is a classic Filipino dessert enjoyed year round Most of the ingredients can be found in an oriental store near you I have found the most difficult ingredient to find is usually the coconut cream If you cant find it dont worry Simply use another can of coconut milk in its place Also it is easier to just buy the cassava already grated It should be in the freezer section You could cut the recipe in half but then you are left with 12 a can of everything Or try making one thick cake Youll have to cook much longer though Careful Im not sure if it will all fit in one pan I hope you enjoy it

Ingredients

Cake 2 Lbs Grated Cassava 1 14 oz Can Sweetened Condensed Milk (Reserve 13 cup for Topping) 1 12 oz Can Evaporated Milk 1 14 oz Can Coconut Milk (Reserve 13 cup for Topping) 1 13 oz Can Coconut Cream (Reserve 13 cup for Topping) 23 Cup Sugar 3 Eggs plus 3 Egg Whites 1 Cup Grated Coconut Topping 3 Egg Yokes 13 Cup Reserved Sweetened Condensed Milk 13 Cup Reserved Coconut Milk 13 Cup Reserved Coconut Cream Directions Preheat oven to 325deg f In large mixing bowl combine cake ingredients Mix well Pour equally into two large greased rectangular pans Bake until top is no longer liquid (approximately 30 minutes) Mix topping ingredients well and spread evenly on the two cakes Bake an additional 20 to 30 minutes Cool cakes completely Slice each cake into 24 equal squares

Courtesy of Jeff Palazzo

Rum flan cake Yield 8 Servings Ingredients 1 c Sugar 3 Egg yolks 2 Eggs 13 oz Evaporated milk 1 ts Grated orange peel 2 tb Rum 34 c Sifted cake flour 12 c Sugar 1 ts Baking powder 14 ts Salt 2 Egg yolks 3 tb Oil 1 tb Rum 3 tb Orange juice 3 Egg whites 14 ts Cream of tartar Whipped cream Directions Caramelize 12 cup sugar in 9-inch (about 3 12- to 4-inches deep) heart-shaped or round pan Beat together 3 egg yolks eggs 12 cup sugar evaporated milk orange peel and 2 tablespoons rum Set aside To make cake batter sift flour with 14 cup sugar baking powder and salt Place in small bowl and make well in center Place 2 yolks oil 1 tablespoon rum and orange juice in well Stir until blended starting from center Beat egg whites with cream of tartar until foamy Gradually add remaining 14 cup sugar beating until stiff but not dry Gently fold batter into whites

Pour custard mixture into caramel-lined pan Gently spoon cake batter over flan mixture Place pan in larger pan and pour hot (not boiling) water into larger pan until it reaches half depth of cake pan Bake at 325F 50 to 60 minutes or until cake is done Cool on rack or chill until ready to serve Invert onto serving platter and pipe whipped cream rosettes around edges of flan

Coconut Rice (Mochi - Bibinka)

Ingredients

2 12 lb (5 12 cups) mochi rice

1 can (12 oz) frozen coconut milk thawed

1 package (1 lb) dark brown sugar (2 13 cups packed)

Directions

Rinse rice and cook in rice cooker In saucepan combine coconut milk and 1 14 cups of the brown sugar Cook over medium heat stirring constantly until thickened (Approx 20 min) Preheat oven to 350 degrees F

Put cooked rice into a large bowl Reserving 12 cup of coconut mixture stir remainder and remaining brown sugar evenly into hot rice Put into prepared pan Top with reserved 12 cup of coconut milk mixture Bake for 20 minutes then broil for 5 minutes to set topping Cut into small pieces Makes 45 servings

Avocado Milkshakes This sounds really weird I know but its actually quite good Youll see avocado icecream in Asian supermarkets that carry foods and ingredients from the Philippines and this is close to that Give it a try you might be surprised Thanks to Nathan Chua for the recipe

1 avocado

13 quart whole milk

3 tablespoons sugar

2 scoops vanilla ice cream

Directions

Blend Drink

Pianono Dessert Pianono Dessert recipe (Filipino jelly roll)a nice filipino dessert recipe to try

Ingredients

14 cup butter

13 cup ground unsalted almonds

1 cup coconut flakes

12-ounce can condensed milk

1 cup sifted flour

13 cup cocoa

14 teaspoon salt

1 teaspoon baking soda

1 cup sugar 3 eggs separated

13 cup cold water

1 teaspoon vanilla confectionerrsquos sugar

Instructions 1 Line a 10-by-15-inch jelly-roll pan with foil Preheat oven to 375F 2 Melt butter and pour into foiled pan Mix nuts and coconut flakes and sprinkle evenly in pan Drizzle with condensed milk 3 Sift together flour cocoa salt baking soda and sugar 4 Beat egg yolks in bowl until fluffy 5 Blend sifted dry ingredients water and vanilla and beat for another minute 6 Beat egg whites separately until stiff and fold into mixture 7 Pour into pan and bake for 20 minutes or until cake is done Sprinkle with confectionerrsquos sugar Transfer to a cookie sheet roll in jelly-roll fashion and wrap with a towel to set until cool 8 Transfer to a serving platter and sprinkle with more confectionerrsquos sugar 9 The Filipino dessert recipe is ready to serveenjoy

Cascaron - bitsu-bitsu Yield 1 Recipe

Ingredients

1 pk Mochi flour 1 Coconut grated place -coconut in a large bowl 1 12 c Hot water pour into bowl -of coconut 13 Box of dark brown sugar 14 c Cold water

Directions

Squeeze grated coconut in water than strain coconut water in clean dish towel over another bowl Squeeze until all liquid has been extracted (Instead of fresh coconut you may use 12 can of grated coconut and 1 12 cups of water) Place canned coconut in flour and add water until dough is soft but not too sticky Do the same with fresh coconut Shape dough in balls of 1 inch diameter and fry in deep fat until golden brown Drain dough balls on paper towel Then put them in a large mixing bowl When all have been fried boil water and brown sugar in a small sauce pan until it reaches the soft boil stage This is done by placing a drop of syrup in a bowl of cold water If it retains it shape and is soft it is ready Pour over dough balls Mix well so that all are coated with syrup Remove from bowl and place them in a platter to cool Excellent with coffee or TEA

Bibingkang Galapong

Ingredients

4 eggs well beaten 2 cups coconut milk 1 cup sugar 14 cup melted margarine 2 cups rice flour 2 tablespoons baking powder 12 teaspoon salt 14 cup coco cream 14 cup sugar for topping

Directions

Add sugar to beaten eggs Combine salt and flour add to egg mixture Add melted margarine coconut milk and baking powder Pour into banana leaf-lined mold Bake in 375 degrees Fahrenheit oven When half-done take it out from the oven and brush top with coconut cream and sugar and bake until golden crust is formed Yield 3 large bibingkas

Buko Pie

Ingredients

CRUST

2 cup all purpose flour

1 teaspoon salt

12 cup corn oil

1 tablespoon water FILLING

3 1 3 cup buko young coconut

12 cup white sugar

12 cup evaporated milk

14 cup cornstarch

14 cup cheese grated

Directions

To prepare the crust combine flour and salt Blend in oil thoroughly using a fork Sprinkle with water Continue cutting with a fork until flour mixture forms tiny lumps Form flour mixture into a ball Divide dough into 2 equal portions Roll out to make 2 crusts Cover bottom of pie pan with one crust Cut excess Prick pastry all over with fork Bake in preheated oven at 450degF for 12-15 minutes or until golden brown FILLING Combine all ingredients except cheese and cook over low heat Continue stirring until thick Pour mixture into pastry-lined pie pan Top filling with the second crust Seal ends all around with a fork Bake at 400 degF until crust turns golden brown Sprinkle grated cheese on top Bake for additional 5 minutes Serves 8

Sapin Sapin

Sapin-Sapin Recipe made from rice flour or rice that has been soaked overnight then crushed into a paste sometimes yams or yam flour coconut milk and sugar Each layer is tinted (the bottom one a deep ube-like purple the middle a golden yolk yellowthe top one white) and steamed before the next layer is added This famous Sapin-Sapin originated from the northern part of the Philippines the province of Abra A treat as sumptuous as sapin-sapin is no longer surprising when ways of cooking it is already spread down to other provinces and thus now being enjoyed by many Fast foods cake and pastry shops are making and selling their versions of sapin-sapin Estimated cooking time 1 hour and 30 minutes

Sapin Sapin Ingredients

1 12 cups malagkit dough (galapong)

12 cup rice galapong

2 12 cups white sugar

3 cups cooked ubi (mashed)

grated coconut

4 cups thick coconut cream (from 2-3 coconuts)

2 cans (big) condensed milk

food coloring violet amp egg-yellow

Sapin Sapin Cooking Instructions

Blend all ingredients except mashed ubi and food coloring Divide Into 3 Parts To one part ndash add mashed ubi To heighten the color of the ubi add a dash of violet food coloring Mix well To 2nd part ndash add egg-yellow coloring Mix well To 3rd part ndash just plain white nothing to add

Grease a round baking pan Line with banana leaves and grease the leaves Then pour in ubi mixture Spread evenly Steam for 30 minutes or more until firm Note cover the baking pan with cheese cloth before steaming Pour 2nd layer on top of the cooked ubi Cover again and steam for 30 minutes Lastly pour in 3rd layer or the plain mixture Again steam for 30 minutes or until firm Meanwhile fry the grated coconut until brown and put on top of the sapin-sapin Cool before slicing Tags delicacy rice sweets

Suman sa Ibus

Our Filipino rice-farming forefathers believed that there is nothing better to fill the stomach than rice grown and tended by onersquos own perseverance Whether it is simple boiled rice rice gruel or rice cake it is prepared carefully in appreciation of the farmers hard work In the province it is still a sight to see women gathered around a tub of soaked rice telling stories as they wrapped suman And if the variety of ways a suman is wrapped is any indication it is of the artistry skill and ingenuity of these women

Suman sa Ibus Ingredients

3 cups malagkit rice 2 teaspoons salt 2 cups thick coconut milk

Suman sa Ibus Cooking Instructions Soak malagkit in water for an hour or ntil grains are swollen Drain Add salt nd coconut milk Mix well Prepare ibus then fill with rice mixture Seal tubes and tie with strips of the ibus Arrange the suman in a big saucepan and cover with water Cover the pot and boil for 2 hours or until cooked Serve with sugar or ripe mango

How to wrap a Suman Ibu

Fold the end of the buri leaf by 1 inches

Fold the bottom edge into a triangle

Start rolling up the buri leaf in an overlapping manner

Roll up the buri to make a tube

Attach a small piece of wooden pick to secure the tube

Fill the tube with malagkit

Seal the ibus tube

Tie with strips of buri

Adobong Baboy Ingredients

1 kilo pork cut in cubes 1 clove garlic pounded 1 medium onion chopped 1 tablespoon sugar 4 laurel leaves 6 tablespoons soy sauce 6 tablespoons vinegar 1 tablespoon ground or whole black pepper 1 cup rice water MSG (optional) Sugar (optional) Cooking oil

Adobong Baboy Cooking Instructions

Marinate pork in soy sauce garlic and pepper for 1 hour

Sauteacute onion then drop the marinated pork and laurel leaves Continue sauteing until liquid has evaporated and meat starts to render fat Pour the marinade including the bits of garlic and a cup of rice water Add the potato and continue boiling in medium fire until pork becomes tender Pour vinegar and simmer until little sauce is left Season with sugar if desired according to taste Serve hot

Filipino Callos (Beef tripe) Ingredients

1 kilo beefs tripe (tuwalya ng baka) sliced in serving pieces 1 tablespoon garlic minced 1 small onion chopped 1 can pork and beans 5 tablespoons soy sauce 14 tablespoon ground black pepper 14 tablespoon sugar 1 root ginger crushed 1 tablespoon salt MSG (optional)

Filipino Callos (Beef tripe) Cooking Instuctions

In a stock pot with enough water add the beef stripe ginger and salt Bring to a boil for 20 minutes to remove the obscenity

Remove from fire replace water and boil again until beefs tripe becomes tender Slice the beefs tripe lengthwise and set aside

Sauteacute garlic and onion Add the beefs tripe soy sauce pepper Stir fry for 10 minutes Add the pork and beans and sugar Continue cooking for another 5 minutes or until done Serve hot

Warek Warek Ingredients

Pigrsquos meat and entrails (tongue liver intestine) White onion thinly sliced Salt and pepper Calamansi or lemon juice Pigs brain Mayonnaise (optional)

Warek Warek Instructions

Parboil intestines with sliced lemon or calamansi to remove the odor Parboil tongue until half cooked Wash and clean well the liver

Grill intestine tongue and liver until brown Slice into 1rdquo long and 14rdquo thick (or your desired sizes) then place in a large bowl Mix the slices of onion and boiled brain Balance seasoning with calamansi juice salt and pepper according to taste

Cooking Tip

If porks brain is not enough or not available you may use mayonnaise as a substitute

You can also wrap the brain in an aluminum foil and grill Blend in the dinakdakan and viola Ready to eat

Pork Sisig Ingredients

1 kilo pork head (face ear cheek tongue) 14 cup liver broiled and cut in cubes 1 tablespoon garlic minced 1 small onion chopped 2 bay leaves 12 cup vinegar 1 tablespoon red bell pepper chopped 12 teaspoon ground black pepper 1 cup pork or beef stock 2 kalamansi sliced 3 siling labuyo chopped Salt or fish sauce to taste

Pork Sisig Cooking Instructions

Grill porkrsquos head to remove any remaining hair Boil until tender debone and then cut in small cubes

Sauteacute garlic onion red bell pepper Add liver and pork Season with salt vinegar and pepper Add stock and bay leaves Bring to a boil then simmer until little sauce is left Adjust seasoning according to taste

Garnish with kalamansi and siling labuyo on a sizzling plate Squeeze the kalamansi and stir the chopped siling labuyo over the plate if desired

Pork Sinigang Ingredients

10 tamarind seeds or 1 package sinigang mix 1 kilo pork cut in 1 12 inches chunks (liempo kasim or ribs) 1 onion sliced 4 tomatoes sliced 1 radish (labanos) sliced 5 string beans(sitaw) cut in 2rdquo length 12 cup kangkong leaves (river spinach) 4 pieces gabi (taro) peeled and cut in halve 2 whole siling haba (long green pepper) Soy sauce Kalamansi

Pork Sinigang Cooking Instructions

Boil the tamarind seeds mash and drain the juice Set aside

In a saucepan or stock pot boil pork until tender Add onion tomato and tamarind juice Add gabi until tender and thickens the soup Simmer then add radish and string beans When tender add kangkongleaves Season with fish sauce according to taste Serve hot with soy sauce and sliced kalamansi

Sinanglaw Sinanglao Ingredients

1 12 kilo of beef innards of your preference

large intestine

heart

lungs

tenderloin

2 clove garlic pounded 3 onions sliced 1 package sinigang mix (or kamyas or tamarind seeds) 1 root ginger crushed Banana leaves (optional) Salt and pepper to taste

Sinanglaw Sinanglao Cooking Instructions

Wash and mash the raw innards with salt and banana leaves When cleaned parboil in a large kettle with ginger to remove the odor and obstinacy Strain and cut 1 ndash 2 inches lengths or your desired sizes

In a stock pot drop the onions Put the innards on top of the onions then on top of the innards the garlic Cover and simmer gently until most of the onions extract its juice Season with salt then cook for 15 minutes or until seasoning is absord Add enough water to cover about 3 inches above the meat Bring to a boil and add sinigang mix according to preferred sour taste Continue boiling in medium low fire until meat becomes tender Add chili peppers and season with fish sauce to taste Add little bile if desired and serve

Menudo Ingredients

1 kilo pork cut into desired pieces 14 kilo hotdog cut into desired pieces 14 kilo liver cut into desired pieces 1 potato diced (fry in 3 minutes) 1 carrot diced (fry in 3 minutes) 1 onion minced 1 tablespoon garlic minced 12 cup soy sauce 12 cup raisins 1 can tomato sauce 2 stems kinchay (celery) chopped 1 teaspoon ground black pepper Cooking Oil Sugar

Menudo Cooking Instructions

Marinate pork in soy sauce and ground black pepper for 1 hour or more Boil liver for 5 minutes Drain and set aside

Sauteacute garlic and onion Add marinated pork and kitchay Continue sauteing until all liquid has evaporated and meat starts to render fat

Add tomato sauce and simmer for 15 minutes Add liver hotdog potato and carrot Continue cooking in medium fire for 5 minutes or until done

Season with little sugar (if desired) according to taste Serve hot

Pork Embotido Ingredients

1 kilo ground pork 1 carrot minced 1 can reno liver spread 12 cup pickles minced 12 cup raisins 2 beaten eggs 1 tablespoon salt 2 small onions minced 12 cup tomato sauce 12 cup grated cheese 1 hotdog minced 2 broiled eggs sliced Kinchay o celery minced 2 slices bread minced 14 tablespoon ground black pepper MSG (optional)

Embotido Cooking Instructions

In a bowl combine all ingredients (except the hard boiled eggs) and mix well until blended

Place a mound (1 cup per roll) of meat mixture on a sheet of oily greased aluminum foil (place the slices of egg at the center of each mixture) and form an 8 long by 2 diameter roll

Steam for 30-40 minutes Remove from steamer and let cool

You may either fry or eat it as is Serve with catsup

Kare Kare Ingredients

1 kilo oxtail cut in chunks 12 kilo beef tripe slice in 2rdquox3rdquo lengths 2 cloves garlic crushed 1 big onion sliced 12 cup peanuts grounded 12 cup toasted rice grounded 14 cup annatto seeds 1 heart of banana (puso ng saging) cut in lengths 10 string beans cut into 2rdquo lengths 1 eggplant sliced Salt and pepper to taste Bagoong alamang Cooking oil

Kare Kare Cooking Instructions

Place annatto seeds in 12 cup water for 30 minutes Mash seeds and set aside the annatto water Discard the seeds

Boil beefrsquos oxtail and tripe in separate saucepan until tender Drain both oxtail and tripe Save the broth of the oxtail only

Sauteacute garlic and onion in a large saucepan Add annatto water oxtail and tripe Simmer and then add the grounded peanut and toasted ground rice Stir and continue to simmer for few minutes Add broth just enough to make a thick sauce Parboil then add vegetables (do not overcook) Season with salt and pepper according to taste Serve hot with bagoong alamang

Papaitan Ingredients

12 kilo following beef innards cut in 1 cube

tripe liver kidney heart pancreas intestines

1 cup beef tenderloin cut in 12 cubes 14 cup bile 1 onion minced 1 clove garlic minced 1 head ginger minced 14 cup onion leaves 5 Philippine birds eye peppers (siling labuyo) Salt and pepper Fish sauce

Ingredients for cleaning and boiling the innards

1 lemon sliced(optional) 8 kalamansi sliced (optional) Banana leaves (optional) 1 ginger root crushed

Papaitan Cooking Instructions

Wash and mash the raw innards with salt and banana leaves to get rid of the odor When cleaned boil in a large kettle with ginger and lemon or kalamasi until tender Cut into 12 inch cubeslengths Set aside

Suate ginger garlic and onion When onion appears translucent drop the beef innards Spice with salt and pepper and continue sauteacuteing until enough broth comes out from the innards Pour enough water to cover the mixture Bring to a boil for a while and then drop the beef tenderloin Simmer until tenderloin is cooked then drop the siling labuyo

Add bile little by little (be careful not to over bitter taste) and adjust seasoning with fish sauce according to taste Serve hot in a bowl and garnish with chopped onion leaves

Cooking Tip

To make it healthy and if you have the time cook the papaitan long before you intend to serve Let it cool then refrigerate All the fat will solidify and you can easily scrape it from the surface The taste will not change it will even improve as the meat and all the condiments will have blended so well in the broth already

Calamansi juice will further enhance the taste And if you want a stronger pepper aroma but not the spice put some chopped siling haba

Pata Tim Ingredients

1 kilo porkrsquos leg (pata) 14 cup soy sauce 34 cup pineapple juice 34 cup oyster sauce 2 cloves garlic rushed 1 tablespoon rice wine 1 tablespoon pepper corns 1 red onion chopped 3 bay leaves Lettuce (fried in 2 minutes)

Pata Tim Cooking Instructions

In a stock pot with enough water simmer the pork pata with all the ingredients until fork tender Add hot water if necessary to replace the evaporated liquid Drain and cut the meat from one side and separate the bones Save 1 cup of broth

Place lettuce in a platter Put the pata over the lettuce Set aside

Pata Tim Sauce Ingredients

1 cup broth of pata 5 tablespoons cornstarch Salt to taste

Pata Tim Sauce Cooking Instructions

In a skillet combine broth cornstarch and salt to taste Bring to boil until sauce becomes thick

Pour the sauce on top of the pata Serve hot

Cooking Tip

Boiling the porks leg slowly and gently over low heat brings out the flavor of the meat and keeps the meat very tender

Nilagang Baka Ingredients

1 kilo beef cut in chunks 1 small head cabbage (repolyo) quartered 14 kilo Chinese cabbage (pechay) 2 potatoes quartered 1 onion sliced 1 tablespoon peppercorns Fish sauce 2 beef boullion 1 lemon or 5 kalamansis Soy sauce

Nilagang Baka Cooking Instructions

Fry the potatoes in 3 minutes Set aside

In a stock pot simmer the beef with onion and peppercorn for at least one hour Remove the scum that rises above the soup More water maybe added if the beef if tough When beef is very tender add potatoes and carrots Let stand for 5 minutes Add repolyo cabbage and Chinese cabbage Season with fish sauce according to taste

Remove from fire and serve hot with a mixture consisting of soy sauce and lemon or kalamansi juice

Cooking Tip

Boiling the beef chunks slowly and gently over low heat brings out the flavor of the meat and keeps the meat very tender

But but butif you dont have much time and you want to expedite the cooking process use pressure cooker to soften the meat of the beef shank When tender add the necessary ingredients

Sweet and Sour Meatballs Ingredients

Meatballs Ingredients

1 kilo ground pork or beef 1 onion minced 1 clove garlic minced 3 well beaten eggs 12 cup flour Ground pepper Soy sauce Salt

Sauce Mixture Ingredients

1 can pineapple (set aside juice) sliced 1 carrot sliced 1 bell pepper sliced lengthwise 4 tablespoons garlic minced 1 onion chopped 12 tablespoon salt 1 tablespoon sugar 3 tablespoons soy sauce 12 cup water 2 tablespoons flour Ground black pepper Cooking oil

Sweet and Sour Meatballs Cooking Instructions

In a bowl mix all the meat balls ingredients together Season with salt soy sauce and pepper according to taste Form a ball 1rdquo diameter out of the mixture Deep fry the raw meat balls until golden brown Strain drain in a plate with paper towel and set aside in a platter

In a skillet sauteacute garlic and onion Add the pineapple and carrot Simmer for 10 minutes Add the pineapple juice sugar soy sauce water flour salt and water Simmer until a saucy consistency is achieved Add bell pepper Simmer for 1 minute

Pour the hot sauce (mixture) on top of the meat balls Serve hot with rice

Lechon Liempo Ingredients

Pork meat (liempo) 12 -16 inches long Garlic pounded Salt and pepper to taste Rosemary leaves Sliced tomatoes for garnishing

Lechon Liempo Cooking Instructions

Wash and dry meat with paper towel Rub inner layer of meat with a mixture of salt pepper garlic and rosemary leaves Roll meat and then tie both ends forming a circular tube form Place in a roasting pan

Preheat oven to 400F Bake in oven for about 15 minutes and then decrease heat to 350F Bake for about one and a half hours to 2 hours or until meat turns golden brown and crispy Remove pan from oven then put meat on a rack Slice in rings and place in a platter Garnish with sliced tomatoes then serve

Lechon Kawali Ingredients

I kilo pork belly (liempo) 2 tablespoon salt 12 tablespoon peppercorns 4 cloves garlic pounded 1 bottle 7-up (optional) Cooking oil

Sauce Ingredients

Vinegar Soy sauce Onion chopped Garlic mined Mang Tomas lechon sauce (optional)

Lechon Kawali Cooking Instructions

Boil water with salt garlic peppercorn and 7-up Add pork and continue boiling until tender Strain pork and keep dry Deep fry in hot cooking oil until golden brown and crispy Chop the lechon kawali and serve with lechon sauce or vinegar with soy sauce onion and garlic

Kilawing Kambing Ingredients

1 kilo goatrsquos meat with skin preferred cuts are from the thigh loin neck and shoulder 2 big onions sliced 1 root ginger cut in strips (optional) 3 siling labuyo chopped Vinegar Salt and pepper Soy sauce

Kilawing Kambing Cooking Instructions

Marinate goat meat in soy sauce grill then make small slices

Balance seasoning with vinegar salt and pepper according to taste Garnish with onion and silling labuyo Refrigerate then serve

Insarabasab Ingredients

1 kilo pork (shoulder preferred) 1 onion thinly sliced 1 ginger root chopped 1 tablespoon Philippine birds eye pepper (siling labuyo) 12 tablespoon ground pepper 2 tablespoons vinegar 1 lemon or 5 kalamansi Soy sauce Salt to taste

Insarabasab Cooking Instructions

Slice the pork 1rdquo thick for roasting Spice with salt

Roast pork over an open fire until all pink color of meat disappears When roasted slice pork again into 14 x 1 (thickness x length) long strips and then mixed with onions ginger vinegar pepper and siling labuyo Season with soy sauce and lemon or kalamansi juice according to taste Serve as food in a meal or as pulutan (something to pick up during drinking session)

Igado Ingredients

1 kilo combination of the following

Porkrsquos liver cut in slices

porkrsquos kidney cut in slices

porkrsquos heart cut in slices

1 tablespoon garlic minced 1 medium onion chopped 1 segment ginger cut in stripes 1 small can green peas (gisantes) 2 small carrots cut in slices 1 bell pepper cut in slices 1 cup vinegar Soy sauce Salt and pepper Cooking oil

Igado Cooking Instructions

In a bowl marinate liver in vinegar Set aside

Saute garlic ginger and onion in oil Add porkrsquos heart and kidney and spice with salt and pepper Saute for 15 minutes or until broth comes out from the innards (add 14 cup water if necessary to soften) Add the liver and continue sauteing for another 5 minutes Add soy sauce to season and continue cooking until sauce thickens Add the carrots fist and when tender drop the bell pepper and peas Cook until vegetables are done

Cooking Tip

You can use porks meat (pork belly preferred) tenderloin spleen or combination if porks heart and kidney are not available

Per photo and if you want it dried just transfer the Igado mixture in another pan and saute until dry But its the one with sauce that is traditional and authentic

Pork Humba Ingredients

12 kilo pork belly cut in cubes 2 cloves garlic crushed 1 small onion chopped 13 cup vinegar 14 cup soy sauce 14 cup brown sugar 3 bay leaves 1 cup rice water 14 tablespoon ground black pepper Cooking oil

Pork Humba Cooking Instructions

Marinate pork in soy sauce and pepper for 1 hour

Saute garlic and onion Add pork from the marinade and bay leaves Stir fry for few minutes until pork starts to render its oily fat Add rice water then bring to a boil until most of the liquid has evaporated Add vinegar but do not stir in order not to over sour the flavor Parboil for few minutes then add the brown sugar stirring once in a while Simmer until a saucy consistency is achieved Adjust seasoning with soy sauce according to taste Serve hot

Dinuguan (Pork Blood Stew) Ingredients

1 kilo pork meat ear intestine or combinations 3-4 cups porkrsquos or beefrsquos blood 1 small head of garlic minced 1 small onion minced 1 tomato chopped 3 long peppers (siling haba) 5 tablespoon vinegar Salt or fish sauce (patis) to taste MSG (optional)

Dinuguan (Pork Blood Stew) Cooking Instructions

Boil pork until tender and cut into desired sizes Save the broth

Sauteacute garlic and onion Add the pork and spice with salt Continue sauteing until liquid has evaporated and meat starts to render fat and edges turn to brown

Add vinegar broth and siling labuyo Simmer for 10 minutes Adjust seasoning with fish sauce according to taste Pour porkrsquos blood stirring regularly for 5 minutes Remove from fire and serve hot

Crispy Pata Ingrediets

1 kilo porkrsquos knuckle (pata) 1 onion chopped 2 bay leaves 14 cup peppercorns 2 tablespoons salt Cooking oil

Sauce Ingredients

1 tablespoon onion chopped 1 tablespoon garlic pounded 12 cup vinegar Soy sauce to taste

Crispy Pata Cooking Ingredients

Boil porkrsquos knuckle in a stock pot with enough water to cover (more water maybe added if the meat is tough) Add salt bay leaves peppercorn and onion Continue boiling until tender then drain and hang to dry Place in the refrigerator overnight Deep fry in hot cooking oil until golden brown Serve with a mixture composed of soy sauce vinegar garlic and onion

Bagnet (Chicharon Baboy) Ingredients

1 kilo pork belly cut into desired pieces 1 liter cooking oil 12 liter water Salt to taste Water

Bagnet (Chicharon Baboy) Cooking Instructions

In a stock pot bring water to a boil with added salt Drop pork and continue boiling for 20 minutes Drain and set aside

Submerged pork in hot cooking oil for few seconds strain and sprinkle with cold water Do this process 3 times until skin pops

Submerge pork until golden brown and serve hot in a platter

Cooking Tip

To avoid mess as well as burns cook in a low cooking area

Beef Caldereta Ingredients

1 12 kilo beef cut in chunks 1 potato quartered (fry in 3 minutes) 1 carrot cut in 1 inch chunks (fry in 3 minutes) 1 clove garlic pounded 1 onion chopped 1 can liver spread or ground liver 1 tomato quartered 1 can tomato sauce 15 green olives (stoned or pitted) 1 tablespoon pickles 2 tablespoons peanut butter 1 grated cheese 1 bell pepper chopped 1 tablespoon ground black pepper 2 stems kinchay (celery) chopped 12 cup soy sauce Cooking oil (Olive oil preferred if available) MSG (optional)

Beef Caldereta Cooking Instructions

In a bowl marinate beef in soy sauce and ground black pepper for 1 hour

In a saucepan sauteacute garlic and onion Add the marinated beef tomato and kitchay Continue sauteing until all liquid has evaporated and meat starts to render fat Add water enough to cover the beef Boil until beef becomes tender

Add tomato sauce and pickles Simmer for 10 minutes Add cheese peanut butter liver spread potato green olives and carrots Simmer for 5 minutes Drop the bell pepper Simmer for 1 minute before serving Serve hot

Kilawing Bituka Ingredients

Large Intestines of pork (bituka ng baboy) Garlic minced Onion sliced Ginger crushed Long green chili peppers (siling haba) Scallions chopped Banana leaf

Kilawing Bituka Cooking Instructions

Wash and mash the intestine with salt and banana leaf to get rid of the odor Wash and clean very well then boil intestine with ginger until tender Cut into desired sizes

Saute garlic and onion Add and brown the intestine Lower heat then blend with soy sauce vinegar and pepper according to taste Garnish with scallions and long green chili pepper Serve as pulutan-something to pick up when drinking a liquor

Bistek Ingredients

34 kilo tender pork or beef steaks sliced 1 tablespoon kalamansi or lemon juice 5 tablespoons soy sauce 12 teaspoon ground black pepper 1 big onion sliced in rings Salt and pepper to taste Cooking oil (Olive oil preferred)

Bistek Cooking Ingredients

Marinate porkbeef steak with kalamansi (or lemon) juice soy sauce salt and pepper for 30 minutes or more Set aside

Fry onion rings until translucent Set aside

In a skillet fry marinated porkbeef steak over high heat turning upside down several times until tender Add onion rings and just enough marinade to create oily sauce Cover and simmer until done Serve hot

Pork Binagoongan Ingredients

1 kilo pork liempo cut in serving pieces 12 cup shrimp bagoong 1 tablespoon garlic minced 1 small onion chopped 1 medium tomato sliced in 8 pcs 1 teaspoon Philippine birds eye pepper (siling labuyo) 5 tablespoon vinegar 12 tablespoon sugar 1 eggplant cut in slices

Pork Binagoongan Cooking Preparation

Boil pork until tender and cut into cubes Set aside

Sauteacute garlic onion and tomato Add pork and shrimp bagoong Stir fry for few minutes until pork starts to render fat and edges turn to brown Add vinegar and siling labuyo Simmer for 5 minutes Season with sugar and drop the eggplant Continue cooking in low fire until the eggplant is done Serve hot

Bopis Ingredients

12 kilo pork lungs 12 kilo pork heart 1 medium carrots cut into small cubes 1 medium kinchay or celery 5 Philippine birdrsquos eye (siling labuyo) 5 tablespoons soy sauce 5 tablespoons vinegar 1 tablespoon annatto (atsuete) seeds substitute 14 cup catsup Salt and pepper to taste MSG (optional)

Bopis Cooking Preparation

Boil the heart and lungs for 10 minutes Remove and chop into small sizes Set aside and discard the water

Boil again for another 10 minutes in new water Strain and set aside

Mash the annatto seeds in 14 cup water Save the annatto water and discards the seeds

Sauteacute garlic and onion Add lungs heart kinchay and soy sauce Saute for another 10 minutes Add vinegar and siling labuyo Simmer for 5 minutes Season with salt and pepper Add carrots and annato water Simmer and continue cooking until done Serve hot

Kalderetang Kambing Ingredients

1 12 kilos goat meat cut into chunks 1 potato quartered 1 carrot cut in 1 inch chunks or slices 1 clove garlic pounded 1 onion chopped 1 can liver spread or ground liver 1 tomato quartered 1 can tomato sauce 15 green olives (stoned or pitted) 1 tablespoon pickles 2 tablespoons peanut butter 1 grated cheese 1 bell pepper sliced 1 tablespoon ground black pepper 2 stems kinchay (celery) chopped 2 laurel leaves 12 cup soy sauce Cooking oil MSG (optional)

Kalderetang Kambing Cooking Instructions

Fry the potato and carrot for 3 minutes Set aside

In a bowl marinate goat meat in vinegar soy sauce and ground black pepper for 1 hour Set aside

Sauteacute garlic and onion in a saucepan Add the marinated goatrsquos meat tomato and kitchay Continue sauteing until all liquid has evaporated and meat starts to render fat Add water enough to cover the goatrsquos meat Boil until tender

Add tomato sauce and pickles Simmer for 10 minutes Add the cheese peanut butter liver spread potato olives and carrots Simmer for 5 minutes Drop the bell pepper Simmer 1 minute before serving Serve hot

Lechon Kawali Ingredients

I kilo pork belly (liempo) 2 tablespoon salt 12 tablespoon peppercorns 4 cloves garlic pounded 1 bottle 7-up (optional) Cooking oil

Sauce Ingredients

Vinegar Soy sauce Onion chopped Garlic mined Mang Tomas lechon sauce (optional)

Lechon Kawali Cooking Instructions

Boil water with salt garlic peppercorn and 7-up Add pork and continue boiling until tender Strain pork and keep dry Deep fry in hot cooking oil until golden brown and crispy Chop the lechon kawali and serve with lechon sauce or vinegar with soy sauce onion and garlic

Pata Tim Ingredients

1 kilo porkrsquos leg (pata) cut in chunks 14 cup soy sauce 2 tablespoons brown sugar 1 onion chopped 1 clove garlic minced 1 tomato chopped 2 tablespoon banana blossoms 1 tablespoon star anise 1 can tomato sauce Cooking oil Broth

Pata Tim Cooking Instructions

In a saucepan brown pork pata in oil then add the garlic onion and tomatoes Stir fry for 3 minutes then add the broth to cover soy sauce and sugar Cover and simmer until the pork is tender When little sauce is left add the tomato sauce Simmer for few minutes until sauce thickens Season with salt pepper and oyster sauce to taste Drop the banana blossoms and star anise Cook until done are done and serve

Pork Adobo Ingredients

1 kilo pork cut in cubes 1 clove garlic pounded 1 medium onion chopped 1 tablespoon sugar 4 laurel leaves 6 tablespoons soy sauce 6 tablespoons vinegar 1 tablespoon ground black pepper 1 cup rice water 1 potato quartered Hard boiled eggs MSG (optional) Cooking oil

Pork Adobo Cooking Instructions

Fry potato in 3 minutes Set aside

Brown the pork then add rice water vinegar soy sauce and the rest of the ingredients except the potato and hard boiled eggs When pork is light tender add the potato Cook until done or when little sauce is left then garnish with hard boiled eggs

Adobong Kangkong Ingredients

1 bundle of kangkong (river spinanch) cut stems 1rdquo length 14 cup vinegar 14 cup soy sauce 1 clove garlic minced

Adobong Kangkong Cooking Instructions

Saute garlic When golden brown add all other ingredients Cover and simmer until done Donrsquot overcook the kangkong Serve hot

Filipino Spaghetti Ingredients

1 kilo spaghetti noodles 34 kilo ground beef 1 carrot minced 1 small can evaporated milk 1 can liver spread 14 kilo hotdog slices 1 tablespoon garlic minced 1 onion minced 2 bottles of banana catsup 1 can tomato sauce 1 cup grated cheese 1 tablespoon sugar Salt and pepper Cooking oil

Filipino Spaghetti Cooking Instructions

Boil spaghetti noodles with salt and cooking oil for 10 minutes Drain and set aside in a platter

Sauteacute garlic and onion Add ground beef and cook until meat turns light brown Season with salt and pepper Add banana catsup and tomato sauce Simmer for 10 minutes Add hotdog carrots sugar liver spread and milk Simmer for 5 minutes This is your sauce mixture

Pour the mixture on top of the spaghetti noddles Garnish with grated cheese

Arroz Caldo Ingredients

1 kilo chicken cut in small pieces 1 cup uncooked malagkit or plain rice or combination 1 small onion chopped 1 tablespoon garlic chopped 1 root ginger sliced 6 cups water or broth Fish sauce Cooking oil Salt to taste (optional) Chicken bouillon cubes (optional) 1 tablespoon minced fried garlic (for garnishing) 1 tablespoon scallions (for garnishing)

Arroz Caldo Cooking Instructions

In a casserole sauteacute garlic onion and ginger in oil Add chicken and stir fry with fish sauce until light browned Drain any remaining oil and then add rice Add enough water and bring to boil Continue cooking stirring occasionally until chicken is tender and rice is done (add hot water if necessary) Season with fish sauce according to taste Serve hot in a bowl Garnish on top with fried minced garlic and scallions

Cooking Tip

Always dry chicken well with paper towels before placing into hot frying pan so it wont stick

You have the option of using salt or chicken bouillon cubes as seasoning instead of fish sauce

Leche Flan (egg yolk) Ingredients

10 egg yolks (pula ng itlog) well beaten 1 big can evaporated milk 1 big can condense milk 3 tablespoons brown sugar 1 tablespoon vanilla 3 moulds (lyanera) container Aluminum foil 34 cup water

Leche Flan (egg yolks) Cooking Instructions

Mix water and sugar in the moulds Parboil in very low fire until it turns brown and sticky Do not overcook the sugar

In a bowl mix the following ingredients egg yolks evaporated milk condensed milk and vanilla Pour the mixture in the moulds and cover with aluminum foil Steam for about 15 - 20 minutes Remove from the steamer Cool it down before serving

Cooking Tip

You can also bake it for 45 minutes 370F placing the lyanera in the middle of a bigger tray half filled with water -

Okoy - Deep Fried Shredded Papayas w Shrimp

Ingredients

1 medium sized Papaya shredded

14 kilo of prawns

1 onion sliced

12 cup of flour

1 egg

1 cup of water

12 tsp of salt

Cooking oil for deep frying

Cooking Procedure

Mix flour egg salt and water in a bowl then add the shredded papaya and mix it well

Get your deep frying pan and pour the cooking oil Let it heat up well Get a small saucer and place about two to three spoonful of your papaya and flour mixture Flatten the mixture with the back of a spoon to have a nice round shape of about an inch thickness Decorate the top with a prawn from the saucer slide the mixture gently on your hot oil and cook both sides until golden brown Be careful dont splatter it Now to prepare a vinegar dip - Get a cup of Vinegar (any kind but preferably sukang puti or according to your likeness) chopped some chilis ground garlic salt and pepper

Sisig BangusMilkfish

Ampalaya Leaves with Sardines

Palitaw

Ingredients and cooking procedure after the jump

Ingredients

1 kilo of Galapong malagkit (Glutinous rice dough)

1 coconut meat grated

12 kilo fo white sugar

Water for cooking

Sesame seeds toasted

Cooking procedure

Divide the galapong into several portions depending on the size of serving you desire

Roll each ortion into a ball and flatten to make a tounge like shape

Boil some water While the water is boiling dro each of the galaong portions It is cooked when the galapong surfaces

Remove each cooked portion Allow to cool

Dredge in grated coconut and srinkle with sugar mixed with toasted sesame seeds before serving

Page 5: Pinoy Recipe

Kutsinta This is from a beautiful recipe book called The Food of the Philippines by by Reynaldo A

now available at lejandro

Made in the Philippines for $1550 plus shipping and handling Secure ordering online available

Kutsinta is a brown rice cake a favorite snack in the Philippines and is good with freshly grated coconut

Ingredients 1 cup rice flour 2 cups brown sugar 3 cups water 1 teaspoon lye water (potassium carbonate solution sold in Asian food stores) Freshly grated coconut

Directions

In a mixing bowl combine all the ingredients and mix well Pour into muffin pans until halfway full Steam in a large pan with a cover the water should be 2 inches deep Cook for 30 minutes or until a toothpick inserted comes out clean Add more water if needed until cooking is done

Remove from the muffin pans and serve with freshly grated coconut Serves 4

Puto (Rice Muffins) Ingredients 2 cups rice flour 12 teaspoon salt 3 teaspoon baking powder 2 cups coconut milk 1 cup white sugar 1 teaspoon anise seeds (optional) 1 cup grated coconut (or coconut flakes)

Directions

Sift first four ingredients together In a mixing bowl add coconut milk to sifted ingredients and blend well to make a smooth mixture Add anise seeds Mix and blend thoroughly and fill greased muffin pans 23 full Cook in a steamer for 30 minutes Test for doneness Muffins are done when toothpick or cake tester inserted in center comes out clean Serve hot topped with grated coconut or butter

Recipe from Reynaldo Alejandros excellent The Philippine Cookbook

Gulaman at Sago

(Gelatin and Tapioca Pearls)

This recipe came from The Philippine Cookbook by Virginia Roces de Guzman and Nina Daza Puyat available at Made in the Philippines

Ingredients

1 cup sugar 2 cups water 1 bar white gulaman (or 1 pack Jello) soaked in water and drained 2 cups cooked sago (tapioca pearls)

Directions

Caramelize sugar and when golden brown add water and bring to a boil Put in the softened gulaman (or Jello) and stir till completely melted Strain into a baking pan Cool and cut into cubes

For the sago make a syrup following the procedure for gulaman Continue cooking the caramelized sugar and water until syrupy Pour boiling water over the sago drain and combine with the syrup Serve with cubed gulaman with crushed ice

Champorado

(Chocolate Rice Pudding)

From the cookbook called Favorite Filipino Dishes by JF Silverio

Ingredients

1 cup glutinous (sweetsticky) rice 2 12 cups water 12 cup (more or less to taste) unsweetened cocoa 12 cup (more or less to taste) sugar 18 tsp vanilla extract

some sweetened condensed milk

Directions

Cook rice in a medium-sized saucepan with 2 12 cups water Stir constantly When rice is ready (rice should be somewhat transparent) add cocoa sugar and vanilla Serve in bowls with swirls of sweet condensed milk on top Serves 4 people

Turon

Ingredients

ripe bananas peeled and cut into half lengthwise brown sugar 3 cups cooking oil lumpia wrappers 12 cup langka preserves (optional)

Directions

Roll banana in sugar Wrap banana (and langka if you have) in lumpia wrapper just like you would a lumpia Fry in hot oil until golden and crispy Recipe from Manong Ken

Ube Halaya

Ingredients

2 lb ube (purple yam) (you can also buy powdered ube from Asian stores) 250 g sugar 1 cup sugar (or as desired)

1 can condensed milk 2 cups coconut milk butter

Directions

Boil yam until tender and cut into cubes then grind in a food processor with sugar and coconut milk (if you have the powdered variety mix ingredients) Transfer to a sauce pan add the condensed milk (if starting from fresh) and cook over a low fire stirring continuously Continue stirring until the mixture turns into a thick paste and separates from the pan Transfer to a shallow platter or pan and allow to cool Serve

Palitaw

Ingredients

Sweet rice flour - about a cup 34 cup water coconut flakes Lots of white sugar Toasted linga (sesame seeds)

Directions

Mix rice flour with water to make dough Make little balls then flatten Boil water in a saucepan Drop flattened dough balls into boiling water The cakes are cooked when they float Remove from water let cool a little bit roll in combined sugar and toasted sesame seeds and coconut flakes

Peanut Squares

Ingredients

1 cup of shelled roasted peanuts 12 cup of sugar 34 cup of milk 14 cup of sugar for the pastry board Equipment needed You will need meat grinder a saucepan a spatula a rolling pin a knife and a cooking spoon Directions

Put the peanuts through a meat grinder with a medium blade Then place them in a saucepan with the 12 cup of sugar and the milk Mix well Place the peanut mixture over medium flame and cook stir constantly until the mixture boils and the sugar dissolves Lower the flame and cook stir often until the mixture thickens As the mixture gets very thick stir continually to prevent sticking This will take around 15 minutes When the mixture is so thick that you can see the bottom of the pan when you stir remove from stove Sprinkle the 14 cup of sugar on the pastry board Turn the peanut mixture out onto the sugar and flatten it out with a spatula Allow it to cool so you can handle it Next roll it out with a rolling pin until the mixture is about 14 inch thick With a knife cut the mixture into small squares or with a cookie cutter Remove the cookies from the pastry board with a spatula This recipe makes 3 12 to 4 dozen

Pich Pichi

Ingredients

2 cups grated cassava (see note) 2 cups sugar 2 cups pandan water (see note) Grated coconut for garnish

Directions

Combine all ingredients except the coconut Pour into 2 9-inch round pans Steam for 45 minutes or until set Cool Form into balls then roll in grated coconut

Note Cassava is a root vegetable also called manioc and yuca available in Asian and Latin markets It is the base ingredient in tapioca Pandan is related to lauhala classified as a pandanus plant and is widely available in Asian markets It is sometimes called fragrant screwpine The leaves are used throughout Asia as a flavoring To make pandan water boil the leaves from 4 pandan stalks in 2 cups of water until fragrant Cool FromThe Filipino Cookbook The Maya Kitchen (Anvil Publishing Inc Philippines 1994)

Cassava Cake This is a classic Filipino dessert enjoyed year round Most of the ingredients can be found in an oriental store near you I have found the most difficult ingredient to find is usually the coconut cream If you cant find it dont worry Simply use another can of coconut milk in its place Also it is easier to just buy the cassava already grated It should be in the freezer section You could cut the recipe in half but then you are left with 12 a can of everything Or try making one thick cake Youll have to cook much longer though Careful Im not sure if it will all fit in one pan I hope you enjoy it

Ingredients

Cake 2 Lbs Grated Cassava 1 14 oz Can Sweetened Condensed Milk (Reserve 13 cup for Topping) 1 12 oz Can Evaporated Milk 1 14 oz Can Coconut Milk (Reserve 13 cup for Topping) 1 13 oz Can Coconut Cream (Reserve 13 cup for Topping) 23 Cup Sugar 3 Eggs plus 3 Egg Whites 1 Cup Grated Coconut Topping 3 Egg Yokes 13 Cup Reserved Sweetened Condensed Milk 13 Cup Reserved Coconut Milk 13 Cup Reserved Coconut Cream Directions Preheat oven to 325deg f In large mixing bowl combine cake ingredients Mix well Pour equally into two large greased rectangular pans Bake until top is no longer liquid (approximately 30 minutes) Mix topping ingredients well and spread evenly on the two cakes Bake an additional 20 to 30 minutes Cool cakes completely Slice each cake into 24 equal squares

Courtesy of Jeff Palazzo

Rum flan cake Yield 8 Servings Ingredients 1 c Sugar 3 Egg yolks 2 Eggs 13 oz Evaporated milk 1 ts Grated orange peel 2 tb Rum 34 c Sifted cake flour 12 c Sugar 1 ts Baking powder 14 ts Salt 2 Egg yolks 3 tb Oil 1 tb Rum 3 tb Orange juice 3 Egg whites 14 ts Cream of tartar Whipped cream Directions Caramelize 12 cup sugar in 9-inch (about 3 12- to 4-inches deep) heart-shaped or round pan Beat together 3 egg yolks eggs 12 cup sugar evaporated milk orange peel and 2 tablespoons rum Set aside To make cake batter sift flour with 14 cup sugar baking powder and salt Place in small bowl and make well in center Place 2 yolks oil 1 tablespoon rum and orange juice in well Stir until blended starting from center Beat egg whites with cream of tartar until foamy Gradually add remaining 14 cup sugar beating until stiff but not dry Gently fold batter into whites

Pour custard mixture into caramel-lined pan Gently spoon cake batter over flan mixture Place pan in larger pan and pour hot (not boiling) water into larger pan until it reaches half depth of cake pan Bake at 325F 50 to 60 minutes or until cake is done Cool on rack or chill until ready to serve Invert onto serving platter and pipe whipped cream rosettes around edges of flan

Coconut Rice (Mochi - Bibinka)

Ingredients

2 12 lb (5 12 cups) mochi rice

1 can (12 oz) frozen coconut milk thawed

1 package (1 lb) dark brown sugar (2 13 cups packed)

Directions

Rinse rice and cook in rice cooker In saucepan combine coconut milk and 1 14 cups of the brown sugar Cook over medium heat stirring constantly until thickened (Approx 20 min) Preheat oven to 350 degrees F

Put cooked rice into a large bowl Reserving 12 cup of coconut mixture stir remainder and remaining brown sugar evenly into hot rice Put into prepared pan Top with reserved 12 cup of coconut milk mixture Bake for 20 minutes then broil for 5 minutes to set topping Cut into small pieces Makes 45 servings

Avocado Milkshakes This sounds really weird I know but its actually quite good Youll see avocado icecream in Asian supermarkets that carry foods and ingredients from the Philippines and this is close to that Give it a try you might be surprised Thanks to Nathan Chua for the recipe

1 avocado

13 quart whole milk

3 tablespoons sugar

2 scoops vanilla ice cream

Directions

Blend Drink

Pianono Dessert Pianono Dessert recipe (Filipino jelly roll)a nice filipino dessert recipe to try

Ingredients

14 cup butter

13 cup ground unsalted almonds

1 cup coconut flakes

12-ounce can condensed milk

1 cup sifted flour

13 cup cocoa

14 teaspoon salt

1 teaspoon baking soda

1 cup sugar 3 eggs separated

13 cup cold water

1 teaspoon vanilla confectionerrsquos sugar

Instructions 1 Line a 10-by-15-inch jelly-roll pan with foil Preheat oven to 375F 2 Melt butter and pour into foiled pan Mix nuts and coconut flakes and sprinkle evenly in pan Drizzle with condensed milk 3 Sift together flour cocoa salt baking soda and sugar 4 Beat egg yolks in bowl until fluffy 5 Blend sifted dry ingredients water and vanilla and beat for another minute 6 Beat egg whites separately until stiff and fold into mixture 7 Pour into pan and bake for 20 minutes or until cake is done Sprinkle with confectionerrsquos sugar Transfer to a cookie sheet roll in jelly-roll fashion and wrap with a towel to set until cool 8 Transfer to a serving platter and sprinkle with more confectionerrsquos sugar 9 The Filipino dessert recipe is ready to serveenjoy

Cascaron - bitsu-bitsu Yield 1 Recipe

Ingredients

1 pk Mochi flour 1 Coconut grated place -coconut in a large bowl 1 12 c Hot water pour into bowl -of coconut 13 Box of dark brown sugar 14 c Cold water

Directions

Squeeze grated coconut in water than strain coconut water in clean dish towel over another bowl Squeeze until all liquid has been extracted (Instead of fresh coconut you may use 12 can of grated coconut and 1 12 cups of water) Place canned coconut in flour and add water until dough is soft but not too sticky Do the same with fresh coconut Shape dough in balls of 1 inch diameter and fry in deep fat until golden brown Drain dough balls on paper towel Then put them in a large mixing bowl When all have been fried boil water and brown sugar in a small sauce pan until it reaches the soft boil stage This is done by placing a drop of syrup in a bowl of cold water If it retains it shape and is soft it is ready Pour over dough balls Mix well so that all are coated with syrup Remove from bowl and place them in a platter to cool Excellent with coffee or TEA

Bibingkang Galapong

Ingredients

4 eggs well beaten 2 cups coconut milk 1 cup sugar 14 cup melted margarine 2 cups rice flour 2 tablespoons baking powder 12 teaspoon salt 14 cup coco cream 14 cup sugar for topping

Directions

Add sugar to beaten eggs Combine salt and flour add to egg mixture Add melted margarine coconut milk and baking powder Pour into banana leaf-lined mold Bake in 375 degrees Fahrenheit oven When half-done take it out from the oven and brush top with coconut cream and sugar and bake until golden crust is formed Yield 3 large bibingkas

Buko Pie

Ingredients

CRUST

2 cup all purpose flour

1 teaspoon salt

12 cup corn oil

1 tablespoon water FILLING

3 1 3 cup buko young coconut

12 cup white sugar

12 cup evaporated milk

14 cup cornstarch

14 cup cheese grated

Directions

To prepare the crust combine flour and salt Blend in oil thoroughly using a fork Sprinkle with water Continue cutting with a fork until flour mixture forms tiny lumps Form flour mixture into a ball Divide dough into 2 equal portions Roll out to make 2 crusts Cover bottom of pie pan with one crust Cut excess Prick pastry all over with fork Bake in preheated oven at 450degF for 12-15 minutes or until golden brown FILLING Combine all ingredients except cheese and cook over low heat Continue stirring until thick Pour mixture into pastry-lined pie pan Top filling with the second crust Seal ends all around with a fork Bake at 400 degF until crust turns golden brown Sprinkle grated cheese on top Bake for additional 5 minutes Serves 8

Sapin Sapin

Sapin-Sapin Recipe made from rice flour or rice that has been soaked overnight then crushed into a paste sometimes yams or yam flour coconut milk and sugar Each layer is tinted (the bottom one a deep ube-like purple the middle a golden yolk yellowthe top one white) and steamed before the next layer is added This famous Sapin-Sapin originated from the northern part of the Philippines the province of Abra A treat as sumptuous as sapin-sapin is no longer surprising when ways of cooking it is already spread down to other provinces and thus now being enjoyed by many Fast foods cake and pastry shops are making and selling their versions of sapin-sapin Estimated cooking time 1 hour and 30 minutes

Sapin Sapin Ingredients

1 12 cups malagkit dough (galapong)

12 cup rice galapong

2 12 cups white sugar

3 cups cooked ubi (mashed)

grated coconut

4 cups thick coconut cream (from 2-3 coconuts)

2 cans (big) condensed milk

food coloring violet amp egg-yellow

Sapin Sapin Cooking Instructions

Blend all ingredients except mashed ubi and food coloring Divide Into 3 Parts To one part ndash add mashed ubi To heighten the color of the ubi add a dash of violet food coloring Mix well To 2nd part ndash add egg-yellow coloring Mix well To 3rd part ndash just plain white nothing to add

Grease a round baking pan Line with banana leaves and grease the leaves Then pour in ubi mixture Spread evenly Steam for 30 minutes or more until firm Note cover the baking pan with cheese cloth before steaming Pour 2nd layer on top of the cooked ubi Cover again and steam for 30 minutes Lastly pour in 3rd layer or the plain mixture Again steam for 30 minutes or until firm Meanwhile fry the grated coconut until brown and put on top of the sapin-sapin Cool before slicing Tags delicacy rice sweets

Suman sa Ibus

Our Filipino rice-farming forefathers believed that there is nothing better to fill the stomach than rice grown and tended by onersquos own perseverance Whether it is simple boiled rice rice gruel or rice cake it is prepared carefully in appreciation of the farmers hard work In the province it is still a sight to see women gathered around a tub of soaked rice telling stories as they wrapped suman And if the variety of ways a suman is wrapped is any indication it is of the artistry skill and ingenuity of these women

Suman sa Ibus Ingredients

3 cups malagkit rice 2 teaspoons salt 2 cups thick coconut milk

Suman sa Ibus Cooking Instructions Soak malagkit in water for an hour or ntil grains are swollen Drain Add salt nd coconut milk Mix well Prepare ibus then fill with rice mixture Seal tubes and tie with strips of the ibus Arrange the suman in a big saucepan and cover with water Cover the pot and boil for 2 hours or until cooked Serve with sugar or ripe mango

How to wrap a Suman Ibu

Fold the end of the buri leaf by 1 inches

Fold the bottom edge into a triangle

Start rolling up the buri leaf in an overlapping manner

Roll up the buri to make a tube

Attach a small piece of wooden pick to secure the tube

Fill the tube with malagkit

Seal the ibus tube

Tie with strips of buri

Adobong Baboy Ingredients

1 kilo pork cut in cubes 1 clove garlic pounded 1 medium onion chopped 1 tablespoon sugar 4 laurel leaves 6 tablespoons soy sauce 6 tablespoons vinegar 1 tablespoon ground or whole black pepper 1 cup rice water MSG (optional) Sugar (optional) Cooking oil

Adobong Baboy Cooking Instructions

Marinate pork in soy sauce garlic and pepper for 1 hour

Sauteacute onion then drop the marinated pork and laurel leaves Continue sauteing until liquid has evaporated and meat starts to render fat Pour the marinade including the bits of garlic and a cup of rice water Add the potato and continue boiling in medium fire until pork becomes tender Pour vinegar and simmer until little sauce is left Season with sugar if desired according to taste Serve hot

Filipino Callos (Beef tripe) Ingredients

1 kilo beefs tripe (tuwalya ng baka) sliced in serving pieces 1 tablespoon garlic minced 1 small onion chopped 1 can pork and beans 5 tablespoons soy sauce 14 tablespoon ground black pepper 14 tablespoon sugar 1 root ginger crushed 1 tablespoon salt MSG (optional)

Filipino Callos (Beef tripe) Cooking Instuctions

In a stock pot with enough water add the beef stripe ginger and salt Bring to a boil for 20 minutes to remove the obscenity

Remove from fire replace water and boil again until beefs tripe becomes tender Slice the beefs tripe lengthwise and set aside

Sauteacute garlic and onion Add the beefs tripe soy sauce pepper Stir fry for 10 minutes Add the pork and beans and sugar Continue cooking for another 5 minutes or until done Serve hot

Warek Warek Ingredients

Pigrsquos meat and entrails (tongue liver intestine) White onion thinly sliced Salt and pepper Calamansi or lemon juice Pigs brain Mayonnaise (optional)

Warek Warek Instructions

Parboil intestines with sliced lemon or calamansi to remove the odor Parboil tongue until half cooked Wash and clean well the liver

Grill intestine tongue and liver until brown Slice into 1rdquo long and 14rdquo thick (or your desired sizes) then place in a large bowl Mix the slices of onion and boiled brain Balance seasoning with calamansi juice salt and pepper according to taste

Cooking Tip

If porks brain is not enough or not available you may use mayonnaise as a substitute

You can also wrap the brain in an aluminum foil and grill Blend in the dinakdakan and viola Ready to eat

Pork Sisig Ingredients

1 kilo pork head (face ear cheek tongue) 14 cup liver broiled and cut in cubes 1 tablespoon garlic minced 1 small onion chopped 2 bay leaves 12 cup vinegar 1 tablespoon red bell pepper chopped 12 teaspoon ground black pepper 1 cup pork or beef stock 2 kalamansi sliced 3 siling labuyo chopped Salt or fish sauce to taste

Pork Sisig Cooking Instructions

Grill porkrsquos head to remove any remaining hair Boil until tender debone and then cut in small cubes

Sauteacute garlic onion red bell pepper Add liver and pork Season with salt vinegar and pepper Add stock and bay leaves Bring to a boil then simmer until little sauce is left Adjust seasoning according to taste

Garnish with kalamansi and siling labuyo on a sizzling plate Squeeze the kalamansi and stir the chopped siling labuyo over the plate if desired

Pork Sinigang Ingredients

10 tamarind seeds or 1 package sinigang mix 1 kilo pork cut in 1 12 inches chunks (liempo kasim or ribs) 1 onion sliced 4 tomatoes sliced 1 radish (labanos) sliced 5 string beans(sitaw) cut in 2rdquo length 12 cup kangkong leaves (river spinach) 4 pieces gabi (taro) peeled and cut in halve 2 whole siling haba (long green pepper) Soy sauce Kalamansi

Pork Sinigang Cooking Instructions

Boil the tamarind seeds mash and drain the juice Set aside

In a saucepan or stock pot boil pork until tender Add onion tomato and tamarind juice Add gabi until tender and thickens the soup Simmer then add radish and string beans When tender add kangkongleaves Season with fish sauce according to taste Serve hot with soy sauce and sliced kalamansi

Sinanglaw Sinanglao Ingredients

1 12 kilo of beef innards of your preference

large intestine

heart

lungs

tenderloin

2 clove garlic pounded 3 onions sliced 1 package sinigang mix (or kamyas or tamarind seeds) 1 root ginger crushed Banana leaves (optional) Salt and pepper to taste

Sinanglaw Sinanglao Cooking Instructions

Wash and mash the raw innards with salt and banana leaves When cleaned parboil in a large kettle with ginger to remove the odor and obstinacy Strain and cut 1 ndash 2 inches lengths or your desired sizes

In a stock pot drop the onions Put the innards on top of the onions then on top of the innards the garlic Cover and simmer gently until most of the onions extract its juice Season with salt then cook for 15 minutes or until seasoning is absord Add enough water to cover about 3 inches above the meat Bring to a boil and add sinigang mix according to preferred sour taste Continue boiling in medium low fire until meat becomes tender Add chili peppers and season with fish sauce to taste Add little bile if desired and serve

Menudo Ingredients

1 kilo pork cut into desired pieces 14 kilo hotdog cut into desired pieces 14 kilo liver cut into desired pieces 1 potato diced (fry in 3 minutes) 1 carrot diced (fry in 3 minutes) 1 onion minced 1 tablespoon garlic minced 12 cup soy sauce 12 cup raisins 1 can tomato sauce 2 stems kinchay (celery) chopped 1 teaspoon ground black pepper Cooking Oil Sugar

Menudo Cooking Instructions

Marinate pork in soy sauce and ground black pepper for 1 hour or more Boil liver for 5 minutes Drain and set aside

Sauteacute garlic and onion Add marinated pork and kitchay Continue sauteing until all liquid has evaporated and meat starts to render fat

Add tomato sauce and simmer for 15 minutes Add liver hotdog potato and carrot Continue cooking in medium fire for 5 minutes or until done

Season with little sugar (if desired) according to taste Serve hot

Pork Embotido Ingredients

1 kilo ground pork 1 carrot minced 1 can reno liver spread 12 cup pickles minced 12 cup raisins 2 beaten eggs 1 tablespoon salt 2 small onions minced 12 cup tomato sauce 12 cup grated cheese 1 hotdog minced 2 broiled eggs sliced Kinchay o celery minced 2 slices bread minced 14 tablespoon ground black pepper MSG (optional)

Embotido Cooking Instructions

In a bowl combine all ingredients (except the hard boiled eggs) and mix well until blended

Place a mound (1 cup per roll) of meat mixture on a sheet of oily greased aluminum foil (place the slices of egg at the center of each mixture) and form an 8 long by 2 diameter roll

Steam for 30-40 minutes Remove from steamer and let cool

You may either fry or eat it as is Serve with catsup

Kare Kare Ingredients

1 kilo oxtail cut in chunks 12 kilo beef tripe slice in 2rdquox3rdquo lengths 2 cloves garlic crushed 1 big onion sliced 12 cup peanuts grounded 12 cup toasted rice grounded 14 cup annatto seeds 1 heart of banana (puso ng saging) cut in lengths 10 string beans cut into 2rdquo lengths 1 eggplant sliced Salt and pepper to taste Bagoong alamang Cooking oil

Kare Kare Cooking Instructions

Place annatto seeds in 12 cup water for 30 minutes Mash seeds and set aside the annatto water Discard the seeds

Boil beefrsquos oxtail and tripe in separate saucepan until tender Drain both oxtail and tripe Save the broth of the oxtail only

Sauteacute garlic and onion in a large saucepan Add annatto water oxtail and tripe Simmer and then add the grounded peanut and toasted ground rice Stir and continue to simmer for few minutes Add broth just enough to make a thick sauce Parboil then add vegetables (do not overcook) Season with salt and pepper according to taste Serve hot with bagoong alamang

Papaitan Ingredients

12 kilo following beef innards cut in 1 cube

tripe liver kidney heart pancreas intestines

1 cup beef tenderloin cut in 12 cubes 14 cup bile 1 onion minced 1 clove garlic minced 1 head ginger minced 14 cup onion leaves 5 Philippine birds eye peppers (siling labuyo) Salt and pepper Fish sauce

Ingredients for cleaning and boiling the innards

1 lemon sliced(optional) 8 kalamansi sliced (optional) Banana leaves (optional) 1 ginger root crushed

Papaitan Cooking Instructions

Wash and mash the raw innards with salt and banana leaves to get rid of the odor When cleaned boil in a large kettle with ginger and lemon or kalamasi until tender Cut into 12 inch cubeslengths Set aside

Suate ginger garlic and onion When onion appears translucent drop the beef innards Spice with salt and pepper and continue sauteacuteing until enough broth comes out from the innards Pour enough water to cover the mixture Bring to a boil for a while and then drop the beef tenderloin Simmer until tenderloin is cooked then drop the siling labuyo

Add bile little by little (be careful not to over bitter taste) and adjust seasoning with fish sauce according to taste Serve hot in a bowl and garnish with chopped onion leaves

Cooking Tip

To make it healthy and if you have the time cook the papaitan long before you intend to serve Let it cool then refrigerate All the fat will solidify and you can easily scrape it from the surface The taste will not change it will even improve as the meat and all the condiments will have blended so well in the broth already

Calamansi juice will further enhance the taste And if you want a stronger pepper aroma but not the spice put some chopped siling haba

Pata Tim Ingredients

1 kilo porkrsquos leg (pata) 14 cup soy sauce 34 cup pineapple juice 34 cup oyster sauce 2 cloves garlic rushed 1 tablespoon rice wine 1 tablespoon pepper corns 1 red onion chopped 3 bay leaves Lettuce (fried in 2 minutes)

Pata Tim Cooking Instructions

In a stock pot with enough water simmer the pork pata with all the ingredients until fork tender Add hot water if necessary to replace the evaporated liquid Drain and cut the meat from one side and separate the bones Save 1 cup of broth

Place lettuce in a platter Put the pata over the lettuce Set aside

Pata Tim Sauce Ingredients

1 cup broth of pata 5 tablespoons cornstarch Salt to taste

Pata Tim Sauce Cooking Instructions

In a skillet combine broth cornstarch and salt to taste Bring to boil until sauce becomes thick

Pour the sauce on top of the pata Serve hot

Cooking Tip

Boiling the porks leg slowly and gently over low heat brings out the flavor of the meat and keeps the meat very tender

Nilagang Baka Ingredients

1 kilo beef cut in chunks 1 small head cabbage (repolyo) quartered 14 kilo Chinese cabbage (pechay) 2 potatoes quartered 1 onion sliced 1 tablespoon peppercorns Fish sauce 2 beef boullion 1 lemon or 5 kalamansis Soy sauce

Nilagang Baka Cooking Instructions

Fry the potatoes in 3 minutes Set aside

In a stock pot simmer the beef with onion and peppercorn for at least one hour Remove the scum that rises above the soup More water maybe added if the beef if tough When beef is very tender add potatoes and carrots Let stand for 5 minutes Add repolyo cabbage and Chinese cabbage Season with fish sauce according to taste

Remove from fire and serve hot with a mixture consisting of soy sauce and lemon or kalamansi juice

Cooking Tip

Boiling the beef chunks slowly and gently over low heat brings out the flavor of the meat and keeps the meat very tender

But but butif you dont have much time and you want to expedite the cooking process use pressure cooker to soften the meat of the beef shank When tender add the necessary ingredients

Sweet and Sour Meatballs Ingredients

Meatballs Ingredients

1 kilo ground pork or beef 1 onion minced 1 clove garlic minced 3 well beaten eggs 12 cup flour Ground pepper Soy sauce Salt

Sauce Mixture Ingredients

1 can pineapple (set aside juice) sliced 1 carrot sliced 1 bell pepper sliced lengthwise 4 tablespoons garlic minced 1 onion chopped 12 tablespoon salt 1 tablespoon sugar 3 tablespoons soy sauce 12 cup water 2 tablespoons flour Ground black pepper Cooking oil

Sweet and Sour Meatballs Cooking Instructions

In a bowl mix all the meat balls ingredients together Season with salt soy sauce and pepper according to taste Form a ball 1rdquo diameter out of the mixture Deep fry the raw meat balls until golden brown Strain drain in a plate with paper towel and set aside in a platter

In a skillet sauteacute garlic and onion Add the pineapple and carrot Simmer for 10 minutes Add the pineapple juice sugar soy sauce water flour salt and water Simmer until a saucy consistency is achieved Add bell pepper Simmer for 1 minute

Pour the hot sauce (mixture) on top of the meat balls Serve hot with rice

Lechon Liempo Ingredients

Pork meat (liempo) 12 -16 inches long Garlic pounded Salt and pepper to taste Rosemary leaves Sliced tomatoes for garnishing

Lechon Liempo Cooking Instructions

Wash and dry meat with paper towel Rub inner layer of meat with a mixture of salt pepper garlic and rosemary leaves Roll meat and then tie both ends forming a circular tube form Place in a roasting pan

Preheat oven to 400F Bake in oven for about 15 minutes and then decrease heat to 350F Bake for about one and a half hours to 2 hours or until meat turns golden brown and crispy Remove pan from oven then put meat on a rack Slice in rings and place in a platter Garnish with sliced tomatoes then serve

Lechon Kawali Ingredients

I kilo pork belly (liempo) 2 tablespoon salt 12 tablespoon peppercorns 4 cloves garlic pounded 1 bottle 7-up (optional) Cooking oil

Sauce Ingredients

Vinegar Soy sauce Onion chopped Garlic mined Mang Tomas lechon sauce (optional)

Lechon Kawali Cooking Instructions

Boil water with salt garlic peppercorn and 7-up Add pork and continue boiling until tender Strain pork and keep dry Deep fry in hot cooking oil until golden brown and crispy Chop the lechon kawali and serve with lechon sauce or vinegar with soy sauce onion and garlic

Kilawing Kambing Ingredients

1 kilo goatrsquos meat with skin preferred cuts are from the thigh loin neck and shoulder 2 big onions sliced 1 root ginger cut in strips (optional) 3 siling labuyo chopped Vinegar Salt and pepper Soy sauce

Kilawing Kambing Cooking Instructions

Marinate goat meat in soy sauce grill then make small slices

Balance seasoning with vinegar salt and pepper according to taste Garnish with onion and silling labuyo Refrigerate then serve

Insarabasab Ingredients

1 kilo pork (shoulder preferred) 1 onion thinly sliced 1 ginger root chopped 1 tablespoon Philippine birds eye pepper (siling labuyo) 12 tablespoon ground pepper 2 tablespoons vinegar 1 lemon or 5 kalamansi Soy sauce Salt to taste

Insarabasab Cooking Instructions

Slice the pork 1rdquo thick for roasting Spice with salt

Roast pork over an open fire until all pink color of meat disappears When roasted slice pork again into 14 x 1 (thickness x length) long strips and then mixed with onions ginger vinegar pepper and siling labuyo Season with soy sauce and lemon or kalamansi juice according to taste Serve as food in a meal or as pulutan (something to pick up during drinking session)

Igado Ingredients

1 kilo combination of the following

Porkrsquos liver cut in slices

porkrsquos kidney cut in slices

porkrsquos heart cut in slices

1 tablespoon garlic minced 1 medium onion chopped 1 segment ginger cut in stripes 1 small can green peas (gisantes) 2 small carrots cut in slices 1 bell pepper cut in slices 1 cup vinegar Soy sauce Salt and pepper Cooking oil

Igado Cooking Instructions

In a bowl marinate liver in vinegar Set aside

Saute garlic ginger and onion in oil Add porkrsquos heart and kidney and spice with salt and pepper Saute for 15 minutes or until broth comes out from the innards (add 14 cup water if necessary to soften) Add the liver and continue sauteing for another 5 minutes Add soy sauce to season and continue cooking until sauce thickens Add the carrots fist and when tender drop the bell pepper and peas Cook until vegetables are done

Cooking Tip

You can use porks meat (pork belly preferred) tenderloin spleen or combination if porks heart and kidney are not available

Per photo and if you want it dried just transfer the Igado mixture in another pan and saute until dry But its the one with sauce that is traditional and authentic

Pork Humba Ingredients

12 kilo pork belly cut in cubes 2 cloves garlic crushed 1 small onion chopped 13 cup vinegar 14 cup soy sauce 14 cup brown sugar 3 bay leaves 1 cup rice water 14 tablespoon ground black pepper Cooking oil

Pork Humba Cooking Instructions

Marinate pork in soy sauce and pepper for 1 hour

Saute garlic and onion Add pork from the marinade and bay leaves Stir fry for few minutes until pork starts to render its oily fat Add rice water then bring to a boil until most of the liquid has evaporated Add vinegar but do not stir in order not to over sour the flavor Parboil for few minutes then add the brown sugar stirring once in a while Simmer until a saucy consistency is achieved Adjust seasoning with soy sauce according to taste Serve hot

Dinuguan (Pork Blood Stew) Ingredients

1 kilo pork meat ear intestine or combinations 3-4 cups porkrsquos or beefrsquos blood 1 small head of garlic minced 1 small onion minced 1 tomato chopped 3 long peppers (siling haba) 5 tablespoon vinegar Salt or fish sauce (patis) to taste MSG (optional)

Dinuguan (Pork Blood Stew) Cooking Instructions

Boil pork until tender and cut into desired sizes Save the broth

Sauteacute garlic and onion Add the pork and spice with salt Continue sauteing until liquid has evaporated and meat starts to render fat and edges turn to brown

Add vinegar broth and siling labuyo Simmer for 10 minutes Adjust seasoning with fish sauce according to taste Pour porkrsquos blood stirring regularly for 5 minutes Remove from fire and serve hot

Crispy Pata Ingrediets

1 kilo porkrsquos knuckle (pata) 1 onion chopped 2 bay leaves 14 cup peppercorns 2 tablespoons salt Cooking oil

Sauce Ingredients

1 tablespoon onion chopped 1 tablespoon garlic pounded 12 cup vinegar Soy sauce to taste

Crispy Pata Cooking Ingredients

Boil porkrsquos knuckle in a stock pot with enough water to cover (more water maybe added if the meat is tough) Add salt bay leaves peppercorn and onion Continue boiling until tender then drain and hang to dry Place in the refrigerator overnight Deep fry in hot cooking oil until golden brown Serve with a mixture composed of soy sauce vinegar garlic and onion

Bagnet (Chicharon Baboy) Ingredients

1 kilo pork belly cut into desired pieces 1 liter cooking oil 12 liter water Salt to taste Water

Bagnet (Chicharon Baboy) Cooking Instructions

In a stock pot bring water to a boil with added salt Drop pork and continue boiling for 20 minutes Drain and set aside

Submerged pork in hot cooking oil for few seconds strain and sprinkle with cold water Do this process 3 times until skin pops

Submerge pork until golden brown and serve hot in a platter

Cooking Tip

To avoid mess as well as burns cook in a low cooking area

Beef Caldereta Ingredients

1 12 kilo beef cut in chunks 1 potato quartered (fry in 3 minutes) 1 carrot cut in 1 inch chunks (fry in 3 minutes) 1 clove garlic pounded 1 onion chopped 1 can liver spread or ground liver 1 tomato quartered 1 can tomato sauce 15 green olives (stoned or pitted) 1 tablespoon pickles 2 tablespoons peanut butter 1 grated cheese 1 bell pepper chopped 1 tablespoon ground black pepper 2 stems kinchay (celery) chopped 12 cup soy sauce Cooking oil (Olive oil preferred if available) MSG (optional)

Beef Caldereta Cooking Instructions

In a bowl marinate beef in soy sauce and ground black pepper for 1 hour

In a saucepan sauteacute garlic and onion Add the marinated beef tomato and kitchay Continue sauteing until all liquid has evaporated and meat starts to render fat Add water enough to cover the beef Boil until beef becomes tender

Add tomato sauce and pickles Simmer for 10 minutes Add cheese peanut butter liver spread potato green olives and carrots Simmer for 5 minutes Drop the bell pepper Simmer for 1 minute before serving Serve hot

Kilawing Bituka Ingredients

Large Intestines of pork (bituka ng baboy) Garlic minced Onion sliced Ginger crushed Long green chili peppers (siling haba) Scallions chopped Banana leaf

Kilawing Bituka Cooking Instructions

Wash and mash the intestine with salt and banana leaf to get rid of the odor Wash and clean very well then boil intestine with ginger until tender Cut into desired sizes

Saute garlic and onion Add and brown the intestine Lower heat then blend with soy sauce vinegar and pepper according to taste Garnish with scallions and long green chili pepper Serve as pulutan-something to pick up when drinking a liquor

Bistek Ingredients

34 kilo tender pork or beef steaks sliced 1 tablespoon kalamansi or lemon juice 5 tablespoons soy sauce 12 teaspoon ground black pepper 1 big onion sliced in rings Salt and pepper to taste Cooking oil (Olive oil preferred)

Bistek Cooking Ingredients

Marinate porkbeef steak with kalamansi (or lemon) juice soy sauce salt and pepper for 30 minutes or more Set aside

Fry onion rings until translucent Set aside

In a skillet fry marinated porkbeef steak over high heat turning upside down several times until tender Add onion rings and just enough marinade to create oily sauce Cover and simmer until done Serve hot

Pork Binagoongan Ingredients

1 kilo pork liempo cut in serving pieces 12 cup shrimp bagoong 1 tablespoon garlic minced 1 small onion chopped 1 medium tomato sliced in 8 pcs 1 teaspoon Philippine birds eye pepper (siling labuyo) 5 tablespoon vinegar 12 tablespoon sugar 1 eggplant cut in slices

Pork Binagoongan Cooking Preparation

Boil pork until tender and cut into cubes Set aside

Sauteacute garlic onion and tomato Add pork and shrimp bagoong Stir fry for few minutes until pork starts to render fat and edges turn to brown Add vinegar and siling labuyo Simmer for 5 minutes Season with sugar and drop the eggplant Continue cooking in low fire until the eggplant is done Serve hot

Bopis Ingredients

12 kilo pork lungs 12 kilo pork heart 1 medium carrots cut into small cubes 1 medium kinchay or celery 5 Philippine birdrsquos eye (siling labuyo) 5 tablespoons soy sauce 5 tablespoons vinegar 1 tablespoon annatto (atsuete) seeds substitute 14 cup catsup Salt and pepper to taste MSG (optional)

Bopis Cooking Preparation

Boil the heart and lungs for 10 minutes Remove and chop into small sizes Set aside and discard the water

Boil again for another 10 minutes in new water Strain and set aside

Mash the annatto seeds in 14 cup water Save the annatto water and discards the seeds

Sauteacute garlic and onion Add lungs heart kinchay and soy sauce Saute for another 10 minutes Add vinegar and siling labuyo Simmer for 5 minutes Season with salt and pepper Add carrots and annato water Simmer and continue cooking until done Serve hot

Kalderetang Kambing Ingredients

1 12 kilos goat meat cut into chunks 1 potato quartered 1 carrot cut in 1 inch chunks or slices 1 clove garlic pounded 1 onion chopped 1 can liver spread or ground liver 1 tomato quartered 1 can tomato sauce 15 green olives (stoned or pitted) 1 tablespoon pickles 2 tablespoons peanut butter 1 grated cheese 1 bell pepper sliced 1 tablespoon ground black pepper 2 stems kinchay (celery) chopped 2 laurel leaves 12 cup soy sauce Cooking oil MSG (optional)

Kalderetang Kambing Cooking Instructions

Fry the potato and carrot for 3 minutes Set aside

In a bowl marinate goat meat in vinegar soy sauce and ground black pepper for 1 hour Set aside

Sauteacute garlic and onion in a saucepan Add the marinated goatrsquos meat tomato and kitchay Continue sauteing until all liquid has evaporated and meat starts to render fat Add water enough to cover the goatrsquos meat Boil until tender

Add tomato sauce and pickles Simmer for 10 minutes Add the cheese peanut butter liver spread potato olives and carrots Simmer for 5 minutes Drop the bell pepper Simmer 1 minute before serving Serve hot

Lechon Kawali Ingredients

I kilo pork belly (liempo) 2 tablespoon salt 12 tablespoon peppercorns 4 cloves garlic pounded 1 bottle 7-up (optional) Cooking oil

Sauce Ingredients

Vinegar Soy sauce Onion chopped Garlic mined Mang Tomas lechon sauce (optional)

Lechon Kawali Cooking Instructions

Boil water with salt garlic peppercorn and 7-up Add pork and continue boiling until tender Strain pork and keep dry Deep fry in hot cooking oil until golden brown and crispy Chop the lechon kawali and serve with lechon sauce or vinegar with soy sauce onion and garlic

Pata Tim Ingredients

1 kilo porkrsquos leg (pata) cut in chunks 14 cup soy sauce 2 tablespoons brown sugar 1 onion chopped 1 clove garlic minced 1 tomato chopped 2 tablespoon banana blossoms 1 tablespoon star anise 1 can tomato sauce Cooking oil Broth

Pata Tim Cooking Instructions

In a saucepan brown pork pata in oil then add the garlic onion and tomatoes Stir fry for 3 minutes then add the broth to cover soy sauce and sugar Cover and simmer until the pork is tender When little sauce is left add the tomato sauce Simmer for few minutes until sauce thickens Season with salt pepper and oyster sauce to taste Drop the banana blossoms and star anise Cook until done are done and serve

Pork Adobo Ingredients

1 kilo pork cut in cubes 1 clove garlic pounded 1 medium onion chopped 1 tablespoon sugar 4 laurel leaves 6 tablespoons soy sauce 6 tablespoons vinegar 1 tablespoon ground black pepper 1 cup rice water 1 potato quartered Hard boiled eggs MSG (optional) Cooking oil

Pork Adobo Cooking Instructions

Fry potato in 3 minutes Set aside

Brown the pork then add rice water vinegar soy sauce and the rest of the ingredients except the potato and hard boiled eggs When pork is light tender add the potato Cook until done or when little sauce is left then garnish with hard boiled eggs

Adobong Kangkong Ingredients

1 bundle of kangkong (river spinanch) cut stems 1rdquo length 14 cup vinegar 14 cup soy sauce 1 clove garlic minced

Adobong Kangkong Cooking Instructions

Saute garlic When golden brown add all other ingredients Cover and simmer until done Donrsquot overcook the kangkong Serve hot

Filipino Spaghetti Ingredients

1 kilo spaghetti noodles 34 kilo ground beef 1 carrot minced 1 small can evaporated milk 1 can liver spread 14 kilo hotdog slices 1 tablespoon garlic minced 1 onion minced 2 bottles of banana catsup 1 can tomato sauce 1 cup grated cheese 1 tablespoon sugar Salt and pepper Cooking oil

Filipino Spaghetti Cooking Instructions

Boil spaghetti noodles with salt and cooking oil for 10 minutes Drain and set aside in a platter

Sauteacute garlic and onion Add ground beef and cook until meat turns light brown Season with salt and pepper Add banana catsup and tomato sauce Simmer for 10 minutes Add hotdog carrots sugar liver spread and milk Simmer for 5 minutes This is your sauce mixture

Pour the mixture on top of the spaghetti noddles Garnish with grated cheese

Arroz Caldo Ingredients

1 kilo chicken cut in small pieces 1 cup uncooked malagkit or plain rice or combination 1 small onion chopped 1 tablespoon garlic chopped 1 root ginger sliced 6 cups water or broth Fish sauce Cooking oil Salt to taste (optional) Chicken bouillon cubes (optional) 1 tablespoon minced fried garlic (for garnishing) 1 tablespoon scallions (for garnishing)

Arroz Caldo Cooking Instructions

In a casserole sauteacute garlic onion and ginger in oil Add chicken and stir fry with fish sauce until light browned Drain any remaining oil and then add rice Add enough water and bring to boil Continue cooking stirring occasionally until chicken is tender and rice is done (add hot water if necessary) Season with fish sauce according to taste Serve hot in a bowl Garnish on top with fried minced garlic and scallions

Cooking Tip

Always dry chicken well with paper towels before placing into hot frying pan so it wont stick

You have the option of using salt or chicken bouillon cubes as seasoning instead of fish sauce

Leche Flan (egg yolk) Ingredients

10 egg yolks (pula ng itlog) well beaten 1 big can evaporated milk 1 big can condense milk 3 tablespoons brown sugar 1 tablespoon vanilla 3 moulds (lyanera) container Aluminum foil 34 cup water

Leche Flan (egg yolks) Cooking Instructions

Mix water and sugar in the moulds Parboil in very low fire until it turns brown and sticky Do not overcook the sugar

In a bowl mix the following ingredients egg yolks evaporated milk condensed milk and vanilla Pour the mixture in the moulds and cover with aluminum foil Steam for about 15 - 20 minutes Remove from the steamer Cool it down before serving

Cooking Tip

You can also bake it for 45 minutes 370F placing the lyanera in the middle of a bigger tray half filled with water -

Okoy - Deep Fried Shredded Papayas w Shrimp

Ingredients

1 medium sized Papaya shredded

14 kilo of prawns

1 onion sliced

12 cup of flour

1 egg

1 cup of water

12 tsp of salt

Cooking oil for deep frying

Cooking Procedure

Mix flour egg salt and water in a bowl then add the shredded papaya and mix it well

Get your deep frying pan and pour the cooking oil Let it heat up well Get a small saucer and place about two to three spoonful of your papaya and flour mixture Flatten the mixture with the back of a spoon to have a nice round shape of about an inch thickness Decorate the top with a prawn from the saucer slide the mixture gently on your hot oil and cook both sides until golden brown Be careful dont splatter it Now to prepare a vinegar dip - Get a cup of Vinegar (any kind but preferably sukang puti or according to your likeness) chopped some chilis ground garlic salt and pepper

Sisig BangusMilkfish

Ampalaya Leaves with Sardines

Palitaw

Ingredients and cooking procedure after the jump

Ingredients

1 kilo of Galapong malagkit (Glutinous rice dough)

1 coconut meat grated

12 kilo fo white sugar

Water for cooking

Sesame seeds toasted

Cooking procedure

Divide the galapong into several portions depending on the size of serving you desire

Roll each ortion into a ball and flatten to make a tounge like shape

Boil some water While the water is boiling dro each of the galaong portions It is cooked when the galapong surfaces

Remove each cooked portion Allow to cool

Dredge in grated coconut and srinkle with sugar mixed with toasted sesame seeds before serving

Page 6: Pinoy Recipe

Gulaman at Sago

(Gelatin and Tapioca Pearls)

This recipe came from The Philippine Cookbook by Virginia Roces de Guzman and Nina Daza Puyat available at Made in the Philippines

Ingredients

1 cup sugar 2 cups water 1 bar white gulaman (or 1 pack Jello) soaked in water and drained 2 cups cooked sago (tapioca pearls)

Directions

Caramelize sugar and when golden brown add water and bring to a boil Put in the softened gulaman (or Jello) and stir till completely melted Strain into a baking pan Cool and cut into cubes

For the sago make a syrup following the procedure for gulaman Continue cooking the caramelized sugar and water until syrupy Pour boiling water over the sago drain and combine with the syrup Serve with cubed gulaman with crushed ice

Champorado

(Chocolate Rice Pudding)

From the cookbook called Favorite Filipino Dishes by JF Silverio

Ingredients

1 cup glutinous (sweetsticky) rice 2 12 cups water 12 cup (more or less to taste) unsweetened cocoa 12 cup (more or less to taste) sugar 18 tsp vanilla extract

some sweetened condensed milk

Directions

Cook rice in a medium-sized saucepan with 2 12 cups water Stir constantly When rice is ready (rice should be somewhat transparent) add cocoa sugar and vanilla Serve in bowls with swirls of sweet condensed milk on top Serves 4 people

Turon

Ingredients

ripe bananas peeled and cut into half lengthwise brown sugar 3 cups cooking oil lumpia wrappers 12 cup langka preserves (optional)

Directions

Roll banana in sugar Wrap banana (and langka if you have) in lumpia wrapper just like you would a lumpia Fry in hot oil until golden and crispy Recipe from Manong Ken

Ube Halaya

Ingredients

2 lb ube (purple yam) (you can also buy powdered ube from Asian stores) 250 g sugar 1 cup sugar (or as desired)

1 can condensed milk 2 cups coconut milk butter

Directions

Boil yam until tender and cut into cubes then grind in a food processor with sugar and coconut milk (if you have the powdered variety mix ingredients) Transfer to a sauce pan add the condensed milk (if starting from fresh) and cook over a low fire stirring continuously Continue stirring until the mixture turns into a thick paste and separates from the pan Transfer to a shallow platter or pan and allow to cool Serve

Palitaw

Ingredients

Sweet rice flour - about a cup 34 cup water coconut flakes Lots of white sugar Toasted linga (sesame seeds)

Directions

Mix rice flour with water to make dough Make little balls then flatten Boil water in a saucepan Drop flattened dough balls into boiling water The cakes are cooked when they float Remove from water let cool a little bit roll in combined sugar and toasted sesame seeds and coconut flakes

Peanut Squares

Ingredients

1 cup of shelled roasted peanuts 12 cup of sugar 34 cup of milk 14 cup of sugar for the pastry board Equipment needed You will need meat grinder a saucepan a spatula a rolling pin a knife and a cooking spoon Directions

Put the peanuts through a meat grinder with a medium blade Then place them in a saucepan with the 12 cup of sugar and the milk Mix well Place the peanut mixture over medium flame and cook stir constantly until the mixture boils and the sugar dissolves Lower the flame and cook stir often until the mixture thickens As the mixture gets very thick stir continually to prevent sticking This will take around 15 minutes When the mixture is so thick that you can see the bottom of the pan when you stir remove from stove Sprinkle the 14 cup of sugar on the pastry board Turn the peanut mixture out onto the sugar and flatten it out with a spatula Allow it to cool so you can handle it Next roll it out with a rolling pin until the mixture is about 14 inch thick With a knife cut the mixture into small squares or with a cookie cutter Remove the cookies from the pastry board with a spatula This recipe makes 3 12 to 4 dozen

Pich Pichi

Ingredients

2 cups grated cassava (see note) 2 cups sugar 2 cups pandan water (see note) Grated coconut for garnish

Directions

Combine all ingredients except the coconut Pour into 2 9-inch round pans Steam for 45 minutes or until set Cool Form into balls then roll in grated coconut

Note Cassava is a root vegetable also called manioc and yuca available in Asian and Latin markets It is the base ingredient in tapioca Pandan is related to lauhala classified as a pandanus plant and is widely available in Asian markets It is sometimes called fragrant screwpine The leaves are used throughout Asia as a flavoring To make pandan water boil the leaves from 4 pandan stalks in 2 cups of water until fragrant Cool FromThe Filipino Cookbook The Maya Kitchen (Anvil Publishing Inc Philippines 1994)

Cassava Cake This is a classic Filipino dessert enjoyed year round Most of the ingredients can be found in an oriental store near you I have found the most difficult ingredient to find is usually the coconut cream If you cant find it dont worry Simply use another can of coconut milk in its place Also it is easier to just buy the cassava already grated It should be in the freezer section You could cut the recipe in half but then you are left with 12 a can of everything Or try making one thick cake Youll have to cook much longer though Careful Im not sure if it will all fit in one pan I hope you enjoy it

Ingredients

Cake 2 Lbs Grated Cassava 1 14 oz Can Sweetened Condensed Milk (Reserve 13 cup for Topping) 1 12 oz Can Evaporated Milk 1 14 oz Can Coconut Milk (Reserve 13 cup for Topping) 1 13 oz Can Coconut Cream (Reserve 13 cup for Topping) 23 Cup Sugar 3 Eggs plus 3 Egg Whites 1 Cup Grated Coconut Topping 3 Egg Yokes 13 Cup Reserved Sweetened Condensed Milk 13 Cup Reserved Coconut Milk 13 Cup Reserved Coconut Cream Directions Preheat oven to 325deg f In large mixing bowl combine cake ingredients Mix well Pour equally into two large greased rectangular pans Bake until top is no longer liquid (approximately 30 minutes) Mix topping ingredients well and spread evenly on the two cakes Bake an additional 20 to 30 minutes Cool cakes completely Slice each cake into 24 equal squares

Courtesy of Jeff Palazzo

Rum flan cake Yield 8 Servings Ingredients 1 c Sugar 3 Egg yolks 2 Eggs 13 oz Evaporated milk 1 ts Grated orange peel 2 tb Rum 34 c Sifted cake flour 12 c Sugar 1 ts Baking powder 14 ts Salt 2 Egg yolks 3 tb Oil 1 tb Rum 3 tb Orange juice 3 Egg whites 14 ts Cream of tartar Whipped cream Directions Caramelize 12 cup sugar in 9-inch (about 3 12- to 4-inches deep) heart-shaped or round pan Beat together 3 egg yolks eggs 12 cup sugar evaporated milk orange peel and 2 tablespoons rum Set aside To make cake batter sift flour with 14 cup sugar baking powder and salt Place in small bowl and make well in center Place 2 yolks oil 1 tablespoon rum and orange juice in well Stir until blended starting from center Beat egg whites with cream of tartar until foamy Gradually add remaining 14 cup sugar beating until stiff but not dry Gently fold batter into whites

Pour custard mixture into caramel-lined pan Gently spoon cake batter over flan mixture Place pan in larger pan and pour hot (not boiling) water into larger pan until it reaches half depth of cake pan Bake at 325F 50 to 60 minutes or until cake is done Cool on rack or chill until ready to serve Invert onto serving platter and pipe whipped cream rosettes around edges of flan

Coconut Rice (Mochi - Bibinka)

Ingredients

2 12 lb (5 12 cups) mochi rice

1 can (12 oz) frozen coconut milk thawed

1 package (1 lb) dark brown sugar (2 13 cups packed)

Directions

Rinse rice and cook in rice cooker In saucepan combine coconut milk and 1 14 cups of the brown sugar Cook over medium heat stirring constantly until thickened (Approx 20 min) Preheat oven to 350 degrees F

Put cooked rice into a large bowl Reserving 12 cup of coconut mixture stir remainder and remaining brown sugar evenly into hot rice Put into prepared pan Top with reserved 12 cup of coconut milk mixture Bake for 20 minutes then broil for 5 minutes to set topping Cut into small pieces Makes 45 servings

Avocado Milkshakes This sounds really weird I know but its actually quite good Youll see avocado icecream in Asian supermarkets that carry foods and ingredients from the Philippines and this is close to that Give it a try you might be surprised Thanks to Nathan Chua for the recipe

1 avocado

13 quart whole milk

3 tablespoons sugar

2 scoops vanilla ice cream

Directions

Blend Drink

Pianono Dessert Pianono Dessert recipe (Filipino jelly roll)a nice filipino dessert recipe to try

Ingredients

14 cup butter

13 cup ground unsalted almonds

1 cup coconut flakes

12-ounce can condensed milk

1 cup sifted flour

13 cup cocoa

14 teaspoon salt

1 teaspoon baking soda

1 cup sugar 3 eggs separated

13 cup cold water

1 teaspoon vanilla confectionerrsquos sugar

Instructions 1 Line a 10-by-15-inch jelly-roll pan with foil Preheat oven to 375F 2 Melt butter and pour into foiled pan Mix nuts and coconut flakes and sprinkle evenly in pan Drizzle with condensed milk 3 Sift together flour cocoa salt baking soda and sugar 4 Beat egg yolks in bowl until fluffy 5 Blend sifted dry ingredients water and vanilla and beat for another minute 6 Beat egg whites separately until stiff and fold into mixture 7 Pour into pan and bake for 20 minutes or until cake is done Sprinkle with confectionerrsquos sugar Transfer to a cookie sheet roll in jelly-roll fashion and wrap with a towel to set until cool 8 Transfer to a serving platter and sprinkle with more confectionerrsquos sugar 9 The Filipino dessert recipe is ready to serveenjoy

Cascaron - bitsu-bitsu Yield 1 Recipe

Ingredients

1 pk Mochi flour 1 Coconut grated place -coconut in a large bowl 1 12 c Hot water pour into bowl -of coconut 13 Box of dark brown sugar 14 c Cold water

Directions

Squeeze grated coconut in water than strain coconut water in clean dish towel over another bowl Squeeze until all liquid has been extracted (Instead of fresh coconut you may use 12 can of grated coconut and 1 12 cups of water) Place canned coconut in flour and add water until dough is soft but not too sticky Do the same with fresh coconut Shape dough in balls of 1 inch diameter and fry in deep fat until golden brown Drain dough balls on paper towel Then put them in a large mixing bowl When all have been fried boil water and brown sugar in a small sauce pan until it reaches the soft boil stage This is done by placing a drop of syrup in a bowl of cold water If it retains it shape and is soft it is ready Pour over dough balls Mix well so that all are coated with syrup Remove from bowl and place them in a platter to cool Excellent with coffee or TEA

Bibingkang Galapong

Ingredients

4 eggs well beaten 2 cups coconut milk 1 cup sugar 14 cup melted margarine 2 cups rice flour 2 tablespoons baking powder 12 teaspoon salt 14 cup coco cream 14 cup sugar for topping

Directions

Add sugar to beaten eggs Combine salt and flour add to egg mixture Add melted margarine coconut milk and baking powder Pour into banana leaf-lined mold Bake in 375 degrees Fahrenheit oven When half-done take it out from the oven and brush top with coconut cream and sugar and bake until golden crust is formed Yield 3 large bibingkas

Buko Pie

Ingredients

CRUST

2 cup all purpose flour

1 teaspoon salt

12 cup corn oil

1 tablespoon water FILLING

3 1 3 cup buko young coconut

12 cup white sugar

12 cup evaporated milk

14 cup cornstarch

14 cup cheese grated

Directions

To prepare the crust combine flour and salt Blend in oil thoroughly using a fork Sprinkle with water Continue cutting with a fork until flour mixture forms tiny lumps Form flour mixture into a ball Divide dough into 2 equal portions Roll out to make 2 crusts Cover bottom of pie pan with one crust Cut excess Prick pastry all over with fork Bake in preheated oven at 450degF for 12-15 minutes or until golden brown FILLING Combine all ingredients except cheese and cook over low heat Continue stirring until thick Pour mixture into pastry-lined pie pan Top filling with the second crust Seal ends all around with a fork Bake at 400 degF until crust turns golden brown Sprinkle grated cheese on top Bake for additional 5 minutes Serves 8

Sapin Sapin

Sapin-Sapin Recipe made from rice flour or rice that has been soaked overnight then crushed into a paste sometimes yams or yam flour coconut milk and sugar Each layer is tinted (the bottom one a deep ube-like purple the middle a golden yolk yellowthe top one white) and steamed before the next layer is added This famous Sapin-Sapin originated from the northern part of the Philippines the province of Abra A treat as sumptuous as sapin-sapin is no longer surprising when ways of cooking it is already spread down to other provinces and thus now being enjoyed by many Fast foods cake and pastry shops are making and selling their versions of sapin-sapin Estimated cooking time 1 hour and 30 minutes

Sapin Sapin Ingredients

1 12 cups malagkit dough (galapong)

12 cup rice galapong

2 12 cups white sugar

3 cups cooked ubi (mashed)

grated coconut

4 cups thick coconut cream (from 2-3 coconuts)

2 cans (big) condensed milk

food coloring violet amp egg-yellow

Sapin Sapin Cooking Instructions

Blend all ingredients except mashed ubi and food coloring Divide Into 3 Parts To one part ndash add mashed ubi To heighten the color of the ubi add a dash of violet food coloring Mix well To 2nd part ndash add egg-yellow coloring Mix well To 3rd part ndash just plain white nothing to add

Grease a round baking pan Line with banana leaves and grease the leaves Then pour in ubi mixture Spread evenly Steam for 30 minutes or more until firm Note cover the baking pan with cheese cloth before steaming Pour 2nd layer on top of the cooked ubi Cover again and steam for 30 minutes Lastly pour in 3rd layer or the plain mixture Again steam for 30 minutes or until firm Meanwhile fry the grated coconut until brown and put on top of the sapin-sapin Cool before slicing Tags delicacy rice sweets

Suman sa Ibus

Our Filipino rice-farming forefathers believed that there is nothing better to fill the stomach than rice grown and tended by onersquos own perseverance Whether it is simple boiled rice rice gruel or rice cake it is prepared carefully in appreciation of the farmers hard work In the province it is still a sight to see women gathered around a tub of soaked rice telling stories as they wrapped suman And if the variety of ways a suman is wrapped is any indication it is of the artistry skill and ingenuity of these women

Suman sa Ibus Ingredients

3 cups malagkit rice 2 teaspoons salt 2 cups thick coconut milk

Suman sa Ibus Cooking Instructions Soak malagkit in water for an hour or ntil grains are swollen Drain Add salt nd coconut milk Mix well Prepare ibus then fill with rice mixture Seal tubes and tie with strips of the ibus Arrange the suman in a big saucepan and cover with water Cover the pot and boil for 2 hours or until cooked Serve with sugar or ripe mango

How to wrap a Suman Ibu

Fold the end of the buri leaf by 1 inches

Fold the bottom edge into a triangle

Start rolling up the buri leaf in an overlapping manner

Roll up the buri to make a tube

Attach a small piece of wooden pick to secure the tube

Fill the tube with malagkit

Seal the ibus tube

Tie with strips of buri

Adobong Baboy Ingredients

1 kilo pork cut in cubes 1 clove garlic pounded 1 medium onion chopped 1 tablespoon sugar 4 laurel leaves 6 tablespoons soy sauce 6 tablespoons vinegar 1 tablespoon ground or whole black pepper 1 cup rice water MSG (optional) Sugar (optional) Cooking oil

Adobong Baboy Cooking Instructions

Marinate pork in soy sauce garlic and pepper for 1 hour

Sauteacute onion then drop the marinated pork and laurel leaves Continue sauteing until liquid has evaporated and meat starts to render fat Pour the marinade including the bits of garlic and a cup of rice water Add the potato and continue boiling in medium fire until pork becomes tender Pour vinegar and simmer until little sauce is left Season with sugar if desired according to taste Serve hot

Filipino Callos (Beef tripe) Ingredients

1 kilo beefs tripe (tuwalya ng baka) sliced in serving pieces 1 tablespoon garlic minced 1 small onion chopped 1 can pork and beans 5 tablespoons soy sauce 14 tablespoon ground black pepper 14 tablespoon sugar 1 root ginger crushed 1 tablespoon salt MSG (optional)

Filipino Callos (Beef tripe) Cooking Instuctions

In a stock pot with enough water add the beef stripe ginger and salt Bring to a boil for 20 minutes to remove the obscenity

Remove from fire replace water and boil again until beefs tripe becomes tender Slice the beefs tripe lengthwise and set aside

Sauteacute garlic and onion Add the beefs tripe soy sauce pepper Stir fry for 10 minutes Add the pork and beans and sugar Continue cooking for another 5 minutes or until done Serve hot

Warek Warek Ingredients

Pigrsquos meat and entrails (tongue liver intestine) White onion thinly sliced Salt and pepper Calamansi or lemon juice Pigs brain Mayonnaise (optional)

Warek Warek Instructions

Parboil intestines with sliced lemon or calamansi to remove the odor Parboil tongue until half cooked Wash and clean well the liver

Grill intestine tongue and liver until brown Slice into 1rdquo long and 14rdquo thick (or your desired sizes) then place in a large bowl Mix the slices of onion and boiled brain Balance seasoning with calamansi juice salt and pepper according to taste

Cooking Tip

If porks brain is not enough or not available you may use mayonnaise as a substitute

You can also wrap the brain in an aluminum foil and grill Blend in the dinakdakan and viola Ready to eat

Pork Sisig Ingredients

1 kilo pork head (face ear cheek tongue) 14 cup liver broiled and cut in cubes 1 tablespoon garlic minced 1 small onion chopped 2 bay leaves 12 cup vinegar 1 tablespoon red bell pepper chopped 12 teaspoon ground black pepper 1 cup pork or beef stock 2 kalamansi sliced 3 siling labuyo chopped Salt or fish sauce to taste

Pork Sisig Cooking Instructions

Grill porkrsquos head to remove any remaining hair Boil until tender debone and then cut in small cubes

Sauteacute garlic onion red bell pepper Add liver and pork Season with salt vinegar and pepper Add stock and bay leaves Bring to a boil then simmer until little sauce is left Adjust seasoning according to taste

Garnish with kalamansi and siling labuyo on a sizzling plate Squeeze the kalamansi and stir the chopped siling labuyo over the plate if desired

Pork Sinigang Ingredients

10 tamarind seeds or 1 package sinigang mix 1 kilo pork cut in 1 12 inches chunks (liempo kasim or ribs) 1 onion sliced 4 tomatoes sliced 1 radish (labanos) sliced 5 string beans(sitaw) cut in 2rdquo length 12 cup kangkong leaves (river spinach) 4 pieces gabi (taro) peeled and cut in halve 2 whole siling haba (long green pepper) Soy sauce Kalamansi

Pork Sinigang Cooking Instructions

Boil the tamarind seeds mash and drain the juice Set aside

In a saucepan or stock pot boil pork until tender Add onion tomato and tamarind juice Add gabi until tender and thickens the soup Simmer then add radish and string beans When tender add kangkongleaves Season with fish sauce according to taste Serve hot with soy sauce and sliced kalamansi

Sinanglaw Sinanglao Ingredients

1 12 kilo of beef innards of your preference

large intestine

heart

lungs

tenderloin

2 clove garlic pounded 3 onions sliced 1 package sinigang mix (or kamyas or tamarind seeds) 1 root ginger crushed Banana leaves (optional) Salt and pepper to taste

Sinanglaw Sinanglao Cooking Instructions

Wash and mash the raw innards with salt and banana leaves When cleaned parboil in a large kettle with ginger to remove the odor and obstinacy Strain and cut 1 ndash 2 inches lengths or your desired sizes

In a stock pot drop the onions Put the innards on top of the onions then on top of the innards the garlic Cover and simmer gently until most of the onions extract its juice Season with salt then cook for 15 minutes or until seasoning is absord Add enough water to cover about 3 inches above the meat Bring to a boil and add sinigang mix according to preferred sour taste Continue boiling in medium low fire until meat becomes tender Add chili peppers and season with fish sauce to taste Add little bile if desired and serve

Menudo Ingredients

1 kilo pork cut into desired pieces 14 kilo hotdog cut into desired pieces 14 kilo liver cut into desired pieces 1 potato diced (fry in 3 minutes) 1 carrot diced (fry in 3 minutes) 1 onion minced 1 tablespoon garlic minced 12 cup soy sauce 12 cup raisins 1 can tomato sauce 2 stems kinchay (celery) chopped 1 teaspoon ground black pepper Cooking Oil Sugar

Menudo Cooking Instructions

Marinate pork in soy sauce and ground black pepper for 1 hour or more Boil liver for 5 minutes Drain and set aside

Sauteacute garlic and onion Add marinated pork and kitchay Continue sauteing until all liquid has evaporated and meat starts to render fat

Add tomato sauce and simmer for 15 minutes Add liver hotdog potato and carrot Continue cooking in medium fire for 5 minutes or until done

Season with little sugar (if desired) according to taste Serve hot

Pork Embotido Ingredients

1 kilo ground pork 1 carrot minced 1 can reno liver spread 12 cup pickles minced 12 cup raisins 2 beaten eggs 1 tablespoon salt 2 small onions minced 12 cup tomato sauce 12 cup grated cheese 1 hotdog minced 2 broiled eggs sliced Kinchay o celery minced 2 slices bread minced 14 tablespoon ground black pepper MSG (optional)

Embotido Cooking Instructions

In a bowl combine all ingredients (except the hard boiled eggs) and mix well until blended

Place a mound (1 cup per roll) of meat mixture on a sheet of oily greased aluminum foil (place the slices of egg at the center of each mixture) and form an 8 long by 2 diameter roll

Steam for 30-40 minutes Remove from steamer and let cool

You may either fry or eat it as is Serve with catsup

Kare Kare Ingredients

1 kilo oxtail cut in chunks 12 kilo beef tripe slice in 2rdquox3rdquo lengths 2 cloves garlic crushed 1 big onion sliced 12 cup peanuts grounded 12 cup toasted rice grounded 14 cup annatto seeds 1 heart of banana (puso ng saging) cut in lengths 10 string beans cut into 2rdquo lengths 1 eggplant sliced Salt and pepper to taste Bagoong alamang Cooking oil

Kare Kare Cooking Instructions

Place annatto seeds in 12 cup water for 30 minutes Mash seeds and set aside the annatto water Discard the seeds

Boil beefrsquos oxtail and tripe in separate saucepan until tender Drain both oxtail and tripe Save the broth of the oxtail only

Sauteacute garlic and onion in a large saucepan Add annatto water oxtail and tripe Simmer and then add the grounded peanut and toasted ground rice Stir and continue to simmer for few minutes Add broth just enough to make a thick sauce Parboil then add vegetables (do not overcook) Season with salt and pepper according to taste Serve hot with bagoong alamang

Papaitan Ingredients

12 kilo following beef innards cut in 1 cube

tripe liver kidney heart pancreas intestines

1 cup beef tenderloin cut in 12 cubes 14 cup bile 1 onion minced 1 clove garlic minced 1 head ginger minced 14 cup onion leaves 5 Philippine birds eye peppers (siling labuyo) Salt and pepper Fish sauce

Ingredients for cleaning and boiling the innards

1 lemon sliced(optional) 8 kalamansi sliced (optional) Banana leaves (optional) 1 ginger root crushed

Papaitan Cooking Instructions

Wash and mash the raw innards with salt and banana leaves to get rid of the odor When cleaned boil in a large kettle with ginger and lemon or kalamasi until tender Cut into 12 inch cubeslengths Set aside

Suate ginger garlic and onion When onion appears translucent drop the beef innards Spice with salt and pepper and continue sauteacuteing until enough broth comes out from the innards Pour enough water to cover the mixture Bring to a boil for a while and then drop the beef tenderloin Simmer until tenderloin is cooked then drop the siling labuyo

Add bile little by little (be careful not to over bitter taste) and adjust seasoning with fish sauce according to taste Serve hot in a bowl and garnish with chopped onion leaves

Cooking Tip

To make it healthy and if you have the time cook the papaitan long before you intend to serve Let it cool then refrigerate All the fat will solidify and you can easily scrape it from the surface The taste will not change it will even improve as the meat and all the condiments will have blended so well in the broth already

Calamansi juice will further enhance the taste And if you want a stronger pepper aroma but not the spice put some chopped siling haba

Pata Tim Ingredients

1 kilo porkrsquos leg (pata) 14 cup soy sauce 34 cup pineapple juice 34 cup oyster sauce 2 cloves garlic rushed 1 tablespoon rice wine 1 tablespoon pepper corns 1 red onion chopped 3 bay leaves Lettuce (fried in 2 minutes)

Pata Tim Cooking Instructions

In a stock pot with enough water simmer the pork pata with all the ingredients until fork tender Add hot water if necessary to replace the evaporated liquid Drain and cut the meat from one side and separate the bones Save 1 cup of broth

Place lettuce in a platter Put the pata over the lettuce Set aside

Pata Tim Sauce Ingredients

1 cup broth of pata 5 tablespoons cornstarch Salt to taste

Pata Tim Sauce Cooking Instructions

In a skillet combine broth cornstarch and salt to taste Bring to boil until sauce becomes thick

Pour the sauce on top of the pata Serve hot

Cooking Tip

Boiling the porks leg slowly and gently over low heat brings out the flavor of the meat and keeps the meat very tender

Nilagang Baka Ingredients

1 kilo beef cut in chunks 1 small head cabbage (repolyo) quartered 14 kilo Chinese cabbage (pechay) 2 potatoes quartered 1 onion sliced 1 tablespoon peppercorns Fish sauce 2 beef boullion 1 lemon or 5 kalamansis Soy sauce

Nilagang Baka Cooking Instructions

Fry the potatoes in 3 minutes Set aside

In a stock pot simmer the beef with onion and peppercorn for at least one hour Remove the scum that rises above the soup More water maybe added if the beef if tough When beef is very tender add potatoes and carrots Let stand for 5 minutes Add repolyo cabbage and Chinese cabbage Season with fish sauce according to taste

Remove from fire and serve hot with a mixture consisting of soy sauce and lemon or kalamansi juice

Cooking Tip

Boiling the beef chunks slowly and gently over low heat brings out the flavor of the meat and keeps the meat very tender

But but butif you dont have much time and you want to expedite the cooking process use pressure cooker to soften the meat of the beef shank When tender add the necessary ingredients

Sweet and Sour Meatballs Ingredients

Meatballs Ingredients

1 kilo ground pork or beef 1 onion minced 1 clove garlic minced 3 well beaten eggs 12 cup flour Ground pepper Soy sauce Salt

Sauce Mixture Ingredients

1 can pineapple (set aside juice) sliced 1 carrot sliced 1 bell pepper sliced lengthwise 4 tablespoons garlic minced 1 onion chopped 12 tablespoon salt 1 tablespoon sugar 3 tablespoons soy sauce 12 cup water 2 tablespoons flour Ground black pepper Cooking oil

Sweet and Sour Meatballs Cooking Instructions

In a bowl mix all the meat balls ingredients together Season with salt soy sauce and pepper according to taste Form a ball 1rdquo diameter out of the mixture Deep fry the raw meat balls until golden brown Strain drain in a plate with paper towel and set aside in a platter

In a skillet sauteacute garlic and onion Add the pineapple and carrot Simmer for 10 minutes Add the pineapple juice sugar soy sauce water flour salt and water Simmer until a saucy consistency is achieved Add bell pepper Simmer for 1 minute

Pour the hot sauce (mixture) on top of the meat balls Serve hot with rice

Lechon Liempo Ingredients

Pork meat (liempo) 12 -16 inches long Garlic pounded Salt and pepper to taste Rosemary leaves Sliced tomatoes for garnishing

Lechon Liempo Cooking Instructions

Wash and dry meat with paper towel Rub inner layer of meat with a mixture of salt pepper garlic and rosemary leaves Roll meat and then tie both ends forming a circular tube form Place in a roasting pan

Preheat oven to 400F Bake in oven for about 15 minutes and then decrease heat to 350F Bake for about one and a half hours to 2 hours or until meat turns golden brown and crispy Remove pan from oven then put meat on a rack Slice in rings and place in a platter Garnish with sliced tomatoes then serve

Lechon Kawali Ingredients

I kilo pork belly (liempo) 2 tablespoon salt 12 tablespoon peppercorns 4 cloves garlic pounded 1 bottle 7-up (optional) Cooking oil

Sauce Ingredients

Vinegar Soy sauce Onion chopped Garlic mined Mang Tomas lechon sauce (optional)

Lechon Kawali Cooking Instructions

Boil water with salt garlic peppercorn and 7-up Add pork and continue boiling until tender Strain pork and keep dry Deep fry in hot cooking oil until golden brown and crispy Chop the lechon kawali and serve with lechon sauce or vinegar with soy sauce onion and garlic

Kilawing Kambing Ingredients

1 kilo goatrsquos meat with skin preferred cuts are from the thigh loin neck and shoulder 2 big onions sliced 1 root ginger cut in strips (optional) 3 siling labuyo chopped Vinegar Salt and pepper Soy sauce

Kilawing Kambing Cooking Instructions

Marinate goat meat in soy sauce grill then make small slices

Balance seasoning with vinegar salt and pepper according to taste Garnish with onion and silling labuyo Refrigerate then serve

Insarabasab Ingredients

1 kilo pork (shoulder preferred) 1 onion thinly sliced 1 ginger root chopped 1 tablespoon Philippine birds eye pepper (siling labuyo) 12 tablespoon ground pepper 2 tablespoons vinegar 1 lemon or 5 kalamansi Soy sauce Salt to taste

Insarabasab Cooking Instructions

Slice the pork 1rdquo thick for roasting Spice with salt

Roast pork over an open fire until all pink color of meat disappears When roasted slice pork again into 14 x 1 (thickness x length) long strips and then mixed with onions ginger vinegar pepper and siling labuyo Season with soy sauce and lemon or kalamansi juice according to taste Serve as food in a meal or as pulutan (something to pick up during drinking session)

Igado Ingredients

1 kilo combination of the following

Porkrsquos liver cut in slices

porkrsquos kidney cut in slices

porkrsquos heart cut in slices

1 tablespoon garlic minced 1 medium onion chopped 1 segment ginger cut in stripes 1 small can green peas (gisantes) 2 small carrots cut in slices 1 bell pepper cut in slices 1 cup vinegar Soy sauce Salt and pepper Cooking oil

Igado Cooking Instructions

In a bowl marinate liver in vinegar Set aside

Saute garlic ginger and onion in oil Add porkrsquos heart and kidney and spice with salt and pepper Saute for 15 minutes or until broth comes out from the innards (add 14 cup water if necessary to soften) Add the liver and continue sauteing for another 5 minutes Add soy sauce to season and continue cooking until sauce thickens Add the carrots fist and when tender drop the bell pepper and peas Cook until vegetables are done

Cooking Tip

You can use porks meat (pork belly preferred) tenderloin spleen or combination if porks heart and kidney are not available

Per photo and if you want it dried just transfer the Igado mixture in another pan and saute until dry But its the one with sauce that is traditional and authentic

Pork Humba Ingredients

12 kilo pork belly cut in cubes 2 cloves garlic crushed 1 small onion chopped 13 cup vinegar 14 cup soy sauce 14 cup brown sugar 3 bay leaves 1 cup rice water 14 tablespoon ground black pepper Cooking oil

Pork Humba Cooking Instructions

Marinate pork in soy sauce and pepper for 1 hour

Saute garlic and onion Add pork from the marinade and bay leaves Stir fry for few minutes until pork starts to render its oily fat Add rice water then bring to a boil until most of the liquid has evaporated Add vinegar but do not stir in order not to over sour the flavor Parboil for few minutes then add the brown sugar stirring once in a while Simmer until a saucy consistency is achieved Adjust seasoning with soy sauce according to taste Serve hot

Dinuguan (Pork Blood Stew) Ingredients

1 kilo pork meat ear intestine or combinations 3-4 cups porkrsquos or beefrsquos blood 1 small head of garlic minced 1 small onion minced 1 tomato chopped 3 long peppers (siling haba) 5 tablespoon vinegar Salt or fish sauce (patis) to taste MSG (optional)

Dinuguan (Pork Blood Stew) Cooking Instructions

Boil pork until tender and cut into desired sizes Save the broth

Sauteacute garlic and onion Add the pork and spice with salt Continue sauteing until liquid has evaporated and meat starts to render fat and edges turn to brown

Add vinegar broth and siling labuyo Simmer for 10 minutes Adjust seasoning with fish sauce according to taste Pour porkrsquos blood stirring regularly for 5 minutes Remove from fire and serve hot

Crispy Pata Ingrediets

1 kilo porkrsquos knuckle (pata) 1 onion chopped 2 bay leaves 14 cup peppercorns 2 tablespoons salt Cooking oil

Sauce Ingredients

1 tablespoon onion chopped 1 tablespoon garlic pounded 12 cup vinegar Soy sauce to taste

Crispy Pata Cooking Ingredients

Boil porkrsquos knuckle in a stock pot with enough water to cover (more water maybe added if the meat is tough) Add salt bay leaves peppercorn and onion Continue boiling until tender then drain and hang to dry Place in the refrigerator overnight Deep fry in hot cooking oil until golden brown Serve with a mixture composed of soy sauce vinegar garlic and onion

Bagnet (Chicharon Baboy) Ingredients

1 kilo pork belly cut into desired pieces 1 liter cooking oil 12 liter water Salt to taste Water

Bagnet (Chicharon Baboy) Cooking Instructions

In a stock pot bring water to a boil with added salt Drop pork and continue boiling for 20 minutes Drain and set aside

Submerged pork in hot cooking oil for few seconds strain and sprinkle with cold water Do this process 3 times until skin pops

Submerge pork until golden brown and serve hot in a platter

Cooking Tip

To avoid mess as well as burns cook in a low cooking area

Beef Caldereta Ingredients

1 12 kilo beef cut in chunks 1 potato quartered (fry in 3 minutes) 1 carrot cut in 1 inch chunks (fry in 3 minutes) 1 clove garlic pounded 1 onion chopped 1 can liver spread or ground liver 1 tomato quartered 1 can tomato sauce 15 green olives (stoned or pitted) 1 tablespoon pickles 2 tablespoons peanut butter 1 grated cheese 1 bell pepper chopped 1 tablespoon ground black pepper 2 stems kinchay (celery) chopped 12 cup soy sauce Cooking oil (Olive oil preferred if available) MSG (optional)

Beef Caldereta Cooking Instructions

In a bowl marinate beef in soy sauce and ground black pepper for 1 hour

In a saucepan sauteacute garlic and onion Add the marinated beef tomato and kitchay Continue sauteing until all liquid has evaporated and meat starts to render fat Add water enough to cover the beef Boil until beef becomes tender

Add tomato sauce and pickles Simmer for 10 minutes Add cheese peanut butter liver spread potato green olives and carrots Simmer for 5 minutes Drop the bell pepper Simmer for 1 minute before serving Serve hot

Kilawing Bituka Ingredients

Large Intestines of pork (bituka ng baboy) Garlic minced Onion sliced Ginger crushed Long green chili peppers (siling haba) Scallions chopped Banana leaf

Kilawing Bituka Cooking Instructions

Wash and mash the intestine with salt and banana leaf to get rid of the odor Wash and clean very well then boil intestine with ginger until tender Cut into desired sizes

Saute garlic and onion Add and brown the intestine Lower heat then blend with soy sauce vinegar and pepper according to taste Garnish with scallions and long green chili pepper Serve as pulutan-something to pick up when drinking a liquor

Bistek Ingredients

34 kilo tender pork or beef steaks sliced 1 tablespoon kalamansi or lemon juice 5 tablespoons soy sauce 12 teaspoon ground black pepper 1 big onion sliced in rings Salt and pepper to taste Cooking oil (Olive oil preferred)

Bistek Cooking Ingredients

Marinate porkbeef steak with kalamansi (or lemon) juice soy sauce salt and pepper for 30 minutes or more Set aside

Fry onion rings until translucent Set aside

In a skillet fry marinated porkbeef steak over high heat turning upside down several times until tender Add onion rings and just enough marinade to create oily sauce Cover and simmer until done Serve hot

Pork Binagoongan Ingredients

1 kilo pork liempo cut in serving pieces 12 cup shrimp bagoong 1 tablespoon garlic minced 1 small onion chopped 1 medium tomato sliced in 8 pcs 1 teaspoon Philippine birds eye pepper (siling labuyo) 5 tablespoon vinegar 12 tablespoon sugar 1 eggplant cut in slices

Pork Binagoongan Cooking Preparation

Boil pork until tender and cut into cubes Set aside

Sauteacute garlic onion and tomato Add pork and shrimp bagoong Stir fry for few minutes until pork starts to render fat and edges turn to brown Add vinegar and siling labuyo Simmer for 5 minutes Season with sugar and drop the eggplant Continue cooking in low fire until the eggplant is done Serve hot

Bopis Ingredients

12 kilo pork lungs 12 kilo pork heart 1 medium carrots cut into small cubes 1 medium kinchay or celery 5 Philippine birdrsquos eye (siling labuyo) 5 tablespoons soy sauce 5 tablespoons vinegar 1 tablespoon annatto (atsuete) seeds substitute 14 cup catsup Salt and pepper to taste MSG (optional)

Bopis Cooking Preparation

Boil the heart and lungs for 10 minutes Remove and chop into small sizes Set aside and discard the water

Boil again for another 10 minutes in new water Strain and set aside

Mash the annatto seeds in 14 cup water Save the annatto water and discards the seeds

Sauteacute garlic and onion Add lungs heart kinchay and soy sauce Saute for another 10 minutes Add vinegar and siling labuyo Simmer for 5 minutes Season with salt and pepper Add carrots and annato water Simmer and continue cooking until done Serve hot

Kalderetang Kambing Ingredients

1 12 kilos goat meat cut into chunks 1 potato quartered 1 carrot cut in 1 inch chunks or slices 1 clove garlic pounded 1 onion chopped 1 can liver spread or ground liver 1 tomato quartered 1 can tomato sauce 15 green olives (stoned or pitted) 1 tablespoon pickles 2 tablespoons peanut butter 1 grated cheese 1 bell pepper sliced 1 tablespoon ground black pepper 2 stems kinchay (celery) chopped 2 laurel leaves 12 cup soy sauce Cooking oil MSG (optional)

Kalderetang Kambing Cooking Instructions

Fry the potato and carrot for 3 minutes Set aside

In a bowl marinate goat meat in vinegar soy sauce and ground black pepper for 1 hour Set aside

Sauteacute garlic and onion in a saucepan Add the marinated goatrsquos meat tomato and kitchay Continue sauteing until all liquid has evaporated and meat starts to render fat Add water enough to cover the goatrsquos meat Boil until tender

Add tomato sauce and pickles Simmer for 10 minutes Add the cheese peanut butter liver spread potato olives and carrots Simmer for 5 minutes Drop the bell pepper Simmer 1 minute before serving Serve hot

Lechon Kawali Ingredients

I kilo pork belly (liempo) 2 tablespoon salt 12 tablespoon peppercorns 4 cloves garlic pounded 1 bottle 7-up (optional) Cooking oil

Sauce Ingredients

Vinegar Soy sauce Onion chopped Garlic mined Mang Tomas lechon sauce (optional)

Lechon Kawali Cooking Instructions

Boil water with salt garlic peppercorn and 7-up Add pork and continue boiling until tender Strain pork and keep dry Deep fry in hot cooking oil until golden brown and crispy Chop the lechon kawali and serve with lechon sauce or vinegar with soy sauce onion and garlic

Pata Tim Ingredients

1 kilo porkrsquos leg (pata) cut in chunks 14 cup soy sauce 2 tablespoons brown sugar 1 onion chopped 1 clove garlic minced 1 tomato chopped 2 tablespoon banana blossoms 1 tablespoon star anise 1 can tomato sauce Cooking oil Broth

Pata Tim Cooking Instructions

In a saucepan brown pork pata in oil then add the garlic onion and tomatoes Stir fry for 3 minutes then add the broth to cover soy sauce and sugar Cover and simmer until the pork is tender When little sauce is left add the tomato sauce Simmer for few minutes until sauce thickens Season with salt pepper and oyster sauce to taste Drop the banana blossoms and star anise Cook until done are done and serve

Pork Adobo Ingredients

1 kilo pork cut in cubes 1 clove garlic pounded 1 medium onion chopped 1 tablespoon sugar 4 laurel leaves 6 tablespoons soy sauce 6 tablespoons vinegar 1 tablespoon ground black pepper 1 cup rice water 1 potato quartered Hard boiled eggs MSG (optional) Cooking oil

Pork Adobo Cooking Instructions

Fry potato in 3 minutes Set aside

Brown the pork then add rice water vinegar soy sauce and the rest of the ingredients except the potato and hard boiled eggs When pork is light tender add the potato Cook until done or when little sauce is left then garnish with hard boiled eggs

Adobong Kangkong Ingredients

1 bundle of kangkong (river spinanch) cut stems 1rdquo length 14 cup vinegar 14 cup soy sauce 1 clove garlic minced

Adobong Kangkong Cooking Instructions

Saute garlic When golden brown add all other ingredients Cover and simmer until done Donrsquot overcook the kangkong Serve hot

Filipino Spaghetti Ingredients

1 kilo spaghetti noodles 34 kilo ground beef 1 carrot minced 1 small can evaporated milk 1 can liver spread 14 kilo hotdog slices 1 tablespoon garlic minced 1 onion minced 2 bottles of banana catsup 1 can tomato sauce 1 cup grated cheese 1 tablespoon sugar Salt and pepper Cooking oil

Filipino Spaghetti Cooking Instructions

Boil spaghetti noodles with salt and cooking oil for 10 minutes Drain and set aside in a platter

Sauteacute garlic and onion Add ground beef and cook until meat turns light brown Season with salt and pepper Add banana catsup and tomato sauce Simmer for 10 minutes Add hotdog carrots sugar liver spread and milk Simmer for 5 minutes This is your sauce mixture

Pour the mixture on top of the spaghetti noddles Garnish with grated cheese

Arroz Caldo Ingredients

1 kilo chicken cut in small pieces 1 cup uncooked malagkit or plain rice or combination 1 small onion chopped 1 tablespoon garlic chopped 1 root ginger sliced 6 cups water or broth Fish sauce Cooking oil Salt to taste (optional) Chicken bouillon cubes (optional) 1 tablespoon minced fried garlic (for garnishing) 1 tablespoon scallions (for garnishing)

Arroz Caldo Cooking Instructions

In a casserole sauteacute garlic onion and ginger in oil Add chicken and stir fry with fish sauce until light browned Drain any remaining oil and then add rice Add enough water and bring to boil Continue cooking stirring occasionally until chicken is tender and rice is done (add hot water if necessary) Season with fish sauce according to taste Serve hot in a bowl Garnish on top with fried minced garlic and scallions

Cooking Tip

Always dry chicken well with paper towels before placing into hot frying pan so it wont stick

You have the option of using salt or chicken bouillon cubes as seasoning instead of fish sauce

Leche Flan (egg yolk) Ingredients

10 egg yolks (pula ng itlog) well beaten 1 big can evaporated milk 1 big can condense milk 3 tablespoons brown sugar 1 tablespoon vanilla 3 moulds (lyanera) container Aluminum foil 34 cup water

Leche Flan (egg yolks) Cooking Instructions

Mix water and sugar in the moulds Parboil in very low fire until it turns brown and sticky Do not overcook the sugar

In a bowl mix the following ingredients egg yolks evaporated milk condensed milk and vanilla Pour the mixture in the moulds and cover with aluminum foil Steam for about 15 - 20 minutes Remove from the steamer Cool it down before serving

Cooking Tip

You can also bake it for 45 minutes 370F placing the lyanera in the middle of a bigger tray half filled with water -

Okoy - Deep Fried Shredded Papayas w Shrimp

Ingredients

1 medium sized Papaya shredded

14 kilo of prawns

1 onion sliced

12 cup of flour

1 egg

1 cup of water

12 tsp of salt

Cooking oil for deep frying

Cooking Procedure

Mix flour egg salt and water in a bowl then add the shredded papaya and mix it well

Get your deep frying pan and pour the cooking oil Let it heat up well Get a small saucer and place about two to three spoonful of your papaya and flour mixture Flatten the mixture with the back of a spoon to have a nice round shape of about an inch thickness Decorate the top with a prawn from the saucer slide the mixture gently on your hot oil and cook both sides until golden brown Be careful dont splatter it Now to prepare a vinegar dip - Get a cup of Vinegar (any kind but preferably sukang puti or according to your likeness) chopped some chilis ground garlic salt and pepper

Sisig BangusMilkfish

Ampalaya Leaves with Sardines

Palitaw

Ingredients and cooking procedure after the jump

Ingredients

1 kilo of Galapong malagkit (Glutinous rice dough)

1 coconut meat grated

12 kilo fo white sugar

Water for cooking

Sesame seeds toasted

Cooking procedure

Divide the galapong into several portions depending on the size of serving you desire

Roll each ortion into a ball and flatten to make a tounge like shape

Boil some water While the water is boiling dro each of the galaong portions It is cooked when the galapong surfaces

Remove each cooked portion Allow to cool

Dredge in grated coconut and srinkle with sugar mixed with toasted sesame seeds before serving

Page 7: Pinoy Recipe

Ingredients

ripe bananas peeled and cut into half lengthwise brown sugar 3 cups cooking oil lumpia wrappers 12 cup langka preserves (optional)

Directions

Roll banana in sugar Wrap banana (and langka if you have) in lumpia wrapper just like you would a lumpia Fry in hot oil until golden and crispy Recipe from Manong Ken

Ube Halaya

Ingredients

2 lb ube (purple yam) (you can also buy powdered ube from Asian stores) 250 g sugar 1 cup sugar (or as desired)

1 can condensed milk 2 cups coconut milk butter

Directions

Boil yam until tender and cut into cubes then grind in a food processor with sugar and coconut milk (if you have the powdered variety mix ingredients) Transfer to a sauce pan add the condensed milk (if starting from fresh) and cook over a low fire stirring continuously Continue stirring until the mixture turns into a thick paste and separates from the pan Transfer to a shallow platter or pan and allow to cool Serve

Palitaw

Ingredients

Sweet rice flour - about a cup 34 cup water coconut flakes Lots of white sugar Toasted linga (sesame seeds)

Directions

Mix rice flour with water to make dough Make little balls then flatten Boil water in a saucepan Drop flattened dough balls into boiling water The cakes are cooked when they float Remove from water let cool a little bit roll in combined sugar and toasted sesame seeds and coconut flakes

Peanut Squares

Ingredients

1 cup of shelled roasted peanuts 12 cup of sugar 34 cup of milk 14 cup of sugar for the pastry board Equipment needed You will need meat grinder a saucepan a spatula a rolling pin a knife and a cooking spoon Directions

Put the peanuts through a meat grinder with a medium blade Then place them in a saucepan with the 12 cup of sugar and the milk Mix well Place the peanut mixture over medium flame and cook stir constantly until the mixture boils and the sugar dissolves Lower the flame and cook stir often until the mixture thickens As the mixture gets very thick stir continually to prevent sticking This will take around 15 minutes When the mixture is so thick that you can see the bottom of the pan when you stir remove from stove Sprinkle the 14 cup of sugar on the pastry board Turn the peanut mixture out onto the sugar and flatten it out with a spatula Allow it to cool so you can handle it Next roll it out with a rolling pin until the mixture is about 14 inch thick With a knife cut the mixture into small squares or with a cookie cutter Remove the cookies from the pastry board with a spatula This recipe makes 3 12 to 4 dozen

Pich Pichi

Ingredients

2 cups grated cassava (see note) 2 cups sugar 2 cups pandan water (see note) Grated coconut for garnish

Directions

Combine all ingredients except the coconut Pour into 2 9-inch round pans Steam for 45 minutes or until set Cool Form into balls then roll in grated coconut

Note Cassava is a root vegetable also called manioc and yuca available in Asian and Latin markets It is the base ingredient in tapioca Pandan is related to lauhala classified as a pandanus plant and is widely available in Asian markets It is sometimes called fragrant screwpine The leaves are used throughout Asia as a flavoring To make pandan water boil the leaves from 4 pandan stalks in 2 cups of water until fragrant Cool FromThe Filipino Cookbook The Maya Kitchen (Anvil Publishing Inc Philippines 1994)

Cassava Cake This is a classic Filipino dessert enjoyed year round Most of the ingredients can be found in an oriental store near you I have found the most difficult ingredient to find is usually the coconut cream If you cant find it dont worry Simply use another can of coconut milk in its place Also it is easier to just buy the cassava already grated It should be in the freezer section You could cut the recipe in half but then you are left with 12 a can of everything Or try making one thick cake Youll have to cook much longer though Careful Im not sure if it will all fit in one pan I hope you enjoy it

Ingredients

Cake 2 Lbs Grated Cassava 1 14 oz Can Sweetened Condensed Milk (Reserve 13 cup for Topping) 1 12 oz Can Evaporated Milk 1 14 oz Can Coconut Milk (Reserve 13 cup for Topping) 1 13 oz Can Coconut Cream (Reserve 13 cup for Topping) 23 Cup Sugar 3 Eggs plus 3 Egg Whites 1 Cup Grated Coconut Topping 3 Egg Yokes 13 Cup Reserved Sweetened Condensed Milk 13 Cup Reserved Coconut Milk 13 Cup Reserved Coconut Cream Directions Preheat oven to 325deg f In large mixing bowl combine cake ingredients Mix well Pour equally into two large greased rectangular pans Bake until top is no longer liquid (approximately 30 minutes) Mix topping ingredients well and spread evenly on the two cakes Bake an additional 20 to 30 minutes Cool cakes completely Slice each cake into 24 equal squares

Courtesy of Jeff Palazzo

Rum flan cake Yield 8 Servings Ingredients 1 c Sugar 3 Egg yolks 2 Eggs 13 oz Evaporated milk 1 ts Grated orange peel 2 tb Rum 34 c Sifted cake flour 12 c Sugar 1 ts Baking powder 14 ts Salt 2 Egg yolks 3 tb Oil 1 tb Rum 3 tb Orange juice 3 Egg whites 14 ts Cream of tartar Whipped cream Directions Caramelize 12 cup sugar in 9-inch (about 3 12- to 4-inches deep) heart-shaped or round pan Beat together 3 egg yolks eggs 12 cup sugar evaporated milk orange peel and 2 tablespoons rum Set aside To make cake batter sift flour with 14 cup sugar baking powder and salt Place in small bowl and make well in center Place 2 yolks oil 1 tablespoon rum and orange juice in well Stir until blended starting from center Beat egg whites with cream of tartar until foamy Gradually add remaining 14 cup sugar beating until stiff but not dry Gently fold batter into whites

Pour custard mixture into caramel-lined pan Gently spoon cake batter over flan mixture Place pan in larger pan and pour hot (not boiling) water into larger pan until it reaches half depth of cake pan Bake at 325F 50 to 60 minutes or until cake is done Cool on rack or chill until ready to serve Invert onto serving platter and pipe whipped cream rosettes around edges of flan

Coconut Rice (Mochi - Bibinka)

Ingredients

2 12 lb (5 12 cups) mochi rice

1 can (12 oz) frozen coconut milk thawed

1 package (1 lb) dark brown sugar (2 13 cups packed)

Directions

Rinse rice and cook in rice cooker In saucepan combine coconut milk and 1 14 cups of the brown sugar Cook over medium heat stirring constantly until thickened (Approx 20 min) Preheat oven to 350 degrees F

Put cooked rice into a large bowl Reserving 12 cup of coconut mixture stir remainder and remaining brown sugar evenly into hot rice Put into prepared pan Top with reserved 12 cup of coconut milk mixture Bake for 20 minutes then broil for 5 minutes to set topping Cut into small pieces Makes 45 servings

Avocado Milkshakes This sounds really weird I know but its actually quite good Youll see avocado icecream in Asian supermarkets that carry foods and ingredients from the Philippines and this is close to that Give it a try you might be surprised Thanks to Nathan Chua for the recipe

1 avocado

13 quart whole milk

3 tablespoons sugar

2 scoops vanilla ice cream

Directions

Blend Drink

Pianono Dessert Pianono Dessert recipe (Filipino jelly roll)a nice filipino dessert recipe to try

Ingredients

14 cup butter

13 cup ground unsalted almonds

1 cup coconut flakes

12-ounce can condensed milk

1 cup sifted flour

13 cup cocoa

14 teaspoon salt

1 teaspoon baking soda

1 cup sugar 3 eggs separated

13 cup cold water

1 teaspoon vanilla confectionerrsquos sugar

Instructions 1 Line a 10-by-15-inch jelly-roll pan with foil Preheat oven to 375F 2 Melt butter and pour into foiled pan Mix nuts and coconut flakes and sprinkle evenly in pan Drizzle with condensed milk 3 Sift together flour cocoa salt baking soda and sugar 4 Beat egg yolks in bowl until fluffy 5 Blend sifted dry ingredients water and vanilla and beat for another minute 6 Beat egg whites separately until stiff and fold into mixture 7 Pour into pan and bake for 20 minutes or until cake is done Sprinkle with confectionerrsquos sugar Transfer to a cookie sheet roll in jelly-roll fashion and wrap with a towel to set until cool 8 Transfer to a serving platter and sprinkle with more confectionerrsquos sugar 9 The Filipino dessert recipe is ready to serveenjoy

Cascaron - bitsu-bitsu Yield 1 Recipe

Ingredients

1 pk Mochi flour 1 Coconut grated place -coconut in a large bowl 1 12 c Hot water pour into bowl -of coconut 13 Box of dark brown sugar 14 c Cold water

Directions

Squeeze grated coconut in water than strain coconut water in clean dish towel over another bowl Squeeze until all liquid has been extracted (Instead of fresh coconut you may use 12 can of grated coconut and 1 12 cups of water) Place canned coconut in flour and add water until dough is soft but not too sticky Do the same with fresh coconut Shape dough in balls of 1 inch diameter and fry in deep fat until golden brown Drain dough balls on paper towel Then put them in a large mixing bowl When all have been fried boil water and brown sugar in a small sauce pan until it reaches the soft boil stage This is done by placing a drop of syrup in a bowl of cold water If it retains it shape and is soft it is ready Pour over dough balls Mix well so that all are coated with syrup Remove from bowl and place them in a platter to cool Excellent with coffee or TEA

Bibingkang Galapong

Ingredients

4 eggs well beaten 2 cups coconut milk 1 cup sugar 14 cup melted margarine 2 cups rice flour 2 tablespoons baking powder 12 teaspoon salt 14 cup coco cream 14 cup sugar for topping

Directions

Add sugar to beaten eggs Combine salt and flour add to egg mixture Add melted margarine coconut milk and baking powder Pour into banana leaf-lined mold Bake in 375 degrees Fahrenheit oven When half-done take it out from the oven and brush top with coconut cream and sugar and bake until golden crust is formed Yield 3 large bibingkas

Buko Pie

Ingredients

CRUST

2 cup all purpose flour

1 teaspoon salt

12 cup corn oil

1 tablespoon water FILLING

3 1 3 cup buko young coconut

12 cup white sugar

12 cup evaporated milk

14 cup cornstarch

14 cup cheese grated

Directions

To prepare the crust combine flour and salt Blend in oil thoroughly using a fork Sprinkle with water Continue cutting with a fork until flour mixture forms tiny lumps Form flour mixture into a ball Divide dough into 2 equal portions Roll out to make 2 crusts Cover bottom of pie pan with one crust Cut excess Prick pastry all over with fork Bake in preheated oven at 450degF for 12-15 minutes or until golden brown FILLING Combine all ingredients except cheese and cook over low heat Continue stirring until thick Pour mixture into pastry-lined pie pan Top filling with the second crust Seal ends all around with a fork Bake at 400 degF until crust turns golden brown Sprinkle grated cheese on top Bake for additional 5 minutes Serves 8

Sapin Sapin

Sapin-Sapin Recipe made from rice flour or rice that has been soaked overnight then crushed into a paste sometimes yams or yam flour coconut milk and sugar Each layer is tinted (the bottom one a deep ube-like purple the middle a golden yolk yellowthe top one white) and steamed before the next layer is added This famous Sapin-Sapin originated from the northern part of the Philippines the province of Abra A treat as sumptuous as sapin-sapin is no longer surprising when ways of cooking it is already spread down to other provinces and thus now being enjoyed by many Fast foods cake and pastry shops are making and selling their versions of sapin-sapin Estimated cooking time 1 hour and 30 minutes

Sapin Sapin Ingredients

1 12 cups malagkit dough (galapong)

12 cup rice galapong

2 12 cups white sugar

3 cups cooked ubi (mashed)

grated coconut

4 cups thick coconut cream (from 2-3 coconuts)

2 cans (big) condensed milk

food coloring violet amp egg-yellow

Sapin Sapin Cooking Instructions

Blend all ingredients except mashed ubi and food coloring Divide Into 3 Parts To one part ndash add mashed ubi To heighten the color of the ubi add a dash of violet food coloring Mix well To 2nd part ndash add egg-yellow coloring Mix well To 3rd part ndash just plain white nothing to add

Grease a round baking pan Line with banana leaves and grease the leaves Then pour in ubi mixture Spread evenly Steam for 30 minutes or more until firm Note cover the baking pan with cheese cloth before steaming Pour 2nd layer on top of the cooked ubi Cover again and steam for 30 minutes Lastly pour in 3rd layer or the plain mixture Again steam for 30 minutes or until firm Meanwhile fry the grated coconut until brown and put on top of the sapin-sapin Cool before slicing Tags delicacy rice sweets

Suman sa Ibus

Our Filipino rice-farming forefathers believed that there is nothing better to fill the stomach than rice grown and tended by onersquos own perseverance Whether it is simple boiled rice rice gruel or rice cake it is prepared carefully in appreciation of the farmers hard work In the province it is still a sight to see women gathered around a tub of soaked rice telling stories as they wrapped suman And if the variety of ways a suman is wrapped is any indication it is of the artistry skill and ingenuity of these women

Suman sa Ibus Ingredients

3 cups malagkit rice 2 teaspoons salt 2 cups thick coconut milk

Suman sa Ibus Cooking Instructions Soak malagkit in water for an hour or ntil grains are swollen Drain Add salt nd coconut milk Mix well Prepare ibus then fill with rice mixture Seal tubes and tie with strips of the ibus Arrange the suman in a big saucepan and cover with water Cover the pot and boil for 2 hours or until cooked Serve with sugar or ripe mango

How to wrap a Suman Ibu

Fold the end of the buri leaf by 1 inches

Fold the bottom edge into a triangle

Start rolling up the buri leaf in an overlapping manner

Roll up the buri to make a tube

Attach a small piece of wooden pick to secure the tube

Fill the tube with malagkit

Seal the ibus tube

Tie with strips of buri

Adobong Baboy Ingredients

1 kilo pork cut in cubes 1 clove garlic pounded 1 medium onion chopped 1 tablespoon sugar 4 laurel leaves 6 tablespoons soy sauce 6 tablespoons vinegar 1 tablespoon ground or whole black pepper 1 cup rice water MSG (optional) Sugar (optional) Cooking oil

Adobong Baboy Cooking Instructions

Marinate pork in soy sauce garlic and pepper for 1 hour

Sauteacute onion then drop the marinated pork and laurel leaves Continue sauteing until liquid has evaporated and meat starts to render fat Pour the marinade including the bits of garlic and a cup of rice water Add the potato and continue boiling in medium fire until pork becomes tender Pour vinegar and simmer until little sauce is left Season with sugar if desired according to taste Serve hot

Filipino Callos (Beef tripe) Ingredients

1 kilo beefs tripe (tuwalya ng baka) sliced in serving pieces 1 tablespoon garlic minced 1 small onion chopped 1 can pork and beans 5 tablespoons soy sauce 14 tablespoon ground black pepper 14 tablespoon sugar 1 root ginger crushed 1 tablespoon salt MSG (optional)

Filipino Callos (Beef tripe) Cooking Instuctions

In a stock pot with enough water add the beef stripe ginger and salt Bring to a boil for 20 minutes to remove the obscenity

Remove from fire replace water and boil again until beefs tripe becomes tender Slice the beefs tripe lengthwise and set aside

Sauteacute garlic and onion Add the beefs tripe soy sauce pepper Stir fry for 10 minutes Add the pork and beans and sugar Continue cooking for another 5 minutes or until done Serve hot

Warek Warek Ingredients

Pigrsquos meat and entrails (tongue liver intestine) White onion thinly sliced Salt and pepper Calamansi or lemon juice Pigs brain Mayonnaise (optional)

Warek Warek Instructions

Parboil intestines with sliced lemon or calamansi to remove the odor Parboil tongue until half cooked Wash and clean well the liver

Grill intestine tongue and liver until brown Slice into 1rdquo long and 14rdquo thick (or your desired sizes) then place in a large bowl Mix the slices of onion and boiled brain Balance seasoning with calamansi juice salt and pepper according to taste

Cooking Tip

If porks brain is not enough or not available you may use mayonnaise as a substitute

You can also wrap the brain in an aluminum foil and grill Blend in the dinakdakan and viola Ready to eat

Pork Sisig Ingredients

1 kilo pork head (face ear cheek tongue) 14 cup liver broiled and cut in cubes 1 tablespoon garlic minced 1 small onion chopped 2 bay leaves 12 cup vinegar 1 tablespoon red bell pepper chopped 12 teaspoon ground black pepper 1 cup pork or beef stock 2 kalamansi sliced 3 siling labuyo chopped Salt or fish sauce to taste

Pork Sisig Cooking Instructions

Grill porkrsquos head to remove any remaining hair Boil until tender debone and then cut in small cubes

Sauteacute garlic onion red bell pepper Add liver and pork Season with salt vinegar and pepper Add stock and bay leaves Bring to a boil then simmer until little sauce is left Adjust seasoning according to taste

Garnish with kalamansi and siling labuyo on a sizzling plate Squeeze the kalamansi and stir the chopped siling labuyo over the plate if desired

Pork Sinigang Ingredients

10 tamarind seeds or 1 package sinigang mix 1 kilo pork cut in 1 12 inches chunks (liempo kasim or ribs) 1 onion sliced 4 tomatoes sliced 1 radish (labanos) sliced 5 string beans(sitaw) cut in 2rdquo length 12 cup kangkong leaves (river spinach) 4 pieces gabi (taro) peeled and cut in halve 2 whole siling haba (long green pepper) Soy sauce Kalamansi

Pork Sinigang Cooking Instructions

Boil the tamarind seeds mash and drain the juice Set aside

In a saucepan or stock pot boil pork until tender Add onion tomato and tamarind juice Add gabi until tender and thickens the soup Simmer then add radish and string beans When tender add kangkongleaves Season with fish sauce according to taste Serve hot with soy sauce and sliced kalamansi

Sinanglaw Sinanglao Ingredients

1 12 kilo of beef innards of your preference

large intestine

heart

lungs

tenderloin

2 clove garlic pounded 3 onions sliced 1 package sinigang mix (or kamyas or tamarind seeds) 1 root ginger crushed Banana leaves (optional) Salt and pepper to taste

Sinanglaw Sinanglao Cooking Instructions

Wash and mash the raw innards with salt and banana leaves When cleaned parboil in a large kettle with ginger to remove the odor and obstinacy Strain and cut 1 ndash 2 inches lengths or your desired sizes

In a stock pot drop the onions Put the innards on top of the onions then on top of the innards the garlic Cover and simmer gently until most of the onions extract its juice Season with salt then cook for 15 minutes or until seasoning is absord Add enough water to cover about 3 inches above the meat Bring to a boil and add sinigang mix according to preferred sour taste Continue boiling in medium low fire until meat becomes tender Add chili peppers and season with fish sauce to taste Add little bile if desired and serve

Menudo Ingredients

1 kilo pork cut into desired pieces 14 kilo hotdog cut into desired pieces 14 kilo liver cut into desired pieces 1 potato diced (fry in 3 minutes) 1 carrot diced (fry in 3 minutes) 1 onion minced 1 tablespoon garlic minced 12 cup soy sauce 12 cup raisins 1 can tomato sauce 2 stems kinchay (celery) chopped 1 teaspoon ground black pepper Cooking Oil Sugar

Menudo Cooking Instructions

Marinate pork in soy sauce and ground black pepper for 1 hour or more Boil liver for 5 minutes Drain and set aside

Sauteacute garlic and onion Add marinated pork and kitchay Continue sauteing until all liquid has evaporated and meat starts to render fat

Add tomato sauce and simmer for 15 minutes Add liver hotdog potato and carrot Continue cooking in medium fire for 5 minutes or until done

Season with little sugar (if desired) according to taste Serve hot

Pork Embotido Ingredients

1 kilo ground pork 1 carrot minced 1 can reno liver spread 12 cup pickles minced 12 cup raisins 2 beaten eggs 1 tablespoon salt 2 small onions minced 12 cup tomato sauce 12 cup grated cheese 1 hotdog minced 2 broiled eggs sliced Kinchay o celery minced 2 slices bread minced 14 tablespoon ground black pepper MSG (optional)

Embotido Cooking Instructions

In a bowl combine all ingredients (except the hard boiled eggs) and mix well until blended

Place a mound (1 cup per roll) of meat mixture on a sheet of oily greased aluminum foil (place the slices of egg at the center of each mixture) and form an 8 long by 2 diameter roll

Steam for 30-40 minutes Remove from steamer and let cool

You may either fry or eat it as is Serve with catsup

Kare Kare Ingredients

1 kilo oxtail cut in chunks 12 kilo beef tripe slice in 2rdquox3rdquo lengths 2 cloves garlic crushed 1 big onion sliced 12 cup peanuts grounded 12 cup toasted rice grounded 14 cup annatto seeds 1 heart of banana (puso ng saging) cut in lengths 10 string beans cut into 2rdquo lengths 1 eggplant sliced Salt and pepper to taste Bagoong alamang Cooking oil

Kare Kare Cooking Instructions

Place annatto seeds in 12 cup water for 30 minutes Mash seeds and set aside the annatto water Discard the seeds

Boil beefrsquos oxtail and tripe in separate saucepan until tender Drain both oxtail and tripe Save the broth of the oxtail only

Sauteacute garlic and onion in a large saucepan Add annatto water oxtail and tripe Simmer and then add the grounded peanut and toasted ground rice Stir and continue to simmer for few minutes Add broth just enough to make a thick sauce Parboil then add vegetables (do not overcook) Season with salt and pepper according to taste Serve hot with bagoong alamang

Papaitan Ingredients

12 kilo following beef innards cut in 1 cube

tripe liver kidney heart pancreas intestines

1 cup beef tenderloin cut in 12 cubes 14 cup bile 1 onion minced 1 clove garlic minced 1 head ginger minced 14 cup onion leaves 5 Philippine birds eye peppers (siling labuyo) Salt and pepper Fish sauce

Ingredients for cleaning and boiling the innards

1 lemon sliced(optional) 8 kalamansi sliced (optional) Banana leaves (optional) 1 ginger root crushed

Papaitan Cooking Instructions

Wash and mash the raw innards with salt and banana leaves to get rid of the odor When cleaned boil in a large kettle with ginger and lemon or kalamasi until tender Cut into 12 inch cubeslengths Set aside

Suate ginger garlic and onion When onion appears translucent drop the beef innards Spice with salt and pepper and continue sauteacuteing until enough broth comes out from the innards Pour enough water to cover the mixture Bring to a boil for a while and then drop the beef tenderloin Simmer until tenderloin is cooked then drop the siling labuyo

Add bile little by little (be careful not to over bitter taste) and adjust seasoning with fish sauce according to taste Serve hot in a bowl and garnish with chopped onion leaves

Cooking Tip

To make it healthy and if you have the time cook the papaitan long before you intend to serve Let it cool then refrigerate All the fat will solidify and you can easily scrape it from the surface The taste will not change it will even improve as the meat and all the condiments will have blended so well in the broth already

Calamansi juice will further enhance the taste And if you want a stronger pepper aroma but not the spice put some chopped siling haba

Pata Tim Ingredients

1 kilo porkrsquos leg (pata) 14 cup soy sauce 34 cup pineapple juice 34 cup oyster sauce 2 cloves garlic rushed 1 tablespoon rice wine 1 tablespoon pepper corns 1 red onion chopped 3 bay leaves Lettuce (fried in 2 minutes)

Pata Tim Cooking Instructions

In a stock pot with enough water simmer the pork pata with all the ingredients until fork tender Add hot water if necessary to replace the evaporated liquid Drain and cut the meat from one side and separate the bones Save 1 cup of broth

Place lettuce in a platter Put the pata over the lettuce Set aside

Pata Tim Sauce Ingredients

1 cup broth of pata 5 tablespoons cornstarch Salt to taste

Pata Tim Sauce Cooking Instructions

In a skillet combine broth cornstarch and salt to taste Bring to boil until sauce becomes thick

Pour the sauce on top of the pata Serve hot

Cooking Tip

Boiling the porks leg slowly and gently over low heat brings out the flavor of the meat and keeps the meat very tender

Nilagang Baka Ingredients

1 kilo beef cut in chunks 1 small head cabbage (repolyo) quartered 14 kilo Chinese cabbage (pechay) 2 potatoes quartered 1 onion sliced 1 tablespoon peppercorns Fish sauce 2 beef boullion 1 lemon or 5 kalamansis Soy sauce

Nilagang Baka Cooking Instructions

Fry the potatoes in 3 minutes Set aside

In a stock pot simmer the beef with onion and peppercorn for at least one hour Remove the scum that rises above the soup More water maybe added if the beef if tough When beef is very tender add potatoes and carrots Let stand for 5 minutes Add repolyo cabbage and Chinese cabbage Season with fish sauce according to taste

Remove from fire and serve hot with a mixture consisting of soy sauce and lemon or kalamansi juice

Cooking Tip

Boiling the beef chunks slowly and gently over low heat brings out the flavor of the meat and keeps the meat very tender

But but butif you dont have much time and you want to expedite the cooking process use pressure cooker to soften the meat of the beef shank When tender add the necessary ingredients

Sweet and Sour Meatballs Ingredients

Meatballs Ingredients

1 kilo ground pork or beef 1 onion minced 1 clove garlic minced 3 well beaten eggs 12 cup flour Ground pepper Soy sauce Salt

Sauce Mixture Ingredients

1 can pineapple (set aside juice) sliced 1 carrot sliced 1 bell pepper sliced lengthwise 4 tablespoons garlic minced 1 onion chopped 12 tablespoon salt 1 tablespoon sugar 3 tablespoons soy sauce 12 cup water 2 tablespoons flour Ground black pepper Cooking oil

Sweet and Sour Meatballs Cooking Instructions

In a bowl mix all the meat balls ingredients together Season with salt soy sauce and pepper according to taste Form a ball 1rdquo diameter out of the mixture Deep fry the raw meat balls until golden brown Strain drain in a plate with paper towel and set aside in a platter

In a skillet sauteacute garlic and onion Add the pineapple and carrot Simmer for 10 minutes Add the pineapple juice sugar soy sauce water flour salt and water Simmer until a saucy consistency is achieved Add bell pepper Simmer for 1 minute

Pour the hot sauce (mixture) on top of the meat balls Serve hot with rice

Lechon Liempo Ingredients

Pork meat (liempo) 12 -16 inches long Garlic pounded Salt and pepper to taste Rosemary leaves Sliced tomatoes for garnishing

Lechon Liempo Cooking Instructions

Wash and dry meat with paper towel Rub inner layer of meat with a mixture of salt pepper garlic and rosemary leaves Roll meat and then tie both ends forming a circular tube form Place in a roasting pan

Preheat oven to 400F Bake in oven for about 15 minutes and then decrease heat to 350F Bake for about one and a half hours to 2 hours or until meat turns golden brown and crispy Remove pan from oven then put meat on a rack Slice in rings and place in a platter Garnish with sliced tomatoes then serve

Lechon Kawali Ingredients

I kilo pork belly (liempo) 2 tablespoon salt 12 tablespoon peppercorns 4 cloves garlic pounded 1 bottle 7-up (optional) Cooking oil

Sauce Ingredients

Vinegar Soy sauce Onion chopped Garlic mined Mang Tomas lechon sauce (optional)

Lechon Kawali Cooking Instructions

Boil water with salt garlic peppercorn and 7-up Add pork and continue boiling until tender Strain pork and keep dry Deep fry in hot cooking oil until golden brown and crispy Chop the lechon kawali and serve with lechon sauce or vinegar with soy sauce onion and garlic

Kilawing Kambing Ingredients

1 kilo goatrsquos meat with skin preferred cuts are from the thigh loin neck and shoulder 2 big onions sliced 1 root ginger cut in strips (optional) 3 siling labuyo chopped Vinegar Salt and pepper Soy sauce

Kilawing Kambing Cooking Instructions

Marinate goat meat in soy sauce grill then make small slices

Balance seasoning with vinegar salt and pepper according to taste Garnish with onion and silling labuyo Refrigerate then serve

Insarabasab Ingredients

1 kilo pork (shoulder preferred) 1 onion thinly sliced 1 ginger root chopped 1 tablespoon Philippine birds eye pepper (siling labuyo) 12 tablespoon ground pepper 2 tablespoons vinegar 1 lemon or 5 kalamansi Soy sauce Salt to taste

Insarabasab Cooking Instructions

Slice the pork 1rdquo thick for roasting Spice with salt

Roast pork over an open fire until all pink color of meat disappears When roasted slice pork again into 14 x 1 (thickness x length) long strips and then mixed with onions ginger vinegar pepper and siling labuyo Season with soy sauce and lemon or kalamansi juice according to taste Serve as food in a meal or as pulutan (something to pick up during drinking session)

Igado Ingredients

1 kilo combination of the following

Porkrsquos liver cut in slices

porkrsquos kidney cut in slices

porkrsquos heart cut in slices

1 tablespoon garlic minced 1 medium onion chopped 1 segment ginger cut in stripes 1 small can green peas (gisantes) 2 small carrots cut in slices 1 bell pepper cut in slices 1 cup vinegar Soy sauce Salt and pepper Cooking oil

Igado Cooking Instructions

In a bowl marinate liver in vinegar Set aside

Saute garlic ginger and onion in oil Add porkrsquos heart and kidney and spice with salt and pepper Saute for 15 minutes or until broth comes out from the innards (add 14 cup water if necessary to soften) Add the liver and continue sauteing for another 5 minutes Add soy sauce to season and continue cooking until sauce thickens Add the carrots fist and when tender drop the bell pepper and peas Cook until vegetables are done

Cooking Tip

You can use porks meat (pork belly preferred) tenderloin spleen or combination if porks heart and kidney are not available

Per photo and if you want it dried just transfer the Igado mixture in another pan and saute until dry But its the one with sauce that is traditional and authentic

Pork Humba Ingredients

12 kilo pork belly cut in cubes 2 cloves garlic crushed 1 small onion chopped 13 cup vinegar 14 cup soy sauce 14 cup brown sugar 3 bay leaves 1 cup rice water 14 tablespoon ground black pepper Cooking oil

Pork Humba Cooking Instructions

Marinate pork in soy sauce and pepper for 1 hour

Saute garlic and onion Add pork from the marinade and bay leaves Stir fry for few minutes until pork starts to render its oily fat Add rice water then bring to a boil until most of the liquid has evaporated Add vinegar but do not stir in order not to over sour the flavor Parboil for few minutes then add the brown sugar stirring once in a while Simmer until a saucy consistency is achieved Adjust seasoning with soy sauce according to taste Serve hot

Dinuguan (Pork Blood Stew) Ingredients

1 kilo pork meat ear intestine or combinations 3-4 cups porkrsquos or beefrsquos blood 1 small head of garlic minced 1 small onion minced 1 tomato chopped 3 long peppers (siling haba) 5 tablespoon vinegar Salt or fish sauce (patis) to taste MSG (optional)

Dinuguan (Pork Blood Stew) Cooking Instructions

Boil pork until tender and cut into desired sizes Save the broth

Sauteacute garlic and onion Add the pork and spice with salt Continue sauteing until liquid has evaporated and meat starts to render fat and edges turn to brown

Add vinegar broth and siling labuyo Simmer for 10 minutes Adjust seasoning with fish sauce according to taste Pour porkrsquos blood stirring regularly for 5 minutes Remove from fire and serve hot

Crispy Pata Ingrediets

1 kilo porkrsquos knuckle (pata) 1 onion chopped 2 bay leaves 14 cup peppercorns 2 tablespoons salt Cooking oil

Sauce Ingredients

1 tablespoon onion chopped 1 tablespoon garlic pounded 12 cup vinegar Soy sauce to taste

Crispy Pata Cooking Ingredients

Boil porkrsquos knuckle in a stock pot with enough water to cover (more water maybe added if the meat is tough) Add salt bay leaves peppercorn and onion Continue boiling until tender then drain and hang to dry Place in the refrigerator overnight Deep fry in hot cooking oil until golden brown Serve with a mixture composed of soy sauce vinegar garlic and onion

Bagnet (Chicharon Baboy) Ingredients

1 kilo pork belly cut into desired pieces 1 liter cooking oil 12 liter water Salt to taste Water

Bagnet (Chicharon Baboy) Cooking Instructions

In a stock pot bring water to a boil with added salt Drop pork and continue boiling for 20 minutes Drain and set aside

Submerged pork in hot cooking oil for few seconds strain and sprinkle with cold water Do this process 3 times until skin pops

Submerge pork until golden brown and serve hot in a platter

Cooking Tip

To avoid mess as well as burns cook in a low cooking area

Beef Caldereta Ingredients

1 12 kilo beef cut in chunks 1 potato quartered (fry in 3 minutes) 1 carrot cut in 1 inch chunks (fry in 3 minutes) 1 clove garlic pounded 1 onion chopped 1 can liver spread or ground liver 1 tomato quartered 1 can tomato sauce 15 green olives (stoned or pitted) 1 tablespoon pickles 2 tablespoons peanut butter 1 grated cheese 1 bell pepper chopped 1 tablespoon ground black pepper 2 stems kinchay (celery) chopped 12 cup soy sauce Cooking oil (Olive oil preferred if available) MSG (optional)

Beef Caldereta Cooking Instructions

In a bowl marinate beef in soy sauce and ground black pepper for 1 hour

In a saucepan sauteacute garlic and onion Add the marinated beef tomato and kitchay Continue sauteing until all liquid has evaporated and meat starts to render fat Add water enough to cover the beef Boil until beef becomes tender

Add tomato sauce and pickles Simmer for 10 minutes Add cheese peanut butter liver spread potato green olives and carrots Simmer for 5 minutes Drop the bell pepper Simmer for 1 minute before serving Serve hot

Kilawing Bituka Ingredients

Large Intestines of pork (bituka ng baboy) Garlic minced Onion sliced Ginger crushed Long green chili peppers (siling haba) Scallions chopped Banana leaf

Kilawing Bituka Cooking Instructions

Wash and mash the intestine with salt and banana leaf to get rid of the odor Wash and clean very well then boil intestine with ginger until tender Cut into desired sizes

Saute garlic and onion Add and brown the intestine Lower heat then blend with soy sauce vinegar and pepper according to taste Garnish with scallions and long green chili pepper Serve as pulutan-something to pick up when drinking a liquor

Bistek Ingredients

34 kilo tender pork or beef steaks sliced 1 tablespoon kalamansi or lemon juice 5 tablespoons soy sauce 12 teaspoon ground black pepper 1 big onion sliced in rings Salt and pepper to taste Cooking oil (Olive oil preferred)

Bistek Cooking Ingredients

Marinate porkbeef steak with kalamansi (or lemon) juice soy sauce salt and pepper for 30 minutes or more Set aside

Fry onion rings until translucent Set aside

In a skillet fry marinated porkbeef steak over high heat turning upside down several times until tender Add onion rings and just enough marinade to create oily sauce Cover and simmer until done Serve hot

Pork Binagoongan Ingredients

1 kilo pork liempo cut in serving pieces 12 cup shrimp bagoong 1 tablespoon garlic minced 1 small onion chopped 1 medium tomato sliced in 8 pcs 1 teaspoon Philippine birds eye pepper (siling labuyo) 5 tablespoon vinegar 12 tablespoon sugar 1 eggplant cut in slices

Pork Binagoongan Cooking Preparation

Boil pork until tender and cut into cubes Set aside

Sauteacute garlic onion and tomato Add pork and shrimp bagoong Stir fry for few minutes until pork starts to render fat and edges turn to brown Add vinegar and siling labuyo Simmer for 5 minutes Season with sugar and drop the eggplant Continue cooking in low fire until the eggplant is done Serve hot

Bopis Ingredients

12 kilo pork lungs 12 kilo pork heart 1 medium carrots cut into small cubes 1 medium kinchay or celery 5 Philippine birdrsquos eye (siling labuyo) 5 tablespoons soy sauce 5 tablespoons vinegar 1 tablespoon annatto (atsuete) seeds substitute 14 cup catsup Salt and pepper to taste MSG (optional)

Bopis Cooking Preparation

Boil the heart and lungs for 10 minutes Remove and chop into small sizes Set aside and discard the water

Boil again for another 10 minutes in new water Strain and set aside

Mash the annatto seeds in 14 cup water Save the annatto water and discards the seeds

Sauteacute garlic and onion Add lungs heart kinchay and soy sauce Saute for another 10 minutes Add vinegar and siling labuyo Simmer for 5 minutes Season with salt and pepper Add carrots and annato water Simmer and continue cooking until done Serve hot

Kalderetang Kambing Ingredients

1 12 kilos goat meat cut into chunks 1 potato quartered 1 carrot cut in 1 inch chunks or slices 1 clove garlic pounded 1 onion chopped 1 can liver spread or ground liver 1 tomato quartered 1 can tomato sauce 15 green olives (stoned or pitted) 1 tablespoon pickles 2 tablespoons peanut butter 1 grated cheese 1 bell pepper sliced 1 tablespoon ground black pepper 2 stems kinchay (celery) chopped 2 laurel leaves 12 cup soy sauce Cooking oil MSG (optional)

Kalderetang Kambing Cooking Instructions

Fry the potato and carrot for 3 minutes Set aside

In a bowl marinate goat meat in vinegar soy sauce and ground black pepper for 1 hour Set aside

Sauteacute garlic and onion in a saucepan Add the marinated goatrsquos meat tomato and kitchay Continue sauteing until all liquid has evaporated and meat starts to render fat Add water enough to cover the goatrsquos meat Boil until tender

Add tomato sauce and pickles Simmer for 10 minutes Add the cheese peanut butter liver spread potato olives and carrots Simmer for 5 minutes Drop the bell pepper Simmer 1 minute before serving Serve hot

Lechon Kawali Ingredients

I kilo pork belly (liempo) 2 tablespoon salt 12 tablespoon peppercorns 4 cloves garlic pounded 1 bottle 7-up (optional) Cooking oil

Sauce Ingredients

Vinegar Soy sauce Onion chopped Garlic mined Mang Tomas lechon sauce (optional)

Lechon Kawali Cooking Instructions

Boil water with salt garlic peppercorn and 7-up Add pork and continue boiling until tender Strain pork and keep dry Deep fry in hot cooking oil until golden brown and crispy Chop the lechon kawali and serve with lechon sauce or vinegar with soy sauce onion and garlic

Pata Tim Ingredients

1 kilo porkrsquos leg (pata) cut in chunks 14 cup soy sauce 2 tablespoons brown sugar 1 onion chopped 1 clove garlic minced 1 tomato chopped 2 tablespoon banana blossoms 1 tablespoon star anise 1 can tomato sauce Cooking oil Broth

Pata Tim Cooking Instructions

In a saucepan brown pork pata in oil then add the garlic onion and tomatoes Stir fry for 3 minutes then add the broth to cover soy sauce and sugar Cover and simmer until the pork is tender When little sauce is left add the tomato sauce Simmer for few minutes until sauce thickens Season with salt pepper and oyster sauce to taste Drop the banana blossoms and star anise Cook until done are done and serve

Pork Adobo Ingredients

1 kilo pork cut in cubes 1 clove garlic pounded 1 medium onion chopped 1 tablespoon sugar 4 laurel leaves 6 tablespoons soy sauce 6 tablespoons vinegar 1 tablespoon ground black pepper 1 cup rice water 1 potato quartered Hard boiled eggs MSG (optional) Cooking oil

Pork Adobo Cooking Instructions

Fry potato in 3 minutes Set aside

Brown the pork then add rice water vinegar soy sauce and the rest of the ingredients except the potato and hard boiled eggs When pork is light tender add the potato Cook until done or when little sauce is left then garnish with hard boiled eggs

Adobong Kangkong Ingredients

1 bundle of kangkong (river spinanch) cut stems 1rdquo length 14 cup vinegar 14 cup soy sauce 1 clove garlic minced

Adobong Kangkong Cooking Instructions

Saute garlic When golden brown add all other ingredients Cover and simmer until done Donrsquot overcook the kangkong Serve hot

Filipino Spaghetti Ingredients

1 kilo spaghetti noodles 34 kilo ground beef 1 carrot minced 1 small can evaporated milk 1 can liver spread 14 kilo hotdog slices 1 tablespoon garlic minced 1 onion minced 2 bottles of banana catsup 1 can tomato sauce 1 cup grated cheese 1 tablespoon sugar Salt and pepper Cooking oil

Filipino Spaghetti Cooking Instructions

Boil spaghetti noodles with salt and cooking oil for 10 minutes Drain and set aside in a platter

Sauteacute garlic and onion Add ground beef and cook until meat turns light brown Season with salt and pepper Add banana catsup and tomato sauce Simmer for 10 minutes Add hotdog carrots sugar liver spread and milk Simmer for 5 minutes This is your sauce mixture

Pour the mixture on top of the spaghetti noddles Garnish with grated cheese

Arroz Caldo Ingredients

1 kilo chicken cut in small pieces 1 cup uncooked malagkit or plain rice or combination 1 small onion chopped 1 tablespoon garlic chopped 1 root ginger sliced 6 cups water or broth Fish sauce Cooking oil Salt to taste (optional) Chicken bouillon cubes (optional) 1 tablespoon minced fried garlic (for garnishing) 1 tablespoon scallions (for garnishing)

Arroz Caldo Cooking Instructions

In a casserole sauteacute garlic onion and ginger in oil Add chicken and stir fry with fish sauce until light browned Drain any remaining oil and then add rice Add enough water and bring to boil Continue cooking stirring occasionally until chicken is tender and rice is done (add hot water if necessary) Season with fish sauce according to taste Serve hot in a bowl Garnish on top with fried minced garlic and scallions

Cooking Tip

Always dry chicken well with paper towels before placing into hot frying pan so it wont stick

You have the option of using salt or chicken bouillon cubes as seasoning instead of fish sauce

Leche Flan (egg yolk) Ingredients

10 egg yolks (pula ng itlog) well beaten 1 big can evaporated milk 1 big can condense milk 3 tablespoons brown sugar 1 tablespoon vanilla 3 moulds (lyanera) container Aluminum foil 34 cup water

Leche Flan (egg yolks) Cooking Instructions

Mix water and sugar in the moulds Parboil in very low fire until it turns brown and sticky Do not overcook the sugar

In a bowl mix the following ingredients egg yolks evaporated milk condensed milk and vanilla Pour the mixture in the moulds and cover with aluminum foil Steam for about 15 - 20 minutes Remove from the steamer Cool it down before serving

Cooking Tip

You can also bake it for 45 minutes 370F placing the lyanera in the middle of a bigger tray half filled with water -

Okoy - Deep Fried Shredded Papayas w Shrimp

Ingredients

1 medium sized Papaya shredded

14 kilo of prawns

1 onion sliced

12 cup of flour

1 egg

1 cup of water

12 tsp of salt

Cooking oil for deep frying

Cooking Procedure

Mix flour egg salt and water in a bowl then add the shredded papaya and mix it well

Get your deep frying pan and pour the cooking oil Let it heat up well Get a small saucer and place about two to three spoonful of your papaya and flour mixture Flatten the mixture with the back of a spoon to have a nice round shape of about an inch thickness Decorate the top with a prawn from the saucer slide the mixture gently on your hot oil and cook both sides until golden brown Be careful dont splatter it Now to prepare a vinegar dip - Get a cup of Vinegar (any kind but preferably sukang puti or according to your likeness) chopped some chilis ground garlic salt and pepper

Sisig BangusMilkfish

Ampalaya Leaves with Sardines

Palitaw

Ingredients and cooking procedure after the jump

Ingredients

1 kilo of Galapong malagkit (Glutinous rice dough)

1 coconut meat grated

12 kilo fo white sugar

Water for cooking

Sesame seeds toasted

Cooking procedure

Divide the galapong into several portions depending on the size of serving you desire

Roll each ortion into a ball and flatten to make a tounge like shape

Boil some water While the water is boiling dro each of the galaong portions It is cooked when the galapong surfaces

Remove each cooked portion Allow to cool

Dredge in grated coconut and srinkle with sugar mixed with toasted sesame seeds before serving

Page 8: Pinoy Recipe

Peanut Squares

Ingredients

1 cup of shelled roasted peanuts 12 cup of sugar 34 cup of milk 14 cup of sugar for the pastry board Equipment needed You will need meat grinder a saucepan a spatula a rolling pin a knife and a cooking spoon Directions

Put the peanuts through a meat grinder with a medium blade Then place them in a saucepan with the 12 cup of sugar and the milk Mix well Place the peanut mixture over medium flame and cook stir constantly until the mixture boils and the sugar dissolves Lower the flame and cook stir often until the mixture thickens As the mixture gets very thick stir continually to prevent sticking This will take around 15 minutes When the mixture is so thick that you can see the bottom of the pan when you stir remove from stove Sprinkle the 14 cup of sugar on the pastry board Turn the peanut mixture out onto the sugar and flatten it out with a spatula Allow it to cool so you can handle it Next roll it out with a rolling pin until the mixture is about 14 inch thick With a knife cut the mixture into small squares or with a cookie cutter Remove the cookies from the pastry board with a spatula This recipe makes 3 12 to 4 dozen

Pich Pichi

Ingredients

2 cups grated cassava (see note) 2 cups sugar 2 cups pandan water (see note) Grated coconut for garnish

Directions

Combine all ingredients except the coconut Pour into 2 9-inch round pans Steam for 45 minutes or until set Cool Form into balls then roll in grated coconut

Note Cassava is a root vegetable also called manioc and yuca available in Asian and Latin markets It is the base ingredient in tapioca Pandan is related to lauhala classified as a pandanus plant and is widely available in Asian markets It is sometimes called fragrant screwpine The leaves are used throughout Asia as a flavoring To make pandan water boil the leaves from 4 pandan stalks in 2 cups of water until fragrant Cool FromThe Filipino Cookbook The Maya Kitchen (Anvil Publishing Inc Philippines 1994)

Cassava Cake This is a classic Filipino dessert enjoyed year round Most of the ingredients can be found in an oriental store near you I have found the most difficult ingredient to find is usually the coconut cream If you cant find it dont worry Simply use another can of coconut milk in its place Also it is easier to just buy the cassava already grated It should be in the freezer section You could cut the recipe in half but then you are left with 12 a can of everything Or try making one thick cake Youll have to cook much longer though Careful Im not sure if it will all fit in one pan I hope you enjoy it

Ingredients

Cake 2 Lbs Grated Cassava 1 14 oz Can Sweetened Condensed Milk (Reserve 13 cup for Topping) 1 12 oz Can Evaporated Milk 1 14 oz Can Coconut Milk (Reserve 13 cup for Topping) 1 13 oz Can Coconut Cream (Reserve 13 cup for Topping) 23 Cup Sugar 3 Eggs plus 3 Egg Whites 1 Cup Grated Coconut Topping 3 Egg Yokes 13 Cup Reserved Sweetened Condensed Milk 13 Cup Reserved Coconut Milk 13 Cup Reserved Coconut Cream Directions Preheat oven to 325deg f In large mixing bowl combine cake ingredients Mix well Pour equally into two large greased rectangular pans Bake until top is no longer liquid (approximately 30 minutes) Mix topping ingredients well and spread evenly on the two cakes Bake an additional 20 to 30 minutes Cool cakes completely Slice each cake into 24 equal squares

Courtesy of Jeff Palazzo

Rum flan cake Yield 8 Servings Ingredients 1 c Sugar 3 Egg yolks 2 Eggs 13 oz Evaporated milk 1 ts Grated orange peel 2 tb Rum 34 c Sifted cake flour 12 c Sugar 1 ts Baking powder 14 ts Salt 2 Egg yolks 3 tb Oil 1 tb Rum 3 tb Orange juice 3 Egg whites 14 ts Cream of tartar Whipped cream Directions Caramelize 12 cup sugar in 9-inch (about 3 12- to 4-inches deep) heart-shaped or round pan Beat together 3 egg yolks eggs 12 cup sugar evaporated milk orange peel and 2 tablespoons rum Set aside To make cake batter sift flour with 14 cup sugar baking powder and salt Place in small bowl and make well in center Place 2 yolks oil 1 tablespoon rum and orange juice in well Stir until blended starting from center Beat egg whites with cream of tartar until foamy Gradually add remaining 14 cup sugar beating until stiff but not dry Gently fold batter into whites

Pour custard mixture into caramel-lined pan Gently spoon cake batter over flan mixture Place pan in larger pan and pour hot (not boiling) water into larger pan until it reaches half depth of cake pan Bake at 325F 50 to 60 minutes or until cake is done Cool on rack or chill until ready to serve Invert onto serving platter and pipe whipped cream rosettes around edges of flan

Coconut Rice (Mochi - Bibinka)

Ingredients

2 12 lb (5 12 cups) mochi rice

1 can (12 oz) frozen coconut milk thawed

1 package (1 lb) dark brown sugar (2 13 cups packed)

Directions

Rinse rice and cook in rice cooker In saucepan combine coconut milk and 1 14 cups of the brown sugar Cook over medium heat stirring constantly until thickened (Approx 20 min) Preheat oven to 350 degrees F

Put cooked rice into a large bowl Reserving 12 cup of coconut mixture stir remainder and remaining brown sugar evenly into hot rice Put into prepared pan Top with reserved 12 cup of coconut milk mixture Bake for 20 minutes then broil for 5 minutes to set topping Cut into small pieces Makes 45 servings

Avocado Milkshakes This sounds really weird I know but its actually quite good Youll see avocado icecream in Asian supermarkets that carry foods and ingredients from the Philippines and this is close to that Give it a try you might be surprised Thanks to Nathan Chua for the recipe

1 avocado

13 quart whole milk

3 tablespoons sugar

2 scoops vanilla ice cream

Directions

Blend Drink

Pianono Dessert Pianono Dessert recipe (Filipino jelly roll)a nice filipino dessert recipe to try

Ingredients

14 cup butter

13 cup ground unsalted almonds

1 cup coconut flakes

12-ounce can condensed milk

1 cup sifted flour

13 cup cocoa

14 teaspoon salt

1 teaspoon baking soda

1 cup sugar 3 eggs separated

13 cup cold water

1 teaspoon vanilla confectionerrsquos sugar

Instructions 1 Line a 10-by-15-inch jelly-roll pan with foil Preheat oven to 375F 2 Melt butter and pour into foiled pan Mix nuts and coconut flakes and sprinkle evenly in pan Drizzle with condensed milk 3 Sift together flour cocoa salt baking soda and sugar 4 Beat egg yolks in bowl until fluffy 5 Blend sifted dry ingredients water and vanilla and beat for another minute 6 Beat egg whites separately until stiff and fold into mixture 7 Pour into pan and bake for 20 minutes or until cake is done Sprinkle with confectionerrsquos sugar Transfer to a cookie sheet roll in jelly-roll fashion and wrap with a towel to set until cool 8 Transfer to a serving platter and sprinkle with more confectionerrsquos sugar 9 The Filipino dessert recipe is ready to serveenjoy

Cascaron - bitsu-bitsu Yield 1 Recipe

Ingredients

1 pk Mochi flour 1 Coconut grated place -coconut in a large bowl 1 12 c Hot water pour into bowl -of coconut 13 Box of dark brown sugar 14 c Cold water

Directions

Squeeze grated coconut in water than strain coconut water in clean dish towel over another bowl Squeeze until all liquid has been extracted (Instead of fresh coconut you may use 12 can of grated coconut and 1 12 cups of water) Place canned coconut in flour and add water until dough is soft but not too sticky Do the same with fresh coconut Shape dough in balls of 1 inch diameter and fry in deep fat until golden brown Drain dough balls on paper towel Then put them in a large mixing bowl When all have been fried boil water and brown sugar in a small sauce pan until it reaches the soft boil stage This is done by placing a drop of syrup in a bowl of cold water If it retains it shape and is soft it is ready Pour over dough balls Mix well so that all are coated with syrup Remove from bowl and place them in a platter to cool Excellent with coffee or TEA

Bibingkang Galapong

Ingredients

4 eggs well beaten 2 cups coconut milk 1 cup sugar 14 cup melted margarine 2 cups rice flour 2 tablespoons baking powder 12 teaspoon salt 14 cup coco cream 14 cup sugar for topping

Directions

Add sugar to beaten eggs Combine salt and flour add to egg mixture Add melted margarine coconut milk and baking powder Pour into banana leaf-lined mold Bake in 375 degrees Fahrenheit oven When half-done take it out from the oven and brush top with coconut cream and sugar and bake until golden crust is formed Yield 3 large bibingkas

Buko Pie

Ingredients

CRUST

2 cup all purpose flour

1 teaspoon salt

12 cup corn oil

1 tablespoon water FILLING

3 1 3 cup buko young coconut

12 cup white sugar

12 cup evaporated milk

14 cup cornstarch

14 cup cheese grated

Directions

To prepare the crust combine flour and salt Blend in oil thoroughly using a fork Sprinkle with water Continue cutting with a fork until flour mixture forms tiny lumps Form flour mixture into a ball Divide dough into 2 equal portions Roll out to make 2 crusts Cover bottom of pie pan with one crust Cut excess Prick pastry all over with fork Bake in preheated oven at 450degF for 12-15 minutes or until golden brown FILLING Combine all ingredients except cheese and cook over low heat Continue stirring until thick Pour mixture into pastry-lined pie pan Top filling with the second crust Seal ends all around with a fork Bake at 400 degF until crust turns golden brown Sprinkle grated cheese on top Bake for additional 5 minutes Serves 8

Sapin Sapin

Sapin-Sapin Recipe made from rice flour or rice that has been soaked overnight then crushed into a paste sometimes yams or yam flour coconut milk and sugar Each layer is tinted (the bottom one a deep ube-like purple the middle a golden yolk yellowthe top one white) and steamed before the next layer is added This famous Sapin-Sapin originated from the northern part of the Philippines the province of Abra A treat as sumptuous as sapin-sapin is no longer surprising when ways of cooking it is already spread down to other provinces and thus now being enjoyed by many Fast foods cake and pastry shops are making and selling their versions of sapin-sapin Estimated cooking time 1 hour and 30 minutes

Sapin Sapin Ingredients

1 12 cups malagkit dough (galapong)

12 cup rice galapong

2 12 cups white sugar

3 cups cooked ubi (mashed)

grated coconut

4 cups thick coconut cream (from 2-3 coconuts)

2 cans (big) condensed milk

food coloring violet amp egg-yellow

Sapin Sapin Cooking Instructions

Blend all ingredients except mashed ubi and food coloring Divide Into 3 Parts To one part ndash add mashed ubi To heighten the color of the ubi add a dash of violet food coloring Mix well To 2nd part ndash add egg-yellow coloring Mix well To 3rd part ndash just plain white nothing to add

Grease a round baking pan Line with banana leaves and grease the leaves Then pour in ubi mixture Spread evenly Steam for 30 minutes or more until firm Note cover the baking pan with cheese cloth before steaming Pour 2nd layer on top of the cooked ubi Cover again and steam for 30 minutes Lastly pour in 3rd layer or the plain mixture Again steam for 30 minutes or until firm Meanwhile fry the grated coconut until brown and put on top of the sapin-sapin Cool before slicing Tags delicacy rice sweets

Suman sa Ibus

Our Filipino rice-farming forefathers believed that there is nothing better to fill the stomach than rice grown and tended by onersquos own perseverance Whether it is simple boiled rice rice gruel or rice cake it is prepared carefully in appreciation of the farmers hard work In the province it is still a sight to see women gathered around a tub of soaked rice telling stories as they wrapped suman And if the variety of ways a suman is wrapped is any indication it is of the artistry skill and ingenuity of these women

Suman sa Ibus Ingredients

3 cups malagkit rice 2 teaspoons salt 2 cups thick coconut milk

Suman sa Ibus Cooking Instructions Soak malagkit in water for an hour or ntil grains are swollen Drain Add salt nd coconut milk Mix well Prepare ibus then fill with rice mixture Seal tubes and tie with strips of the ibus Arrange the suman in a big saucepan and cover with water Cover the pot and boil for 2 hours or until cooked Serve with sugar or ripe mango

How to wrap a Suman Ibu

Fold the end of the buri leaf by 1 inches

Fold the bottom edge into a triangle

Start rolling up the buri leaf in an overlapping manner

Roll up the buri to make a tube

Attach a small piece of wooden pick to secure the tube

Fill the tube with malagkit

Seal the ibus tube

Tie with strips of buri

Adobong Baboy Ingredients

1 kilo pork cut in cubes 1 clove garlic pounded 1 medium onion chopped 1 tablespoon sugar 4 laurel leaves 6 tablespoons soy sauce 6 tablespoons vinegar 1 tablespoon ground or whole black pepper 1 cup rice water MSG (optional) Sugar (optional) Cooking oil

Adobong Baboy Cooking Instructions

Marinate pork in soy sauce garlic and pepper for 1 hour

Sauteacute onion then drop the marinated pork and laurel leaves Continue sauteing until liquid has evaporated and meat starts to render fat Pour the marinade including the bits of garlic and a cup of rice water Add the potato and continue boiling in medium fire until pork becomes tender Pour vinegar and simmer until little sauce is left Season with sugar if desired according to taste Serve hot

Filipino Callos (Beef tripe) Ingredients

1 kilo beefs tripe (tuwalya ng baka) sliced in serving pieces 1 tablespoon garlic minced 1 small onion chopped 1 can pork and beans 5 tablespoons soy sauce 14 tablespoon ground black pepper 14 tablespoon sugar 1 root ginger crushed 1 tablespoon salt MSG (optional)

Filipino Callos (Beef tripe) Cooking Instuctions

In a stock pot with enough water add the beef stripe ginger and salt Bring to a boil for 20 minutes to remove the obscenity

Remove from fire replace water and boil again until beefs tripe becomes tender Slice the beefs tripe lengthwise and set aside

Sauteacute garlic and onion Add the beefs tripe soy sauce pepper Stir fry for 10 minutes Add the pork and beans and sugar Continue cooking for another 5 minutes or until done Serve hot

Warek Warek Ingredients

Pigrsquos meat and entrails (tongue liver intestine) White onion thinly sliced Salt and pepper Calamansi or lemon juice Pigs brain Mayonnaise (optional)

Warek Warek Instructions

Parboil intestines with sliced lemon or calamansi to remove the odor Parboil tongue until half cooked Wash and clean well the liver

Grill intestine tongue and liver until brown Slice into 1rdquo long and 14rdquo thick (or your desired sizes) then place in a large bowl Mix the slices of onion and boiled brain Balance seasoning with calamansi juice salt and pepper according to taste

Cooking Tip

If porks brain is not enough or not available you may use mayonnaise as a substitute

You can also wrap the brain in an aluminum foil and grill Blend in the dinakdakan and viola Ready to eat

Pork Sisig Ingredients

1 kilo pork head (face ear cheek tongue) 14 cup liver broiled and cut in cubes 1 tablespoon garlic minced 1 small onion chopped 2 bay leaves 12 cup vinegar 1 tablespoon red bell pepper chopped 12 teaspoon ground black pepper 1 cup pork or beef stock 2 kalamansi sliced 3 siling labuyo chopped Salt or fish sauce to taste

Pork Sisig Cooking Instructions

Grill porkrsquos head to remove any remaining hair Boil until tender debone and then cut in small cubes

Sauteacute garlic onion red bell pepper Add liver and pork Season with salt vinegar and pepper Add stock and bay leaves Bring to a boil then simmer until little sauce is left Adjust seasoning according to taste

Garnish with kalamansi and siling labuyo on a sizzling plate Squeeze the kalamansi and stir the chopped siling labuyo over the plate if desired

Pork Sinigang Ingredients

10 tamarind seeds or 1 package sinigang mix 1 kilo pork cut in 1 12 inches chunks (liempo kasim or ribs) 1 onion sliced 4 tomatoes sliced 1 radish (labanos) sliced 5 string beans(sitaw) cut in 2rdquo length 12 cup kangkong leaves (river spinach) 4 pieces gabi (taro) peeled and cut in halve 2 whole siling haba (long green pepper) Soy sauce Kalamansi

Pork Sinigang Cooking Instructions

Boil the tamarind seeds mash and drain the juice Set aside

In a saucepan or stock pot boil pork until tender Add onion tomato and tamarind juice Add gabi until tender and thickens the soup Simmer then add radish and string beans When tender add kangkongleaves Season with fish sauce according to taste Serve hot with soy sauce and sliced kalamansi

Sinanglaw Sinanglao Ingredients

1 12 kilo of beef innards of your preference

large intestine

heart

lungs

tenderloin

2 clove garlic pounded 3 onions sliced 1 package sinigang mix (or kamyas or tamarind seeds) 1 root ginger crushed Banana leaves (optional) Salt and pepper to taste

Sinanglaw Sinanglao Cooking Instructions

Wash and mash the raw innards with salt and banana leaves When cleaned parboil in a large kettle with ginger to remove the odor and obstinacy Strain and cut 1 ndash 2 inches lengths or your desired sizes

In a stock pot drop the onions Put the innards on top of the onions then on top of the innards the garlic Cover and simmer gently until most of the onions extract its juice Season with salt then cook for 15 minutes or until seasoning is absord Add enough water to cover about 3 inches above the meat Bring to a boil and add sinigang mix according to preferred sour taste Continue boiling in medium low fire until meat becomes tender Add chili peppers and season with fish sauce to taste Add little bile if desired and serve

Menudo Ingredients

1 kilo pork cut into desired pieces 14 kilo hotdog cut into desired pieces 14 kilo liver cut into desired pieces 1 potato diced (fry in 3 minutes) 1 carrot diced (fry in 3 minutes) 1 onion minced 1 tablespoon garlic minced 12 cup soy sauce 12 cup raisins 1 can tomato sauce 2 stems kinchay (celery) chopped 1 teaspoon ground black pepper Cooking Oil Sugar

Menudo Cooking Instructions

Marinate pork in soy sauce and ground black pepper for 1 hour or more Boil liver for 5 minutes Drain and set aside

Sauteacute garlic and onion Add marinated pork and kitchay Continue sauteing until all liquid has evaporated and meat starts to render fat

Add tomato sauce and simmer for 15 minutes Add liver hotdog potato and carrot Continue cooking in medium fire for 5 minutes or until done

Season with little sugar (if desired) according to taste Serve hot

Pork Embotido Ingredients

1 kilo ground pork 1 carrot minced 1 can reno liver spread 12 cup pickles minced 12 cup raisins 2 beaten eggs 1 tablespoon salt 2 small onions minced 12 cup tomato sauce 12 cup grated cheese 1 hotdog minced 2 broiled eggs sliced Kinchay o celery minced 2 slices bread minced 14 tablespoon ground black pepper MSG (optional)

Embotido Cooking Instructions

In a bowl combine all ingredients (except the hard boiled eggs) and mix well until blended

Place a mound (1 cup per roll) of meat mixture on a sheet of oily greased aluminum foil (place the slices of egg at the center of each mixture) and form an 8 long by 2 diameter roll

Steam for 30-40 minutes Remove from steamer and let cool

You may either fry or eat it as is Serve with catsup

Kare Kare Ingredients

1 kilo oxtail cut in chunks 12 kilo beef tripe slice in 2rdquox3rdquo lengths 2 cloves garlic crushed 1 big onion sliced 12 cup peanuts grounded 12 cup toasted rice grounded 14 cup annatto seeds 1 heart of banana (puso ng saging) cut in lengths 10 string beans cut into 2rdquo lengths 1 eggplant sliced Salt and pepper to taste Bagoong alamang Cooking oil

Kare Kare Cooking Instructions

Place annatto seeds in 12 cup water for 30 minutes Mash seeds and set aside the annatto water Discard the seeds

Boil beefrsquos oxtail and tripe in separate saucepan until tender Drain both oxtail and tripe Save the broth of the oxtail only

Sauteacute garlic and onion in a large saucepan Add annatto water oxtail and tripe Simmer and then add the grounded peanut and toasted ground rice Stir and continue to simmer for few minutes Add broth just enough to make a thick sauce Parboil then add vegetables (do not overcook) Season with salt and pepper according to taste Serve hot with bagoong alamang

Papaitan Ingredients

12 kilo following beef innards cut in 1 cube

tripe liver kidney heart pancreas intestines

1 cup beef tenderloin cut in 12 cubes 14 cup bile 1 onion minced 1 clove garlic minced 1 head ginger minced 14 cup onion leaves 5 Philippine birds eye peppers (siling labuyo) Salt and pepper Fish sauce

Ingredients for cleaning and boiling the innards

1 lemon sliced(optional) 8 kalamansi sliced (optional) Banana leaves (optional) 1 ginger root crushed

Papaitan Cooking Instructions

Wash and mash the raw innards with salt and banana leaves to get rid of the odor When cleaned boil in a large kettle with ginger and lemon or kalamasi until tender Cut into 12 inch cubeslengths Set aside

Suate ginger garlic and onion When onion appears translucent drop the beef innards Spice with salt and pepper and continue sauteacuteing until enough broth comes out from the innards Pour enough water to cover the mixture Bring to a boil for a while and then drop the beef tenderloin Simmer until tenderloin is cooked then drop the siling labuyo

Add bile little by little (be careful not to over bitter taste) and adjust seasoning with fish sauce according to taste Serve hot in a bowl and garnish with chopped onion leaves

Cooking Tip

To make it healthy and if you have the time cook the papaitan long before you intend to serve Let it cool then refrigerate All the fat will solidify and you can easily scrape it from the surface The taste will not change it will even improve as the meat and all the condiments will have blended so well in the broth already

Calamansi juice will further enhance the taste And if you want a stronger pepper aroma but not the spice put some chopped siling haba

Pata Tim Ingredients

1 kilo porkrsquos leg (pata) 14 cup soy sauce 34 cup pineapple juice 34 cup oyster sauce 2 cloves garlic rushed 1 tablespoon rice wine 1 tablespoon pepper corns 1 red onion chopped 3 bay leaves Lettuce (fried in 2 minutes)

Pata Tim Cooking Instructions

In a stock pot with enough water simmer the pork pata with all the ingredients until fork tender Add hot water if necessary to replace the evaporated liquid Drain and cut the meat from one side and separate the bones Save 1 cup of broth

Place lettuce in a platter Put the pata over the lettuce Set aside

Pata Tim Sauce Ingredients

1 cup broth of pata 5 tablespoons cornstarch Salt to taste

Pata Tim Sauce Cooking Instructions

In a skillet combine broth cornstarch and salt to taste Bring to boil until sauce becomes thick

Pour the sauce on top of the pata Serve hot

Cooking Tip

Boiling the porks leg slowly and gently over low heat brings out the flavor of the meat and keeps the meat very tender

Nilagang Baka Ingredients

1 kilo beef cut in chunks 1 small head cabbage (repolyo) quartered 14 kilo Chinese cabbage (pechay) 2 potatoes quartered 1 onion sliced 1 tablespoon peppercorns Fish sauce 2 beef boullion 1 lemon or 5 kalamansis Soy sauce

Nilagang Baka Cooking Instructions

Fry the potatoes in 3 minutes Set aside

In a stock pot simmer the beef with onion and peppercorn for at least one hour Remove the scum that rises above the soup More water maybe added if the beef if tough When beef is very tender add potatoes and carrots Let stand for 5 minutes Add repolyo cabbage and Chinese cabbage Season with fish sauce according to taste

Remove from fire and serve hot with a mixture consisting of soy sauce and lemon or kalamansi juice

Cooking Tip

Boiling the beef chunks slowly and gently over low heat brings out the flavor of the meat and keeps the meat very tender

But but butif you dont have much time and you want to expedite the cooking process use pressure cooker to soften the meat of the beef shank When tender add the necessary ingredients

Sweet and Sour Meatballs Ingredients

Meatballs Ingredients

1 kilo ground pork or beef 1 onion minced 1 clove garlic minced 3 well beaten eggs 12 cup flour Ground pepper Soy sauce Salt

Sauce Mixture Ingredients

1 can pineapple (set aside juice) sliced 1 carrot sliced 1 bell pepper sliced lengthwise 4 tablespoons garlic minced 1 onion chopped 12 tablespoon salt 1 tablespoon sugar 3 tablespoons soy sauce 12 cup water 2 tablespoons flour Ground black pepper Cooking oil

Sweet and Sour Meatballs Cooking Instructions

In a bowl mix all the meat balls ingredients together Season with salt soy sauce and pepper according to taste Form a ball 1rdquo diameter out of the mixture Deep fry the raw meat balls until golden brown Strain drain in a plate with paper towel and set aside in a platter

In a skillet sauteacute garlic and onion Add the pineapple and carrot Simmer for 10 minutes Add the pineapple juice sugar soy sauce water flour salt and water Simmer until a saucy consistency is achieved Add bell pepper Simmer for 1 minute

Pour the hot sauce (mixture) on top of the meat balls Serve hot with rice

Lechon Liempo Ingredients

Pork meat (liempo) 12 -16 inches long Garlic pounded Salt and pepper to taste Rosemary leaves Sliced tomatoes for garnishing

Lechon Liempo Cooking Instructions

Wash and dry meat with paper towel Rub inner layer of meat with a mixture of salt pepper garlic and rosemary leaves Roll meat and then tie both ends forming a circular tube form Place in a roasting pan

Preheat oven to 400F Bake in oven for about 15 minutes and then decrease heat to 350F Bake for about one and a half hours to 2 hours or until meat turns golden brown and crispy Remove pan from oven then put meat on a rack Slice in rings and place in a platter Garnish with sliced tomatoes then serve

Lechon Kawali Ingredients

I kilo pork belly (liempo) 2 tablespoon salt 12 tablespoon peppercorns 4 cloves garlic pounded 1 bottle 7-up (optional) Cooking oil

Sauce Ingredients

Vinegar Soy sauce Onion chopped Garlic mined Mang Tomas lechon sauce (optional)

Lechon Kawali Cooking Instructions

Boil water with salt garlic peppercorn and 7-up Add pork and continue boiling until tender Strain pork and keep dry Deep fry in hot cooking oil until golden brown and crispy Chop the lechon kawali and serve with lechon sauce or vinegar with soy sauce onion and garlic

Kilawing Kambing Ingredients

1 kilo goatrsquos meat with skin preferred cuts are from the thigh loin neck and shoulder 2 big onions sliced 1 root ginger cut in strips (optional) 3 siling labuyo chopped Vinegar Salt and pepper Soy sauce

Kilawing Kambing Cooking Instructions

Marinate goat meat in soy sauce grill then make small slices

Balance seasoning with vinegar salt and pepper according to taste Garnish with onion and silling labuyo Refrigerate then serve

Insarabasab Ingredients

1 kilo pork (shoulder preferred) 1 onion thinly sliced 1 ginger root chopped 1 tablespoon Philippine birds eye pepper (siling labuyo) 12 tablespoon ground pepper 2 tablespoons vinegar 1 lemon or 5 kalamansi Soy sauce Salt to taste

Insarabasab Cooking Instructions

Slice the pork 1rdquo thick for roasting Spice with salt

Roast pork over an open fire until all pink color of meat disappears When roasted slice pork again into 14 x 1 (thickness x length) long strips and then mixed with onions ginger vinegar pepper and siling labuyo Season with soy sauce and lemon or kalamansi juice according to taste Serve as food in a meal or as pulutan (something to pick up during drinking session)

Igado Ingredients

1 kilo combination of the following

Porkrsquos liver cut in slices

porkrsquos kidney cut in slices

porkrsquos heart cut in slices

1 tablespoon garlic minced 1 medium onion chopped 1 segment ginger cut in stripes 1 small can green peas (gisantes) 2 small carrots cut in slices 1 bell pepper cut in slices 1 cup vinegar Soy sauce Salt and pepper Cooking oil

Igado Cooking Instructions

In a bowl marinate liver in vinegar Set aside

Saute garlic ginger and onion in oil Add porkrsquos heart and kidney and spice with salt and pepper Saute for 15 minutes or until broth comes out from the innards (add 14 cup water if necessary to soften) Add the liver and continue sauteing for another 5 minutes Add soy sauce to season and continue cooking until sauce thickens Add the carrots fist and when tender drop the bell pepper and peas Cook until vegetables are done

Cooking Tip

You can use porks meat (pork belly preferred) tenderloin spleen or combination if porks heart and kidney are not available

Per photo and if you want it dried just transfer the Igado mixture in another pan and saute until dry But its the one with sauce that is traditional and authentic

Pork Humba Ingredients

12 kilo pork belly cut in cubes 2 cloves garlic crushed 1 small onion chopped 13 cup vinegar 14 cup soy sauce 14 cup brown sugar 3 bay leaves 1 cup rice water 14 tablespoon ground black pepper Cooking oil

Pork Humba Cooking Instructions

Marinate pork in soy sauce and pepper for 1 hour

Saute garlic and onion Add pork from the marinade and bay leaves Stir fry for few minutes until pork starts to render its oily fat Add rice water then bring to a boil until most of the liquid has evaporated Add vinegar but do not stir in order not to over sour the flavor Parboil for few minutes then add the brown sugar stirring once in a while Simmer until a saucy consistency is achieved Adjust seasoning with soy sauce according to taste Serve hot

Dinuguan (Pork Blood Stew) Ingredients

1 kilo pork meat ear intestine or combinations 3-4 cups porkrsquos or beefrsquos blood 1 small head of garlic minced 1 small onion minced 1 tomato chopped 3 long peppers (siling haba) 5 tablespoon vinegar Salt or fish sauce (patis) to taste MSG (optional)

Dinuguan (Pork Blood Stew) Cooking Instructions

Boil pork until tender and cut into desired sizes Save the broth

Sauteacute garlic and onion Add the pork and spice with salt Continue sauteing until liquid has evaporated and meat starts to render fat and edges turn to brown

Add vinegar broth and siling labuyo Simmer for 10 minutes Adjust seasoning with fish sauce according to taste Pour porkrsquos blood stirring regularly for 5 minutes Remove from fire and serve hot

Crispy Pata Ingrediets

1 kilo porkrsquos knuckle (pata) 1 onion chopped 2 bay leaves 14 cup peppercorns 2 tablespoons salt Cooking oil

Sauce Ingredients

1 tablespoon onion chopped 1 tablespoon garlic pounded 12 cup vinegar Soy sauce to taste

Crispy Pata Cooking Ingredients

Boil porkrsquos knuckle in a stock pot with enough water to cover (more water maybe added if the meat is tough) Add salt bay leaves peppercorn and onion Continue boiling until tender then drain and hang to dry Place in the refrigerator overnight Deep fry in hot cooking oil until golden brown Serve with a mixture composed of soy sauce vinegar garlic and onion

Bagnet (Chicharon Baboy) Ingredients

1 kilo pork belly cut into desired pieces 1 liter cooking oil 12 liter water Salt to taste Water

Bagnet (Chicharon Baboy) Cooking Instructions

In a stock pot bring water to a boil with added salt Drop pork and continue boiling for 20 minutes Drain and set aside

Submerged pork in hot cooking oil for few seconds strain and sprinkle with cold water Do this process 3 times until skin pops

Submerge pork until golden brown and serve hot in a platter

Cooking Tip

To avoid mess as well as burns cook in a low cooking area

Beef Caldereta Ingredients

1 12 kilo beef cut in chunks 1 potato quartered (fry in 3 minutes) 1 carrot cut in 1 inch chunks (fry in 3 minutes) 1 clove garlic pounded 1 onion chopped 1 can liver spread or ground liver 1 tomato quartered 1 can tomato sauce 15 green olives (stoned or pitted) 1 tablespoon pickles 2 tablespoons peanut butter 1 grated cheese 1 bell pepper chopped 1 tablespoon ground black pepper 2 stems kinchay (celery) chopped 12 cup soy sauce Cooking oil (Olive oil preferred if available) MSG (optional)

Beef Caldereta Cooking Instructions

In a bowl marinate beef in soy sauce and ground black pepper for 1 hour

In a saucepan sauteacute garlic and onion Add the marinated beef tomato and kitchay Continue sauteing until all liquid has evaporated and meat starts to render fat Add water enough to cover the beef Boil until beef becomes tender

Add tomato sauce and pickles Simmer for 10 minutes Add cheese peanut butter liver spread potato green olives and carrots Simmer for 5 minutes Drop the bell pepper Simmer for 1 minute before serving Serve hot

Kilawing Bituka Ingredients

Large Intestines of pork (bituka ng baboy) Garlic minced Onion sliced Ginger crushed Long green chili peppers (siling haba) Scallions chopped Banana leaf

Kilawing Bituka Cooking Instructions

Wash and mash the intestine with salt and banana leaf to get rid of the odor Wash and clean very well then boil intestine with ginger until tender Cut into desired sizes

Saute garlic and onion Add and brown the intestine Lower heat then blend with soy sauce vinegar and pepper according to taste Garnish with scallions and long green chili pepper Serve as pulutan-something to pick up when drinking a liquor

Bistek Ingredients

34 kilo tender pork or beef steaks sliced 1 tablespoon kalamansi or lemon juice 5 tablespoons soy sauce 12 teaspoon ground black pepper 1 big onion sliced in rings Salt and pepper to taste Cooking oil (Olive oil preferred)

Bistek Cooking Ingredients

Marinate porkbeef steak with kalamansi (or lemon) juice soy sauce salt and pepper for 30 minutes or more Set aside

Fry onion rings until translucent Set aside

In a skillet fry marinated porkbeef steak over high heat turning upside down several times until tender Add onion rings and just enough marinade to create oily sauce Cover and simmer until done Serve hot

Pork Binagoongan Ingredients

1 kilo pork liempo cut in serving pieces 12 cup shrimp bagoong 1 tablespoon garlic minced 1 small onion chopped 1 medium tomato sliced in 8 pcs 1 teaspoon Philippine birds eye pepper (siling labuyo) 5 tablespoon vinegar 12 tablespoon sugar 1 eggplant cut in slices

Pork Binagoongan Cooking Preparation

Boil pork until tender and cut into cubes Set aside

Sauteacute garlic onion and tomato Add pork and shrimp bagoong Stir fry for few minutes until pork starts to render fat and edges turn to brown Add vinegar and siling labuyo Simmer for 5 minutes Season with sugar and drop the eggplant Continue cooking in low fire until the eggplant is done Serve hot

Bopis Ingredients

12 kilo pork lungs 12 kilo pork heart 1 medium carrots cut into small cubes 1 medium kinchay or celery 5 Philippine birdrsquos eye (siling labuyo) 5 tablespoons soy sauce 5 tablespoons vinegar 1 tablespoon annatto (atsuete) seeds substitute 14 cup catsup Salt and pepper to taste MSG (optional)

Bopis Cooking Preparation

Boil the heart and lungs for 10 minutes Remove and chop into small sizes Set aside and discard the water

Boil again for another 10 minutes in new water Strain and set aside

Mash the annatto seeds in 14 cup water Save the annatto water and discards the seeds

Sauteacute garlic and onion Add lungs heart kinchay and soy sauce Saute for another 10 minutes Add vinegar and siling labuyo Simmer for 5 minutes Season with salt and pepper Add carrots and annato water Simmer and continue cooking until done Serve hot

Kalderetang Kambing Ingredients

1 12 kilos goat meat cut into chunks 1 potato quartered 1 carrot cut in 1 inch chunks or slices 1 clove garlic pounded 1 onion chopped 1 can liver spread or ground liver 1 tomato quartered 1 can tomato sauce 15 green olives (stoned or pitted) 1 tablespoon pickles 2 tablespoons peanut butter 1 grated cheese 1 bell pepper sliced 1 tablespoon ground black pepper 2 stems kinchay (celery) chopped 2 laurel leaves 12 cup soy sauce Cooking oil MSG (optional)

Kalderetang Kambing Cooking Instructions

Fry the potato and carrot for 3 minutes Set aside

In a bowl marinate goat meat in vinegar soy sauce and ground black pepper for 1 hour Set aside

Sauteacute garlic and onion in a saucepan Add the marinated goatrsquos meat tomato and kitchay Continue sauteing until all liquid has evaporated and meat starts to render fat Add water enough to cover the goatrsquos meat Boil until tender

Add tomato sauce and pickles Simmer for 10 minutes Add the cheese peanut butter liver spread potato olives and carrots Simmer for 5 minutes Drop the bell pepper Simmer 1 minute before serving Serve hot

Lechon Kawali Ingredients

I kilo pork belly (liempo) 2 tablespoon salt 12 tablespoon peppercorns 4 cloves garlic pounded 1 bottle 7-up (optional) Cooking oil

Sauce Ingredients

Vinegar Soy sauce Onion chopped Garlic mined Mang Tomas lechon sauce (optional)

Lechon Kawali Cooking Instructions

Boil water with salt garlic peppercorn and 7-up Add pork and continue boiling until tender Strain pork and keep dry Deep fry in hot cooking oil until golden brown and crispy Chop the lechon kawali and serve with lechon sauce or vinegar with soy sauce onion and garlic

Pata Tim Ingredients

1 kilo porkrsquos leg (pata) cut in chunks 14 cup soy sauce 2 tablespoons brown sugar 1 onion chopped 1 clove garlic minced 1 tomato chopped 2 tablespoon banana blossoms 1 tablespoon star anise 1 can tomato sauce Cooking oil Broth

Pata Tim Cooking Instructions

In a saucepan brown pork pata in oil then add the garlic onion and tomatoes Stir fry for 3 minutes then add the broth to cover soy sauce and sugar Cover and simmer until the pork is tender When little sauce is left add the tomato sauce Simmer for few minutes until sauce thickens Season with salt pepper and oyster sauce to taste Drop the banana blossoms and star anise Cook until done are done and serve

Pork Adobo Ingredients

1 kilo pork cut in cubes 1 clove garlic pounded 1 medium onion chopped 1 tablespoon sugar 4 laurel leaves 6 tablespoons soy sauce 6 tablespoons vinegar 1 tablespoon ground black pepper 1 cup rice water 1 potato quartered Hard boiled eggs MSG (optional) Cooking oil

Pork Adobo Cooking Instructions

Fry potato in 3 minutes Set aside

Brown the pork then add rice water vinegar soy sauce and the rest of the ingredients except the potato and hard boiled eggs When pork is light tender add the potato Cook until done or when little sauce is left then garnish with hard boiled eggs

Adobong Kangkong Ingredients

1 bundle of kangkong (river spinanch) cut stems 1rdquo length 14 cup vinegar 14 cup soy sauce 1 clove garlic minced

Adobong Kangkong Cooking Instructions

Saute garlic When golden brown add all other ingredients Cover and simmer until done Donrsquot overcook the kangkong Serve hot

Filipino Spaghetti Ingredients

1 kilo spaghetti noodles 34 kilo ground beef 1 carrot minced 1 small can evaporated milk 1 can liver spread 14 kilo hotdog slices 1 tablespoon garlic minced 1 onion minced 2 bottles of banana catsup 1 can tomato sauce 1 cup grated cheese 1 tablespoon sugar Salt and pepper Cooking oil

Filipino Spaghetti Cooking Instructions

Boil spaghetti noodles with salt and cooking oil for 10 minutes Drain and set aside in a platter

Sauteacute garlic and onion Add ground beef and cook until meat turns light brown Season with salt and pepper Add banana catsup and tomato sauce Simmer for 10 minutes Add hotdog carrots sugar liver spread and milk Simmer for 5 minutes This is your sauce mixture

Pour the mixture on top of the spaghetti noddles Garnish with grated cheese

Arroz Caldo Ingredients

1 kilo chicken cut in small pieces 1 cup uncooked malagkit or plain rice or combination 1 small onion chopped 1 tablespoon garlic chopped 1 root ginger sliced 6 cups water or broth Fish sauce Cooking oil Salt to taste (optional) Chicken bouillon cubes (optional) 1 tablespoon minced fried garlic (for garnishing) 1 tablespoon scallions (for garnishing)

Arroz Caldo Cooking Instructions

In a casserole sauteacute garlic onion and ginger in oil Add chicken and stir fry with fish sauce until light browned Drain any remaining oil and then add rice Add enough water and bring to boil Continue cooking stirring occasionally until chicken is tender and rice is done (add hot water if necessary) Season with fish sauce according to taste Serve hot in a bowl Garnish on top with fried minced garlic and scallions

Cooking Tip

Always dry chicken well with paper towels before placing into hot frying pan so it wont stick

You have the option of using salt or chicken bouillon cubes as seasoning instead of fish sauce

Leche Flan (egg yolk) Ingredients

10 egg yolks (pula ng itlog) well beaten 1 big can evaporated milk 1 big can condense milk 3 tablespoons brown sugar 1 tablespoon vanilla 3 moulds (lyanera) container Aluminum foil 34 cup water

Leche Flan (egg yolks) Cooking Instructions

Mix water and sugar in the moulds Parboil in very low fire until it turns brown and sticky Do not overcook the sugar

In a bowl mix the following ingredients egg yolks evaporated milk condensed milk and vanilla Pour the mixture in the moulds and cover with aluminum foil Steam for about 15 - 20 minutes Remove from the steamer Cool it down before serving

Cooking Tip

You can also bake it for 45 minutes 370F placing the lyanera in the middle of a bigger tray half filled with water -

Okoy - Deep Fried Shredded Papayas w Shrimp

Ingredients

1 medium sized Papaya shredded

14 kilo of prawns

1 onion sliced

12 cup of flour

1 egg

1 cup of water

12 tsp of salt

Cooking oil for deep frying

Cooking Procedure

Mix flour egg salt and water in a bowl then add the shredded papaya and mix it well

Get your deep frying pan and pour the cooking oil Let it heat up well Get a small saucer and place about two to three spoonful of your papaya and flour mixture Flatten the mixture with the back of a spoon to have a nice round shape of about an inch thickness Decorate the top with a prawn from the saucer slide the mixture gently on your hot oil and cook both sides until golden brown Be careful dont splatter it Now to prepare a vinegar dip - Get a cup of Vinegar (any kind but preferably sukang puti or according to your likeness) chopped some chilis ground garlic salt and pepper

Sisig BangusMilkfish

Ampalaya Leaves with Sardines

Palitaw

Ingredients and cooking procedure after the jump

Ingredients

1 kilo of Galapong malagkit (Glutinous rice dough)

1 coconut meat grated

12 kilo fo white sugar

Water for cooking

Sesame seeds toasted

Cooking procedure

Divide the galapong into several portions depending on the size of serving you desire

Roll each ortion into a ball and flatten to make a tounge like shape

Boil some water While the water is boiling dro each of the galaong portions It is cooked when the galapong surfaces

Remove each cooked portion Allow to cool

Dredge in grated coconut and srinkle with sugar mixed with toasted sesame seeds before serving

Page 9: Pinoy Recipe

Cassava Cake This is a classic Filipino dessert enjoyed year round Most of the ingredients can be found in an oriental store near you I have found the most difficult ingredient to find is usually the coconut cream If you cant find it dont worry Simply use another can of coconut milk in its place Also it is easier to just buy the cassava already grated It should be in the freezer section You could cut the recipe in half but then you are left with 12 a can of everything Or try making one thick cake Youll have to cook much longer though Careful Im not sure if it will all fit in one pan I hope you enjoy it

Ingredients

Cake 2 Lbs Grated Cassava 1 14 oz Can Sweetened Condensed Milk (Reserve 13 cup for Topping) 1 12 oz Can Evaporated Milk 1 14 oz Can Coconut Milk (Reserve 13 cup for Topping) 1 13 oz Can Coconut Cream (Reserve 13 cup for Topping) 23 Cup Sugar 3 Eggs plus 3 Egg Whites 1 Cup Grated Coconut Topping 3 Egg Yokes 13 Cup Reserved Sweetened Condensed Milk 13 Cup Reserved Coconut Milk 13 Cup Reserved Coconut Cream Directions Preheat oven to 325deg f In large mixing bowl combine cake ingredients Mix well Pour equally into two large greased rectangular pans Bake until top is no longer liquid (approximately 30 minutes) Mix topping ingredients well and spread evenly on the two cakes Bake an additional 20 to 30 minutes Cool cakes completely Slice each cake into 24 equal squares

Courtesy of Jeff Palazzo

Rum flan cake Yield 8 Servings Ingredients 1 c Sugar 3 Egg yolks 2 Eggs 13 oz Evaporated milk 1 ts Grated orange peel 2 tb Rum 34 c Sifted cake flour 12 c Sugar 1 ts Baking powder 14 ts Salt 2 Egg yolks 3 tb Oil 1 tb Rum 3 tb Orange juice 3 Egg whites 14 ts Cream of tartar Whipped cream Directions Caramelize 12 cup sugar in 9-inch (about 3 12- to 4-inches deep) heart-shaped or round pan Beat together 3 egg yolks eggs 12 cup sugar evaporated milk orange peel and 2 tablespoons rum Set aside To make cake batter sift flour with 14 cup sugar baking powder and salt Place in small bowl and make well in center Place 2 yolks oil 1 tablespoon rum and orange juice in well Stir until blended starting from center Beat egg whites with cream of tartar until foamy Gradually add remaining 14 cup sugar beating until stiff but not dry Gently fold batter into whites

Pour custard mixture into caramel-lined pan Gently spoon cake batter over flan mixture Place pan in larger pan and pour hot (not boiling) water into larger pan until it reaches half depth of cake pan Bake at 325F 50 to 60 minutes or until cake is done Cool on rack or chill until ready to serve Invert onto serving platter and pipe whipped cream rosettes around edges of flan

Coconut Rice (Mochi - Bibinka)

Ingredients

2 12 lb (5 12 cups) mochi rice

1 can (12 oz) frozen coconut milk thawed

1 package (1 lb) dark brown sugar (2 13 cups packed)

Directions

Rinse rice and cook in rice cooker In saucepan combine coconut milk and 1 14 cups of the brown sugar Cook over medium heat stirring constantly until thickened (Approx 20 min) Preheat oven to 350 degrees F

Put cooked rice into a large bowl Reserving 12 cup of coconut mixture stir remainder and remaining brown sugar evenly into hot rice Put into prepared pan Top with reserved 12 cup of coconut milk mixture Bake for 20 minutes then broil for 5 minutes to set topping Cut into small pieces Makes 45 servings

Avocado Milkshakes This sounds really weird I know but its actually quite good Youll see avocado icecream in Asian supermarkets that carry foods and ingredients from the Philippines and this is close to that Give it a try you might be surprised Thanks to Nathan Chua for the recipe

1 avocado

13 quart whole milk

3 tablespoons sugar

2 scoops vanilla ice cream

Directions

Blend Drink

Pianono Dessert Pianono Dessert recipe (Filipino jelly roll)a nice filipino dessert recipe to try

Ingredients

14 cup butter

13 cup ground unsalted almonds

1 cup coconut flakes

12-ounce can condensed milk

1 cup sifted flour

13 cup cocoa

14 teaspoon salt

1 teaspoon baking soda

1 cup sugar 3 eggs separated

13 cup cold water

1 teaspoon vanilla confectionerrsquos sugar

Instructions 1 Line a 10-by-15-inch jelly-roll pan with foil Preheat oven to 375F 2 Melt butter and pour into foiled pan Mix nuts and coconut flakes and sprinkle evenly in pan Drizzle with condensed milk 3 Sift together flour cocoa salt baking soda and sugar 4 Beat egg yolks in bowl until fluffy 5 Blend sifted dry ingredients water and vanilla and beat for another minute 6 Beat egg whites separately until stiff and fold into mixture 7 Pour into pan and bake for 20 minutes or until cake is done Sprinkle with confectionerrsquos sugar Transfer to a cookie sheet roll in jelly-roll fashion and wrap with a towel to set until cool 8 Transfer to a serving platter and sprinkle with more confectionerrsquos sugar 9 The Filipino dessert recipe is ready to serveenjoy

Cascaron - bitsu-bitsu Yield 1 Recipe

Ingredients

1 pk Mochi flour 1 Coconut grated place -coconut in a large bowl 1 12 c Hot water pour into bowl -of coconut 13 Box of dark brown sugar 14 c Cold water

Directions

Squeeze grated coconut in water than strain coconut water in clean dish towel over another bowl Squeeze until all liquid has been extracted (Instead of fresh coconut you may use 12 can of grated coconut and 1 12 cups of water) Place canned coconut in flour and add water until dough is soft but not too sticky Do the same with fresh coconut Shape dough in balls of 1 inch diameter and fry in deep fat until golden brown Drain dough balls on paper towel Then put them in a large mixing bowl When all have been fried boil water and brown sugar in a small sauce pan until it reaches the soft boil stage This is done by placing a drop of syrup in a bowl of cold water If it retains it shape and is soft it is ready Pour over dough balls Mix well so that all are coated with syrup Remove from bowl and place them in a platter to cool Excellent with coffee or TEA

Bibingkang Galapong

Ingredients

4 eggs well beaten 2 cups coconut milk 1 cup sugar 14 cup melted margarine 2 cups rice flour 2 tablespoons baking powder 12 teaspoon salt 14 cup coco cream 14 cup sugar for topping

Directions

Add sugar to beaten eggs Combine salt and flour add to egg mixture Add melted margarine coconut milk and baking powder Pour into banana leaf-lined mold Bake in 375 degrees Fahrenheit oven When half-done take it out from the oven and brush top with coconut cream and sugar and bake until golden crust is formed Yield 3 large bibingkas

Buko Pie

Ingredients

CRUST

2 cup all purpose flour

1 teaspoon salt

12 cup corn oil

1 tablespoon water FILLING

3 1 3 cup buko young coconut

12 cup white sugar

12 cup evaporated milk

14 cup cornstarch

14 cup cheese grated

Directions

To prepare the crust combine flour and salt Blend in oil thoroughly using a fork Sprinkle with water Continue cutting with a fork until flour mixture forms tiny lumps Form flour mixture into a ball Divide dough into 2 equal portions Roll out to make 2 crusts Cover bottom of pie pan with one crust Cut excess Prick pastry all over with fork Bake in preheated oven at 450degF for 12-15 minutes or until golden brown FILLING Combine all ingredients except cheese and cook over low heat Continue stirring until thick Pour mixture into pastry-lined pie pan Top filling with the second crust Seal ends all around with a fork Bake at 400 degF until crust turns golden brown Sprinkle grated cheese on top Bake for additional 5 minutes Serves 8

Sapin Sapin

Sapin-Sapin Recipe made from rice flour or rice that has been soaked overnight then crushed into a paste sometimes yams or yam flour coconut milk and sugar Each layer is tinted (the bottom one a deep ube-like purple the middle a golden yolk yellowthe top one white) and steamed before the next layer is added This famous Sapin-Sapin originated from the northern part of the Philippines the province of Abra A treat as sumptuous as sapin-sapin is no longer surprising when ways of cooking it is already spread down to other provinces and thus now being enjoyed by many Fast foods cake and pastry shops are making and selling their versions of sapin-sapin Estimated cooking time 1 hour and 30 minutes

Sapin Sapin Ingredients

1 12 cups malagkit dough (galapong)

12 cup rice galapong

2 12 cups white sugar

3 cups cooked ubi (mashed)

grated coconut

4 cups thick coconut cream (from 2-3 coconuts)

2 cans (big) condensed milk

food coloring violet amp egg-yellow

Sapin Sapin Cooking Instructions

Blend all ingredients except mashed ubi and food coloring Divide Into 3 Parts To one part ndash add mashed ubi To heighten the color of the ubi add a dash of violet food coloring Mix well To 2nd part ndash add egg-yellow coloring Mix well To 3rd part ndash just plain white nothing to add

Grease a round baking pan Line with banana leaves and grease the leaves Then pour in ubi mixture Spread evenly Steam for 30 minutes or more until firm Note cover the baking pan with cheese cloth before steaming Pour 2nd layer on top of the cooked ubi Cover again and steam for 30 minutes Lastly pour in 3rd layer or the plain mixture Again steam for 30 minutes or until firm Meanwhile fry the grated coconut until brown and put on top of the sapin-sapin Cool before slicing Tags delicacy rice sweets

Suman sa Ibus

Our Filipino rice-farming forefathers believed that there is nothing better to fill the stomach than rice grown and tended by onersquos own perseverance Whether it is simple boiled rice rice gruel or rice cake it is prepared carefully in appreciation of the farmers hard work In the province it is still a sight to see women gathered around a tub of soaked rice telling stories as they wrapped suman And if the variety of ways a suman is wrapped is any indication it is of the artistry skill and ingenuity of these women

Suman sa Ibus Ingredients

3 cups malagkit rice 2 teaspoons salt 2 cups thick coconut milk

Suman sa Ibus Cooking Instructions Soak malagkit in water for an hour or ntil grains are swollen Drain Add salt nd coconut milk Mix well Prepare ibus then fill with rice mixture Seal tubes and tie with strips of the ibus Arrange the suman in a big saucepan and cover with water Cover the pot and boil for 2 hours or until cooked Serve with sugar or ripe mango

How to wrap a Suman Ibu

Fold the end of the buri leaf by 1 inches

Fold the bottom edge into a triangle

Start rolling up the buri leaf in an overlapping manner

Roll up the buri to make a tube

Attach a small piece of wooden pick to secure the tube

Fill the tube with malagkit

Seal the ibus tube

Tie with strips of buri

Adobong Baboy Ingredients

1 kilo pork cut in cubes 1 clove garlic pounded 1 medium onion chopped 1 tablespoon sugar 4 laurel leaves 6 tablespoons soy sauce 6 tablespoons vinegar 1 tablespoon ground or whole black pepper 1 cup rice water MSG (optional) Sugar (optional) Cooking oil

Adobong Baboy Cooking Instructions

Marinate pork in soy sauce garlic and pepper for 1 hour

Sauteacute onion then drop the marinated pork and laurel leaves Continue sauteing until liquid has evaporated and meat starts to render fat Pour the marinade including the bits of garlic and a cup of rice water Add the potato and continue boiling in medium fire until pork becomes tender Pour vinegar and simmer until little sauce is left Season with sugar if desired according to taste Serve hot

Filipino Callos (Beef tripe) Ingredients

1 kilo beefs tripe (tuwalya ng baka) sliced in serving pieces 1 tablespoon garlic minced 1 small onion chopped 1 can pork and beans 5 tablespoons soy sauce 14 tablespoon ground black pepper 14 tablespoon sugar 1 root ginger crushed 1 tablespoon salt MSG (optional)

Filipino Callos (Beef tripe) Cooking Instuctions

In a stock pot with enough water add the beef stripe ginger and salt Bring to a boil for 20 minutes to remove the obscenity

Remove from fire replace water and boil again until beefs tripe becomes tender Slice the beefs tripe lengthwise and set aside

Sauteacute garlic and onion Add the beefs tripe soy sauce pepper Stir fry for 10 minutes Add the pork and beans and sugar Continue cooking for another 5 minutes or until done Serve hot

Warek Warek Ingredients

Pigrsquos meat and entrails (tongue liver intestine) White onion thinly sliced Salt and pepper Calamansi or lemon juice Pigs brain Mayonnaise (optional)

Warek Warek Instructions

Parboil intestines with sliced lemon or calamansi to remove the odor Parboil tongue until half cooked Wash and clean well the liver

Grill intestine tongue and liver until brown Slice into 1rdquo long and 14rdquo thick (or your desired sizes) then place in a large bowl Mix the slices of onion and boiled brain Balance seasoning with calamansi juice salt and pepper according to taste

Cooking Tip

If porks brain is not enough or not available you may use mayonnaise as a substitute

You can also wrap the brain in an aluminum foil and grill Blend in the dinakdakan and viola Ready to eat

Pork Sisig Ingredients

1 kilo pork head (face ear cheek tongue) 14 cup liver broiled and cut in cubes 1 tablespoon garlic minced 1 small onion chopped 2 bay leaves 12 cup vinegar 1 tablespoon red bell pepper chopped 12 teaspoon ground black pepper 1 cup pork or beef stock 2 kalamansi sliced 3 siling labuyo chopped Salt or fish sauce to taste

Pork Sisig Cooking Instructions

Grill porkrsquos head to remove any remaining hair Boil until tender debone and then cut in small cubes

Sauteacute garlic onion red bell pepper Add liver and pork Season with salt vinegar and pepper Add stock and bay leaves Bring to a boil then simmer until little sauce is left Adjust seasoning according to taste

Garnish with kalamansi and siling labuyo on a sizzling plate Squeeze the kalamansi and stir the chopped siling labuyo over the plate if desired

Pork Sinigang Ingredients

10 tamarind seeds or 1 package sinigang mix 1 kilo pork cut in 1 12 inches chunks (liempo kasim or ribs) 1 onion sliced 4 tomatoes sliced 1 radish (labanos) sliced 5 string beans(sitaw) cut in 2rdquo length 12 cup kangkong leaves (river spinach) 4 pieces gabi (taro) peeled and cut in halve 2 whole siling haba (long green pepper) Soy sauce Kalamansi

Pork Sinigang Cooking Instructions

Boil the tamarind seeds mash and drain the juice Set aside

In a saucepan or stock pot boil pork until tender Add onion tomato and tamarind juice Add gabi until tender and thickens the soup Simmer then add radish and string beans When tender add kangkongleaves Season with fish sauce according to taste Serve hot with soy sauce and sliced kalamansi

Sinanglaw Sinanglao Ingredients

1 12 kilo of beef innards of your preference

large intestine

heart

lungs

tenderloin

2 clove garlic pounded 3 onions sliced 1 package sinigang mix (or kamyas or tamarind seeds) 1 root ginger crushed Banana leaves (optional) Salt and pepper to taste

Sinanglaw Sinanglao Cooking Instructions

Wash and mash the raw innards with salt and banana leaves When cleaned parboil in a large kettle with ginger to remove the odor and obstinacy Strain and cut 1 ndash 2 inches lengths or your desired sizes

In a stock pot drop the onions Put the innards on top of the onions then on top of the innards the garlic Cover and simmer gently until most of the onions extract its juice Season with salt then cook for 15 minutes or until seasoning is absord Add enough water to cover about 3 inches above the meat Bring to a boil and add sinigang mix according to preferred sour taste Continue boiling in medium low fire until meat becomes tender Add chili peppers and season with fish sauce to taste Add little bile if desired and serve

Menudo Ingredients

1 kilo pork cut into desired pieces 14 kilo hotdog cut into desired pieces 14 kilo liver cut into desired pieces 1 potato diced (fry in 3 minutes) 1 carrot diced (fry in 3 minutes) 1 onion minced 1 tablespoon garlic minced 12 cup soy sauce 12 cup raisins 1 can tomato sauce 2 stems kinchay (celery) chopped 1 teaspoon ground black pepper Cooking Oil Sugar

Menudo Cooking Instructions

Marinate pork in soy sauce and ground black pepper for 1 hour or more Boil liver for 5 minutes Drain and set aside

Sauteacute garlic and onion Add marinated pork and kitchay Continue sauteing until all liquid has evaporated and meat starts to render fat

Add tomato sauce and simmer for 15 minutes Add liver hotdog potato and carrot Continue cooking in medium fire for 5 minutes or until done

Season with little sugar (if desired) according to taste Serve hot

Pork Embotido Ingredients

1 kilo ground pork 1 carrot minced 1 can reno liver spread 12 cup pickles minced 12 cup raisins 2 beaten eggs 1 tablespoon salt 2 small onions minced 12 cup tomato sauce 12 cup grated cheese 1 hotdog minced 2 broiled eggs sliced Kinchay o celery minced 2 slices bread minced 14 tablespoon ground black pepper MSG (optional)

Embotido Cooking Instructions

In a bowl combine all ingredients (except the hard boiled eggs) and mix well until blended

Place a mound (1 cup per roll) of meat mixture on a sheet of oily greased aluminum foil (place the slices of egg at the center of each mixture) and form an 8 long by 2 diameter roll

Steam for 30-40 minutes Remove from steamer and let cool

You may either fry or eat it as is Serve with catsup

Kare Kare Ingredients

1 kilo oxtail cut in chunks 12 kilo beef tripe slice in 2rdquox3rdquo lengths 2 cloves garlic crushed 1 big onion sliced 12 cup peanuts grounded 12 cup toasted rice grounded 14 cup annatto seeds 1 heart of banana (puso ng saging) cut in lengths 10 string beans cut into 2rdquo lengths 1 eggplant sliced Salt and pepper to taste Bagoong alamang Cooking oil

Kare Kare Cooking Instructions

Place annatto seeds in 12 cup water for 30 minutes Mash seeds and set aside the annatto water Discard the seeds

Boil beefrsquos oxtail and tripe in separate saucepan until tender Drain both oxtail and tripe Save the broth of the oxtail only

Sauteacute garlic and onion in a large saucepan Add annatto water oxtail and tripe Simmer and then add the grounded peanut and toasted ground rice Stir and continue to simmer for few minutes Add broth just enough to make a thick sauce Parboil then add vegetables (do not overcook) Season with salt and pepper according to taste Serve hot with bagoong alamang

Papaitan Ingredients

12 kilo following beef innards cut in 1 cube

tripe liver kidney heart pancreas intestines

1 cup beef tenderloin cut in 12 cubes 14 cup bile 1 onion minced 1 clove garlic minced 1 head ginger minced 14 cup onion leaves 5 Philippine birds eye peppers (siling labuyo) Salt and pepper Fish sauce

Ingredients for cleaning and boiling the innards

1 lemon sliced(optional) 8 kalamansi sliced (optional) Banana leaves (optional) 1 ginger root crushed

Papaitan Cooking Instructions

Wash and mash the raw innards with salt and banana leaves to get rid of the odor When cleaned boil in a large kettle with ginger and lemon or kalamasi until tender Cut into 12 inch cubeslengths Set aside

Suate ginger garlic and onion When onion appears translucent drop the beef innards Spice with salt and pepper and continue sauteacuteing until enough broth comes out from the innards Pour enough water to cover the mixture Bring to a boil for a while and then drop the beef tenderloin Simmer until tenderloin is cooked then drop the siling labuyo

Add bile little by little (be careful not to over bitter taste) and adjust seasoning with fish sauce according to taste Serve hot in a bowl and garnish with chopped onion leaves

Cooking Tip

To make it healthy and if you have the time cook the papaitan long before you intend to serve Let it cool then refrigerate All the fat will solidify and you can easily scrape it from the surface The taste will not change it will even improve as the meat and all the condiments will have blended so well in the broth already

Calamansi juice will further enhance the taste And if you want a stronger pepper aroma but not the spice put some chopped siling haba

Pata Tim Ingredients

1 kilo porkrsquos leg (pata) 14 cup soy sauce 34 cup pineapple juice 34 cup oyster sauce 2 cloves garlic rushed 1 tablespoon rice wine 1 tablespoon pepper corns 1 red onion chopped 3 bay leaves Lettuce (fried in 2 minutes)

Pata Tim Cooking Instructions

In a stock pot with enough water simmer the pork pata with all the ingredients until fork tender Add hot water if necessary to replace the evaporated liquid Drain and cut the meat from one side and separate the bones Save 1 cup of broth

Place lettuce in a platter Put the pata over the lettuce Set aside

Pata Tim Sauce Ingredients

1 cup broth of pata 5 tablespoons cornstarch Salt to taste

Pata Tim Sauce Cooking Instructions

In a skillet combine broth cornstarch and salt to taste Bring to boil until sauce becomes thick

Pour the sauce on top of the pata Serve hot

Cooking Tip

Boiling the porks leg slowly and gently over low heat brings out the flavor of the meat and keeps the meat very tender

Nilagang Baka Ingredients

1 kilo beef cut in chunks 1 small head cabbage (repolyo) quartered 14 kilo Chinese cabbage (pechay) 2 potatoes quartered 1 onion sliced 1 tablespoon peppercorns Fish sauce 2 beef boullion 1 lemon or 5 kalamansis Soy sauce

Nilagang Baka Cooking Instructions

Fry the potatoes in 3 minutes Set aside

In a stock pot simmer the beef with onion and peppercorn for at least one hour Remove the scum that rises above the soup More water maybe added if the beef if tough When beef is very tender add potatoes and carrots Let stand for 5 minutes Add repolyo cabbage and Chinese cabbage Season with fish sauce according to taste

Remove from fire and serve hot with a mixture consisting of soy sauce and lemon or kalamansi juice

Cooking Tip

Boiling the beef chunks slowly and gently over low heat brings out the flavor of the meat and keeps the meat very tender

But but butif you dont have much time and you want to expedite the cooking process use pressure cooker to soften the meat of the beef shank When tender add the necessary ingredients

Sweet and Sour Meatballs Ingredients

Meatballs Ingredients

1 kilo ground pork or beef 1 onion minced 1 clove garlic minced 3 well beaten eggs 12 cup flour Ground pepper Soy sauce Salt

Sauce Mixture Ingredients

1 can pineapple (set aside juice) sliced 1 carrot sliced 1 bell pepper sliced lengthwise 4 tablespoons garlic minced 1 onion chopped 12 tablespoon salt 1 tablespoon sugar 3 tablespoons soy sauce 12 cup water 2 tablespoons flour Ground black pepper Cooking oil

Sweet and Sour Meatballs Cooking Instructions

In a bowl mix all the meat balls ingredients together Season with salt soy sauce and pepper according to taste Form a ball 1rdquo diameter out of the mixture Deep fry the raw meat balls until golden brown Strain drain in a plate with paper towel and set aside in a platter

In a skillet sauteacute garlic and onion Add the pineapple and carrot Simmer for 10 minutes Add the pineapple juice sugar soy sauce water flour salt and water Simmer until a saucy consistency is achieved Add bell pepper Simmer for 1 minute

Pour the hot sauce (mixture) on top of the meat balls Serve hot with rice

Lechon Liempo Ingredients

Pork meat (liempo) 12 -16 inches long Garlic pounded Salt and pepper to taste Rosemary leaves Sliced tomatoes for garnishing

Lechon Liempo Cooking Instructions

Wash and dry meat with paper towel Rub inner layer of meat with a mixture of salt pepper garlic and rosemary leaves Roll meat and then tie both ends forming a circular tube form Place in a roasting pan

Preheat oven to 400F Bake in oven for about 15 minutes and then decrease heat to 350F Bake for about one and a half hours to 2 hours or until meat turns golden brown and crispy Remove pan from oven then put meat on a rack Slice in rings and place in a platter Garnish with sliced tomatoes then serve

Lechon Kawali Ingredients

I kilo pork belly (liempo) 2 tablespoon salt 12 tablespoon peppercorns 4 cloves garlic pounded 1 bottle 7-up (optional) Cooking oil

Sauce Ingredients

Vinegar Soy sauce Onion chopped Garlic mined Mang Tomas lechon sauce (optional)

Lechon Kawali Cooking Instructions

Boil water with salt garlic peppercorn and 7-up Add pork and continue boiling until tender Strain pork and keep dry Deep fry in hot cooking oil until golden brown and crispy Chop the lechon kawali and serve with lechon sauce or vinegar with soy sauce onion and garlic

Kilawing Kambing Ingredients

1 kilo goatrsquos meat with skin preferred cuts are from the thigh loin neck and shoulder 2 big onions sliced 1 root ginger cut in strips (optional) 3 siling labuyo chopped Vinegar Salt and pepper Soy sauce

Kilawing Kambing Cooking Instructions

Marinate goat meat in soy sauce grill then make small slices

Balance seasoning with vinegar salt and pepper according to taste Garnish with onion and silling labuyo Refrigerate then serve

Insarabasab Ingredients

1 kilo pork (shoulder preferred) 1 onion thinly sliced 1 ginger root chopped 1 tablespoon Philippine birds eye pepper (siling labuyo) 12 tablespoon ground pepper 2 tablespoons vinegar 1 lemon or 5 kalamansi Soy sauce Salt to taste

Insarabasab Cooking Instructions

Slice the pork 1rdquo thick for roasting Spice with salt

Roast pork over an open fire until all pink color of meat disappears When roasted slice pork again into 14 x 1 (thickness x length) long strips and then mixed with onions ginger vinegar pepper and siling labuyo Season with soy sauce and lemon or kalamansi juice according to taste Serve as food in a meal or as pulutan (something to pick up during drinking session)

Igado Ingredients

1 kilo combination of the following

Porkrsquos liver cut in slices

porkrsquos kidney cut in slices

porkrsquos heart cut in slices

1 tablespoon garlic minced 1 medium onion chopped 1 segment ginger cut in stripes 1 small can green peas (gisantes) 2 small carrots cut in slices 1 bell pepper cut in slices 1 cup vinegar Soy sauce Salt and pepper Cooking oil

Igado Cooking Instructions

In a bowl marinate liver in vinegar Set aside

Saute garlic ginger and onion in oil Add porkrsquos heart and kidney and spice with salt and pepper Saute for 15 minutes or until broth comes out from the innards (add 14 cup water if necessary to soften) Add the liver and continue sauteing for another 5 minutes Add soy sauce to season and continue cooking until sauce thickens Add the carrots fist and when tender drop the bell pepper and peas Cook until vegetables are done

Cooking Tip

You can use porks meat (pork belly preferred) tenderloin spleen or combination if porks heart and kidney are not available

Per photo and if you want it dried just transfer the Igado mixture in another pan and saute until dry But its the one with sauce that is traditional and authentic

Pork Humba Ingredients

12 kilo pork belly cut in cubes 2 cloves garlic crushed 1 small onion chopped 13 cup vinegar 14 cup soy sauce 14 cup brown sugar 3 bay leaves 1 cup rice water 14 tablespoon ground black pepper Cooking oil

Pork Humba Cooking Instructions

Marinate pork in soy sauce and pepper for 1 hour

Saute garlic and onion Add pork from the marinade and bay leaves Stir fry for few minutes until pork starts to render its oily fat Add rice water then bring to a boil until most of the liquid has evaporated Add vinegar but do not stir in order not to over sour the flavor Parboil for few minutes then add the brown sugar stirring once in a while Simmer until a saucy consistency is achieved Adjust seasoning with soy sauce according to taste Serve hot

Dinuguan (Pork Blood Stew) Ingredients

1 kilo pork meat ear intestine or combinations 3-4 cups porkrsquos or beefrsquos blood 1 small head of garlic minced 1 small onion minced 1 tomato chopped 3 long peppers (siling haba) 5 tablespoon vinegar Salt or fish sauce (patis) to taste MSG (optional)

Dinuguan (Pork Blood Stew) Cooking Instructions

Boil pork until tender and cut into desired sizes Save the broth

Sauteacute garlic and onion Add the pork and spice with salt Continue sauteing until liquid has evaporated and meat starts to render fat and edges turn to brown

Add vinegar broth and siling labuyo Simmer for 10 minutes Adjust seasoning with fish sauce according to taste Pour porkrsquos blood stirring regularly for 5 minutes Remove from fire and serve hot

Crispy Pata Ingrediets

1 kilo porkrsquos knuckle (pata) 1 onion chopped 2 bay leaves 14 cup peppercorns 2 tablespoons salt Cooking oil

Sauce Ingredients

1 tablespoon onion chopped 1 tablespoon garlic pounded 12 cup vinegar Soy sauce to taste

Crispy Pata Cooking Ingredients

Boil porkrsquos knuckle in a stock pot with enough water to cover (more water maybe added if the meat is tough) Add salt bay leaves peppercorn and onion Continue boiling until tender then drain and hang to dry Place in the refrigerator overnight Deep fry in hot cooking oil until golden brown Serve with a mixture composed of soy sauce vinegar garlic and onion

Bagnet (Chicharon Baboy) Ingredients

1 kilo pork belly cut into desired pieces 1 liter cooking oil 12 liter water Salt to taste Water

Bagnet (Chicharon Baboy) Cooking Instructions

In a stock pot bring water to a boil with added salt Drop pork and continue boiling for 20 minutes Drain and set aside

Submerged pork in hot cooking oil for few seconds strain and sprinkle with cold water Do this process 3 times until skin pops

Submerge pork until golden brown and serve hot in a platter

Cooking Tip

To avoid mess as well as burns cook in a low cooking area

Beef Caldereta Ingredients

1 12 kilo beef cut in chunks 1 potato quartered (fry in 3 minutes) 1 carrot cut in 1 inch chunks (fry in 3 minutes) 1 clove garlic pounded 1 onion chopped 1 can liver spread or ground liver 1 tomato quartered 1 can tomato sauce 15 green olives (stoned or pitted) 1 tablespoon pickles 2 tablespoons peanut butter 1 grated cheese 1 bell pepper chopped 1 tablespoon ground black pepper 2 stems kinchay (celery) chopped 12 cup soy sauce Cooking oil (Olive oil preferred if available) MSG (optional)

Beef Caldereta Cooking Instructions

In a bowl marinate beef in soy sauce and ground black pepper for 1 hour

In a saucepan sauteacute garlic and onion Add the marinated beef tomato and kitchay Continue sauteing until all liquid has evaporated and meat starts to render fat Add water enough to cover the beef Boil until beef becomes tender

Add tomato sauce and pickles Simmer for 10 minutes Add cheese peanut butter liver spread potato green olives and carrots Simmer for 5 minutes Drop the bell pepper Simmer for 1 minute before serving Serve hot

Kilawing Bituka Ingredients

Large Intestines of pork (bituka ng baboy) Garlic minced Onion sliced Ginger crushed Long green chili peppers (siling haba) Scallions chopped Banana leaf

Kilawing Bituka Cooking Instructions

Wash and mash the intestine with salt and banana leaf to get rid of the odor Wash and clean very well then boil intestine with ginger until tender Cut into desired sizes

Saute garlic and onion Add and brown the intestine Lower heat then blend with soy sauce vinegar and pepper according to taste Garnish with scallions and long green chili pepper Serve as pulutan-something to pick up when drinking a liquor

Bistek Ingredients

34 kilo tender pork or beef steaks sliced 1 tablespoon kalamansi or lemon juice 5 tablespoons soy sauce 12 teaspoon ground black pepper 1 big onion sliced in rings Salt and pepper to taste Cooking oil (Olive oil preferred)

Bistek Cooking Ingredients

Marinate porkbeef steak with kalamansi (or lemon) juice soy sauce salt and pepper for 30 minutes or more Set aside

Fry onion rings until translucent Set aside

In a skillet fry marinated porkbeef steak over high heat turning upside down several times until tender Add onion rings and just enough marinade to create oily sauce Cover and simmer until done Serve hot

Pork Binagoongan Ingredients

1 kilo pork liempo cut in serving pieces 12 cup shrimp bagoong 1 tablespoon garlic minced 1 small onion chopped 1 medium tomato sliced in 8 pcs 1 teaspoon Philippine birds eye pepper (siling labuyo) 5 tablespoon vinegar 12 tablespoon sugar 1 eggplant cut in slices

Pork Binagoongan Cooking Preparation

Boil pork until tender and cut into cubes Set aside

Sauteacute garlic onion and tomato Add pork and shrimp bagoong Stir fry for few minutes until pork starts to render fat and edges turn to brown Add vinegar and siling labuyo Simmer for 5 minutes Season with sugar and drop the eggplant Continue cooking in low fire until the eggplant is done Serve hot

Bopis Ingredients

12 kilo pork lungs 12 kilo pork heart 1 medium carrots cut into small cubes 1 medium kinchay or celery 5 Philippine birdrsquos eye (siling labuyo) 5 tablespoons soy sauce 5 tablespoons vinegar 1 tablespoon annatto (atsuete) seeds substitute 14 cup catsup Salt and pepper to taste MSG (optional)

Bopis Cooking Preparation

Boil the heart and lungs for 10 minutes Remove and chop into small sizes Set aside and discard the water

Boil again for another 10 minutes in new water Strain and set aside

Mash the annatto seeds in 14 cup water Save the annatto water and discards the seeds

Sauteacute garlic and onion Add lungs heart kinchay and soy sauce Saute for another 10 minutes Add vinegar and siling labuyo Simmer for 5 minutes Season with salt and pepper Add carrots and annato water Simmer and continue cooking until done Serve hot

Kalderetang Kambing Ingredients

1 12 kilos goat meat cut into chunks 1 potato quartered 1 carrot cut in 1 inch chunks or slices 1 clove garlic pounded 1 onion chopped 1 can liver spread or ground liver 1 tomato quartered 1 can tomato sauce 15 green olives (stoned or pitted) 1 tablespoon pickles 2 tablespoons peanut butter 1 grated cheese 1 bell pepper sliced 1 tablespoon ground black pepper 2 stems kinchay (celery) chopped 2 laurel leaves 12 cup soy sauce Cooking oil MSG (optional)

Kalderetang Kambing Cooking Instructions

Fry the potato and carrot for 3 minutes Set aside

In a bowl marinate goat meat in vinegar soy sauce and ground black pepper for 1 hour Set aside

Sauteacute garlic and onion in a saucepan Add the marinated goatrsquos meat tomato and kitchay Continue sauteing until all liquid has evaporated and meat starts to render fat Add water enough to cover the goatrsquos meat Boil until tender

Add tomato sauce and pickles Simmer for 10 minutes Add the cheese peanut butter liver spread potato olives and carrots Simmer for 5 minutes Drop the bell pepper Simmer 1 minute before serving Serve hot

Lechon Kawali Ingredients

I kilo pork belly (liempo) 2 tablespoon salt 12 tablespoon peppercorns 4 cloves garlic pounded 1 bottle 7-up (optional) Cooking oil

Sauce Ingredients

Vinegar Soy sauce Onion chopped Garlic mined Mang Tomas lechon sauce (optional)

Lechon Kawali Cooking Instructions

Boil water with salt garlic peppercorn and 7-up Add pork and continue boiling until tender Strain pork and keep dry Deep fry in hot cooking oil until golden brown and crispy Chop the lechon kawali and serve with lechon sauce or vinegar with soy sauce onion and garlic

Pata Tim Ingredients

1 kilo porkrsquos leg (pata) cut in chunks 14 cup soy sauce 2 tablespoons brown sugar 1 onion chopped 1 clove garlic minced 1 tomato chopped 2 tablespoon banana blossoms 1 tablespoon star anise 1 can tomato sauce Cooking oil Broth

Pata Tim Cooking Instructions

In a saucepan brown pork pata in oil then add the garlic onion and tomatoes Stir fry for 3 minutes then add the broth to cover soy sauce and sugar Cover and simmer until the pork is tender When little sauce is left add the tomato sauce Simmer for few minutes until sauce thickens Season with salt pepper and oyster sauce to taste Drop the banana blossoms and star anise Cook until done are done and serve

Pork Adobo Ingredients

1 kilo pork cut in cubes 1 clove garlic pounded 1 medium onion chopped 1 tablespoon sugar 4 laurel leaves 6 tablespoons soy sauce 6 tablespoons vinegar 1 tablespoon ground black pepper 1 cup rice water 1 potato quartered Hard boiled eggs MSG (optional) Cooking oil

Pork Adobo Cooking Instructions

Fry potato in 3 minutes Set aside

Brown the pork then add rice water vinegar soy sauce and the rest of the ingredients except the potato and hard boiled eggs When pork is light tender add the potato Cook until done or when little sauce is left then garnish with hard boiled eggs

Adobong Kangkong Ingredients

1 bundle of kangkong (river spinanch) cut stems 1rdquo length 14 cup vinegar 14 cup soy sauce 1 clove garlic minced

Adobong Kangkong Cooking Instructions

Saute garlic When golden brown add all other ingredients Cover and simmer until done Donrsquot overcook the kangkong Serve hot

Filipino Spaghetti Ingredients

1 kilo spaghetti noodles 34 kilo ground beef 1 carrot minced 1 small can evaporated milk 1 can liver spread 14 kilo hotdog slices 1 tablespoon garlic minced 1 onion minced 2 bottles of banana catsup 1 can tomato sauce 1 cup grated cheese 1 tablespoon sugar Salt and pepper Cooking oil

Filipino Spaghetti Cooking Instructions

Boil spaghetti noodles with salt and cooking oil for 10 minutes Drain and set aside in a platter

Sauteacute garlic and onion Add ground beef and cook until meat turns light brown Season with salt and pepper Add banana catsup and tomato sauce Simmer for 10 minutes Add hotdog carrots sugar liver spread and milk Simmer for 5 minutes This is your sauce mixture

Pour the mixture on top of the spaghetti noddles Garnish with grated cheese

Arroz Caldo Ingredients

1 kilo chicken cut in small pieces 1 cup uncooked malagkit or plain rice or combination 1 small onion chopped 1 tablespoon garlic chopped 1 root ginger sliced 6 cups water or broth Fish sauce Cooking oil Salt to taste (optional) Chicken bouillon cubes (optional) 1 tablespoon minced fried garlic (for garnishing) 1 tablespoon scallions (for garnishing)

Arroz Caldo Cooking Instructions

In a casserole sauteacute garlic onion and ginger in oil Add chicken and stir fry with fish sauce until light browned Drain any remaining oil and then add rice Add enough water and bring to boil Continue cooking stirring occasionally until chicken is tender and rice is done (add hot water if necessary) Season with fish sauce according to taste Serve hot in a bowl Garnish on top with fried minced garlic and scallions

Cooking Tip

Always dry chicken well with paper towels before placing into hot frying pan so it wont stick

You have the option of using salt or chicken bouillon cubes as seasoning instead of fish sauce

Leche Flan (egg yolk) Ingredients

10 egg yolks (pula ng itlog) well beaten 1 big can evaporated milk 1 big can condense milk 3 tablespoons brown sugar 1 tablespoon vanilla 3 moulds (lyanera) container Aluminum foil 34 cup water

Leche Flan (egg yolks) Cooking Instructions

Mix water and sugar in the moulds Parboil in very low fire until it turns brown and sticky Do not overcook the sugar

In a bowl mix the following ingredients egg yolks evaporated milk condensed milk and vanilla Pour the mixture in the moulds and cover with aluminum foil Steam for about 15 - 20 minutes Remove from the steamer Cool it down before serving

Cooking Tip

You can also bake it for 45 minutes 370F placing the lyanera in the middle of a bigger tray half filled with water -

Okoy - Deep Fried Shredded Papayas w Shrimp

Ingredients

1 medium sized Papaya shredded

14 kilo of prawns

1 onion sliced

12 cup of flour

1 egg

1 cup of water

12 tsp of salt

Cooking oil for deep frying

Cooking Procedure

Mix flour egg salt and water in a bowl then add the shredded papaya and mix it well

Get your deep frying pan and pour the cooking oil Let it heat up well Get a small saucer and place about two to three spoonful of your papaya and flour mixture Flatten the mixture with the back of a spoon to have a nice round shape of about an inch thickness Decorate the top with a prawn from the saucer slide the mixture gently on your hot oil and cook both sides until golden brown Be careful dont splatter it Now to prepare a vinegar dip - Get a cup of Vinegar (any kind but preferably sukang puti or according to your likeness) chopped some chilis ground garlic salt and pepper

Sisig BangusMilkfish

Ampalaya Leaves with Sardines

Palitaw

Ingredients and cooking procedure after the jump

Ingredients

1 kilo of Galapong malagkit (Glutinous rice dough)

1 coconut meat grated

12 kilo fo white sugar

Water for cooking

Sesame seeds toasted

Cooking procedure

Divide the galapong into several portions depending on the size of serving you desire

Roll each ortion into a ball and flatten to make a tounge like shape

Boil some water While the water is boiling dro each of the galaong portions It is cooked when the galapong surfaces

Remove each cooked portion Allow to cool

Dredge in grated coconut and srinkle with sugar mixed with toasted sesame seeds before serving

Page 10: Pinoy Recipe

Rum flan cake Yield 8 Servings Ingredients 1 c Sugar 3 Egg yolks 2 Eggs 13 oz Evaporated milk 1 ts Grated orange peel 2 tb Rum 34 c Sifted cake flour 12 c Sugar 1 ts Baking powder 14 ts Salt 2 Egg yolks 3 tb Oil 1 tb Rum 3 tb Orange juice 3 Egg whites 14 ts Cream of tartar Whipped cream Directions Caramelize 12 cup sugar in 9-inch (about 3 12- to 4-inches deep) heart-shaped or round pan Beat together 3 egg yolks eggs 12 cup sugar evaporated milk orange peel and 2 tablespoons rum Set aside To make cake batter sift flour with 14 cup sugar baking powder and salt Place in small bowl and make well in center Place 2 yolks oil 1 tablespoon rum and orange juice in well Stir until blended starting from center Beat egg whites with cream of tartar until foamy Gradually add remaining 14 cup sugar beating until stiff but not dry Gently fold batter into whites

Pour custard mixture into caramel-lined pan Gently spoon cake batter over flan mixture Place pan in larger pan and pour hot (not boiling) water into larger pan until it reaches half depth of cake pan Bake at 325F 50 to 60 minutes or until cake is done Cool on rack or chill until ready to serve Invert onto serving platter and pipe whipped cream rosettes around edges of flan

Coconut Rice (Mochi - Bibinka)

Ingredients

2 12 lb (5 12 cups) mochi rice

1 can (12 oz) frozen coconut milk thawed

1 package (1 lb) dark brown sugar (2 13 cups packed)

Directions

Rinse rice and cook in rice cooker In saucepan combine coconut milk and 1 14 cups of the brown sugar Cook over medium heat stirring constantly until thickened (Approx 20 min) Preheat oven to 350 degrees F

Put cooked rice into a large bowl Reserving 12 cup of coconut mixture stir remainder and remaining brown sugar evenly into hot rice Put into prepared pan Top with reserved 12 cup of coconut milk mixture Bake for 20 minutes then broil for 5 minutes to set topping Cut into small pieces Makes 45 servings

Avocado Milkshakes This sounds really weird I know but its actually quite good Youll see avocado icecream in Asian supermarkets that carry foods and ingredients from the Philippines and this is close to that Give it a try you might be surprised Thanks to Nathan Chua for the recipe

1 avocado

13 quart whole milk

3 tablespoons sugar

2 scoops vanilla ice cream

Directions

Blend Drink

Pianono Dessert Pianono Dessert recipe (Filipino jelly roll)a nice filipino dessert recipe to try

Ingredients

14 cup butter

13 cup ground unsalted almonds

1 cup coconut flakes

12-ounce can condensed milk

1 cup sifted flour

13 cup cocoa

14 teaspoon salt

1 teaspoon baking soda

1 cup sugar 3 eggs separated

13 cup cold water

1 teaspoon vanilla confectionerrsquos sugar

Instructions 1 Line a 10-by-15-inch jelly-roll pan with foil Preheat oven to 375F 2 Melt butter and pour into foiled pan Mix nuts and coconut flakes and sprinkle evenly in pan Drizzle with condensed milk 3 Sift together flour cocoa salt baking soda and sugar 4 Beat egg yolks in bowl until fluffy 5 Blend sifted dry ingredients water and vanilla and beat for another minute 6 Beat egg whites separately until stiff and fold into mixture 7 Pour into pan and bake for 20 minutes or until cake is done Sprinkle with confectionerrsquos sugar Transfer to a cookie sheet roll in jelly-roll fashion and wrap with a towel to set until cool 8 Transfer to a serving platter and sprinkle with more confectionerrsquos sugar 9 The Filipino dessert recipe is ready to serveenjoy

Cascaron - bitsu-bitsu Yield 1 Recipe

Ingredients

1 pk Mochi flour 1 Coconut grated place -coconut in a large bowl 1 12 c Hot water pour into bowl -of coconut 13 Box of dark brown sugar 14 c Cold water

Directions

Squeeze grated coconut in water than strain coconut water in clean dish towel over another bowl Squeeze until all liquid has been extracted (Instead of fresh coconut you may use 12 can of grated coconut and 1 12 cups of water) Place canned coconut in flour and add water until dough is soft but not too sticky Do the same with fresh coconut Shape dough in balls of 1 inch diameter and fry in deep fat until golden brown Drain dough balls on paper towel Then put them in a large mixing bowl When all have been fried boil water and brown sugar in a small sauce pan until it reaches the soft boil stage This is done by placing a drop of syrup in a bowl of cold water If it retains it shape and is soft it is ready Pour over dough balls Mix well so that all are coated with syrup Remove from bowl and place them in a platter to cool Excellent with coffee or TEA

Bibingkang Galapong

Ingredients

4 eggs well beaten 2 cups coconut milk 1 cup sugar 14 cup melted margarine 2 cups rice flour 2 tablespoons baking powder 12 teaspoon salt 14 cup coco cream 14 cup sugar for topping

Directions

Add sugar to beaten eggs Combine salt and flour add to egg mixture Add melted margarine coconut milk and baking powder Pour into banana leaf-lined mold Bake in 375 degrees Fahrenheit oven When half-done take it out from the oven and brush top with coconut cream and sugar and bake until golden crust is formed Yield 3 large bibingkas

Buko Pie

Ingredients

CRUST

2 cup all purpose flour

1 teaspoon salt

12 cup corn oil

1 tablespoon water FILLING

3 1 3 cup buko young coconut

12 cup white sugar

12 cup evaporated milk

14 cup cornstarch

14 cup cheese grated

Directions

To prepare the crust combine flour and salt Blend in oil thoroughly using a fork Sprinkle with water Continue cutting with a fork until flour mixture forms tiny lumps Form flour mixture into a ball Divide dough into 2 equal portions Roll out to make 2 crusts Cover bottom of pie pan with one crust Cut excess Prick pastry all over with fork Bake in preheated oven at 450degF for 12-15 minutes or until golden brown FILLING Combine all ingredients except cheese and cook over low heat Continue stirring until thick Pour mixture into pastry-lined pie pan Top filling with the second crust Seal ends all around with a fork Bake at 400 degF until crust turns golden brown Sprinkle grated cheese on top Bake for additional 5 minutes Serves 8

Sapin Sapin

Sapin-Sapin Recipe made from rice flour or rice that has been soaked overnight then crushed into a paste sometimes yams or yam flour coconut milk and sugar Each layer is tinted (the bottom one a deep ube-like purple the middle a golden yolk yellowthe top one white) and steamed before the next layer is added This famous Sapin-Sapin originated from the northern part of the Philippines the province of Abra A treat as sumptuous as sapin-sapin is no longer surprising when ways of cooking it is already spread down to other provinces and thus now being enjoyed by many Fast foods cake and pastry shops are making and selling their versions of sapin-sapin Estimated cooking time 1 hour and 30 minutes

Sapin Sapin Ingredients

1 12 cups malagkit dough (galapong)

12 cup rice galapong

2 12 cups white sugar

3 cups cooked ubi (mashed)

grated coconut

4 cups thick coconut cream (from 2-3 coconuts)

2 cans (big) condensed milk

food coloring violet amp egg-yellow

Sapin Sapin Cooking Instructions

Blend all ingredients except mashed ubi and food coloring Divide Into 3 Parts To one part ndash add mashed ubi To heighten the color of the ubi add a dash of violet food coloring Mix well To 2nd part ndash add egg-yellow coloring Mix well To 3rd part ndash just plain white nothing to add

Grease a round baking pan Line with banana leaves and grease the leaves Then pour in ubi mixture Spread evenly Steam for 30 minutes or more until firm Note cover the baking pan with cheese cloth before steaming Pour 2nd layer on top of the cooked ubi Cover again and steam for 30 minutes Lastly pour in 3rd layer or the plain mixture Again steam for 30 minutes or until firm Meanwhile fry the grated coconut until brown and put on top of the sapin-sapin Cool before slicing Tags delicacy rice sweets

Suman sa Ibus

Our Filipino rice-farming forefathers believed that there is nothing better to fill the stomach than rice grown and tended by onersquos own perseverance Whether it is simple boiled rice rice gruel or rice cake it is prepared carefully in appreciation of the farmers hard work In the province it is still a sight to see women gathered around a tub of soaked rice telling stories as they wrapped suman And if the variety of ways a suman is wrapped is any indication it is of the artistry skill and ingenuity of these women

Suman sa Ibus Ingredients

3 cups malagkit rice 2 teaspoons salt 2 cups thick coconut milk

Suman sa Ibus Cooking Instructions Soak malagkit in water for an hour or ntil grains are swollen Drain Add salt nd coconut milk Mix well Prepare ibus then fill with rice mixture Seal tubes and tie with strips of the ibus Arrange the suman in a big saucepan and cover with water Cover the pot and boil for 2 hours or until cooked Serve with sugar or ripe mango

How to wrap a Suman Ibu

Fold the end of the buri leaf by 1 inches

Fold the bottom edge into a triangle

Start rolling up the buri leaf in an overlapping manner

Roll up the buri to make a tube

Attach a small piece of wooden pick to secure the tube

Fill the tube with malagkit

Seal the ibus tube

Tie with strips of buri

Adobong Baboy Ingredients

1 kilo pork cut in cubes 1 clove garlic pounded 1 medium onion chopped 1 tablespoon sugar 4 laurel leaves 6 tablespoons soy sauce 6 tablespoons vinegar 1 tablespoon ground or whole black pepper 1 cup rice water MSG (optional) Sugar (optional) Cooking oil

Adobong Baboy Cooking Instructions

Marinate pork in soy sauce garlic and pepper for 1 hour

Sauteacute onion then drop the marinated pork and laurel leaves Continue sauteing until liquid has evaporated and meat starts to render fat Pour the marinade including the bits of garlic and a cup of rice water Add the potato and continue boiling in medium fire until pork becomes tender Pour vinegar and simmer until little sauce is left Season with sugar if desired according to taste Serve hot

Filipino Callos (Beef tripe) Ingredients

1 kilo beefs tripe (tuwalya ng baka) sliced in serving pieces 1 tablespoon garlic minced 1 small onion chopped 1 can pork and beans 5 tablespoons soy sauce 14 tablespoon ground black pepper 14 tablespoon sugar 1 root ginger crushed 1 tablespoon salt MSG (optional)

Filipino Callos (Beef tripe) Cooking Instuctions

In a stock pot with enough water add the beef stripe ginger and salt Bring to a boil for 20 minutes to remove the obscenity

Remove from fire replace water and boil again until beefs tripe becomes tender Slice the beefs tripe lengthwise and set aside

Sauteacute garlic and onion Add the beefs tripe soy sauce pepper Stir fry for 10 minutes Add the pork and beans and sugar Continue cooking for another 5 minutes or until done Serve hot

Warek Warek Ingredients

Pigrsquos meat and entrails (tongue liver intestine) White onion thinly sliced Salt and pepper Calamansi or lemon juice Pigs brain Mayonnaise (optional)

Warek Warek Instructions

Parboil intestines with sliced lemon or calamansi to remove the odor Parboil tongue until half cooked Wash and clean well the liver

Grill intestine tongue and liver until brown Slice into 1rdquo long and 14rdquo thick (or your desired sizes) then place in a large bowl Mix the slices of onion and boiled brain Balance seasoning with calamansi juice salt and pepper according to taste

Cooking Tip

If porks brain is not enough or not available you may use mayonnaise as a substitute

You can also wrap the brain in an aluminum foil and grill Blend in the dinakdakan and viola Ready to eat

Pork Sisig Ingredients

1 kilo pork head (face ear cheek tongue) 14 cup liver broiled and cut in cubes 1 tablespoon garlic minced 1 small onion chopped 2 bay leaves 12 cup vinegar 1 tablespoon red bell pepper chopped 12 teaspoon ground black pepper 1 cup pork or beef stock 2 kalamansi sliced 3 siling labuyo chopped Salt or fish sauce to taste

Pork Sisig Cooking Instructions

Grill porkrsquos head to remove any remaining hair Boil until tender debone and then cut in small cubes

Sauteacute garlic onion red bell pepper Add liver and pork Season with salt vinegar and pepper Add stock and bay leaves Bring to a boil then simmer until little sauce is left Adjust seasoning according to taste

Garnish with kalamansi and siling labuyo on a sizzling plate Squeeze the kalamansi and stir the chopped siling labuyo over the plate if desired

Pork Sinigang Ingredients

10 tamarind seeds or 1 package sinigang mix 1 kilo pork cut in 1 12 inches chunks (liempo kasim or ribs) 1 onion sliced 4 tomatoes sliced 1 radish (labanos) sliced 5 string beans(sitaw) cut in 2rdquo length 12 cup kangkong leaves (river spinach) 4 pieces gabi (taro) peeled and cut in halve 2 whole siling haba (long green pepper) Soy sauce Kalamansi

Pork Sinigang Cooking Instructions

Boil the tamarind seeds mash and drain the juice Set aside

In a saucepan or stock pot boil pork until tender Add onion tomato and tamarind juice Add gabi until tender and thickens the soup Simmer then add radish and string beans When tender add kangkongleaves Season with fish sauce according to taste Serve hot with soy sauce and sliced kalamansi

Sinanglaw Sinanglao Ingredients

1 12 kilo of beef innards of your preference

large intestine

heart

lungs

tenderloin

2 clove garlic pounded 3 onions sliced 1 package sinigang mix (or kamyas or tamarind seeds) 1 root ginger crushed Banana leaves (optional) Salt and pepper to taste

Sinanglaw Sinanglao Cooking Instructions

Wash and mash the raw innards with salt and banana leaves When cleaned parboil in a large kettle with ginger to remove the odor and obstinacy Strain and cut 1 ndash 2 inches lengths or your desired sizes

In a stock pot drop the onions Put the innards on top of the onions then on top of the innards the garlic Cover and simmer gently until most of the onions extract its juice Season with salt then cook for 15 minutes or until seasoning is absord Add enough water to cover about 3 inches above the meat Bring to a boil and add sinigang mix according to preferred sour taste Continue boiling in medium low fire until meat becomes tender Add chili peppers and season with fish sauce to taste Add little bile if desired and serve

Menudo Ingredients

1 kilo pork cut into desired pieces 14 kilo hotdog cut into desired pieces 14 kilo liver cut into desired pieces 1 potato diced (fry in 3 minutes) 1 carrot diced (fry in 3 minutes) 1 onion minced 1 tablespoon garlic minced 12 cup soy sauce 12 cup raisins 1 can tomato sauce 2 stems kinchay (celery) chopped 1 teaspoon ground black pepper Cooking Oil Sugar

Menudo Cooking Instructions

Marinate pork in soy sauce and ground black pepper for 1 hour or more Boil liver for 5 minutes Drain and set aside

Sauteacute garlic and onion Add marinated pork and kitchay Continue sauteing until all liquid has evaporated and meat starts to render fat

Add tomato sauce and simmer for 15 minutes Add liver hotdog potato and carrot Continue cooking in medium fire for 5 minutes or until done

Season with little sugar (if desired) according to taste Serve hot

Pork Embotido Ingredients

1 kilo ground pork 1 carrot minced 1 can reno liver spread 12 cup pickles minced 12 cup raisins 2 beaten eggs 1 tablespoon salt 2 small onions minced 12 cup tomato sauce 12 cup grated cheese 1 hotdog minced 2 broiled eggs sliced Kinchay o celery minced 2 slices bread minced 14 tablespoon ground black pepper MSG (optional)

Embotido Cooking Instructions

In a bowl combine all ingredients (except the hard boiled eggs) and mix well until blended

Place a mound (1 cup per roll) of meat mixture on a sheet of oily greased aluminum foil (place the slices of egg at the center of each mixture) and form an 8 long by 2 diameter roll

Steam for 30-40 minutes Remove from steamer and let cool

You may either fry or eat it as is Serve with catsup

Kare Kare Ingredients

1 kilo oxtail cut in chunks 12 kilo beef tripe slice in 2rdquox3rdquo lengths 2 cloves garlic crushed 1 big onion sliced 12 cup peanuts grounded 12 cup toasted rice grounded 14 cup annatto seeds 1 heart of banana (puso ng saging) cut in lengths 10 string beans cut into 2rdquo lengths 1 eggplant sliced Salt and pepper to taste Bagoong alamang Cooking oil

Kare Kare Cooking Instructions

Place annatto seeds in 12 cup water for 30 minutes Mash seeds and set aside the annatto water Discard the seeds

Boil beefrsquos oxtail and tripe in separate saucepan until tender Drain both oxtail and tripe Save the broth of the oxtail only

Sauteacute garlic and onion in a large saucepan Add annatto water oxtail and tripe Simmer and then add the grounded peanut and toasted ground rice Stir and continue to simmer for few minutes Add broth just enough to make a thick sauce Parboil then add vegetables (do not overcook) Season with salt and pepper according to taste Serve hot with bagoong alamang

Papaitan Ingredients

12 kilo following beef innards cut in 1 cube

tripe liver kidney heart pancreas intestines

1 cup beef tenderloin cut in 12 cubes 14 cup bile 1 onion minced 1 clove garlic minced 1 head ginger minced 14 cup onion leaves 5 Philippine birds eye peppers (siling labuyo) Salt and pepper Fish sauce

Ingredients for cleaning and boiling the innards

1 lemon sliced(optional) 8 kalamansi sliced (optional) Banana leaves (optional) 1 ginger root crushed

Papaitan Cooking Instructions

Wash and mash the raw innards with salt and banana leaves to get rid of the odor When cleaned boil in a large kettle with ginger and lemon or kalamasi until tender Cut into 12 inch cubeslengths Set aside

Suate ginger garlic and onion When onion appears translucent drop the beef innards Spice with salt and pepper and continue sauteacuteing until enough broth comes out from the innards Pour enough water to cover the mixture Bring to a boil for a while and then drop the beef tenderloin Simmer until tenderloin is cooked then drop the siling labuyo

Add bile little by little (be careful not to over bitter taste) and adjust seasoning with fish sauce according to taste Serve hot in a bowl and garnish with chopped onion leaves

Cooking Tip

To make it healthy and if you have the time cook the papaitan long before you intend to serve Let it cool then refrigerate All the fat will solidify and you can easily scrape it from the surface The taste will not change it will even improve as the meat and all the condiments will have blended so well in the broth already

Calamansi juice will further enhance the taste And if you want a stronger pepper aroma but not the spice put some chopped siling haba

Pata Tim Ingredients

1 kilo porkrsquos leg (pata) 14 cup soy sauce 34 cup pineapple juice 34 cup oyster sauce 2 cloves garlic rushed 1 tablespoon rice wine 1 tablespoon pepper corns 1 red onion chopped 3 bay leaves Lettuce (fried in 2 minutes)

Pata Tim Cooking Instructions

In a stock pot with enough water simmer the pork pata with all the ingredients until fork tender Add hot water if necessary to replace the evaporated liquid Drain and cut the meat from one side and separate the bones Save 1 cup of broth

Place lettuce in a platter Put the pata over the lettuce Set aside

Pata Tim Sauce Ingredients

1 cup broth of pata 5 tablespoons cornstarch Salt to taste

Pata Tim Sauce Cooking Instructions

In a skillet combine broth cornstarch and salt to taste Bring to boil until sauce becomes thick

Pour the sauce on top of the pata Serve hot

Cooking Tip

Boiling the porks leg slowly and gently over low heat brings out the flavor of the meat and keeps the meat very tender

Nilagang Baka Ingredients

1 kilo beef cut in chunks 1 small head cabbage (repolyo) quartered 14 kilo Chinese cabbage (pechay) 2 potatoes quartered 1 onion sliced 1 tablespoon peppercorns Fish sauce 2 beef boullion 1 lemon or 5 kalamansis Soy sauce

Nilagang Baka Cooking Instructions

Fry the potatoes in 3 minutes Set aside

In a stock pot simmer the beef with onion and peppercorn for at least one hour Remove the scum that rises above the soup More water maybe added if the beef if tough When beef is very tender add potatoes and carrots Let stand for 5 minutes Add repolyo cabbage and Chinese cabbage Season with fish sauce according to taste

Remove from fire and serve hot with a mixture consisting of soy sauce and lemon or kalamansi juice

Cooking Tip

Boiling the beef chunks slowly and gently over low heat brings out the flavor of the meat and keeps the meat very tender

But but butif you dont have much time and you want to expedite the cooking process use pressure cooker to soften the meat of the beef shank When tender add the necessary ingredients

Sweet and Sour Meatballs Ingredients

Meatballs Ingredients

1 kilo ground pork or beef 1 onion minced 1 clove garlic minced 3 well beaten eggs 12 cup flour Ground pepper Soy sauce Salt

Sauce Mixture Ingredients

1 can pineapple (set aside juice) sliced 1 carrot sliced 1 bell pepper sliced lengthwise 4 tablespoons garlic minced 1 onion chopped 12 tablespoon salt 1 tablespoon sugar 3 tablespoons soy sauce 12 cup water 2 tablespoons flour Ground black pepper Cooking oil

Sweet and Sour Meatballs Cooking Instructions

In a bowl mix all the meat balls ingredients together Season with salt soy sauce and pepper according to taste Form a ball 1rdquo diameter out of the mixture Deep fry the raw meat balls until golden brown Strain drain in a plate with paper towel and set aside in a platter

In a skillet sauteacute garlic and onion Add the pineapple and carrot Simmer for 10 minutes Add the pineapple juice sugar soy sauce water flour salt and water Simmer until a saucy consistency is achieved Add bell pepper Simmer for 1 minute

Pour the hot sauce (mixture) on top of the meat balls Serve hot with rice

Lechon Liempo Ingredients

Pork meat (liempo) 12 -16 inches long Garlic pounded Salt and pepper to taste Rosemary leaves Sliced tomatoes for garnishing

Lechon Liempo Cooking Instructions

Wash and dry meat with paper towel Rub inner layer of meat with a mixture of salt pepper garlic and rosemary leaves Roll meat and then tie both ends forming a circular tube form Place in a roasting pan

Preheat oven to 400F Bake in oven for about 15 minutes and then decrease heat to 350F Bake for about one and a half hours to 2 hours or until meat turns golden brown and crispy Remove pan from oven then put meat on a rack Slice in rings and place in a platter Garnish with sliced tomatoes then serve

Lechon Kawali Ingredients

I kilo pork belly (liempo) 2 tablespoon salt 12 tablespoon peppercorns 4 cloves garlic pounded 1 bottle 7-up (optional) Cooking oil

Sauce Ingredients

Vinegar Soy sauce Onion chopped Garlic mined Mang Tomas lechon sauce (optional)

Lechon Kawali Cooking Instructions

Boil water with salt garlic peppercorn and 7-up Add pork and continue boiling until tender Strain pork and keep dry Deep fry in hot cooking oil until golden brown and crispy Chop the lechon kawali and serve with lechon sauce or vinegar with soy sauce onion and garlic

Kilawing Kambing Ingredients

1 kilo goatrsquos meat with skin preferred cuts are from the thigh loin neck and shoulder 2 big onions sliced 1 root ginger cut in strips (optional) 3 siling labuyo chopped Vinegar Salt and pepper Soy sauce

Kilawing Kambing Cooking Instructions

Marinate goat meat in soy sauce grill then make small slices

Balance seasoning with vinegar salt and pepper according to taste Garnish with onion and silling labuyo Refrigerate then serve

Insarabasab Ingredients

1 kilo pork (shoulder preferred) 1 onion thinly sliced 1 ginger root chopped 1 tablespoon Philippine birds eye pepper (siling labuyo) 12 tablespoon ground pepper 2 tablespoons vinegar 1 lemon or 5 kalamansi Soy sauce Salt to taste

Insarabasab Cooking Instructions

Slice the pork 1rdquo thick for roasting Spice with salt

Roast pork over an open fire until all pink color of meat disappears When roasted slice pork again into 14 x 1 (thickness x length) long strips and then mixed with onions ginger vinegar pepper and siling labuyo Season with soy sauce and lemon or kalamansi juice according to taste Serve as food in a meal or as pulutan (something to pick up during drinking session)

Igado Ingredients

1 kilo combination of the following

Porkrsquos liver cut in slices

porkrsquos kidney cut in slices

porkrsquos heart cut in slices

1 tablespoon garlic minced 1 medium onion chopped 1 segment ginger cut in stripes 1 small can green peas (gisantes) 2 small carrots cut in slices 1 bell pepper cut in slices 1 cup vinegar Soy sauce Salt and pepper Cooking oil

Igado Cooking Instructions

In a bowl marinate liver in vinegar Set aside

Saute garlic ginger and onion in oil Add porkrsquos heart and kidney and spice with salt and pepper Saute for 15 minutes or until broth comes out from the innards (add 14 cup water if necessary to soften) Add the liver and continue sauteing for another 5 minutes Add soy sauce to season and continue cooking until sauce thickens Add the carrots fist and when tender drop the bell pepper and peas Cook until vegetables are done

Cooking Tip

You can use porks meat (pork belly preferred) tenderloin spleen or combination if porks heart and kidney are not available

Per photo and if you want it dried just transfer the Igado mixture in another pan and saute until dry But its the one with sauce that is traditional and authentic

Pork Humba Ingredients

12 kilo pork belly cut in cubes 2 cloves garlic crushed 1 small onion chopped 13 cup vinegar 14 cup soy sauce 14 cup brown sugar 3 bay leaves 1 cup rice water 14 tablespoon ground black pepper Cooking oil

Pork Humba Cooking Instructions

Marinate pork in soy sauce and pepper for 1 hour

Saute garlic and onion Add pork from the marinade and bay leaves Stir fry for few minutes until pork starts to render its oily fat Add rice water then bring to a boil until most of the liquid has evaporated Add vinegar but do not stir in order not to over sour the flavor Parboil for few minutes then add the brown sugar stirring once in a while Simmer until a saucy consistency is achieved Adjust seasoning with soy sauce according to taste Serve hot

Dinuguan (Pork Blood Stew) Ingredients

1 kilo pork meat ear intestine or combinations 3-4 cups porkrsquos or beefrsquos blood 1 small head of garlic minced 1 small onion minced 1 tomato chopped 3 long peppers (siling haba) 5 tablespoon vinegar Salt or fish sauce (patis) to taste MSG (optional)

Dinuguan (Pork Blood Stew) Cooking Instructions

Boil pork until tender and cut into desired sizes Save the broth

Sauteacute garlic and onion Add the pork and spice with salt Continue sauteing until liquid has evaporated and meat starts to render fat and edges turn to brown

Add vinegar broth and siling labuyo Simmer for 10 minutes Adjust seasoning with fish sauce according to taste Pour porkrsquos blood stirring regularly for 5 minutes Remove from fire and serve hot

Crispy Pata Ingrediets

1 kilo porkrsquos knuckle (pata) 1 onion chopped 2 bay leaves 14 cup peppercorns 2 tablespoons salt Cooking oil

Sauce Ingredients

1 tablespoon onion chopped 1 tablespoon garlic pounded 12 cup vinegar Soy sauce to taste

Crispy Pata Cooking Ingredients

Boil porkrsquos knuckle in a stock pot with enough water to cover (more water maybe added if the meat is tough) Add salt bay leaves peppercorn and onion Continue boiling until tender then drain and hang to dry Place in the refrigerator overnight Deep fry in hot cooking oil until golden brown Serve with a mixture composed of soy sauce vinegar garlic and onion

Bagnet (Chicharon Baboy) Ingredients

1 kilo pork belly cut into desired pieces 1 liter cooking oil 12 liter water Salt to taste Water

Bagnet (Chicharon Baboy) Cooking Instructions

In a stock pot bring water to a boil with added salt Drop pork and continue boiling for 20 minutes Drain and set aside

Submerged pork in hot cooking oil for few seconds strain and sprinkle with cold water Do this process 3 times until skin pops

Submerge pork until golden brown and serve hot in a platter

Cooking Tip

To avoid mess as well as burns cook in a low cooking area

Beef Caldereta Ingredients

1 12 kilo beef cut in chunks 1 potato quartered (fry in 3 minutes) 1 carrot cut in 1 inch chunks (fry in 3 minutes) 1 clove garlic pounded 1 onion chopped 1 can liver spread or ground liver 1 tomato quartered 1 can tomato sauce 15 green olives (stoned or pitted) 1 tablespoon pickles 2 tablespoons peanut butter 1 grated cheese 1 bell pepper chopped 1 tablespoon ground black pepper 2 stems kinchay (celery) chopped 12 cup soy sauce Cooking oil (Olive oil preferred if available) MSG (optional)

Beef Caldereta Cooking Instructions

In a bowl marinate beef in soy sauce and ground black pepper for 1 hour

In a saucepan sauteacute garlic and onion Add the marinated beef tomato and kitchay Continue sauteing until all liquid has evaporated and meat starts to render fat Add water enough to cover the beef Boil until beef becomes tender

Add tomato sauce and pickles Simmer for 10 minutes Add cheese peanut butter liver spread potato green olives and carrots Simmer for 5 minutes Drop the bell pepper Simmer for 1 minute before serving Serve hot

Kilawing Bituka Ingredients

Large Intestines of pork (bituka ng baboy) Garlic minced Onion sliced Ginger crushed Long green chili peppers (siling haba) Scallions chopped Banana leaf

Kilawing Bituka Cooking Instructions

Wash and mash the intestine with salt and banana leaf to get rid of the odor Wash and clean very well then boil intestine with ginger until tender Cut into desired sizes

Saute garlic and onion Add and brown the intestine Lower heat then blend with soy sauce vinegar and pepper according to taste Garnish with scallions and long green chili pepper Serve as pulutan-something to pick up when drinking a liquor

Bistek Ingredients

34 kilo tender pork or beef steaks sliced 1 tablespoon kalamansi or lemon juice 5 tablespoons soy sauce 12 teaspoon ground black pepper 1 big onion sliced in rings Salt and pepper to taste Cooking oil (Olive oil preferred)

Bistek Cooking Ingredients

Marinate porkbeef steak with kalamansi (or lemon) juice soy sauce salt and pepper for 30 minutes or more Set aside

Fry onion rings until translucent Set aside

In a skillet fry marinated porkbeef steak over high heat turning upside down several times until tender Add onion rings and just enough marinade to create oily sauce Cover and simmer until done Serve hot

Pork Binagoongan Ingredients

1 kilo pork liempo cut in serving pieces 12 cup shrimp bagoong 1 tablespoon garlic minced 1 small onion chopped 1 medium tomato sliced in 8 pcs 1 teaspoon Philippine birds eye pepper (siling labuyo) 5 tablespoon vinegar 12 tablespoon sugar 1 eggplant cut in slices

Pork Binagoongan Cooking Preparation

Boil pork until tender and cut into cubes Set aside

Sauteacute garlic onion and tomato Add pork and shrimp bagoong Stir fry for few minutes until pork starts to render fat and edges turn to brown Add vinegar and siling labuyo Simmer for 5 minutes Season with sugar and drop the eggplant Continue cooking in low fire until the eggplant is done Serve hot

Bopis Ingredients

12 kilo pork lungs 12 kilo pork heart 1 medium carrots cut into small cubes 1 medium kinchay or celery 5 Philippine birdrsquos eye (siling labuyo) 5 tablespoons soy sauce 5 tablespoons vinegar 1 tablespoon annatto (atsuete) seeds substitute 14 cup catsup Salt and pepper to taste MSG (optional)

Bopis Cooking Preparation

Boil the heart and lungs for 10 minutes Remove and chop into small sizes Set aside and discard the water

Boil again for another 10 minutes in new water Strain and set aside

Mash the annatto seeds in 14 cup water Save the annatto water and discards the seeds

Sauteacute garlic and onion Add lungs heart kinchay and soy sauce Saute for another 10 minutes Add vinegar and siling labuyo Simmer for 5 minutes Season with salt and pepper Add carrots and annato water Simmer and continue cooking until done Serve hot

Kalderetang Kambing Ingredients

1 12 kilos goat meat cut into chunks 1 potato quartered 1 carrot cut in 1 inch chunks or slices 1 clove garlic pounded 1 onion chopped 1 can liver spread or ground liver 1 tomato quartered 1 can tomato sauce 15 green olives (stoned or pitted) 1 tablespoon pickles 2 tablespoons peanut butter 1 grated cheese 1 bell pepper sliced 1 tablespoon ground black pepper 2 stems kinchay (celery) chopped 2 laurel leaves 12 cup soy sauce Cooking oil MSG (optional)

Kalderetang Kambing Cooking Instructions

Fry the potato and carrot for 3 minutes Set aside

In a bowl marinate goat meat in vinegar soy sauce and ground black pepper for 1 hour Set aside

Sauteacute garlic and onion in a saucepan Add the marinated goatrsquos meat tomato and kitchay Continue sauteing until all liquid has evaporated and meat starts to render fat Add water enough to cover the goatrsquos meat Boil until tender

Add tomato sauce and pickles Simmer for 10 minutes Add the cheese peanut butter liver spread potato olives and carrots Simmer for 5 minutes Drop the bell pepper Simmer 1 minute before serving Serve hot

Lechon Kawali Ingredients

I kilo pork belly (liempo) 2 tablespoon salt 12 tablespoon peppercorns 4 cloves garlic pounded 1 bottle 7-up (optional) Cooking oil

Sauce Ingredients

Vinegar Soy sauce Onion chopped Garlic mined Mang Tomas lechon sauce (optional)

Lechon Kawali Cooking Instructions

Boil water with salt garlic peppercorn and 7-up Add pork and continue boiling until tender Strain pork and keep dry Deep fry in hot cooking oil until golden brown and crispy Chop the lechon kawali and serve with lechon sauce or vinegar with soy sauce onion and garlic

Pata Tim Ingredients

1 kilo porkrsquos leg (pata) cut in chunks 14 cup soy sauce 2 tablespoons brown sugar 1 onion chopped 1 clove garlic minced 1 tomato chopped 2 tablespoon banana blossoms 1 tablespoon star anise 1 can tomato sauce Cooking oil Broth

Pata Tim Cooking Instructions

In a saucepan brown pork pata in oil then add the garlic onion and tomatoes Stir fry for 3 minutes then add the broth to cover soy sauce and sugar Cover and simmer until the pork is tender When little sauce is left add the tomato sauce Simmer for few minutes until sauce thickens Season with salt pepper and oyster sauce to taste Drop the banana blossoms and star anise Cook until done are done and serve

Pork Adobo Ingredients

1 kilo pork cut in cubes 1 clove garlic pounded 1 medium onion chopped 1 tablespoon sugar 4 laurel leaves 6 tablespoons soy sauce 6 tablespoons vinegar 1 tablespoon ground black pepper 1 cup rice water 1 potato quartered Hard boiled eggs MSG (optional) Cooking oil

Pork Adobo Cooking Instructions

Fry potato in 3 minutes Set aside

Brown the pork then add rice water vinegar soy sauce and the rest of the ingredients except the potato and hard boiled eggs When pork is light tender add the potato Cook until done or when little sauce is left then garnish with hard boiled eggs

Adobong Kangkong Ingredients

1 bundle of kangkong (river spinanch) cut stems 1rdquo length 14 cup vinegar 14 cup soy sauce 1 clove garlic minced

Adobong Kangkong Cooking Instructions

Saute garlic When golden brown add all other ingredients Cover and simmer until done Donrsquot overcook the kangkong Serve hot

Filipino Spaghetti Ingredients

1 kilo spaghetti noodles 34 kilo ground beef 1 carrot minced 1 small can evaporated milk 1 can liver spread 14 kilo hotdog slices 1 tablespoon garlic minced 1 onion minced 2 bottles of banana catsup 1 can tomato sauce 1 cup grated cheese 1 tablespoon sugar Salt and pepper Cooking oil

Filipino Spaghetti Cooking Instructions

Boil spaghetti noodles with salt and cooking oil for 10 minutes Drain and set aside in a platter

Sauteacute garlic and onion Add ground beef and cook until meat turns light brown Season with salt and pepper Add banana catsup and tomato sauce Simmer for 10 minutes Add hotdog carrots sugar liver spread and milk Simmer for 5 minutes This is your sauce mixture

Pour the mixture on top of the spaghetti noddles Garnish with grated cheese

Arroz Caldo Ingredients

1 kilo chicken cut in small pieces 1 cup uncooked malagkit or plain rice or combination 1 small onion chopped 1 tablespoon garlic chopped 1 root ginger sliced 6 cups water or broth Fish sauce Cooking oil Salt to taste (optional) Chicken bouillon cubes (optional) 1 tablespoon minced fried garlic (for garnishing) 1 tablespoon scallions (for garnishing)

Arroz Caldo Cooking Instructions

In a casserole sauteacute garlic onion and ginger in oil Add chicken and stir fry with fish sauce until light browned Drain any remaining oil and then add rice Add enough water and bring to boil Continue cooking stirring occasionally until chicken is tender and rice is done (add hot water if necessary) Season with fish sauce according to taste Serve hot in a bowl Garnish on top with fried minced garlic and scallions

Cooking Tip

Always dry chicken well with paper towels before placing into hot frying pan so it wont stick

You have the option of using salt or chicken bouillon cubes as seasoning instead of fish sauce

Leche Flan (egg yolk) Ingredients

10 egg yolks (pula ng itlog) well beaten 1 big can evaporated milk 1 big can condense milk 3 tablespoons brown sugar 1 tablespoon vanilla 3 moulds (lyanera) container Aluminum foil 34 cup water

Leche Flan (egg yolks) Cooking Instructions

Mix water and sugar in the moulds Parboil in very low fire until it turns brown and sticky Do not overcook the sugar

In a bowl mix the following ingredients egg yolks evaporated milk condensed milk and vanilla Pour the mixture in the moulds and cover with aluminum foil Steam for about 15 - 20 minutes Remove from the steamer Cool it down before serving

Cooking Tip

You can also bake it for 45 minutes 370F placing the lyanera in the middle of a bigger tray half filled with water -

Okoy - Deep Fried Shredded Papayas w Shrimp

Ingredients

1 medium sized Papaya shredded

14 kilo of prawns

1 onion sliced

12 cup of flour

1 egg

1 cup of water

12 tsp of salt

Cooking oil for deep frying

Cooking Procedure

Mix flour egg salt and water in a bowl then add the shredded papaya and mix it well

Get your deep frying pan and pour the cooking oil Let it heat up well Get a small saucer and place about two to three spoonful of your papaya and flour mixture Flatten the mixture with the back of a spoon to have a nice round shape of about an inch thickness Decorate the top with a prawn from the saucer slide the mixture gently on your hot oil and cook both sides until golden brown Be careful dont splatter it Now to prepare a vinegar dip - Get a cup of Vinegar (any kind but preferably sukang puti or according to your likeness) chopped some chilis ground garlic salt and pepper

Sisig BangusMilkfish

Ampalaya Leaves with Sardines

Palitaw

Ingredients and cooking procedure after the jump

Ingredients

1 kilo of Galapong malagkit (Glutinous rice dough)

1 coconut meat grated

12 kilo fo white sugar

Water for cooking

Sesame seeds toasted

Cooking procedure

Divide the galapong into several portions depending on the size of serving you desire

Roll each ortion into a ball and flatten to make a tounge like shape

Boil some water While the water is boiling dro each of the galaong portions It is cooked when the galapong surfaces

Remove each cooked portion Allow to cool

Dredge in grated coconut and srinkle with sugar mixed with toasted sesame seeds before serving

Page 11: Pinoy Recipe

Coconut Rice (Mochi - Bibinka)

Ingredients

2 12 lb (5 12 cups) mochi rice

1 can (12 oz) frozen coconut milk thawed

1 package (1 lb) dark brown sugar (2 13 cups packed)

Directions

Rinse rice and cook in rice cooker In saucepan combine coconut milk and 1 14 cups of the brown sugar Cook over medium heat stirring constantly until thickened (Approx 20 min) Preheat oven to 350 degrees F

Put cooked rice into a large bowl Reserving 12 cup of coconut mixture stir remainder and remaining brown sugar evenly into hot rice Put into prepared pan Top with reserved 12 cup of coconut milk mixture Bake for 20 minutes then broil for 5 minutes to set topping Cut into small pieces Makes 45 servings

Avocado Milkshakes This sounds really weird I know but its actually quite good Youll see avocado icecream in Asian supermarkets that carry foods and ingredients from the Philippines and this is close to that Give it a try you might be surprised Thanks to Nathan Chua for the recipe

1 avocado

13 quart whole milk

3 tablespoons sugar

2 scoops vanilla ice cream

Directions

Blend Drink

Pianono Dessert Pianono Dessert recipe (Filipino jelly roll)a nice filipino dessert recipe to try

Ingredients

14 cup butter

13 cup ground unsalted almonds

1 cup coconut flakes

12-ounce can condensed milk

1 cup sifted flour

13 cup cocoa

14 teaspoon salt

1 teaspoon baking soda

1 cup sugar 3 eggs separated

13 cup cold water

1 teaspoon vanilla confectionerrsquos sugar

Instructions 1 Line a 10-by-15-inch jelly-roll pan with foil Preheat oven to 375F 2 Melt butter and pour into foiled pan Mix nuts and coconut flakes and sprinkle evenly in pan Drizzle with condensed milk 3 Sift together flour cocoa salt baking soda and sugar 4 Beat egg yolks in bowl until fluffy 5 Blend sifted dry ingredients water and vanilla and beat for another minute 6 Beat egg whites separately until stiff and fold into mixture 7 Pour into pan and bake for 20 minutes or until cake is done Sprinkle with confectionerrsquos sugar Transfer to a cookie sheet roll in jelly-roll fashion and wrap with a towel to set until cool 8 Transfer to a serving platter and sprinkle with more confectionerrsquos sugar 9 The Filipino dessert recipe is ready to serveenjoy

Cascaron - bitsu-bitsu Yield 1 Recipe

Ingredients

1 pk Mochi flour 1 Coconut grated place -coconut in a large bowl 1 12 c Hot water pour into bowl -of coconut 13 Box of dark brown sugar 14 c Cold water

Directions

Squeeze grated coconut in water than strain coconut water in clean dish towel over another bowl Squeeze until all liquid has been extracted (Instead of fresh coconut you may use 12 can of grated coconut and 1 12 cups of water) Place canned coconut in flour and add water until dough is soft but not too sticky Do the same with fresh coconut Shape dough in balls of 1 inch diameter and fry in deep fat until golden brown Drain dough balls on paper towel Then put them in a large mixing bowl When all have been fried boil water and brown sugar in a small sauce pan until it reaches the soft boil stage This is done by placing a drop of syrup in a bowl of cold water If it retains it shape and is soft it is ready Pour over dough balls Mix well so that all are coated with syrup Remove from bowl and place them in a platter to cool Excellent with coffee or TEA

Bibingkang Galapong

Ingredients

4 eggs well beaten 2 cups coconut milk 1 cup sugar 14 cup melted margarine 2 cups rice flour 2 tablespoons baking powder 12 teaspoon salt 14 cup coco cream 14 cup sugar for topping

Directions

Add sugar to beaten eggs Combine salt and flour add to egg mixture Add melted margarine coconut milk and baking powder Pour into banana leaf-lined mold Bake in 375 degrees Fahrenheit oven When half-done take it out from the oven and brush top with coconut cream and sugar and bake until golden crust is formed Yield 3 large bibingkas

Buko Pie

Ingredients

CRUST

2 cup all purpose flour

1 teaspoon salt

12 cup corn oil

1 tablespoon water FILLING

3 1 3 cup buko young coconut

12 cup white sugar

12 cup evaporated milk

14 cup cornstarch

14 cup cheese grated

Directions

To prepare the crust combine flour and salt Blend in oil thoroughly using a fork Sprinkle with water Continue cutting with a fork until flour mixture forms tiny lumps Form flour mixture into a ball Divide dough into 2 equal portions Roll out to make 2 crusts Cover bottom of pie pan with one crust Cut excess Prick pastry all over with fork Bake in preheated oven at 450degF for 12-15 minutes or until golden brown FILLING Combine all ingredients except cheese and cook over low heat Continue stirring until thick Pour mixture into pastry-lined pie pan Top filling with the second crust Seal ends all around with a fork Bake at 400 degF until crust turns golden brown Sprinkle grated cheese on top Bake for additional 5 minutes Serves 8

Sapin Sapin

Sapin-Sapin Recipe made from rice flour or rice that has been soaked overnight then crushed into a paste sometimes yams or yam flour coconut milk and sugar Each layer is tinted (the bottom one a deep ube-like purple the middle a golden yolk yellowthe top one white) and steamed before the next layer is added This famous Sapin-Sapin originated from the northern part of the Philippines the province of Abra A treat as sumptuous as sapin-sapin is no longer surprising when ways of cooking it is already spread down to other provinces and thus now being enjoyed by many Fast foods cake and pastry shops are making and selling their versions of sapin-sapin Estimated cooking time 1 hour and 30 minutes

Sapin Sapin Ingredients

1 12 cups malagkit dough (galapong)

12 cup rice galapong

2 12 cups white sugar

3 cups cooked ubi (mashed)

grated coconut

4 cups thick coconut cream (from 2-3 coconuts)

2 cans (big) condensed milk

food coloring violet amp egg-yellow

Sapin Sapin Cooking Instructions

Blend all ingredients except mashed ubi and food coloring Divide Into 3 Parts To one part ndash add mashed ubi To heighten the color of the ubi add a dash of violet food coloring Mix well To 2nd part ndash add egg-yellow coloring Mix well To 3rd part ndash just plain white nothing to add

Grease a round baking pan Line with banana leaves and grease the leaves Then pour in ubi mixture Spread evenly Steam for 30 minutes or more until firm Note cover the baking pan with cheese cloth before steaming Pour 2nd layer on top of the cooked ubi Cover again and steam for 30 minutes Lastly pour in 3rd layer or the plain mixture Again steam for 30 minutes or until firm Meanwhile fry the grated coconut until brown and put on top of the sapin-sapin Cool before slicing Tags delicacy rice sweets

Suman sa Ibus

Our Filipino rice-farming forefathers believed that there is nothing better to fill the stomach than rice grown and tended by onersquos own perseverance Whether it is simple boiled rice rice gruel or rice cake it is prepared carefully in appreciation of the farmers hard work In the province it is still a sight to see women gathered around a tub of soaked rice telling stories as they wrapped suman And if the variety of ways a suman is wrapped is any indication it is of the artistry skill and ingenuity of these women

Suman sa Ibus Ingredients

3 cups malagkit rice 2 teaspoons salt 2 cups thick coconut milk

Suman sa Ibus Cooking Instructions Soak malagkit in water for an hour or ntil grains are swollen Drain Add salt nd coconut milk Mix well Prepare ibus then fill with rice mixture Seal tubes and tie with strips of the ibus Arrange the suman in a big saucepan and cover with water Cover the pot and boil for 2 hours or until cooked Serve with sugar or ripe mango

How to wrap a Suman Ibu

Fold the end of the buri leaf by 1 inches

Fold the bottom edge into a triangle

Start rolling up the buri leaf in an overlapping manner

Roll up the buri to make a tube

Attach a small piece of wooden pick to secure the tube

Fill the tube with malagkit

Seal the ibus tube

Tie with strips of buri

Adobong Baboy Ingredients

1 kilo pork cut in cubes 1 clove garlic pounded 1 medium onion chopped 1 tablespoon sugar 4 laurel leaves 6 tablespoons soy sauce 6 tablespoons vinegar 1 tablespoon ground or whole black pepper 1 cup rice water MSG (optional) Sugar (optional) Cooking oil

Adobong Baboy Cooking Instructions

Marinate pork in soy sauce garlic and pepper for 1 hour

Sauteacute onion then drop the marinated pork and laurel leaves Continue sauteing until liquid has evaporated and meat starts to render fat Pour the marinade including the bits of garlic and a cup of rice water Add the potato and continue boiling in medium fire until pork becomes tender Pour vinegar and simmer until little sauce is left Season with sugar if desired according to taste Serve hot

Filipino Callos (Beef tripe) Ingredients

1 kilo beefs tripe (tuwalya ng baka) sliced in serving pieces 1 tablespoon garlic minced 1 small onion chopped 1 can pork and beans 5 tablespoons soy sauce 14 tablespoon ground black pepper 14 tablespoon sugar 1 root ginger crushed 1 tablespoon salt MSG (optional)

Filipino Callos (Beef tripe) Cooking Instuctions

In a stock pot with enough water add the beef stripe ginger and salt Bring to a boil for 20 minutes to remove the obscenity

Remove from fire replace water and boil again until beefs tripe becomes tender Slice the beefs tripe lengthwise and set aside

Sauteacute garlic and onion Add the beefs tripe soy sauce pepper Stir fry for 10 minutes Add the pork and beans and sugar Continue cooking for another 5 minutes or until done Serve hot

Warek Warek Ingredients

Pigrsquos meat and entrails (tongue liver intestine) White onion thinly sliced Salt and pepper Calamansi or lemon juice Pigs brain Mayonnaise (optional)

Warek Warek Instructions

Parboil intestines with sliced lemon or calamansi to remove the odor Parboil tongue until half cooked Wash and clean well the liver

Grill intestine tongue and liver until brown Slice into 1rdquo long and 14rdquo thick (or your desired sizes) then place in a large bowl Mix the slices of onion and boiled brain Balance seasoning with calamansi juice salt and pepper according to taste

Cooking Tip

If porks brain is not enough or not available you may use mayonnaise as a substitute

You can also wrap the brain in an aluminum foil and grill Blend in the dinakdakan and viola Ready to eat

Pork Sisig Ingredients

1 kilo pork head (face ear cheek tongue) 14 cup liver broiled and cut in cubes 1 tablespoon garlic minced 1 small onion chopped 2 bay leaves 12 cup vinegar 1 tablespoon red bell pepper chopped 12 teaspoon ground black pepper 1 cup pork or beef stock 2 kalamansi sliced 3 siling labuyo chopped Salt or fish sauce to taste

Pork Sisig Cooking Instructions

Grill porkrsquos head to remove any remaining hair Boil until tender debone and then cut in small cubes

Sauteacute garlic onion red bell pepper Add liver and pork Season with salt vinegar and pepper Add stock and bay leaves Bring to a boil then simmer until little sauce is left Adjust seasoning according to taste

Garnish with kalamansi and siling labuyo on a sizzling plate Squeeze the kalamansi and stir the chopped siling labuyo over the plate if desired

Pork Sinigang Ingredients

10 tamarind seeds or 1 package sinigang mix 1 kilo pork cut in 1 12 inches chunks (liempo kasim or ribs) 1 onion sliced 4 tomatoes sliced 1 radish (labanos) sliced 5 string beans(sitaw) cut in 2rdquo length 12 cup kangkong leaves (river spinach) 4 pieces gabi (taro) peeled and cut in halve 2 whole siling haba (long green pepper) Soy sauce Kalamansi

Pork Sinigang Cooking Instructions

Boil the tamarind seeds mash and drain the juice Set aside

In a saucepan or stock pot boil pork until tender Add onion tomato and tamarind juice Add gabi until tender and thickens the soup Simmer then add radish and string beans When tender add kangkongleaves Season with fish sauce according to taste Serve hot with soy sauce and sliced kalamansi

Sinanglaw Sinanglao Ingredients

1 12 kilo of beef innards of your preference

large intestine

heart

lungs

tenderloin

2 clove garlic pounded 3 onions sliced 1 package sinigang mix (or kamyas or tamarind seeds) 1 root ginger crushed Banana leaves (optional) Salt and pepper to taste

Sinanglaw Sinanglao Cooking Instructions

Wash and mash the raw innards with salt and banana leaves When cleaned parboil in a large kettle with ginger to remove the odor and obstinacy Strain and cut 1 ndash 2 inches lengths or your desired sizes

In a stock pot drop the onions Put the innards on top of the onions then on top of the innards the garlic Cover and simmer gently until most of the onions extract its juice Season with salt then cook for 15 minutes or until seasoning is absord Add enough water to cover about 3 inches above the meat Bring to a boil and add sinigang mix according to preferred sour taste Continue boiling in medium low fire until meat becomes tender Add chili peppers and season with fish sauce to taste Add little bile if desired and serve

Menudo Ingredients

1 kilo pork cut into desired pieces 14 kilo hotdog cut into desired pieces 14 kilo liver cut into desired pieces 1 potato diced (fry in 3 minutes) 1 carrot diced (fry in 3 minutes) 1 onion minced 1 tablespoon garlic minced 12 cup soy sauce 12 cup raisins 1 can tomato sauce 2 stems kinchay (celery) chopped 1 teaspoon ground black pepper Cooking Oil Sugar

Menudo Cooking Instructions

Marinate pork in soy sauce and ground black pepper for 1 hour or more Boil liver for 5 minutes Drain and set aside

Sauteacute garlic and onion Add marinated pork and kitchay Continue sauteing until all liquid has evaporated and meat starts to render fat

Add tomato sauce and simmer for 15 minutes Add liver hotdog potato and carrot Continue cooking in medium fire for 5 minutes or until done

Season with little sugar (if desired) according to taste Serve hot

Pork Embotido Ingredients

1 kilo ground pork 1 carrot minced 1 can reno liver spread 12 cup pickles minced 12 cup raisins 2 beaten eggs 1 tablespoon salt 2 small onions minced 12 cup tomato sauce 12 cup grated cheese 1 hotdog minced 2 broiled eggs sliced Kinchay o celery minced 2 slices bread minced 14 tablespoon ground black pepper MSG (optional)

Embotido Cooking Instructions

In a bowl combine all ingredients (except the hard boiled eggs) and mix well until blended

Place a mound (1 cup per roll) of meat mixture on a sheet of oily greased aluminum foil (place the slices of egg at the center of each mixture) and form an 8 long by 2 diameter roll

Steam for 30-40 minutes Remove from steamer and let cool

You may either fry or eat it as is Serve with catsup

Kare Kare Ingredients

1 kilo oxtail cut in chunks 12 kilo beef tripe slice in 2rdquox3rdquo lengths 2 cloves garlic crushed 1 big onion sliced 12 cup peanuts grounded 12 cup toasted rice grounded 14 cup annatto seeds 1 heart of banana (puso ng saging) cut in lengths 10 string beans cut into 2rdquo lengths 1 eggplant sliced Salt and pepper to taste Bagoong alamang Cooking oil

Kare Kare Cooking Instructions

Place annatto seeds in 12 cup water for 30 minutes Mash seeds and set aside the annatto water Discard the seeds

Boil beefrsquos oxtail and tripe in separate saucepan until tender Drain both oxtail and tripe Save the broth of the oxtail only

Sauteacute garlic and onion in a large saucepan Add annatto water oxtail and tripe Simmer and then add the grounded peanut and toasted ground rice Stir and continue to simmer for few minutes Add broth just enough to make a thick sauce Parboil then add vegetables (do not overcook) Season with salt and pepper according to taste Serve hot with bagoong alamang

Papaitan Ingredients

12 kilo following beef innards cut in 1 cube

tripe liver kidney heart pancreas intestines

1 cup beef tenderloin cut in 12 cubes 14 cup bile 1 onion minced 1 clove garlic minced 1 head ginger minced 14 cup onion leaves 5 Philippine birds eye peppers (siling labuyo) Salt and pepper Fish sauce

Ingredients for cleaning and boiling the innards

1 lemon sliced(optional) 8 kalamansi sliced (optional) Banana leaves (optional) 1 ginger root crushed

Papaitan Cooking Instructions

Wash and mash the raw innards with salt and banana leaves to get rid of the odor When cleaned boil in a large kettle with ginger and lemon or kalamasi until tender Cut into 12 inch cubeslengths Set aside

Suate ginger garlic and onion When onion appears translucent drop the beef innards Spice with salt and pepper and continue sauteacuteing until enough broth comes out from the innards Pour enough water to cover the mixture Bring to a boil for a while and then drop the beef tenderloin Simmer until tenderloin is cooked then drop the siling labuyo

Add bile little by little (be careful not to over bitter taste) and adjust seasoning with fish sauce according to taste Serve hot in a bowl and garnish with chopped onion leaves

Cooking Tip

To make it healthy and if you have the time cook the papaitan long before you intend to serve Let it cool then refrigerate All the fat will solidify and you can easily scrape it from the surface The taste will not change it will even improve as the meat and all the condiments will have blended so well in the broth already

Calamansi juice will further enhance the taste And if you want a stronger pepper aroma but not the spice put some chopped siling haba

Pata Tim Ingredients

1 kilo porkrsquos leg (pata) 14 cup soy sauce 34 cup pineapple juice 34 cup oyster sauce 2 cloves garlic rushed 1 tablespoon rice wine 1 tablespoon pepper corns 1 red onion chopped 3 bay leaves Lettuce (fried in 2 minutes)

Pata Tim Cooking Instructions

In a stock pot with enough water simmer the pork pata with all the ingredients until fork tender Add hot water if necessary to replace the evaporated liquid Drain and cut the meat from one side and separate the bones Save 1 cup of broth

Place lettuce in a platter Put the pata over the lettuce Set aside

Pata Tim Sauce Ingredients

1 cup broth of pata 5 tablespoons cornstarch Salt to taste

Pata Tim Sauce Cooking Instructions

In a skillet combine broth cornstarch and salt to taste Bring to boil until sauce becomes thick

Pour the sauce on top of the pata Serve hot

Cooking Tip

Boiling the porks leg slowly and gently over low heat brings out the flavor of the meat and keeps the meat very tender

Nilagang Baka Ingredients

1 kilo beef cut in chunks 1 small head cabbage (repolyo) quartered 14 kilo Chinese cabbage (pechay) 2 potatoes quartered 1 onion sliced 1 tablespoon peppercorns Fish sauce 2 beef boullion 1 lemon or 5 kalamansis Soy sauce

Nilagang Baka Cooking Instructions

Fry the potatoes in 3 minutes Set aside

In a stock pot simmer the beef with onion and peppercorn for at least one hour Remove the scum that rises above the soup More water maybe added if the beef if tough When beef is very tender add potatoes and carrots Let stand for 5 minutes Add repolyo cabbage and Chinese cabbage Season with fish sauce according to taste

Remove from fire and serve hot with a mixture consisting of soy sauce and lemon or kalamansi juice

Cooking Tip

Boiling the beef chunks slowly and gently over low heat brings out the flavor of the meat and keeps the meat very tender

But but butif you dont have much time and you want to expedite the cooking process use pressure cooker to soften the meat of the beef shank When tender add the necessary ingredients

Sweet and Sour Meatballs Ingredients

Meatballs Ingredients

1 kilo ground pork or beef 1 onion minced 1 clove garlic minced 3 well beaten eggs 12 cup flour Ground pepper Soy sauce Salt

Sauce Mixture Ingredients

1 can pineapple (set aside juice) sliced 1 carrot sliced 1 bell pepper sliced lengthwise 4 tablespoons garlic minced 1 onion chopped 12 tablespoon salt 1 tablespoon sugar 3 tablespoons soy sauce 12 cup water 2 tablespoons flour Ground black pepper Cooking oil

Sweet and Sour Meatballs Cooking Instructions

In a bowl mix all the meat balls ingredients together Season with salt soy sauce and pepper according to taste Form a ball 1rdquo diameter out of the mixture Deep fry the raw meat balls until golden brown Strain drain in a plate with paper towel and set aside in a platter

In a skillet sauteacute garlic and onion Add the pineapple and carrot Simmer for 10 minutes Add the pineapple juice sugar soy sauce water flour salt and water Simmer until a saucy consistency is achieved Add bell pepper Simmer for 1 minute

Pour the hot sauce (mixture) on top of the meat balls Serve hot with rice

Lechon Liempo Ingredients

Pork meat (liempo) 12 -16 inches long Garlic pounded Salt and pepper to taste Rosemary leaves Sliced tomatoes for garnishing

Lechon Liempo Cooking Instructions

Wash and dry meat with paper towel Rub inner layer of meat with a mixture of salt pepper garlic and rosemary leaves Roll meat and then tie both ends forming a circular tube form Place in a roasting pan

Preheat oven to 400F Bake in oven for about 15 minutes and then decrease heat to 350F Bake for about one and a half hours to 2 hours or until meat turns golden brown and crispy Remove pan from oven then put meat on a rack Slice in rings and place in a platter Garnish with sliced tomatoes then serve

Lechon Kawali Ingredients

I kilo pork belly (liempo) 2 tablespoon salt 12 tablespoon peppercorns 4 cloves garlic pounded 1 bottle 7-up (optional) Cooking oil

Sauce Ingredients

Vinegar Soy sauce Onion chopped Garlic mined Mang Tomas lechon sauce (optional)

Lechon Kawali Cooking Instructions

Boil water with salt garlic peppercorn and 7-up Add pork and continue boiling until tender Strain pork and keep dry Deep fry in hot cooking oil until golden brown and crispy Chop the lechon kawali and serve with lechon sauce or vinegar with soy sauce onion and garlic

Kilawing Kambing Ingredients

1 kilo goatrsquos meat with skin preferred cuts are from the thigh loin neck and shoulder 2 big onions sliced 1 root ginger cut in strips (optional) 3 siling labuyo chopped Vinegar Salt and pepper Soy sauce

Kilawing Kambing Cooking Instructions

Marinate goat meat in soy sauce grill then make small slices

Balance seasoning with vinegar salt and pepper according to taste Garnish with onion and silling labuyo Refrigerate then serve

Insarabasab Ingredients

1 kilo pork (shoulder preferred) 1 onion thinly sliced 1 ginger root chopped 1 tablespoon Philippine birds eye pepper (siling labuyo) 12 tablespoon ground pepper 2 tablespoons vinegar 1 lemon or 5 kalamansi Soy sauce Salt to taste

Insarabasab Cooking Instructions

Slice the pork 1rdquo thick for roasting Spice with salt

Roast pork over an open fire until all pink color of meat disappears When roasted slice pork again into 14 x 1 (thickness x length) long strips and then mixed with onions ginger vinegar pepper and siling labuyo Season with soy sauce and lemon or kalamansi juice according to taste Serve as food in a meal or as pulutan (something to pick up during drinking session)

Igado Ingredients

1 kilo combination of the following

Porkrsquos liver cut in slices

porkrsquos kidney cut in slices

porkrsquos heart cut in slices

1 tablespoon garlic minced 1 medium onion chopped 1 segment ginger cut in stripes 1 small can green peas (gisantes) 2 small carrots cut in slices 1 bell pepper cut in slices 1 cup vinegar Soy sauce Salt and pepper Cooking oil

Igado Cooking Instructions

In a bowl marinate liver in vinegar Set aside

Saute garlic ginger and onion in oil Add porkrsquos heart and kidney and spice with salt and pepper Saute for 15 minutes or until broth comes out from the innards (add 14 cup water if necessary to soften) Add the liver and continue sauteing for another 5 minutes Add soy sauce to season and continue cooking until sauce thickens Add the carrots fist and when tender drop the bell pepper and peas Cook until vegetables are done

Cooking Tip

You can use porks meat (pork belly preferred) tenderloin spleen or combination if porks heart and kidney are not available

Per photo and if you want it dried just transfer the Igado mixture in another pan and saute until dry But its the one with sauce that is traditional and authentic

Pork Humba Ingredients

12 kilo pork belly cut in cubes 2 cloves garlic crushed 1 small onion chopped 13 cup vinegar 14 cup soy sauce 14 cup brown sugar 3 bay leaves 1 cup rice water 14 tablespoon ground black pepper Cooking oil

Pork Humba Cooking Instructions

Marinate pork in soy sauce and pepper for 1 hour

Saute garlic and onion Add pork from the marinade and bay leaves Stir fry for few minutes until pork starts to render its oily fat Add rice water then bring to a boil until most of the liquid has evaporated Add vinegar but do not stir in order not to over sour the flavor Parboil for few minutes then add the brown sugar stirring once in a while Simmer until a saucy consistency is achieved Adjust seasoning with soy sauce according to taste Serve hot

Dinuguan (Pork Blood Stew) Ingredients

1 kilo pork meat ear intestine or combinations 3-4 cups porkrsquos or beefrsquos blood 1 small head of garlic minced 1 small onion minced 1 tomato chopped 3 long peppers (siling haba) 5 tablespoon vinegar Salt or fish sauce (patis) to taste MSG (optional)

Dinuguan (Pork Blood Stew) Cooking Instructions

Boil pork until tender and cut into desired sizes Save the broth

Sauteacute garlic and onion Add the pork and spice with salt Continue sauteing until liquid has evaporated and meat starts to render fat and edges turn to brown

Add vinegar broth and siling labuyo Simmer for 10 minutes Adjust seasoning with fish sauce according to taste Pour porkrsquos blood stirring regularly for 5 minutes Remove from fire and serve hot

Crispy Pata Ingrediets

1 kilo porkrsquos knuckle (pata) 1 onion chopped 2 bay leaves 14 cup peppercorns 2 tablespoons salt Cooking oil

Sauce Ingredients

1 tablespoon onion chopped 1 tablespoon garlic pounded 12 cup vinegar Soy sauce to taste

Crispy Pata Cooking Ingredients

Boil porkrsquos knuckle in a stock pot with enough water to cover (more water maybe added if the meat is tough) Add salt bay leaves peppercorn and onion Continue boiling until tender then drain and hang to dry Place in the refrigerator overnight Deep fry in hot cooking oil until golden brown Serve with a mixture composed of soy sauce vinegar garlic and onion

Bagnet (Chicharon Baboy) Ingredients

1 kilo pork belly cut into desired pieces 1 liter cooking oil 12 liter water Salt to taste Water

Bagnet (Chicharon Baboy) Cooking Instructions

In a stock pot bring water to a boil with added salt Drop pork and continue boiling for 20 minutes Drain and set aside

Submerged pork in hot cooking oil for few seconds strain and sprinkle with cold water Do this process 3 times until skin pops

Submerge pork until golden brown and serve hot in a platter

Cooking Tip

To avoid mess as well as burns cook in a low cooking area

Beef Caldereta Ingredients

1 12 kilo beef cut in chunks 1 potato quartered (fry in 3 minutes) 1 carrot cut in 1 inch chunks (fry in 3 minutes) 1 clove garlic pounded 1 onion chopped 1 can liver spread or ground liver 1 tomato quartered 1 can tomato sauce 15 green olives (stoned or pitted) 1 tablespoon pickles 2 tablespoons peanut butter 1 grated cheese 1 bell pepper chopped 1 tablespoon ground black pepper 2 stems kinchay (celery) chopped 12 cup soy sauce Cooking oil (Olive oil preferred if available) MSG (optional)

Beef Caldereta Cooking Instructions

In a bowl marinate beef in soy sauce and ground black pepper for 1 hour

In a saucepan sauteacute garlic and onion Add the marinated beef tomato and kitchay Continue sauteing until all liquid has evaporated and meat starts to render fat Add water enough to cover the beef Boil until beef becomes tender

Add tomato sauce and pickles Simmer for 10 minutes Add cheese peanut butter liver spread potato green olives and carrots Simmer for 5 minutes Drop the bell pepper Simmer for 1 minute before serving Serve hot

Kilawing Bituka Ingredients

Large Intestines of pork (bituka ng baboy) Garlic minced Onion sliced Ginger crushed Long green chili peppers (siling haba) Scallions chopped Banana leaf

Kilawing Bituka Cooking Instructions

Wash and mash the intestine with salt and banana leaf to get rid of the odor Wash and clean very well then boil intestine with ginger until tender Cut into desired sizes

Saute garlic and onion Add and brown the intestine Lower heat then blend with soy sauce vinegar and pepper according to taste Garnish with scallions and long green chili pepper Serve as pulutan-something to pick up when drinking a liquor

Bistek Ingredients

34 kilo tender pork or beef steaks sliced 1 tablespoon kalamansi or lemon juice 5 tablespoons soy sauce 12 teaspoon ground black pepper 1 big onion sliced in rings Salt and pepper to taste Cooking oil (Olive oil preferred)

Bistek Cooking Ingredients

Marinate porkbeef steak with kalamansi (or lemon) juice soy sauce salt and pepper for 30 minutes or more Set aside

Fry onion rings until translucent Set aside

In a skillet fry marinated porkbeef steak over high heat turning upside down several times until tender Add onion rings and just enough marinade to create oily sauce Cover and simmer until done Serve hot

Pork Binagoongan Ingredients

1 kilo pork liempo cut in serving pieces 12 cup shrimp bagoong 1 tablespoon garlic minced 1 small onion chopped 1 medium tomato sliced in 8 pcs 1 teaspoon Philippine birds eye pepper (siling labuyo) 5 tablespoon vinegar 12 tablespoon sugar 1 eggplant cut in slices

Pork Binagoongan Cooking Preparation

Boil pork until tender and cut into cubes Set aside

Sauteacute garlic onion and tomato Add pork and shrimp bagoong Stir fry for few minutes until pork starts to render fat and edges turn to brown Add vinegar and siling labuyo Simmer for 5 minutes Season with sugar and drop the eggplant Continue cooking in low fire until the eggplant is done Serve hot

Bopis Ingredients

12 kilo pork lungs 12 kilo pork heart 1 medium carrots cut into small cubes 1 medium kinchay or celery 5 Philippine birdrsquos eye (siling labuyo) 5 tablespoons soy sauce 5 tablespoons vinegar 1 tablespoon annatto (atsuete) seeds substitute 14 cup catsup Salt and pepper to taste MSG (optional)

Bopis Cooking Preparation

Boil the heart and lungs for 10 minutes Remove and chop into small sizes Set aside and discard the water

Boil again for another 10 minutes in new water Strain and set aside

Mash the annatto seeds in 14 cup water Save the annatto water and discards the seeds

Sauteacute garlic and onion Add lungs heart kinchay and soy sauce Saute for another 10 minutes Add vinegar and siling labuyo Simmer for 5 minutes Season with salt and pepper Add carrots and annato water Simmer and continue cooking until done Serve hot

Kalderetang Kambing Ingredients

1 12 kilos goat meat cut into chunks 1 potato quartered 1 carrot cut in 1 inch chunks or slices 1 clove garlic pounded 1 onion chopped 1 can liver spread or ground liver 1 tomato quartered 1 can tomato sauce 15 green olives (stoned or pitted) 1 tablespoon pickles 2 tablespoons peanut butter 1 grated cheese 1 bell pepper sliced 1 tablespoon ground black pepper 2 stems kinchay (celery) chopped 2 laurel leaves 12 cup soy sauce Cooking oil MSG (optional)

Kalderetang Kambing Cooking Instructions

Fry the potato and carrot for 3 minutes Set aside

In a bowl marinate goat meat in vinegar soy sauce and ground black pepper for 1 hour Set aside

Sauteacute garlic and onion in a saucepan Add the marinated goatrsquos meat tomato and kitchay Continue sauteing until all liquid has evaporated and meat starts to render fat Add water enough to cover the goatrsquos meat Boil until tender

Add tomato sauce and pickles Simmer for 10 minutes Add the cheese peanut butter liver spread potato olives and carrots Simmer for 5 minutes Drop the bell pepper Simmer 1 minute before serving Serve hot

Lechon Kawali Ingredients

I kilo pork belly (liempo) 2 tablespoon salt 12 tablespoon peppercorns 4 cloves garlic pounded 1 bottle 7-up (optional) Cooking oil

Sauce Ingredients

Vinegar Soy sauce Onion chopped Garlic mined Mang Tomas lechon sauce (optional)

Lechon Kawali Cooking Instructions

Boil water with salt garlic peppercorn and 7-up Add pork and continue boiling until tender Strain pork and keep dry Deep fry in hot cooking oil until golden brown and crispy Chop the lechon kawali and serve with lechon sauce or vinegar with soy sauce onion and garlic

Pata Tim Ingredients

1 kilo porkrsquos leg (pata) cut in chunks 14 cup soy sauce 2 tablespoons brown sugar 1 onion chopped 1 clove garlic minced 1 tomato chopped 2 tablespoon banana blossoms 1 tablespoon star anise 1 can tomato sauce Cooking oil Broth

Pata Tim Cooking Instructions

In a saucepan brown pork pata in oil then add the garlic onion and tomatoes Stir fry for 3 minutes then add the broth to cover soy sauce and sugar Cover and simmer until the pork is tender When little sauce is left add the tomato sauce Simmer for few minutes until sauce thickens Season with salt pepper and oyster sauce to taste Drop the banana blossoms and star anise Cook until done are done and serve

Pork Adobo Ingredients

1 kilo pork cut in cubes 1 clove garlic pounded 1 medium onion chopped 1 tablespoon sugar 4 laurel leaves 6 tablespoons soy sauce 6 tablespoons vinegar 1 tablespoon ground black pepper 1 cup rice water 1 potato quartered Hard boiled eggs MSG (optional) Cooking oil

Pork Adobo Cooking Instructions

Fry potato in 3 minutes Set aside

Brown the pork then add rice water vinegar soy sauce and the rest of the ingredients except the potato and hard boiled eggs When pork is light tender add the potato Cook until done or when little sauce is left then garnish with hard boiled eggs

Adobong Kangkong Ingredients

1 bundle of kangkong (river spinanch) cut stems 1rdquo length 14 cup vinegar 14 cup soy sauce 1 clove garlic minced

Adobong Kangkong Cooking Instructions

Saute garlic When golden brown add all other ingredients Cover and simmer until done Donrsquot overcook the kangkong Serve hot

Filipino Spaghetti Ingredients

1 kilo spaghetti noodles 34 kilo ground beef 1 carrot minced 1 small can evaporated milk 1 can liver spread 14 kilo hotdog slices 1 tablespoon garlic minced 1 onion minced 2 bottles of banana catsup 1 can tomato sauce 1 cup grated cheese 1 tablespoon sugar Salt and pepper Cooking oil

Filipino Spaghetti Cooking Instructions

Boil spaghetti noodles with salt and cooking oil for 10 minutes Drain and set aside in a platter

Sauteacute garlic and onion Add ground beef and cook until meat turns light brown Season with salt and pepper Add banana catsup and tomato sauce Simmer for 10 minutes Add hotdog carrots sugar liver spread and milk Simmer for 5 minutes This is your sauce mixture

Pour the mixture on top of the spaghetti noddles Garnish with grated cheese

Arroz Caldo Ingredients

1 kilo chicken cut in small pieces 1 cup uncooked malagkit or plain rice or combination 1 small onion chopped 1 tablespoon garlic chopped 1 root ginger sliced 6 cups water or broth Fish sauce Cooking oil Salt to taste (optional) Chicken bouillon cubes (optional) 1 tablespoon minced fried garlic (for garnishing) 1 tablespoon scallions (for garnishing)

Arroz Caldo Cooking Instructions

In a casserole sauteacute garlic onion and ginger in oil Add chicken and stir fry with fish sauce until light browned Drain any remaining oil and then add rice Add enough water and bring to boil Continue cooking stirring occasionally until chicken is tender and rice is done (add hot water if necessary) Season with fish sauce according to taste Serve hot in a bowl Garnish on top with fried minced garlic and scallions

Cooking Tip

Always dry chicken well with paper towels before placing into hot frying pan so it wont stick

You have the option of using salt or chicken bouillon cubes as seasoning instead of fish sauce

Leche Flan (egg yolk) Ingredients

10 egg yolks (pula ng itlog) well beaten 1 big can evaporated milk 1 big can condense milk 3 tablespoons brown sugar 1 tablespoon vanilla 3 moulds (lyanera) container Aluminum foil 34 cup water

Leche Flan (egg yolks) Cooking Instructions

Mix water and sugar in the moulds Parboil in very low fire until it turns brown and sticky Do not overcook the sugar

In a bowl mix the following ingredients egg yolks evaporated milk condensed milk and vanilla Pour the mixture in the moulds and cover with aluminum foil Steam for about 15 - 20 minutes Remove from the steamer Cool it down before serving

Cooking Tip

You can also bake it for 45 minutes 370F placing the lyanera in the middle of a bigger tray half filled with water -

Okoy - Deep Fried Shredded Papayas w Shrimp

Ingredients

1 medium sized Papaya shredded

14 kilo of prawns

1 onion sliced

12 cup of flour

1 egg

1 cup of water

12 tsp of salt

Cooking oil for deep frying

Cooking Procedure

Mix flour egg salt and water in a bowl then add the shredded papaya and mix it well

Get your deep frying pan and pour the cooking oil Let it heat up well Get a small saucer and place about two to three spoonful of your papaya and flour mixture Flatten the mixture with the back of a spoon to have a nice round shape of about an inch thickness Decorate the top with a prawn from the saucer slide the mixture gently on your hot oil and cook both sides until golden brown Be careful dont splatter it Now to prepare a vinegar dip - Get a cup of Vinegar (any kind but preferably sukang puti or according to your likeness) chopped some chilis ground garlic salt and pepper

Sisig BangusMilkfish

Ampalaya Leaves with Sardines

Palitaw

Ingredients and cooking procedure after the jump

Ingredients

1 kilo of Galapong malagkit (Glutinous rice dough)

1 coconut meat grated

12 kilo fo white sugar

Water for cooking

Sesame seeds toasted

Cooking procedure

Divide the galapong into several portions depending on the size of serving you desire

Roll each ortion into a ball and flatten to make a tounge like shape

Boil some water While the water is boiling dro each of the galaong portions It is cooked when the galapong surfaces

Remove each cooked portion Allow to cool

Dredge in grated coconut and srinkle with sugar mixed with toasted sesame seeds before serving

Page 12: Pinoy Recipe

Pianono Dessert Pianono Dessert recipe (Filipino jelly roll)a nice filipino dessert recipe to try

Ingredients

14 cup butter

13 cup ground unsalted almonds

1 cup coconut flakes

12-ounce can condensed milk

1 cup sifted flour

13 cup cocoa

14 teaspoon salt

1 teaspoon baking soda

1 cup sugar 3 eggs separated

13 cup cold water

1 teaspoon vanilla confectionerrsquos sugar

Instructions 1 Line a 10-by-15-inch jelly-roll pan with foil Preheat oven to 375F 2 Melt butter and pour into foiled pan Mix nuts and coconut flakes and sprinkle evenly in pan Drizzle with condensed milk 3 Sift together flour cocoa salt baking soda and sugar 4 Beat egg yolks in bowl until fluffy 5 Blend sifted dry ingredients water and vanilla and beat for another minute 6 Beat egg whites separately until stiff and fold into mixture 7 Pour into pan and bake for 20 minutes or until cake is done Sprinkle with confectionerrsquos sugar Transfer to a cookie sheet roll in jelly-roll fashion and wrap with a towel to set until cool 8 Transfer to a serving platter and sprinkle with more confectionerrsquos sugar 9 The Filipino dessert recipe is ready to serveenjoy

Cascaron - bitsu-bitsu Yield 1 Recipe

Ingredients

1 pk Mochi flour 1 Coconut grated place -coconut in a large bowl 1 12 c Hot water pour into bowl -of coconut 13 Box of dark brown sugar 14 c Cold water

Directions

Squeeze grated coconut in water than strain coconut water in clean dish towel over another bowl Squeeze until all liquid has been extracted (Instead of fresh coconut you may use 12 can of grated coconut and 1 12 cups of water) Place canned coconut in flour and add water until dough is soft but not too sticky Do the same with fresh coconut Shape dough in balls of 1 inch diameter and fry in deep fat until golden brown Drain dough balls on paper towel Then put them in a large mixing bowl When all have been fried boil water and brown sugar in a small sauce pan until it reaches the soft boil stage This is done by placing a drop of syrup in a bowl of cold water If it retains it shape and is soft it is ready Pour over dough balls Mix well so that all are coated with syrup Remove from bowl and place them in a platter to cool Excellent with coffee or TEA

Bibingkang Galapong

Ingredients

4 eggs well beaten 2 cups coconut milk 1 cup sugar 14 cup melted margarine 2 cups rice flour 2 tablespoons baking powder 12 teaspoon salt 14 cup coco cream 14 cup sugar for topping

Directions

Add sugar to beaten eggs Combine salt and flour add to egg mixture Add melted margarine coconut milk and baking powder Pour into banana leaf-lined mold Bake in 375 degrees Fahrenheit oven When half-done take it out from the oven and brush top with coconut cream and sugar and bake until golden crust is formed Yield 3 large bibingkas

Buko Pie

Ingredients

CRUST

2 cup all purpose flour

1 teaspoon salt

12 cup corn oil

1 tablespoon water FILLING

3 1 3 cup buko young coconut

12 cup white sugar

12 cup evaporated milk

14 cup cornstarch

14 cup cheese grated

Directions

To prepare the crust combine flour and salt Blend in oil thoroughly using a fork Sprinkle with water Continue cutting with a fork until flour mixture forms tiny lumps Form flour mixture into a ball Divide dough into 2 equal portions Roll out to make 2 crusts Cover bottom of pie pan with one crust Cut excess Prick pastry all over with fork Bake in preheated oven at 450degF for 12-15 minutes or until golden brown FILLING Combine all ingredients except cheese and cook over low heat Continue stirring until thick Pour mixture into pastry-lined pie pan Top filling with the second crust Seal ends all around with a fork Bake at 400 degF until crust turns golden brown Sprinkle grated cheese on top Bake for additional 5 minutes Serves 8

Sapin Sapin

Sapin-Sapin Recipe made from rice flour or rice that has been soaked overnight then crushed into a paste sometimes yams or yam flour coconut milk and sugar Each layer is tinted (the bottom one a deep ube-like purple the middle a golden yolk yellowthe top one white) and steamed before the next layer is added This famous Sapin-Sapin originated from the northern part of the Philippines the province of Abra A treat as sumptuous as sapin-sapin is no longer surprising when ways of cooking it is already spread down to other provinces and thus now being enjoyed by many Fast foods cake and pastry shops are making and selling their versions of sapin-sapin Estimated cooking time 1 hour and 30 minutes

Sapin Sapin Ingredients

1 12 cups malagkit dough (galapong)

12 cup rice galapong

2 12 cups white sugar

3 cups cooked ubi (mashed)

grated coconut

4 cups thick coconut cream (from 2-3 coconuts)

2 cans (big) condensed milk

food coloring violet amp egg-yellow

Sapin Sapin Cooking Instructions

Blend all ingredients except mashed ubi and food coloring Divide Into 3 Parts To one part ndash add mashed ubi To heighten the color of the ubi add a dash of violet food coloring Mix well To 2nd part ndash add egg-yellow coloring Mix well To 3rd part ndash just plain white nothing to add

Grease a round baking pan Line with banana leaves and grease the leaves Then pour in ubi mixture Spread evenly Steam for 30 minutes or more until firm Note cover the baking pan with cheese cloth before steaming Pour 2nd layer on top of the cooked ubi Cover again and steam for 30 minutes Lastly pour in 3rd layer or the plain mixture Again steam for 30 minutes or until firm Meanwhile fry the grated coconut until brown and put on top of the sapin-sapin Cool before slicing Tags delicacy rice sweets

Suman sa Ibus

Our Filipino rice-farming forefathers believed that there is nothing better to fill the stomach than rice grown and tended by onersquos own perseverance Whether it is simple boiled rice rice gruel or rice cake it is prepared carefully in appreciation of the farmers hard work In the province it is still a sight to see women gathered around a tub of soaked rice telling stories as they wrapped suman And if the variety of ways a suman is wrapped is any indication it is of the artistry skill and ingenuity of these women

Suman sa Ibus Ingredients

3 cups malagkit rice 2 teaspoons salt 2 cups thick coconut milk

Suman sa Ibus Cooking Instructions Soak malagkit in water for an hour or ntil grains are swollen Drain Add salt nd coconut milk Mix well Prepare ibus then fill with rice mixture Seal tubes and tie with strips of the ibus Arrange the suman in a big saucepan and cover with water Cover the pot and boil for 2 hours or until cooked Serve with sugar or ripe mango

How to wrap a Suman Ibu

Fold the end of the buri leaf by 1 inches

Fold the bottom edge into a triangle

Start rolling up the buri leaf in an overlapping manner

Roll up the buri to make a tube

Attach a small piece of wooden pick to secure the tube

Fill the tube with malagkit

Seal the ibus tube

Tie with strips of buri

Adobong Baboy Ingredients

1 kilo pork cut in cubes 1 clove garlic pounded 1 medium onion chopped 1 tablespoon sugar 4 laurel leaves 6 tablespoons soy sauce 6 tablespoons vinegar 1 tablespoon ground or whole black pepper 1 cup rice water MSG (optional) Sugar (optional) Cooking oil

Adobong Baboy Cooking Instructions

Marinate pork in soy sauce garlic and pepper for 1 hour

Sauteacute onion then drop the marinated pork and laurel leaves Continue sauteing until liquid has evaporated and meat starts to render fat Pour the marinade including the bits of garlic and a cup of rice water Add the potato and continue boiling in medium fire until pork becomes tender Pour vinegar and simmer until little sauce is left Season with sugar if desired according to taste Serve hot

Filipino Callos (Beef tripe) Ingredients

1 kilo beefs tripe (tuwalya ng baka) sliced in serving pieces 1 tablespoon garlic minced 1 small onion chopped 1 can pork and beans 5 tablespoons soy sauce 14 tablespoon ground black pepper 14 tablespoon sugar 1 root ginger crushed 1 tablespoon salt MSG (optional)

Filipino Callos (Beef tripe) Cooking Instuctions

In a stock pot with enough water add the beef stripe ginger and salt Bring to a boil for 20 minutes to remove the obscenity

Remove from fire replace water and boil again until beefs tripe becomes tender Slice the beefs tripe lengthwise and set aside

Sauteacute garlic and onion Add the beefs tripe soy sauce pepper Stir fry for 10 minutes Add the pork and beans and sugar Continue cooking for another 5 minutes or until done Serve hot

Warek Warek Ingredients

Pigrsquos meat and entrails (tongue liver intestine) White onion thinly sliced Salt and pepper Calamansi or lemon juice Pigs brain Mayonnaise (optional)

Warek Warek Instructions

Parboil intestines with sliced lemon or calamansi to remove the odor Parboil tongue until half cooked Wash and clean well the liver

Grill intestine tongue and liver until brown Slice into 1rdquo long and 14rdquo thick (or your desired sizes) then place in a large bowl Mix the slices of onion and boiled brain Balance seasoning with calamansi juice salt and pepper according to taste

Cooking Tip

If porks brain is not enough or not available you may use mayonnaise as a substitute

You can also wrap the brain in an aluminum foil and grill Blend in the dinakdakan and viola Ready to eat

Pork Sisig Ingredients

1 kilo pork head (face ear cheek tongue) 14 cup liver broiled and cut in cubes 1 tablespoon garlic minced 1 small onion chopped 2 bay leaves 12 cup vinegar 1 tablespoon red bell pepper chopped 12 teaspoon ground black pepper 1 cup pork or beef stock 2 kalamansi sliced 3 siling labuyo chopped Salt or fish sauce to taste

Pork Sisig Cooking Instructions

Grill porkrsquos head to remove any remaining hair Boil until tender debone and then cut in small cubes

Sauteacute garlic onion red bell pepper Add liver and pork Season with salt vinegar and pepper Add stock and bay leaves Bring to a boil then simmer until little sauce is left Adjust seasoning according to taste

Garnish with kalamansi and siling labuyo on a sizzling plate Squeeze the kalamansi and stir the chopped siling labuyo over the plate if desired

Pork Sinigang Ingredients

10 tamarind seeds or 1 package sinigang mix 1 kilo pork cut in 1 12 inches chunks (liempo kasim or ribs) 1 onion sliced 4 tomatoes sliced 1 radish (labanos) sliced 5 string beans(sitaw) cut in 2rdquo length 12 cup kangkong leaves (river spinach) 4 pieces gabi (taro) peeled and cut in halve 2 whole siling haba (long green pepper) Soy sauce Kalamansi

Pork Sinigang Cooking Instructions

Boil the tamarind seeds mash and drain the juice Set aside

In a saucepan or stock pot boil pork until tender Add onion tomato and tamarind juice Add gabi until tender and thickens the soup Simmer then add radish and string beans When tender add kangkongleaves Season with fish sauce according to taste Serve hot with soy sauce and sliced kalamansi

Sinanglaw Sinanglao Ingredients

1 12 kilo of beef innards of your preference

large intestine

heart

lungs

tenderloin

2 clove garlic pounded 3 onions sliced 1 package sinigang mix (or kamyas or tamarind seeds) 1 root ginger crushed Banana leaves (optional) Salt and pepper to taste

Sinanglaw Sinanglao Cooking Instructions

Wash and mash the raw innards with salt and banana leaves When cleaned parboil in a large kettle with ginger to remove the odor and obstinacy Strain and cut 1 ndash 2 inches lengths or your desired sizes

In a stock pot drop the onions Put the innards on top of the onions then on top of the innards the garlic Cover and simmer gently until most of the onions extract its juice Season with salt then cook for 15 minutes or until seasoning is absord Add enough water to cover about 3 inches above the meat Bring to a boil and add sinigang mix according to preferred sour taste Continue boiling in medium low fire until meat becomes tender Add chili peppers and season with fish sauce to taste Add little bile if desired and serve

Menudo Ingredients

1 kilo pork cut into desired pieces 14 kilo hotdog cut into desired pieces 14 kilo liver cut into desired pieces 1 potato diced (fry in 3 minutes) 1 carrot diced (fry in 3 minutes) 1 onion minced 1 tablespoon garlic minced 12 cup soy sauce 12 cup raisins 1 can tomato sauce 2 stems kinchay (celery) chopped 1 teaspoon ground black pepper Cooking Oil Sugar

Menudo Cooking Instructions

Marinate pork in soy sauce and ground black pepper for 1 hour or more Boil liver for 5 minutes Drain and set aside

Sauteacute garlic and onion Add marinated pork and kitchay Continue sauteing until all liquid has evaporated and meat starts to render fat

Add tomato sauce and simmer for 15 minutes Add liver hotdog potato and carrot Continue cooking in medium fire for 5 minutes or until done

Season with little sugar (if desired) according to taste Serve hot

Pork Embotido Ingredients

1 kilo ground pork 1 carrot minced 1 can reno liver spread 12 cup pickles minced 12 cup raisins 2 beaten eggs 1 tablespoon salt 2 small onions minced 12 cup tomato sauce 12 cup grated cheese 1 hotdog minced 2 broiled eggs sliced Kinchay o celery minced 2 slices bread minced 14 tablespoon ground black pepper MSG (optional)

Embotido Cooking Instructions

In a bowl combine all ingredients (except the hard boiled eggs) and mix well until blended

Place a mound (1 cup per roll) of meat mixture on a sheet of oily greased aluminum foil (place the slices of egg at the center of each mixture) and form an 8 long by 2 diameter roll

Steam for 30-40 minutes Remove from steamer and let cool

You may either fry or eat it as is Serve with catsup

Kare Kare Ingredients

1 kilo oxtail cut in chunks 12 kilo beef tripe slice in 2rdquox3rdquo lengths 2 cloves garlic crushed 1 big onion sliced 12 cup peanuts grounded 12 cup toasted rice grounded 14 cup annatto seeds 1 heart of banana (puso ng saging) cut in lengths 10 string beans cut into 2rdquo lengths 1 eggplant sliced Salt and pepper to taste Bagoong alamang Cooking oil

Kare Kare Cooking Instructions

Place annatto seeds in 12 cup water for 30 minutes Mash seeds and set aside the annatto water Discard the seeds

Boil beefrsquos oxtail and tripe in separate saucepan until tender Drain both oxtail and tripe Save the broth of the oxtail only

Sauteacute garlic and onion in a large saucepan Add annatto water oxtail and tripe Simmer and then add the grounded peanut and toasted ground rice Stir and continue to simmer for few minutes Add broth just enough to make a thick sauce Parboil then add vegetables (do not overcook) Season with salt and pepper according to taste Serve hot with bagoong alamang

Papaitan Ingredients

12 kilo following beef innards cut in 1 cube

tripe liver kidney heart pancreas intestines

1 cup beef tenderloin cut in 12 cubes 14 cup bile 1 onion minced 1 clove garlic minced 1 head ginger minced 14 cup onion leaves 5 Philippine birds eye peppers (siling labuyo) Salt and pepper Fish sauce

Ingredients for cleaning and boiling the innards

1 lemon sliced(optional) 8 kalamansi sliced (optional) Banana leaves (optional) 1 ginger root crushed

Papaitan Cooking Instructions

Wash and mash the raw innards with salt and banana leaves to get rid of the odor When cleaned boil in a large kettle with ginger and lemon or kalamasi until tender Cut into 12 inch cubeslengths Set aside

Suate ginger garlic and onion When onion appears translucent drop the beef innards Spice with salt and pepper and continue sauteacuteing until enough broth comes out from the innards Pour enough water to cover the mixture Bring to a boil for a while and then drop the beef tenderloin Simmer until tenderloin is cooked then drop the siling labuyo

Add bile little by little (be careful not to over bitter taste) and adjust seasoning with fish sauce according to taste Serve hot in a bowl and garnish with chopped onion leaves

Cooking Tip

To make it healthy and if you have the time cook the papaitan long before you intend to serve Let it cool then refrigerate All the fat will solidify and you can easily scrape it from the surface The taste will not change it will even improve as the meat and all the condiments will have blended so well in the broth already

Calamansi juice will further enhance the taste And if you want a stronger pepper aroma but not the spice put some chopped siling haba

Pata Tim Ingredients

1 kilo porkrsquos leg (pata) 14 cup soy sauce 34 cup pineapple juice 34 cup oyster sauce 2 cloves garlic rushed 1 tablespoon rice wine 1 tablespoon pepper corns 1 red onion chopped 3 bay leaves Lettuce (fried in 2 minutes)

Pata Tim Cooking Instructions

In a stock pot with enough water simmer the pork pata with all the ingredients until fork tender Add hot water if necessary to replace the evaporated liquid Drain and cut the meat from one side and separate the bones Save 1 cup of broth

Place lettuce in a platter Put the pata over the lettuce Set aside

Pata Tim Sauce Ingredients

1 cup broth of pata 5 tablespoons cornstarch Salt to taste

Pata Tim Sauce Cooking Instructions

In a skillet combine broth cornstarch and salt to taste Bring to boil until sauce becomes thick

Pour the sauce on top of the pata Serve hot

Cooking Tip

Boiling the porks leg slowly and gently over low heat brings out the flavor of the meat and keeps the meat very tender

Nilagang Baka Ingredients

1 kilo beef cut in chunks 1 small head cabbage (repolyo) quartered 14 kilo Chinese cabbage (pechay) 2 potatoes quartered 1 onion sliced 1 tablespoon peppercorns Fish sauce 2 beef boullion 1 lemon or 5 kalamansis Soy sauce

Nilagang Baka Cooking Instructions

Fry the potatoes in 3 minutes Set aside

In a stock pot simmer the beef with onion and peppercorn for at least one hour Remove the scum that rises above the soup More water maybe added if the beef if tough When beef is very tender add potatoes and carrots Let stand for 5 minutes Add repolyo cabbage and Chinese cabbage Season with fish sauce according to taste

Remove from fire and serve hot with a mixture consisting of soy sauce and lemon or kalamansi juice

Cooking Tip

Boiling the beef chunks slowly and gently over low heat brings out the flavor of the meat and keeps the meat very tender

But but butif you dont have much time and you want to expedite the cooking process use pressure cooker to soften the meat of the beef shank When tender add the necessary ingredients

Sweet and Sour Meatballs Ingredients

Meatballs Ingredients

1 kilo ground pork or beef 1 onion minced 1 clove garlic minced 3 well beaten eggs 12 cup flour Ground pepper Soy sauce Salt

Sauce Mixture Ingredients

1 can pineapple (set aside juice) sliced 1 carrot sliced 1 bell pepper sliced lengthwise 4 tablespoons garlic minced 1 onion chopped 12 tablespoon salt 1 tablespoon sugar 3 tablespoons soy sauce 12 cup water 2 tablespoons flour Ground black pepper Cooking oil

Sweet and Sour Meatballs Cooking Instructions

In a bowl mix all the meat balls ingredients together Season with salt soy sauce and pepper according to taste Form a ball 1rdquo diameter out of the mixture Deep fry the raw meat balls until golden brown Strain drain in a plate with paper towel and set aside in a platter

In a skillet sauteacute garlic and onion Add the pineapple and carrot Simmer for 10 minutes Add the pineapple juice sugar soy sauce water flour salt and water Simmer until a saucy consistency is achieved Add bell pepper Simmer for 1 minute

Pour the hot sauce (mixture) on top of the meat balls Serve hot with rice

Lechon Liempo Ingredients

Pork meat (liempo) 12 -16 inches long Garlic pounded Salt and pepper to taste Rosemary leaves Sliced tomatoes for garnishing

Lechon Liempo Cooking Instructions

Wash and dry meat with paper towel Rub inner layer of meat with a mixture of salt pepper garlic and rosemary leaves Roll meat and then tie both ends forming a circular tube form Place in a roasting pan

Preheat oven to 400F Bake in oven for about 15 minutes and then decrease heat to 350F Bake for about one and a half hours to 2 hours or until meat turns golden brown and crispy Remove pan from oven then put meat on a rack Slice in rings and place in a platter Garnish with sliced tomatoes then serve

Lechon Kawali Ingredients

I kilo pork belly (liempo) 2 tablespoon salt 12 tablespoon peppercorns 4 cloves garlic pounded 1 bottle 7-up (optional) Cooking oil

Sauce Ingredients

Vinegar Soy sauce Onion chopped Garlic mined Mang Tomas lechon sauce (optional)

Lechon Kawali Cooking Instructions

Boil water with salt garlic peppercorn and 7-up Add pork and continue boiling until tender Strain pork and keep dry Deep fry in hot cooking oil until golden brown and crispy Chop the lechon kawali and serve with lechon sauce or vinegar with soy sauce onion and garlic

Kilawing Kambing Ingredients

1 kilo goatrsquos meat with skin preferred cuts are from the thigh loin neck and shoulder 2 big onions sliced 1 root ginger cut in strips (optional) 3 siling labuyo chopped Vinegar Salt and pepper Soy sauce

Kilawing Kambing Cooking Instructions

Marinate goat meat in soy sauce grill then make small slices

Balance seasoning with vinegar salt and pepper according to taste Garnish with onion and silling labuyo Refrigerate then serve

Insarabasab Ingredients

1 kilo pork (shoulder preferred) 1 onion thinly sliced 1 ginger root chopped 1 tablespoon Philippine birds eye pepper (siling labuyo) 12 tablespoon ground pepper 2 tablespoons vinegar 1 lemon or 5 kalamansi Soy sauce Salt to taste

Insarabasab Cooking Instructions

Slice the pork 1rdquo thick for roasting Spice with salt

Roast pork over an open fire until all pink color of meat disappears When roasted slice pork again into 14 x 1 (thickness x length) long strips and then mixed with onions ginger vinegar pepper and siling labuyo Season with soy sauce and lemon or kalamansi juice according to taste Serve as food in a meal or as pulutan (something to pick up during drinking session)

Igado Ingredients

1 kilo combination of the following

Porkrsquos liver cut in slices

porkrsquos kidney cut in slices

porkrsquos heart cut in slices

1 tablespoon garlic minced 1 medium onion chopped 1 segment ginger cut in stripes 1 small can green peas (gisantes) 2 small carrots cut in slices 1 bell pepper cut in slices 1 cup vinegar Soy sauce Salt and pepper Cooking oil

Igado Cooking Instructions

In a bowl marinate liver in vinegar Set aside

Saute garlic ginger and onion in oil Add porkrsquos heart and kidney and spice with salt and pepper Saute for 15 minutes or until broth comes out from the innards (add 14 cup water if necessary to soften) Add the liver and continue sauteing for another 5 minutes Add soy sauce to season and continue cooking until sauce thickens Add the carrots fist and when tender drop the bell pepper and peas Cook until vegetables are done

Cooking Tip

You can use porks meat (pork belly preferred) tenderloin spleen or combination if porks heart and kidney are not available

Per photo and if you want it dried just transfer the Igado mixture in another pan and saute until dry But its the one with sauce that is traditional and authentic

Pork Humba Ingredients

12 kilo pork belly cut in cubes 2 cloves garlic crushed 1 small onion chopped 13 cup vinegar 14 cup soy sauce 14 cup brown sugar 3 bay leaves 1 cup rice water 14 tablespoon ground black pepper Cooking oil

Pork Humba Cooking Instructions

Marinate pork in soy sauce and pepper for 1 hour

Saute garlic and onion Add pork from the marinade and bay leaves Stir fry for few minutes until pork starts to render its oily fat Add rice water then bring to a boil until most of the liquid has evaporated Add vinegar but do not stir in order not to over sour the flavor Parboil for few minutes then add the brown sugar stirring once in a while Simmer until a saucy consistency is achieved Adjust seasoning with soy sauce according to taste Serve hot

Dinuguan (Pork Blood Stew) Ingredients

1 kilo pork meat ear intestine or combinations 3-4 cups porkrsquos or beefrsquos blood 1 small head of garlic minced 1 small onion minced 1 tomato chopped 3 long peppers (siling haba) 5 tablespoon vinegar Salt or fish sauce (patis) to taste MSG (optional)

Dinuguan (Pork Blood Stew) Cooking Instructions

Boil pork until tender and cut into desired sizes Save the broth

Sauteacute garlic and onion Add the pork and spice with salt Continue sauteing until liquid has evaporated and meat starts to render fat and edges turn to brown

Add vinegar broth and siling labuyo Simmer for 10 minutes Adjust seasoning with fish sauce according to taste Pour porkrsquos blood stirring regularly for 5 minutes Remove from fire and serve hot

Crispy Pata Ingrediets

1 kilo porkrsquos knuckle (pata) 1 onion chopped 2 bay leaves 14 cup peppercorns 2 tablespoons salt Cooking oil

Sauce Ingredients

1 tablespoon onion chopped 1 tablespoon garlic pounded 12 cup vinegar Soy sauce to taste

Crispy Pata Cooking Ingredients

Boil porkrsquos knuckle in a stock pot with enough water to cover (more water maybe added if the meat is tough) Add salt bay leaves peppercorn and onion Continue boiling until tender then drain and hang to dry Place in the refrigerator overnight Deep fry in hot cooking oil until golden brown Serve with a mixture composed of soy sauce vinegar garlic and onion

Bagnet (Chicharon Baboy) Ingredients

1 kilo pork belly cut into desired pieces 1 liter cooking oil 12 liter water Salt to taste Water

Bagnet (Chicharon Baboy) Cooking Instructions

In a stock pot bring water to a boil with added salt Drop pork and continue boiling for 20 minutes Drain and set aside

Submerged pork in hot cooking oil for few seconds strain and sprinkle with cold water Do this process 3 times until skin pops

Submerge pork until golden brown and serve hot in a platter

Cooking Tip

To avoid mess as well as burns cook in a low cooking area

Beef Caldereta Ingredients

1 12 kilo beef cut in chunks 1 potato quartered (fry in 3 minutes) 1 carrot cut in 1 inch chunks (fry in 3 minutes) 1 clove garlic pounded 1 onion chopped 1 can liver spread or ground liver 1 tomato quartered 1 can tomato sauce 15 green olives (stoned or pitted) 1 tablespoon pickles 2 tablespoons peanut butter 1 grated cheese 1 bell pepper chopped 1 tablespoon ground black pepper 2 stems kinchay (celery) chopped 12 cup soy sauce Cooking oil (Olive oil preferred if available) MSG (optional)

Beef Caldereta Cooking Instructions

In a bowl marinate beef in soy sauce and ground black pepper for 1 hour

In a saucepan sauteacute garlic and onion Add the marinated beef tomato and kitchay Continue sauteing until all liquid has evaporated and meat starts to render fat Add water enough to cover the beef Boil until beef becomes tender

Add tomato sauce and pickles Simmer for 10 minutes Add cheese peanut butter liver spread potato green olives and carrots Simmer for 5 minutes Drop the bell pepper Simmer for 1 minute before serving Serve hot

Kilawing Bituka Ingredients

Large Intestines of pork (bituka ng baboy) Garlic minced Onion sliced Ginger crushed Long green chili peppers (siling haba) Scallions chopped Banana leaf

Kilawing Bituka Cooking Instructions

Wash and mash the intestine with salt and banana leaf to get rid of the odor Wash and clean very well then boil intestine with ginger until tender Cut into desired sizes

Saute garlic and onion Add and brown the intestine Lower heat then blend with soy sauce vinegar and pepper according to taste Garnish with scallions and long green chili pepper Serve as pulutan-something to pick up when drinking a liquor

Bistek Ingredients

34 kilo tender pork or beef steaks sliced 1 tablespoon kalamansi or lemon juice 5 tablespoons soy sauce 12 teaspoon ground black pepper 1 big onion sliced in rings Salt and pepper to taste Cooking oil (Olive oil preferred)

Bistek Cooking Ingredients

Marinate porkbeef steak with kalamansi (or lemon) juice soy sauce salt and pepper for 30 minutes or more Set aside

Fry onion rings until translucent Set aside

In a skillet fry marinated porkbeef steak over high heat turning upside down several times until tender Add onion rings and just enough marinade to create oily sauce Cover and simmer until done Serve hot

Pork Binagoongan Ingredients

1 kilo pork liempo cut in serving pieces 12 cup shrimp bagoong 1 tablespoon garlic minced 1 small onion chopped 1 medium tomato sliced in 8 pcs 1 teaspoon Philippine birds eye pepper (siling labuyo) 5 tablespoon vinegar 12 tablespoon sugar 1 eggplant cut in slices

Pork Binagoongan Cooking Preparation

Boil pork until tender and cut into cubes Set aside

Sauteacute garlic onion and tomato Add pork and shrimp bagoong Stir fry for few minutes until pork starts to render fat and edges turn to brown Add vinegar and siling labuyo Simmer for 5 minutes Season with sugar and drop the eggplant Continue cooking in low fire until the eggplant is done Serve hot

Bopis Ingredients

12 kilo pork lungs 12 kilo pork heart 1 medium carrots cut into small cubes 1 medium kinchay or celery 5 Philippine birdrsquos eye (siling labuyo) 5 tablespoons soy sauce 5 tablespoons vinegar 1 tablespoon annatto (atsuete) seeds substitute 14 cup catsup Salt and pepper to taste MSG (optional)

Bopis Cooking Preparation

Boil the heart and lungs for 10 minutes Remove and chop into small sizes Set aside and discard the water

Boil again for another 10 minutes in new water Strain and set aside

Mash the annatto seeds in 14 cup water Save the annatto water and discards the seeds

Sauteacute garlic and onion Add lungs heart kinchay and soy sauce Saute for another 10 minutes Add vinegar and siling labuyo Simmer for 5 minutes Season with salt and pepper Add carrots and annato water Simmer and continue cooking until done Serve hot

Kalderetang Kambing Ingredients

1 12 kilos goat meat cut into chunks 1 potato quartered 1 carrot cut in 1 inch chunks or slices 1 clove garlic pounded 1 onion chopped 1 can liver spread or ground liver 1 tomato quartered 1 can tomato sauce 15 green olives (stoned or pitted) 1 tablespoon pickles 2 tablespoons peanut butter 1 grated cheese 1 bell pepper sliced 1 tablespoon ground black pepper 2 stems kinchay (celery) chopped 2 laurel leaves 12 cup soy sauce Cooking oil MSG (optional)

Kalderetang Kambing Cooking Instructions

Fry the potato and carrot for 3 minutes Set aside

In a bowl marinate goat meat in vinegar soy sauce and ground black pepper for 1 hour Set aside

Sauteacute garlic and onion in a saucepan Add the marinated goatrsquos meat tomato and kitchay Continue sauteing until all liquid has evaporated and meat starts to render fat Add water enough to cover the goatrsquos meat Boil until tender

Add tomato sauce and pickles Simmer for 10 minutes Add the cheese peanut butter liver spread potato olives and carrots Simmer for 5 minutes Drop the bell pepper Simmer 1 minute before serving Serve hot

Lechon Kawali Ingredients

I kilo pork belly (liempo) 2 tablespoon salt 12 tablespoon peppercorns 4 cloves garlic pounded 1 bottle 7-up (optional) Cooking oil

Sauce Ingredients

Vinegar Soy sauce Onion chopped Garlic mined Mang Tomas lechon sauce (optional)

Lechon Kawali Cooking Instructions

Boil water with salt garlic peppercorn and 7-up Add pork and continue boiling until tender Strain pork and keep dry Deep fry in hot cooking oil until golden brown and crispy Chop the lechon kawali and serve with lechon sauce or vinegar with soy sauce onion and garlic

Pata Tim Ingredients

1 kilo porkrsquos leg (pata) cut in chunks 14 cup soy sauce 2 tablespoons brown sugar 1 onion chopped 1 clove garlic minced 1 tomato chopped 2 tablespoon banana blossoms 1 tablespoon star anise 1 can tomato sauce Cooking oil Broth

Pata Tim Cooking Instructions

In a saucepan brown pork pata in oil then add the garlic onion and tomatoes Stir fry for 3 minutes then add the broth to cover soy sauce and sugar Cover and simmer until the pork is tender When little sauce is left add the tomato sauce Simmer for few minutes until sauce thickens Season with salt pepper and oyster sauce to taste Drop the banana blossoms and star anise Cook until done are done and serve

Pork Adobo Ingredients

1 kilo pork cut in cubes 1 clove garlic pounded 1 medium onion chopped 1 tablespoon sugar 4 laurel leaves 6 tablespoons soy sauce 6 tablespoons vinegar 1 tablespoon ground black pepper 1 cup rice water 1 potato quartered Hard boiled eggs MSG (optional) Cooking oil

Pork Adobo Cooking Instructions

Fry potato in 3 minutes Set aside

Brown the pork then add rice water vinegar soy sauce and the rest of the ingredients except the potato and hard boiled eggs When pork is light tender add the potato Cook until done or when little sauce is left then garnish with hard boiled eggs

Adobong Kangkong Ingredients

1 bundle of kangkong (river spinanch) cut stems 1rdquo length 14 cup vinegar 14 cup soy sauce 1 clove garlic minced

Adobong Kangkong Cooking Instructions

Saute garlic When golden brown add all other ingredients Cover and simmer until done Donrsquot overcook the kangkong Serve hot

Filipino Spaghetti Ingredients

1 kilo spaghetti noodles 34 kilo ground beef 1 carrot minced 1 small can evaporated milk 1 can liver spread 14 kilo hotdog slices 1 tablespoon garlic minced 1 onion minced 2 bottles of banana catsup 1 can tomato sauce 1 cup grated cheese 1 tablespoon sugar Salt and pepper Cooking oil

Filipino Spaghetti Cooking Instructions

Boil spaghetti noodles with salt and cooking oil for 10 minutes Drain and set aside in a platter

Sauteacute garlic and onion Add ground beef and cook until meat turns light brown Season with salt and pepper Add banana catsup and tomato sauce Simmer for 10 minutes Add hotdog carrots sugar liver spread and milk Simmer for 5 minutes This is your sauce mixture

Pour the mixture on top of the spaghetti noddles Garnish with grated cheese

Arroz Caldo Ingredients

1 kilo chicken cut in small pieces 1 cup uncooked malagkit or plain rice or combination 1 small onion chopped 1 tablespoon garlic chopped 1 root ginger sliced 6 cups water or broth Fish sauce Cooking oil Salt to taste (optional) Chicken bouillon cubes (optional) 1 tablespoon minced fried garlic (for garnishing) 1 tablespoon scallions (for garnishing)

Arroz Caldo Cooking Instructions

In a casserole sauteacute garlic onion and ginger in oil Add chicken and stir fry with fish sauce until light browned Drain any remaining oil and then add rice Add enough water and bring to boil Continue cooking stirring occasionally until chicken is tender and rice is done (add hot water if necessary) Season with fish sauce according to taste Serve hot in a bowl Garnish on top with fried minced garlic and scallions

Cooking Tip

Always dry chicken well with paper towels before placing into hot frying pan so it wont stick

You have the option of using salt or chicken bouillon cubes as seasoning instead of fish sauce

Leche Flan (egg yolk) Ingredients

10 egg yolks (pula ng itlog) well beaten 1 big can evaporated milk 1 big can condense milk 3 tablespoons brown sugar 1 tablespoon vanilla 3 moulds (lyanera) container Aluminum foil 34 cup water

Leche Flan (egg yolks) Cooking Instructions

Mix water and sugar in the moulds Parboil in very low fire until it turns brown and sticky Do not overcook the sugar

In a bowl mix the following ingredients egg yolks evaporated milk condensed milk and vanilla Pour the mixture in the moulds and cover with aluminum foil Steam for about 15 - 20 minutes Remove from the steamer Cool it down before serving

Cooking Tip

You can also bake it for 45 minutes 370F placing the lyanera in the middle of a bigger tray half filled with water -

Okoy - Deep Fried Shredded Papayas w Shrimp

Ingredients

1 medium sized Papaya shredded

14 kilo of prawns

1 onion sliced

12 cup of flour

1 egg

1 cup of water

12 tsp of salt

Cooking oil for deep frying

Cooking Procedure

Mix flour egg salt and water in a bowl then add the shredded papaya and mix it well

Get your deep frying pan and pour the cooking oil Let it heat up well Get a small saucer and place about two to three spoonful of your papaya and flour mixture Flatten the mixture with the back of a spoon to have a nice round shape of about an inch thickness Decorate the top with a prawn from the saucer slide the mixture gently on your hot oil and cook both sides until golden brown Be careful dont splatter it Now to prepare a vinegar dip - Get a cup of Vinegar (any kind but preferably sukang puti or according to your likeness) chopped some chilis ground garlic salt and pepper

Sisig BangusMilkfish

Ampalaya Leaves with Sardines

Palitaw

Ingredients and cooking procedure after the jump

Ingredients

1 kilo of Galapong malagkit (Glutinous rice dough)

1 coconut meat grated

12 kilo fo white sugar

Water for cooking

Sesame seeds toasted

Cooking procedure

Divide the galapong into several portions depending on the size of serving you desire

Roll each ortion into a ball and flatten to make a tounge like shape

Boil some water While the water is boiling dro each of the galaong portions It is cooked when the galapong surfaces

Remove each cooked portion Allow to cool

Dredge in grated coconut and srinkle with sugar mixed with toasted sesame seeds before serving

Page 13: Pinoy Recipe

Cascaron - bitsu-bitsu Yield 1 Recipe

Ingredients

1 pk Mochi flour 1 Coconut grated place -coconut in a large bowl 1 12 c Hot water pour into bowl -of coconut 13 Box of dark brown sugar 14 c Cold water

Directions

Squeeze grated coconut in water than strain coconut water in clean dish towel over another bowl Squeeze until all liquid has been extracted (Instead of fresh coconut you may use 12 can of grated coconut and 1 12 cups of water) Place canned coconut in flour and add water until dough is soft but not too sticky Do the same with fresh coconut Shape dough in balls of 1 inch diameter and fry in deep fat until golden brown Drain dough balls on paper towel Then put them in a large mixing bowl When all have been fried boil water and brown sugar in a small sauce pan until it reaches the soft boil stage This is done by placing a drop of syrup in a bowl of cold water If it retains it shape and is soft it is ready Pour over dough balls Mix well so that all are coated with syrup Remove from bowl and place them in a platter to cool Excellent with coffee or TEA

Bibingkang Galapong

Ingredients

4 eggs well beaten 2 cups coconut milk 1 cup sugar 14 cup melted margarine 2 cups rice flour 2 tablespoons baking powder 12 teaspoon salt 14 cup coco cream 14 cup sugar for topping

Directions

Add sugar to beaten eggs Combine salt and flour add to egg mixture Add melted margarine coconut milk and baking powder Pour into banana leaf-lined mold Bake in 375 degrees Fahrenheit oven When half-done take it out from the oven and brush top with coconut cream and sugar and bake until golden crust is formed Yield 3 large bibingkas

Buko Pie

Ingredients

CRUST

2 cup all purpose flour

1 teaspoon salt

12 cup corn oil

1 tablespoon water FILLING

3 1 3 cup buko young coconut

12 cup white sugar

12 cup evaporated milk

14 cup cornstarch

14 cup cheese grated

Directions

To prepare the crust combine flour and salt Blend in oil thoroughly using a fork Sprinkle with water Continue cutting with a fork until flour mixture forms tiny lumps Form flour mixture into a ball Divide dough into 2 equal portions Roll out to make 2 crusts Cover bottom of pie pan with one crust Cut excess Prick pastry all over with fork Bake in preheated oven at 450degF for 12-15 minutes or until golden brown FILLING Combine all ingredients except cheese and cook over low heat Continue stirring until thick Pour mixture into pastry-lined pie pan Top filling with the second crust Seal ends all around with a fork Bake at 400 degF until crust turns golden brown Sprinkle grated cheese on top Bake for additional 5 minutes Serves 8

Sapin Sapin

Sapin-Sapin Recipe made from rice flour or rice that has been soaked overnight then crushed into a paste sometimes yams or yam flour coconut milk and sugar Each layer is tinted (the bottom one a deep ube-like purple the middle a golden yolk yellowthe top one white) and steamed before the next layer is added This famous Sapin-Sapin originated from the northern part of the Philippines the province of Abra A treat as sumptuous as sapin-sapin is no longer surprising when ways of cooking it is already spread down to other provinces and thus now being enjoyed by many Fast foods cake and pastry shops are making and selling their versions of sapin-sapin Estimated cooking time 1 hour and 30 minutes

Sapin Sapin Ingredients

1 12 cups malagkit dough (galapong)

12 cup rice galapong

2 12 cups white sugar

3 cups cooked ubi (mashed)

grated coconut

4 cups thick coconut cream (from 2-3 coconuts)

2 cans (big) condensed milk

food coloring violet amp egg-yellow

Sapin Sapin Cooking Instructions

Blend all ingredients except mashed ubi and food coloring Divide Into 3 Parts To one part ndash add mashed ubi To heighten the color of the ubi add a dash of violet food coloring Mix well To 2nd part ndash add egg-yellow coloring Mix well To 3rd part ndash just plain white nothing to add

Grease a round baking pan Line with banana leaves and grease the leaves Then pour in ubi mixture Spread evenly Steam for 30 minutes or more until firm Note cover the baking pan with cheese cloth before steaming Pour 2nd layer on top of the cooked ubi Cover again and steam for 30 minutes Lastly pour in 3rd layer or the plain mixture Again steam for 30 minutes or until firm Meanwhile fry the grated coconut until brown and put on top of the sapin-sapin Cool before slicing Tags delicacy rice sweets

Suman sa Ibus

Our Filipino rice-farming forefathers believed that there is nothing better to fill the stomach than rice grown and tended by onersquos own perseverance Whether it is simple boiled rice rice gruel or rice cake it is prepared carefully in appreciation of the farmers hard work In the province it is still a sight to see women gathered around a tub of soaked rice telling stories as they wrapped suman And if the variety of ways a suman is wrapped is any indication it is of the artistry skill and ingenuity of these women

Suman sa Ibus Ingredients

3 cups malagkit rice 2 teaspoons salt 2 cups thick coconut milk

Suman sa Ibus Cooking Instructions Soak malagkit in water for an hour or ntil grains are swollen Drain Add salt nd coconut milk Mix well Prepare ibus then fill with rice mixture Seal tubes and tie with strips of the ibus Arrange the suman in a big saucepan and cover with water Cover the pot and boil for 2 hours or until cooked Serve with sugar or ripe mango

How to wrap a Suman Ibu

Fold the end of the buri leaf by 1 inches

Fold the bottom edge into a triangle

Start rolling up the buri leaf in an overlapping manner

Roll up the buri to make a tube

Attach a small piece of wooden pick to secure the tube

Fill the tube with malagkit

Seal the ibus tube

Tie with strips of buri

Adobong Baboy Ingredients

1 kilo pork cut in cubes 1 clove garlic pounded 1 medium onion chopped 1 tablespoon sugar 4 laurel leaves 6 tablespoons soy sauce 6 tablespoons vinegar 1 tablespoon ground or whole black pepper 1 cup rice water MSG (optional) Sugar (optional) Cooking oil

Adobong Baboy Cooking Instructions

Marinate pork in soy sauce garlic and pepper for 1 hour

Sauteacute onion then drop the marinated pork and laurel leaves Continue sauteing until liquid has evaporated and meat starts to render fat Pour the marinade including the bits of garlic and a cup of rice water Add the potato and continue boiling in medium fire until pork becomes tender Pour vinegar and simmer until little sauce is left Season with sugar if desired according to taste Serve hot

Filipino Callos (Beef tripe) Ingredients

1 kilo beefs tripe (tuwalya ng baka) sliced in serving pieces 1 tablespoon garlic minced 1 small onion chopped 1 can pork and beans 5 tablespoons soy sauce 14 tablespoon ground black pepper 14 tablespoon sugar 1 root ginger crushed 1 tablespoon salt MSG (optional)

Filipino Callos (Beef tripe) Cooking Instuctions

In a stock pot with enough water add the beef stripe ginger and salt Bring to a boil for 20 minutes to remove the obscenity

Remove from fire replace water and boil again until beefs tripe becomes tender Slice the beefs tripe lengthwise and set aside

Sauteacute garlic and onion Add the beefs tripe soy sauce pepper Stir fry for 10 minutes Add the pork and beans and sugar Continue cooking for another 5 minutes or until done Serve hot

Warek Warek Ingredients

Pigrsquos meat and entrails (tongue liver intestine) White onion thinly sliced Salt and pepper Calamansi or lemon juice Pigs brain Mayonnaise (optional)

Warek Warek Instructions

Parboil intestines with sliced lemon or calamansi to remove the odor Parboil tongue until half cooked Wash and clean well the liver

Grill intestine tongue and liver until brown Slice into 1rdquo long and 14rdquo thick (or your desired sizes) then place in a large bowl Mix the slices of onion and boiled brain Balance seasoning with calamansi juice salt and pepper according to taste

Cooking Tip

If porks brain is not enough or not available you may use mayonnaise as a substitute

You can also wrap the brain in an aluminum foil and grill Blend in the dinakdakan and viola Ready to eat

Pork Sisig Ingredients

1 kilo pork head (face ear cheek tongue) 14 cup liver broiled and cut in cubes 1 tablespoon garlic minced 1 small onion chopped 2 bay leaves 12 cup vinegar 1 tablespoon red bell pepper chopped 12 teaspoon ground black pepper 1 cup pork or beef stock 2 kalamansi sliced 3 siling labuyo chopped Salt or fish sauce to taste

Pork Sisig Cooking Instructions

Grill porkrsquos head to remove any remaining hair Boil until tender debone and then cut in small cubes

Sauteacute garlic onion red bell pepper Add liver and pork Season with salt vinegar and pepper Add stock and bay leaves Bring to a boil then simmer until little sauce is left Adjust seasoning according to taste

Garnish with kalamansi and siling labuyo on a sizzling plate Squeeze the kalamansi and stir the chopped siling labuyo over the plate if desired

Pork Sinigang Ingredients

10 tamarind seeds or 1 package sinigang mix 1 kilo pork cut in 1 12 inches chunks (liempo kasim or ribs) 1 onion sliced 4 tomatoes sliced 1 radish (labanos) sliced 5 string beans(sitaw) cut in 2rdquo length 12 cup kangkong leaves (river spinach) 4 pieces gabi (taro) peeled and cut in halve 2 whole siling haba (long green pepper) Soy sauce Kalamansi

Pork Sinigang Cooking Instructions

Boil the tamarind seeds mash and drain the juice Set aside

In a saucepan or stock pot boil pork until tender Add onion tomato and tamarind juice Add gabi until tender and thickens the soup Simmer then add radish and string beans When tender add kangkongleaves Season with fish sauce according to taste Serve hot with soy sauce and sliced kalamansi

Sinanglaw Sinanglao Ingredients

1 12 kilo of beef innards of your preference

large intestine

heart

lungs

tenderloin

2 clove garlic pounded 3 onions sliced 1 package sinigang mix (or kamyas or tamarind seeds) 1 root ginger crushed Banana leaves (optional) Salt and pepper to taste

Sinanglaw Sinanglao Cooking Instructions

Wash and mash the raw innards with salt and banana leaves When cleaned parboil in a large kettle with ginger to remove the odor and obstinacy Strain and cut 1 ndash 2 inches lengths or your desired sizes

In a stock pot drop the onions Put the innards on top of the onions then on top of the innards the garlic Cover and simmer gently until most of the onions extract its juice Season with salt then cook for 15 minutes or until seasoning is absord Add enough water to cover about 3 inches above the meat Bring to a boil and add sinigang mix according to preferred sour taste Continue boiling in medium low fire until meat becomes tender Add chili peppers and season with fish sauce to taste Add little bile if desired and serve

Menudo Ingredients

1 kilo pork cut into desired pieces 14 kilo hotdog cut into desired pieces 14 kilo liver cut into desired pieces 1 potato diced (fry in 3 minutes) 1 carrot diced (fry in 3 minutes) 1 onion minced 1 tablespoon garlic minced 12 cup soy sauce 12 cup raisins 1 can tomato sauce 2 stems kinchay (celery) chopped 1 teaspoon ground black pepper Cooking Oil Sugar

Menudo Cooking Instructions

Marinate pork in soy sauce and ground black pepper for 1 hour or more Boil liver for 5 minutes Drain and set aside

Sauteacute garlic and onion Add marinated pork and kitchay Continue sauteing until all liquid has evaporated and meat starts to render fat

Add tomato sauce and simmer for 15 minutes Add liver hotdog potato and carrot Continue cooking in medium fire for 5 minutes or until done

Season with little sugar (if desired) according to taste Serve hot

Pork Embotido Ingredients

1 kilo ground pork 1 carrot minced 1 can reno liver spread 12 cup pickles minced 12 cup raisins 2 beaten eggs 1 tablespoon salt 2 small onions minced 12 cup tomato sauce 12 cup grated cheese 1 hotdog minced 2 broiled eggs sliced Kinchay o celery minced 2 slices bread minced 14 tablespoon ground black pepper MSG (optional)

Embotido Cooking Instructions

In a bowl combine all ingredients (except the hard boiled eggs) and mix well until blended

Place a mound (1 cup per roll) of meat mixture on a sheet of oily greased aluminum foil (place the slices of egg at the center of each mixture) and form an 8 long by 2 diameter roll

Steam for 30-40 minutes Remove from steamer and let cool

You may either fry or eat it as is Serve with catsup

Kare Kare Ingredients

1 kilo oxtail cut in chunks 12 kilo beef tripe slice in 2rdquox3rdquo lengths 2 cloves garlic crushed 1 big onion sliced 12 cup peanuts grounded 12 cup toasted rice grounded 14 cup annatto seeds 1 heart of banana (puso ng saging) cut in lengths 10 string beans cut into 2rdquo lengths 1 eggplant sliced Salt and pepper to taste Bagoong alamang Cooking oil

Kare Kare Cooking Instructions

Place annatto seeds in 12 cup water for 30 minutes Mash seeds and set aside the annatto water Discard the seeds

Boil beefrsquos oxtail and tripe in separate saucepan until tender Drain both oxtail and tripe Save the broth of the oxtail only

Sauteacute garlic and onion in a large saucepan Add annatto water oxtail and tripe Simmer and then add the grounded peanut and toasted ground rice Stir and continue to simmer for few minutes Add broth just enough to make a thick sauce Parboil then add vegetables (do not overcook) Season with salt and pepper according to taste Serve hot with bagoong alamang

Papaitan Ingredients

12 kilo following beef innards cut in 1 cube

tripe liver kidney heart pancreas intestines

1 cup beef tenderloin cut in 12 cubes 14 cup bile 1 onion minced 1 clove garlic minced 1 head ginger minced 14 cup onion leaves 5 Philippine birds eye peppers (siling labuyo) Salt and pepper Fish sauce

Ingredients for cleaning and boiling the innards

1 lemon sliced(optional) 8 kalamansi sliced (optional) Banana leaves (optional) 1 ginger root crushed

Papaitan Cooking Instructions

Wash and mash the raw innards with salt and banana leaves to get rid of the odor When cleaned boil in a large kettle with ginger and lemon or kalamasi until tender Cut into 12 inch cubeslengths Set aside

Suate ginger garlic and onion When onion appears translucent drop the beef innards Spice with salt and pepper and continue sauteacuteing until enough broth comes out from the innards Pour enough water to cover the mixture Bring to a boil for a while and then drop the beef tenderloin Simmer until tenderloin is cooked then drop the siling labuyo

Add bile little by little (be careful not to over bitter taste) and adjust seasoning with fish sauce according to taste Serve hot in a bowl and garnish with chopped onion leaves

Cooking Tip

To make it healthy and if you have the time cook the papaitan long before you intend to serve Let it cool then refrigerate All the fat will solidify and you can easily scrape it from the surface The taste will not change it will even improve as the meat and all the condiments will have blended so well in the broth already

Calamansi juice will further enhance the taste And if you want a stronger pepper aroma but not the spice put some chopped siling haba

Pata Tim Ingredients

1 kilo porkrsquos leg (pata) 14 cup soy sauce 34 cup pineapple juice 34 cup oyster sauce 2 cloves garlic rushed 1 tablespoon rice wine 1 tablespoon pepper corns 1 red onion chopped 3 bay leaves Lettuce (fried in 2 minutes)

Pata Tim Cooking Instructions

In a stock pot with enough water simmer the pork pata with all the ingredients until fork tender Add hot water if necessary to replace the evaporated liquid Drain and cut the meat from one side and separate the bones Save 1 cup of broth

Place lettuce in a platter Put the pata over the lettuce Set aside

Pata Tim Sauce Ingredients

1 cup broth of pata 5 tablespoons cornstarch Salt to taste

Pata Tim Sauce Cooking Instructions

In a skillet combine broth cornstarch and salt to taste Bring to boil until sauce becomes thick

Pour the sauce on top of the pata Serve hot

Cooking Tip

Boiling the porks leg slowly and gently over low heat brings out the flavor of the meat and keeps the meat very tender

Nilagang Baka Ingredients

1 kilo beef cut in chunks 1 small head cabbage (repolyo) quartered 14 kilo Chinese cabbage (pechay) 2 potatoes quartered 1 onion sliced 1 tablespoon peppercorns Fish sauce 2 beef boullion 1 lemon or 5 kalamansis Soy sauce

Nilagang Baka Cooking Instructions

Fry the potatoes in 3 minutes Set aside

In a stock pot simmer the beef with onion and peppercorn for at least one hour Remove the scum that rises above the soup More water maybe added if the beef if tough When beef is very tender add potatoes and carrots Let stand for 5 minutes Add repolyo cabbage and Chinese cabbage Season with fish sauce according to taste

Remove from fire and serve hot with a mixture consisting of soy sauce and lemon or kalamansi juice

Cooking Tip

Boiling the beef chunks slowly and gently over low heat brings out the flavor of the meat and keeps the meat very tender

But but butif you dont have much time and you want to expedite the cooking process use pressure cooker to soften the meat of the beef shank When tender add the necessary ingredients

Sweet and Sour Meatballs Ingredients

Meatballs Ingredients

1 kilo ground pork or beef 1 onion minced 1 clove garlic minced 3 well beaten eggs 12 cup flour Ground pepper Soy sauce Salt

Sauce Mixture Ingredients

1 can pineapple (set aside juice) sliced 1 carrot sliced 1 bell pepper sliced lengthwise 4 tablespoons garlic minced 1 onion chopped 12 tablespoon salt 1 tablespoon sugar 3 tablespoons soy sauce 12 cup water 2 tablespoons flour Ground black pepper Cooking oil

Sweet and Sour Meatballs Cooking Instructions

In a bowl mix all the meat balls ingredients together Season with salt soy sauce and pepper according to taste Form a ball 1rdquo diameter out of the mixture Deep fry the raw meat balls until golden brown Strain drain in a plate with paper towel and set aside in a platter

In a skillet sauteacute garlic and onion Add the pineapple and carrot Simmer for 10 minutes Add the pineapple juice sugar soy sauce water flour salt and water Simmer until a saucy consistency is achieved Add bell pepper Simmer for 1 minute

Pour the hot sauce (mixture) on top of the meat balls Serve hot with rice

Lechon Liempo Ingredients

Pork meat (liempo) 12 -16 inches long Garlic pounded Salt and pepper to taste Rosemary leaves Sliced tomatoes for garnishing

Lechon Liempo Cooking Instructions

Wash and dry meat with paper towel Rub inner layer of meat with a mixture of salt pepper garlic and rosemary leaves Roll meat and then tie both ends forming a circular tube form Place in a roasting pan

Preheat oven to 400F Bake in oven for about 15 minutes and then decrease heat to 350F Bake for about one and a half hours to 2 hours or until meat turns golden brown and crispy Remove pan from oven then put meat on a rack Slice in rings and place in a platter Garnish with sliced tomatoes then serve

Lechon Kawali Ingredients

I kilo pork belly (liempo) 2 tablespoon salt 12 tablespoon peppercorns 4 cloves garlic pounded 1 bottle 7-up (optional) Cooking oil

Sauce Ingredients

Vinegar Soy sauce Onion chopped Garlic mined Mang Tomas lechon sauce (optional)

Lechon Kawali Cooking Instructions

Boil water with salt garlic peppercorn and 7-up Add pork and continue boiling until tender Strain pork and keep dry Deep fry in hot cooking oil until golden brown and crispy Chop the lechon kawali and serve with lechon sauce or vinegar with soy sauce onion and garlic

Kilawing Kambing Ingredients

1 kilo goatrsquos meat with skin preferred cuts are from the thigh loin neck and shoulder 2 big onions sliced 1 root ginger cut in strips (optional) 3 siling labuyo chopped Vinegar Salt and pepper Soy sauce

Kilawing Kambing Cooking Instructions

Marinate goat meat in soy sauce grill then make small slices

Balance seasoning with vinegar salt and pepper according to taste Garnish with onion and silling labuyo Refrigerate then serve

Insarabasab Ingredients

1 kilo pork (shoulder preferred) 1 onion thinly sliced 1 ginger root chopped 1 tablespoon Philippine birds eye pepper (siling labuyo) 12 tablespoon ground pepper 2 tablespoons vinegar 1 lemon or 5 kalamansi Soy sauce Salt to taste

Insarabasab Cooking Instructions

Slice the pork 1rdquo thick for roasting Spice with salt

Roast pork over an open fire until all pink color of meat disappears When roasted slice pork again into 14 x 1 (thickness x length) long strips and then mixed with onions ginger vinegar pepper and siling labuyo Season with soy sauce and lemon or kalamansi juice according to taste Serve as food in a meal or as pulutan (something to pick up during drinking session)

Igado Ingredients

1 kilo combination of the following

Porkrsquos liver cut in slices

porkrsquos kidney cut in slices

porkrsquos heart cut in slices

1 tablespoon garlic minced 1 medium onion chopped 1 segment ginger cut in stripes 1 small can green peas (gisantes) 2 small carrots cut in slices 1 bell pepper cut in slices 1 cup vinegar Soy sauce Salt and pepper Cooking oil

Igado Cooking Instructions

In a bowl marinate liver in vinegar Set aside

Saute garlic ginger and onion in oil Add porkrsquos heart and kidney and spice with salt and pepper Saute for 15 minutes or until broth comes out from the innards (add 14 cup water if necessary to soften) Add the liver and continue sauteing for another 5 minutes Add soy sauce to season and continue cooking until sauce thickens Add the carrots fist and when tender drop the bell pepper and peas Cook until vegetables are done

Cooking Tip

You can use porks meat (pork belly preferred) tenderloin spleen or combination if porks heart and kidney are not available

Per photo and if you want it dried just transfer the Igado mixture in another pan and saute until dry But its the one with sauce that is traditional and authentic

Pork Humba Ingredients

12 kilo pork belly cut in cubes 2 cloves garlic crushed 1 small onion chopped 13 cup vinegar 14 cup soy sauce 14 cup brown sugar 3 bay leaves 1 cup rice water 14 tablespoon ground black pepper Cooking oil

Pork Humba Cooking Instructions

Marinate pork in soy sauce and pepper for 1 hour

Saute garlic and onion Add pork from the marinade and bay leaves Stir fry for few minutes until pork starts to render its oily fat Add rice water then bring to a boil until most of the liquid has evaporated Add vinegar but do not stir in order not to over sour the flavor Parboil for few minutes then add the brown sugar stirring once in a while Simmer until a saucy consistency is achieved Adjust seasoning with soy sauce according to taste Serve hot

Dinuguan (Pork Blood Stew) Ingredients

1 kilo pork meat ear intestine or combinations 3-4 cups porkrsquos or beefrsquos blood 1 small head of garlic minced 1 small onion minced 1 tomato chopped 3 long peppers (siling haba) 5 tablespoon vinegar Salt or fish sauce (patis) to taste MSG (optional)

Dinuguan (Pork Blood Stew) Cooking Instructions

Boil pork until tender and cut into desired sizes Save the broth

Sauteacute garlic and onion Add the pork and spice with salt Continue sauteing until liquid has evaporated and meat starts to render fat and edges turn to brown

Add vinegar broth and siling labuyo Simmer for 10 minutes Adjust seasoning with fish sauce according to taste Pour porkrsquos blood stirring regularly for 5 minutes Remove from fire and serve hot

Crispy Pata Ingrediets

1 kilo porkrsquos knuckle (pata) 1 onion chopped 2 bay leaves 14 cup peppercorns 2 tablespoons salt Cooking oil

Sauce Ingredients

1 tablespoon onion chopped 1 tablespoon garlic pounded 12 cup vinegar Soy sauce to taste

Crispy Pata Cooking Ingredients

Boil porkrsquos knuckle in a stock pot with enough water to cover (more water maybe added if the meat is tough) Add salt bay leaves peppercorn and onion Continue boiling until tender then drain and hang to dry Place in the refrigerator overnight Deep fry in hot cooking oil until golden brown Serve with a mixture composed of soy sauce vinegar garlic and onion

Bagnet (Chicharon Baboy) Ingredients

1 kilo pork belly cut into desired pieces 1 liter cooking oil 12 liter water Salt to taste Water

Bagnet (Chicharon Baboy) Cooking Instructions

In a stock pot bring water to a boil with added salt Drop pork and continue boiling for 20 minutes Drain and set aside

Submerged pork in hot cooking oil for few seconds strain and sprinkle with cold water Do this process 3 times until skin pops

Submerge pork until golden brown and serve hot in a platter

Cooking Tip

To avoid mess as well as burns cook in a low cooking area

Beef Caldereta Ingredients

1 12 kilo beef cut in chunks 1 potato quartered (fry in 3 minutes) 1 carrot cut in 1 inch chunks (fry in 3 minutes) 1 clove garlic pounded 1 onion chopped 1 can liver spread or ground liver 1 tomato quartered 1 can tomato sauce 15 green olives (stoned or pitted) 1 tablespoon pickles 2 tablespoons peanut butter 1 grated cheese 1 bell pepper chopped 1 tablespoon ground black pepper 2 stems kinchay (celery) chopped 12 cup soy sauce Cooking oil (Olive oil preferred if available) MSG (optional)

Beef Caldereta Cooking Instructions

In a bowl marinate beef in soy sauce and ground black pepper for 1 hour

In a saucepan sauteacute garlic and onion Add the marinated beef tomato and kitchay Continue sauteing until all liquid has evaporated and meat starts to render fat Add water enough to cover the beef Boil until beef becomes tender

Add tomato sauce and pickles Simmer for 10 minutes Add cheese peanut butter liver spread potato green olives and carrots Simmer for 5 minutes Drop the bell pepper Simmer for 1 minute before serving Serve hot

Kilawing Bituka Ingredients

Large Intestines of pork (bituka ng baboy) Garlic minced Onion sliced Ginger crushed Long green chili peppers (siling haba) Scallions chopped Banana leaf

Kilawing Bituka Cooking Instructions

Wash and mash the intestine with salt and banana leaf to get rid of the odor Wash and clean very well then boil intestine with ginger until tender Cut into desired sizes

Saute garlic and onion Add and brown the intestine Lower heat then blend with soy sauce vinegar and pepper according to taste Garnish with scallions and long green chili pepper Serve as pulutan-something to pick up when drinking a liquor

Bistek Ingredients

34 kilo tender pork or beef steaks sliced 1 tablespoon kalamansi or lemon juice 5 tablespoons soy sauce 12 teaspoon ground black pepper 1 big onion sliced in rings Salt and pepper to taste Cooking oil (Olive oil preferred)

Bistek Cooking Ingredients

Marinate porkbeef steak with kalamansi (or lemon) juice soy sauce salt and pepper for 30 minutes or more Set aside

Fry onion rings until translucent Set aside

In a skillet fry marinated porkbeef steak over high heat turning upside down several times until tender Add onion rings and just enough marinade to create oily sauce Cover and simmer until done Serve hot

Pork Binagoongan Ingredients

1 kilo pork liempo cut in serving pieces 12 cup shrimp bagoong 1 tablespoon garlic minced 1 small onion chopped 1 medium tomato sliced in 8 pcs 1 teaspoon Philippine birds eye pepper (siling labuyo) 5 tablespoon vinegar 12 tablespoon sugar 1 eggplant cut in slices

Pork Binagoongan Cooking Preparation

Boil pork until tender and cut into cubes Set aside

Sauteacute garlic onion and tomato Add pork and shrimp bagoong Stir fry for few minutes until pork starts to render fat and edges turn to brown Add vinegar and siling labuyo Simmer for 5 minutes Season with sugar and drop the eggplant Continue cooking in low fire until the eggplant is done Serve hot

Bopis Ingredients

12 kilo pork lungs 12 kilo pork heart 1 medium carrots cut into small cubes 1 medium kinchay or celery 5 Philippine birdrsquos eye (siling labuyo) 5 tablespoons soy sauce 5 tablespoons vinegar 1 tablespoon annatto (atsuete) seeds substitute 14 cup catsup Salt and pepper to taste MSG (optional)

Bopis Cooking Preparation

Boil the heart and lungs for 10 minutes Remove and chop into small sizes Set aside and discard the water

Boil again for another 10 minutes in new water Strain and set aside

Mash the annatto seeds in 14 cup water Save the annatto water and discards the seeds

Sauteacute garlic and onion Add lungs heart kinchay and soy sauce Saute for another 10 minutes Add vinegar and siling labuyo Simmer for 5 minutes Season with salt and pepper Add carrots and annato water Simmer and continue cooking until done Serve hot

Kalderetang Kambing Ingredients

1 12 kilos goat meat cut into chunks 1 potato quartered 1 carrot cut in 1 inch chunks or slices 1 clove garlic pounded 1 onion chopped 1 can liver spread or ground liver 1 tomato quartered 1 can tomato sauce 15 green olives (stoned or pitted) 1 tablespoon pickles 2 tablespoons peanut butter 1 grated cheese 1 bell pepper sliced 1 tablespoon ground black pepper 2 stems kinchay (celery) chopped 2 laurel leaves 12 cup soy sauce Cooking oil MSG (optional)

Kalderetang Kambing Cooking Instructions

Fry the potato and carrot for 3 minutes Set aside

In a bowl marinate goat meat in vinegar soy sauce and ground black pepper for 1 hour Set aside

Sauteacute garlic and onion in a saucepan Add the marinated goatrsquos meat tomato and kitchay Continue sauteing until all liquid has evaporated and meat starts to render fat Add water enough to cover the goatrsquos meat Boil until tender

Add tomato sauce and pickles Simmer for 10 minutes Add the cheese peanut butter liver spread potato olives and carrots Simmer for 5 minutes Drop the bell pepper Simmer 1 minute before serving Serve hot

Lechon Kawali Ingredients

I kilo pork belly (liempo) 2 tablespoon salt 12 tablespoon peppercorns 4 cloves garlic pounded 1 bottle 7-up (optional) Cooking oil

Sauce Ingredients

Vinegar Soy sauce Onion chopped Garlic mined Mang Tomas lechon sauce (optional)

Lechon Kawali Cooking Instructions

Boil water with salt garlic peppercorn and 7-up Add pork and continue boiling until tender Strain pork and keep dry Deep fry in hot cooking oil until golden brown and crispy Chop the lechon kawali and serve with lechon sauce or vinegar with soy sauce onion and garlic

Pata Tim Ingredients

1 kilo porkrsquos leg (pata) cut in chunks 14 cup soy sauce 2 tablespoons brown sugar 1 onion chopped 1 clove garlic minced 1 tomato chopped 2 tablespoon banana blossoms 1 tablespoon star anise 1 can tomato sauce Cooking oil Broth

Pata Tim Cooking Instructions

In a saucepan brown pork pata in oil then add the garlic onion and tomatoes Stir fry for 3 minutes then add the broth to cover soy sauce and sugar Cover and simmer until the pork is tender When little sauce is left add the tomato sauce Simmer for few minutes until sauce thickens Season with salt pepper and oyster sauce to taste Drop the banana blossoms and star anise Cook until done are done and serve

Pork Adobo Ingredients

1 kilo pork cut in cubes 1 clove garlic pounded 1 medium onion chopped 1 tablespoon sugar 4 laurel leaves 6 tablespoons soy sauce 6 tablespoons vinegar 1 tablespoon ground black pepper 1 cup rice water 1 potato quartered Hard boiled eggs MSG (optional) Cooking oil

Pork Adobo Cooking Instructions

Fry potato in 3 minutes Set aside

Brown the pork then add rice water vinegar soy sauce and the rest of the ingredients except the potato and hard boiled eggs When pork is light tender add the potato Cook until done or when little sauce is left then garnish with hard boiled eggs

Adobong Kangkong Ingredients

1 bundle of kangkong (river spinanch) cut stems 1rdquo length 14 cup vinegar 14 cup soy sauce 1 clove garlic minced

Adobong Kangkong Cooking Instructions

Saute garlic When golden brown add all other ingredients Cover and simmer until done Donrsquot overcook the kangkong Serve hot

Filipino Spaghetti Ingredients

1 kilo spaghetti noodles 34 kilo ground beef 1 carrot minced 1 small can evaporated milk 1 can liver spread 14 kilo hotdog slices 1 tablespoon garlic minced 1 onion minced 2 bottles of banana catsup 1 can tomato sauce 1 cup grated cheese 1 tablespoon sugar Salt and pepper Cooking oil

Filipino Spaghetti Cooking Instructions

Boil spaghetti noodles with salt and cooking oil for 10 minutes Drain and set aside in a platter

Sauteacute garlic and onion Add ground beef and cook until meat turns light brown Season with salt and pepper Add banana catsup and tomato sauce Simmer for 10 minutes Add hotdog carrots sugar liver spread and milk Simmer for 5 minutes This is your sauce mixture

Pour the mixture on top of the spaghetti noddles Garnish with grated cheese

Arroz Caldo Ingredients

1 kilo chicken cut in small pieces 1 cup uncooked malagkit or plain rice or combination 1 small onion chopped 1 tablespoon garlic chopped 1 root ginger sliced 6 cups water or broth Fish sauce Cooking oil Salt to taste (optional) Chicken bouillon cubes (optional) 1 tablespoon minced fried garlic (for garnishing) 1 tablespoon scallions (for garnishing)

Arroz Caldo Cooking Instructions

In a casserole sauteacute garlic onion and ginger in oil Add chicken and stir fry with fish sauce until light browned Drain any remaining oil and then add rice Add enough water and bring to boil Continue cooking stirring occasionally until chicken is tender and rice is done (add hot water if necessary) Season with fish sauce according to taste Serve hot in a bowl Garnish on top with fried minced garlic and scallions

Cooking Tip

Always dry chicken well with paper towels before placing into hot frying pan so it wont stick

You have the option of using salt or chicken bouillon cubes as seasoning instead of fish sauce

Leche Flan (egg yolk) Ingredients

10 egg yolks (pula ng itlog) well beaten 1 big can evaporated milk 1 big can condense milk 3 tablespoons brown sugar 1 tablespoon vanilla 3 moulds (lyanera) container Aluminum foil 34 cup water

Leche Flan (egg yolks) Cooking Instructions

Mix water and sugar in the moulds Parboil in very low fire until it turns brown and sticky Do not overcook the sugar

In a bowl mix the following ingredients egg yolks evaporated milk condensed milk and vanilla Pour the mixture in the moulds and cover with aluminum foil Steam for about 15 - 20 minutes Remove from the steamer Cool it down before serving

Cooking Tip

You can also bake it for 45 minutes 370F placing the lyanera in the middle of a bigger tray half filled with water -

Okoy - Deep Fried Shredded Papayas w Shrimp

Ingredients

1 medium sized Papaya shredded

14 kilo of prawns

1 onion sliced

12 cup of flour

1 egg

1 cup of water

12 tsp of salt

Cooking oil for deep frying

Cooking Procedure

Mix flour egg salt and water in a bowl then add the shredded papaya and mix it well

Get your deep frying pan and pour the cooking oil Let it heat up well Get a small saucer and place about two to three spoonful of your papaya and flour mixture Flatten the mixture with the back of a spoon to have a nice round shape of about an inch thickness Decorate the top with a prawn from the saucer slide the mixture gently on your hot oil and cook both sides until golden brown Be careful dont splatter it Now to prepare a vinegar dip - Get a cup of Vinegar (any kind but preferably sukang puti or according to your likeness) chopped some chilis ground garlic salt and pepper

Sisig BangusMilkfish

Ampalaya Leaves with Sardines

Palitaw

Ingredients and cooking procedure after the jump

Ingredients

1 kilo of Galapong malagkit (Glutinous rice dough)

1 coconut meat grated

12 kilo fo white sugar

Water for cooking

Sesame seeds toasted

Cooking procedure

Divide the galapong into several portions depending on the size of serving you desire

Roll each ortion into a ball and flatten to make a tounge like shape

Boil some water While the water is boiling dro each of the galaong portions It is cooked when the galapong surfaces

Remove each cooked portion Allow to cool

Dredge in grated coconut and srinkle with sugar mixed with toasted sesame seeds before serving

Page 14: Pinoy Recipe

Directions

Add sugar to beaten eggs Combine salt and flour add to egg mixture Add melted margarine coconut milk and baking powder Pour into banana leaf-lined mold Bake in 375 degrees Fahrenheit oven When half-done take it out from the oven and brush top with coconut cream and sugar and bake until golden crust is formed Yield 3 large bibingkas

Buko Pie

Ingredients

CRUST

2 cup all purpose flour

1 teaspoon salt

12 cup corn oil

1 tablespoon water FILLING

3 1 3 cup buko young coconut

12 cup white sugar

12 cup evaporated milk

14 cup cornstarch

14 cup cheese grated

Directions

To prepare the crust combine flour and salt Blend in oil thoroughly using a fork Sprinkle with water Continue cutting with a fork until flour mixture forms tiny lumps Form flour mixture into a ball Divide dough into 2 equal portions Roll out to make 2 crusts Cover bottom of pie pan with one crust Cut excess Prick pastry all over with fork Bake in preheated oven at 450degF for 12-15 minutes or until golden brown FILLING Combine all ingredients except cheese and cook over low heat Continue stirring until thick Pour mixture into pastry-lined pie pan Top filling with the second crust Seal ends all around with a fork Bake at 400 degF until crust turns golden brown Sprinkle grated cheese on top Bake for additional 5 minutes Serves 8

Sapin Sapin

Sapin-Sapin Recipe made from rice flour or rice that has been soaked overnight then crushed into a paste sometimes yams or yam flour coconut milk and sugar Each layer is tinted (the bottom one a deep ube-like purple the middle a golden yolk yellowthe top one white) and steamed before the next layer is added This famous Sapin-Sapin originated from the northern part of the Philippines the province of Abra A treat as sumptuous as sapin-sapin is no longer surprising when ways of cooking it is already spread down to other provinces and thus now being enjoyed by many Fast foods cake and pastry shops are making and selling their versions of sapin-sapin Estimated cooking time 1 hour and 30 minutes

Sapin Sapin Ingredients

1 12 cups malagkit dough (galapong)

12 cup rice galapong

2 12 cups white sugar

3 cups cooked ubi (mashed)

grated coconut

4 cups thick coconut cream (from 2-3 coconuts)

2 cans (big) condensed milk

food coloring violet amp egg-yellow

Sapin Sapin Cooking Instructions

Blend all ingredients except mashed ubi and food coloring Divide Into 3 Parts To one part ndash add mashed ubi To heighten the color of the ubi add a dash of violet food coloring Mix well To 2nd part ndash add egg-yellow coloring Mix well To 3rd part ndash just plain white nothing to add

Grease a round baking pan Line with banana leaves and grease the leaves Then pour in ubi mixture Spread evenly Steam for 30 minutes or more until firm Note cover the baking pan with cheese cloth before steaming Pour 2nd layer on top of the cooked ubi Cover again and steam for 30 minutes Lastly pour in 3rd layer or the plain mixture Again steam for 30 minutes or until firm Meanwhile fry the grated coconut until brown and put on top of the sapin-sapin Cool before slicing Tags delicacy rice sweets

Suman sa Ibus

Our Filipino rice-farming forefathers believed that there is nothing better to fill the stomach than rice grown and tended by onersquos own perseverance Whether it is simple boiled rice rice gruel or rice cake it is prepared carefully in appreciation of the farmers hard work In the province it is still a sight to see women gathered around a tub of soaked rice telling stories as they wrapped suman And if the variety of ways a suman is wrapped is any indication it is of the artistry skill and ingenuity of these women

Suman sa Ibus Ingredients

3 cups malagkit rice 2 teaspoons salt 2 cups thick coconut milk

Suman sa Ibus Cooking Instructions Soak malagkit in water for an hour or ntil grains are swollen Drain Add salt nd coconut milk Mix well Prepare ibus then fill with rice mixture Seal tubes and tie with strips of the ibus Arrange the suman in a big saucepan and cover with water Cover the pot and boil for 2 hours or until cooked Serve with sugar or ripe mango

How to wrap a Suman Ibu

Fold the end of the buri leaf by 1 inches

Fold the bottom edge into a triangle

Start rolling up the buri leaf in an overlapping manner

Roll up the buri to make a tube

Attach a small piece of wooden pick to secure the tube

Fill the tube with malagkit

Seal the ibus tube

Tie with strips of buri

Adobong Baboy Ingredients

1 kilo pork cut in cubes 1 clove garlic pounded 1 medium onion chopped 1 tablespoon sugar 4 laurel leaves 6 tablespoons soy sauce 6 tablespoons vinegar 1 tablespoon ground or whole black pepper 1 cup rice water MSG (optional) Sugar (optional) Cooking oil

Adobong Baboy Cooking Instructions

Marinate pork in soy sauce garlic and pepper for 1 hour

Sauteacute onion then drop the marinated pork and laurel leaves Continue sauteing until liquid has evaporated and meat starts to render fat Pour the marinade including the bits of garlic and a cup of rice water Add the potato and continue boiling in medium fire until pork becomes tender Pour vinegar and simmer until little sauce is left Season with sugar if desired according to taste Serve hot

Filipino Callos (Beef tripe) Ingredients

1 kilo beefs tripe (tuwalya ng baka) sliced in serving pieces 1 tablespoon garlic minced 1 small onion chopped 1 can pork and beans 5 tablespoons soy sauce 14 tablespoon ground black pepper 14 tablespoon sugar 1 root ginger crushed 1 tablespoon salt MSG (optional)

Filipino Callos (Beef tripe) Cooking Instuctions

In a stock pot with enough water add the beef stripe ginger and salt Bring to a boil for 20 minutes to remove the obscenity

Remove from fire replace water and boil again until beefs tripe becomes tender Slice the beefs tripe lengthwise and set aside

Sauteacute garlic and onion Add the beefs tripe soy sauce pepper Stir fry for 10 minutes Add the pork and beans and sugar Continue cooking for another 5 minutes or until done Serve hot

Warek Warek Ingredients

Pigrsquos meat and entrails (tongue liver intestine) White onion thinly sliced Salt and pepper Calamansi or lemon juice Pigs brain Mayonnaise (optional)

Warek Warek Instructions

Parboil intestines with sliced lemon or calamansi to remove the odor Parboil tongue until half cooked Wash and clean well the liver

Grill intestine tongue and liver until brown Slice into 1rdquo long and 14rdquo thick (or your desired sizes) then place in a large bowl Mix the slices of onion and boiled brain Balance seasoning with calamansi juice salt and pepper according to taste

Cooking Tip

If porks brain is not enough or not available you may use mayonnaise as a substitute

You can also wrap the brain in an aluminum foil and grill Blend in the dinakdakan and viola Ready to eat

Pork Sisig Ingredients

1 kilo pork head (face ear cheek tongue) 14 cup liver broiled and cut in cubes 1 tablespoon garlic minced 1 small onion chopped 2 bay leaves 12 cup vinegar 1 tablespoon red bell pepper chopped 12 teaspoon ground black pepper 1 cup pork or beef stock 2 kalamansi sliced 3 siling labuyo chopped Salt or fish sauce to taste

Pork Sisig Cooking Instructions

Grill porkrsquos head to remove any remaining hair Boil until tender debone and then cut in small cubes

Sauteacute garlic onion red bell pepper Add liver and pork Season with salt vinegar and pepper Add stock and bay leaves Bring to a boil then simmer until little sauce is left Adjust seasoning according to taste

Garnish with kalamansi and siling labuyo on a sizzling plate Squeeze the kalamansi and stir the chopped siling labuyo over the plate if desired

Pork Sinigang Ingredients

10 tamarind seeds or 1 package sinigang mix 1 kilo pork cut in 1 12 inches chunks (liempo kasim or ribs) 1 onion sliced 4 tomatoes sliced 1 radish (labanos) sliced 5 string beans(sitaw) cut in 2rdquo length 12 cup kangkong leaves (river spinach) 4 pieces gabi (taro) peeled and cut in halve 2 whole siling haba (long green pepper) Soy sauce Kalamansi

Pork Sinigang Cooking Instructions

Boil the tamarind seeds mash and drain the juice Set aside

In a saucepan or stock pot boil pork until tender Add onion tomato and tamarind juice Add gabi until tender and thickens the soup Simmer then add radish and string beans When tender add kangkongleaves Season with fish sauce according to taste Serve hot with soy sauce and sliced kalamansi

Sinanglaw Sinanglao Ingredients

1 12 kilo of beef innards of your preference

large intestine

heart

lungs

tenderloin

2 clove garlic pounded 3 onions sliced 1 package sinigang mix (or kamyas or tamarind seeds) 1 root ginger crushed Banana leaves (optional) Salt and pepper to taste

Sinanglaw Sinanglao Cooking Instructions

Wash and mash the raw innards with salt and banana leaves When cleaned parboil in a large kettle with ginger to remove the odor and obstinacy Strain and cut 1 ndash 2 inches lengths or your desired sizes

In a stock pot drop the onions Put the innards on top of the onions then on top of the innards the garlic Cover and simmer gently until most of the onions extract its juice Season with salt then cook for 15 minutes or until seasoning is absord Add enough water to cover about 3 inches above the meat Bring to a boil and add sinigang mix according to preferred sour taste Continue boiling in medium low fire until meat becomes tender Add chili peppers and season with fish sauce to taste Add little bile if desired and serve

Menudo Ingredients

1 kilo pork cut into desired pieces 14 kilo hotdog cut into desired pieces 14 kilo liver cut into desired pieces 1 potato diced (fry in 3 minutes) 1 carrot diced (fry in 3 minutes) 1 onion minced 1 tablespoon garlic minced 12 cup soy sauce 12 cup raisins 1 can tomato sauce 2 stems kinchay (celery) chopped 1 teaspoon ground black pepper Cooking Oil Sugar

Menudo Cooking Instructions

Marinate pork in soy sauce and ground black pepper for 1 hour or more Boil liver for 5 minutes Drain and set aside

Sauteacute garlic and onion Add marinated pork and kitchay Continue sauteing until all liquid has evaporated and meat starts to render fat

Add tomato sauce and simmer for 15 minutes Add liver hotdog potato and carrot Continue cooking in medium fire for 5 minutes or until done

Season with little sugar (if desired) according to taste Serve hot

Pork Embotido Ingredients

1 kilo ground pork 1 carrot minced 1 can reno liver spread 12 cup pickles minced 12 cup raisins 2 beaten eggs 1 tablespoon salt 2 small onions minced 12 cup tomato sauce 12 cup grated cheese 1 hotdog minced 2 broiled eggs sliced Kinchay o celery minced 2 slices bread minced 14 tablespoon ground black pepper MSG (optional)

Embotido Cooking Instructions

In a bowl combine all ingredients (except the hard boiled eggs) and mix well until blended

Place a mound (1 cup per roll) of meat mixture on a sheet of oily greased aluminum foil (place the slices of egg at the center of each mixture) and form an 8 long by 2 diameter roll

Steam for 30-40 minutes Remove from steamer and let cool

You may either fry or eat it as is Serve with catsup

Kare Kare Ingredients

1 kilo oxtail cut in chunks 12 kilo beef tripe slice in 2rdquox3rdquo lengths 2 cloves garlic crushed 1 big onion sliced 12 cup peanuts grounded 12 cup toasted rice grounded 14 cup annatto seeds 1 heart of banana (puso ng saging) cut in lengths 10 string beans cut into 2rdquo lengths 1 eggplant sliced Salt and pepper to taste Bagoong alamang Cooking oil

Kare Kare Cooking Instructions

Place annatto seeds in 12 cup water for 30 minutes Mash seeds and set aside the annatto water Discard the seeds

Boil beefrsquos oxtail and tripe in separate saucepan until tender Drain both oxtail and tripe Save the broth of the oxtail only

Sauteacute garlic and onion in a large saucepan Add annatto water oxtail and tripe Simmer and then add the grounded peanut and toasted ground rice Stir and continue to simmer for few minutes Add broth just enough to make a thick sauce Parboil then add vegetables (do not overcook) Season with salt and pepper according to taste Serve hot with bagoong alamang

Papaitan Ingredients

12 kilo following beef innards cut in 1 cube

tripe liver kidney heart pancreas intestines

1 cup beef tenderloin cut in 12 cubes 14 cup bile 1 onion minced 1 clove garlic minced 1 head ginger minced 14 cup onion leaves 5 Philippine birds eye peppers (siling labuyo) Salt and pepper Fish sauce

Ingredients for cleaning and boiling the innards

1 lemon sliced(optional) 8 kalamansi sliced (optional) Banana leaves (optional) 1 ginger root crushed

Papaitan Cooking Instructions

Wash and mash the raw innards with salt and banana leaves to get rid of the odor When cleaned boil in a large kettle with ginger and lemon or kalamasi until tender Cut into 12 inch cubeslengths Set aside

Suate ginger garlic and onion When onion appears translucent drop the beef innards Spice with salt and pepper and continue sauteacuteing until enough broth comes out from the innards Pour enough water to cover the mixture Bring to a boil for a while and then drop the beef tenderloin Simmer until tenderloin is cooked then drop the siling labuyo

Add bile little by little (be careful not to over bitter taste) and adjust seasoning with fish sauce according to taste Serve hot in a bowl and garnish with chopped onion leaves

Cooking Tip

To make it healthy and if you have the time cook the papaitan long before you intend to serve Let it cool then refrigerate All the fat will solidify and you can easily scrape it from the surface The taste will not change it will even improve as the meat and all the condiments will have blended so well in the broth already

Calamansi juice will further enhance the taste And if you want a stronger pepper aroma but not the spice put some chopped siling haba

Pata Tim Ingredients

1 kilo porkrsquos leg (pata) 14 cup soy sauce 34 cup pineapple juice 34 cup oyster sauce 2 cloves garlic rushed 1 tablespoon rice wine 1 tablespoon pepper corns 1 red onion chopped 3 bay leaves Lettuce (fried in 2 minutes)

Pata Tim Cooking Instructions

In a stock pot with enough water simmer the pork pata with all the ingredients until fork tender Add hot water if necessary to replace the evaporated liquid Drain and cut the meat from one side and separate the bones Save 1 cup of broth

Place lettuce in a platter Put the pata over the lettuce Set aside

Pata Tim Sauce Ingredients

1 cup broth of pata 5 tablespoons cornstarch Salt to taste

Pata Tim Sauce Cooking Instructions

In a skillet combine broth cornstarch and salt to taste Bring to boil until sauce becomes thick

Pour the sauce on top of the pata Serve hot

Cooking Tip

Boiling the porks leg slowly and gently over low heat brings out the flavor of the meat and keeps the meat very tender

Nilagang Baka Ingredients

1 kilo beef cut in chunks 1 small head cabbage (repolyo) quartered 14 kilo Chinese cabbage (pechay) 2 potatoes quartered 1 onion sliced 1 tablespoon peppercorns Fish sauce 2 beef boullion 1 lemon or 5 kalamansis Soy sauce

Nilagang Baka Cooking Instructions

Fry the potatoes in 3 minutes Set aside

In a stock pot simmer the beef with onion and peppercorn for at least one hour Remove the scum that rises above the soup More water maybe added if the beef if tough When beef is very tender add potatoes and carrots Let stand for 5 minutes Add repolyo cabbage and Chinese cabbage Season with fish sauce according to taste

Remove from fire and serve hot with a mixture consisting of soy sauce and lemon or kalamansi juice

Cooking Tip

Boiling the beef chunks slowly and gently over low heat brings out the flavor of the meat and keeps the meat very tender

But but butif you dont have much time and you want to expedite the cooking process use pressure cooker to soften the meat of the beef shank When tender add the necessary ingredients

Sweet and Sour Meatballs Ingredients

Meatballs Ingredients

1 kilo ground pork or beef 1 onion minced 1 clove garlic minced 3 well beaten eggs 12 cup flour Ground pepper Soy sauce Salt

Sauce Mixture Ingredients

1 can pineapple (set aside juice) sliced 1 carrot sliced 1 bell pepper sliced lengthwise 4 tablespoons garlic minced 1 onion chopped 12 tablespoon salt 1 tablespoon sugar 3 tablespoons soy sauce 12 cup water 2 tablespoons flour Ground black pepper Cooking oil

Sweet and Sour Meatballs Cooking Instructions

In a bowl mix all the meat balls ingredients together Season with salt soy sauce and pepper according to taste Form a ball 1rdquo diameter out of the mixture Deep fry the raw meat balls until golden brown Strain drain in a plate with paper towel and set aside in a platter

In a skillet sauteacute garlic and onion Add the pineapple and carrot Simmer for 10 minutes Add the pineapple juice sugar soy sauce water flour salt and water Simmer until a saucy consistency is achieved Add bell pepper Simmer for 1 minute

Pour the hot sauce (mixture) on top of the meat balls Serve hot with rice

Lechon Liempo Ingredients

Pork meat (liempo) 12 -16 inches long Garlic pounded Salt and pepper to taste Rosemary leaves Sliced tomatoes for garnishing

Lechon Liempo Cooking Instructions

Wash and dry meat with paper towel Rub inner layer of meat with a mixture of salt pepper garlic and rosemary leaves Roll meat and then tie both ends forming a circular tube form Place in a roasting pan

Preheat oven to 400F Bake in oven for about 15 minutes and then decrease heat to 350F Bake for about one and a half hours to 2 hours or until meat turns golden brown and crispy Remove pan from oven then put meat on a rack Slice in rings and place in a platter Garnish with sliced tomatoes then serve

Lechon Kawali Ingredients

I kilo pork belly (liempo) 2 tablespoon salt 12 tablespoon peppercorns 4 cloves garlic pounded 1 bottle 7-up (optional) Cooking oil

Sauce Ingredients

Vinegar Soy sauce Onion chopped Garlic mined Mang Tomas lechon sauce (optional)

Lechon Kawali Cooking Instructions

Boil water with salt garlic peppercorn and 7-up Add pork and continue boiling until tender Strain pork and keep dry Deep fry in hot cooking oil until golden brown and crispy Chop the lechon kawali and serve with lechon sauce or vinegar with soy sauce onion and garlic

Kilawing Kambing Ingredients

1 kilo goatrsquos meat with skin preferred cuts are from the thigh loin neck and shoulder 2 big onions sliced 1 root ginger cut in strips (optional) 3 siling labuyo chopped Vinegar Salt and pepper Soy sauce

Kilawing Kambing Cooking Instructions

Marinate goat meat in soy sauce grill then make small slices

Balance seasoning with vinegar salt and pepper according to taste Garnish with onion and silling labuyo Refrigerate then serve

Insarabasab Ingredients

1 kilo pork (shoulder preferred) 1 onion thinly sliced 1 ginger root chopped 1 tablespoon Philippine birds eye pepper (siling labuyo) 12 tablespoon ground pepper 2 tablespoons vinegar 1 lemon or 5 kalamansi Soy sauce Salt to taste

Insarabasab Cooking Instructions

Slice the pork 1rdquo thick for roasting Spice with salt

Roast pork over an open fire until all pink color of meat disappears When roasted slice pork again into 14 x 1 (thickness x length) long strips and then mixed with onions ginger vinegar pepper and siling labuyo Season with soy sauce and lemon or kalamansi juice according to taste Serve as food in a meal or as pulutan (something to pick up during drinking session)

Igado Ingredients

1 kilo combination of the following

Porkrsquos liver cut in slices

porkrsquos kidney cut in slices

porkrsquos heart cut in slices

1 tablespoon garlic minced 1 medium onion chopped 1 segment ginger cut in stripes 1 small can green peas (gisantes) 2 small carrots cut in slices 1 bell pepper cut in slices 1 cup vinegar Soy sauce Salt and pepper Cooking oil

Igado Cooking Instructions

In a bowl marinate liver in vinegar Set aside

Saute garlic ginger and onion in oil Add porkrsquos heart and kidney and spice with salt and pepper Saute for 15 minutes or until broth comes out from the innards (add 14 cup water if necessary to soften) Add the liver and continue sauteing for another 5 minutes Add soy sauce to season and continue cooking until sauce thickens Add the carrots fist and when tender drop the bell pepper and peas Cook until vegetables are done

Cooking Tip

You can use porks meat (pork belly preferred) tenderloin spleen or combination if porks heart and kidney are not available

Per photo and if you want it dried just transfer the Igado mixture in another pan and saute until dry But its the one with sauce that is traditional and authentic

Pork Humba Ingredients

12 kilo pork belly cut in cubes 2 cloves garlic crushed 1 small onion chopped 13 cup vinegar 14 cup soy sauce 14 cup brown sugar 3 bay leaves 1 cup rice water 14 tablespoon ground black pepper Cooking oil

Pork Humba Cooking Instructions

Marinate pork in soy sauce and pepper for 1 hour

Saute garlic and onion Add pork from the marinade and bay leaves Stir fry for few minutes until pork starts to render its oily fat Add rice water then bring to a boil until most of the liquid has evaporated Add vinegar but do not stir in order not to over sour the flavor Parboil for few minutes then add the brown sugar stirring once in a while Simmer until a saucy consistency is achieved Adjust seasoning with soy sauce according to taste Serve hot

Dinuguan (Pork Blood Stew) Ingredients

1 kilo pork meat ear intestine or combinations 3-4 cups porkrsquos or beefrsquos blood 1 small head of garlic minced 1 small onion minced 1 tomato chopped 3 long peppers (siling haba) 5 tablespoon vinegar Salt or fish sauce (patis) to taste MSG (optional)

Dinuguan (Pork Blood Stew) Cooking Instructions

Boil pork until tender and cut into desired sizes Save the broth

Sauteacute garlic and onion Add the pork and spice with salt Continue sauteing until liquid has evaporated and meat starts to render fat and edges turn to brown

Add vinegar broth and siling labuyo Simmer for 10 minutes Adjust seasoning with fish sauce according to taste Pour porkrsquos blood stirring regularly for 5 minutes Remove from fire and serve hot

Crispy Pata Ingrediets

1 kilo porkrsquos knuckle (pata) 1 onion chopped 2 bay leaves 14 cup peppercorns 2 tablespoons salt Cooking oil

Sauce Ingredients

1 tablespoon onion chopped 1 tablespoon garlic pounded 12 cup vinegar Soy sauce to taste

Crispy Pata Cooking Ingredients

Boil porkrsquos knuckle in a stock pot with enough water to cover (more water maybe added if the meat is tough) Add salt bay leaves peppercorn and onion Continue boiling until tender then drain and hang to dry Place in the refrigerator overnight Deep fry in hot cooking oil until golden brown Serve with a mixture composed of soy sauce vinegar garlic and onion

Bagnet (Chicharon Baboy) Ingredients

1 kilo pork belly cut into desired pieces 1 liter cooking oil 12 liter water Salt to taste Water

Bagnet (Chicharon Baboy) Cooking Instructions

In a stock pot bring water to a boil with added salt Drop pork and continue boiling for 20 minutes Drain and set aside

Submerged pork in hot cooking oil for few seconds strain and sprinkle with cold water Do this process 3 times until skin pops

Submerge pork until golden brown and serve hot in a platter

Cooking Tip

To avoid mess as well as burns cook in a low cooking area

Beef Caldereta Ingredients

1 12 kilo beef cut in chunks 1 potato quartered (fry in 3 minutes) 1 carrot cut in 1 inch chunks (fry in 3 minutes) 1 clove garlic pounded 1 onion chopped 1 can liver spread or ground liver 1 tomato quartered 1 can tomato sauce 15 green olives (stoned or pitted) 1 tablespoon pickles 2 tablespoons peanut butter 1 grated cheese 1 bell pepper chopped 1 tablespoon ground black pepper 2 stems kinchay (celery) chopped 12 cup soy sauce Cooking oil (Olive oil preferred if available) MSG (optional)

Beef Caldereta Cooking Instructions

In a bowl marinate beef in soy sauce and ground black pepper for 1 hour

In a saucepan sauteacute garlic and onion Add the marinated beef tomato and kitchay Continue sauteing until all liquid has evaporated and meat starts to render fat Add water enough to cover the beef Boil until beef becomes tender

Add tomato sauce and pickles Simmer for 10 minutes Add cheese peanut butter liver spread potato green olives and carrots Simmer for 5 minutes Drop the bell pepper Simmer for 1 minute before serving Serve hot

Kilawing Bituka Ingredients

Large Intestines of pork (bituka ng baboy) Garlic minced Onion sliced Ginger crushed Long green chili peppers (siling haba) Scallions chopped Banana leaf

Kilawing Bituka Cooking Instructions

Wash and mash the intestine with salt and banana leaf to get rid of the odor Wash and clean very well then boil intestine with ginger until tender Cut into desired sizes

Saute garlic and onion Add and brown the intestine Lower heat then blend with soy sauce vinegar and pepper according to taste Garnish with scallions and long green chili pepper Serve as pulutan-something to pick up when drinking a liquor

Bistek Ingredients

34 kilo tender pork or beef steaks sliced 1 tablespoon kalamansi or lemon juice 5 tablespoons soy sauce 12 teaspoon ground black pepper 1 big onion sliced in rings Salt and pepper to taste Cooking oil (Olive oil preferred)

Bistek Cooking Ingredients

Marinate porkbeef steak with kalamansi (or lemon) juice soy sauce salt and pepper for 30 minutes or more Set aside

Fry onion rings until translucent Set aside

In a skillet fry marinated porkbeef steak over high heat turning upside down several times until tender Add onion rings and just enough marinade to create oily sauce Cover and simmer until done Serve hot

Pork Binagoongan Ingredients

1 kilo pork liempo cut in serving pieces 12 cup shrimp bagoong 1 tablespoon garlic minced 1 small onion chopped 1 medium tomato sliced in 8 pcs 1 teaspoon Philippine birds eye pepper (siling labuyo) 5 tablespoon vinegar 12 tablespoon sugar 1 eggplant cut in slices

Pork Binagoongan Cooking Preparation

Boil pork until tender and cut into cubes Set aside

Sauteacute garlic onion and tomato Add pork and shrimp bagoong Stir fry for few minutes until pork starts to render fat and edges turn to brown Add vinegar and siling labuyo Simmer for 5 minutes Season with sugar and drop the eggplant Continue cooking in low fire until the eggplant is done Serve hot

Bopis Ingredients

12 kilo pork lungs 12 kilo pork heart 1 medium carrots cut into small cubes 1 medium kinchay or celery 5 Philippine birdrsquos eye (siling labuyo) 5 tablespoons soy sauce 5 tablespoons vinegar 1 tablespoon annatto (atsuete) seeds substitute 14 cup catsup Salt and pepper to taste MSG (optional)

Bopis Cooking Preparation

Boil the heart and lungs for 10 minutes Remove and chop into small sizes Set aside and discard the water

Boil again for another 10 minutes in new water Strain and set aside

Mash the annatto seeds in 14 cup water Save the annatto water and discards the seeds

Sauteacute garlic and onion Add lungs heart kinchay and soy sauce Saute for another 10 minutes Add vinegar and siling labuyo Simmer for 5 minutes Season with salt and pepper Add carrots and annato water Simmer and continue cooking until done Serve hot

Kalderetang Kambing Ingredients

1 12 kilos goat meat cut into chunks 1 potato quartered 1 carrot cut in 1 inch chunks or slices 1 clove garlic pounded 1 onion chopped 1 can liver spread or ground liver 1 tomato quartered 1 can tomato sauce 15 green olives (stoned or pitted) 1 tablespoon pickles 2 tablespoons peanut butter 1 grated cheese 1 bell pepper sliced 1 tablespoon ground black pepper 2 stems kinchay (celery) chopped 2 laurel leaves 12 cup soy sauce Cooking oil MSG (optional)

Kalderetang Kambing Cooking Instructions

Fry the potato and carrot for 3 minutes Set aside

In a bowl marinate goat meat in vinegar soy sauce and ground black pepper for 1 hour Set aside

Sauteacute garlic and onion in a saucepan Add the marinated goatrsquos meat tomato and kitchay Continue sauteing until all liquid has evaporated and meat starts to render fat Add water enough to cover the goatrsquos meat Boil until tender

Add tomato sauce and pickles Simmer for 10 minutes Add the cheese peanut butter liver spread potato olives and carrots Simmer for 5 minutes Drop the bell pepper Simmer 1 minute before serving Serve hot

Lechon Kawali Ingredients

I kilo pork belly (liempo) 2 tablespoon salt 12 tablespoon peppercorns 4 cloves garlic pounded 1 bottle 7-up (optional) Cooking oil

Sauce Ingredients

Vinegar Soy sauce Onion chopped Garlic mined Mang Tomas lechon sauce (optional)

Lechon Kawali Cooking Instructions

Boil water with salt garlic peppercorn and 7-up Add pork and continue boiling until tender Strain pork and keep dry Deep fry in hot cooking oil until golden brown and crispy Chop the lechon kawali and serve with lechon sauce or vinegar with soy sauce onion and garlic

Pata Tim Ingredients

1 kilo porkrsquos leg (pata) cut in chunks 14 cup soy sauce 2 tablespoons brown sugar 1 onion chopped 1 clove garlic minced 1 tomato chopped 2 tablespoon banana blossoms 1 tablespoon star anise 1 can tomato sauce Cooking oil Broth

Pata Tim Cooking Instructions

In a saucepan brown pork pata in oil then add the garlic onion and tomatoes Stir fry for 3 minutes then add the broth to cover soy sauce and sugar Cover and simmer until the pork is tender When little sauce is left add the tomato sauce Simmer for few minutes until sauce thickens Season with salt pepper and oyster sauce to taste Drop the banana blossoms and star anise Cook until done are done and serve

Pork Adobo Ingredients

1 kilo pork cut in cubes 1 clove garlic pounded 1 medium onion chopped 1 tablespoon sugar 4 laurel leaves 6 tablespoons soy sauce 6 tablespoons vinegar 1 tablespoon ground black pepper 1 cup rice water 1 potato quartered Hard boiled eggs MSG (optional) Cooking oil

Pork Adobo Cooking Instructions

Fry potato in 3 minutes Set aside

Brown the pork then add rice water vinegar soy sauce and the rest of the ingredients except the potato and hard boiled eggs When pork is light tender add the potato Cook until done or when little sauce is left then garnish with hard boiled eggs

Adobong Kangkong Ingredients

1 bundle of kangkong (river spinanch) cut stems 1rdquo length 14 cup vinegar 14 cup soy sauce 1 clove garlic minced

Adobong Kangkong Cooking Instructions

Saute garlic When golden brown add all other ingredients Cover and simmer until done Donrsquot overcook the kangkong Serve hot

Filipino Spaghetti Ingredients

1 kilo spaghetti noodles 34 kilo ground beef 1 carrot minced 1 small can evaporated milk 1 can liver spread 14 kilo hotdog slices 1 tablespoon garlic minced 1 onion minced 2 bottles of banana catsup 1 can tomato sauce 1 cup grated cheese 1 tablespoon sugar Salt and pepper Cooking oil

Filipino Spaghetti Cooking Instructions

Boil spaghetti noodles with salt and cooking oil for 10 minutes Drain and set aside in a platter

Sauteacute garlic and onion Add ground beef and cook until meat turns light brown Season with salt and pepper Add banana catsup and tomato sauce Simmer for 10 minutes Add hotdog carrots sugar liver spread and milk Simmer for 5 minutes This is your sauce mixture

Pour the mixture on top of the spaghetti noddles Garnish with grated cheese

Arroz Caldo Ingredients

1 kilo chicken cut in small pieces 1 cup uncooked malagkit or plain rice or combination 1 small onion chopped 1 tablespoon garlic chopped 1 root ginger sliced 6 cups water or broth Fish sauce Cooking oil Salt to taste (optional) Chicken bouillon cubes (optional) 1 tablespoon minced fried garlic (for garnishing) 1 tablespoon scallions (for garnishing)

Arroz Caldo Cooking Instructions

In a casserole sauteacute garlic onion and ginger in oil Add chicken and stir fry with fish sauce until light browned Drain any remaining oil and then add rice Add enough water and bring to boil Continue cooking stirring occasionally until chicken is tender and rice is done (add hot water if necessary) Season with fish sauce according to taste Serve hot in a bowl Garnish on top with fried minced garlic and scallions

Cooking Tip

Always dry chicken well with paper towels before placing into hot frying pan so it wont stick

You have the option of using salt or chicken bouillon cubes as seasoning instead of fish sauce

Leche Flan (egg yolk) Ingredients

10 egg yolks (pula ng itlog) well beaten 1 big can evaporated milk 1 big can condense milk 3 tablespoons brown sugar 1 tablespoon vanilla 3 moulds (lyanera) container Aluminum foil 34 cup water

Leche Flan (egg yolks) Cooking Instructions

Mix water and sugar in the moulds Parboil in very low fire until it turns brown and sticky Do not overcook the sugar

In a bowl mix the following ingredients egg yolks evaporated milk condensed milk and vanilla Pour the mixture in the moulds and cover with aluminum foil Steam for about 15 - 20 minutes Remove from the steamer Cool it down before serving

Cooking Tip

You can also bake it for 45 minutes 370F placing the lyanera in the middle of a bigger tray half filled with water -

Okoy - Deep Fried Shredded Papayas w Shrimp

Ingredients

1 medium sized Papaya shredded

14 kilo of prawns

1 onion sliced

12 cup of flour

1 egg

1 cup of water

12 tsp of salt

Cooking oil for deep frying

Cooking Procedure

Mix flour egg salt and water in a bowl then add the shredded papaya and mix it well

Get your deep frying pan and pour the cooking oil Let it heat up well Get a small saucer and place about two to three spoonful of your papaya and flour mixture Flatten the mixture with the back of a spoon to have a nice round shape of about an inch thickness Decorate the top with a prawn from the saucer slide the mixture gently on your hot oil and cook both sides until golden brown Be careful dont splatter it Now to prepare a vinegar dip - Get a cup of Vinegar (any kind but preferably sukang puti or according to your likeness) chopped some chilis ground garlic salt and pepper

Sisig BangusMilkfish

Ampalaya Leaves with Sardines

Palitaw

Ingredients and cooking procedure after the jump

Ingredients

1 kilo of Galapong malagkit (Glutinous rice dough)

1 coconut meat grated

12 kilo fo white sugar

Water for cooking

Sesame seeds toasted

Cooking procedure

Divide the galapong into several portions depending on the size of serving you desire

Roll each ortion into a ball and flatten to make a tounge like shape

Boil some water While the water is boiling dro each of the galaong portions It is cooked when the galapong surfaces

Remove each cooked portion Allow to cool

Dredge in grated coconut and srinkle with sugar mixed with toasted sesame seeds before serving

Page 15: Pinoy Recipe

Sapin Sapin

Sapin-Sapin Recipe made from rice flour or rice that has been soaked overnight then crushed into a paste sometimes yams or yam flour coconut milk and sugar Each layer is tinted (the bottom one a deep ube-like purple the middle a golden yolk yellowthe top one white) and steamed before the next layer is added This famous Sapin-Sapin originated from the northern part of the Philippines the province of Abra A treat as sumptuous as sapin-sapin is no longer surprising when ways of cooking it is already spread down to other provinces and thus now being enjoyed by many Fast foods cake and pastry shops are making and selling their versions of sapin-sapin Estimated cooking time 1 hour and 30 minutes

Sapin Sapin Ingredients

1 12 cups malagkit dough (galapong)

12 cup rice galapong

2 12 cups white sugar

3 cups cooked ubi (mashed)

grated coconut

4 cups thick coconut cream (from 2-3 coconuts)

2 cans (big) condensed milk

food coloring violet amp egg-yellow

Sapin Sapin Cooking Instructions

Blend all ingredients except mashed ubi and food coloring Divide Into 3 Parts To one part ndash add mashed ubi To heighten the color of the ubi add a dash of violet food coloring Mix well To 2nd part ndash add egg-yellow coloring Mix well To 3rd part ndash just plain white nothing to add

Grease a round baking pan Line with banana leaves and grease the leaves Then pour in ubi mixture Spread evenly Steam for 30 minutes or more until firm Note cover the baking pan with cheese cloth before steaming Pour 2nd layer on top of the cooked ubi Cover again and steam for 30 minutes Lastly pour in 3rd layer or the plain mixture Again steam for 30 minutes or until firm Meanwhile fry the grated coconut until brown and put on top of the sapin-sapin Cool before slicing Tags delicacy rice sweets

Suman sa Ibus

Our Filipino rice-farming forefathers believed that there is nothing better to fill the stomach than rice grown and tended by onersquos own perseverance Whether it is simple boiled rice rice gruel or rice cake it is prepared carefully in appreciation of the farmers hard work In the province it is still a sight to see women gathered around a tub of soaked rice telling stories as they wrapped suman And if the variety of ways a suman is wrapped is any indication it is of the artistry skill and ingenuity of these women

Suman sa Ibus Ingredients

3 cups malagkit rice 2 teaspoons salt 2 cups thick coconut milk

Suman sa Ibus Cooking Instructions Soak malagkit in water for an hour or ntil grains are swollen Drain Add salt nd coconut milk Mix well Prepare ibus then fill with rice mixture Seal tubes and tie with strips of the ibus Arrange the suman in a big saucepan and cover with water Cover the pot and boil for 2 hours or until cooked Serve with sugar or ripe mango

How to wrap a Suman Ibu

Fold the end of the buri leaf by 1 inches

Fold the bottom edge into a triangle

Start rolling up the buri leaf in an overlapping manner

Roll up the buri to make a tube

Attach a small piece of wooden pick to secure the tube

Fill the tube with malagkit

Seal the ibus tube

Tie with strips of buri

Adobong Baboy Ingredients

1 kilo pork cut in cubes 1 clove garlic pounded 1 medium onion chopped 1 tablespoon sugar 4 laurel leaves 6 tablespoons soy sauce 6 tablespoons vinegar 1 tablespoon ground or whole black pepper 1 cup rice water MSG (optional) Sugar (optional) Cooking oil

Adobong Baboy Cooking Instructions

Marinate pork in soy sauce garlic and pepper for 1 hour

Sauteacute onion then drop the marinated pork and laurel leaves Continue sauteing until liquid has evaporated and meat starts to render fat Pour the marinade including the bits of garlic and a cup of rice water Add the potato and continue boiling in medium fire until pork becomes tender Pour vinegar and simmer until little sauce is left Season with sugar if desired according to taste Serve hot

Filipino Callos (Beef tripe) Ingredients

1 kilo beefs tripe (tuwalya ng baka) sliced in serving pieces 1 tablespoon garlic minced 1 small onion chopped 1 can pork and beans 5 tablespoons soy sauce 14 tablespoon ground black pepper 14 tablespoon sugar 1 root ginger crushed 1 tablespoon salt MSG (optional)

Filipino Callos (Beef tripe) Cooking Instuctions

In a stock pot with enough water add the beef stripe ginger and salt Bring to a boil for 20 minutes to remove the obscenity

Remove from fire replace water and boil again until beefs tripe becomes tender Slice the beefs tripe lengthwise and set aside

Sauteacute garlic and onion Add the beefs tripe soy sauce pepper Stir fry for 10 minutes Add the pork and beans and sugar Continue cooking for another 5 minutes or until done Serve hot

Warek Warek Ingredients

Pigrsquos meat and entrails (tongue liver intestine) White onion thinly sliced Salt and pepper Calamansi or lemon juice Pigs brain Mayonnaise (optional)

Warek Warek Instructions

Parboil intestines with sliced lemon or calamansi to remove the odor Parboil tongue until half cooked Wash and clean well the liver

Grill intestine tongue and liver until brown Slice into 1rdquo long and 14rdquo thick (or your desired sizes) then place in a large bowl Mix the slices of onion and boiled brain Balance seasoning with calamansi juice salt and pepper according to taste

Cooking Tip

If porks brain is not enough or not available you may use mayonnaise as a substitute

You can also wrap the brain in an aluminum foil and grill Blend in the dinakdakan and viola Ready to eat

Pork Sisig Ingredients

1 kilo pork head (face ear cheek tongue) 14 cup liver broiled and cut in cubes 1 tablespoon garlic minced 1 small onion chopped 2 bay leaves 12 cup vinegar 1 tablespoon red bell pepper chopped 12 teaspoon ground black pepper 1 cup pork or beef stock 2 kalamansi sliced 3 siling labuyo chopped Salt or fish sauce to taste

Pork Sisig Cooking Instructions

Grill porkrsquos head to remove any remaining hair Boil until tender debone and then cut in small cubes

Sauteacute garlic onion red bell pepper Add liver and pork Season with salt vinegar and pepper Add stock and bay leaves Bring to a boil then simmer until little sauce is left Adjust seasoning according to taste

Garnish with kalamansi and siling labuyo on a sizzling plate Squeeze the kalamansi and stir the chopped siling labuyo over the plate if desired

Pork Sinigang Ingredients

10 tamarind seeds or 1 package sinigang mix 1 kilo pork cut in 1 12 inches chunks (liempo kasim or ribs) 1 onion sliced 4 tomatoes sliced 1 radish (labanos) sliced 5 string beans(sitaw) cut in 2rdquo length 12 cup kangkong leaves (river spinach) 4 pieces gabi (taro) peeled and cut in halve 2 whole siling haba (long green pepper) Soy sauce Kalamansi

Pork Sinigang Cooking Instructions

Boil the tamarind seeds mash and drain the juice Set aside

In a saucepan or stock pot boil pork until tender Add onion tomato and tamarind juice Add gabi until tender and thickens the soup Simmer then add radish and string beans When tender add kangkongleaves Season with fish sauce according to taste Serve hot with soy sauce and sliced kalamansi

Sinanglaw Sinanglao Ingredients

1 12 kilo of beef innards of your preference

large intestine

heart

lungs

tenderloin

2 clove garlic pounded 3 onions sliced 1 package sinigang mix (or kamyas or tamarind seeds) 1 root ginger crushed Banana leaves (optional) Salt and pepper to taste

Sinanglaw Sinanglao Cooking Instructions

Wash and mash the raw innards with salt and banana leaves When cleaned parboil in a large kettle with ginger to remove the odor and obstinacy Strain and cut 1 ndash 2 inches lengths or your desired sizes

In a stock pot drop the onions Put the innards on top of the onions then on top of the innards the garlic Cover and simmer gently until most of the onions extract its juice Season with salt then cook for 15 minutes or until seasoning is absord Add enough water to cover about 3 inches above the meat Bring to a boil and add sinigang mix according to preferred sour taste Continue boiling in medium low fire until meat becomes tender Add chili peppers and season with fish sauce to taste Add little bile if desired and serve

Menudo Ingredients

1 kilo pork cut into desired pieces 14 kilo hotdog cut into desired pieces 14 kilo liver cut into desired pieces 1 potato diced (fry in 3 minutes) 1 carrot diced (fry in 3 minutes) 1 onion minced 1 tablespoon garlic minced 12 cup soy sauce 12 cup raisins 1 can tomato sauce 2 stems kinchay (celery) chopped 1 teaspoon ground black pepper Cooking Oil Sugar

Menudo Cooking Instructions

Marinate pork in soy sauce and ground black pepper for 1 hour or more Boil liver for 5 minutes Drain and set aside

Sauteacute garlic and onion Add marinated pork and kitchay Continue sauteing until all liquid has evaporated and meat starts to render fat

Add tomato sauce and simmer for 15 minutes Add liver hotdog potato and carrot Continue cooking in medium fire for 5 minutes or until done

Season with little sugar (if desired) according to taste Serve hot

Pork Embotido Ingredients

1 kilo ground pork 1 carrot minced 1 can reno liver spread 12 cup pickles minced 12 cup raisins 2 beaten eggs 1 tablespoon salt 2 small onions minced 12 cup tomato sauce 12 cup grated cheese 1 hotdog minced 2 broiled eggs sliced Kinchay o celery minced 2 slices bread minced 14 tablespoon ground black pepper MSG (optional)

Embotido Cooking Instructions

In a bowl combine all ingredients (except the hard boiled eggs) and mix well until blended

Place a mound (1 cup per roll) of meat mixture on a sheet of oily greased aluminum foil (place the slices of egg at the center of each mixture) and form an 8 long by 2 diameter roll

Steam for 30-40 minutes Remove from steamer and let cool

You may either fry or eat it as is Serve with catsup

Kare Kare Ingredients

1 kilo oxtail cut in chunks 12 kilo beef tripe slice in 2rdquox3rdquo lengths 2 cloves garlic crushed 1 big onion sliced 12 cup peanuts grounded 12 cup toasted rice grounded 14 cup annatto seeds 1 heart of banana (puso ng saging) cut in lengths 10 string beans cut into 2rdquo lengths 1 eggplant sliced Salt and pepper to taste Bagoong alamang Cooking oil

Kare Kare Cooking Instructions

Place annatto seeds in 12 cup water for 30 minutes Mash seeds and set aside the annatto water Discard the seeds

Boil beefrsquos oxtail and tripe in separate saucepan until tender Drain both oxtail and tripe Save the broth of the oxtail only

Sauteacute garlic and onion in a large saucepan Add annatto water oxtail and tripe Simmer and then add the grounded peanut and toasted ground rice Stir and continue to simmer for few minutes Add broth just enough to make a thick sauce Parboil then add vegetables (do not overcook) Season with salt and pepper according to taste Serve hot with bagoong alamang

Papaitan Ingredients

12 kilo following beef innards cut in 1 cube

tripe liver kidney heart pancreas intestines

1 cup beef tenderloin cut in 12 cubes 14 cup bile 1 onion minced 1 clove garlic minced 1 head ginger minced 14 cup onion leaves 5 Philippine birds eye peppers (siling labuyo) Salt and pepper Fish sauce

Ingredients for cleaning and boiling the innards

1 lemon sliced(optional) 8 kalamansi sliced (optional) Banana leaves (optional) 1 ginger root crushed

Papaitan Cooking Instructions

Wash and mash the raw innards with salt and banana leaves to get rid of the odor When cleaned boil in a large kettle with ginger and lemon or kalamasi until tender Cut into 12 inch cubeslengths Set aside

Suate ginger garlic and onion When onion appears translucent drop the beef innards Spice with salt and pepper and continue sauteacuteing until enough broth comes out from the innards Pour enough water to cover the mixture Bring to a boil for a while and then drop the beef tenderloin Simmer until tenderloin is cooked then drop the siling labuyo

Add bile little by little (be careful not to over bitter taste) and adjust seasoning with fish sauce according to taste Serve hot in a bowl and garnish with chopped onion leaves

Cooking Tip

To make it healthy and if you have the time cook the papaitan long before you intend to serve Let it cool then refrigerate All the fat will solidify and you can easily scrape it from the surface The taste will not change it will even improve as the meat and all the condiments will have blended so well in the broth already

Calamansi juice will further enhance the taste And if you want a stronger pepper aroma but not the spice put some chopped siling haba

Pata Tim Ingredients

1 kilo porkrsquos leg (pata) 14 cup soy sauce 34 cup pineapple juice 34 cup oyster sauce 2 cloves garlic rushed 1 tablespoon rice wine 1 tablespoon pepper corns 1 red onion chopped 3 bay leaves Lettuce (fried in 2 minutes)

Pata Tim Cooking Instructions

In a stock pot with enough water simmer the pork pata with all the ingredients until fork tender Add hot water if necessary to replace the evaporated liquid Drain and cut the meat from one side and separate the bones Save 1 cup of broth

Place lettuce in a platter Put the pata over the lettuce Set aside

Pata Tim Sauce Ingredients

1 cup broth of pata 5 tablespoons cornstarch Salt to taste

Pata Tim Sauce Cooking Instructions

In a skillet combine broth cornstarch and salt to taste Bring to boil until sauce becomes thick

Pour the sauce on top of the pata Serve hot

Cooking Tip

Boiling the porks leg slowly and gently over low heat brings out the flavor of the meat and keeps the meat very tender

Nilagang Baka Ingredients

1 kilo beef cut in chunks 1 small head cabbage (repolyo) quartered 14 kilo Chinese cabbage (pechay) 2 potatoes quartered 1 onion sliced 1 tablespoon peppercorns Fish sauce 2 beef boullion 1 lemon or 5 kalamansis Soy sauce

Nilagang Baka Cooking Instructions

Fry the potatoes in 3 minutes Set aside

In a stock pot simmer the beef with onion and peppercorn for at least one hour Remove the scum that rises above the soup More water maybe added if the beef if tough When beef is very tender add potatoes and carrots Let stand for 5 minutes Add repolyo cabbage and Chinese cabbage Season with fish sauce according to taste

Remove from fire and serve hot with a mixture consisting of soy sauce and lemon or kalamansi juice

Cooking Tip

Boiling the beef chunks slowly and gently over low heat brings out the flavor of the meat and keeps the meat very tender

But but butif you dont have much time and you want to expedite the cooking process use pressure cooker to soften the meat of the beef shank When tender add the necessary ingredients

Sweet and Sour Meatballs Ingredients

Meatballs Ingredients

1 kilo ground pork or beef 1 onion minced 1 clove garlic minced 3 well beaten eggs 12 cup flour Ground pepper Soy sauce Salt

Sauce Mixture Ingredients

1 can pineapple (set aside juice) sliced 1 carrot sliced 1 bell pepper sliced lengthwise 4 tablespoons garlic minced 1 onion chopped 12 tablespoon salt 1 tablespoon sugar 3 tablespoons soy sauce 12 cup water 2 tablespoons flour Ground black pepper Cooking oil

Sweet and Sour Meatballs Cooking Instructions

In a bowl mix all the meat balls ingredients together Season with salt soy sauce and pepper according to taste Form a ball 1rdquo diameter out of the mixture Deep fry the raw meat balls until golden brown Strain drain in a plate with paper towel and set aside in a platter

In a skillet sauteacute garlic and onion Add the pineapple and carrot Simmer for 10 minutes Add the pineapple juice sugar soy sauce water flour salt and water Simmer until a saucy consistency is achieved Add bell pepper Simmer for 1 minute

Pour the hot sauce (mixture) on top of the meat balls Serve hot with rice

Lechon Liempo Ingredients

Pork meat (liempo) 12 -16 inches long Garlic pounded Salt and pepper to taste Rosemary leaves Sliced tomatoes for garnishing

Lechon Liempo Cooking Instructions

Wash and dry meat with paper towel Rub inner layer of meat with a mixture of salt pepper garlic and rosemary leaves Roll meat and then tie both ends forming a circular tube form Place in a roasting pan

Preheat oven to 400F Bake in oven for about 15 minutes and then decrease heat to 350F Bake for about one and a half hours to 2 hours or until meat turns golden brown and crispy Remove pan from oven then put meat on a rack Slice in rings and place in a platter Garnish with sliced tomatoes then serve

Lechon Kawali Ingredients

I kilo pork belly (liempo) 2 tablespoon salt 12 tablespoon peppercorns 4 cloves garlic pounded 1 bottle 7-up (optional) Cooking oil

Sauce Ingredients

Vinegar Soy sauce Onion chopped Garlic mined Mang Tomas lechon sauce (optional)

Lechon Kawali Cooking Instructions

Boil water with salt garlic peppercorn and 7-up Add pork and continue boiling until tender Strain pork and keep dry Deep fry in hot cooking oil until golden brown and crispy Chop the lechon kawali and serve with lechon sauce or vinegar with soy sauce onion and garlic

Kilawing Kambing Ingredients

1 kilo goatrsquos meat with skin preferred cuts are from the thigh loin neck and shoulder 2 big onions sliced 1 root ginger cut in strips (optional) 3 siling labuyo chopped Vinegar Salt and pepper Soy sauce

Kilawing Kambing Cooking Instructions

Marinate goat meat in soy sauce grill then make small slices

Balance seasoning with vinegar salt and pepper according to taste Garnish with onion and silling labuyo Refrigerate then serve

Insarabasab Ingredients

1 kilo pork (shoulder preferred) 1 onion thinly sliced 1 ginger root chopped 1 tablespoon Philippine birds eye pepper (siling labuyo) 12 tablespoon ground pepper 2 tablespoons vinegar 1 lemon or 5 kalamansi Soy sauce Salt to taste

Insarabasab Cooking Instructions

Slice the pork 1rdquo thick for roasting Spice with salt

Roast pork over an open fire until all pink color of meat disappears When roasted slice pork again into 14 x 1 (thickness x length) long strips and then mixed with onions ginger vinegar pepper and siling labuyo Season with soy sauce and lemon or kalamansi juice according to taste Serve as food in a meal or as pulutan (something to pick up during drinking session)

Igado Ingredients

1 kilo combination of the following

Porkrsquos liver cut in slices

porkrsquos kidney cut in slices

porkrsquos heart cut in slices

1 tablespoon garlic minced 1 medium onion chopped 1 segment ginger cut in stripes 1 small can green peas (gisantes) 2 small carrots cut in slices 1 bell pepper cut in slices 1 cup vinegar Soy sauce Salt and pepper Cooking oil

Igado Cooking Instructions

In a bowl marinate liver in vinegar Set aside

Saute garlic ginger and onion in oil Add porkrsquos heart and kidney and spice with salt and pepper Saute for 15 minutes or until broth comes out from the innards (add 14 cup water if necessary to soften) Add the liver and continue sauteing for another 5 minutes Add soy sauce to season and continue cooking until sauce thickens Add the carrots fist and when tender drop the bell pepper and peas Cook until vegetables are done

Cooking Tip

You can use porks meat (pork belly preferred) tenderloin spleen or combination if porks heart and kidney are not available

Per photo and if you want it dried just transfer the Igado mixture in another pan and saute until dry But its the one with sauce that is traditional and authentic

Pork Humba Ingredients

12 kilo pork belly cut in cubes 2 cloves garlic crushed 1 small onion chopped 13 cup vinegar 14 cup soy sauce 14 cup brown sugar 3 bay leaves 1 cup rice water 14 tablespoon ground black pepper Cooking oil

Pork Humba Cooking Instructions

Marinate pork in soy sauce and pepper for 1 hour

Saute garlic and onion Add pork from the marinade and bay leaves Stir fry for few minutes until pork starts to render its oily fat Add rice water then bring to a boil until most of the liquid has evaporated Add vinegar but do not stir in order not to over sour the flavor Parboil for few minutes then add the brown sugar stirring once in a while Simmer until a saucy consistency is achieved Adjust seasoning with soy sauce according to taste Serve hot

Dinuguan (Pork Blood Stew) Ingredients

1 kilo pork meat ear intestine or combinations 3-4 cups porkrsquos or beefrsquos blood 1 small head of garlic minced 1 small onion minced 1 tomato chopped 3 long peppers (siling haba) 5 tablespoon vinegar Salt or fish sauce (patis) to taste MSG (optional)

Dinuguan (Pork Blood Stew) Cooking Instructions

Boil pork until tender and cut into desired sizes Save the broth

Sauteacute garlic and onion Add the pork and spice with salt Continue sauteing until liquid has evaporated and meat starts to render fat and edges turn to brown

Add vinegar broth and siling labuyo Simmer for 10 minutes Adjust seasoning with fish sauce according to taste Pour porkrsquos blood stirring regularly for 5 minutes Remove from fire and serve hot

Crispy Pata Ingrediets

1 kilo porkrsquos knuckle (pata) 1 onion chopped 2 bay leaves 14 cup peppercorns 2 tablespoons salt Cooking oil

Sauce Ingredients

1 tablespoon onion chopped 1 tablespoon garlic pounded 12 cup vinegar Soy sauce to taste

Crispy Pata Cooking Ingredients

Boil porkrsquos knuckle in a stock pot with enough water to cover (more water maybe added if the meat is tough) Add salt bay leaves peppercorn and onion Continue boiling until tender then drain and hang to dry Place in the refrigerator overnight Deep fry in hot cooking oil until golden brown Serve with a mixture composed of soy sauce vinegar garlic and onion

Bagnet (Chicharon Baboy) Ingredients

1 kilo pork belly cut into desired pieces 1 liter cooking oil 12 liter water Salt to taste Water

Bagnet (Chicharon Baboy) Cooking Instructions

In a stock pot bring water to a boil with added salt Drop pork and continue boiling for 20 minutes Drain and set aside

Submerged pork in hot cooking oil for few seconds strain and sprinkle with cold water Do this process 3 times until skin pops

Submerge pork until golden brown and serve hot in a platter

Cooking Tip

To avoid mess as well as burns cook in a low cooking area

Beef Caldereta Ingredients

1 12 kilo beef cut in chunks 1 potato quartered (fry in 3 minutes) 1 carrot cut in 1 inch chunks (fry in 3 minutes) 1 clove garlic pounded 1 onion chopped 1 can liver spread or ground liver 1 tomato quartered 1 can tomato sauce 15 green olives (stoned or pitted) 1 tablespoon pickles 2 tablespoons peanut butter 1 grated cheese 1 bell pepper chopped 1 tablespoon ground black pepper 2 stems kinchay (celery) chopped 12 cup soy sauce Cooking oil (Olive oil preferred if available) MSG (optional)

Beef Caldereta Cooking Instructions

In a bowl marinate beef in soy sauce and ground black pepper for 1 hour

In a saucepan sauteacute garlic and onion Add the marinated beef tomato and kitchay Continue sauteing until all liquid has evaporated and meat starts to render fat Add water enough to cover the beef Boil until beef becomes tender

Add tomato sauce and pickles Simmer for 10 minutes Add cheese peanut butter liver spread potato green olives and carrots Simmer for 5 minutes Drop the bell pepper Simmer for 1 minute before serving Serve hot

Kilawing Bituka Ingredients

Large Intestines of pork (bituka ng baboy) Garlic minced Onion sliced Ginger crushed Long green chili peppers (siling haba) Scallions chopped Banana leaf

Kilawing Bituka Cooking Instructions

Wash and mash the intestine with salt and banana leaf to get rid of the odor Wash and clean very well then boil intestine with ginger until tender Cut into desired sizes

Saute garlic and onion Add and brown the intestine Lower heat then blend with soy sauce vinegar and pepper according to taste Garnish with scallions and long green chili pepper Serve as pulutan-something to pick up when drinking a liquor

Bistek Ingredients

34 kilo tender pork or beef steaks sliced 1 tablespoon kalamansi or lemon juice 5 tablespoons soy sauce 12 teaspoon ground black pepper 1 big onion sliced in rings Salt and pepper to taste Cooking oil (Olive oil preferred)

Bistek Cooking Ingredients

Marinate porkbeef steak with kalamansi (or lemon) juice soy sauce salt and pepper for 30 minutes or more Set aside

Fry onion rings until translucent Set aside

In a skillet fry marinated porkbeef steak over high heat turning upside down several times until tender Add onion rings and just enough marinade to create oily sauce Cover and simmer until done Serve hot

Pork Binagoongan Ingredients

1 kilo pork liempo cut in serving pieces 12 cup shrimp bagoong 1 tablespoon garlic minced 1 small onion chopped 1 medium tomato sliced in 8 pcs 1 teaspoon Philippine birds eye pepper (siling labuyo) 5 tablespoon vinegar 12 tablespoon sugar 1 eggplant cut in slices

Pork Binagoongan Cooking Preparation

Boil pork until tender and cut into cubes Set aside

Sauteacute garlic onion and tomato Add pork and shrimp bagoong Stir fry for few minutes until pork starts to render fat and edges turn to brown Add vinegar and siling labuyo Simmer for 5 minutes Season with sugar and drop the eggplant Continue cooking in low fire until the eggplant is done Serve hot

Bopis Ingredients

12 kilo pork lungs 12 kilo pork heart 1 medium carrots cut into small cubes 1 medium kinchay or celery 5 Philippine birdrsquos eye (siling labuyo) 5 tablespoons soy sauce 5 tablespoons vinegar 1 tablespoon annatto (atsuete) seeds substitute 14 cup catsup Salt and pepper to taste MSG (optional)

Bopis Cooking Preparation

Boil the heart and lungs for 10 minutes Remove and chop into small sizes Set aside and discard the water

Boil again for another 10 minutes in new water Strain and set aside

Mash the annatto seeds in 14 cup water Save the annatto water and discards the seeds

Sauteacute garlic and onion Add lungs heart kinchay and soy sauce Saute for another 10 minutes Add vinegar and siling labuyo Simmer for 5 minutes Season with salt and pepper Add carrots and annato water Simmer and continue cooking until done Serve hot

Kalderetang Kambing Ingredients

1 12 kilos goat meat cut into chunks 1 potato quartered 1 carrot cut in 1 inch chunks or slices 1 clove garlic pounded 1 onion chopped 1 can liver spread or ground liver 1 tomato quartered 1 can tomato sauce 15 green olives (stoned or pitted) 1 tablespoon pickles 2 tablespoons peanut butter 1 grated cheese 1 bell pepper sliced 1 tablespoon ground black pepper 2 stems kinchay (celery) chopped 2 laurel leaves 12 cup soy sauce Cooking oil MSG (optional)

Kalderetang Kambing Cooking Instructions

Fry the potato and carrot for 3 minutes Set aside

In a bowl marinate goat meat in vinegar soy sauce and ground black pepper for 1 hour Set aside

Sauteacute garlic and onion in a saucepan Add the marinated goatrsquos meat tomato and kitchay Continue sauteing until all liquid has evaporated and meat starts to render fat Add water enough to cover the goatrsquos meat Boil until tender

Add tomato sauce and pickles Simmer for 10 minutes Add the cheese peanut butter liver spread potato olives and carrots Simmer for 5 minutes Drop the bell pepper Simmer 1 minute before serving Serve hot

Lechon Kawali Ingredients

I kilo pork belly (liempo) 2 tablespoon salt 12 tablespoon peppercorns 4 cloves garlic pounded 1 bottle 7-up (optional) Cooking oil

Sauce Ingredients

Vinegar Soy sauce Onion chopped Garlic mined Mang Tomas lechon sauce (optional)

Lechon Kawali Cooking Instructions

Boil water with salt garlic peppercorn and 7-up Add pork and continue boiling until tender Strain pork and keep dry Deep fry in hot cooking oil until golden brown and crispy Chop the lechon kawali and serve with lechon sauce or vinegar with soy sauce onion and garlic

Pata Tim Ingredients

1 kilo porkrsquos leg (pata) cut in chunks 14 cup soy sauce 2 tablespoons brown sugar 1 onion chopped 1 clove garlic minced 1 tomato chopped 2 tablespoon banana blossoms 1 tablespoon star anise 1 can tomato sauce Cooking oil Broth

Pata Tim Cooking Instructions

In a saucepan brown pork pata in oil then add the garlic onion and tomatoes Stir fry for 3 minutes then add the broth to cover soy sauce and sugar Cover and simmer until the pork is tender When little sauce is left add the tomato sauce Simmer for few minutes until sauce thickens Season with salt pepper and oyster sauce to taste Drop the banana blossoms and star anise Cook until done are done and serve

Pork Adobo Ingredients

1 kilo pork cut in cubes 1 clove garlic pounded 1 medium onion chopped 1 tablespoon sugar 4 laurel leaves 6 tablespoons soy sauce 6 tablespoons vinegar 1 tablespoon ground black pepper 1 cup rice water 1 potato quartered Hard boiled eggs MSG (optional) Cooking oil

Pork Adobo Cooking Instructions

Fry potato in 3 minutes Set aside

Brown the pork then add rice water vinegar soy sauce and the rest of the ingredients except the potato and hard boiled eggs When pork is light tender add the potato Cook until done or when little sauce is left then garnish with hard boiled eggs

Adobong Kangkong Ingredients

1 bundle of kangkong (river spinanch) cut stems 1rdquo length 14 cup vinegar 14 cup soy sauce 1 clove garlic minced

Adobong Kangkong Cooking Instructions

Saute garlic When golden brown add all other ingredients Cover and simmer until done Donrsquot overcook the kangkong Serve hot

Filipino Spaghetti Ingredients

1 kilo spaghetti noodles 34 kilo ground beef 1 carrot minced 1 small can evaporated milk 1 can liver spread 14 kilo hotdog slices 1 tablespoon garlic minced 1 onion minced 2 bottles of banana catsup 1 can tomato sauce 1 cup grated cheese 1 tablespoon sugar Salt and pepper Cooking oil

Filipino Spaghetti Cooking Instructions

Boil spaghetti noodles with salt and cooking oil for 10 minutes Drain and set aside in a platter

Sauteacute garlic and onion Add ground beef and cook until meat turns light brown Season with salt and pepper Add banana catsup and tomato sauce Simmer for 10 minutes Add hotdog carrots sugar liver spread and milk Simmer for 5 minutes This is your sauce mixture

Pour the mixture on top of the spaghetti noddles Garnish with grated cheese

Arroz Caldo Ingredients

1 kilo chicken cut in small pieces 1 cup uncooked malagkit or plain rice or combination 1 small onion chopped 1 tablespoon garlic chopped 1 root ginger sliced 6 cups water or broth Fish sauce Cooking oil Salt to taste (optional) Chicken bouillon cubes (optional) 1 tablespoon minced fried garlic (for garnishing) 1 tablespoon scallions (for garnishing)

Arroz Caldo Cooking Instructions

In a casserole sauteacute garlic onion and ginger in oil Add chicken and stir fry with fish sauce until light browned Drain any remaining oil and then add rice Add enough water and bring to boil Continue cooking stirring occasionally until chicken is tender and rice is done (add hot water if necessary) Season with fish sauce according to taste Serve hot in a bowl Garnish on top with fried minced garlic and scallions

Cooking Tip

Always dry chicken well with paper towels before placing into hot frying pan so it wont stick

You have the option of using salt or chicken bouillon cubes as seasoning instead of fish sauce

Leche Flan (egg yolk) Ingredients

10 egg yolks (pula ng itlog) well beaten 1 big can evaporated milk 1 big can condense milk 3 tablespoons brown sugar 1 tablespoon vanilla 3 moulds (lyanera) container Aluminum foil 34 cup water

Leche Flan (egg yolks) Cooking Instructions

Mix water and sugar in the moulds Parboil in very low fire until it turns brown and sticky Do not overcook the sugar

In a bowl mix the following ingredients egg yolks evaporated milk condensed milk and vanilla Pour the mixture in the moulds and cover with aluminum foil Steam for about 15 - 20 minutes Remove from the steamer Cool it down before serving

Cooking Tip

You can also bake it for 45 minutes 370F placing the lyanera in the middle of a bigger tray half filled with water -

Okoy - Deep Fried Shredded Papayas w Shrimp

Ingredients

1 medium sized Papaya shredded

14 kilo of prawns

1 onion sliced

12 cup of flour

1 egg

1 cup of water

12 tsp of salt

Cooking oil for deep frying

Cooking Procedure

Mix flour egg salt and water in a bowl then add the shredded papaya and mix it well

Get your deep frying pan and pour the cooking oil Let it heat up well Get a small saucer and place about two to three spoonful of your papaya and flour mixture Flatten the mixture with the back of a spoon to have a nice round shape of about an inch thickness Decorate the top with a prawn from the saucer slide the mixture gently on your hot oil and cook both sides until golden brown Be careful dont splatter it Now to prepare a vinegar dip - Get a cup of Vinegar (any kind but preferably sukang puti or according to your likeness) chopped some chilis ground garlic salt and pepper

Sisig BangusMilkfish

Ampalaya Leaves with Sardines

Palitaw

Ingredients and cooking procedure after the jump

Ingredients

1 kilo of Galapong malagkit (Glutinous rice dough)

1 coconut meat grated

12 kilo fo white sugar

Water for cooking

Sesame seeds toasted

Cooking procedure

Divide the galapong into several portions depending on the size of serving you desire

Roll each ortion into a ball and flatten to make a tounge like shape

Boil some water While the water is boiling dro each of the galaong portions It is cooked when the galapong surfaces

Remove each cooked portion Allow to cool

Dredge in grated coconut and srinkle with sugar mixed with toasted sesame seeds before serving

Page 16: Pinoy Recipe

Grease a round baking pan Line with banana leaves and grease the leaves Then pour in ubi mixture Spread evenly Steam for 30 minutes or more until firm Note cover the baking pan with cheese cloth before steaming Pour 2nd layer on top of the cooked ubi Cover again and steam for 30 minutes Lastly pour in 3rd layer or the plain mixture Again steam for 30 minutes or until firm Meanwhile fry the grated coconut until brown and put on top of the sapin-sapin Cool before slicing Tags delicacy rice sweets

Suman sa Ibus

Our Filipino rice-farming forefathers believed that there is nothing better to fill the stomach than rice grown and tended by onersquos own perseverance Whether it is simple boiled rice rice gruel or rice cake it is prepared carefully in appreciation of the farmers hard work In the province it is still a sight to see women gathered around a tub of soaked rice telling stories as they wrapped suman And if the variety of ways a suman is wrapped is any indication it is of the artistry skill and ingenuity of these women

Suman sa Ibus Ingredients

3 cups malagkit rice 2 teaspoons salt 2 cups thick coconut milk

Suman sa Ibus Cooking Instructions Soak malagkit in water for an hour or ntil grains are swollen Drain Add salt nd coconut milk Mix well Prepare ibus then fill with rice mixture Seal tubes and tie with strips of the ibus Arrange the suman in a big saucepan and cover with water Cover the pot and boil for 2 hours or until cooked Serve with sugar or ripe mango

How to wrap a Suman Ibu

Fold the end of the buri leaf by 1 inches

Fold the bottom edge into a triangle

Start rolling up the buri leaf in an overlapping manner

Roll up the buri to make a tube

Attach a small piece of wooden pick to secure the tube

Fill the tube with malagkit

Seal the ibus tube

Tie with strips of buri

Adobong Baboy Ingredients

1 kilo pork cut in cubes 1 clove garlic pounded 1 medium onion chopped 1 tablespoon sugar 4 laurel leaves 6 tablespoons soy sauce 6 tablespoons vinegar 1 tablespoon ground or whole black pepper 1 cup rice water MSG (optional) Sugar (optional) Cooking oil

Adobong Baboy Cooking Instructions

Marinate pork in soy sauce garlic and pepper for 1 hour

Sauteacute onion then drop the marinated pork and laurel leaves Continue sauteing until liquid has evaporated and meat starts to render fat Pour the marinade including the bits of garlic and a cup of rice water Add the potato and continue boiling in medium fire until pork becomes tender Pour vinegar and simmer until little sauce is left Season with sugar if desired according to taste Serve hot

Filipino Callos (Beef tripe) Ingredients

1 kilo beefs tripe (tuwalya ng baka) sliced in serving pieces 1 tablespoon garlic minced 1 small onion chopped 1 can pork and beans 5 tablespoons soy sauce 14 tablespoon ground black pepper 14 tablespoon sugar 1 root ginger crushed 1 tablespoon salt MSG (optional)

Filipino Callos (Beef tripe) Cooking Instuctions

In a stock pot with enough water add the beef stripe ginger and salt Bring to a boil for 20 minutes to remove the obscenity

Remove from fire replace water and boil again until beefs tripe becomes tender Slice the beefs tripe lengthwise and set aside

Sauteacute garlic and onion Add the beefs tripe soy sauce pepper Stir fry for 10 minutes Add the pork and beans and sugar Continue cooking for another 5 minutes or until done Serve hot

Warek Warek Ingredients

Pigrsquos meat and entrails (tongue liver intestine) White onion thinly sliced Salt and pepper Calamansi or lemon juice Pigs brain Mayonnaise (optional)

Warek Warek Instructions

Parboil intestines with sliced lemon or calamansi to remove the odor Parboil tongue until half cooked Wash and clean well the liver

Grill intestine tongue and liver until brown Slice into 1rdquo long and 14rdquo thick (or your desired sizes) then place in a large bowl Mix the slices of onion and boiled brain Balance seasoning with calamansi juice salt and pepper according to taste

Cooking Tip

If porks brain is not enough or not available you may use mayonnaise as a substitute

You can also wrap the brain in an aluminum foil and grill Blend in the dinakdakan and viola Ready to eat

Pork Sisig Ingredients

1 kilo pork head (face ear cheek tongue) 14 cup liver broiled and cut in cubes 1 tablespoon garlic minced 1 small onion chopped 2 bay leaves 12 cup vinegar 1 tablespoon red bell pepper chopped 12 teaspoon ground black pepper 1 cup pork or beef stock 2 kalamansi sliced 3 siling labuyo chopped Salt or fish sauce to taste

Pork Sisig Cooking Instructions

Grill porkrsquos head to remove any remaining hair Boil until tender debone and then cut in small cubes

Sauteacute garlic onion red bell pepper Add liver and pork Season with salt vinegar and pepper Add stock and bay leaves Bring to a boil then simmer until little sauce is left Adjust seasoning according to taste

Garnish with kalamansi and siling labuyo on a sizzling plate Squeeze the kalamansi and stir the chopped siling labuyo over the plate if desired

Pork Sinigang Ingredients

10 tamarind seeds or 1 package sinigang mix 1 kilo pork cut in 1 12 inches chunks (liempo kasim or ribs) 1 onion sliced 4 tomatoes sliced 1 radish (labanos) sliced 5 string beans(sitaw) cut in 2rdquo length 12 cup kangkong leaves (river spinach) 4 pieces gabi (taro) peeled and cut in halve 2 whole siling haba (long green pepper) Soy sauce Kalamansi

Pork Sinigang Cooking Instructions

Boil the tamarind seeds mash and drain the juice Set aside

In a saucepan or stock pot boil pork until tender Add onion tomato and tamarind juice Add gabi until tender and thickens the soup Simmer then add radish and string beans When tender add kangkongleaves Season with fish sauce according to taste Serve hot with soy sauce and sliced kalamansi

Sinanglaw Sinanglao Ingredients

1 12 kilo of beef innards of your preference

large intestine

heart

lungs

tenderloin

2 clove garlic pounded 3 onions sliced 1 package sinigang mix (or kamyas or tamarind seeds) 1 root ginger crushed Banana leaves (optional) Salt and pepper to taste

Sinanglaw Sinanglao Cooking Instructions

Wash and mash the raw innards with salt and banana leaves When cleaned parboil in a large kettle with ginger to remove the odor and obstinacy Strain and cut 1 ndash 2 inches lengths or your desired sizes

In a stock pot drop the onions Put the innards on top of the onions then on top of the innards the garlic Cover and simmer gently until most of the onions extract its juice Season with salt then cook for 15 minutes or until seasoning is absord Add enough water to cover about 3 inches above the meat Bring to a boil and add sinigang mix according to preferred sour taste Continue boiling in medium low fire until meat becomes tender Add chili peppers and season with fish sauce to taste Add little bile if desired and serve

Menudo Ingredients

1 kilo pork cut into desired pieces 14 kilo hotdog cut into desired pieces 14 kilo liver cut into desired pieces 1 potato diced (fry in 3 minutes) 1 carrot diced (fry in 3 minutes) 1 onion minced 1 tablespoon garlic minced 12 cup soy sauce 12 cup raisins 1 can tomato sauce 2 stems kinchay (celery) chopped 1 teaspoon ground black pepper Cooking Oil Sugar

Menudo Cooking Instructions

Marinate pork in soy sauce and ground black pepper for 1 hour or more Boil liver for 5 minutes Drain and set aside

Sauteacute garlic and onion Add marinated pork and kitchay Continue sauteing until all liquid has evaporated and meat starts to render fat

Add tomato sauce and simmer for 15 minutes Add liver hotdog potato and carrot Continue cooking in medium fire for 5 minutes or until done

Season with little sugar (if desired) according to taste Serve hot

Pork Embotido Ingredients

1 kilo ground pork 1 carrot minced 1 can reno liver spread 12 cup pickles minced 12 cup raisins 2 beaten eggs 1 tablespoon salt 2 small onions minced 12 cup tomato sauce 12 cup grated cheese 1 hotdog minced 2 broiled eggs sliced Kinchay o celery minced 2 slices bread minced 14 tablespoon ground black pepper MSG (optional)

Embotido Cooking Instructions

In a bowl combine all ingredients (except the hard boiled eggs) and mix well until blended

Place a mound (1 cup per roll) of meat mixture on a sheet of oily greased aluminum foil (place the slices of egg at the center of each mixture) and form an 8 long by 2 diameter roll

Steam for 30-40 minutes Remove from steamer and let cool

You may either fry or eat it as is Serve with catsup

Kare Kare Ingredients

1 kilo oxtail cut in chunks 12 kilo beef tripe slice in 2rdquox3rdquo lengths 2 cloves garlic crushed 1 big onion sliced 12 cup peanuts grounded 12 cup toasted rice grounded 14 cup annatto seeds 1 heart of banana (puso ng saging) cut in lengths 10 string beans cut into 2rdquo lengths 1 eggplant sliced Salt and pepper to taste Bagoong alamang Cooking oil

Kare Kare Cooking Instructions

Place annatto seeds in 12 cup water for 30 minutes Mash seeds and set aside the annatto water Discard the seeds

Boil beefrsquos oxtail and tripe in separate saucepan until tender Drain both oxtail and tripe Save the broth of the oxtail only

Sauteacute garlic and onion in a large saucepan Add annatto water oxtail and tripe Simmer and then add the grounded peanut and toasted ground rice Stir and continue to simmer for few minutes Add broth just enough to make a thick sauce Parboil then add vegetables (do not overcook) Season with salt and pepper according to taste Serve hot with bagoong alamang

Papaitan Ingredients

12 kilo following beef innards cut in 1 cube

tripe liver kidney heart pancreas intestines

1 cup beef tenderloin cut in 12 cubes 14 cup bile 1 onion minced 1 clove garlic minced 1 head ginger minced 14 cup onion leaves 5 Philippine birds eye peppers (siling labuyo) Salt and pepper Fish sauce

Ingredients for cleaning and boiling the innards

1 lemon sliced(optional) 8 kalamansi sliced (optional) Banana leaves (optional) 1 ginger root crushed

Papaitan Cooking Instructions

Wash and mash the raw innards with salt and banana leaves to get rid of the odor When cleaned boil in a large kettle with ginger and lemon or kalamasi until tender Cut into 12 inch cubeslengths Set aside

Suate ginger garlic and onion When onion appears translucent drop the beef innards Spice with salt and pepper and continue sauteacuteing until enough broth comes out from the innards Pour enough water to cover the mixture Bring to a boil for a while and then drop the beef tenderloin Simmer until tenderloin is cooked then drop the siling labuyo

Add bile little by little (be careful not to over bitter taste) and adjust seasoning with fish sauce according to taste Serve hot in a bowl and garnish with chopped onion leaves

Cooking Tip

To make it healthy and if you have the time cook the papaitan long before you intend to serve Let it cool then refrigerate All the fat will solidify and you can easily scrape it from the surface The taste will not change it will even improve as the meat and all the condiments will have blended so well in the broth already

Calamansi juice will further enhance the taste And if you want a stronger pepper aroma but not the spice put some chopped siling haba

Pata Tim Ingredients

1 kilo porkrsquos leg (pata) 14 cup soy sauce 34 cup pineapple juice 34 cup oyster sauce 2 cloves garlic rushed 1 tablespoon rice wine 1 tablespoon pepper corns 1 red onion chopped 3 bay leaves Lettuce (fried in 2 minutes)

Pata Tim Cooking Instructions

In a stock pot with enough water simmer the pork pata with all the ingredients until fork tender Add hot water if necessary to replace the evaporated liquid Drain and cut the meat from one side and separate the bones Save 1 cup of broth

Place lettuce in a platter Put the pata over the lettuce Set aside

Pata Tim Sauce Ingredients

1 cup broth of pata 5 tablespoons cornstarch Salt to taste

Pata Tim Sauce Cooking Instructions

In a skillet combine broth cornstarch and salt to taste Bring to boil until sauce becomes thick

Pour the sauce on top of the pata Serve hot

Cooking Tip

Boiling the porks leg slowly and gently over low heat brings out the flavor of the meat and keeps the meat very tender

Nilagang Baka Ingredients

1 kilo beef cut in chunks 1 small head cabbage (repolyo) quartered 14 kilo Chinese cabbage (pechay) 2 potatoes quartered 1 onion sliced 1 tablespoon peppercorns Fish sauce 2 beef boullion 1 lemon or 5 kalamansis Soy sauce

Nilagang Baka Cooking Instructions

Fry the potatoes in 3 minutes Set aside

In a stock pot simmer the beef with onion and peppercorn for at least one hour Remove the scum that rises above the soup More water maybe added if the beef if tough When beef is very tender add potatoes and carrots Let stand for 5 minutes Add repolyo cabbage and Chinese cabbage Season with fish sauce according to taste

Remove from fire and serve hot with a mixture consisting of soy sauce and lemon or kalamansi juice

Cooking Tip

Boiling the beef chunks slowly and gently over low heat brings out the flavor of the meat and keeps the meat very tender

But but butif you dont have much time and you want to expedite the cooking process use pressure cooker to soften the meat of the beef shank When tender add the necessary ingredients

Sweet and Sour Meatballs Ingredients

Meatballs Ingredients

1 kilo ground pork or beef 1 onion minced 1 clove garlic minced 3 well beaten eggs 12 cup flour Ground pepper Soy sauce Salt

Sauce Mixture Ingredients

1 can pineapple (set aside juice) sliced 1 carrot sliced 1 bell pepper sliced lengthwise 4 tablespoons garlic minced 1 onion chopped 12 tablespoon salt 1 tablespoon sugar 3 tablespoons soy sauce 12 cup water 2 tablespoons flour Ground black pepper Cooking oil

Sweet and Sour Meatballs Cooking Instructions

In a bowl mix all the meat balls ingredients together Season with salt soy sauce and pepper according to taste Form a ball 1rdquo diameter out of the mixture Deep fry the raw meat balls until golden brown Strain drain in a plate with paper towel and set aside in a platter

In a skillet sauteacute garlic and onion Add the pineapple and carrot Simmer for 10 minutes Add the pineapple juice sugar soy sauce water flour salt and water Simmer until a saucy consistency is achieved Add bell pepper Simmer for 1 minute

Pour the hot sauce (mixture) on top of the meat balls Serve hot with rice

Lechon Liempo Ingredients

Pork meat (liempo) 12 -16 inches long Garlic pounded Salt and pepper to taste Rosemary leaves Sliced tomatoes for garnishing

Lechon Liempo Cooking Instructions

Wash and dry meat with paper towel Rub inner layer of meat with a mixture of salt pepper garlic and rosemary leaves Roll meat and then tie both ends forming a circular tube form Place in a roasting pan

Preheat oven to 400F Bake in oven for about 15 minutes and then decrease heat to 350F Bake for about one and a half hours to 2 hours or until meat turns golden brown and crispy Remove pan from oven then put meat on a rack Slice in rings and place in a platter Garnish with sliced tomatoes then serve

Lechon Kawali Ingredients

I kilo pork belly (liempo) 2 tablespoon salt 12 tablespoon peppercorns 4 cloves garlic pounded 1 bottle 7-up (optional) Cooking oil

Sauce Ingredients

Vinegar Soy sauce Onion chopped Garlic mined Mang Tomas lechon sauce (optional)

Lechon Kawali Cooking Instructions

Boil water with salt garlic peppercorn and 7-up Add pork and continue boiling until tender Strain pork and keep dry Deep fry in hot cooking oil until golden brown and crispy Chop the lechon kawali and serve with lechon sauce or vinegar with soy sauce onion and garlic

Kilawing Kambing Ingredients

1 kilo goatrsquos meat with skin preferred cuts are from the thigh loin neck and shoulder 2 big onions sliced 1 root ginger cut in strips (optional) 3 siling labuyo chopped Vinegar Salt and pepper Soy sauce

Kilawing Kambing Cooking Instructions

Marinate goat meat in soy sauce grill then make small slices

Balance seasoning with vinegar salt and pepper according to taste Garnish with onion and silling labuyo Refrigerate then serve

Insarabasab Ingredients

1 kilo pork (shoulder preferred) 1 onion thinly sliced 1 ginger root chopped 1 tablespoon Philippine birds eye pepper (siling labuyo) 12 tablespoon ground pepper 2 tablespoons vinegar 1 lemon or 5 kalamansi Soy sauce Salt to taste

Insarabasab Cooking Instructions

Slice the pork 1rdquo thick for roasting Spice with salt

Roast pork over an open fire until all pink color of meat disappears When roasted slice pork again into 14 x 1 (thickness x length) long strips and then mixed with onions ginger vinegar pepper and siling labuyo Season with soy sauce and lemon or kalamansi juice according to taste Serve as food in a meal or as pulutan (something to pick up during drinking session)

Igado Ingredients

1 kilo combination of the following

Porkrsquos liver cut in slices

porkrsquos kidney cut in slices

porkrsquos heart cut in slices

1 tablespoon garlic minced 1 medium onion chopped 1 segment ginger cut in stripes 1 small can green peas (gisantes) 2 small carrots cut in slices 1 bell pepper cut in slices 1 cup vinegar Soy sauce Salt and pepper Cooking oil

Igado Cooking Instructions

In a bowl marinate liver in vinegar Set aside

Saute garlic ginger and onion in oil Add porkrsquos heart and kidney and spice with salt and pepper Saute for 15 minutes or until broth comes out from the innards (add 14 cup water if necessary to soften) Add the liver and continue sauteing for another 5 minutes Add soy sauce to season and continue cooking until sauce thickens Add the carrots fist and when tender drop the bell pepper and peas Cook until vegetables are done

Cooking Tip

You can use porks meat (pork belly preferred) tenderloin spleen or combination if porks heart and kidney are not available

Per photo and if you want it dried just transfer the Igado mixture in another pan and saute until dry But its the one with sauce that is traditional and authentic

Pork Humba Ingredients

12 kilo pork belly cut in cubes 2 cloves garlic crushed 1 small onion chopped 13 cup vinegar 14 cup soy sauce 14 cup brown sugar 3 bay leaves 1 cup rice water 14 tablespoon ground black pepper Cooking oil

Pork Humba Cooking Instructions

Marinate pork in soy sauce and pepper for 1 hour

Saute garlic and onion Add pork from the marinade and bay leaves Stir fry for few minutes until pork starts to render its oily fat Add rice water then bring to a boil until most of the liquid has evaporated Add vinegar but do not stir in order not to over sour the flavor Parboil for few minutes then add the brown sugar stirring once in a while Simmer until a saucy consistency is achieved Adjust seasoning with soy sauce according to taste Serve hot

Dinuguan (Pork Blood Stew) Ingredients

1 kilo pork meat ear intestine or combinations 3-4 cups porkrsquos or beefrsquos blood 1 small head of garlic minced 1 small onion minced 1 tomato chopped 3 long peppers (siling haba) 5 tablespoon vinegar Salt or fish sauce (patis) to taste MSG (optional)

Dinuguan (Pork Blood Stew) Cooking Instructions

Boil pork until tender and cut into desired sizes Save the broth

Sauteacute garlic and onion Add the pork and spice with salt Continue sauteing until liquid has evaporated and meat starts to render fat and edges turn to brown

Add vinegar broth and siling labuyo Simmer for 10 minutes Adjust seasoning with fish sauce according to taste Pour porkrsquos blood stirring regularly for 5 minutes Remove from fire and serve hot

Crispy Pata Ingrediets

1 kilo porkrsquos knuckle (pata) 1 onion chopped 2 bay leaves 14 cup peppercorns 2 tablespoons salt Cooking oil

Sauce Ingredients

1 tablespoon onion chopped 1 tablespoon garlic pounded 12 cup vinegar Soy sauce to taste

Crispy Pata Cooking Ingredients

Boil porkrsquos knuckle in a stock pot with enough water to cover (more water maybe added if the meat is tough) Add salt bay leaves peppercorn and onion Continue boiling until tender then drain and hang to dry Place in the refrigerator overnight Deep fry in hot cooking oil until golden brown Serve with a mixture composed of soy sauce vinegar garlic and onion

Bagnet (Chicharon Baboy) Ingredients

1 kilo pork belly cut into desired pieces 1 liter cooking oil 12 liter water Salt to taste Water

Bagnet (Chicharon Baboy) Cooking Instructions

In a stock pot bring water to a boil with added salt Drop pork and continue boiling for 20 minutes Drain and set aside

Submerged pork in hot cooking oil for few seconds strain and sprinkle with cold water Do this process 3 times until skin pops

Submerge pork until golden brown and serve hot in a platter

Cooking Tip

To avoid mess as well as burns cook in a low cooking area

Beef Caldereta Ingredients

1 12 kilo beef cut in chunks 1 potato quartered (fry in 3 minutes) 1 carrot cut in 1 inch chunks (fry in 3 minutes) 1 clove garlic pounded 1 onion chopped 1 can liver spread or ground liver 1 tomato quartered 1 can tomato sauce 15 green olives (stoned or pitted) 1 tablespoon pickles 2 tablespoons peanut butter 1 grated cheese 1 bell pepper chopped 1 tablespoon ground black pepper 2 stems kinchay (celery) chopped 12 cup soy sauce Cooking oil (Olive oil preferred if available) MSG (optional)

Beef Caldereta Cooking Instructions

In a bowl marinate beef in soy sauce and ground black pepper for 1 hour

In a saucepan sauteacute garlic and onion Add the marinated beef tomato and kitchay Continue sauteing until all liquid has evaporated and meat starts to render fat Add water enough to cover the beef Boil until beef becomes tender

Add tomato sauce and pickles Simmer for 10 minutes Add cheese peanut butter liver spread potato green olives and carrots Simmer for 5 minutes Drop the bell pepper Simmer for 1 minute before serving Serve hot

Kilawing Bituka Ingredients

Large Intestines of pork (bituka ng baboy) Garlic minced Onion sliced Ginger crushed Long green chili peppers (siling haba) Scallions chopped Banana leaf

Kilawing Bituka Cooking Instructions

Wash and mash the intestine with salt and banana leaf to get rid of the odor Wash and clean very well then boil intestine with ginger until tender Cut into desired sizes

Saute garlic and onion Add and brown the intestine Lower heat then blend with soy sauce vinegar and pepper according to taste Garnish with scallions and long green chili pepper Serve as pulutan-something to pick up when drinking a liquor

Bistek Ingredients

34 kilo tender pork or beef steaks sliced 1 tablespoon kalamansi or lemon juice 5 tablespoons soy sauce 12 teaspoon ground black pepper 1 big onion sliced in rings Salt and pepper to taste Cooking oil (Olive oil preferred)

Bistek Cooking Ingredients

Marinate porkbeef steak with kalamansi (or lemon) juice soy sauce salt and pepper for 30 minutes or more Set aside

Fry onion rings until translucent Set aside

In a skillet fry marinated porkbeef steak over high heat turning upside down several times until tender Add onion rings and just enough marinade to create oily sauce Cover and simmer until done Serve hot

Pork Binagoongan Ingredients

1 kilo pork liempo cut in serving pieces 12 cup shrimp bagoong 1 tablespoon garlic minced 1 small onion chopped 1 medium tomato sliced in 8 pcs 1 teaspoon Philippine birds eye pepper (siling labuyo) 5 tablespoon vinegar 12 tablespoon sugar 1 eggplant cut in slices

Pork Binagoongan Cooking Preparation

Boil pork until tender and cut into cubes Set aside

Sauteacute garlic onion and tomato Add pork and shrimp bagoong Stir fry for few minutes until pork starts to render fat and edges turn to brown Add vinegar and siling labuyo Simmer for 5 minutes Season with sugar and drop the eggplant Continue cooking in low fire until the eggplant is done Serve hot

Bopis Ingredients

12 kilo pork lungs 12 kilo pork heart 1 medium carrots cut into small cubes 1 medium kinchay or celery 5 Philippine birdrsquos eye (siling labuyo) 5 tablespoons soy sauce 5 tablespoons vinegar 1 tablespoon annatto (atsuete) seeds substitute 14 cup catsup Salt and pepper to taste MSG (optional)

Bopis Cooking Preparation

Boil the heart and lungs for 10 minutes Remove and chop into small sizes Set aside and discard the water

Boil again for another 10 minutes in new water Strain and set aside

Mash the annatto seeds in 14 cup water Save the annatto water and discards the seeds

Sauteacute garlic and onion Add lungs heart kinchay and soy sauce Saute for another 10 minutes Add vinegar and siling labuyo Simmer for 5 minutes Season with salt and pepper Add carrots and annato water Simmer and continue cooking until done Serve hot

Kalderetang Kambing Ingredients

1 12 kilos goat meat cut into chunks 1 potato quartered 1 carrot cut in 1 inch chunks or slices 1 clove garlic pounded 1 onion chopped 1 can liver spread or ground liver 1 tomato quartered 1 can tomato sauce 15 green olives (stoned or pitted) 1 tablespoon pickles 2 tablespoons peanut butter 1 grated cheese 1 bell pepper sliced 1 tablespoon ground black pepper 2 stems kinchay (celery) chopped 2 laurel leaves 12 cup soy sauce Cooking oil MSG (optional)

Kalderetang Kambing Cooking Instructions

Fry the potato and carrot for 3 minutes Set aside

In a bowl marinate goat meat in vinegar soy sauce and ground black pepper for 1 hour Set aside

Sauteacute garlic and onion in a saucepan Add the marinated goatrsquos meat tomato and kitchay Continue sauteing until all liquid has evaporated and meat starts to render fat Add water enough to cover the goatrsquos meat Boil until tender

Add tomato sauce and pickles Simmer for 10 minutes Add the cheese peanut butter liver spread potato olives and carrots Simmer for 5 minutes Drop the bell pepper Simmer 1 minute before serving Serve hot

Lechon Kawali Ingredients

I kilo pork belly (liempo) 2 tablespoon salt 12 tablespoon peppercorns 4 cloves garlic pounded 1 bottle 7-up (optional) Cooking oil

Sauce Ingredients

Vinegar Soy sauce Onion chopped Garlic mined Mang Tomas lechon sauce (optional)

Lechon Kawali Cooking Instructions

Boil water with salt garlic peppercorn and 7-up Add pork and continue boiling until tender Strain pork and keep dry Deep fry in hot cooking oil until golden brown and crispy Chop the lechon kawali and serve with lechon sauce or vinegar with soy sauce onion and garlic

Pata Tim Ingredients

1 kilo porkrsquos leg (pata) cut in chunks 14 cup soy sauce 2 tablespoons brown sugar 1 onion chopped 1 clove garlic minced 1 tomato chopped 2 tablespoon banana blossoms 1 tablespoon star anise 1 can tomato sauce Cooking oil Broth

Pata Tim Cooking Instructions

In a saucepan brown pork pata in oil then add the garlic onion and tomatoes Stir fry for 3 minutes then add the broth to cover soy sauce and sugar Cover and simmer until the pork is tender When little sauce is left add the tomato sauce Simmer for few minutes until sauce thickens Season with salt pepper and oyster sauce to taste Drop the banana blossoms and star anise Cook until done are done and serve

Pork Adobo Ingredients

1 kilo pork cut in cubes 1 clove garlic pounded 1 medium onion chopped 1 tablespoon sugar 4 laurel leaves 6 tablespoons soy sauce 6 tablespoons vinegar 1 tablespoon ground black pepper 1 cup rice water 1 potato quartered Hard boiled eggs MSG (optional) Cooking oil

Pork Adobo Cooking Instructions

Fry potato in 3 minutes Set aside

Brown the pork then add rice water vinegar soy sauce and the rest of the ingredients except the potato and hard boiled eggs When pork is light tender add the potato Cook until done or when little sauce is left then garnish with hard boiled eggs

Adobong Kangkong Ingredients

1 bundle of kangkong (river spinanch) cut stems 1rdquo length 14 cup vinegar 14 cup soy sauce 1 clove garlic minced

Adobong Kangkong Cooking Instructions

Saute garlic When golden brown add all other ingredients Cover and simmer until done Donrsquot overcook the kangkong Serve hot

Filipino Spaghetti Ingredients

1 kilo spaghetti noodles 34 kilo ground beef 1 carrot minced 1 small can evaporated milk 1 can liver spread 14 kilo hotdog slices 1 tablespoon garlic minced 1 onion minced 2 bottles of banana catsup 1 can tomato sauce 1 cup grated cheese 1 tablespoon sugar Salt and pepper Cooking oil

Filipino Spaghetti Cooking Instructions

Boil spaghetti noodles with salt and cooking oil for 10 minutes Drain and set aside in a platter

Sauteacute garlic and onion Add ground beef and cook until meat turns light brown Season with salt and pepper Add banana catsup and tomato sauce Simmer for 10 minutes Add hotdog carrots sugar liver spread and milk Simmer for 5 minutes This is your sauce mixture

Pour the mixture on top of the spaghetti noddles Garnish with grated cheese

Arroz Caldo Ingredients

1 kilo chicken cut in small pieces 1 cup uncooked malagkit or plain rice or combination 1 small onion chopped 1 tablespoon garlic chopped 1 root ginger sliced 6 cups water or broth Fish sauce Cooking oil Salt to taste (optional) Chicken bouillon cubes (optional) 1 tablespoon minced fried garlic (for garnishing) 1 tablespoon scallions (for garnishing)

Arroz Caldo Cooking Instructions

In a casserole sauteacute garlic onion and ginger in oil Add chicken and stir fry with fish sauce until light browned Drain any remaining oil and then add rice Add enough water and bring to boil Continue cooking stirring occasionally until chicken is tender and rice is done (add hot water if necessary) Season with fish sauce according to taste Serve hot in a bowl Garnish on top with fried minced garlic and scallions

Cooking Tip

Always dry chicken well with paper towels before placing into hot frying pan so it wont stick

You have the option of using salt or chicken bouillon cubes as seasoning instead of fish sauce

Leche Flan (egg yolk) Ingredients

10 egg yolks (pula ng itlog) well beaten 1 big can evaporated milk 1 big can condense milk 3 tablespoons brown sugar 1 tablespoon vanilla 3 moulds (lyanera) container Aluminum foil 34 cup water

Leche Flan (egg yolks) Cooking Instructions

Mix water and sugar in the moulds Parboil in very low fire until it turns brown and sticky Do not overcook the sugar

In a bowl mix the following ingredients egg yolks evaporated milk condensed milk and vanilla Pour the mixture in the moulds and cover with aluminum foil Steam for about 15 - 20 minutes Remove from the steamer Cool it down before serving

Cooking Tip

You can also bake it for 45 minutes 370F placing the lyanera in the middle of a bigger tray half filled with water -

Okoy - Deep Fried Shredded Papayas w Shrimp

Ingredients

1 medium sized Papaya shredded

14 kilo of prawns

1 onion sliced

12 cup of flour

1 egg

1 cup of water

12 tsp of salt

Cooking oil for deep frying

Cooking Procedure

Mix flour egg salt and water in a bowl then add the shredded papaya and mix it well

Get your deep frying pan and pour the cooking oil Let it heat up well Get a small saucer and place about two to three spoonful of your papaya and flour mixture Flatten the mixture with the back of a spoon to have a nice round shape of about an inch thickness Decorate the top with a prawn from the saucer slide the mixture gently on your hot oil and cook both sides until golden brown Be careful dont splatter it Now to prepare a vinegar dip - Get a cup of Vinegar (any kind but preferably sukang puti or according to your likeness) chopped some chilis ground garlic salt and pepper

Sisig BangusMilkfish

Ampalaya Leaves with Sardines

Palitaw

Ingredients and cooking procedure after the jump

Ingredients

1 kilo of Galapong malagkit (Glutinous rice dough)

1 coconut meat grated

12 kilo fo white sugar

Water for cooking

Sesame seeds toasted

Cooking procedure

Divide the galapong into several portions depending on the size of serving you desire

Roll each ortion into a ball and flatten to make a tounge like shape

Boil some water While the water is boiling dro each of the galaong portions It is cooked when the galapong surfaces

Remove each cooked portion Allow to cool

Dredge in grated coconut and srinkle with sugar mixed with toasted sesame seeds before serving

Page 17: Pinoy Recipe

Adobong Baboy Ingredients

1 kilo pork cut in cubes 1 clove garlic pounded 1 medium onion chopped 1 tablespoon sugar 4 laurel leaves 6 tablespoons soy sauce 6 tablespoons vinegar 1 tablespoon ground or whole black pepper 1 cup rice water MSG (optional) Sugar (optional) Cooking oil

Adobong Baboy Cooking Instructions

Marinate pork in soy sauce garlic and pepper for 1 hour

Sauteacute onion then drop the marinated pork and laurel leaves Continue sauteing until liquid has evaporated and meat starts to render fat Pour the marinade including the bits of garlic and a cup of rice water Add the potato and continue boiling in medium fire until pork becomes tender Pour vinegar and simmer until little sauce is left Season with sugar if desired according to taste Serve hot

Filipino Callos (Beef tripe) Ingredients

1 kilo beefs tripe (tuwalya ng baka) sliced in serving pieces 1 tablespoon garlic minced 1 small onion chopped 1 can pork and beans 5 tablespoons soy sauce 14 tablespoon ground black pepper 14 tablespoon sugar 1 root ginger crushed 1 tablespoon salt MSG (optional)

Filipino Callos (Beef tripe) Cooking Instuctions

In a stock pot with enough water add the beef stripe ginger and salt Bring to a boil for 20 minutes to remove the obscenity

Remove from fire replace water and boil again until beefs tripe becomes tender Slice the beefs tripe lengthwise and set aside

Sauteacute garlic and onion Add the beefs tripe soy sauce pepper Stir fry for 10 minutes Add the pork and beans and sugar Continue cooking for another 5 minutes or until done Serve hot

Warek Warek Ingredients

Pigrsquos meat and entrails (tongue liver intestine) White onion thinly sliced Salt and pepper Calamansi or lemon juice Pigs brain Mayonnaise (optional)

Warek Warek Instructions

Parboil intestines with sliced lemon or calamansi to remove the odor Parboil tongue until half cooked Wash and clean well the liver

Grill intestine tongue and liver until brown Slice into 1rdquo long and 14rdquo thick (or your desired sizes) then place in a large bowl Mix the slices of onion and boiled brain Balance seasoning with calamansi juice salt and pepper according to taste

Cooking Tip

If porks brain is not enough or not available you may use mayonnaise as a substitute

You can also wrap the brain in an aluminum foil and grill Blend in the dinakdakan and viola Ready to eat

Pork Sisig Ingredients

1 kilo pork head (face ear cheek tongue) 14 cup liver broiled and cut in cubes 1 tablespoon garlic minced 1 small onion chopped 2 bay leaves 12 cup vinegar 1 tablespoon red bell pepper chopped 12 teaspoon ground black pepper 1 cup pork or beef stock 2 kalamansi sliced 3 siling labuyo chopped Salt or fish sauce to taste

Pork Sisig Cooking Instructions

Grill porkrsquos head to remove any remaining hair Boil until tender debone and then cut in small cubes

Sauteacute garlic onion red bell pepper Add liver and pork Season with salt vinegar and pepper Add stock and bay leaves Bring to a boil then simmer until little sauce is left Adjust seasoning according to taste

Garnish with kalamansi and siling labuyo on a sizzling plate Squeeze the kalamansi and stir the chopped siling labuyo over the plate if desired

Pork Sinigang Ingredients

10 tamarind seeds or 1 package sinigang mix 1 kilo pork cut in 1 12 inches chunks (liempo kasim or ribs) 1 onion sliced 4 tomatoes sliced 1 radish (labanos) sliced 5 string beans(sitaw) cut in 2rdquo length 12 cup kangkong leaves (river spinach) 4 pieces gabi (taro) peeled and cut in halve 2 whole siling haba (long green pepper) Soy sauce Kalamansi

Pork Sinigang Cooking Instructions

Boil the tamarind seeds mash and drain the juice Set aside

In a saucepan or stock pot boil pork until tender Add onion tomato and tamarind juice Add gabi until tender and thickens the soup Simmer then add radish and string beans When tender add kangkongleaves Season with fish sauce according to taste Serve hot with soy sauce and sliced kalamansi

Sinanglaw Sinanglao Ingredients

1 12 kilo of beef innards of your preference

large intestine

heart

lungs

tenderloin

2 clove garlic pounded 3 onions sliced 1 package sinigang mix (or kamyas or tamarind seeds) 1 root ginger crushed Banana leaves (optional) Salt and pepper to taste

Sinanglaw Sinanglao Cooking Instructions

Wash and mash the raw innards with salt and banana leaves When cleaned parboil in a large kettle with ginger to remove the odor and obstinacy Strain and cut 1 ndash 2 inches lengths or your desired sizes

In a stock pot drop the onions Put the innards on top of the onions then on top of the innards the garlic Cover and simmer gently until most of the onions extract its juice Season with salt then cook for 15 minutes or until seasoning is absord Add enough water to cover about 3 inches above the meat Bring to a boil and add sinigang mix according to preferred sour taste Continue boiling in medium low fire until meat becomes tender Add chili peppers and season with fish sauce to taste Add little bile if desired and serve

Menudo Ingredients

1 kilo pork cut into desired pieces 14 kilo hotdog cut into desired pieces 14 kilo liver cut into desired pieces 1 potato diced (fry in 3 minutes) 1 carrot diced (fry in 3 minutes) 1 onion minced 1 tablespoon garlic minced 12 cup soy sauce 12 cup raisins 1 can tomato sauce 2 stems kinchay (celery) chopped 1 teaspoon ground black pepper Cooking Oil Sugar

Menudo Cooking Instructions

Marinate pork in soy sauce and ground black pepper for 1 hour or more Boil liver for 5 minutes Drain and set aside

Sauteacute garlic and onion Add marinated pork and kitchay Continue sauteing until all liquid has evaporated and meat starts to render fat

Add tomato sauce and simmer for 15 minutes Add liver hotdog potato and carrot Continue cooking in medium fire for 5 minutes or until done

Season with little sugar (if desired) according to taste Serve hot

Pork Embotido Ingredients

1 kilo ground pork 1 carrot minced 1 can reno liver spread 12 cup pickles minced 12 cup raisins 2 beaten eggs 1 tablespoon salt 2 small onions minced 12 cup tomato sauce 12 cup grated cheese 1 hotdog minced 2 broiled eggs sliced Kinchay o celery minced 2 slices bread minced 14 tablespoon ground black pepper MSG (optional)

Embotido Cooking Instructions

In a bowl combine all ingredients (except the hard boiled eggs) and mix well until blended

Place a mound (1 cup per roll) of meat mixture on a sheet of oily greased aluminum foil (place the slices of egg at the center of each mixture) and form an 8 long by 2 diameter roll

Steam for 30-40 minutes Remove from steamer and let cool

You may either fry or eat it as is Serve with catsup

Kare Kare Ingredients

1 kilo oxtail cut in chunks 12 kilo beef tripe slice in 2rdquox3rdquo lengths 2 cloves garlic crushed 1 big onion sliced 12 cup peanuts grounded 12 cup toasted rice grounded 14 cup annatto seeds 1 heart of banana (puso ng saging) cut in lengths 10 string beans cut into 2rdquo lengths 1 eggplant sliced Salt and pepper to taste Bagoong alamang Cooking oil

Kare Kare Cooking Instructions

Place annatto seeds in 12 cup water for 30 minutes Mash seeds and set aside the annatto water Discard the seeds

Boil beefrsquos oxtail and tripe in separate saucepan until tender Drain both oxtail and tripe Save the broth of the oxtail only

Sauteacute garlic and onion in a large saucepan Add annatto water oxtail and tripe Simmer and then add the grounded peanut and toasted ground rice Stir and continue to simmer for few minutes Add broth just enough to make a thick sauce Parboil then add vegetables (do not overcook) Season with salt and pepper according to taste Serve hot with bagoong alamang

Papaitan Ingredients

12 kilo following beef innards cut in 1 cube

tripe liver kidney heart pancreas intestines

1 cup beef tenderloin cut in 12 cubes 14 cup bile 1 onion minced 1 clove garlic minced 1 head ginger minced 14 cup onion leaves 5 Philippine birds eye peppers (siling labuyo) Salt and pepper Fish sauce

Ingredients for cleaning and boiling the innards

1 lemon sliced(optional) 8 kalamansi sliced (optional) Banana leaves (optional) 1 ginger root crushed

Papaitan Cooking Instructions

Wash and mash the raw innards with salt and banana leaves to get rid of the odor When cleaned boil in a large kettle with ginger and lemon or kalamasi until tender Cut into 12 inch cubeslengths Set aside

Suate ginger garlic and onion When onion appears translucent drop the beef innards Spice with salt and pepper and continue sauteacuteing until enough broth comes out from the innards Pour enough water to cover the mixture Bring to a boil for a while and then drop the beef tenderloin Simmer until tenderloin is cooked then drop the siling labuyo

Add bile little by little (be careful not to over bitter taste) and adjust seasoning with fish sauce according to taste Serve hot in a bowl and garnish with chopped onion leaves

Cooking Tip

To make it healthy and if you have the time cook the papaitan long before you intend to serve Let it cool then refrigerate All the fat will solidify and you can easily scrape it from the surface The taste will not change it will even improve as the meat and all the condiments will have blended so well in the broth already

Calamansi juice will further enhance the taste And if you want a stronger pepper aroma but not the spice put some chopped siling haba

Pata Tim Ingredients

1 kilo porkrsquos leg (pata) 14 cup soy sauce 34 cup pineapple juice 34 cup oyster sauce 2 cloves garlic rushed 1 tablespoon rice wine 1 tablespoon pepper corns 1 red onion chopped 3 bay leaves Lettuce (fried in 2 minutes)

Pata Tim Cooking Instructions

In a stock pot with enough water simmer the pork pata with all the ingredients until fork tender Add hot water if necessary to replace the evaporated liquid Drain and cut the meat from one side and separate the bones Save 1 cup of broth

Place lettuce in a platter Put the pata over the lettuce Set aside

Pata Tim Sauce Ingredients

1 cup broth of pata 5 tablespoons cornstarch Salt to taste

Pata Tim Sauce Cooking Instructions

In a skillet combine broth cornstarch and salt to taste Bring to boil until sauce becomes thick

Pour the sauce on top of the pata Serve hot

Cooking Tip

Boiling the porks leg slowly and gently over low heat brings out the flavor of the meat and keeps the meat very tender

Nilagang Baka Ingredients

1 kilo beef cut in chunks 1 small head cabbage (repolyo) quartered 14 kilo Chinese cabbage (pechay) 2 potatoes quartered 1 onion sliced 1 tablespoon peppercorns Fish sauce 2 beef boullion 1 lemon or 5 kalamansis Soy sauce

Nilagang Baka Cooking Instructions

Fry the potatoes in 3 minutes Set aside

In a stock pot simmer the beef with onion and peppercorn for at least one hour Remove the scum that rises above the soup More water maybe added if the beef if tough When beef is very tender add potatoes and carrots Let stand for 5 minutes Add repolyo cabbage and Chinese cabbage Season with fish sauce according to taste

Remove from fire and serve hot with a mixture consisting of soy sauce and lemon or kalamansi juice

Cooking Tip

Boiling the beef chunks slowly and gently over low heat brings out the flavor of the meat and keeps the meat very tender

But but butif you dont have much time and you want to expedite the cooking process use pressure cooker to soften the meat of the beef shank When tender add the necessary ingredients

Sweet and Sour Meatballs Ingredients

Meatballs Ingredients

1 kilo ground pork or beef 1 onion minced 1 clove garlic minced 3 well beaten eggs 12 cup flour Ground pepper Soy sauce Salt

Sauce Mixture Ingredients

1 can pineapple (set aside juice) sliced 1 carrot sliced 1 bell pepper sliced lengthwise 4 tablespoons garlic minced 1 onion chopped 12 tablespoon salt 1 tablespoon sugar 3 tablespoons soy sauce 12 cup water 2 tablespoons flour Ground black pepper Cooking oil

Sweet and Sour Meatballs Cooking Instructions

In a bowl mix all the meat balls ingredients together Season with salt soy sauce and pepper according to taste Form a ball 1rdquo diameter out of the mixture Deep fry the raw meat balls until golden brown Strain drain in a plate with paper towel and set aside in a platter

In a skillet sauteacute garlic and onion Add the pineapple and carrot Simmer for 10 minutes Add the pineapple juice sugar soy sauce water flour salt and water Simmer until a saucy consistency is achieved Add bell pepper Simmer for 1 minute

Pour the hot sauce (mixture) on top of the meat balls Serve hot with rice

Lechon Liempo Ingredients

Pork meat (liempo) 12 -16 inches long Garlic pounded Salt and pepper to taste Rosemary leaves Sliced tomatoes for garnishing

Lechon Liempo Cooking Instructions

Wash and dry meat with paper towel Rub inner layer of meat with a mixture of salt pepper garlic and rosemary leaves Roll meat and then tie both ends forming a circular tube form Place in a roasting pan

Preheat oven to 400F Bake in oven for about 15 minutes and then decrease heat to 350F Bake for about one and a half hours to 2 hours or until meat turns golden brown and crispy Remove pan from oven then put meat on a rack Slice in rings and place in a platter Garnish with sliced tomatoes then serve

Lechon Kawali Ingredients

I kilo pork belly (liempo) 2 tablespoon salt 12 tablespoon peppercorns 4 cloves garlic pounded 1 bottle 7-up (optional) Cooking oil

Sauce Ingredients

Vinegar Soy sauce Onion chopped Garlic mined Mang Tomas lechon sauce (optional)

Lechon Kawali Cooking Instructions

Boil water with salt garlic peppercorn and 7-up Add pork and continue boiling until tender Strain pork and keep dry Deep fry in hot cooking oil until golden brown and crispy Chop the lechon kawali and serve with lechon sauce or vinegar with soy sauce onion and garlic

Kilawing Kambing Ingredients

1 kilo goatrsquos meat with skin preferred cuts are from the thigh loin neck and shoulder 2 big onions sliced 1 root ginger cut in strips (optional) 3 siling labuyo chopped Vinegar Salt and pepper Soy sauce

Kilawing Kambing Cooking Instructions

Marinate goat meat in soy sauce grill then make small slices

Balance seasoning with vinegar salt and pepper according to taste Garnish with onion and silling labuyo Refrigerate then serve

Insarabasab Ingredients

1 kilo pork (shoulder preferred) 1 onion thinly sliced 1 ginger root chopped 1 tablespoon Philippine birds eye pepper (siling labuyo) 12 tablespoon ground pepper 2 tablespoons vinegar 1 lemon or 5 kalamansi Soy sauce Salt to taste

Insarabasab Cooking Instructions

Slice the pork 1rdquo thick for roasting Spice with salt

Roast pork over an open fire until all pink color of meat disappears When roasted slice pork again into 14 x 1 (thickness x length) long strips and then mixed with onions ginger vinegar pepper and siling labuyo Season with soy sauce and lemon or kalamansi juice according to taste Serve as food in a meal or as pulutan (something to pick up during drinking session)

Igado Ingredients

1 kilo combination of the following

Porkrsquos liver cut in slices

porkrsquos kidney cut in slices

porkrsquos heart cut in slices

1 tablespoon garlic minced 1 medium onion chopped 1 segment ginger cut in stripes 1 small can green peas (gisantes) 2 small carrots cut in slices 1 bell pepper cut in slices 1 cup vinegar Soy sauce Salt and pepper Cooking oil

Igado Cooking Instructions

In a bowl marinate liver in vinegar Set aside

Saute garlic ginger and onion in oil Add porkrsquos heart and kidney and spice with salt and pepper Saute for 15 minutes or until broth comes out from the innards (add 14 cup water if necessary to soften) Add the liver and continue sauteing for another 5 minutes Add soy sauce to season and continue cooking until sauce thickens Add the carrots fist and when tender drop the bell pepper and peas Cook until vegetables are done

Cooking Tip

You can use porks meat (pork belly preferred) tenderloin spleen or combination if porks heart and kidney are not available

Per photo and if you want it dried just transfer the Igado mixture in another pan and saute until dry But its the one with sauce that is traditional and authentic

Pork Humba Ingredients

12 kilo pork belly cut in cubes 2 cloves garlic crushed 1 small onion chopped 13 cup vinegar 14 cup soy sauce 14 cup brown sugar 3 bay leaves 1 cup rice water 14 tablespoon ground black pepper Cooking oil

Pork Humba Cooking Instructions

Marinate pork in soy sauce and pepper for 1 hour

Saute garlic and onion Add pork from the marinade and bay leaves Stir fry for few minutes until pork starts to render its oily fat Add rice water then bring to a boil until most of the liquid has evaporated Add vinegar but do not stir in order not to over sour the flavor Parboil for few minutes then add the brown sugar stirring once in a while Simmer until a saucy consistency is achieved Adjust seasoning with soy sauce according to taste Serve hot

Dinuguan (Pork Blood Stew) Ingredients

1 kilo pork meat ear intestine or combinations 3-4 cups porkrsquos or beefrsquos blood 1 small head of garlic minced 1 small onion minced 1 tomato chopped 3 long peppers (siling haba) 5 tablespoon vinegar Salt or fish sauce (patis) to taste MSG (optional)

Dinuguan (Pork Blood Stew) Cooking Instructions

Boil pork until tender and cut into desired sizes Save the broth

Sauteacute garlic and onion Add the pork and spice with salt Continue sauteing until liquid has evaporated and meat starts to render fat and edges turn to brown

Add vinegar broth and siling labuyo Simmer for 10 minutes Adjust seasoning with fish sauce according to taste Pour porkrsquos blood stirring regularly for 5 minutes Remove from fire and serve hot

Crispy Pata Ingrediets

1 kilo porkrsquos knuckle (pata) 1 onion chopped 2 bay leaves 14 cup peppercorns 2 tablespoons salt Cooking oil

Sauce Ingredients

1 tablespoon onion chopped 1 tablespoon garlic pounded 12 cup vinegar Soy sauce to taste

Crispy Pata Cooking Ingredients

Boil porkrsquos knuckle in a stock pot with enough water to cover (more water maybe added if the meat is tough) Add salt bay leaves peppercorn and onion Continue boiling until tender then drain and hang to dry Place in the refrigerator overnight Deep fry in hot cooking oil until golden brown Serve with a mixture composed of soy sauce vinegar garlic and onion

Bagnet (Chicharon Baboy) Ingredients

1 kilo pork belly cut into desired pieces 1 liter cooking oil 12 liter water Salt to taste Water

Bagnet (Chicharon Baboy) Cooking Instructions

In a stock pot bring water to a boil with added salt Drop pork and continue boiling for 20 minutes Drain and set aside

Submerged pork in hot cooking oil for few seconds strain and sprinkle with cold water Do this process 3 times until skin pops

Submerge pork until golden brown and serve hot in a platter

Cooking Tip

To avoid mess as well as burns cook in a low cooking area

Beef Caldereta Ingredients

1 12 kilo beef cut in chunks 1 potato quartered (fry in 3 minutes) 1 carrot cut in 1 inch chunks (fry in 3 minutes) 1 clove garlic pounded 1 onion chopped 1 can liver spread or ground liver 1 tomato quartered 1 can tomato sauce 15 green olives (stoned or pitted) 1 tablespoon pickles 2 tablespoons peanut butter 1 grated cheese 1 bell pepper chopped 1 tablespoon ground black pepper 2 stems kinchay (celery) chopped 12 cup soy sauce Cooking oil (Olive oil preferred if available) MSG (optional)

Beef Caldereta Cooking Instructions

In a bowl marinate beef in soy sauce and ground black pepper for 1 hour

In a saucepan sauteacute garlic and onion Add the marinated beef tomato and kitchay Continue sauteing until all liquid has evaporated and meat starts to render fat Add water enough to cover the beef Boil until beef becomes tender

Add tomato sauce and pickles Simmer for 10 minutes Add cheese peanut butter liver spread potato green olives and carrots Simmer for 5 minutes Drop the bell pepper Simmer for 1 minute before serving Serve hot

Kilawing Bituka Ingredients

Large Intestines of pork (bituka ng baboy) Garlic minced Onion sliced Ginger crushed Long green chili peppers (siling haba) Scallions chopped Banana leaf

Kilawing Bituka Cooking Instructions

Wash and mash the intestine with salt and banana leaf to get rid of the odor Wash and clean very well then boil intestine with ginger until tender Cut into desired sizes

Saute garlic and onion Add and brown the intestine Lower heat then blend with soy sauce vinegar and pepper according to taste Garnish with scallions and long green chili pepper Serve as pulutan-something to pick up when drinking a liquor

Bistek Ingredients

34 kilo tender pork or beef steaks sliced 1 tablespoon kalamansi or lemon juice 5 tablespoons soy sauce 12 teaspoon ground black pepper 1 big onion sliced in rings Salt and pepper to taste Cooking oil (Olive oil preferred)

Bistek Cooking Ingredients

Marinate porkbeef steak with kalamansi (or lemon) juice soy sauce salt and pepper for 30 minutes or more Set aside

Fry onion rings until translucent Set aside

In a skillet fry marinated porkbeef steak over high heat turning upside down several times until tender Add onion rings and just enough marinade to create oily sauce Cover and simmer until done Serve hot

Pork Binagoongan Ingredients

1 kilo pork liempo cut in serving pieces 12 cup shrimp bagoong 1 tablespoon garlic minced 1 small onion chopped 1 medium tomato sliced in 8 pcs 1 teaspoon Philippine birds eye pepper (siling labuyo) 5 tablespoon vinegar 12 tablespoon sugar 1 eggplant cut in slices

Pork Binagoongan Cooking Preparation

Boil pork until tender and cut into cubes Set aside

Sauteacute garlic onion and tomato Add pork and shrimp bagoong Stir fry for few minutes until pork starts to render fat and edges turn to brown Add vinegar and siling labuyo Simmer for 5 minutes Season with sugar and drop the eggplant Continue cooking in low fire until the eggplant is done Serve hot

Bopis Ingredients

12 kilo pork lungs 12 kilo pork heart 1 medium carrots cut into small cubes 1 medium kinchay or celery 5 Philippine birdrsquos eye (siling labuyo) 5 tablespoons soy sauce 5 tablespoons vinegar 1 tablespoon annatto (atsuete) seeds substitute 14 cup catsup Salt and pepper to taste MSG (optional)

Bopis Cooking Preparation

Boil the heart and lungs for 10 minutes Remove and chop into small sizes Set aside and discard the water

Boil again for another 10 minutes in new water Strain and set aside

Mash the annatto seeds in 14 cup water Save the annatto water and discards the seeds

Sauteacute garlic and onion Add lungs heart kinchay and soy sauce Saute for another 10 minutes Add vinegar and siling labuyo Simmer for 5 minutes Season with salt and pepper Add carrots and annato water Simmer and continue cooking until done Serve hot

Kalderetang Kambing Ingredients

1 12 kilos goat meat cut into chunks 1 potato quartered 1 carrot cut in 1 inch chunks or slices 1 clove garlic pounded 1 onion chopped 1 can liver spread or ground liver 1 tomato quartered 1 can tomato sauce 15 green olives (stoned or pitted) 1 tablespoon pickles 2 tablespoons peanut butter 1 grated cheese 1 bell pepper sliced 1 tablespoon ground black pepper 2 stems kinchay (celery) chopped 2 laurel leaves 12 cup soy sauce Cooking oil MSG (optional)

Kalderetang Kambing Cooking Instructions

Fry the potato and carrot for 3 minutes Set aside

In a bowl marinate goat meat in vinegar soy sauce and ground black pepper for 1 hour Set aside

Sauteacute garlic and onion in a saucepan Add the marinated goatrsquos meat tomato and kitchay Continue sauteing until all liquid has evaporated and meat starts to render fat Add water enough to cover the goatrsquos meat Boil until tender

Add tomato sauce and pickles Simmer for 10 minutes Add the cheese peanut butter liver spread potato olives and carrots Simmer for 5 minutes Drop the bell pepper Simmer 1 minute before serving Serve hot

Lechon Kawali Ingredients

I kilo pork belly (liempo) 2 tablespoon salt 12 tablespoon peppercorns 4 cloves garlic pounded 1 bottle 7-up (optional) Cooking oil

Sauce Ingredients

Vinegar Soy sauce Onion chopped Garlic mined Mang Tomas lechon sauce (optional)

Lechon Kawali Cooking Instructions

Boil water with salt garlic peppercorn and 7-up Add pork and continue boiling until tender Strain pork and keep dry Deep fry in hot cooking oil until golden brown and crispy Chop the lechon kawali and serve with lechon sauce or vinegar with soy sauce onion and garlic

Pata Tim Ingredients

1 kilo porkrsquos leg (pata) cut in chunks 14 cup soy sauce 2 tablespoons brown sugar 1 onion chopped 1 clove garlic minced 1 tomato chopped 2 tablespoon banana blossoms 1 tablespoon star anise 1 can tomato sauce Cooking oil Broth

Pata Tim Cooking Instructions

In a saucepan brown pork pata in oil then add the garlic onion and tomatoes Stir fry for 3 minutes then add the broth to cover soy sauce and sugar Cover and simmer until the pork is tender When little sauce is left add the tomato sauce Simmer for few minutes until sauce thickens Season with salt pepper and oyster sauce to taste Drop the banana blossoms and star anise Cook until done are done and serve

Pork Adobo Ingredients

1 kilo pork cut in cubes 1 clove garlic pounded 1 medium onion chopped 1 tablespoon sugar 4 laurel leaves 6 tablespoons soy sauce 6 tablespoons vinegar 1 tablespoon ground black pepper 1 cup rice water 1 potato quartered Hard boiled eggs MSG (optional) Cooking oil

Pork Adobo Cooking Instructions

Fry potato in 3 minutes Set aside

Brown the pork then add rice water vinegar soy sauce and the rest of the ingredients except the potato and hard boiled eggs When pork is light tender add the potato Cook until done or when little sauce is left then garnish with hard boiled eggs

Adobong Kangkong Ingredients

1 bundle of kangkong (river spinanch) cut stems 1rdquo length 14 cup vinegar 14 cup soy sauce 1 clove garlic minced

Adobong Kangkong Cooking Instructions

Saute garlic When golden brown add all other ingredients Cover and simmer until done Donrsquot overcook the kangkong Serve hot

Filipino Spaghetti Ingredients

1 kilo spaghetti noodles 34 kilo ground beef 1 carrot minced 1 small can evaporated milk 1 can liver spread 14 kilo hotdog slices 1 tablespoon garlic minced 1 onion minced 2 bottles of banana catsup 1 can tomato sauce 1 cup grated cheese 1 tablespoon sugar Salt and pepper Cooking oil

Filipino Spaghetti Cooking Instructions

Boil spaghetti noodles with salt and cooking oil for 10 minutes Drain and set aside in a platter

Sauteacute garlic and onion Add ground beef and cook until meat turns light brown Season with salt and pepper Add banana catsup and tomato sauce Simmer for 10 minutes Add hotdog carrots sugar liver spread and milk Simmer for 5 minutes This is your sauce mixture

Pour the mixture on top of the spaghetti noddles Garnish with grated cheese

Arroz Caldo Ingredients

1 kilo chicken cut in small pieces 1 cup uncooked malagkit or plain rice or combination 1 small onion chopped 1 tablespoon garlic chopped 1 root ginger sliced 6 cups water or broth Fish sauce Cooking oil Salt to taste (optional) Chicken bouillon cubes (optional) 1 tablespoon minced fried garlic (for garnishing) 1 tablespoon scallions (for garnishing)

Arroz Caldo Cooking Instructions

In a casserole sauteacute garlic onion and ginger in oil Add chicken and stir fry with fish sauce until light browned Drain any remaining oil and then add rice Add enough water and bring to boil Continue cooking stirring occasionally until chicken is tender and rice is done (add hot water if necessary) Season with fish sauce according to taste Serve hot in a bowl Garnish on top with fried minced garlic and scallions

Cooking Tip

Always dry chicken well with paper towels before placing into hot frying pan so it wont stick

You have the option of using salt or chicken bouillon cubes as seasoning instead of fish sauce

Leche Flan (egg yolk) Ingredients

10 egg yolks (pula ng itlog) well beaten 1 big can evaporated milk 1 big can condense milk 3 tablespoons brown sugar 1 tablespoon vanilla 3 moulds (lyanera) container Aluminum foil 34 cup water

Leche Flan (egg yolks) Cooking Instructions

Mix water and sugar in the moulds Parboil in very low fire until it turns brown and sticky Do not overcook the sugar

In a bowl mix the following ingredients egg yolks evaporated milk condensed milk and vanilla Pour the mixture in the moulds and cover with aluminum foil Steam for about 15 - 20 minutes Remove from the steamer Cool it down before serving

Cooking Tip

You can also bake it for 45 minutes 370F placing the lyanera in the middle of a bigger tray half filled with water -

Okoy - Deep Fried Shredded Papayas w Shrimp

Ingredients

1 medium sized Papaya shredded

14 kilo of prawns

1 onion sliced

12 cup of flour

1 egg

1 cup of water

12 tsp of salt

Cooking oil for deep frying

Cooking Procedure

Mix flour egg salt and water in a bowl then add the shredded papaya and mix it well

Get your deep frying pan and pour the cooking oil Let it heat up well Get a small saucer and place about two to three spoonful of your papaya and flour mixture Flatten the mixture with the back of a spoon to have a nice round shape of about an inch thickness Decorate the top with a prawn from the saucer slide the mixture gently on your hot oil and cook both sides until golden brown Be careful dont splatter it Now to prepare a vinegar dip - Get a cup of Vinegar (any kind but preferably sukang puti or according to your likeness) chopped some chilis ground garlic salt and pepper

Sisig BangusMilkfish

Ampalaya Leaves with Sardines

Palitaw

Ingredients and cooking procedure after the jump

Ingredients

1 kilo of Galapong malagkit (Glutinous rice dough)

1 coconut meat grated

12 kilo fo white sugar

Water for cooking

Sesame seeds toasted

Cooking procedure

Divide the galapong into several portions depending on the size of serving you desire

Roll each ortion into a ball and flatten to make a tounge like shape

Boil some water While the water is boiling dro each of the galaong portions It is cooked when the galapong surfaces

Remove each cooked portion Allow to cool

Dredge in grated coconut and srinkle with sugar mixed with toasted sesame seeds before serving

Page 18: Pinoy Recipe

Filipino Callos (Beef tripe) Ingredients

1 kilo beefs tripe (tuwalya ng baka) sliced in serving pieces 1 tablespoon garlic minced 1 small onion chopped 1 can pork and beans 5 tablespoons soy sauce 14 tablespoon ground black pepper 14 tablespoon sugar 1 root ginger crushed 1 tablespoon salt MSG (optional)

Filipino Callos (Beef tripe) Cooking Instuctions

In a stock pot with enough water add the beef stripe ginger and salt Bring to a boil for 20 minutes to remove the obscenity

Remove from fire replace water and boil again until beefs tripe becomes tender Slice the beefs tripe lengthwise and set aside

Sauteacute garlic and onion Add the beefs tripe soy sauce pepper Stir fry for 10 minutes Add the pork and beans and sugar Continue cooking for another 5 minutes or until done Serve hot

Warek Warek Ingredients

Pigrsquos meat and entrails (tongue liver intestine) White onion thinly sliced Salt and pepper Calamansi or lemon juice Pigs brain Mayonnaise (optional)

Warek Warek Instructions

Parboil intestines with sliced lemon or calamansi to remove the odor Parboil tongue until half cooked Wash and clean well the liver

Grill intestine tongue and liver until brown Slice into 1rdquo long and 14rdquo thick (or your desired sizes) then place in a large bowl Mix the slices of onion and boiled brain Balance seasoning with calamansi juice salt and pepper according to taste

Cooking Tip

If porks brain is not enough or not available you may use mayonnaise as a substitute

You can also wrap the brain in an aluminum foil and grill Blend in the dinakdakan and viola Ready to eat

Pork Sisig Ingredients

1 kilo pork head (face ear cheek tongue) 14 cup liver broiled and cut in cubes 1 tablespoon garlic minced 1 small onion chopped 2 bay leaves 12 cup vinegar 1 tablespoon red bell pepper chopped 12 teaspoon ground black pepper 1 cup pork or beef stock 2 kalamansi sliced 3 siling labuyo chopped Salt or fish sauce to taste

Pork Sisig Cooking Instructions

Grill porkrsquos head to remove any remaining hair Boil until tender debone and then cut in small cubes

Sauteacute garlic onion red bell pepper Add liver and pork Season with salt vinegar and pepper Add stock and bay leaves Bring to a boil then simmer until little sauce is left Adjust seasoning according to taste

Garnish with kalamansi and siling labuyo on a sizzling plate Squeeze the kalamansi and stir the chopped siling labuyo over the plate if desired

Pork Sinigang Ingredients

10 tamarind seeds or 1 package sinigang mix 1 kilo pork cut in 1 12 inches chunks (liempo kasim or ribs) 1 onion sliced 4 tomatoes sliced 1 radish (labanos) sliced 5 string beans(sitaw) cut in 2rdquo length 12 cup kangkong leaves (river spinach) 4 pieces gabi (taro) peeled and cut in halve 2 whole siling haba (long green pepper) Soy sauce Kalamansi

Pork Sinigang Cooking Instructions

Boil the tamarind seeds mash and drain the juice Set aside

In a saucepan or stock pot boil pork until tender Add onion tomato and tamarind juice Add gabi until tender and thickens the soup Simmer then add radish and string beans When tender add kangkongleaves Season with fish sauce according to taste Serve hot with soy sauce and sliced kalamansi

Sinanglaw Sinanglao Ingredients

1 12 kilo of beef innards of your preference

large intestine

heart

lungs

tenderloin

2 clove garlic pounded 3 onions sliced 1 package sinigang mix (or kamyas or tamarind seeds) 1 root ginger crushed Banana leaves (optional) Salt and pepper to taste

Sinanglaw Sinanglao Cooking Instructions

Wash and mash the raw innards with salt and banana leaves When cleaned parboil in a large kettle with ginger to remove the odor and obstinacy Strain and cut 1 ndash 2 inches lengths or your desired sizes

In a stock pot drop the onions Put the innards on top of the onions then on top of the innards the garlic Cover and simmer gently until most of the onions extract its juice Season with salt then cook for 15 minutes or until seasoning is absord Add enough water to cover about 3 inches above the meat Bring to a boil and add sinigang mix according to preferred sour taste Continue boiling in medium low fire until meat becomes tender Add chili peppers and season with fish sauce to taste Add little bile if desired and serve

Menudo Ingredients

1 kilo pork cut into desired pieces 14 kilo hotdog cut into desired pieces 14 kilo liver cut into desired pieces 1 potato diced (fry in 3 minutes) 1 carrot diced (fry in 3 minutes) 1 onion minced 1 tablespoon garlic minced 12 cup soy sauce 12 cup raisins 1 can tomato sauce 2 stems kinchay (celery) chopped 1 teaspoon ground black pepper Cooking Oil Sugar

Menudo Cooking Instructions

Marinate pork in soy sauce and ground black pepper for 1 hour or more Boil liver for 5 minutes Drain and set aside

Sauteacute garlic and onion Add marinated pork and kitchay Continue sauteing until all liquid has evaporated and meat starts to render fat

Add tomato sauce and simmer for 15 minutes Add liver hotdog potato and carrot Continue cooking in medium fire for 5 minutes or until done

Season with little sugar (if desired) according to taste Serve hot

Pork Embotido Ingredients

1 kilo ground pork 1 carrot minced 1 can reno liver spread 12 cup pickles minced 12 cup raisins 2 beaten eggs 1 tablespoon salt 2 small onions minced 12 cup tomato sauce 12 cup grated cheese 1 hotdog minced 2 broiled eggs sliced Kinchay o celery minced 2 slices bread minced 14 tablespoon ground black pepper MSG (optional)

Embotido Cooking Instructions

In a bowl combine all ingredients (except the hard boiled eggs) and mix well until blended

Place a mound (1 cup per roll) of meat mixture on a sheet of oily greased aluminum foil (place the slices of egg at the center of each mixture) and form an 8 long by 2 diameter roll

Steam for 30-40 minutes Remove from steamer and let cool

You may either fry or eat it as is Serve with catsup

Kare Kare Ingredients

1 kilo oxtail cut in chunks 12 kilo beef tripe slice in 2rdquox3rdquo lengths 2 cloves garlic crushed 1 big onion sliced 12 cup peanuts grounded 12 cup toasted rice grounded 14 cup annatto seeds 1 heart of banana (puso ng saging) cut in lengths 10 string beans cut into 2rdquo lengths 1 eggplant sliced Salt and pepper to taste Bagoong alamang Cooking oil

Kare Kare Cooking Instructions

Place annatto seeds in 12 cup water for 30 minutes Mash seeds and set aside the annatto water Discard the seeds

Boil beefrsquos oxtail and tripe in separate saucepan until tender Drain both oxtail and tripe Save the broth of the oxtail only

Sauteacute garlic and onion in a large saucepan Add annatto water oxtail and tripe Simmer and then add the grounded peanut and toasted ground rice Stir and continue to simmer for few minutes Add broth just enough to make a thick sauce Parboil then add vegetables (do not overcook) Season with salt and pepper according to taste Serve hot with bagoong alamang

Papaitan Ingredients

12 kilo following beef innards cut in 1 cube

tripe liver kidney heart pancreas intestines

1 cup beef tenderloin cut in 12 cubes 14 cup bile 1 onion minced 1 clove garlic minced 1 head ginger minced 14 cup onion leaves 5 Philippine birds eye peppers (siling labuyo) Salt and pepper Fish sauce

Ingredients for cleaning and boiling the innards

1 lemon sliced(optional) 8 kalamansi sliced (optional) Banana leaves (optional) 1 ginger root crushed

Papaitan Cooking Instructions

Wash and mash the raw innards with salt and banana leaves to get rid of the odor When cleaned boil in a large kettle with ginger and lemon or kalamasi until tender Cut into 12 inch cubeslengths Set aside

Suate ginger garlic and onion When onion appears translucent drop the beef innards Spice with salt and pepper and continue sauteacuteing until enough broth comes out from the innards Pour enough water to cover the mixture Bring to a boil for a while and then drop the beef tenderloin Simmer until tenderloin is cooked then drop the siling labuyo

Add bile little by little (be careful not to over bitter taste) and adjust seasoning with fish sauce according to taste Serve hot in a bowl and garnish with chopped onion leaves

Cooking Tip

To make it healthy and if you have the time cook the papaitan long before you intend to serve Let it cool then refrigerate All the fat will solidify and you can easily scrape it from the surface The taste will not change it will even improve as the meat and all the condiments will have blended so well in the broth already

Calamansi juice will further enhance the taste And if you want a stronger pepper aroma but not the spice put some chopped siling haba

Pata Tim Ingredients

1 kilo porkrsquos leg (pata) 14 cup soy sauce 34 cup pineapple juice 34 cup oyster sauce 2 cloves garlic rushed 1 tablespoon rice wine 1 tablespoon pepper corns 1 red onion chopped 3 bay leaves Lettuce (fried in 2 minutes)

Pata Tim Cooking Instructions

In a stock pot with enough water simmer the pork pata with all the ingredients until fork tender Add hot water if necessary to replace the evaporated liquid Drain and cut the meat from one side and separate the bones Save 1 cup of broth

Place lettuce in a platter Put the pata over the lettuce Set aside

Pata Tim Sauce Ingredients

1 cup broth of pata 5 tablespoons cornstarch Salt to taste

Pata Tim Sauce Cooking Instructions

In a skillet combine broth cornstarch and salt to taste Bring to boil until sauce becomes thick

Pour the sauce on top of the pata Serve hot

Cooking Tip

Boiling the porks leg slowly and gently over low heat brings out the flavor of the meat and keeps the meat very tender

Nilagang Baka Ingredients

1 kilo beef cut in chunks 1 small head cabbage (repolyo) quartered 14 kilo Chinese cabbage (pechay) 2 potatoes quartered 1 onion sliced 1 tablespoon peppercorns Fish sauce 2 beef boullion 1 lemon or 5 kalamansis Soy sauce

Nilagang Baka Cooking Instructions

Fry the potatoes in 3 minutes Set aside

In a stock pot simmer the beef with onion and peppercorn for at least one hour Remove the scum that rises above the soup More water maybe added if the beef if tough When beef is very tender add potatoes and carrots Let stand for 5 minutes Add repolyo cabbage and Chinese cabbage Season with fish sauce according to taste

Remove from fire and serve hot with a mixture consisting of soy sauce and lemon or kalamansi juice

Cooking Tip

Boiling the beef chunks slowly and gently over low heat brings out the flavor of the meat and keeps the meat very tender

But but butif you dont have much time and you want to expedite the cooking process use pressure cooker to soften the meat of the beef shank When tender add the necessary ingredients

Sweet and Sour Meatballs Ingredients

Meatballs Ingredients

1 kilo ground pork or beef 1 onion minced 1 clove garlic minced 3 well beaten eggs 12 cup flour Ground pepper Soy sauce Salt

Sauce Mixture Ingredients

1 can pineapple (set aside juice) sliced 1 carrot sliced 1 bell pepper sliced lengthwise 4 tablespoons garlic minced 1 onion chopped 12 tablespoon salt 1 tablespoon sugar 3 tablespoons soy sauce 12 cup water 2 tablespoons flour Ground black pepper Cooking oil

Sweet and Sour Meatballs Cooking Instructions

In a bowl mix all the meat balls ingredients together Season with salt soy sauce and pepper according to taste Form a ball 1rdquo diameter out of the mixture Deep fry the raw meat balls until golden brown Strain drain in a plate with paper towel and set aside in a platter

In a skillet sauteacute garlic and onion Add the pineapple and carrot Simmer for 10 minutes Add the pineapple juice sugar soy sauce water flour salt and water Simmer until a saucy consistency is achieved Add bell pepper Simmer for 1 minute

Pour the hot sauce (mixture) on top of the meat balls Serve hot with rice

Lechon Liempo Ingredients

Pork meat (liempo) 12 -16 inches long Garlic pounded Salt and pepper to taste Rosemary leaves Sliced tomatoes for garnishing

Lechon Liempo Cooking Instructions

Wash and dry meat with paper towel Rub inner layer of meat with a mixture of salt pepper garlic and rosemary leaves Roll meat and then tie both ends forming a circular tube form Place in a roasting pan

Preheat oven to 400F Bake in oven for about 15 minutes and then decrease heat to 350F Bake for about one and a half hours to 2 hours or until meat turns golden brown and crispy Remove pan from oven then put meat on a rack Slice in rings and place in a platter Garnish with sliced tomatoes then serve

Lechon Kawali Ingredients

I kilo pork belly (liempo) 2 tablespoon salt 12 tablespoon peppercorns 4 cloves garlic pounded 1 bottle 7-up (optional) Cooking oil

Sauce Ingredients

Vinegar Soy sauce Onion chopped Garlic mined Mang Tomas lechon sauce (optional)

Lechon Kawali Cooking Instructions

Boil water with salt garlic peppercorn and 7-up Add pork and continue boiling until tender Strain pork and keep dry Deep fry in hot cooking oil until golden brown and crispy Chop the lechon kawali and serve with lechon sauce or vinegar with soy sauce onion and garlic

Kilawing Kambing Ingredients

1 kilo goatrsquos meat with skin preferred cuts are from the thigh loin neck and shoulder 2 big onions sliced 1 root ginger cut in strips (optional) 3 siling labuyo chopped Vinegar Salt and pepper Soy sauce

Kilawing Kambing Cooking Instructions

Marinate goat meat in soy sauce grill then make small slices

Balance seasoning with vinegar salt and pepper according to taste Garnish with onion and silling labuyo Refrigerate then serve

Insarabasab Ingredients

1 kilo pork (shoulder preferred) 1 onion thinly sliced 1 ginger root chopped 1 tablespoon Philippine birds eye pepper (siling labuyo) 12 tablespoon ground pepper 2 tablespoons vinegar 1 lemon or 5 kalamansi Soy sauce Salt to taste

Insarabasab Cooking Instructions

Slice the pork 1rdquo thick for roasting Spice with salt

Roast pork over an open fire until all pink color of meat disappears When roasted slice pork again into 14 x 1 (thickness x length) long strips and then mixed with onions ginger vinegar pepper and siling labuyo Season with soy sauce and lemon or kalamansi juice according to taste Serve as food in a meal or as pulutan (something to pick up during drinking session)

Igado Ingredients

1 kilo combination of the following

Porkrsquos liver cut in slices

porkrsquos kidney cut in slices

porkrsquos heart cut in slices

1 tablespoon garlic minced 1 medium onion chopped 1 segment ginger cut in stripes 1 small can green peas (gisantes) 2 small carrots cut in slices 1 bell pepper cut in slices 1 cup vinegar Soy sauce Salt and pepper Cooking oil

Igado Cooking Instructions

In a bowl marinate liver in vinegar Set aside

Saute garlic ginger and onion in oil Add porkrsquos heart and kidney and spice with salt and pepper Saute for 15 minutes or until broth comes out from the innards (add 14 cup water if necessary to soften) Add the liver and continue sauteing for another 5 minutes Add soy sauce to season and continue cooking until sauce thickens Add the carrots fist and when tender drop the bell pepper and peas Cook until vegetables are done

Cooking Tip

You can use porks meat (pork belly preferred) tenderloin spleen or combination if porks heart and kidney are not available

Per photo and if you want it dried just transfer the Igado mixture in another pan and saute until dry But its the one with sauce that is traditional and authentic

Pork Humba Ingredients

12 kilo pork belly cut in cubes 2 cloves garlic crushed 1 small onion chopped 13 cup vinegar 14 cup soy sauce 14 cup brown sugar 3 bay leaves 1 cup rice water 14 tablespoon ground black pepper Cooking oil

Pork Humba Cooking Instructions

Marinate pork in soy sauce and pepper for 1 hour

Saute garlic and onion Add pork from the marinade and bay leaves Stir fry for few minutes until pork starts to render its oily fat Add rice water then bring to a boil until most of the liquid has evaporated Add vinegar but do not stir in order not to over sour the flavor Parboil for few minutes then add the brown sugar stirring once in a while Simmer until a saucy consistency is achieved Adjust seasoning with soy sauce according to taste Serve hot

Dinuguan (Pork Blood Stew) Ingredients

1 kilo pork meat ear intestine or combinations 3-4 cups porkrsquos or beefrsquos blood 1 small head of garlic minced 1 small onion minced 1 tomato chopped 3 long peppers (siling haba) 5 tablespoon vinegar Salt or fish sauce (patis) to taste MSG (optional)

Dinuguan (Pork Blood Stew) Cooking Instructions

Boil pork until tender and cut into desired sizes Save the broth

Sauteacute garlic and onion Add the pork and spice with salt Continue sauteing until liquid has evaporated and meat starts to render fat and edges turn to brown

Add vinegar broth and siling labuyo Simmer for 10 minutes Adjust seasoning with fish sauce according to taste Pour porkrsquos blood stirring regularly for 5 minutes Remove from fire and serve hot

Crispy Pata Ingrediets

1 kilo porkrsquos knuckle (pata) 1 onion chopped 2 bay leaves 14 cup peppercorns 2 tablespoons salt Cooking oil

Sauce Ingredients

1 tablespoon onion chopped 1 tablespoon garlic pounded 12 cup vinegar Soy sauce to taste

Crispy Pata Cooking Ingredients

Boil porkrsquos knuckle in a stock pot with enough water to cover (more water maybe added if the meat is tough) Add salt bay leaves peppercorn and onion Continue boiling until tender then drain and hang to dry Place in the refrigerator overnight Deep fry in hot cooking oil until golden brown Serve with a mixture composed of soy sauce vinegar garlic and onion

Bagnet (Chicharon Baboy) Ingredients

1 kilo pork belly cut into desired pieces 1 liter cooking oil 12 liter water Salt to taste Water

Bagnet (Chicharon Baboy) Cooking Instructions

In a stock pot bring water to a boil with added salt Drop pork and continue boiling for 20 minutes Drain and set aside

Submerged pork in hot cooking oil for few seconds strain and sprinkle with cold water Do this process 3 times until skin pops

Submerge pork until golden brown and serve hot in a platter

Cooking Tip

To avoid mess as well as burns cook in a low cooking area

Beef Caldereta Ingredients

1 12 kilo beef cut in chunks 1 potato quartered (fry in 3 minutes) 1 carrot cut in 1 inch chunks (fry in 3 minutes) 1 clove garlic pounded 1 onion chopped 1 can liver spread or ground liver 1 tomato quartered 1 can tomato sauce 15 green olives (stoned or pitted) 1 tablespoon pickles 2 tablespoons peanut butter 1 grated cheese 1 bell pepper chopped 1 tablespoon ground black pepper 2 stems kinchay (celery) chopped 12 cup soy sauce Cooking oil (Olive oil preferred if available) MSG (optional)

Beef Caldereta Cooking Instructions

In a bowl marinate beef in soy sauce and ground black pepper for 1 hour

In a saucepan sauteacute garlic and onion Add the marinated beef tomato and kitchay Continue sauteing until all liquid has evaporated and meat starts to render fat Add water enough to cover the beef Boil until beef becomes tender

Add tomato sauce and pickles Simmer for 10 minutes Add cheese peanut butter liver spread potato green olives and carrots Simmer for 5 minutes Drop the bell pepper Simmer for 1 minute before serving Serve hot

Kilawing Bituka Ingredients

Large Intestines of pork (bituka ng baboy) Garlic minced Onion sliced Ginger crushed Long green chili peppers (siling haba) Scallions chopped Banana leaf

Kilawing Bituka Cooking Instructions

Wash and mash the intestine with salt and banana leaf to get rid of the odor Wash and clean very well then boil intestine with ginger until tender Cut into desired sizes

Saute garlic and onion Add and brown the intestine Lower heat then blend with soy sauce vinegar and pepper according to taste Garnish with scallions and long green chili pepper Serve as pulutan-something to pick up when drinking a liquor

Bistek Ingredients

34 kilo tender pork or beef steaks sliced 1 tablespoon kalamansi or lemon juice 5 tablespoons soy sauce 12 teaspoon ground black pepper 1 big onion sliced in rings Salt and pepper to taste Cooking oil (Olive oil preferred)

Bistek Cooking Ingredients

Marinate porkbeef steak with kalamansi (or lemon) juice soy sauce salt and pepper for 30 minutes or more Set aside

Fry onion rings until translucent Set aside

In a skillet fry marinated porkbeef steak over high heat turning upside down several times until tender Add onion rings and just enough marinade to create oily sauce Cover and simmer until done Serve hot

Pork Binagoongan Ingredients

1 kilo pork liempo cut in serving pieces 12 cup shrimp bagoong 1 tablespoon garlic minced 1 small onion chopped 1 medium tomato sliced in 8 pcs 1 teaspoon Philippine birds eye pepper (siling labuyo) 5 tablespoon vinegar 12 tablespoon sugar 1 eggplant cut in slices

Pork Binagoongan Cooking Preparation

Boil pork until tender and cut into cubes Set aside

Sauteacute garlic onion and tomato Add pork and shrimp bagoong Stir fry for few minutes until pork starts to render fat and edges turn to brown Add vinegar and siling labuyo Simmer for 5 minutes Season with sugar and drop the eggplant Continue cooking in low fire until the eggplant is done Serve hot

Bopis Ingredients

12 kilo pork lungs 12 kilo pork heart 1 medium carrots cut into small cubes 1 medium kinchay or celery 5 Philippine birdrsquos eye (siling labuyo) 5 tablespoons soy sauce 5 tablespoons vinegar 1 tablespoon annatto (atsuete) seeds substitute 14 cup catsup Salt and pepper to taste MSG (optional)

Bopis Cooking Preparation

Boil the heart and lungs for 10 minutes Remove and chop into small sizes Set aside and discard the water

Boil again for another 10 minutes in new water Strain and set aside

Mash the annatto seeds in 14 cup water Save the annatto water and discards the seeds

Sauteacute garlic and onion Add lungs heart kinchay and soy sauce Saute for another 10 minutes Add vinegar and siling labuyo Simmer for 5 minutes Season with salt and pepper Add carrots and annato water Simmer and continue cooking until done Serve hot

Kalderetang Kambing Ingredients

1 12 kilos goat meat cut into chunks 1 potato quartered 1 carrot cut in 1 inch chunks or slices 1 clove garlic pounded 1 onion chopped 1 can liver spread or ground liver 1 tomato quartered 1 can tomato sauce 15 green olives (stoned or pitted) 1 tablespoon pickles 2 tablespoons peanut butter 1 grated cheese 1 bell pepper sliced 1 tablespoon ground black pepper 2 stems kinchay (celery) chopped 2 laurel leaves 12 cup soy sauce Cooking oil MSG (optional)

Kalderetang Kambing Cooking Instructions

Fry the potato and carrot for 3 minutes Set aside

In a bowl marinate goat meat in vinegar soy sauce and ground black pepper for 1 hour Set aside

Sauteacute garlic and onion in a saucepan Add the marinated goatrsquos meat tomato and kitchay Continue sauteing until all liquid has evaporated and meat starts to render fat Add water enough to cover the goatrsquos meat Boil until tender

Add tomato sauce and pickles Simmer for 10 minutes Add the cheese peanut butter liver spread potato olives and carrots Simmer for 5 minutes Drop the bell pepper Simmer 1 minute before serving Serve hot

Lechon Kawali Ingredients

I kilo pork belly (liempo) 2 tablespoon salt 12 tablespoon peppercorns 4 cloves garlic pounded 1 bottle 7-up (optional) Cooking oil

Sauce Ingredients

Vinegar Soy sauce Onion chopped Garlic mined Mang Tomas lechon sauce (optional)

Lechon Kawali Cooking Instructions

Boil water with salt garlic peppercorn and 7-up Add pork and continue boiling until tender Strain pork and keep dry Deep fry in hot cooking oil until golden brown and crispy Chop the lechon kawali and serve with lechon sauce or vinegar with soy sauce onion and garlic

Pata Tim Ingredients

1 kilo porkrsquos leg (pata) cut in chunks 14 cup soy sauce 2 tablespoons brown sugar 1 onion chopped 1 clove garlic minced 1 tomato chopped 2 tablespoon banana blossoms 1 tablespoon star anise 1 can tomato sauce Cooking oil Broth

Pata Tim Cooking Instructions

In a saucepan brown pork pata in oil then add the garlic onion and tomatoes Stir fry for 3 minutes then add the broth to cover soy sauce and sugar Cover and simmer until the pork is tender When little sauce is left add the tomato sauce Simmer for few minutes until sauce thickens Season with salt pepper and oyster sauce to taste Drop the banana blossoms and star anise Cook until done are done and serve

Pork Adobo Ingredients

1 kilo pork cut in cubes 1 clove garlic pounded 1 medium onion chopped 1 tablespoon sugar 4 laurel leaves 6 tablespoons soy sauce 6 tablespoons vinegar 1 tablespoon ground black pepper 1 cup rice water 1 potato quartered Hard boiled eggs MSG (optional) Cooking oil

Pork Adobo Cooking Instructions

Fry potato in 3 minutes Set aside

Brown the pork then add rice water vinegar soy sauce and the rest of the ingredients except the potato and hard boiled eggs When pork is light tender add the potato Cook until done or when little sauce is left then garnish with hard boiled eggs

Adobong Kangkong Ingredients

1 bundle of kangkong (river spinanch) cut stems 1rdquo length 14 cup vinegar 14 cup soy sauce 1 clove garlic minced

Adobong Kangkong Cooking Instructions

Saute garlic When golden brown add all other ingredients Cover and simmer until done Donrsquot overcook the kangkong Serve hot

Filipino Spaghetti Ingredients

1 kilo spaghetti noodles 34 kilo ground beef 1 carrot minced 1 small can evaporated milk 1 can liver spread 14 kilo hotdog slices 1 tablespoon garlic minced 1 onion minced 2 bottles of banana catsup 1 can tomato sauce 1 cup grated cheese 1 tablespoon sugar Salt and pepper Cooking oil

Filipino Spaghetti Cooking Instructions

Boil spaghetti noodles with salt and cooking oil for 10 minutes Drain and set aside in a platter

Sauteacute garlic and onion Add ground beef and cook until meat turns light brown Season with salt and pepper Add banana catsup and tomato sauce Simmer for 10 minutes Add hotdog carrots sugar liver spread and milk Simmer for 5 minutes This is your sauce mixture

Pour the mixture on top of the spaghetti noddles Garnish with grated cheese

Arroz Caldo Ingredients

1 kilo chicken cut in small pieces 1 cup uncooked malagkit or plain rice or combination 1 small onion chopped 1 tablespoon garlic chopped 1 root ginger sliced 6 cups water or broth Fish sauce Cooking oil Salt to taste (optional) Chicken bouillon cubes (optional) 1 tablespoon minced fried garlic (for garnishing) 1 tablespoon scallions (for garnishing)

Arroz Caldo Cooking Instructions

In a casserole sauteacute garlic onion and ginger in oil Add chicken and stir fry with fish sauce until light browned Drain any remaining oil and then add rice Add enough water and bring to boil Continue cooking stirring occasionally until chicken is tender and rice is done (add hot water if necessary) Season with fish sauce according to taste Serve hot in a bowl Garnish on top with fried minced garlic and scallions

Cooking Tip

Always dry chicken well with paper towels before placing into hot frying pan so it wont stick

You have the option of using salt or chicken bouillon cubes as seasoning instead of fish sauce

Leche Flan (egg yolk) Ingredients

10 egg yolks (pula ng itlog) well beaten 1 big can evaporated milk 1 big can condense milk 3 tablespoons brown sugar 1 tablespoon vanilla 3 moulds (lyanera) container Aluminum foil 34 cup water

Leche Flan (egg yolks) Cooking Instructions

Mix water and sugar in the moulds Parboil in very low fire until it turns brown and sticky Do not overcook the sugar

In a bowl mix the following ingredients egg yolks evaporated milk condensed milk and vanilla Pour the mixture in the moulds and cover with aluminum foil Steam for about 15 - 20 minutes Remove from the steamer Cool it down before serving

Cooking Tip

You can also bake it for 45 minutes 370F placing the lyanera in the middle of a bigger tray half filled with water -

Okoy - Deep Fried Shredded Papayas w Shrimp

Ingredients

1 medium sized Papaya shredded

14 kilo of prawns

1 onion sliced

12 cup of flour

1 egg

1 cup of water

12 tsp of salt

Cooking oil for deep frying

Cooking Procedure

Mix flour egg salt and water in a bowl then add the shredded papaya and mix it well

Get your deep frying pan and pour the cooking oil Let it heat up well Get a small saucer and place about two to three spoonful of your papaya and flour mixture Flatten the mixture with the back of a spoon to have a nice round shape of about an inch thickness Decorate the top with a prawn from the saucer slide the mixture gently on your hot oil and cook both sides until golden brown Be careful dont splatter it Now to prepare a vinegar dip - Get a cup of Vinegar (any kind but preferably sukang puti or according to your likeness) chopped some chilis ground garlic salt and pepper

Sisig BangusMilkfish

Ampalaya Leaves with Sardines

Palitaw

Ingredients and cooking procedure after the jump

Ingredients

1 kilo of Galapong malagkit (Glutinous rice dough)

1 coconut meat grated

12 kilo fo white sugar

Water for cooking

Sesame seeds toasted

Cooking procedure

Divide the galapong into several portions depending on the size of serving you desire

Roll each ortion into a ball and flatten to make a tounge like shape

Boil some water While the water is boiling dro each of the galaong portions It is cooked when the galapong surfaces

Remove each cooked portion Allow to cool

Dredge in grated coconut and srinkle with sugar mixed with toasted sesame seeds before serving

Page 19: Pinoy Recipe

Warek Warek Ingredients

Pigrsquos meat and entrails (tongue liver intestine) White onion thinly sliced Salt and pepper Calamansi or lemon juice Pigs brain Mayonnaise (optional)

Warek Warek Instructions

Parboil intestines with sliced lemon or calamansi to remove the odor Parboil tongue until half cooked Wash and clean well the liver

Grill intestine tongue and liver until brown Slice into 1rdquo long and 14rdquo thick (or your desired sizes) then place in a large bowl Mix the slices of onion and boiled brain Balance seasoning with calamansi juice salt and pepper according to taste

Cooking Tip

If porks brain is not enough or not available you may use mayonnaise as a substitute

You can also wrap the brain in an aluminum foil and grill Blend in the dinakdakan and viola Ready to eat

Pork Sisig Ingredients

1 kilo pork head (face ear cheek tongue) 14 cup liver broiled and cut in cubes 1 tablespoon garlic minced 1 small onion chopped 2 bay leaves 12 cup vinegar 1 tablespoon red bell pepper chopped 12 teaspoon ground black pepper 1 cup pork or beef stock 2 kalamansi sliced 3 siling labuyo chopped Salt or fish sauce to taste

Pork Sisig Cooking Instructions

Grill porkrsquos head to remove any remaining hair Boil until tender debone and then cut in small cubes

Sauteacute garlic onion red bell pepper Add liver and pork Season with salt vinegar and pepper Add stock and bay leaves Bring to a boil then simmer until little sauce is left Adjust seasoning according to taste

Garnish with kalamansi and siling labuyo on a sizzling plate Squeeze the kalamansi and stir the chopped siling labuyo over the plate if desired

Pork Sinigang Ingredients

10 tamarind seeds or 1 package sinigang mix 1 kilo pork cut in 1 12 inches chunks (liempo kasim or ribs) 1 onion sliced 4 tomatoes sliced 1 radish (labanos) sliced 5 string beans(sitaw) cut in 2rdquo length 12 cup kangkong leaves (river spinach) 4 pieces gabi (taro) peeled and cut in halve 2 whole siling haba (long green pepper) Soy sauce Kalamansi

Pork Sinigang Cooking Instructions

Boil the tamarind seeds mash and drain the juice Set aside

In a saucepan or stock pot boil pork until tender Add onion tomato and tamarind juice Add gabi until tender and thickens the soup Simmer then add radish and string beans When tender add kangkongleaves Season with fish sauce according to taste Serve hot with soy sauce and sliced kalamansi

Sinanglaw Sinanglao Ingredients

1 12 kilo of beef innards of your preference

large intestine

heart

lungs

tenderloin

2 clove garlic pounded 3 onions sliced 1 package sinigang mix (or kamyas or tamarind seeds) 1 root ginger crushed Banana leaves (optional) Salt and pepper to taste

Sinanglaw Sinanglao Cooking Instructions

Wash and mash the raw innards with salt and banana leaves When cleaned parboil in a large kettle with ginger to remove the odor and obstinacy Strain and cut 1 ndash 2 inches lengths or your desired sizes

In a stock pot drop the onions Put the innards on top of the onions then on top of the innards the garlic Cover and simmer gently until most of the onions extract its juice Season with salt then cook for 15 minutes or until seasoning is absord Add enough water to cover about 3 inches above the meat Bring to a boil and add sinigang mix according to preferred sour taste Continue boiling in medium low fire until meat becomes tender Add chili peppers and season with fish sauce to taste Add little bile if desired and serve

Menudo Ingredients

1 kilo pork cut into desired pieces 14 kilo hotdog cut into desired pieces 14 kilo liver cut into desired pieces 1 potato diced (fry in 3 minutes) 1 carrot diced (fry in 3 minutes) 1 onion minced 1 tablespoon garlic minced 12 cup soy sauce 12 cup raisins 1 can tomato sauce 2 stems kinchay (celery) chopped 1 teaspoon ground black pepper Cooking Oil Sugar

Menudo Cooking Instructions

Marinate pork in soy sauce and ground black pepper for 1 hour or more Boil liver for 5 minutes Drain and set aside

Sauteacute garlic and onion Add marinated pork and kitchay Continue sauteing until all liquid has evaporated and meat starts to render fat

Add tomato sauce and simmer for 15 minutes Add liver hotdog potato and carrot Continue cooking in medium fire for 5 minutes or until done

Season with little sugar (if desired) according to taste Serve hot

Pork Embotido Ingredients

1 kilo ground pork 1 carrot minced 1 can reno liver spread 12 cup pickles minced 12 cup raisins 2 beaten eggs 1 tablespoon salt 2 small onions minced 12 cup tomato sauce 12 cup grated cheese 1 hotdog minced 2 broiled eggs sliced Kinchay o celery minced 2 slices bread minced 14 tablespoon ground black pepper MSG (optional)

Embotido Cooking Instructions

In a bowl combine all ingredients (except the hard boiled eggs) and mix well until blended

Place a mound (1 cup per roll) of meat mixture on a sheet of oily greased aluminum foil (place the slices of egg at the center of each mixture) and form an 8 long by 2 diameter roll

Steam for 30-40 minutes Remove from steamer and let cool

You may either fry or eat it as is Serve with catsup

Kare Kare Ingredients

1 kilo oxtail cut in chunks 12 kilo beef tripe slice in 2rdquox3rdquo lengths 2 cloves garlic crushed 1 big onion sliced 12 cup peanuts grounded 12 cup toasted rice grounded 14 cup annatto seeds 1 heart of banana (puso ng saging) cut in lengths 10 string beans cut into 2rdquo lengths 1 eggplant sliced Salt and pepper to taste Bagoong alamang Cooking oil

Kare Kare Cooking Instructions

Place annatto seeds in 12 cup water for 30 minutes Mash seeds and set aside the annatto water Discard the seeds

Boil beefrsquos oxtail and tripe in separate saucepan until tender Drain both oxtail and tripe Save the broth of the oxtail only

Sauteacute garlic and onion in a large saucepan Add annatto water oxtail and tripe Simmer and then add the grounded peanut and toasted ground rice Stir and continue to simmer for few minutes Add broth just enough to make a thick sauce Parboil then add vegetables (do not overcook) Season with salt and pepper according to taste Serve hot with bagoong alamang

Papaitan Ingredients

12 kilo following beef innards cut in 1 cube

tripe liver kidney heart pancreas intestines

1 cup beef tenderloin cut in 12 cubes 14 cup bile 1 onion minced 1 clove garlic minced 1 head ginger minced 14 cup onion leaves 5 Philippine birds eye peppers (siling labuyo) Salt and pepper Fish sauce

Ingredients for cleaning and boiling the innards

1 lemon sliced(optional) 8 kalamansi sliced (optional) Banana leaves (optional) 1 ginger root crushed

Papaitan Cooking Instructions

Wash and mash the raw innards with salt and banana leaves to get rid of the odor When cleaned boil in a large kettle with ginger and lemon or kalamasi until tender Cut into 12 inch cubeslengths Set aside

Suate ginger garlic and onion When onion appears translucent drop the beef innards Spice with salt and pepper and continue sauteacuteing until enough broth comes out from the innards Pour enough water to cover the mixture Bring to a boil for a while and then drop the beef tenderloin Simmer until tenderloin is cooked then drop the siling labuyo

Add bile little by little (be careful not to over bitter taste) and adjust seasoning with fish sauce according to taste Serve hot in a bowl and garnish with chopped onion leaves

Cooking Tip

To make it healthy and if you have the time cook the papaitan long before you intend to serve Let it cool then refrigerate All the fat will solidify and you can easily scrape it from the surface The taste will not change it will even improve as the meat and all the condiments will have blended so well in the broth already

Calamansi juice will further enhance the taste And if you want a stronger pepper aroma but not the spice put some chopped siling haba

Pata Tim Ingredients

1 kilo porkrsquos leg (pata) 14 cup soy sauce 34 cup pineapple juice 34 cup oyster sauce 2 cloves garlic rushed 1 tablespoon rice wine 1 tablespoon pepper corns 1 red onion chopped 3 bay leaves Lettuce (fried in 2 minutes)

Pata Tim Cooking Instructions

In a stock pot with enough water simmer the pork pata with all the ingredients until fork tender Add hot water if necessary to replace the evaporated liquid Drain and cut the meat from one side and separate the bones Save 1 cup of broth

Place lettuce in a platter Put the pata over the lettuce Set aside

Pata Tim Sauce Ingredients

1 cup broth of pata 5 tablespoons cornstarch Salt to taste

Pata Tim Sauce Cooking Instructions

In a skillet combine broth cornstarch and salt to taste Bring to boil until sauce becomes thick

Pour the sauce on top of the pata Serve hot

Cooking Tip

Boiling the porks leg slowly and gently over low heat brings out the flavor of the meat and keeps the meat very tender

Nilagang Baka Ingredients

1 kilo beef cut in chunks 1 small head cabbage (repolyo) quartered 14 kilo Chinese cabbage (pechay) 2 potatoes quartered 1 onion sliced 1 tablespoon peppercorns Fish sauce 2 beef boullion 1 lemon or 5 kalamansis Soy sauce

Nilagang Baka Cooking Instructions

Fry the potatoes in 3 minutes Set aside

In a stock pot simmer the beef with onion and peppercorn for at least one hour Remove the scum that rises above the soup More water maybe added if the beef if tough When beef is very tender add potatoes and carrots Let stand for 5 minutes Add repolyo cabbage and Chinese cabbage Season with fish sauce according to taste

Remove from fire and serve hot with a mixture consisting of soy sauce and lemon or kalamansi juice

Cooking Tip

Boiling the beef chunks slowly and gently over low heat brings out the flavor of the meat and keeps the meat very tender

But but butif you dont have much time and you want to expedite the cooking process use pressure cooker to soften the meat of the beef shank When tender add the necessary ingredients

Sweet and Sour Meatballs Ingredients

Meatballs Ingredients

1 kilo ground pork or beef 1 onion minced 1 clove garlic minced 3 well beaten eggs 12 cup flour Ground pepper Soy sauce Salt

Sauce Mixture Ingredients

1 can pineapple (set aside juice) sliced 1 carrot sliced 1 bell pepper sliced lengthwise 4 tablespoons garlic minced 1 onion chopped 12 tablespoon salt 1 tablespoon sugar 3 tablespoons soy sauce 12 cup water 2 tablespoons flour Ground black pepper Cooking oil

Sweet and Sour Meatballs Cooking Instructions

In a bowl mix all the meat balls ingredients together Season with salt soy sauce and pepper according to taste Form a ball 1rdquo diameter out of the mixture Deep fry the raw meat balls until golden brown Strain drain in a plate with paper towel and set aside in a platter

In a skillet sauteacute garlic and onion Add the pineapple and carrot Simmer for 10 minutes Add the pineapple juice sugar soy sauce water flour salt and water Simmer until a saucy consistency is achieved Add bell pepper Simmer for 1 minute

Pour the hot sauce (mixture) on top of the meat balls Serve hot with rice

Lechon Liempo Ingredients

Pork meat (liempo) 12 -16 inches long Garlic pounded Salt and pepper to taste Rosemary leaves Sliced tomatoes for garnishing

Lechon Liempo Cooking Instructions

Wash and dry meat with paper towel Rub inner layer of meat with a mixture of salt pepper garlic and rosemary leaves Roll meat and then tie both ends forming a circular tube form Place in a roasting pan

Preheat oven to 400F Bake in oven for about 15 minutes and then decrease heat to 350F Bake for about one and a half hours to 2 hours or until meat turns golden brown and crispy Remove pan from oven then put meat on a rack Slice in rings and place in a platter Garnish with sliced tomatoes then serve

Lechon Kawali Ingredients

I kilo pork belly (liempo) 2 tablespoon salt 12 tablespoon peppercorns 4 cloves garlic pounded 1 bottle 7-up (optional) Cooking oil

Sauce Ingredients

Vinegar Soy sauce Onion chopped Garlic mined Mang Tomas lechon sauce (optional)

Lechon Kawali Cooking Instructions

Boil water with salt garlic peppercorn and 7-up Add pork and continue boiling until tender Strain pork and keep dry Deep fry in hot cooking oil until golden brown and crispy Chop the lechon kawali and serve with lechon sauce or vinegar with soy sauce onion and garlic

Kilawing Kambing Ingredients

1 kilo goatrsquos meat with skin preferred cuts are from the thigh loin neck and shoulder 2 big onions sliced 1 root ginger cut in strips (optional) 3 siling labuyo chopped Vinegar Salt and pepper Soy sauce

Kilawing Kambing Cooking Instructions

Marinate goat meat in soy sauce grill then make small slices

Balance seasoning with vinegar salt and pepper according to taste Garnish with onion and silling labuyo Refrigerate then serve

Insarabasab Ingredients

1 kilo pork (shoulder preferred) 1 onion thinly sliced 1 ginger root chopped 1 tablespoon Philippine birds eye pepper (siling labuyo) 12 tablespoon ground pepper 2 tablespoons vinegar 1 lemon or 5 kalamansi Soy sauce Salt to taste

Insarabasab Cooking Instructions

Slice the pork 1rdquo thick for roasting Spice with salt

Roast pork over an open fire until all pink color of meat disappears When roasted slice pork again into 14 x 1 (thickness x length) long strips and then mixed with onions ginger vinegar pepper and siling labuyo Season with soy sauce and lemon or kalamansi juice according to taste Serve as food in a meal or as pulutan (something to pick up during drinking session)

Igado Ingredients

1 kilo combination of the following

Porkrsquos liver cut in slices

porkrsquos kidney cut in slices

porkrsquos heart cut in slices

1 tablespoon garlic minced 1 medium onion chopped 1 segment ginger cut in stripes 1 small can green peas (gisantes) 2 small carrots cut in slices 1 bell pepper cut in slices 1 cup vinegar Soy sauce Salt and pepper Cooking oil

Igado Cooking Instructions

In a bowl marinate liver in vinegar Set aside

Saute garlic ginger and onion in oil Add porkrsquos heart and kidney and spice with salt and pepper Saute for 15 minutes or until broth comes out from the innards (add 14 cup water if necessary to soften) Add the liver and continue sauteing for another 5 minutes Add soy sauce to season and continue cooking until sauce thickens Add the carrots fist and when tender drop the bell pepper and peas Cook until vegetables are done

Cooking Tip

You can use porks meat (pork belly preferred) tenderloin spleen or combination if porks heart and kidney are not available

Per photo and if you want it dried just transfer the Igado mixture in another pan and saute until dry But its the one with sauce that is traditional and authentic

Pork Humba Ingredients

12 kilo pork belly cut in cubes 2 cloves garlic crushed 1 small onion chopped 13 cup vinegar 14 cup soy sauce 14 cup brown sugar 3 bay leaves 1 cup rice water 14 tablespoon ground black pepper Cooking oil

Pork Humba Cooking Instructions

Marinate pork in soy sauce and pepper for 1 hour

Saute garlic and onion Add pork from the marinade and bay leaves Stir fry for few minutes until pork starts to render its oily fat Add rice water then bring to a boil until most of the liquid has evaporated Add vinegar but do not stir in order not to over sour the flavor Parboil for few minutes then add the brown sugar stirring once in a while Simmer until a saucy consistency is achieved Adjust seasoning with soy sauce according to taste Serve hot

Dinuguan (Pork Blood Stew) Ingredients

1 kilo pork meat ear intestine or combinations 3-4 cups porkrsquos or beefrsquos blood 1 small head of garlic minced 1 small onion minced 1 tomato chopped 3 long peppers (siling haba) 5 tablespoon vinegar Salt or fish sauce (patis) to taste MSG (optional)

Dinuguan (Pork Blood Stew) Cooking Instructions

Boil pork until tender and cut into desired sizes Save the broth

Sauteacute garlic and onion Add the pork and spice with salt Continue sauteing until liquid has evaporated and meat starts to render fat and edges turn to brown

Add vinegar broth and siling labuyo Simmer for 10 minutes Adjust seasoning with fish sauce according to taste Pour porkrsquos blood stirring regularly for 5 minutes Remove from fire and serve hot

Crispy Pata Ingrediets

1 kilo porkrsquos knuckle (pata) 1 onion chopped 2 bay leaves 14 cup peppercorns 2 tablespoons salt Cooking oil

Sauce Ingredients

1 tablespoon onion chopped 1 tablespoon garlic pounded 12 cup vinegar Soy sauce to taste

Crispy Pata Cooking Ingredients

Boil porkrsquos knuckle in a stock pot with enough water to cover (more water maybe added if the meat is tough) Add salt bay leaves peppercorn and onion Continue boiling until tender then drain and hang to dry Place in the refrigerator overnight Deep fry in hot cooking oil until golden brown Serve with a mixture composed of soy sauce vinegar garlic and onion

Bagnet (Chicharon Baboy) Ingredients

1 kilo pork belly cut into desired pieces 1 liter cooking oil 12 liter water Salt to taste Water

Bagnet (Chicharon Baboy) Cooking Instructions

In a stock pot bring water to a boil with added salt Drop pork and continue boiling for 20 minutes Drain and set aside

Submerged pork in hot cooking oil for few seconds strain and sprinkle with cold water Do this process 3 times until skin pops

Submerge pork until golden brown and serve hot in a platter

Cooking Tip

To avoid mess as well as burns cook in a low cooking area

Beef Caldereta Ingredients

1 12 kilo beef cut in chunks 1 potato quartered (fry in 3 minutes) 1 carrot cut in 1 inch chunks (fry in 3 minutes) 1 clove garlic pounded 1 onion chopped 1 can liver spread or ground liver 1 tomato quartered 1 can tomato sauce 15 green olives (stoned or pitted) 1 tablespoon pickles 2 tablespoons peanut butter 1 grated cheese 1 bell pepper chopped 1 tablespoon ground black pepper 2 stems kinchay (celery) chopped 12 cup soy sauce Cooking oil (Olive oil preferred if available) MSG (optional)

Beef Caldereta Cooking Instructions

In a bowl marinate beef in soy sauce and ground black pepper for 1 hour

In a saucepan sauteacute garlic and onion Add the marinated beef tomato and kitchay Continue sauteing until all liquid has evaporated and meat starts to render fat Add water enough to cover the beef Boil until beef becomes tender

Add tomato sauce and pickles Simmer for 10 minutes Add cheese peanut butter liver spread potato green olives and carrots Simmer for 5 minutes Drop the bell pepper Simmer for 1 minute before serving Serve hot

Kilawing Bituka Ingredients

Large Intestines of pork (bituka ng baboy) Garlic minced Onion sliced Ginger crushed Long green chili peppers (siling haba) Scallions chopped Banana leaf

Kilawing Bituka Cooking Instructions

Wash and mash the intestine with salt and banana leaf to get rid of the odor Wash and clean very well then boil intestine with ginger until tender Cut into desired sizes

Saute garlic and onion Add and brown the intestine Lower heat then blend with soy sauce vinegar and pepper according to taste Garnish with scallions and long green chili pepper Serve as pulutan-something to pick up when drinking a liquor

Bistek Ingredients

34 kilo tender pork or beef steaks sliced 1 tablespoon kalamansi or lemon juice 5 tablespoons soy sauce 12 teaspoon ground black pepper 1 big onion sliced in rings Salt and pepper to taste Cooking oil (Olive oil preferred)

Bistek Cooking Ingredients

Marinate porkbeef steak with kalamansi (or lemon) juice soy sauce salt and pepper for 30 minutes or more Set aside

Fry onion rings until translucent Set aside

In a skillet fry marinated porkbeef steak over high heat turning upside down several times until tender Add onion rings and just enough marinade to create oily sauce Cover and simmer until done Serve hot

Pork Binagoongan Ingredients

1 kilo pork liempo cut in serving pieces 12 cup shrimp bagoong 1 tablespoon garlic minced 1 small onion chopped 1 medium tomato sliced in 8 pcs 1 teaspoon Philippine birds eye pepper (siling labuyo) 5 tablespoon vinegar 12 tablespoon sugar 1 eggplant cut in slices

Pork Binagoongan Cooking Preparation

Boil pork until tender and cut into cubes Set aside

Sauteacute garlic onion and tomato Add pork and shrimp bagoong Stir fry for few minutes until pork starts to render fat and edges turn to brown Add vinegar and siling labuyo Simmer for 5 minutes Season with sugar and drop the eggplant Continue cooking in low fire until the eggplant is done Serve hot

Bopis Ingredients

12 kilo pork lungs 12 kilo pork heart 1 medium carrots cut into small cubes 1 medium kinchay or celery 5 Philippine birdrsquos eye (siling labuyo) 5 tablespoons soy sauce 5 tablespoons vinegar 1 tablespoon annatto (atsuete) seeds substitute 14 cup catsup Salt and pepper to taste MSG (optional)

Bopis Cooking Preparation

Boil the heart and lungs for 10 minutes Remove and chop into small sizes Set aside and discard the water

Boil again for another 10 minutes in new water Strain and set aside

Mash the annatto seeds in 14 cup water Save the annatto water and discards the seeds

Sauteacute garlic and onion Add lungs heart kinchay and soy sauce Saute for another 10 minutes Add vinegar and siling labuyo Simmer for 5 minutes Season with salt and pepper Add carrots and annato water Simmer and continue cooking until done Serve hot

Kalderetang Kambing Ingredients

1 12 kilos goat meat cut into chunks 1 potato quartered 1 carrot cut in 1 inch chunks or slices 1 clove garlic pounded 1 onion chopped 1 can liver spread or ground liver 1 tomato quartered 1 can tomato sauce 15 green olives (stoned or pitted) 1 tablespoon pickles 2 tablespoons peanut butter 1 grated cheese 1 bell pepper sliced 1 tablespoon ground black pepper 2 stems kinchay (celery) chopped 2 laurel leaves 12 cup soy sauce Cooking oil MSG (optional)

Kalderetang Kambing Cooking Instructions

Fry the potato and carrot for 3 minutes Set aside

In a bowl marinate goat meat in vinegar soy sauce and ground black pepper for 1 hour Set aside

Sauteacute garlic and onion in a saucepan Add the marinated goatrsquos meat tomato and kitchay Continue sauteing until all liquid has evaporated and meat starts to render fat Add water enough to cover the goatrsquos meat Boil until tender

Add tomato sauce and pickles Simmer for 10 minutes Add the cheese peanut butter liver spread potato olives and carrots Simmer for 5 minutes Drop the bell pepper Simmer 1 minute before serving Serve hot

Lechon Kawali Ingredients

I kilo pork belly (liempo) 2 tablespoon salt 12 tablespoon peppercorns 4 cloves garlic pounded 1 bottle 7-up (optional) Cooking oil

Sauce Ingredients

Vinegar Soy sauce Onion chopped Garlic mined Mang Tomas lechon sauce (optional)

Lechon Kawali Cooking Instructions

Boil water with salt garlic peppercorn and 7-up Add pork and continue boiling until tender Strain pork and keep dry Deep fry in hot cooking oil until golden brown and crispy Chop the lechon kawali and serve with lechon sauce or vinegar with soy sauce onion and garlic

Pata Tim Ingredients

1 kilo porkrsquos leg (pata) cut in chunks 14 cup soy sauce 2 tablespoons brown sugar 1 onion chopped 1 clove garlic minced 1 tomato chopped 2 tablespoon banana blossoms 1 tablespoon star anise 1 can tomato sauce Cooking oil Broth

Pata Tim Cooking Instructions

In a saucepan brown pork pata in oil then add the garlic onion and tomatoes Stir fry for 3 minutes then add the broth to cover soy sauce and sugar Cover and simmer until the pork is tender When little sauce is left add the tomato sauce Simmer for few minutes until sauce thickens Season with salt pepper and oyster sauce to taste Drop the banana blossoms and star anise Cook until done are done and serve

Pork Adobo Ingredients

1 kilo pork cut in cubes 1 clove garlic pounded 1 medium onion chopped 1 tablespoon sugar 4 laurel leaves 6 tablespoons soy sauce 6 tablespoons vinegar 1 tablespoon ground black pepper 1 cup rice water 1 potato quartered Hard boiled eggs MSG (optional) Cooking oil

Pork Adobo Cooking Instructions

Fry potato in 3 minutes Set aside

Brown the pork then add rice water vinegar soy sauce and the rest of the ingredients except the potato and hard boiled eggs When pork is light tender add the potato Cook until done or when little sauce is left then garnish with hard boiled eggs

Adobong Kangkong Ingredients

1 bundle of kangkong (river spinanch) cut stems 1rdquo length 14 cup vinegar 14 cup soy sauce 1 clove garlic minced

Adobong Kangkong Cooking Instructions

Saute garlic When golden brown add all other ingredients Cover and simmer until done Donrsquot overcook the kangkong Serve hot

Filipino Spaghetti Ingredients

1 kilo spaghetti noodles 34 kilo ground beef 1 carrot minced 1 small can evaporated milk 1 can liver spread 14 kilo hotdog slices 1 tablespoon garlic minced 1 onion minced 2 bottles of banana catsup 1 can tomato sauce 1 cup grated cheese 1 tablespoon sugar Salt and pepper Cooking oil

Filipino Spaghetti Cooking Instructions

Boil spaghetti noodles with salt and cooking oil for 10 minutes Drain and set aside in a platter

Sauteacute garlic and onion Add ground beef and cook until meat turns light brown Season with salt and pepper Add banana catsup and tomato sauce Simmer for 10 minutes Add hotdog carrots sugar liver spread and milk Simmer for 5 minutes This is your sauce mixture

Pour the mixture on top of the spaghetti noddles Garnish with grated cheese

Arroz Caldo Ingredients

1 kilo chicken cut in small pieces 1 cup uncooked malagkit or plain rice or combination 1 small onion chopped 1 tablespoon garlic chopped 1 root ginger sliced 6 cups water or broth Fish sauce Cooking oil Salt to taste (optional) Chicken bouillon cubes (optional) 1 tablespoon minced fried garlic (for garnishing) 1 tablespoon scallions (for garnishing)

Arroz Caldo Cooking Instructions

In a casserole sauteacute garlic onion and ginger in oil Add chicken and stir fry with fish sauce until light browned Drain any remaining oil and then add rice Add enough water and bring to boil Continue cooking stirring occasionally until chicken is tender and rice is done (add hot water if necessary) Season with fish sauce according to taste Serve hot in a bowl Garnish on top with fried minced garlic and scallions

Cooking Tip

Always dry chicken well with paper towels before placing into hot frying pan so it wont stick

You have the option of using salt or chicken bouillon cubes as seasoning instead of fish sauce

Leche Flan (egg yolk) Ingredients

10 egg yolks (pula ng itlog) well beaten 1 big can evaporated milk 1 big can condense milk 3 tablespoons brown sugar 1 tablespoon vanilla 3 moulds (lyanera) container Aluminum foil 34 cup water

Leche Flan (egg yolks) Cooking Instructions

Mix water and sugar in the moulds Parboil in very low fire until it turns brown and sticky Do not overcook the sugar

In a bowl mix the following ingredients egg yolks evaporated milk condensed milk and vanilla Pour the mixture in the moulds and cover with aluminum foil Steam for about 15 - 20 minutes Remove from the steamer Cool it down before serving

Cooking Tip

You can also bake it for 45 minutes 370F placing the lyanera in the middle of a bigger tray half filled with water -

Okoy - Deep Fried Shredded Papayas w Shrimp

Ingredients

1 medium sized Papaya shredded

14 kilo of prawns

1 onion sliced

12 cup of flour

1 egg

1 cup of water

12 tsp of salt

Cooking oil for deep frying

Cooking Procedure

Mix flour egg salt and water in a bowl then add the shredded papaya and mix it well

Get your deep frying pan and pour the cooking oil Let it heat up well Get a small saucer and place about two to three spoonful of your papaya and flour mixture Flatten the mixture with the back of a spoon to have a nice round shape of about an inch thickness Decorate the top with a prawn from the saucer slide the mixture gently on your hot oil and cook both sides until golden brown Be careful dont splatter it Now to prepare a vinegar dip - Get a cup of Vinegar (any kind but preferably sukang puti or according to your likeness) chopped some chilis ground garlic salt and pepper

Sisig BangusMilkfish

Ampalaya Leaves with Sardines

Palitaw

Ingredients and cooking procedure after the jump

Ingredients

1 kilo of Galapong malagkit (Glutinous rice dough)

1 coconut meat grated

12 kilo fo white sugar

Water for cooking

Sesame seeds toasted

Cooking procedure

Divide the galapong into several portions depending on the size of serving you desire

Roll each ortion into a ball and flatten to make a tounge like shape

Boil some water While the water is boiling dro each of the galaong portions It is cooked when the galapong surfaces

Remove each cooked portion Allow to cool

Dredge in grated coconut and srinkle with sugar mixed with toasted sesame seeds before serving

Page 20: Pinoy Recipe

Pork Sisig Ingredients

1 kilo pork head (face ear cheek tongue) 14 cup liver broiled and cut in cubes 1 tablespoon garlic minced 1 small onion chopped 2 bay leaves 12 cup vinegar 1 tablespoon red bell pepper chopped 12 teaspoon ground black pepper 1 cup pork or beef stock 2 kalamansi sliced 3 siling labuyo chopped Salt or fish sauce to taste

Pork Sisig Cooking Instructions

Grill porkrsquos head to remove any remaining hair Boil until tender debone and then cut in small cubes

Sauteacute garlic onion red bell pepper Add liver and pork Season with salt vinegar and pepper Add stock and bay leaves Bring to a boil then simmer until little sauce is left Adjust seasoning according to taste

Garnish with kalamansi and siling labuyo on a sizzling plate Squeeze the kalamansi and stir the chopped siling labuyo over the plate if desired

Pork Sinigang Ingredients

10 tamarind seeds or 1 package sinigang mix 1 kilo pork cut in 1 12 inches chunks (liempo kasim or ribs) 1 onion sliced 4 tomatoes sliced 1 radish (labanos) sliced 5 string beans(sitaw) cut in 2rdquo length 12 cup kangkong leaves (river spinach) 4 pieces gabi (taro) peeled and cut in halve 2 whole siling haba (long green pepper) Soy sauce Kalamansi

Pork Sinigang Cooking Instructions

Boil the tamarind seeds mash and drain the juice Set aside

In a saucepan or stock pot boil pork until tender Add onion tomato and tamarind juice Add gabi until tender and thickens the soup Simmer then add radish and string beans When tender add kangkongleaves Season with fish sauce according to taste Serve hot with soy sauce and sliced kalamansi

Sinanglaw Sinanglao Ingredients

1 12 kilo of beef innards of your preference

large intestine

heart

lungs

tenderloin

2 clove garlic pounded 3 onions sliced 1 package sinigang mix (or kamyas or tamarind seeds) 1 root ginger crushed Banana leaves (optional) Salt and pepper to taste

Sinanglaw Sinanglao Cooking Instructions

Wash and mash the raw innards with salt and banana leaves When cleaned parboil in a large kettle with ginger to remove the odor and obstinacy Strain and cut 1 ndash 2 inches lengths or your desired sizes

In a stock pot drop the onions Put the innards on top of the onions then on top of the innards the garlic Cover and simmer gently until most of the onions extract its juice Season with salt then cook for 15 minutes or until seasoning is absord Add enough water to cover about 3 inches above the meat Bring to a boil and add sinigang mix according to preferred sour taste Continue boiling in medium low fire until meat becomes tender Add chili peppers and season with fish sauce to taste Add little bile if desired and serve

Menudo Ingredients

1 kilo pork cut into desired pieces 14 kilo hotdog cut into desired pieces 14 kilo liver cut into desired pieces 1 potato diced (fry in 3 minutes) 1 carrot diced (fry in 3 minutes) 1 onion minced 1 tablespoon garlic minced 12 cup soy sauce 12 cup raisins 1 can tomato sauce 2 stems kinchay (celery) chopped 1 teaspoon ground black pepper Cooking Oil Sugar

Menudo Cooking Instructions

Marinate pork in soy sauce and ground black pepper for 1 hour or more Boil liver for 5 minutes Drain and set aside

Sauteacute garlic and onion Add marinated pork and kitchay Continue sauteing until all liquid has evaporated and meat starts to render fat

Add tomato sauce and simmer for 15 minutes Add liver hotdog potato and carrot Continue cooking in medium fire for 5 minutes or until done

Season with little sugar (if desired) according to taste Serve hot

Pork Embotido Ingredients

1 kilo ground pork 1 carrot minced 1 can reno liver spread 12 cup pickles minced 12 cup raisins 2 beaten eggs 1 tablespoon salt 2 small onions minced 12 cup tomato sauce 12 cup grated cheese 1 hotdog minced 2 broiled eggs sliced Kinchay o celery minced 2 slices bread minced 14 tablespoon ground black pepper MSG (optional)

Embotido Cooking Instructions

In a bowl combine all ingredients (except the hard boiled eggs) and mix well until blended

Place a mound (1 cup per roll) of meat mixture on a sheet of oily greased aluminum foil (place the slices of egg at the center of each mixture) and form an 8 long by 2 diameter roll

Steam for 30-40 minutes Remove from steamer and let cool

You may either fry or eat it as is Serve with catsup

Kare Kare Ingredients

1 kilo oxtail cut in chunks 12 kilo beef tripe slice in 2rdquox3rdquo lengths 2 cloves garlic crushed 1 big onion sliced 12 cup peanuts grounded 12 cup toasted rice grounded 14 cup annatto seeds 1 heart of banana (puso ng saging) cut in lengths 10 string beans cut into 2rdquo lengths 1 eggplant sliced Salt and pepper to taste Bagoong alamang Cooking oil

Kare Kare Cooking Instructions

Place annatto seeds in 12 cup water for 30 minutes Mash seeds and set aside the annatto water Discard the seeds

Boil beefrsquos oxtail and tripe in separate saucepan until tender Drain both oxtail and tripe Save the broth of the oxtail only

Sauteacute garlic and onion in a large saucepan Add annatto water oxtail and tripe Simmer and then add the grounded peanut and toasted ground rice Stir and continue to simmer for few minutes Add broth just enough to make a thick sauce Parboil then add vegetables (do not overcook) Season with salt and pepper according to taste Serve hot with bagoong alamang

Papaitan Ingredients

12 kilo following beef innards cut in 1 cube

tripe liver kidney heart pancreas intestines

1 cup beef tenderloin cut in 12 cubes 14 cup bile 1 onion minced 1 clove garlic minced 1 head ginger minced 14 cup onion leaves 5 Philippine birds eye peppers (siling labuyo) Salt and pepper Fish sauce

Ingredients for cleaning and boiling the innards

1 lemon sliced(optional) 8 kalamansi sliced (optional) Banana leaves (optional) 1 ginger root crushed

Papaitan Cooking Instructions

Wash and mash the raw innards with salt and banana leaves to get rid of the odor When cleaned boil in a large kettle with ginger and lemon or kalamasi until tender Cut into 12 inch cubeslengths Set aside

Suate ginger garlic and onion When onion appears translucent drop the beef innards Spice with salt and pepper and continue sauteacuteing until enough broth comes out from the innards Pour enough water to cover the mixture Bring to a boil for a while and then drop the beef tenderloin Simmer until tenderloin is cooked then drop the siling labuyo

Add bile little by little (be careful not to over bitter taste) and adjust seasoning with fish sauce according to taste Serve hot in a bowl and garnish with chopped onion leaves

Cooking Tip

To make it healthy and if you have the time cook the papaitan long before you intend to serve Let it cool then refrigerate All the fat will solidify and you can easily scrape it from the surface The taste will not change it will even improve as the meat and all the condiments will have blended so well in the broth already

Calamansi juice will further enhance the taste And if you want a stronger pepper aroma but not the spice put some chopped siling haba

Pata Tim Ingredients

1 kilo porkrsquos leg (pata) 14 cup soy sauce 34 cup pineapple juice 34 cup oyster sauce 2 cloves garlic rushed 1 tablespoon rice wine 1 tablespoon pepper corns 1 red onion chopped 3 bay leaves Lettuce (fried in 2 minutes)

Pata Tim Cooking Instructions

In a stock pot with enough water simmer the pork pata with all the ingredients until fork tender Add hot water if necessary to replace the evaporated liquid Drain and cut the meat from one side and separate the bones Save 1 cup of broth

Place lettuce in a platter Put the pata over the lettuce Set aside

Pata Tim Sauce Ingredients

1 cup broth of pata 5 tablespoons cornstarch Salt to taste

Pata Tim Sauce Cooking Instructions

In a skillet combine broth cornstarch and salt to taste Bring to boil until sauce becomes thick

Pour the sauce on top of the pata Serve hot

Cooking Tip

Boiling the porks leg slowly and gently over low heat brings out the flavor of the meat and keeps the meat very tender

Nilagang Baka Ingredients

1 kilo beef cut in chunks 1 small head cabbage (repolyo) quartered 14 kilo Chinese cabbage (pechay) 2 potatoes quartered 1 onion sliced 1 tablespoon peppercorns Fish sauce 2 beef boullion 1 lemon or 5 kalamansis Soy sauce

Nilagang Baka Cooking Instructions

Fry the potatoes in 3 minutes Set aside

In a stock pot simmer the beef with onion and peppercorn for at least one hour Remove the scum that rises above the soup More water maybe added if the beef if tough When beef is very tender add potatoes and carrots Let stand for 5 minutes Add repolyo cabbage and Chinese cabbage Season with fish sauce according to taste

Remove from fire and serve hot with a mixture consisting of soy sauce and lemon or kalamansi juice

Cooking Tip

Boiling the beef chunks slowly and gently over low heat brings out the flavor of the meat and keeps the meat very tender

But but butif you dont have much time and you want to expedite the cooking process use pressure cooker to soften the meat of the beef shank When tender add the necessary ingredients

Sweet and Sour Meatballs Ingredients

Meatballs Ingredients

1 kilo ground pork or beef 1 onion minced 1 clove garlic minced 3 well beaten eggs 12 cup flour Ground pepper Soy sauce Salt

Sauce Mixture Ingredients

1 can pineapple (set aside juice) sliced 1 carrot sliced 1 bell pepper sliced lengthwise 4 tablespoons garlic minced 1 onion chopped 12 tablespoon salt 1 tablespoon sugar 3 tablespoons soy sauce 12 cup water 2 tablespoons flour Ground black pepper Cooking oil

Sweet and Sour Meatballs Cooking Instructions

In a bowl mix all the meat balls ingredients together Season with salt soy sauce and pepper according to taste Form a ball 1rdquo diameter out of the mixture Deep fry the raw meat balls until golden brown Strain drain in a plate with paper towel and set aside in a platter

In a skillet sauteacute garlic and onion Add the pineapple and carrot Simmer for 10 minutes Add the pineapple juice sugar soy sauce water flour salt and water Simmer until a saucy consistency is achieved Add bell pepper Simmer for 1 minute

Pour the hot sauce (mixture) on top of the meat balls Serve hot with rice

Lechon Liempo Ingredients

Pork meat (liempo) 12 -16 inches long Garlic pounded Salt and pepper to taste Rosemary leaves Sliced tomatoes for garnishing

Lechon Liempo Cooking Instructions

Wash and dry meat with paper towel Rub inner layer of meat with a mixture of salt pepper garlic and rosemary leaves Roll meat and then tie both ends forming a circular tube form Place in a roasting pan

Preheat oven to 400F Bake in oven for about 15 minutes and then decrease heat to 350F Bake for about one and a half hours to 2 hours or until meat turns golden brown and crispy Remove pan from oven then put meat on a rack Slice in rings and place in a platter Garnish with sliced tomatoes then serve

Lechon Kawali Ingredients

I kilo pork belly (liempo) 2 tablespoon salt 12 tablespoon peppercorns 4 cloves garlic pounded 1 bottle 7-up (optional) Cooking oil

Sauce Ingredients

Vinegar Soy sauce Onion chopped Garlic mined Mang Tomas lechon sauce (optional)

Lechon Kawali Cooking Instructions

Boil water with salt garlic peppercorn and 7-up Add pork and continue boiling until tender Strain pork and keep dry Deep fry in hot cooking oil until golden brown and crispy Chop the lechon kawali and serve with lechon sauce or vinegar with soy sauce onion and garlic

Kilawing Kambing Ingredients

1 kilo goatrsquos meat with skin preferred cuts are from the thigh loin neck and shoulder 2 big onions sliced 1 root ginger cut in strips (optional) 3 siling labuyo chopped Vinegar Salt and pepper Soy sauce

Kilawing Kambing Cooking Instructions

Marinate goat meat in soy sauce grill then make small slices

Balance seasoning with vinegar salt and pepper according to taste Garnish with onion and silling labuyo Refrigerate then serve

Insarabasab Ingredients

1 kilo pork (shoulder preferred) 1 onion thinly sliced 1 ginger root chopped 1 tablespoon Philippine birds eye pepper (siling labuyo) 12 tablespoon ground pepper 2 tablespoons vinegar 1 lemon or 5 kalamansi Soy sauce Salt to taste

Insarabasab Cooking Instructions

Slice the pork 1rdquo thick for roasting Spice with salt

Roast pork over an open fire until all pink color of meat disappears When roasted slice pork again into 14 x 1 (thickness x length) long strips and then mixed with onions ginger vinegar pepper and siling labuyo Season with soy sauce and lemon or kalamansi juice according to taste Serve as food in a meal or as pulutan (something to pick up during drinking session)

Igado Ingredients

1 kilo combination of the following

Porkrsquos liver cut in slices

porkrsquos kidney cut in slices

porkrsquos heart cut in slices

1 tablespoon garlic minced 1 medium onion chopped 1 segment ginger cut in stripes 1 small can green peas (gisantes) 2 small carrots cut in slices 1 bell pepper cut in slices 1 cup vinegar Soy sauce Salt and pepper Cooking oil

Igado Cooking Instructions

In a bowl marinate liver in vinegar Set aside

Saute garlic ginger and onion in oil Add porkrsquos heart and kidney and spice with salt and pepper Saute for 15 minutes or until broth comes out from the innards (add 14 cup water if necessary to soften) Add the liver and continue sauteing for another 5 minutes Add soy sauce to season and continue cooking until sauce thickens Add the carrots fist and when tender drop the bell pepper and peas Cook until vegetables are done

Cooking Tip

You can use porks meat (pork belly preferred) tenderloin spleen or combination if porks heart and kidney are not available

Per photo and if you want it dried just transfer the Igado mixture in another pan and saute until dry But its the one with sauce that is traditional and authentic

Pork Humba Ingredients

12 kilo pork belly cut in cubes 2 cloves garlic crushed 1 small onion chopped 13 cup vinegar 14 cup soy sauce 14 cup brown sugar 3 bay leaves 1 cup rice water 14 tablespoon ground black pepper Cooking oil

Pork Humba Cooking Instructions

Marinate pork in soy sauce and pepper for 1 hour

Saute garlic and onion Add pork from the marinade and bay leaves Stir fry for few minutes until pork starts to render its oily fat Add rice water then bring to a boil until most of the liquid has evaporated Add vinegar but do not stir in order not to over sour the flavor Parboil for few minutes then add the brown sugar stirring once in a while Simmer until a saucy consistency is achieved Adjust seasoning with soy sauce according to taste Serve hot

Dinuguan (Pork Blood Stew) Ingredients

1 kilo pork meat ear intestine or combinations 3-4 cups porkrsquos or beefrsquos blood 1 small head of garlic minced 1 small onion minced 1 tomato chopped 3 long peppers (siling haba) 5 tablespoon vinegar Salt or fish sauce (patis) to taste MSG (optional)

Dinuguan (Pork Blood Stew) Cooking Instructions

Boil pork until tender and cut into desired sizes Save the broth

Sauteacute garlic and onion Add the pork and spice with salt Continue sauteing until liquid has evaporated and meat starts to render fat and edges turn to brown

Add vinegar broth and siling labuyo Simmer for 10 minutes Adjust seasoning with fish sauce according to taste Pour porkrsquos blood stirring regularly for 5 minutes Remove from fire and serve hot

Crispy Pata Ingrediets

1 kilo porkrsquos knuckle (pata) 1 onion chopped 2 bay leaves 14 cup peppercorns 2 tablespoons salt Cooking oil

Sauce Ingredients

1 tablespoon onion chopped 1 tablespoon garlic pounded 12 cup vinegar Soy sauce to taste

Crispy Pata Cooking Ingredients

Boil porkrsquos knuckle in a stock pot with enough water to cover (more water maybe added if the meat is tough) Add salt bay leaves peppercorn and onion Continue boiling until tender then drain and hang to dry Place in the refrigerator overnight Deep fry in hot cooking oil until golden brown Serve with a mixture composed of soy sauce vinegar garlic and onion

Bagnet (Chicharon Baboy) Ingredients

1 kilo pork belly cut into desired pieces 1 liter cooking oil 12 liter water Salt to taste Water

Bagnet (Chicharon Baboy) Cooking Instructions

In a stock pot bring water to a boil with added salt Drop pork and continue boiling for 20 minutes Drain and set aside

Submerged pork in hot cooking oil for few seconds strain and sprinkle with cold water Do this process 3 times until skin pops

Submerge pork until golden brown and serve hot in a platter

Cooking Tip

To avoid mess as well as burns cook in a low cooking area

Beef Caldereta Ingredients

1 12 kilo beef cut in chunks 1 potato quartered (fry in 3 minutes) 1 carrot cut in 1 inch chunks (fry in 3 minutes) 1 clove garlic pounded 1 onion chopped 1 can liver spread or ground liver 1 tomato quartered 1 can tomato sauce 15 green olives (stoned or pitted) 1 tablespoon pickles 2 tablespoons peanut butter 1 grated cheese 1 bell pepper chopped 1 tablespoon ground black pepper 2 stems kinchay (celery) chopped 12 cup soy sauce Cooking oil (Olive oil preferred if available) MSG (optional)

Beef Caldereta Cooking Instructions

In a bowl marinate beef in soy sauce and ground black pepper for 1 hour

In a saucepan sauteacute garlic and onion Add the marinated beef tomato and kitchay Continue sauteing until all liquid has evaporated and meat starts to render fat Add water enough to cover the beef Boil until beef becomes tender

Add tomato sauce and pickles Simmer for 10 minutes Add cheese peanut butter liver spread potato green olives and carrots Simmer for 5 minutes Drop the bell pepper Simmer for 1 minute before serving Serve hot

Kilawing Bituka Ingredients

Large Intestines of pork (bituka ng baboy) Garlic minced Onion sliced Ginger crushed Long green chili peppers (siling haba) Scallions chopped Banana leaf

Kilawing Bituka Cooking Instructions

Wash and mash the intestine with salt and banana leaf to get rid of the odor Wash and clean very well then boil intestine with ginger until tender Cut into desired sizes

Saute garlic and onion Add and brown the intestine Lower heat then blend with soy sauce vinegar and pepper according to taste Garnish with scallions and long green chili pepper Serve as pulutan-something to pick up when drinking a liquor

Bistek Ingredients

34 kilo tender pork or beef steaks sliced 1 tablespoon kalamansi or lemon juice 5 tablespoons soy sauce 12 teaspoon ground black pepper 1 big onion sliced in rings Salt and pepper to taste Cooking oil (Olive oil preferred)

Bistek Cooking Ingredients

Marinate porkbeef steak with kalamansi (or lemon) juice soy sauce salt and pepper for 30 minutes or more Set aside

Fry onion rings until translucent Set aside

In a skillet fry marinated porkbeef steak over high heat turning upside down several times until tender Add onion rings and just enough marinade to create oily sauce Cover and simmer until done Serve hot

Pork Binagoongan Ingredients

1 kilo pork liempo cut in serving pieces 12 cup shrimp bagoong 1 tablespoon garlic minced 1 small onion chopped 1 medium tomato sliced in 8 pcs 1 teaspoon Philippine birds eye pepper (siling labuyo) 5 tablespoon vinegar 12 tablespoon sugar 1 eggplant cut in slices

Pork Binagoongan Cooking Preparation

Boil pork until tender and cut into cubes Set aside

Sauteacute garlic onion and tomato Add pork and shrimp bagoong Stir fry for few minutes until pork starts to render fat and edges turn to brown Add vinegar and siling labuyo Simmer for 5 minutes Season with sugar and drop the eggplant Continue cooking in low fire until the eggplant is done Serve hot

Bopis Ingredients

12 kilo pork lungs 12 kilo pork heart 1 medium carrots cut into small cubes 1 medium kinchay or celery 5 Philippine birdrsquos eye (siling labuyo) 5 tablespoons soy sauce 5 tablespoons vinegar 1 tablespoon annatto (atsuete) seeds substitute 14 cup catsup Salt and pepper to taste MSG (optional)

Bopis Cooking Preparation

Boil the heart and lungs for 10 minutes Remove and chop into small sizes Set aside and discard the water

Boil again for another 10 minutes in new water Strain and set aside

Mash the annatto seeds in 14 cup water Save the annatto water and discards the seeds

Sauteacute garlic and onion Add lungs heart kinchay and soy sauce Saute for another 10 minutes Add vinegar and siling labuyo Simmer for 5 minutes Season with salt and pepper Add carrots and annato water Simmer and continue cooking until done Serve hot

Kalderetang Kambing Ingredients

1 12 kilos goat meat cut into chunks 1 potato quartered 1 carrot cut in 1 inch chunks or slices 1 clove garlic pounded 1 onion chopped 1 can liver spread or ground liver 1 tomato quartered 1 can tomato sauce 15 green olives (stoned or pitted) 1 tablespoon pickles 2 tablespoons peanut butter 1 grated cheese 1 bell pepper sliced 1 tablespoon ground black pepper 2 stems kinchay (celery) chopped 2 laurel leaves 12 cup soy sauce Cooking oil MSG (optional)

Kalderetang Kambing Cooking Instructions

Fry the potato and carrot for 3 minutes Set aside

In a bowl marinate goat meat in vinegar soy sauce and ground black pepper for 1 hour Set aside

Sauteacute garlic and onion in a saucepan Add the marinated goatrsquos meat tomato and kitchay Continue sauteing until all liquid has evaporated and meat starts to render fat Add water enough to cover the goatrsquos meat Boil until tender

Add tomato sauce and pickles Simmer for 10 minutes Add the cheese peanut butter liver spread potato olives and carrots Simmer for 5 minutes Drop the bell pepper Simmer 1 minute before serving Serve hot

Lechon Kawali Ingredients

I kilo pork belly (liempo) 2 tablespoon salt 12 tablespoon peppercorns 4 cloves garlic pounded 1 bottle 7-up (optional) Cooking oil

Sauce Ingredients

Vinegar Soy sauce Onion chopped Garlic mined Mang Tomas lechon sauce (optional)

Lechon Kawali Cooking Instructions

Boil water with salt garlic peppercorn and 7-up Add pork and continue boiling until tender Strain pork and keep dry Deep fry in hot cooking oil until golden brown and crispy Chop the lechon kawali and serve with lechon sauce or vinegar with soy sauce onion and garlic

Pata Tim Ingredients

1 kilo porkrsquos leg (pata) cut in chunks 14 cup soy sauce 2 tablespoons brown sugar 1 onion chopped 1 clove garlic minced 1 tomato chopped 2 tablespoon banana blossoms 1 tablespoon star anise 1 can tomato sauce Cooking oil Broth

Pata Tim Cooking Instructions

In a saucepan brown pork pata in oil then add the garlic onion and tomatoes Stir fry for 3 minutes then add the broth to cover soy sauce and sugar Cover and simmer until the pork is tender When little sauce is left add the tomato sauce Simmer for few minutes until sauce thickens Season with salt pepper and oyster sauce to taste Drop the banana blossoms and star anise Cook until done are done and serve

Pork Adobo Ingredients

1 kilo pork cut in cubes 1 clove garlic pounded 1 medium onion chopped 1 tablespoon sugar 4 laurel leaves 6 tablespoons soy sauce 6 tablespoons vinegar 1 tablespoon ground black pepper 1 cup rice water 1 potato quartered Hard boiled eggs MSG (optional) Cooking oil

Pork Adobo Cooking Instructions

Fry potato in 3 minutes Set aside

Brown the pork then add rice water vinegar soy sauce and the rest of the ingredients except the potato and hard boiled eggs When pork is light tender add the potato Cook until done or when little sauce is left then garnish with hard boiled eggs

Adobong Kangkong Ingredients

1 bundle of kangkong (river spinanch) cut stems 1rdquo length 14 cup vinegar 14 cup soy sauce 1 clove garlic minced

Adobong Kangkong Cooking Instructions

Saute garlic When golden brown add all other ingredients Cover and simmer until done Donrsquot overcook the kangkong Serve hot

Filipino Spaghetti Ingredients

1 kilo spaghetti noodles 34 kilo ground beef 1 carrot minced 1 small can evaporated milk 1 can liver spread 14 kilo hotdog slices 1 tablespoon garlic minced 1 onion minced 2 bottles of banana catsup 1 can tomato sauce 1 cup grated cheese 1 tablespoon sugar Salt and pepper Cooking oil

Filipino Spaghetti Cooking Instructions

Boil spaghetti noodles with salt and cooking oil for 10 minutes Drain and set aside in a platter

Sauteacute garlic and onion Add ground beef and cook until meat turns light brown Season with salt and pepper Add banana catsup and tomato sauce Simmer for 10 minutes Add hotdog carrots sugar liver spread and milk Simmer for 5 minutes This is your sauce mixture

Pour the mixture on top of the spaghetti noddles Garnish with grated cheese

Arroz Caldo Ingredients

1 kilo chicken cut in small pieces 1 cup uncooked malagkit or plain rice or combination 1 small onion chopped 1 tablespoon garlic chopped 1 root ginger sliced 6 cups water or broth Fish sauce Cooking oil Salt to taste (optional) Chicken bouillon cubes (optional) 1 tablespoon minced fried garlic (for garnishing) 1 tablespoon scallions (for garnishing)

Arroz Caldo Cooking Instructions

In a casserole sauteacute garlic onion and ginger in oil Add chicken and stir fry with fish sauce until light browned Drain any remaining oil and then add rice Add enough water and bring to boil Continue cooking stirring occasionally until chicken is tender and rice is done (add hot water if necessary) Season with fish sauce according to taste Serve hot in a bowl Garnish on top with fried minced garlic and scallions

Cooking Tip

Always dry chicken well with paper towels before placing into hot frying pan so it wont stick

You have the option of using salt or chicken bouillon cubes as seasoning instead of fish sauce

Leche Flan (egg yolk) Ingredients

10 egg yolks (pula ng itlog) well beaten 1 big can evaporated milk 1 big can condense milk 3 tablespoons brown sugar 1 tablespoon vanilla 3 moulds (lyanera) container Aluminum foil 34 cup water

Leche Flan (egg yolks) Cooking Instructions

Mix water and sugar in the moulds Parboil in very low fire until it turns brown and sticky Do not overcook the sugar

In a bowl mix the following ingredients egg yolks evaporated milk condensed milk and vanilla Pour the mixture in the moulds and cover with aluminum foil Steam for about 15 - 20 minutes Remove from the steamer Cool it down before serving

Cooking Tip

You can also bake it for 45 minutes 370F placing the lyanera in the middle of a bigger tray half filled with water -

Okoy - Deep Fried Shredded Papayas w Shrimp

Ingredients

1 medium sized Papaya shredded

14 kilo of prawns

1 onion sliced

12 cup of flour

1 egg

1 cup of water

12 tsp of salt

Cooking oil for deep frying

Cooking Procedure

Mix flour egg salt and water in a bowl then add the shredded papaya and mix it well

Get your deep frying pan and pour the cooking oil Let it heat up well Get a small saucer and place about two to three spoonful of your papaya and flour mixture Flatten the mixture with the back of a spoon to have a nice round shape of about an inch thickness Decorate the top with a prawn from the saucer slide the mixture gently on your hot oil and cook both sides until golden brown Be careful dont splatter it Now to prepare a vinegar dip - Get a cup of Vinegar (any kind but preferably sukang puti or according to your likeness) chopped some chilis ground garlic salt and pepper

Sisig BangusMilkfish

Ampalaya Leaves with Sardines

Palitaw

Ingredients and cooking procedure after the jump

Ingredients

1 kilo of Galapong malagkit (Glutinous rice dough)

1 coconut meat grated

12 kilo fo white sugar

Water for cooking

Sesame seeds toasted

Cooking procedure

Divide the galapong into several portions depending on the size of serving you desire

Roll each ortion into a ball and flatten to make a tounge like shape

Boil some water While the water is boiling dro each of the galaong portions It is cooked when the galapong surfaces

Remove each cooked portion Allow to cool

Dredge in grated coconut and srinkle with sugar mixed with toasted sesame seeds before serving

Page 21: Pinoy Recipe

Pork Sinigang Ingredients

10 tamarind seeds or 1 package sinigang mix 1 kilo pork cut in 1 12 inches chunks (liempo kasim or ribs) 1 onion sliced 4 tomatoes sliced 1 radish (labanos) sliced 5 string beans(sitaw) cut in 2rdquo length 12 cup kangkong leaves (river spinach) 4 pieces gabi (taro) peeled and cut in halve 2 whole siling haba (long green pepper) Soy sauce Kalamansi

Pork Sinigang Cooking Instructions

Boil the tamarind seeds mash and drain the juice Set aside

In a saucepan or stock pot boil pork until tender Add onion tomato and tamarind juice Add gabi until tender and thickens the soup Simmer then add radish and string beans When tender add kangkongleaves Season with fish sauce according to taste Serve hot with soy sauce and sliced kalamansi

Sinanglaw Sinanglao Ingredients

1 12 kilo of beef innards of your preference

large intestine

heart

lungs

tenderloin

2 clove garlic pounded 3 onions sliced 1 package sinigang mix (or kamyas or tamarind seeds) 1 root ginger crushed Banana leaves (optional) Salt and pepper to taste

Sinanglaw Sinanglao Cooking Instructions

Wash and mash the raw innards with salt and banana leaves When cleaned parboil in a large kettle with ginger to remove the odor and obstinacy Strain and cut 1 ndash 2 inches lengths or your desired sizes

In a stock pot drop the onions Put the innards on top of the onions then on top of the innards the garlic Cover and simmer gently until most of the onions extract its juice Season with salt then cook for 15 minutes or until seasoning is absord Add enough water to cover about 3 inches above the meat Bring to a boil and add sinigang mix according to preferred sour taste Continue boiling in medium low fire until meat becomes tender Add chili peppers and season with fish sauce to taste Add little bile if desired and serve

Menudo Ingredients

1 kilo pork cut into desired pieces 14 kilo hotdog cut into desired pieces 14 kilo liver cut into desired pieces 1 potato diced (fry in 3 minutes) 1 carrot diced (fry in 3 minutes) 1 onion minced 1 tablespoon garlic minced 12 cup soy sauce 12 cup raisins 1 can tomato sauce 2 stems kinchay (celery) chopped 1 teaspoon ground black pepper Cooking Oil Sugar

Menudo Cooking Instructions

Marinate pork in soy sauce and ground black pepper for 1 hour or more Boil liver for 5 minutes Drain and set aside

Sauteacute garlic and onion Add marinated pork and kitchay Continue sauteing until all liquid has evaporated and meat starts to render fat

Add tomato sauce and simmer for 15 minutes Add liver hotdog potato and carrot Continue cooking in medium fire for 5 minutes or until done

Season with little sugar (if desired) according to taste Serve hot

Pork Embotido Ingredients

1 kilo ground pork 1 carrot minced 1 can reno liver spread 12 cup pickles minced 12 cup raisins 2 beaten eggs 1 tablespoon salt 2 small onions minced 12 cup tomato sauce 12 cup grated cheese 1 hotdog minced 2 broiled eggs sliced Kinchay o celery minced 2 slices bread minced 14 tablespoon ground black pepper MSG (optional)

Embotido Cooking Instructions

In a bowl combine all ingredients (except the hard boiled eggs) and mix well until blended

Place a mound (1 cup per roll) of meat mixture on a sheet of oily greased aluminum foil (place the slices of egg at the center of each mixture) and form an 8 long by 2 diameter roll

Steam for 30-40 minutes Remove from steamer and let cool

You may either fry or eat it as is Serve with catsup

Kare Kare Ingredients

1 kilo oxtail cut in chunks 12 kilo beef tripe slice in 2rdquox3rdquo lengths 2 cloves garlic crushed 1 big onion sliced 12 cup peanuts grounded 12 cup toasted rice grounded 14 cup annatto seeds 1 heart of banana (puso ng saging) cut in lengths 10 string beans cut into 2rdquo lengths 1 eggplant sliced Salt and pepper to taste Bagoong alamang Cooking oil

Kare Kare Cooking Instructions

Place annatto seeds in 12 cup water for 30 minutes Mash seeds and set aside the annatto water Discard the seeds

Boil beefrsquos oxtail and tripe in separate saucepan until tender Drain both oxtail and tripe Save the broth of the oxtail only

Sauteacute garlic and onion in a large saucepan Add annatto water oxtail and tripe Simmer and then add the grounded peanut and toasted ground rice Stir and continue to simmer for few minutes Add broth just enough to make a thick sauce Parboil then add vegetables (do not overcook) Season with salt and pepper according to taste Serve hot with bagoong alamang

Papaitan Ingredients

12 kilo following beef innards cut in 1 cube

tripe liver kidney heart pancreas intestines

1 cup beef tenderloin cut in 12 cubes 14 cup bile 1 onion minced 1 clove garlic minced 1 head ginger minced 14 cup onion leaves 5 Philippine birds eye peppers (siling labuyo) Salt and pepper Fish sauce

Ingredients for cleaning and boiling the innards

1 lemon sliced(optional) 8 kalamansi sliced (optional) Banana leaves (optional) 1 ginger root crushed

Papaitan Cooking Instructions

Wash and mash the raw innards with salt and banana leaves to get rid of the odor When cleaned boil in a large kettle with ginger and lemon or kalamasi until tender Cut into 12 inch cubeslengths Set aside

Suate ginger garlic and onion When onion appears translucent drop the beef innards Spice with salt and pepper and continue sauteacuteing until enough broth comes out from the innards Pour enough water to cover the mixture Bring to a boil for a while and then drop the beef tenderloin Simmer until tenderloin is cooked then drop the siling labuyo

Add bile little by little (be careful not to over bitter taste) and adjust seasoning with fish sauce according to taste Serve hot in a bowl and garnish with chopped onion leaves

Cooking Tip

To make it healthy and if you have the time cook the papaitan long before you intend to serve Let it cool then refrigerate All the fat will solidify and you can easily scrape it from the surface The taste will not change it will even improve as the meat and all the condiments will have blended so well in the broth already

Calamansi juice will further enhance the taste And if you want a stronger pepper aroma but not the spice put some chopped siling haba

Pata Tim Ingredients

1 kilo porkrsquos leg (pata) 14 cup soy sauce 34 cup pineapple juice 34 cup oyster sauce 2 cloves garlic rushed 1 tablespoon rice wine 1 tablespoon pepper corns 1 red onion chopped 3 bay leaves Lettuce (fried in 2 minutes)

Pata Tim Cooking Instructions

In a stock pot with enough water simmer the pork pata with all the ingredients until fork tender Add hot water if necessary to replace the evaporated liquid Drain and cut the meat from one side and separate the bones Save 1 cup of broth

Place lettuce in a platter Put the pata over the lettuce Set aside

Pata Tim Sauce Ingredients

1 cup broth of pata 5 tablespoons cornstarch Salt to taste

Pata Tim Sauce Cooking Instructions

In a skillet combine broth cornstarch and salt to taste Bring to boil until sauce becomes thick

Pour the sauce on top of the pata Serve hot

Cooking Tip

Boiling the porks leg slowly and gently over low heat brings out the flavor of the meat and keeps the meat very tender

Nilagang Baka Ingredients

1 kilo beef cut in chunks 1 small head cabbage (repolyo) quartered 14 kilo Chinese cabbage (pechay) 2 potatoes quartered 1 onion sliced 1 tablespoon peppercorns Fish sauce 2 beef boullion 1 lemon or 5 kalamansis Soy sauce

Nilagang Baka Cooking Instructions

Fry the potatoes in 3 minutes Set aside

In a stock pot simmer the beef with onion and peppercorn for at least one hour Remove the scum that rises above the soup More water maybe added if the beef if tough When beef is very tender add potatoes and carrots Let stand for 5 minutes Add repolyo cabbage and Chinese cabbage Season with fish sauce according to taste

Remove from fire and serve hot with a mixture consisting of soy sauce and lemon or kalamansi juice

Cooking Tip

Boiling the beef chunks slowly and gently over low heat brings out the flavor of the meat and keeps the meat very tender

But but butif you dont have much time and you want to expedite the cooking process use pressure cooker to soften the meat of the beef shank When tender add the necessary ingredients

Sweet and Sour Meatballs Ingredients

Meatballs Ingredients

1 kilo ground pork or beef 1 onion minced 1 clove garlic minced 3 well beaten eggs 12 cup flour Ground pepper Soy sauce Salt

Sauce Mixture Ingredients

1 can pineapple (set aside juice) sliced 1 carrot sliced 1 bell pepper sliced lengthwise 4 tablespoons garlic minced 1 onion chopped 12 tablespoon salt 1 tablespoon sugar 3 tablespoons soy sauce 12 cup water 2 tablespoons flour Ground black pepper Cooking oil

Sweet and Sour Meatballs Cooking Instructions

In a bowl mix all the meat balls ingredients together Season with salt soy sauce and pepper according to taste Form a ball 1rdquo diameter out of the mixture Deep fry the raw meat balls until golden brown Strain drain in a plate with paper towel and set aside in a platter

In a skillet sauteacute garlic and onion Add the pineapple and carrot Simmer for 10 minutes Add the pineapple juice sugar soy sauce water flour salt and water Simmer until a saucy consistency is achieved Add bell pepper Simmer for 1 minute

Pour the hot sauce (mixture) on top of the meat balls Serve hot with rice

Lechon Liempo Ingredients

Pork meat (liempo) 12 -16 inches long Garlic pounded Salt and pepper to taste Rosemary leaves Sliced tomatoes for garnishing

Lechon Liempo Cooking Instructions

Wash and dry meat with paper towel Rub inner layer of meat with a mixture of salt pepper garlic and rosemary leaves Roll meat and then tie both ends forming a circular tube form Place in a roasting pan

Preheat oven to 400F Bake in oven for about 15 minutes and then decrease heat to 350F Bake for about one and a half hours to 2 hours or until meat turns golden brown and crispy Remove pan from oven then put meat on a rack Slice in rings and place in a platter Garnish with sliced tomatoes then serve

Lechon Kawali Ingredients

I kilo pork belly (liempo) 2 tablespoon salt 12 tablespoon peppercorns 4 cloves garlic pounded 1 bottle 7-up (optional) Cooking oil

Sauce Ingredients

Vinegar Soy sauce Onion chopped Garlic mined Mang Tomas lechon sauce (optional)

Lechon Kawali Cooking Instructions

Boil water with salt garlic peppercorn and 7-up Add pork and continue boiling until tender Strain pork and keep dry Deep fry in hot cooking oil until golden brown and crispy Chop the lechon kawali and serve with lechon sauce or vinegar with soy sauce onion and garlic

Kilawing Kambing Ingredients

1 kilo goatrsquos meat with skin preferred cuts are from the thigh loin neck and shoulder 2 big onions sliced 1 root ginger cut in strips (optional) 3 siling labuyo chopped Vinegar Salt and pepper Soy sauce

Kilawing Kambing Cooking Instructions

Marinate goat meat in soy sauce grill then make small slices

Balance seasoning with vinegar salt and pepper according to taste Garnish with onion and silling labuyo Refrigerate then serve

Insarabasab Ingredients

1 kilo pork (shoulder preferred) 1 onion thinly sliced 1 ginger root chopped 1 tablespoon Philippine birds eye pepper (siling labuyo) 12 tablespoon ground pepper 2 tablespoons vinegar 1 lemon or 5 kalamansi Soy sauce Salt to taste

Insarabasab Cooking Instructions

Slice the pork 1rdquo thick for roasting Spice with salt

Roast pork over an open fire until all pink color of meat disappears When roasted slice pork again into 14 x 1 (thickness x length) long strips and then mixed with onions ginger vinegar pepper and siling labuyo Season with soy sauce and lemon or kalamansi juice according to taste Serve as food in a meal or as pulutan (something to pick up during drinking session)

Igado Ingredients

1 kilo combination of the following

Porkrsquos liver cut in slices

porkrsquos kidney cut in slices

porkrsquos heart cut in slices

1 tablespoon garlic minced 1 medium onion chopped 1 segment ginger cut in stripes 1 small can green peas (gisantes) 2 small carrots cut in slices 1 bell pepper cut in slices 1 cup vinegar Soy sauce Salt and pepper Cooking oil

Igado Cooking Instructions

In a bowl marinate liver in vinegar Set aside

Saute garlic ginger and onion in oil Add porkrsquos heart and kidney and spice with salt and pepper Saute for 15 minutes or until broth comes out from the innards (add 14 cup water if necessary to soften) Add the liver and continue sauteing for another 5 minutes Add soy sauce to season and continue cooking until sauce thickens Add the carrots fist and when tender drop the bell pepper and peas Cook until vegetables are done

Cooking Tip

You can use porks meat (pork belly preferred) tenderloin spleen or combination if porks heart and kidney are not available

Per photo and if you want it dried just transfer the Igado mixture in another pan and saute until dry But its the one with sauce that is traditional and authentic

Pork Humba Ingredients

12 kilo pork belly cut in cubes 2 cloves garlic crushed 1 small onion chopped 13 cup vinegar 14 cup soy sauce 14 cup brown sugar 3 bay leaves 1 cup rice water 14 tablespoon ground black pepper Cooking oil

Pork Humba Cooking Instructions

Marinate pork in soy sauce and pepper for 1 hour

Saute garlic and onion Add pork from the marinade and bay leaves Stir fry for few minutes until pork starts to render its oily fat Add rice water then bring to a boil until most of the liquid has evaporated Add vinegar but do not stir in order not to over sour the flavor Parboil for few minutes then add the brown sugar stirring once in a while Simmer until a saucy consistency is achieved Adjust seasoning with soy sauce according to taste Serve hot

Dinuguan (Pork Blood Stew) Ingredients

1 kilo pork meat ear intestine or combinations 3-4 cups porkrsquos or beefrsquos blood 1 small head of garlic minced 1 small onion minced 1 tomato chopped 3 long peppers (siling haba) 5 tablespoon vinegar Salt or fish sauce (patis) to taste MSG (optional)

Dinuguan (Pork Blood Stew) Cooking Instructions

Boil pork until tender and cut into desired sizes Save the broth

Sauteacute garlic and onion Add the pork and spice with salt Continue sauteing until liquid has evaporated and meat starts to render fat and edges turn to brown

Add vinegar broth and siling labuyo Simmer for 10 minutes Adjust seasoning with fish sauce according to taste Pour porkrsquos blood stirring regularly for 5 minutes Remove from fire and serve hot

Crispy Pata Ingrediets

1 kilo porkrsquos knuckle (pata) 1 onion chopped 2 bay leaves 14 cup peppercorns 2 tablespoons salt Cooking oil

Sauce Ingredients

1 tablespoon onion chopped 1 tablespoon garlic pounded 12 cup vinegar Soy sauce to taste

Crispy Pata Cooking Ingredients

Boil porkrsquos knuckle in a stock pot with enough water to cover (more water maybe added if the meat is tough) Add salt bay leaves peppercorn and onion Continue boiling until tender then drain and hang to dry Place in the refrigerator overnight Deep fry in hot cooking oil until golden brown Serve with a mixture composed of soy sauce vinegar garlic and onion

Bagnet (Chicharon Baboy) Ingredients

1 kilo pork belly cut into desired pieces 1 liter cooking oil 12 liter water Salt to taste Water

Bagnet (Chicharon Baboy) Cooking Instructions

In a stock pot bring water to a boil with added salt Drop pork and continue boiling for 20 minutes Drain and set aside

Submerged pork in hot cooking oil for few seconds strain and sprinkle with cold water Do this process 3 times until skin pops

Submerge pork until golden brown and serve hot in a platter

Cooking Tip

To avoid mess as well as burns cook in a low cooking area

Beef Caldereta Ingredients

1 12 kilo beef cut in chunks 1 potato quartered (fry in 3 minutes) 1 carrot cut in 1 inch chunks (fry in 3 minutes) 1 clove garlic pounded 1 onion chopped 1 can liver spread or ground liver 1 tomato quartered 1 can tomato sauce 15 green olives (stoned or pitted) 1 tablespoon pickles 2 tablespoons peanut butter 1 grated cheese 1 bell pepper chopped 1 tablespoon ground black pepper 2 stems kinchay (celery) chopped 12 cup soy sauce Cooking oil (Olive oil preferred if available) MSG (optional)

Beef Caldereta Cooking Instructions

In a bowl marinate beef in soy sauce and ground black pepper for 1 hour

In a saucepan sauteacute garlic and onion Add the marinated beef tomato and kitchay Continue sauteing until all liquid has evaporated and meat starts to render fat Add water enough to cover the beef Boil until beef becomes tender

Add tomato sauce and pickles Simmer for 10 minutes Add cheese peanut butter liver spread potato green olives and carrots Simmer for 5 minutes Drop the bell pepper Simmer for 1 minute before serving Serve hot

Kilawing Bituka Ingredients

Large Intestines of pork (bituka ng baboy) Garlic minced Onion sliced Ginger crushed Long green chili peppers (siling haba) Scallions chopped Banana leaf

Kilawing Bituka Cooking Instructions

Wash and mash the intestine with salt and banana leaf to get rid of the odor Wash and clean very well then boil intestine with ginger until tender Cut into desired sizes

Saute garlic and onion Add and brown the intestine Lower heat then blend with soy sauce vinegar and pepper according to taste Garnish with scallions and long green chili pepper Serve as pulutan-something to pick up when drinking a liquor

Bistek Ingredients

34 kilo tender pork or beef steaks sliced 1 tablespoon kalamansi or lemon juice 5 tablespoons soy sauce 12 teaspoon ground black pepper 1 big onion sliced in rings Salt and pepper to taste Cooking oil (Olive oil preferred)

Bistek Cooking Ingredients

Marinate porkbeef steak with kalamansi (or lemon) juice soy sauce salt and pepper for 30 minutes or more Set aside

Fry onion rings until translucent Set aside

In a skillet fry marinated porkbeef steak over high heat turning upside down several times until tender Add onion rings and just enough marinade to create oily sauce Cover and simmer until done Serve hot

Pork Binagoongan Ingredients

1 kilo pork liempo cut in serving pieces 12 cup shrimp bagoong 1 tablespoon garlic minced 1 small onion chopped 1 medium tomato sliced in 8 pcs 1 teaspoon Philippine birds eye pepper (siling labuyo) 5 tablespoon vinegar 12 tablespoon sugar 1 eggplant cut in slices

Pork Binagoongan Cooking Preparation

Boil pork until tender and cut into cubes Set aside

Sauteacute garlic onion and tomato Add pork and shrimp bagoong Stir fry for few minutes until pork starts to render fat and edges turn to brown Add vinegar and siling labuyo Simmer for 5 minutes Season with sugar and drop the eggplant Continue cooking in low fire until the eggplant is done Serve hot

Bopis Ingredients

12 kilo pork lungs 12 kilo pork heart 1 medium carrots cut into small cubes 1 medium kinchay or celery 5 Philippine birdrsquos eye (siling labuyo) 5 tablespoons soy sauce 5 tablespoons vinegar 1 tablespoon annatto (atsuete) seeds substitute 14 cup catsup Salt and pepper to taste MSG (optional)

Bopis Cooking Preparation

Boil the heart and lungs for 10 minutes Remove and chop into small sizes Set aside and discard the water

Boil again for another 10 minutes in new water Strain and set aside

Mash the annatto seeds in 14 cup water Save the annatto water and discards the seeds

Sauteacute garlic and onion Add lungs heart kinchay and soy sauce Saute for another 10 minutes Add vinegar and siling labuyo Simmer for 5 minutes Season with salt and pepper Add carrots and annato water Simmer and continue cooking until done Serve hot

Kalderetang Kambing Ingredients

1 12 kilos goat meat cut into chunks 1 potato quartered 1 carrot cut in 1 inch chunks or slices 1 clove garlic pounded 1 onion chopped 1 can liver spread or ground liver 1 tomato quartered 1 can tomato sauce 15 green olives (stoned or pitted) 1 tablespoon pickles 2 tablespoons peanut butter 1 grated cheese 1 bell pepper sliced 1 tablespoon ground black pepper 2 stems kinchay (celery) chopped 2 laurel leaves 12 cup soy sauce Cooking oil MSG (optional)

Kalderetang Kambing Cooking Instructions

Fry the potato and carrot for 3 minutes Set aside

In a bowl marinate goat meat in vinegar soy sauce and ground black pepper for 1 hour Set aside

Sauteacute garlic and onion in a saucepan Add the marinated goatrsquos meat tomato and kitchay Continue sauteing until all liquid has evaporated and meat starts to render fat Add water enough to cover the goatrsquos meat Boil until tender

Add tomato sauce and pickles Simmer for 10 minutes Add the cheese peanut butter liver spread potato olives and carrots Simmer for 5 minutes Drop the bell pepper Simmer 1 minute before serving Serve hot

Lechon Kawali Ingredients

I kilo pork belly (liempo) 2 tablespoon salt 12 tablespoon peppercorns 4 cloves garlic pounded 1 bottle 7-up (optional) Cooking oil

Sauce Ingredients

Vinegar Soy sauce Onion chopped Garlic mined Mang Tomas lechon sauce (optional)

Lechon Kawali Cooking Instructions

Boil water with salt garlic peppercorn and 7-up Add pork and continue boiling until tender Strain pork and keep dry Deep fry in hot cooking oil until golden brown and crispy Chop the lechon kawali and serve with lechon sauce or vinegar with soy sauce onion and garlic

Pata Tim Ingredients

1 kilo porkrsquos leg (pata) cut in chunks 14 cup soy sauce 2 tablespoons brown sugar 1 onion chopped 1 clove garlic minced 1 tomato chopped 2 tablespoon banana blossoms 1 tablespoon star anise 1 can tomato sauce Cooking oil Broth

Pata Tim Cooking Instructions

In a saucepan brown pork pata in oil then add the garlic onion and tomatoes Stir fry for 3 minutes then add the broth to cover soy sauce and sugar Cover and simmer until the pork is tender When little sauce is left add the tomato sauce Simmer for few minutes until sauce thickens Season with salt pepper and oyster sauce to taste Drop the banana blossoms and star anise Cook until done are done and serve

Pork Adobo Ingredients

1 kilo pork cut in cubes 1 clove garlic pounded 1 medium onion chopped 1 tablespoon sugar 4 laurel leaves 6 tablespoons soy sauce 6 tablespoons vinegar 1 tablespoon ground black pepper 1 cup rice water 1 potato quartered Hard boiled eggs MSG (optional) Cooking oil

Pork Adobo Cooking Instructions

Fry potato in 3 minutes Set aside

Brown the pork then add rice water vinegar soy sauce and the rest of the ingredients except the potato and hard boiled eggs When pork is light tender add the potato Cook until done or when little sauce is left then garnish with hard boiled eggs

Adobong Kangkong Ingredients

1 bundle of kangkong (river spinanch) cut stems 1rdquo length 14 cup vinegar 14 cup soy sauce 1 clove garlic minced

Adobong Kangkong Cooking Instructions

Saute garlic When golden brown add all other ingredients Cover and simmer until done Donrsquot overcook the kangkong Serve hot

Filipino Spaghetti Ingredients

1 kilo spaghetti noodles 34 kilo ground beef 1 carrot minced 1 small can evaporated milk 1 can liver spread 14 kilo hotdog slices 1 tablespoon garlic minced 1 onion minced 2 bottles of banana catsup 1 can tomato sauce 1 cup grated cheese 1 tablespoon sugar Salt and pepper Cooking oil

Filipino Spaghetti Cooking Instructions

Boil spaghetti noodles with salt and cooking oil for 10 minutes Drain and set aside in a platter

Sauteacute garlic and onion Add ground beef and cook until meat turns light brown Season with salt and pepper Add banana catsup and tomato sauce Simmer for 10 minutes Add hotdog carrots sugar liver spread and milk Simmer for 5 minutes This is your sauce mixture

Pour the mixture on top of the spaghetti noddles Garnish with grated cheese

Arroz Caldo Ingredients

1 kilo chicken cut in small pieces 1 cup uncooked malagkit or plain rice or combination 1 small onion chopped 1 tablespoon garlic chopped 1 root ginger sliced 6 cups water or broth Fish sauce Cooking oil Salt to taste (optional) Chicken bouillon cubes (optional) 1 tablespoon minced fried garlic (for garnishing) 1 tablespoon scallions (for garnishing)

Arroz Caldo Cooking Instructions

In a casserole sauteacute garlic onion and ginger in oil Add chicken and stir fry with fish sauce until light browned Drain any remaining oil and then add rice Add enough water and bring to boil Continue cooking stirring occasionally until chicken is tender and rice is done (add hot water if necessary) Season with fish sauce according to taste Serve hot in a bowl Garnish on top with fried minced garlic and scallions

Cooking Tip

Always dry chicken well with paper towels before placing into hot frying pan so it wont stick

You have the option of using salt or chicken bouillon cubes as seasoning instead of fish sauce

Leche Flan (egg yolk) Ingredients

10 egg yolks (pula ng itlog) well beaten 1 big can evaporated milk 1 big can condense milk 3 tablespoons brown sugar 1 tablespoon vanilla 3 moulds (lyanera) container Aluminum foil 34 cup water

Leche Flan (egg yolks) Cooking Instructions

Mix water and sugar in the moulds Parboil in very low fire until it turns brown and sticky Do not overcook the sugar

In a bowl mix the following ingredients egg yolks evaporated milk condensed milk and vanilla Pour the mixture in the moulds and cover with aluminum foil Steam for about 15 - 20 minutes Remove from the steamer Cool it down before serving

Cooking Tip

You can also bake it for 45 minutes 370F placing the lyanera in the middle of a bigger tray half filled with water -

Okoy - Deep Fried Shredded Papayas w Shrimp

Ingredients

1 medium sized Papaya shredded

14 kilo of prawns

1 onion sliced

12 cup of flour

1 egg

1 cup of water

12 tsp of salt

Cooking oil for deep frying

Cooking Procedure

Mix flour egg salt and water in a bowl then add the shredded papaya and mix it well

Get your deep frying pan and pour the cooking oil Let it heat up well Get a small saucer and place about two to three spoonful of your papaya and flour mixture Flatten the mixture with the back of a spoon to have a nice round shape of about an inch thickness Decorate the top with a prawn from the saucer slide the mixture gently on your hot oil and cook both sides until golden brown Be careful dont splatter it Now to prepare a vinegar dip - Get a cup of Vinegar (any kind but preferably sukang puti or according to your likeness) chopped some chilis ground garlic salt and pepper

Sisig BangusMilkfish

Ampalaya Leaves with Sardines

Palitaw

Ingredients and cooking procedure after the jump

Ingredients

1 kilo of Galapong malagkit (Glutinous rice dough)

1 coconut meat grated

12 kilo fo white sugar

Water for cooking

Sesame seeds toasted

Cooking procedure

Divide the galapong into several portions depending on the size of serving you desire

Roll each ortion into a ball and flatten to make a tounge like shape

Boil some water While the water is boiling dro each of the galaong portions It is cooked when the galapong surfaces

Remove each cooked portion Allow to cool

Dredge in grated coconut and srinkle with sugar mixed with toasted sesame seeds before serving

Page 22: Pinoy Recipe

Sinanglaw Sinanglao Ingredients

1 12 kilo of beef innards of your preference

large intestine

heart

lungs

tenderloin

2 clove garlic pounded 3 onions sliced 1 package sinigang mix (or kamyas or tamarind seeds) 1 root ginger crushed Banana leaves (optional) Salt and pepper to taste

Sinanglaw Sinanglao Cooking Instructions

Wash and mash the raw innards with salt and banana leaves When cleaned parboil in a large kettle with ginger to remove the odor and obstinacy Strain and cut 1 ndash 2 inches lengths or your desired sizes

In a stock pot drop the onions Put the innards on top of the onions then on top of the innards the garlic Cover and simmer gently until most of the onions extract its juice Season with salt then cook for 15 minutes or until seasoning is absord Add enough water to cover about 3 inches above the meat Bring to a boil and add sinigang mix according to preferred sour taste Continue boiling in medium low fire until meat becomes tender Add chili peppers and season with fish sauce to taste Add little bile if desired and serve

Menudo Ingredients

1 kilo pork cut into desired pieces 14 kilo hotdog cut into desired pieces 14 kilo liver cut into desired pieces 1 potato diced (fry in 3 minutes) 1 carrot diced (fry in 3 minutes) 1 onion minced 1 tablespoon garlic minced 12 cup soy sauce 12 cup raisins 1 can tomato sauce 2 stems kinchay (celery) chopped 1 teaspoon ground black pepper Cooking Oil Sugar

Menudo Cooking Instructions

Marinate pork in soy sauce and ground black pepper for 1 hour or more Boil liver for 5 minutes Drain and set aside

Sauteacute garlic and onion Add marinated pork and kitchay Continue sauteing until all liquid has evaporated and meat starts to render fat

Add tomato sauce and simmer for 15 minutes Add liver hotdog potato and carrot Continue cooking in medium fire for 5 minutes or until done

Season with little sugar (if desired) according to taste Serve hot

Pork Embotido Ingredients

1 kilo ground pork 1 carrot minced 1 can reno liver spread 12 cup pickles minced 12 cup raisins 2 beaten eggs 1 tablespoon salt 2 small onions minced 12 cup tomato sauce 12 cup grated cheese 1 hotdog minced 2 broiled eggs sliced Kinchay o celery minced 2 slices bread minced 14 tablespoon ground black pepper MSG (optional)

Embotido Cooking Instructions

In a bowl combine all ingredients (except the hard boiled eggs) and mix well until blended

Place a mound (1 cup per roll) of meat mixture on a sheet of oily greased aluminum foil (place the slices of egg at the center of each mixture) and form an 8 long by 2 diameter roll

Steam for 30-40 minutes Remove from steamer and let cool

You may either fry or eat it as is Serve with catsup

Kare Kare Ingredients

1 kilo oxtail cut in chunks 12 kilo beef tripe slice in 2rdquox3rdquo lengths 2 cloves garlic crushed 1 big onion sliced 12 cup peanuts grounded 12 cup toasted rice grounded 14 cup annatto seeds 1 heart of banana (puso ng saging) cut in lengths 10 string beans cut into 2rdquo lengths 1 eggplant sliced Salt and pepper to taste Bagoong alamang Cooking oil

Kare Kare Cooking Instructions

Place annatto seeds in 12 cup water for 30 minutes Mash seeds and set aside the annatto water Discard the seeds

Boil beefrsquos oxtail and tripe in separate saucepan until tender Drain both oxtail and tripe Save the broth of the oxtail only

Sauteacute garlic and onion in a large saucepan Add annatto water oxtail and tripe Simmer and then add the grounded peanut and toasted ground rice Stir and continue to simmer for few minutes Add broth just enough to make a thick sauce Parboil then add vegetables (do not overcook) Season with salt and pepper according to taste Serve hot with bagoong alamang

Papaitan Ingredients

12 kilo following beef innards cut in 1 cube

tripe liver kidney heart pancreas intestines

1 cup beef tenderloin cut in 12 cubes 14 cup bile 1 onion minced 1 clove garlic minced 1 head ginger minced 14 cup onion leaves 5 Philippine birds eye peppers (siling labuyo) Salt and pepper Fish sauce

Ingredients for cleaning and boiling the innards

1 lemon sliced(optional) 8 kalamansi sliced (optional) Banana leaves (optional) 1 ginger root crushed

Papaitan Cooking Instructions

Wash and mash the raw innards with salt and banana leaves to get rid of the odor When cleaned boil in a large kettle with ginger and lemon or kalamasi until tender Cut into 12 inch cubeslengths Set aside

Suate ginger garlic and onion When onion appears translucent drop the beef innards Spice with salt and pepper and continue sauteacuteing until enough broth comes out from the innards Pour enough water to cover the mixture Bring to a boil for a while and then drop the beef tenderloin Simmer until tenderloin is cooked then drop the siling labuyo

Add bile little by little (be careful not to over bitter taste) and adjust seasoning with fish sauce according to taste Serve hot in a bowl and garnish with chopped onion leaves

Cooking Tip

To make it healthy and if you have the time cook the papaitan long before you intend to serve Let it cool then refrigerate All the fat will solidify and you can easily scrape it from the surface The taste will not change it will even improve as the meat and all the condiments will have blended so well in the broth already

Calamansi juice will further enhance the taste And if you want a stronger pepper aroma but not the spice put some chopped siling haba

Pata Tim Ingredients

1 kilo porkrsquos leg (pata) 14 cup soy sauce 34 cup pineapple juice 34 cup oyster sauce 2 cloves garlic rushed 1 tablespoon rice wine 1 tablespoon pepper corns 1 red onion chopped 3 bay leaves Lettuce (fried in 2 minutes)

Pata Tim Cooking Instructions

In a stock pot with enough water simmer the pork pata with all the ingredients until fork tender Add hot water if necessary to replace the evaporated liquid Drain and cut the meat from one side and separate the bones Save 1 cup of broth

Place lettuce in a platter Put the pata over the lettuce Set aside

Pata Tim Sauce Ingredients

1 cup broth of pata 5 tablespoons cornstarch Salt to taste

Pata Tim Sauce Cooking Instructions

In a skillet combine broth cornstarch and salt to taste Bring to boil until sauce becomes thick

Pour the sauce on top of the pata Serve hot

Cooking Tip

Boiling the porks leg slowly and gently over low heat brings out the flavor of the meat and keeps the meat very tender

Nilagang Baka Ingredients

1 kilo beef cut in chunks 1 small head cabbage (repolyo) quartered 14 kilo Chinese cabbage (pechay) 2 potatoes quartered 1 onion sliced 1 tablespoon peppercorns Fish sauce 2 beef boullion 1 lemon or 5 kalamansis Soy sauce

Nilagang Baka Cooking Instructions

Fry the potatoes in 3 minutes Set aside

In a stock pot simmer the beef with onion and peppercorn for at least one hour Remove the scum that rises above the soup More water maybe added if the beef if tough When beef is very tender add potatoes and carrots Let stand for 5 minutes Add repolyo cabbage and Chinese cabbage Season with fish sauce according to taste

Remove from fire and serve hot with a mixture consisting of soy sauce and lemon or kalamansi juice

Cooking Tip

Boiling the beef chunks slowly and gently over low heat brings out the flavor of the meat and keeps the meat very tender

But but butif you dont have much time and you want to expedite the cooking process use pressure cooker to soften the meat of the beef shank When tender add the necessary ingredients

Sweet and Sour Meatballs Ingredients

Meatballs Ingredients

1 kilo ground pork or beef 1 onion minced 1 clove garlic minced 3 well beaten eggs 12 cup flour Ground pepper Soy sauce Salt

Sauce Mixture Ingredients

1 can pineapple (set aside juice) sliced 1 carrot sliced 1 bell pepper sliced lengthwise 4 tablespoons garlic minced 1 onion chopped 12 tablespoon salt 1 tablespoon sugar 3 tablespoons soy sauce 12 cup water 2 tablespoons flour Ground black pepper Cooking oil

Sweet and Sour Meatballs Cooking Instructions

In a bowl mix all the meat balls ingredients together Season with salt soy sauce and pepper according to taste Form a ball 1rdquo diameter out of the mixture Deep fry the raw meat balls until golden brown Strain drain in a plate with paper towel and set aside in a platter

In a skillet sauteacute garlic and onion Add the pineapple and carrot Simmer for 10 minutes Add the pineapple juice sugar soy sauce water flour salt and water Simmer until a saucy consistency is achieved Add bell pepper Simmer for 1 minute

Pour the hot sauce (mixture) on top of the meat balls Serve hot with rice

Lechon Liempo Ingredients

Pork meat (liempo) 12 -16 inches long Garlic pounded Salt and pepper to taste Rosemary leaves Sliced tomatoes for garnishing

Lechon Liempo Cooking Instructions

Wash and dry meat with paper towel Rub inner layer of meat with a mixture of salt pepper garlic and rosemary leaves Roll meat and then tie both ends forming a circular tube form Place in a roasting pan

Preheat oven to 400F Bake in oven for about 15 minutes and then decrease heat to 350F Bake for about one and a half hours to 2 hours or until meat turns golden brown and crispy Remove pan from oven then put meat on a rack Slice in rings and place in a platter Garnish with sliced tomatoes then serve

Lechon Kawali Ingredients

I kilo pork belly (liempo) 2 tablespoon salt 12 tablespoon peppercorns 4 cloves garlic pounded 1 bottle 7-up (optional) Cooking oil

Sauce Ingredients

Vinegar Soy sauce Onion chopped Garlic mined Mang Tomas lechon sauce (optional)

Lechon Kawali Cooking Instructions

Boil water with salt garlic peppercorn and 7-up Add pork and continue boiling until tender Strain pork and keep dry Deep fry in hot cooking oil until golden brown and crispy Chop the lechon kawali and serve with lechon sauce or vinegar with soy sauce onion and garlic

Kilawing Kambing Ingredients

1 kilo goatrsquos meat with skin preferred cuts are from the thigh loin neck and shoulder 2 big onions sliced 1 root ginger cut in strips (optional) 3 siling labuyo chopped Vinegar Salt and pepper Soy sauce

Kilawing Kambing Cooking Instructions

Marinate goat meat in soy sauce grill then make small slices

Balance seasoning with vinegar salt and pepper according to taste Garnish with onion and silling labuyo Refrigerate then serve

Insarabasab Ingredients

1 kilo pork (shoulder preferred) 1 onion thinly sliced 1 ginger root chopped 1 tablespoon Philippine birds eye pepper (siling labuyo) 12 tablespoon ground pepper 2 tablespoons vinegar 1 lemon or 5 kalamansi Soy sauce Salt to taste

Insarabasab Cooking Instructions

Slice the pork 1rdquo thick for roasting Spice with salt

Roast pork over an open fire until all pink color of meat disappears When roasted slice pork again into 14 x 1 (thickness x length) long strips and then mixed with onions ginger vinegar pepper and siling labuyo Season with soy sauce and lemon or kalamansi juice according to taste Serve as food in a meal or as pulutan (something to pick up during drinking session)

Igado Ingredients

1 kilo combination of the following

Porkrsquos liver cut in slices

porkrsquos kidney cut in slices

porkrsquos heart cut in slices

1 tablespoon garlic minced 1 medium onion chopped 1 segment ginger cut in stripes 1 small can green peas (gisantes) 2 small carrots cut in slices 1 bell pepper cut in slices 1 cup vinegar Soy sauce Salt and pepper Cooking oil

Igado Cooking Instructions

In a bowl marinate liver in vinegar Set aside

Saute garlic ginger and onion in oil Add porkrsquos heart and kidney and spice with salt and pepper Saute for 15 minutes or until broth comes out from the innards (add 14 cup water if necessary to soften) Add the liver and continue sauteing for another 5 minutes Add soy sauce to season and continue cooking until sauce thickens Add the carrots fist and when tender drop the bell pepper and peas Cook until vegetables are done

Cooking Tip

You can use porks meat (pork belly preferred) tenderloin spleen or combination if porks heart and kidney are not available

Per photo and if you want it dried just transfer the Igado mixture in another pan and saute until dry But its the one with sauce that is traditional and authentic

Pork Humba Ingredients

12 kilo pork belly cut in cubes 2 cloves garlic crushed 1 small onion chopped 13 cup vinegar 14 cup soy sauce 14 cup brown sugar 3 bay leaves 1 cup rice water 14 tablespoon ground black pepper Cooking oil

Pork Humba Cooking Instructions

Marinate pork in soy sauce and pepper for 1 hour

Saute garlic and onion Add pork from the marinade and bay leaves Stir fry for few minutes until pork starts to render its oily fat Add rice water then bring to a boil until most of the liquid has evaporated Add vinegar but do not stir in order not to over sour the flavor Parboil for few minutes then add the brown sugar stirring once in a while Simmer until a saucy consistency is achieved Adjust seasoning with soy sauce according to taste Serve hot

Dinuguan (Pork Blood Stew) Ingredients

1 kilo pork meat ear intestine or combinations 3-4 cups porkrsquos or beefrsquos blood 1 small head of garlic minced 1 small onion minced 1 tomato chopped 3 long peppers (siling haba) 5 tablespoon vinegar Salt or fish sauce (patis) to taste MSG (optional)

Dinuguan (Pork Blood Stew) Cooking Instructions

Boil pork until tender and cut into desired sizes Save the broth

Sauteacute garlic and onion Add the pork and spice with salt Continue sauteing until liquid has evaporated and meat starts to render fat and edges turn to brown

Add vinegar broth and siling labuyo Simmer for 10 minutes Adjust seasoning with fish sauce according to taste Pour porkrsquos blood stirring regularly for 5 minutes Remove from fire and serve hot

Crispy Pata Ingrediets

1 kilo porkrsquos knuckle (pata) 1 onion chopped 2 bay leaves 14 cup peppercorns 2 tablespoons salt Cooking oil

Sauce Ingredients

1 tablespoon onion chopped 1 tablespoon garlic pounded 12 cup vinegar Soy sauce to taste

Crispy Pata Cooking Ingredients

Boil porkrsquos knuckle in a stock pot with enough water to cover (more water maybe added if the meat is tough) Add salt bay leaves peppercorn and onion Continue boiling until tender then drain and hang to dry Place in the refrigerator overnight Deep fry in hot cooking oil until golden brown Serve with a mixture composed of soy sauce vinegar garlic and onion

Bagnet (Chicharon Baboy) Ingredients

1 kilo pork belly cut into desired pieces 1 liter cooking oil 12 liter water Salt to taste Water

Bagnet (Chicharon Baboy) Cooking Instructions

In a stock pot bring water to a boil with added salt Drop pork and continue boiling for 20 minutes Drain and set aside

Submerged pork in hot cooking oil for few seconds strain and sprinkle with cold water Do this process 3 times until skin pops

Submerge pork until golden brown and serve hot in a platter

Cooking Tip

To avoid mess as well as burns cook in a low cooking area

Beef Caldereta Ingredients

1 12 kilo beef cut in chunks 1 potato quartered (fry in 3 minutes) 1 carrot cut in 1 inch chunks (fry in 3 minutes) 1 clove garlic pounded 1 onion chopped 1 can liver spread or ground liver 1 tomato quartered 1 can tomato sauce 15 green olives (stoned or pitted) 1 tablespoon pickles 2 tablespoons peanut butter 1 grated cheese 1 bell pepper chopped 1 tablespoon ground black pepper 2 stems kinchay (celery) chopped 12 cup soy sauce Cooking oil (Olive oil preferred if available) MSG (optional)

Beef Caldereta Cooking Instructions

In a bowl marinate beef in soy sauce and ground black pepper for 1 hour

In a saucepan sauteacute garlic and onion Add the marinated beef tomato and kitchay Continue sauteing until all liquid has evaporated and meat starts to render fat Add water enough to cover the beef Boil until beef becomes tender

Add tomato sauce and pickles Simmer for 10 minutes Add cheese peanut butter liver spread potato green olives and carrots Simmer for 5 minutes Drop the bell pepper Simmer for 1 minute before serving Serve hot

Kilawing Bituka Ingredients

Large Intestines of pork (bituka ng baboy) Garlic minced Onion sliced Ginger crushed Long green chili peppers (siling haba) Scallions chopped Banana leaf

Kilawing Bituka Cooking Instructions

Wash and mash the intestine with salt and banana leaf to get rid of the odor Wash and clean very well then boil intestine with ginger until tender Cut into desired sizes

Saute garlic and onion Add and brown the intestine Lower heat then blend with soy sauce vinegar and pepper according to taste Garnish with scallions and long green chili pepper Serve as pulutan-something to pick up when drinking a liquor

Bistek Ingredients

34 kilo tender pork or beef steaks sliced 1 tablespoon kalamansi or lemon juice 5 tablespoons soy sauce 12 teaspoon ground black pepper 1 big onion sliced in rings Salt and pepper to taste Cooking oil (Olive oil preferred)

Bistek Cooking Ingredients

Marinate porkbeef steak with kalamansi (or lemon) juice soy sauce salt and pepper for 30 minutes or more Set aside

Fry onion rings until translucent Set aside

In a skillet fry marinated porkbeef steak over high heat turning upside down several times until tender Add onion rings and just enough marinade to create oily sauce Cover and simmer until done Serve hot

Pork Binagoongan Ingredients

1 kilo pork liempo cut in serving pieces 12 cup shrimp bagoong 1 tablespoon garlic minced 1 small onion chopped 1 medium tomato sliced in 8 pcs 1 teaspoon Philippine birds eye pepper (siling labuyo) 5 tablespoon vinegar 12 tablespoon sugar 1 eggplant cut in slices

Pork Binagoongan Cooking Preparation

Boil pork until tender and cut into cubes Set aside

Sauteacute garlic onion and tomato Add pork and shrimp bagoong Stir fry for few minutes until pork starts to render fat and edges turn to brown Add vinegar and siling labuyo Simmer for 5 minutes Season with sugar and drop the eggplant Continue cooking in low fire until the eggplant is done Serve hot

Bopis Ingredients

12 kilo pork lungs 12 kilo pork heart 1 medium carrots cut into small cubes 1 medium kinchay or celery 5 Philippine birdrsquos eye (siling labuyo) 5 tablespoons soy sauce 5 tablespoons vinegar 1 tablespoon annatto (atsuete) seeds substitute 14 cup catsup Salt and pepper to taste MSG (optional)

Bopis Cooking Preparation

Boil the heart and lungs for 10 minutes Remove and chop into small sizes Set aside and discard the water

Boil again for another 10 minutes in new water Strain and set aside

Mash the annatto seeds in 14 cup water Save the annatto water and discards the seeds

Sauteacute garlic and onion Add lungs heart kinchay and soy sauce Saute for another 10 minutes Add vinegar and siling labuyo Simmer for 5 minutes Season with salt and pepper Add carrots and annato water Simmer and continue cooking until done Serve hot

Kalderetang Kambing Ingredients

1 12 kilos goat meat cut into chunks 1 potato quartered 1 carrot cut in 1 inch chunks or slices 1 clove garlic pounded 1 onion chopped 1 can liver spread or ground liver 1 tomato quartered 1 can tomato sauce 15 green olives (stoned or pitted) 1 tablespoon pickles 2 tablespoons peanut butter 1 grated cheese 1 bell pepper sliced 1 tablespoon ground black pepper 2 stems kinchay (celery) chopped 2 laurel leaves 12 cup soy sauce Cooking oil MSG (optional)

Kalderetang Kambing Cooking Instructions

Fry the potato and carrot for 3 minutes Set aside

In a bowl marinate goat meat in vinegar soy sauce and ground black pepper for 1 hour Set aside

Sauteacute garlic and onion in a saucepan Add the marinated goatrsquos meat tomato and kitchay Continue sauteing until all liquid has evaporated and meat starts to render fat Add water enough to cover the goatrsquos meat Boil until tender

Add tomato sauce and pickles Simmer for 10 minutes Add the cheese peanut butter liver spread potato olives and carrots Simmer for 5 minutes Drop the bell pepper Simmer 1 minute before serving Serve hot

Lechon Kawali Ingredients

I kilo pork belly (liempo) 2 tablespoon salt 12 tablespoon peppercorns 4 cloves garlic pounded 1 bottle 7-up (optional) Cooking oil

Sauce Ingredients

Vinegar Soy sauce Onion chopped Garlic mined Mang Tomas lechon sauce (optional)

Lechon Kawali Cooking Instructions

Boil water with salt garlic peppercorn and 7-up Add pork and continue boiling until tender Strain pork and keep dry Deep fry in hot cooking oil until golden brown and crispy Chop the lechon kawali and serve with lechon sauce or vinegar with soy sauce onion and garlic

Pata Tim Ingredients

1 kilo porkrsquos leg (pata) cut in chunks 14 cup soy sauce 2 tablespoons brown sugar 1 onion chopped 1 clove garlic minced 1 tomato chopped 2 tablespoon banana blossoms 1 tablespoon star anise 1 can tomato sauce Cooking oil Broth

Pata Tim Cooking Instructions

In a saucepan brown pork pata in oil then add the garlic onion and tomatoes Stir fry for 3 minutes then add the broth to cover soy sauce and sugar Cover and simmer until the pork is tender When little sauce is left add the tomato sauce Simmer for few minutes until sauce thickens Season with salt pepper and oyster sauce to taste Drop the banana blossoms and star anise Cook until done are done and serve

Pork Adobo Ingredients

1 kilo pork cut in cubes 1 clove garlic pounded 1 medium onion chopped 1 tablespoon sugar 4 laurel leaves 6 tablespoons soy sauce 6 tablespoons vinegar 1 tablespoon ground black pepper 1 cup rice water 1 potato quartered Hard boiled eggs MSG (optional) Cooking oil

Pork Adobo Cooking Instructions

Fry potato in 3 minutes Set aside

Brown the pork then add rice water vinegar soy sauce and the rest of the ingredients except the potato and hard boiled eggs When pork is light tender add the potato Cook until done or when little sauce is left then garnish with hard boiled eggs

Adobong Kangkong Ingredients

1 bundle of kangkong (river spinanch) cut stems 1rdquo length 14 cup vinegar 14 cup soy sauce 1 clove garlic minced

Adobong Kangkong Cooking Instructions

Saute garlic When golden brown add all other ingredients Cover and simmer until done Donrsquot overcook the kangkong Serve hot

Filipino Spaghetti Ingredients

1 kilo spaghetti noodles 34 kilo ground beef 1 carrot minced 1 small can evaporated milk 1 can liver spread 14 kilo hotdog slices 1 tablespoon garlic minced 1 onion minced 2 bottles of banana catsup 1 can tomato sauce 1 cup grated cheese 1 tablespoon sugar Salt and pepper Cooking oil

Filipino Spaghetti Cooking Instructions

Boil spaghetti noodles with salt and cooking oil for 10 minutes Drain and set aside in a platter

Sauteacute garlic and onion Add ground beef and cook until meat turns light brown Season with salt and pepper Add banana catsup and tomato sauce Simmer for 10 minutes Add hotdog carrots sugar liver spread and milk Simmer for 5 minutes This is your sauce mixture

Pour the mixture on top of the spaghetti noddles Garnish with grated cheese

Arroz Caldo Ingredients

1 kilo chicken cut in small pieces 1 cup uncooked malagkit or plain rice or combination 1 small onion chopped 1 tablespoon garlic chopped 1 root ginger sliced 6 cups water or broth Fish sauce Cooking oil Salt to taste (optional) Chicken bouillon cubes (optional) 1 tablespoon minced fried garlic (for garnishing) 1 tablespoon scallions (for garnishing)

Arroz Caldo Cooking Instructions

In a casserole sauteacute garlic onion and ginger in oil Add chicken and stir fry with fish sauce until light browned Drain any remaining oil and then add rice Add enough water and bring to boil Continue cooking stirring occasionally until chicken is tender and rice is done (add hot water if necessary) Season with fish sauce according to taste Serve hot in a bowl Garnish on top with fried minced garlic and scallions

Cooking Tip

Always dry chicken well with paper towels before placing into hot frying pan so it wont stick

You have the option of using salt or chicken bouillon cubes as seasoning instead of fish sauce

Leche Flan (egg yolk) Ingredients

10 egg yolks (pula ng itlog) well beaten 1 big can evaporated milk 1 big can condense milk 3 tablespoons brown sugar 1 tablespoon vanilla 3 moulds (lyanera) container Aluminum foil 34 cup water

Leche Flan (egg yolks) Cooking Instructions

Mix water and sugar in the moulds Parboil in very low fire until it turns brown and sticky Do not overcook the sugar

In a bowl mix the following ingredients egg yolks evaporated milk condensed milk and vanilla Pour the mixture in the moulds and cover with aluminum foil Steam for about 15 - 20 minutes Remove from the steamer Cool it down before serving

Cooking Tip

You can also bake it for 45 minutes 370F placing the lyanera in the middle of a bigger tray half filled with water -

Okoy - Deep Fried Shredded Papayas w Shrimp

Ingredients

1 medium sized Papaya shredded

14 kilo of prawns

1 onion sliced

12 cup of flour

1 egg

1 cup of water

12 tsp of salt

Cooking oil for deep frying

Cooking Procedure

Mix flour egg salt and water in a bowl then add the shredded papaya and mix it well

Get your deep frying pan and pour the cooking oil Let it heat up well Get a small saucer and place about two to three spoonful of your papaya and flour mixture Flatten the mixture with the back of a spoon to have a nice round shape of about an inch thickness Decorate the top with a prawn from the saucer slide the mixture gently on your hot oil and cook both sides until golden brown Be careful dont splatter it Now to prepare a vinegar dip - Get a cup of Vinegar (any kind but preferably sukang puti or according to your likeness) chopped some chilis ground garlic salt and pepper

Sisig BangusMilkfish

Ampalaya Leaves with Sardines

Palitaw

Ingredients and cooking procedure after the jump

Ingredients

1 kilo of Galapong malagkit (Glutinous rice dough)

1 coconut meat grated

12 kilo fo white sugar

Water for cooking

Sesame seeds toasted

Cooking procedure

Divide the galapong into several portions depending on the size of serving you desire

Roll each ortion into a ball and flatten to make a tounge like shape

Boil some water While the water is boiling dro each of the galaong portions It is cooked when the galapong surfaces

Remove each cooked portion Allow to cool

Dredge in grated coconut and srinkle with sugar mixed with toasted sesame seeds before serving

Page 23: Pinoy Recipe

Menudo Ingredients

1 kilo pork cut into desired pieces 14 kilo hotdog cut into desired pieces 14 kilo liver cut into desired pieces 1 potato diced (fry in 3 minutes) 1 carrot diced (fry in 3 minutes) 1 onion minced 1 tablespoon garlic minced 12 cup soy sauce 12 cup raisins 1 can tomato sauce 2 stems kinchay (celery) chopped 1 teaspoon ground black pepper Cooking Oil Sugar

Menudo Cooking Instructions

Marinate pork in soy sauce and ground black pepper for 1 hour or more Boil liver for 5 minutes Drain and set aside

Sauteacute garlic and onion Add marinated pork and kitchay Continue sauteing until all liquid has evaporated and meat starts to render fat

Add tomato sauce and simmer for 15 minutes Add liver hotdog potato and carrot Continue cooking in medium fire for 5 minutes or until done

Season with little sugar (if desired) according to taste Serve hot

Pork Embotido Ingredients

1 kilo ground pork 1 carrot minced 1 can reno liver spread 12 cup pickles minced 12 cup raisins 2 beaten eggs 1 tablespoon salt 2 small onions minced 12 cup tomato sauce 12 cup grated cheese 1 hotdog minced 2 broiled eggs sliced Kinchay o celery minced 2 slices bread minced 14 tablespoon ground black pepper MSG (optional)

Embotido Cooking Instructions

In a bowl combine all ingredients (except the hard boiled eggs) and mix well until blended

Place a mound (1 cup per roll) of meat mixture on a sheet of oily greased aluminum foil (place the slices of egg at the center of each mixture) and form an 8 long by 2 diameter roll

Steam for 30-40 minutes Remove from steamer and let cool

You may either fry or eat it as is Serve with catsup

Kare Kare Ingredients

1 kilo oxtail cut in chunks 12 kilo beef tripe slice in 2rdquox3rdquo lengths 2 cloves garlic crushed 1 big onion sliced 12 cup peanuts grounded 12 cup toasted rice grounded 14 cup annatto seeds 1 heart of banana (puso ng saging) cut in lengths 10 string beans cut into 2rdquo lengths 1 eggplant sliced Salt and pepper to taste Bagoong alamang Cooking oil

Kare Kare Cooking Instructions

Place annatto seeds in 12 cup water for 30 minutes Mash seeds and set aside the annatto water Discard the seeds

Boil beefrsquos oxtail and tripe in separate saucepan until tender Drain both oxtail and tripe Save the broth of the oxtail only

Sauteacute garlic and onion in a large saucepan Add annatto water oxtail and tripe Simmer and then add the grounded peanut and toasted ground rice Stir and continue to simmer for few minutes Add broth just enough to make a thick sauce Parboil then add vegetables (do not overcook) Season with salt and pepper according to taste Serve hot with bagoong alamang

Papaitan Ingredients

12 kilo following beef innards cut in 1 cube

tripe liver kidney heart pancreas intestines

1 cup beef tenderloin cut in 12 cubes 14 cup bile 1 onion minced 1 clove garlic minced 1 head ginger minced 14 cup onion leaves 5 Philippine birds eye peppers (siling labuyo) Salt and pepper Fish sauce

Ingredients for cleaning and boiling the innards

1 lemon sliced(optional) 8 kalamansi sliced (optional) Banana leaves (optional) 1 ginger root crushed

Papaitan Cooking Instructions

Wash and mash the raw innards with salt and banana leaves to get rid of the odor When cleaned boil in a large kettle with ginger and lemon or kalamasi until tender Cut into 12 inch cubeslengths Set aside

Suate ginger garlic and onion When onion appears translucent drop the beef innards Spice with salt and pepper and continue sauteacuteing until enough broth comes out from the innards Pour enough water to cover the mixture Bring to a boil for a while and then drop the beef tenderloin Simmer until tenderloin is cooked then drop the siling labuyo

Add bile little by little (be careful not to over bitter taste) and adjust seasoning with fish sauce according to taste Serve hot in a bowl and garnish with chopped onion leaves

Cooking Tip

To make it healthy and if you have the time cook the papaitan long before you intend to serve Let it cool then refrigerate All the fat will solidify and you can easily scrape it from the surface The taste will not change it will even improve as the meat and all the condiments will have blended so well in the broth already

Calamansi juice will further enhance the taste And if you want a stronger pepper aroma but not the spice put some chopped siling haba

Pata Tim Ingredients

1 kilo porkrsquos leg (pata) 14 cup soy sauce 34 cup pineapple juice 34 cup oyster sauce 2 cloves garlic rushed 1 tablespoon rice wine 1 tablespoon pepper corns 1 red onion chopped 3 bay leaves Lettuce (fried in 2 minutes)

Pata Tim Cooking Instructions

In a stock pot with enough water simmer the pork pata with all the ingredients until fork tender Add hot water if necessary to replace the evaporated liquid Drain and cut the meat from one side and separate the bones Save 1 cup of broth

Place lettuce in a platter Put the pata over the lettuce Set aside

Pata Tim Sauce Ingredients

1 cup broth of pata 5 tablespoons cornstarch Salt to taste

Pata Tim Sauce Cooking Instructions

In a skillet combine broth cornstarch and salt to taste Bring to boil until sauce becomes thick

Pour the sauce on top of the pata Serve hot

Cooking Tip

Boiling the porks leg slowly and gently over low heat brings out the flavor of the meat and keeps the meat very tender

Nilagang Baka Ingredients

1 kilo beef cut in chunks 1 small head cabbage (repolyo) quartered 14 kilo Chinese cabbage (pechay) 2 potatoes quartered 1 onion sliced 1 tablespoon peppercorns Fish sauce 2 beef boullion 1 lemon or 5 kalamansis Soy sauce

Nilagang Baka Cooking Instructions

Fry the potatoes in 3 minutes Set aside

In a stock pot simmer the beef with onion and peppercorn for at least one hour Remove the scum that rises above the soup More water maybe added if the beef if tough When beef is very tender add potatoes and carrots Let stand for 5 minutes Add repolyo cabbage and Chinese cabbage Season with fish sauce according to taste

Remove from fire and serve hot with a mixture consisting of soy sauce and lemon or kalamansi juice

Cooking Tip

Boiling the beef chunks slowly and gently over low heat brings out the flavor of the meat and keeps the meat very tender

But but butif you dont have much time and you want to expedite the cooking process use pressure cooker to soften the meat of the beef shank When tender add the necessary ingredients

Sweet and Sour Meatballs Ingredients

Meatballs Ingredients

1 kilo ground pork or beef 1 onion minced 1 clove garlic minced 3 well beaten eggs 12 cup flour Ground pepper Soy sauce Salt

Sauce Mixture Ingredients

1 can pineapple (set aside juice) sliced 1 carrot sliced 1 bell pepper sliced lengthwise 4 tablespoons garlic minced 1 onion chopped 12 tablespoon salt 1 tablespoon sugar 3 tablespoons soy sauce 12 cup water 2 tablespoons flour Ground black pepper Cooking oil

Sweet and Sour Meatballs Cooking Instructions

In a bowl mix all the meat balls ingredients together Season with salt soy sauce and pepper according to taste Form a ball 1rdquo diameter out of the mixture Deep fry the raw meat balls until golden brown Strain drain in a plate with paper towel and set aside in a platter

In a skillet sauteacute garlic and onion Add the pineapple and carrot Simmer for 10 minutes Add the pineapple juice sugar soy sauce water flour salt and water Simmer until a saucy consistency is achieved Add bell pepper Simmer for 1 minute

Pour the hot sauce (mixture) on top of the meat balls Serve hot with rice

Lechon Liempo Ingredients

Pork meat (liempo) 12 -16 inches long Garlic pounded Salt and pepper to taste Rosemary leaves Sliced tomatoes for garnishing

Lechon Liempo Cooking Instructions

Wash and dry meat with paper towel Rub inner layer of meat with a mixture of salt pepper garlic and rosemary leaves Roll meat and then tie both ends forming a circular tube form Place in a roasting pan

Preheat oven to 400F Bake in oven for about 15 minutes and then decrease heat to 350F Bake for about one and a half hours to 2 hours or until meat turns golden brown and crispy Remove pan from oven then put meat on a rack Slice in rings and place in a platter Garnish with sliced tomatoes then serve

Lechon Kawali Ingredients

I kilo pork belly (liempo) 2 tablespoon salt 12 tablespoon peppercorns 4 cloves garlic pounded 1 bottle 7-up (optional) Cooking oil

Sauce Ingredients

Vinegar Soy sauce Onion chopped Garlic mined Mang Tomas lechon sauce (optional)

Lechon Kawali Cooking Instructions

Boil water with salt garlic peppercorn and 7-up Add pork and continue boiling until tender Strain pork and keep dry Deep fry in hot cooking oil until golden brown and crispy Chop the lechon kawali and serve with lechon sauce or vinegar with soy sauce onion and garlic

Kilawing Kambing Ingredients

1 kilo goatrsquos meat with skin preferred cuts are from the thigh loin neck and shoulder 2 big onions sliced 1 root ginger cut in strips (optional) 3 siling labuyo chopped Vinegar Salt and pepper Soy sauce

Kilawing Kambing Cooking Instructions

Marinate goat meat in soy sauce grill then make small slices

Balance seasoning with vinegar salt and pepper according to taste Garnish with onion and silling labuyo Refrigerate then serve

Insarabasab Ingredients

1 kilo pork (shoulder preferred) 1 onion thinly sliced 1 ginger root chopped 1 tablespoon Philippine birds eye pepper (siling labuyo) 12 tablespoon ground pepper 2 tablespoons vinegar 1 lemon or 5 kalamansi Soy sauce Salt to taste

Insarabasab Cooking Instructions

Slice the pork 1rdquo thick for roasting Spice with salt

Roast pork over an open fire until all pink color of meat disappears When roasted slice pork again into 14 x 1 (thickness x length) long strips and then mixed with onions ginger vinegar pepper and siling labuyo Season with soy sauce and lemon or kalamansi juice according to taste Serve as food in a meal or as pulutan (something to pick up during drinking session)

Igado Ingredients

1 kilo combination of the following

Porkrsquos liver cut in slices

porkrsquos kidney cut in slices

porkrsquos heart cut in slices

1 tablespoon garlic minced 1 medium onion chopped 1 segment ginger cut in stripes 1 small can green peas (gisantes) 2 small carrots cut in slices 1 bell pepper cut in slices 1 cup vinegar Soy sauce Salt and pepper Cooking oil

Igado Cooking Instructions

In a bowl marinate liver in vinegar Set aside

Saute garlic ginger and onion in oil Add porkrsquos heart and kidney and spice with salt and pepper Saute for 15 minutes or until broth comes out from the innards (add 14 cup water if necessary to soften) Add the liver and continue sauteing for another 5 minutes Add soy sauce to season and continue cooking until sauce thickens Add the carrots fist and when tender drop the bell pepper and peas Cook until vegetables are done

Cooking Tip

You can use porks meat (pork belly preferred) tenderloin spleen or combination if porks heart and kidney are not available

Per photo and if you want it dried just transfer the Igado mixture in another pan and saute until dry But its the one with sauce that is traditional and authentic

Pork Humba Ingredients

12 kilo pork belly cut in cubes 2 cloves garlic crushed 1 small onion chopped 13 cup vinegar 14 cup soy sauce 14 cup brown sugar 3 bay leaves 1 cup rice water 14 tablespoon ground black pepper Cooking oil

Pork Humba Cooking Instructions

Marinate pork in soy sauce and pepper for 1 hour

Saute garlic and onion Add pork from the marinade and bay leaves Stir fry for few minutes until pork starts to render its oily fat Add rice water then bring to a boil until most of the liquid has evaporated Add vinegar but do not stir in order not to over sour the flavor Parboil for few minutes then add the brown sugar stirring once in a while Simmer until a saucy consistency is achieved Adjust seasoning with soy sauce according to taste Serve hot

Dinuguan (Pork Blood Stew) Ingredients

1 kilo pork meat ear intestine or combinations 3-4 cups porkrsquos or beefrsquos blood 1 small head of garlic minced 1 small onion minced 1 tomato chopped 3 long peppers (siling haba) 5 tablespoon vinegar Salt or fish sauce (patis) to taste MSG (optional)

Dinuguan (Pork Blood Stew) Cooking Instructions

Boil pork until tender and cut into desired sizes Save the broth

Sauteacute garlic and onion Add the pork and spice with salt Continue sauteing until liquid has evaporated and meat starts to render fat and edges turn to brown

Add vinegar broth and siling labuyo Simmer for 10 minutes Adjust seasoning with fish sauce according to taste Pour porkrsquos blood stirring regularly for 5 minutes Remove from fire and serve hot

Crispy Pata Ingrediets

1 kilo porkrsquos knuckle (pata) 1 onion chopped 2 bay leaves 14 cup peppercorns 2 tablespoons salt Cooking oil

Sauce Ingredients

1 tablespoon onion chopped 1 tablespoon garlic pounded 12 cup vinegar Soy sauce to taste

Crispy Pata Cooking Ingredients

Boil porkrsquos knuckle in a stock pot with enough water to cover (more water maybe added if the meat is tough) Add salt bay leaves peppercorn and onion Continue boiling until tender then drain and hang to dry Place in the refrigerator overnight Deep fry in hot cooking oil until golden brown Serve with a mixture composed of soy sauce vinegar garlic and onion

Bagnet (Chicharon Baboy) Ingredients

1 kilo pork belly cut into desired pieces 1 liter cooking oil 12 liter water Salt to taste Water

Bagnet (Chicharon Baboy) Cooking Instructions

In a stock pot bring water to a boil with added salt Drop pork and continue boiling for 20 minutes Drain and set aside

Submerged pork in hot cooking oil for few seconds strain and sprinkle with cold water Do this process 3 times until skin pops

Submerge pork until golden brown and serve hot in a platter

Cooking Tip

To avoid mess as well as burns cook in a low cooking area

Beef Caldereta Ingredients

1 12 kilo beef cut in chunks 1 potato quartered (fry in 3 minutes) 1 carrot cut in 1 inch chunks (fry in 3 minutes) 1 clove garlic pounded 1 onion chopped 1 can liver spread or ground liver 1 tomato quartered 1 can tomato sauce 15 green olives (stoned or pitted) 1 tablespoon pickles 2 tablespoons peanut butter 1 grated cheese 1 bell pepper chopped 1 tablespoon ground black pepper 2 stems kinchay (celery) chopped 12 cup soy sauce Cooking oil (Olive oil preferred if available) MSG (optional)

Beef Caldereta Cooking Instructions

In a bowl marinate beef in soy sauce and ground black pepper for 1 hour

In a saucepan sauteacute garlic and onion Add the marinated beef tomato and kitchay Continue sauteing until all liquid has evaporated and meat starts to render fat Add water enough to cover the beef Boil until beef becomes tender

Add tomato sauce and pickles Simmer for 10 minutes Add cheese peanut butter liver spread potato green olives and carrots Simmer for 5 minutes Drop the bell pepper Simmer for 1 minute before serving Serve hot

Kilawing Bituka Ingredients

Large Intestines of pork (bituka ng baboy) Garlic minced Onion sliced Ginger crushed Long green chili peppers (siling haba) Scallions chopped Banana leaf

Kilawing Bituka Cooking Instructions

Wash and mash the intestine with salt and banana leaf to get rid of the odor Wash and clean very well then boil intestine with ginger until tender Cut into desired sizes

Saute garlic and onion Add and brown the intestine Lower heat then blend with soy sauce vinegar and pepper according to taste Garnish with scallions and long green chili pepper Serve as pulutan-something to pick up when drinking a liquor

Bistek Ingredients

34 kilo tender pork or beef steaks sliced 1 tablespoon kalamansi or lemon juice 5 tablespoons soy sauce 12 teaspoon ground black pepper 1 big onion sliced in rings Salt and pepper to taste Cooking oil (Olive oil preferred)

Bistek Cooking Ingredients

Marinate porkbeef steak with kalamansi (or lemon) juice soy sauce salt and pepper for 30 minutes or more Set aside

Fry onion rings until translucent Set aside

In a skillet fry marinated porkbeef steak over high heat turning upside down several times until tender Add onion rings and just enough marinade to create oily sauce Cover and simmer until done Serve hot

Pork Binagoongan Ingredients

1 kilo pork liempo cut in serving pieces 12 cup shrimp bagoong 1 tablespoon garlic minced 1 small onion chopped 1 medium tomato sliced in 8 pcs 1 teaspoon Philippine birds eye pepper (siling labuyo) 5 tablespoon vinegar 12 tablespoon sugar 1 eggplant cut in slices

Pork Binagoongan Cooking Preparation

Boil pork until tender and cut into cubes Set aside

Sauteacute garlic onion and tomato Add pork and shrimp bagoong Stir fry for few minutes until pork starts to render fat and edges turn to brown Add vinegar and siling labuyo Simmer for 5 minutes Season with sugar and drop the eggplant Continue cooking in low fire until the eggplant is done Serve hot

Bopis Ingredients

12 kilo pork lungs 12 kilo pork heart 1 medium carrots cut into small cubes 1 medium kinchay or celery 5 Philippine birdrsquos eye (siling labuyo) 5 tablespoons soy sauce 5 tablespoons vinegar 1 tablespoon annatto (atsuete) seeds substitute 14 cup catsup Salt and pepper to taste MSG (optional)

Bopis Cooking Preparation

Boil the heart and lungs for 10 minutes Remove and chop into small sizes Set aside and discard the water

Boil again for another 10 minutes in new water Strain and set aside

Mash the annatto seeds in 14 cup water Save the annatto water and discards the seeds

Sauteacute garlic and onion Add lungs heart kinchay and soy sauce Saute for another 10 minutes Add vinegar and siling labuyo Simmer for 5 minutes Season with salt and pepper Add carrots and annato water Simmer and continue cooking until done Serve hot

Kalderetang Kambing Ingredients

1 12 kilos goat meat cut into chunks 1 potato quartered 1 carrot cut in 1 inch chunks or slices 1 clove garlic pounded 1 onion chopped 1 can liver spread or ground liver 1 tomato quartered 1 can tomato sauce 15 green olives (stoned or pitted) 1 tablespoon pickles 2 tablespoons peanut butter 1 grated cheese 1 bell pepper sliced 1 tablespoon ground black pepper 2 stems kinchay (celery) chopped 2 laurel leaves 12 cup soy sauce Cooking oil MSG (optional)

Kalderetang Kambing Cooking Instructions

Fry the potato and carrot for 3 minutes Set aside

In a bowl marinate goat meat in vinegar soy sauce and ground black pepper for 1 hour Set aside

Sauteacute garlic and onion in a saucepan Add the marinated goatrsquos meat tomato and kitchay Continue sauteing until all liquid has evaporated and meat starts to render fat Add water enough to cover the goatrsquos meat Boil until tender

Add tomato sauce and pickles Simmer for 10 minutes Add the cheese peanut butter liver spread potato olives and carrots Simmer for 5 minutes Drop the bell pepper Simmer 1 minute before serving Serve hot

Lechon Kawali Ingredients

I kilo pork belly (liempo) 2 tablespoon salt 12 tablespoon peppercorns 4 cloves garlic pounded 1 bottle 7-up (optional) Cooking oil

Sauce Ingredients

Vinegar Soy sauce Onion chopped Garlic mined Mang Tomas lechon sauce (optional)

Lechon Kawali Cooking Instructions

Boil water with salt garlic peppercorn and 7-up Add pork and continue boiling until tender Strain pork and keep dry Deep fry in hot cooking oil until golden brown and crispy Chop the lechon kawali and serve with lechon sauce or vinegar with soy sauce onion and garlic

Pata Tim Ingredients

1 kilo porkrsquos leg (pata) cut in chunks 14 cup soy sauce 2 tablespoons brown sugar 1 onion chopped 1 clove garlic minced 1 tomato chopped 2 tablespoon banana blossoms 1 tablespoon star anise 1 can tomato sauce Cooking oil Broth

Pata Tim Cooking Instructions

In a saucepan brown pork pata in oil then add the garlic onion and tomatoes Stir fry for 3 minutes then add the broth to cover soy sauce and sugar Cover and simmer until the pork is tender When little sauce is left add the tomato sauce Simmer for few minutes until sauce thickens Season with salt pepper and oyster sauce to taste Drop the banana blossoms and star anise Cook until done are done and serve

Pork Adobo Ingredients

1 kilo pork cut in cubes 1 clove garlic pounded 1 medium onion chopped 1 tablespoon sugar 4 laurel leaves 6 tablespoons soy sauce 6 tablespoons vinegar 1 tablespoon ground black pepper 1 cup rice water 1 potato quartered Hard boiled eggs MSG (optional) Cooking oil

Pork Adobo Cooking Instructions

Fry potato in 3 minutes Set aside

Brown the pork then add rice water vinegar soy sauce and the rest of the ingredients except the potato and hard boiled eggs When pork is light tender add the potato Cook until done or when little sauce is left then garnish with hard boiled eggs

Adobong Kangkong Ingredients

1 bundle of kangkong (river spinanch) cut stems 1rdquo length 14 cup vinegar 14 cup soy sauce 1 clove garlic minced

Adobong Kangkong Cooking Instructions

Saute garlic When golden brown add all other ingredients Cover and simmer until done Donrsquot overcook the kangkong Serve hot

Filipino Spaghetti Ingredients

1 kilo spaghetti noodles 34 kilo ground beef 1 carrot minced 1 small can evaporated milk 1 can liver spread 14 kilo hotdog slices 1 tablespoon garlic minced 1 onion minced 2 bottles of banana catsup 1 can tomato sauce 1 cup grated cheese 1 tablespoon sugar Salt and pepper Cooking oil

Filipino Spaghetti Cooking Instructions

Boil spaghetti noodles with salt and cooking oil for 10 minutes Drain and set aside in a platter

Sauteacute garlic and onion Add ground beef and cook until meat turns light brown Season with salt and pepper Add banana catsup and tomato sauce Simmer for 10 minutes Add hotdog carrots sugar liver spread and milk Simmer for 5 minutes This is your sauce mixture

Pour the mixture on top of the spaghetti noddles Garnish with grated cheese

Arroz Caldo Ingredients

1 kilo chicken cut in small pieces 1 cup uncooked malagkit or plain rice or combination 1 small onion chopped 1 tablespoon garlic chopped 1 root ginger sliced 6 cups water or broth Fish sauce Cooking oil Salt to taste (optional) Chicken bouillon cubes (optional) 1 tablespoon minced fried garlic (for garnishing) 1 tablespoon scallions (for garnishing)

Arroz Caldo Cooking Instructions

In a casserole sauteacute garlic onion and ginger in oil Add chicken and stir fry with fish sauce until light browned Drain any remaining oil and then add rice Add enough water and bring to boil Continue cooking stirring occasionally until chicken is tender and rice is done (add hot water if necessary) Season with fish sauce according to taste Serve hot in a bowl Garnish on top with fried minced garlic and scallions

Cooking Tip

Always dry chicken well with paper towels before placing into hot frying pan so it wont stick

You have the option of using salt or chicken bouillon cubes as seasoning instead of fish sauce

Leche Flan (egg yolk) Ingredients

10 egg yolks (pula ng itlog) well beaten 1 big can evaporated milk 1 big can condense milk 3 tablespoons brown sugar 1 tablespoon vanilla 3 moulds (lyanera) container Aluminum foil 34 cup water

Leche Flan (egg yolks) Cooking Instructions

Mix water and sugar in the moulds Parboil in very low fire until it turns brown and sticky Do not overcook the sugar

In a bowl mix the following ingredients egg yolks evaporated milk condensed milk and vanilla Pour the mixture in the moulds and cover with aluminum foil Steam for about 15 - 20 minutes Remove from the steamer Cool it down before serving

Cooking Tip

You can also bake it for 45 minutes 370F placing the lyanera in the middle of a bigger tray half filled with water -

Okoy - Deep Fried Shredded Papayas w Shrimp

Ingredients

1 medium sized Papaya shredded

14 kilo of prawns

1 onion sliced

12 cup of flour

1 egg

1 cup of water

12 tsp of salt

Cooking oil for deep frying

Cooking Procedure

Mix flour egg salt and water in a bowl then add the shredded papaya and mix it well

Get your deep frying pan and pour the cooking oil Let it heat up well Get a small saucer and place about two to three spoonful of your papaya and flour mixture Flatten the mixture with the back of a spoon to have a nice round shape of about an inch thickness Decorate the top with a prawn from the saucer slide the mixture gently on your hot oil and cook both sides until golden brown Be careful dont splatter it Now to prepare a vinegar dip - Get a cup of Vinegar (any kind but preferably sukang puti or according to your likeness) chopped some chilis ground garlic salt and pepper

Sisig BangusMilkfish

Ampalaya Leaves with Sardines

Palitaw

Ingredients and cooking procedure after the jump

Ingredients

1 kilo of Galapong malagkit (Glutinous rice dough)

1 coconut meat grated

12 kilo fo white sugar

Water for cooking

Sesame seeds toasted

Cooking procedure

Divide the galapong into several portions depending on the size of serving you desire

Roll each ortion into a ball and flatten to make a tounge like shape

Boil some water While the water is boiling dro each of the galaong portions It is cooked when the galapong surfaces

Remove each cooked portion Allow to cool

Dredge in grated coconut and srinkle with sugar mixed with toasted sesame seeds before serving

Page 24: Pinoy Recipe

Pork Embotido Ingredients

1 kilo ground pork 1 carrot minced 1 can reno liver spread 12 cup pickles minced 12 cup raisins 2 beaten eggs 1 tablespoon salt 2 small onions minced 12 cup tomato sauce 12 cup grated cheese 1 hotdog minced 2 broiled eggs sliced Kinchay o celery minced 2 slices bread minced 14 tablespoon ground black pepper MSG (optional)

Embotido Cooking Instructions

In a bowl combine all ingredients (except the hard boiled eggs) and mix well until blended

Place a mound (1 cup per roll) of meat mixture on a sheet of oily greased aluminum foil (place the slices of egg at the center of each mixture) and form an 8 long by 2 diameter roll

Steam for 30-40 minutes Remove from steamer and let cool

You may either fry or eat it as is Serve with catsup

Kare Kare Ingredients

1 kilo oxtail cut in chunks 12 kilo beef tripe slice in 2rdquox3rdquo lengths 2 cloves garlic crushed 1 big onion sliced 12 cup peanuts grounded 12 cup toasted rice grounded 14 cup annatto seeds 1 heart of banana (puso ng saging) cut in lengths 10 string beans cut into 2rdquo lengths 1 eggplant sliced Salt and pepper to taste Bagoong alamang Cooking oil

Kare Kare Cooking Instructions

Place annatto seeds in 12 cup water for 30 minutes Mash seeds and set aside the annatto water Discard the seeds

Boil beefrsquos oxtail and tripe in separate saucepan until tender Drain both oxtail and tripe Save the broth of the oxtail only

Sauteacute garlic and onion in a large saucepan Add annatto water oxtail and tripe Simmer and then add the grounded peanut and toasted ground rice Stir and continue to simmer for few minutes Add broth just enough to make a thick sauce Parboil then add vegetables (do not overcook) Season with salt and pepper according to taste Serve hot with bagoong alamang

Papaitan Ingredients

12 kilo following beef innards cut in 1 cube

tripe liver kidney heart pancreas intestines

1 cup beef tenderloin cut in 12 cubes 14 cup bile 1 onion minced 1 clove garlic minced 1 head ginger minced 14 cup onion leaves 5 Philippine birds eye peppers (siling labuyo) Salt and pepper Fish sauce

Ingredients for cleaning and boiling the innards

1 lemon sliced(optional) 8 kalamansi sliced (optional) Banana leaves (optional) 1 ginger root crushed

Papaitan Cooking Instructions

Wash and mash the raw innards with salt and banana leaves to get rid of the odor When cleaned boil in a large kettle with ginger and lemon or kalamasi until tender Cut into 12 inch cubeslengths Set aside

Suate ginger garlic and onion When onion appears translucent drop the beef innards Spice with salt and pepper and continue sauteacuteing until enough broth comes out from the innards Pour enough water to cover the mixture Bring to a boil for a while and then drop the beef tenderloin Simmer until tenderloin is cooked then drop the siling labuyo

Add bile little by little (be careful not to over bitter taste) and adjust seasoning with fish sauce according to taste Serve hot in a bowl and garnish with chopped onion leaves

Cooking Tip

To make it healthy and if you have the time cook the papaitan long before you intend to serve Let it cool then refrigerate All the fat will solidify and you can easily scrape it from the surface The taste will not change it will even improve as the meat and all the condiments will have blended so well in the broth already

Calamansi juice will further enhance the taste And if you want a stronger pepper aroma but not the spice put some chopped siling haba

Pata Tim Ingredients

1 kilo porkrsquos leg (pata) 14 cup soy sauce 34 cup pineapple juice 34 cup oyster sauce 2 cloves garlic rushed 1 tablespoon rice wine 1 tablespoon pepper corns 1 red onion chopped 3 bay leaves Lettuce (fried in 2 minutes)

Pata Tim Cooking Instructions

In a stock pot with enough water simmer the pork pata with all the ingredients until fork tender Add hot water if necessary to replace the evaporated liquid Drain and cut the meat from one side and separate the bones Save 1 cup of broth

Place lettuce in a platter Put the pata over the lettuce Set aside

Pata Tim Sauce Ingredients

1 cup broth of pata 5 tablespoons cornstarch Salt to taste

Pata Tim Sauce Cooking Instructions

In a skillet combine broth cornstarch and salt to taste Bring to boil until sauce becomes thick

Pour the sauce on top of the pata Serve hot

Cooking Tip

Boiling the porks leg slowly and gently over low heat brings out the flavor of the meat and keeps the meat very tender

Nilagang Baka Ingredients

1 kilo beef cut in chunks 1 small head cabbage (repolyo) quartered 14 kilo Chinese cabbage (pechay) 2 potatoes quartered 1 onion sliced 1 tablespoon peppercorns Fish sauce 2 beef boullion 1 lemon or 5 kalamansis Soy sauce

Nilagang Baka Cooking Instructions

Fry the potatoes in 3 minutes Set aside

In a stock pot simmer the beef with onion and peppercorn for at least one hour Remove the scum that rises above the soup More water maybe added if the beef if tough When beef is very tender add potatoes and carrots Let stand for 5 minutes Add repolyo cabbage and Chinese cabbage Season with fish sauce according to taste

Remove from fire and serve hot with a mixture consisting of soy sauce and lemon or kalamansi juice

Cooking Tip

Boiling the beef chunks slowly and gently over low heat brings out the flavor of the meat and keeps the meat very tender

But but butif you dont have much time and you want to expedite the cooking process use pressure cooker to soften the meat of the beef shank When tender add the necessary ingredients

Sweet and Sour Meatballs Ingredients

Meatballs Ingredients

1 kilo ground pork or beef 1 onion minced 1 clove garlic minced 3 well beaten eggs 12 cup flour Ground pepper Soy sauce Salt

Sauce Mixture Ingredients

1 can pineapple (set aside juice) sliced 1 carrot sliced 1 bell pepper sliced lengthwise 4 tablespoons garlic minced 1 onion chopped 12 tablespoon salt 1 tablespoon sugar 3 tablespoons soy sauce 12 cup water 2 tablespoons flour Ground black pepper Cooking oil

Sweet and Sour Meatballs Cooking Instructions

In a bowl mix all the meat balls ingredients together Season with salt soy sauce and pepper according to taste Form a ball 1rdquo diameter out of the mixture Deep fry the raw meat balls until golden brown Strain drain in a plate with paper towel and set aside in a platter

In a skillet sauteacute garlic and onion Add the pineapple and carrot Simmer for 10 minutes Add the pineapple juice sugar soy sauce water flour salt and water Simmer until a saucy consistency is achieved Add bell pepper Simmer for 1 minute

Pour the hot sauce (mixture) on top of the meat balls Serve hot with rice

Lechon Liempo Ingredients

Pork meat (liempo) 12 -16 inches long Garlic pounded Salt and pepper to taste Rosemary leaves Sliced tomatoes for garnishing

Lechon Liempo Cooking Instructions

Wash and dry meat with paper towel Rub inner layer of meat with a mixture of salt pepper garlic and rosemary leaves Roll meat and then tie both ends forming a circular tube form Place in a roasting pan

Preheat oven to 400F Bake in oven for about 15 minutes and then decrease heat to 350F Bake for about one and a half hours to 2 hours or until meat turns golden brown and crispy Remove pan from oven then put meat on a rack Slice in rings and place in a platter Garnish with sliced tomatoes then serve

Lechon Kawali Ingredients

I kilo pork belly (liempo) 2 tablespoon salt 12 tablespoon peppercorns 4 cloves garlic pounded 1 bottle 7-up (optional) Cooking oil

Sauce Ingredients

Vinegar Soy sauce Onion chopped Garlic mined Mang Tomas lechon sauce (optional)

Lechon Kawali Cooking Instructions

Boil water with salt garlic peppercorn and 7-up Add pork and continue boiling until tender Strain pork and keep dry Deep fry in hot cooking oil until golden brown and crispy Chop the lechon kawali and serve with lechon sauce or vinegar with soy sauce onion and garlic

Kilawing Kambing Ingredients

1 kilo goatrsquos meat with skin preferred cuts are from the thigh loin neck and shoulder 2 big onions sliced 1 root ginger cut in strips (optional) 3 siling labuyo chopped Vinegar Salt and pepper Soy sauce

Kilawing Kambing Cooking Instructions

Marinate goat meat in soy sauce grill then make small slices

Balance seasoning with vinegar salt and pepper according to taste Garnish with onion and silling labuyo Refrigerate then serve

Insarabasab Ingredients

1 kilo pork (shoulder preferred) 1 onion thinly sliced 1 ginger root chopped 1 tablespoon Philippine birds eye pepper (siling labuyo) 12 tablespoon ground pepper 2 tablespoons vinegar 1 lemon or 5 kalamansi Soy sauce Salt to taste

Insarabasab Cooking Instructions

Slice the pork 1rdquo thick for roasting Spice with salt

Roast pork over an open fire until all pink color of meat disappears When roasted slice pork again into 14 x 1 (thickness x length) long strips and then mixed with onions ginger vinegar pepper and siling labuyo Season with soy sauce and lemon or kalamansi juice according to taste Serve as food in a meal or as pulutan (something to pick up during drinking session)

Igado Ingredients

1 kilo combination of the following

Porkrsquos liver cut in slices

porkrsquos kidney cut in slices

porkrsquos heart cut in slices

1 tablespoon garlic minced 1 medium onion chopped 1 segment ginger cut in stripes 1 small can green peas (gisantes) 2 small carrots cut in slices 1 bell pepper cut in slices 1 cup vinegar Soy sauce Salt and pepper Cooking oil

Igado Cooking Instructions

In a bowl marinate liver in vinegar Set aside

Saute garlic ginger and onion in oil Add porkrsquos heart and kidney and spice with salt and pepper Saute for 15 minutes or until broth comes out from the innards (add 14 cup water if necessary to soften) Add the liver and continue sauteing for another 5 minutes Add soy sauce to season and continue cooking until sauce thickens Add the carrots fist and when tender drop the bell pepper and peas Cook until vegetables are done

Cooking Tip

You can use porks meat (pork belly preferred) tenderloin spleen or combination if porks heart and kidney are not available

Per photo and if you want it dried just transfer the Igado mixture in another pan and saute until dry But its the one with sauce that is traditional and authentic

Pork Humba Ingredients

12 kilo pork belly cut in cubes 2 cloves garlic crushed 1 small onion chopped 13 cup vinegar 14 cup soy sauce 14 cup brown sugar 3 bay leaves 1 cup rice water 14 tablespoon ground black pepper Cooking oil

Pork Humba Cooking Instructions

Marinate pork in soy sauce and pepper for 1 hour

Saute garlic and onion Add pork from the marinade and bay leaves Stir fry for few minutes until pork starts to render its oily fat Add rice water then bring to a boil until most of the liquid has evaporated Add vinegar but do not stir in order not to over sour the flavor Parboil for few minutes then add the brown sugar stirring once in a while Simmer until a saucy consistency is achieved Adjust seasoning with soy sauce according to taste Serve hot

Dinuguan (Pork Blood Stew) Ingredients

1 kilo pork meat ear intestine or combinations 3-4 cups porkrsquos or beefrsquos blood 1 small head of garlic minced 1 small onion minced 1 tomato chopped 3 long peppers (siling haba) 5 tablespoon vinegar Salt or fish sauce (patis) to taste MSG (optional)

Dinuguan (Pork Blood Stew) Cooking Instructions

Boil pork until tender and cut into desired sizes Save the broth

Sauteacute garlic and onion Add the pork and spice with salt Continue sauteing until liquid has evaporated and meat starts to render fat and edges turn to brown

Add vinegar broth and siling labuyo Simmer for 10 minutes Adjust seasoning with fish sauce according to taste Pour porkrsquos blood stirring regularly for 5 minutes Remove from fire and serve hot

Crispy Pata Ingrediets

1 kilo porkrsquos knuckle (pata) 1 onion chopped 2 bay leaves 14 cup peppercorns 2 tablespoons salt Cooking oil

Sauce Ingredients

1 tablespoon onion chopped 1 tablespoon garlic pounded 12 cup vinegar Soy sauce to taste

Crispy Pata Cooking Ingredients

Boil porkrsquos knuckle in a stock pot with enough water to cover (more water maybe added if the meat is tough) Add salt bay leaves peppercorn and onion Continue boiling until tender then drain and hang to dry Place in the refrigerator overnight Deep fry in hot cooking oil until golden brown Serve with a mixture composed of soy sauce vinegar garlic and onion

Bagnet (Chicharon Baboy) Ingredients

1 kilo pork belly cut into desired pieces 1 liter cooking oil 12 liter water Salt to taste Water

Bagnet (Chicharon Baboy) Cooking Instructions

In a stock pot bring water to a boil with added salt Drop pork and continue boiling for 20 minutes Drain and set aside

Submerged pork in hot cooking oil for few seconds strain and sprinkle with cold water Do this process 3 times until skin pops

Submerge pork until golden brown and serve hot in a platter

Cooking Tip

To avoid mess as well as burns cook in a low cooking area

Beef Caldereta Ingredients

1 12 kilo beef cut in chunks 1 potato quartered (fry in 3 minutes) 1 carrot cut in 1 inch chunks (fry in 3 minutes) 1 clove garlic pounded 1 onion chopped 1 can liver spread or ground liver 1 tomato quartered 1 can tomato sauce 15 green olives (stoned or pitted) 1 tablespoon pickles 2 tablespoons peanut butter 1 grated cheese 1 bell pepper chopped 1 tablespoon ground black pepper 2 stems kinchay (celery) chopped 12 cup soy sauce Cooking oil (Olive oil preferred if available) MSG (optional)

Beef Caldereta Cooking Instructions

In a bowl marinate beef in soy sauce and ground black pepper for 1 hour

In a saucepan sauteacute garlic and onion Add the marinated beef tomato and kitchay Continue sauteing until all liquid has evaporated and meat starts to render fat Add water enough to cover the beef Boil until beef becomes tender

Add tomato sauce and pickles Simmer for 10 minutes Add cheese peanut butter liver spread potato green olives and carrots Simmer for 5 minutes Drop the bell pepper Simmer for 1 minute before serving Serve hot

Kilawing Bituka Ingredients

Large Intestines of pork (bituka ng baboy) Garlic minced Onion sliced Ginger crushed Long green chili peppers (siling haba) Scallions chopped Banana leaf

Kilawing Bituka Cooking Instructions

Wash and mash the intestine with salt and banana leaf to get rid of the odor Wash and clean very well then boil intestine with ginger until tender Cut into desired sizes

Saute garlic and onion Add and brown the intestine Lower heat then blend with soy sauce vinegar and pepper according to taste Garnish with scallions and long green chili pepper Serve as pulutan-something to pick up when drinking a liquor

Bistek Ingredients

34 kilo tender pork or beef steaks sliced 1 tablespoon kalamansi or lemon juice 5 tablespoons soy sauce 12 teaspoon ground black pepper 1 big onion sliced in rings Salt and pepper to taste Cooking oil (Olive oil preferred)

Bistek Cooking Ingredients

Marinate porkbeef steak with kalamansi (or lemon) juice soy sauce salt and pepper for 30 minutes or more Set aside

Fry onion rings until translucent Set aside

In a skillet fry marinated porkbeef steak over high heat turning upside down several times until tender Add onion rings and just enough marinade to create oily sauce Cover and simmer until done Serve hot

Pork Binagoongan Ingredients

1 kilo pork liempo cut in serving pieces 12 cup shrimp bagoong 1 tablespoon garlic minced 1 small onion chopped 1 medium tomato sliced in 8 pcs 1 teaspoon Philippine birds eye pepper (siling labuyo) 5 tablespoon vinegar 12 tablespoon sugar 1 eggplant cut in slices

Pork Binagoongan Cooking Preparation

Boil pork until tender and cut into cubes Set aside

Sauteacute garlic onion and tomato Add pork and shrimp bagoong Stir fry for few minutes until pork starts to render fat and edges turn to brown Add vinegar and siling labuyo Simmer for 5 minutes Season with sugar and drop the eggplant Continue cooking in low fire until the eggplant is done Serve hot

Bopis Ingredients

12 kilo pork lungs 12 kilo pork heart 1 medium carrots cut into small cubes 1 medium kinchay or celery 5 Philippine birdrsquos eye (siling labuyo) 5 tablespoons soy sauce 5 tablespoons vinegar 1 tablespoon annatto (atsuete) seeds substitute 14 cup catsup Salt and pepper to taste MSG (optional)

Bopis Cooking Preparation

Boil the heart and lungs for 10 minutes Remove and chop into small sizes Set aside and discard the water

Boil again for another 10 minutes in new water Strain and set aside

Mash the annatto seeds in 14 cup water Save the annatto water and discards the seeds

Sauteacute garlic and onion Add lungs heart kinchay and soy sauce Saute for another 10 minutes Add vinegar and siling labuyo Simmer for 5 minutes Season with salt and pepper Add carrots and annato water Simmer and continue cooking until done Serve hot

Kalderetang Kambing Ingredients

1 12 kilos goat meat cut into chunks 1 potato quartered 1 carrot cut in 1 inch chunks or slices 1 clove garlic pounded 1 onion chopped 1 can liver spread or ground liver 1 tomato quartered 1 can tomato sauce 15 green olives (stoned or pitted) 1 tablespoon pickles 2 tablespoons peanut butter 1 grated cheese 1 bell pepper sliced 1 tablespoon ground black pepper 2 stems kinchay (celery) chopped 2 laurel leaves 12 cup soy sauce Cooking oil MSG (optional)

Kalderetang Kambing Cooking Instructions

Fry the potato and carrot for 3 minutes Set aside

In a bowl marinate goat meat in vinegar soy sauce and ground black pepper for 1 hour Set aside

Sauteacute garlic and onion in a saucepan Add the marinated goatrsquos meat tomato and kitchay Continue sauteing until all liquid has evaporated and meat starts to render fat Add water enough to cover the goatrsquos meat Boil until tender

Add tomato sauce and pickles Simmer for 10 minutes Add the cheese peanut butter liver spread potato olives and carrots Simmer for 5 minutes Drop the bell pepper Simmer 1 minute before serving Serve hot

Lechon Kawali Ingredients

I kilo pork belly (liempo) 2 tablespoon salt 12 tablespoon peppercorns 4 cloves garlic pounded 1 bottle 7-up (optional) Cooking oil

Sauce Ingredients

Vinegar Soy sauce Onion chopped Garlic mined Mang Tomas lechon sauce (optional)

Lechon Kawali Cooking Instructions

Boil water with salt garlic peppercorn and 7-up Add pork and continue boiling until tender Strain pork and keep dry Deep fry in hot cooking oil until golden brown and crispy Chop the lechon kawali and serve with lechon sauce or vinegar with soy sauce onion and garlic

Pata Tim Ingredients

1 kilo porkrsquos leg (pata) cut in chunks 14 cup soy sauce 2 tablespoons brown sugar 1 onion chopped 1 clove garlic minced 1 tomato chopped 2 tablespoon banana blossoms 1 tablespoon star anise 1 can tomato sauce Cooking oil Broth

Pata Tim Cooking Instructions

In a saucepan brown pork pata in oil then add the garlic onion and tomatoes Stir fry for 3 minutes then add the broth to cover soy sauce and sugar Cover and simmer until the pork is tender When little sauce is left add the tomato sauce Simmer for few minutes until sauce thickens Season with salt pepper and oyster sauce to taste Drop the banana blossoms and star anise Cook until done are done and serve

Pork Adobo Ingredients

1 kilo pork cut in cubes 1 clove garlic pounded 1 medium onion chopped 1 tablespoon sugar 4 laurel leaves 6 tablespoons soy sauce 6 tablespoons vinegar 1 tablespoon ground black pepper 1 cup rice water 1 potato quartered Hard boiled eggs MSG (optional) Cooking oil

Pork Adobo Cooking Instructions

Fry potato in 3 minutes Set aside

Brown the pork then add rice water vinegar soy sauce and the rest of the ingredients except the potato and hard boiled eggs When pork is light tender add the potato Cook until done or when little sauce is left then garnish with hard boiled eggs

Adobong Kangkong Ingredients

1 bundle of kangkong (river spinanch) cut stems 1rdquo length 14 cup vinegar 14 cup soy sauce 1 clove garlic minced

Adobong Kangkong Cooking Instructions

Saute garlic When golden brown add all other ingredients Cover and simmer until done Donrsquot overcook the kangkong Serve hot

Filipino Spaghetti Ingredients

1 kilo spaghetti noodles 34 kilo ground beef 1 carrot minced 1 small can evaporated milk 1 can liver spread 14 kilo hotdog slices 1 tablespoon garlic minced 1 onion minced 2 bottles of banana catsup 1 can tomato sauce 1 cup grated cheese 1 tablespoon sugar Salt and pepper Cooking oil

Filipino Spaghetti Cooking Instructions

Boil spaghetti noodles with salt and cooking oil for 10 minutes Drain and set aside in a platter

Sauteacute garlic and onion Add ground beef and cook until meat turns light brown Season with salt and pepper Add banana catsup and tomato sauce Simmer for 10 minutes Add hotdog carrots sugar liver spread and milk Simmer for 5 minutes This is your sauce mixture

Pour the mixture on top of the spaghetti noddles Garnish with grated cheese

Arroz Caldo Ingredients

1 kilo chicken cut in small pieces 1 cup uncooked malagkit or plain rice or combination 1 small onion chopped 1 tablespoon garlic chopped 1 root ginger sliced 6 cups water or broth Fish sauce Cooking oil Salt to taste (optional) Chicken bouillon cubes (optional) 1 tablespoon minced fried garlic (for garnishing) 1 tablespoon scallions (for garnishing)

Arroz Caldo Cooking Instructions

In a casserole sauteacute garlic onion and ginger in oil Add chicken and stir fry with fish sauce until light browned Drain any remaining oil and then add rice Add enough water and bring to boil Continue cooking stirring occasionally until chicken is tender and rice is done (add hot water if necessary) Season with fish sauce according to taste Serve hot in a bowl Garnish on top with fried minced garlic and scallions

Cooking Tip

Always dry chicken well with paper towels before placing into hot frying pan so it wont stick

You have the option of using salt or chicken bouillon cubes as seasoning instead of fish sauce

Leche Flan (egg yolk) Ingredients

10 egg yolks (pula ng itlog) well beaten 1 big can evaporated milk 1 big can condense milk 3 tablespoons brown sugar 1 tablespoon vanilla 3 moulds (lyanera) container Aluminum foil 34 cup water

Leche Flan (egg yolks) Cooking Instructions

Mix water and sugar in the moulds Parboil in very low fire until it turns brown and sticky Do not overcook the sugar

In a bowl mix the following ingredients egg yolks evaporated milk condensed milk and vanilla Pour the mixture in the moulds and cover with aluminum foil Steam for about 15 - 20 minutes Remove from the steamer Cool it down before serving

Cooking Tip

You can also bake it for 45 minutes 370F placing the lyanera in the middle of a bigger tray half filled with water -

Okoy - Deep Fried Shredded Papayas w Shrimp

Ingredients

1 medium sized Papaya shredded

14 kilo of prawns

1 onion sliced

12 cup of flour

1 egg

1 cup of water

12 tsp of salt

Cooking oil for deep frying

Cooking Procedure

Mix flour egg salt and water in a bowl then add the shredded papaya and mix it well

Get your deep frying pan and pour the cooking oil Let it heat up well Get a small saucer and place about two to three spoonful of your papaya and flour mixture Flatten the mixture with the back of a spoon to have a nice round shape of about an inch thickness Decorate the top with a prawn from the saucer slide the mixture gently on your hot oil and cook both sides until golden brown Be careful dont splatter it Now to prepare a vinegar dip - Get a cup of Vinegar (any kind but preferably sukang puti or according to your likeness) chopped some chilis ground garlic salt and pepper

Sisig BangusMilkfish

Ampalaya Leaves with Sardines

Palitaw

Ingredients and cooking procedure after the jump

Ingredients

1 kilo of Galapong malagkit (Glutinous rice dough)

1 coconut meat grated

12 kilo fo white sugar

Water for cooking

Sesame seeds toasted

Cooking procedure

Divide the galapong into several portions depending on the size of serving you desire

Roll each ortion into a ball and flatten to make a tounge like shape

Boil some water While the water is boiling dro each of the galaong portions It is cooked when the galapong surfaces

Remove each cooked portion Allow to cool

Dredge in grated coconut and srinkle with sugar mixed with toasted sesame seeds before serving

Page 25: Pinoy Recipe

Kare Kare Ingredients

1 kilo oxtail cut in chunks 12 kilo beef tripe slice in 2rdquox3rdquo lengths 2 cloves garlic crushed 1 big onion sliced 12 cup peanuts grounded 12 cup toasted rice grounded 14 cup annatto seeds 1 heart of banana (puso ng saging) cut in lengths 10 string beans cut into 2rdquo lengths 1 eggplant sliced Salt and pepper to taste Bagoong alamang Cooking oil

Kare Kare Cooking Instructions

Place annatto seeds in 12 cup water for 30 minutes Mash seeds and set aside the annatto water Discard the seeds

Boil beefrsquos oxtail and tripe in separate saucepan until tender Drain both oxtail and tripe Save the broth of the oxtail only

Sauteacute garlic and onion in a large saucepan Add annatto water oxtail and tripe Simmer and then add the grounded peanut and toasted ground rice Stir and continue to simmer for few minutes Add broth just enough to make a thick sauce Parboil then add vegetables (do not overcook) Season with salt and pepper according to taste Serve hot with bagoong alamang

Papaitan Ingredients

12 kilo following beef innards cut in 1 cube

tripe liver kidney heart pancreas intestines

1 cup beef tenderloin cut in 12 cubes 14 cup bile 1 onion minced 1 clove garlic minced 1 head ginger minced 14 cup onion leaves 5 Philippine birds eye peppers (siling labuyo) Salt and pepper Fish sauce

Ingredients for cleaning and boiling the innards

1 lemon sliced(optional) 8 kalamansi sliced (optional) Banana leaves (optional) 1 ginger root crushed

Papaitan Cooking Instructions

Wash and mash the raw innards with salt and banana leaves to get rid of the odor When cleaned boil in a large kettle with ginger and lemon or kalamasi until tender Cut into 12 inch cubeslengths Set aside

Suate ginger garlic and onion When onion appears translucent drop the beef innards Spice with salt and pepper and continue sauteacuteing until enough broth comes out from the innards Pour enough water to cover the mixture Bring to a boil for a while and then drop the beef tenderloin Simmer until tenderloin is cooked then drop the siling labuyo

Add bile little by little (be careful not to over bitter taste) and adjust seasoning with fish sauce according to taste Serve hot in a bowl and garnish with chopped onion leaves

Cooking Tip

To make it healthy and if you have the time cook the papaitan long before you intend to serve Let it cool then refrigerate All the fat will solidify and you can easily scrape it from the surface The taste will not change it will even improve as the meat and all the condiments will have blended so well in the broth already

Calamansi juice will further enhance the taste And if you want a stronger pepper aroma but not the spice put some chopped siling haba

Pata Tim Ingredients

1 kilo porkrsquos leg (pata) 14 cup soy sauce 34 cup pineapple juice 34 cup oyster sauce 2 cloves garlic rushed 1 tablespoon rice wine 1 tablespoon pepper corns 1 red onion chopped 3 bay leaves Lettuce (fried in 2 minutes)

Pata Tim Cooking Instructions

In a stock pot with enough water simmer the pork pata with all the ingredients until fork tender Add hot water if necessary to replace the evaporated liquid Drain and cut the meat from one side and separate the bones Save 1 cup of broth

Place lettuce in a platter Put the pata over the lettuce Set aside

Pata Tim Sauce Ingredients

1 cup broth of pata 5 tablespoons cornstarch Salt to taste

Pata Tim Sauce Cooking Instructions

In a skillet combine broth cornstarch and salt to taste Bring to boil until sauce becomes thick

Pour the sauce on top of the pata Serve hot

Cooking Tip

Boiling the porks leg slowly and gently over low heat brings out the flavor of the meat and keeps the meat very tender

Nilagang Baka Ingredients

1 kilo beef cut in chunks 1 small head cabbage (repolyo) quartered 14 kilo Chinese cabbage (pechay) 2 potatoes quartered 1 onion sliced 1 tablespoon peppercorns Fish sauce 2 beef boullion 1 lemon or 5 kalamansis Soy sauce

Nilagang Baka Cooking Instructions

Fry the potatoes in 3 minutes Set aside

In a stock pot simmer the beef with onion and peppercorn for at least one hour Remove the scum that rises above the soup More water maybe added if the beef if tough When beef is very tender add potatoes and carrots Let stand for 5 minutes Add repolyo cabbage and Chinese cabbage Season with fish sauce according to taste

Remove from fire and serve hot with a mixture consisting of soy sauce and lemon or kalamansi juice

Cooking Tip

Boiling the beef chunks slowly and gently over low heat brings out the flavor of the meat and keeps the meat very tender

But but butif you dont have much time and you want to expedite the cooking process use pressure cooker to soften the meat of the beef shank When tender add the necessary ingredients

Sweet and Sour Meatballs Ingredients

Meatballs Ingredients

1 kilo ground pork or beef 1 onion minced 1 clove garlic minced 3 well beaten eggs 12 cup flour Ground pepper Soy sauce Salt

Sauce Mixture Ingredients

1 can pineapple (set aside juice) sliced 1 carrot sliced 1 bell pepper sliced lengthwise 4 tablespoons garlic minced 1 onion chopped 12 tablespoon salt 1 tablespoon sugar 3 tablespoons soy sauce 12 cup water 2 tablespoons flour Ground black pepper Cooking oil

Sweet and Sour Meatballs Cooking Instructions

In a bowl mix all the meat balls ingredients together Season with salt soy sauce and pepper according to taste Form a ball 1rdquo diameter out of the mixture Deep fry the raw meat balls until golden brown Strain drain in a plate with paper towel and set aside in a platter

In a skillet sauteacute garlic and onion Add the pineapple and carrot Simmer for 10 minutes Add the pineapple juice sugar soy sauce water flour salt and water Simmer until a saucy consistency is achieved Add bell pepper Simmer for 1 minute

Pour the hot sauce (mixture) on top of the meat balls Serve hot with rice

Lechon Liempo Ingredients

Pork meat (liempo) 12 -16 inches long Garlic pounded Salt and pepper to taste Rosemary leaves Sliced tomatoes for garnishing

Lechon Liempo Cooking Instructions

Wash and dry meat with paper towel Rub inner layer of meat with a mixture of salt pepper garlic and rosemary leaves Roll meat and then tie both ends forming a circular tube form Place in a roasting pan

Preheat oven to 400F Bake in oven for about 15 minutes and then decrease heat to 350F Bake for about one and a half hours to 2 hours or until meat turns golden brown and crispy Remove pan from oven then put meat on a rack Slice in rings and place in a platter Garnish with sliced tomatoes then serve

Lechon Kawali Ingredients

I kilo pork belly (liempo) 2 tablespoon salt 12 tablespoon peppercorns 4 cloves garlic pounded 1 bottle 7-up (optional) Cooking oil

Sauce Ingredients

Vinegar Soy sauce Onion chopped Garlic mined Mang Tomas lechon sauce (optional)

Lechon Kawali Cooking Instructions

Boil water with salt garlic peppercorn and 7-up Add pork and continue boiling until tender Strain pork and keep dry Deep fry in hot cooking oil until golden brown and crispy Chop the lechon kawali and serve with lechon sauce or vinegar with soy sauce onion and garlic

Kilawing Kambing Ingredients

1 kilo goatrsquos meat with skin preferred cuts are from the thigh loin neck and shoulder 2 big onions sliced 1 root ginger cut in strips (optional) 3 siling labuyo chopped Vinegar Salt and pepper Soy sauce

Kilawing Kambing Cooking Instructions

Marinate goat meat in soy sauce grill then make small slices

Balance seasoning with vinegar salt and pepper according to taste Garnish with onion and silling labuyo Refrigerate then serve

Insarabasab Ingredients

1 kilo pork (shoulder preferred) 1 onion thinly sliced 1 ginger root chopped 1 tablespoon Philippine birds eye pepper (siling labuyo) 12 tablespoon ground pepper 2 tablespoons vinegar 1 lemon or 5 kalamansi Soy sauce Salt to taste

Insarabasab Cooking Instructions

Slice the pork 1rdquo thick for roasting Spice with salt

Roast pork over an open fire until all pink color of meat disappears When roasted slice pork again into 14 x 1 (thickness x length) long strips and then mixed with onions ginger vinegar pepper and siling labuyo Season with soy sauce and lemon or kalamansi juice according to taste Serve as food in a meal or as pulutan (something to pick up during drinking session)

Igado Ingredients

1 kilo combination of the following

Porkrsquos liver cut in slices

porkrsquos kidney cut in slices

porkrsquos heart cut in slices

1 tablespoon garlic minced 1 medium onion chopped 1 segment ginger cut in stripes 1 small can green peas (gisantes) 2 small carrots cut in slices 1 bell pepper cut in slices 1 cup vinegar Soy sauce Salt and pepper Cooking oil

Igado Cooking Instructions

In a bowl marinate liver in vinegar Set aside

Saute garlic ginger and onion in oil Add porkrsquos heart and kidney and spice with salt and pepper Saute for 15 minutes or until broth comes out from the innards (add 14 cup water if necessary to soften) Add the liver and continue sauteing for another 5 minutes Add soy sauce to season and continue cooking until sauce thickens Add the carrots fist and when tender drop the bell pepper and peas Cook until vegetables are done

Cooking Tip

You can use porks meat (pork belly preferred) tenderloin spleen or combination if porks heart and kidney are not available

Per photo and if you want it dried just transfer the Igado mixture in another pan and saute until dry But its the one with sauce that is traditional and authentic

Pork Humba Ingredients

12 kilo pork belly cut in cubes 2 cloves garlic crushed 1 small onion chopped 13 cup vinegar 14 cup soy sauce 14 cup brown sugar 3 bay leaves 1 cup rice water 14 tablespoon ground black pepper Cooking oil

Pork Humba Cooking Instructions

Marinate pork in soy sauce and pepper for 1 hour

Saute garlic and onion Add pork from the marinade and bay leaves Stir fry for few minutes until pork starts to render its oily fat Add rice water then bring to a boil until most of the liquid has evaporated Add vinegar but do not stir in order not to over sour the flavor Parboil for few minutes then add the brown sugar stirring once in a while Simmer until a saucy consistency is achieved Adjust seasoning with soy sauce according to taste Serve hot

Dinuguan (Pork Blood Stew) Ingredients

1 kilo pork meat ear intestine or combinations 3-4 cups porkrsquos or beefrsquos blood 1 small head of garlic minced 1 small onion minced 1 tomato chopped 3 long peppers (siling haba) 5 tablespoon vinegar Salt or fish sauce (patis) to taste MSG (optional)

Dinuguan (Pork Blood Stew) Cooking Instructions

Boil pork until tender and cut into desired sizes Save the broth

Sauteacute garlic and onion Add the pork and spice with salt Continue sauteing until liquid has evaporated and meat starts to render fat and edges turn to brown

Add vinegar broth and siling labuyo Simmer for 10 minutes Adjust seasoning with fish sauce according to taste Pour porkrsquos blood stirring regularly for 5 minutes Remove from fire and serve hot

Crispy Pata Ingrediets

1 kilo porkrsquos knuckle (pata) 1 onion chopped 2 bay leaves 14 cup peppercorns 2 tablespoons salt Cooking oil

Sauce Ingredients

1 tablespoon onion chopped 1 tablespoon garlic pounded 12 cup vinegar Soy sauce to taste

Crispy Pata Cooking Ingredients

Boil porkrsquos knuckle in a stock pot with enough water to cover (more water maybe added if the meat is tough) Add salt bay leaves peppercorn and onion Continue boiling until tender then drain and hang to dry Place in the refrigerator overnight Deep fry in hot cooking oil until golden brown Serve with a mixture composed of soy sauce vinegar garlic and onion

Bagnet (Chicharon Baboy) Ingredients

1 kilo pork belly cut into desired pieces 1 liter cooking oil 12 liter water Salt to taste Water

Bagnet (Chicharon Baboy) Cooking Instructions

In a stock pot bring water to a boil with added salt Drop pork and continue boiling for 20 minutes Drain and set aside

Submerged pork in hot cooking oil for few seconds strain and sprinkle with cold water Do this process 3 times until skin pops

Submerge pork until golden brown and serve hot in a platter

Cooking Tip

To avoid mess as well as burns cook in a low cooking area

Beef Caldereta Ingredients

1 12 kilo beef cut in chunks 1 potato quartered (fry in 3 minutes) 1 carrot cut in 1 inch chunks (fry in 3 minutes) 1 clove garlic pounded 1 onion chopped 1 can liver spread or ground liver 1 tomato quartered 1 can tomato sauce 15 green olives (stoned or pitted) 1 tablespoon pickles 2 tablespoons peanut butter 1 grated cheese 1 bell pepper chopped 1 tablespoon ground black pepper 2 stems kinchay (celery) chopped 12 cup soy sauce Cooking oil (Olive oil preferred if available) MSG (optional)

Beef Caldereta Cooking Instructions

In a bowl marinate beef in soy sauce and ground black pepper for 1 hour

In a saucepan sauteacute garlic and onion Add the marinated beef tomato and kitchay Continue sauteing until all liquid has evaporated and meat starts to render fat Add water enough to cover the beef Boil until beef becomes tender

Add tomato sauce and pickles Simmer for 10 minutes Add cheese peanut butter liver spread potato green olives and carrots Simmer for 5 minutes Drop the bell pepper Simmer for 1 minute before serving Serve hot

Kilawing Bituka Ingredients

Large Intestines of pork (bituka ng baboy) Garlic minced Onion sliced Ginger crushed Long green chili peppers (siling haba) Scallions chopped Banana leaf

Kilawing Bituka Cooking Instructions

Wash and mash the intestine with salt and banana leaf to get rid of the odor Wash and clean very well then boil intestine with ginger until tender Cut into desired sizes

Saute garlic and onion Add and brown the intestine Lower heat then blend with soy sauce vinegar and pepper according to taste Garnish with scallions and long green chili pepper Serve as pulutan-something to pick up when drinking a liquor

Bistek Ingredients

34 kilo tender pork or beef steaks sliced 1 tablespoon kalamansi or lemon juice 5 tablespoons soy sauce 12 teaspoon ground black pepper 1 big onion sliced in rings Salt and pepper to taste Cooking oil (Olive oil preferred)

Bistek Cooking Ingredients

Marinate porkbeef steak with kalamansi (or lemon) juice soy sauce salt and pepper for 30 minutes or more Set aside

Fry onion rings until translucent Set aside

In a skillet fry marinated porkbeef steak over high heat turning upside down several times until tender Add onion rings and just enough marinade to create oily sauce Cover and simmer until done Serve hot

Pork Binagoongan Ingredients

1 kilo pork liempo cut in serving pieces 12 cup shrimp bagoong 1 tablespoon garlic minced 1 small onion chopped 1 medium tomato sliced in 8 pcs 1 teaspoon Philippine birds eye pepper (siling labuyo) 5 tablespoon vinegar 12 tablespoon sugar 1 eggplant cut in slices

Pork Binagoongan Cooking Preparation

Boil pork until tender and cut into cubes Set aside

Sauteacute garlic onion and tomato Add pork and shrimp bagoong Stir fry for few minutes until pork starts to render fat and edges turn to brown Add vinegar and siling labuyo Simmer for 5 minutes Season with sugar and drop the eggplant Continue cooking in low fire until the eggplant is done Serve hot

Bopis Ingredients

12 kilo pork lungs 12 kilo pork heart 1 medium carrots cut into small cubes 1 medium kinchay or celery 5 Philippine birdrsquos eye (siling labuyo) 5 tablespoons soy sauce 5 tablespoons vinegar 1 tablespoon annatto (atsuete) seeds substitute 14 cup catsup Salt and pepper to taste MSG (optional)

Bopis Cooking Preparation

Boil the heart and lungs for 10 minutes Remove and chop into small sizes Set aside and discard the water

Boil again for another 10 minutes in new water Strain and set aside

Mash the annatto seeds in 14 cup water Save the annatto water and discards the seeds

Sauteacute garlic and onion Add lungs heart kinchay and soy sauce Saute for another 10 minutes Add vinegar and siling labuyo Simmer for 5 minutes Season with salt and pepper Add carrots and annato water Simmer and continue cooking until done Serve hot

Kalderetang Kambing Ingredients

1 12 kilos goat meat cut into chunks 1 potato quartered 1 carrot cut in 1 inch chunks or slices 1 clove garlic pounded 1 onion chopped 1 can liver spread or ground liver 1 tomato quartered 1 can tomato sauce 15 green olives (stoned or pitted) 1 tablespoon pickles 2 tablespoons peanut butter 1 grated cheese 1 bell pepper sliced 1 tablespoon ground black pepper 2 stems kinchay (celery) chopped 2 laurel leaves 12 cup soy sauce Cooking oil MSG (optional)

Kalderetang Kambing Cooking Instructions

Fry the potato and carrot for 3 minutes Set aside

In a bowl marinate goat meat in vinegar soy sauce and ground black pepper for 1 hour Set aside

Sauteacute garlic and onion in a saucepan Add the marinated goatrsquos meat tomato and kitchay Continue sauteing until all liquid has evaporated and meat starts to render fat Add water enough to cover the goatrsquos meat Boil until tender

Add tomato sauce and pickles Simmer for 10 minutes Add the cheese peanut butter liver spread potato olives and carrots Simmer for 5 minutes Drop the bell pepper Simmer 1 minute before serving Serve hot

Lechon Kawali Ingredients

I kilo pork belly (liempo) 2 tablespoon salt 12 tablespoon peppercorns 4 cloves garlic pounded 1 bottle 7-up (optional) Cooking oil

Sauce Ingredients

Vinegar Soy sauce Onion chopped Garlic mined Mang Tomas lechon sauce (optional)

Lechon Kawali Cooking Instructions

Boil water with salt garlic peppercorn and 7-up Add pork and continue boiling until tender Strain pork and keep dry Deep fry in hot cooking oil until golden brown and crispy Chop the lechon kawali and serve with lechon sauce or vinegar with soy sauce onion and garlic

Pata Tim Ingredients

1 kilo porkrsquos leg (pata) cut in chunks 14 cup soy sauce 2 tablespoons brown sugar 1 onion chopped 1 clove garlic minced 1 tomato chopped 2 tablespoon banana blossoms 1 tablespoon star anise 1 can tomato sauce Cooking oil Broth

Pata Tim Cooking Instructions

In a saucepan brown pork pata in oil then add the garlic onion and tomatoes Stir fry for 3 minutes then add the broth to cover soy sauce and sugar Cover and simmer until the pork is tender When little sauce is left add the tomato sauce Simmer for few minutes until sauce thickens Season with salt pepper and oyster sauce to taste Drop the banana blossoms and star anise Cook until done are done and serve

Pork Adobo Ingredients

1 kilo pork cut in cubes 1 clove garlic pounded 1 medium onion chopped 1 tablespoon sugar 4 laurel leaves 6 tablespoons soy sauce 6 tablespoons vinegar 1 tablespoon ground black pepper 1 cup rice water 1 potato quartered Hard boiled eggs MSG (optional) Cooking oil

Pork Adobo Cooking Instructions

Fry potato in 3 minutes Set aside

Brown the pork then add rice water vinegar soy sauce and the rest of the ingredients except the potato and hard boiled eggs When pork is light tender add the potato Cook until done or when little sauce is left then garnish with hard boiled eggs

Adobong Kangkong Ingredients

1 bundle of kangkong (river spinanch) cut stems 1rdquo length 14 cup vinegar 14 cup soy sauce 1 clove garlic minced

Adobong Kangkong Cooking Instructions

Saute garlic When golden brown add all other ingredients Cover and simmer until done Donrsquot overcook the kangkong Serve hot

Filipino Spaghetti Ingredients

1 kilo spaghetti noodles 34 kilo ground beef 1 carrot minced 1 small can evaporated milk 1 can liver spread 14 kilo hotdog slices 1 tablespoon garlic minced 1 onion minced 2 bottles of banana catsup 1 can tomato sauce 1 cup grated cheese 1 tablespoon sugar Salt and pepper Cooking oil

Filipino Spaghetti Cooking Instructions

Boil spaghetti noodles with salt and cooking oil for 10 minutes Drain and set aside in a platter

Sauteacute garlic and onion Add ground beef and cook until meat turns light brown Season with salt and pepper Add banana catsup and tomato sauce Simmer for 10 minutes Add hotdog carrots sugar liver spread and milk Simmer for 5 minutes This is your sauce mixture

Pour the mixture on top of the spaghetti noddles Garnish with grated cheese

Arroz Caldo Ingredients

1 kilo chicken cut in small pieces 1 cup uncooked malagkit or plain rice or combination 1 small onion chopped 1 tablespoon garlic chopped 1 root ginger sliced 6 cups water or broth Fish sauce Cooking oil Salt to taste (optional) Chicken bouillon cubes (optional) 1 tablespoon minced fried garlic (for garnishing) 1 tablespoon scallions (for garnishing)

Arroz Caldo Cooking Instructions

In a casserole sauteacute garlic onion and ginger in oil Add chicken and stir fry with fish sauce until light browned Drain any remaining oil and then add rice Add enough water and bring to boil Continue cooking stirring occasionally until chicken is tender and rice is done (add hot water if necessary) Season with fish sauce according to taste Serve hot in a bowl Garnish on top with fried minced garlic and scallions

Cooking Tip

Always dry chicken well with paper towels before placing into hot frying pan so it wont stick

You have the option of using salt or chicken bouillon cubes as seasoning instead of fish sauce

Leche Flan (egg yolk) Ingredients

10 egg yolks (pula ng itlog) well beaten 1 big can evaporated milk 1 big can condense milk 3 tablespoons brown sugar 1 tablespoon vanilla 3 moulds (lyanera) container Aluminum foil 34 cup water

Leche Flan (egg yolks) Cooking Instructions

Mix water and sugar in the moulds Parboil in very low fire until it turns brown and sticky Do not overcook the sugar

In a bowl mix the following ingredients egg yolks evaporated milk condensed milk and vanilla Pour the mixture in the moulds and cover with aluminum foil Steam for about 15 - 20 minutes Remove from the steamer Cool it down before serving

Cooking Tip

You can also bake it for 45 minutes 370F placing the lyanera in the middle of a bigger tray half filled with water -

Okoy - Deep Fried Shredded Papayas w Shrimp

Ingredients

1 medium sized Papaya shredded

14 kilo of prawns

1 onion sliced

12 cup of flour

1 egg

1 cup of water

12 tsp of salt

Cooking oil for deep frying

Cooking Procedure

Mix flour egg salt and water in a bowl then add the shredded papaya and mix it well

Get your deep frying pan and pour the cooking oil Let it heat up well Get a small saucer and place about two to three spoonful of your papaya and flour mixture Flatten the mixture with the back of a spoon to have a nice round shape of about an inch thickness Decorate the top with a prawn from the saucer slide the mixture gently on your hot oil and cook both sides until golden brown Be careful dont splatter it Now to prepare a vinegar dip - Get a cup of Vinegar (any kind but preferably sukang puti or according to your likeness) chopped some chilis ground garlic salt and pepper

Sisig BangusMilkfish

Ampalaya Leaves with Sardines

Palitaw

Ingredients and cooking procedure after the jump

Ingredients

1 kilo of Galapong malagkit (Glutinous rice dough)

1 coconut meat grated

12 kilo fo white sugar

Water for cooking

Sesame seeds toasted

Cooking procedure

Divide the galapong into several portions depending on the size of serving you desire

Roll each ortion into a ball and flatten to make a tounge like shape

Boil some water While the water is boiling dro each of the galaong portions It is cooked when the galapong surfaces

Remove each cooked portion Allow to cool

Dredge in grated coconut and srinkle with sugar mixed with toasted sesame seeds before serving

Page 26: Pinoy Recipe

Papaitan Ingredients

12 kilo following beef innards cut in 1 cube

tripe liver kidney heart pancreas intestines

1 cup beef tenderloin cut in 12 cubes 14 cup bile 1 onion minced 1 clove garlic minced 1 head ginger minced 14 cup onion leaves 5 Philippine birds eye peppers (siling labuyo) Salt and pepper Fish sauce

Ingredients for cleaning and boiling the innards

1 lemon sliced(optional) 8 kalamansi sliced (optional) Banana leaves (optional) 1 ginger root crushed

Papaitan Cooking Instructions

Wash and mash the raw innards with salt and banana leaves to get rid of the odor When cleaned boil in a large kettle with ginger and lemon or kalamasi until tender Cut into 12 inch cubeslengths Set aside

Suate ginger garlic and onion When onion appears translucent drop the beef innards Spice with salt and pepper and continue sauteacuteing until enough broth comes out from the innards Pour enough water to cover the mixture Bring to a boil for a while and then drop the beef tenderloin Simmer until tenderloin is cooked then drop the siling labuyo

Add bile little by little (be careful not to over bitter taste) and adjust seasoning with fish sauce according to taste Serve hot in a bowl and garnish with chopped onion leaves

Cooking Tip

To make it healthy and if you have the time cook the papaitan long before you intend to serve Let it cool then refrigerate All the fat will solidify and you can easily scrape it from the surface The taste will not change it will even improve as the meat and all the condiments will have blended so well in the broth already

Calamansi juice will further enhance the taste And if you want a stronger pepper aroma but not the spice put some chopped siling haba

Pata Tim Ingredients

1 kilo porkrsquos leg (pata) 14 cup soy sauce 34 cup pineapple juice 34 cup oyster sauce 2 cloves garlic rushed 1 tablespoon rice wine 1 tablespoon pepper corns 1 red onion chopped 3 bay leaves Lettuce (fried in 2 minutes)

Pata Tim Cooking Instructions

In a stock pot with enough water simmer the pork pata with all the ingredients until fork tender Add hot water if necessary to replace the evaporated liquid Drain and cut the meat from one side and separate the bones Save 1 cup of broth

Place lettuce in a platter Put the pata over the lettuce Set aside

Pata Tim Sauce Ingredients

1 cup broth of pata 5 tablespoons cornstarch Salt to taste

Pata Tim Sauce Cooking Instructions

In a skillet combine broth cornstarch and salt to taste Bring to boil until sauce becomes thick

Pour the sauce on top of the pata Serve hot

Cooking Tip

Boiling the porks leg slowly and gently over low heat brings out the flavor of the meat and keeps the meat very tender

Nilagang Baka Ingredients

1 kilo beef cut in chunks 1 small head cabbage (repolyo) quartered 14 kilo Chinese cabbage (pechay) 2 potatoes quartered 1 onion sliced 1 tablespoon peppercorns Fish sauce 2 beef boullion 1 lemon or 5 kalamansis Soy sauce

Nilagang Baka Cooking Instructions

Fry the potatoes in 3 minutes Set aside

In a stock pot simmer the beef with onion and peppercorn for at least one hour Remove the scum that rises above the soup More water maybe added if the beef if tough When beef is very tender add potatoes and carrots Let stand for 5 minutes Add repolyo cabbage and Chinese cabbage Season with fish sauce according to taste

Remove from fire and serve hot with a mixture consisting of soy sauce and lemon or kalamansi juice

Cooking Tip

Boiling the beef chunks slowly and gently over low heat brings out the flavor of the meat and keeps the meat very tender

But but butif you dont have much time and you want to expedite the cooking process use pressure cooker to soften the meat of the beef shank When tender add the necessary ingredients

Sweet and Sour Meatballs Ingredients

Meatballs Ingredients

1 kilo ground pork or beef 1 onion minced 1 clove garlic minced 3 well beaten eggs 12 cup flour Ground pepper Soy sauce Salt

Sauce Mixture Ingredients

1 can pineapple (set aside juice) sliced 1 carrot sliced 1 bell pepper sliced lengthwise 4 tablespoons garlic minced 1 onion chopped 12 tablespoon salt 1 tablespoon sugar 3 tablespoons soy sauce 12 cup water 2 tablespoons flour Ground black pepper Cooking oil

Sweet and Sour Meatballs Cooking Instructions

In a bowl mix all the meat balls ingredients together Season with salt soy sauce and pepper according to taste Form a ball 1rdquo diameter out of the mixture Deep fry the raw meat balls until golden brown Strain drain in a plate with paper towel and set aside in a platter

In a skillet sauteacute garlic and onion Add the pineapple and carrot Simmer for 10 minutes Add the pineapple juice sugar soy sauce water flour salt and water Simmer until a saucy consistency is achieved Add bell pepper Simmer for 1 minute

Pour the hot sauce (mixture) on top of the meat balls Serve hot with rice

Lechon Liempo Ingredients

Pork meat (liempo) 12 -16 inches long Garlic pounded Salt and pepper to taste Rosemary leaves Sliced tomatoes for garnishing

Lechon Liempo Cooking Instructions

Wash and dry meat with paper towel Rub inner layer of meat with a mixture of salt pepper garlic and rosemary leaves Roll meat and then tie both ends forming a circular tube form Place in a roasting pan

Preheat oven to 400F Bake in oven for about 15 minutes and then decrease heat to 350F Bake for about one and a half hours to 2 hours or until meat turns golden brown and crispy Remove pan from oven then put meat on a rack Slice in rings and place in a platter Garnish with sliced tomatoes then serve

Lechon Kawali Ingredients

I kilo pork belly (liempo) 2 tablespoon salt 12 tablespoon peppercorns 4 cloves garlic pounded 1 bottle 7-up (optional) Cooking oil

Sauce Ingredients

Vinegar Soy sauce Onion chopped Garlic mined Mang Tomas lechon sauce (optional)

Lechon Kawali Cooking Instructions

Boil water with salt garlic peppercorn and 7-up Add pork and continue boiling until tender Strain pork and keep dry Deep fry in hot cooking oil until golden brown and crispy Chop the lechon kawali and serve with lechon sauce or vinegar with soy sauce onion and garlic

Kilawing Kambing Ingredients

1 kilo goatrsquos meat with skin preferred cuts are from the thigh loin neck and shoulder 2 big onions sliced 1 root ginger cut in strips (optional) 3 siling labuyo chopped Vinegar Salt and pepper Soy sauce

Kilawing Kambing Cooking Instructions

Marinate goat meat in soy sauce grill then make small slices

Balance seasoning with vinegar salt and pepper according to taste Garnish with onion and silling labuyo Refrigerate then serve

Insarabasab Ingredients

1 kilo pork (shoulder preferred) 1 onion thinly sliced 1 ginger root chopped 1 tablespoon Philippine birds eye pepper (siling labuyo) 12 tablespoon ground pepper 2 tablespoons vinegar 1 lemon or 5 kalamansi Soy sauce Salt to taste

Insarabasab Cooking Instructions

Slice the pork 1rdquo thick for roasting Spice with salt

Roast pork over an open fire until all pink color of meat disappears When roasted slice pork again into 14 x 1 (thickness x length) long strips and then mixed with onions ginger vinegar pepper and siling labuyo Season with soy sauce and lemon or kalamansi juice according to taste Serve as food in a meal or as pulutan (something to pick up during drinking session)

Igado Ingredients

1 kilo combination of the following

Porkrsquos liver cut in slices

porkrsquos kidney cut in slices

porkrsquos heart cut in slices

1 tablespoon garlic minced 1 medium onion chopped 1 segment ginger cut in stripes 1 small can green peas (gisantes) 2 small carrots cut in slices 1 bell pepper cut in slices 1 cup vinegar Soy sauce Salt and pepper Cooking oil

Igado Cooking Instructions

In a bowl marinate liver in vinegar Set aside

Saute garlic ginger and onion in oil Add porkrsquos heart and kidney and spice with salt and pepper Saute for 15 minutes or until broth comes out from the innards (add 14 cup water if necessary to soften) Add the liver and continue sauteing for another 5 minutes Add soy sauce to season and continue cooking until sauce thickens Add the carrots fist and when tender drop the bell pepper and peas Cook until vegetables are done

Cooking Tip

You can use porks meat (pork belly preferred) tenderloin spleen or combination if porks heart and kidney are not available

Per photo and if you want it dried just transfer the Igado mixture in another pan and saute until dry But its the one with sauce that is traditional and authentic

Pork Humba Ingredients

12 kilo pork belly cut in cubes 2 cloves garlic crushed 1 small onion chopped 13 cup vinegar 14 cup soy sauce 14 cup brown sugar 3 bay leaves 1 cup rice water 14 tablespoon ground black pepper Cooking oil

Pork Humba Cooking Instructions

Marinate pork in soy sauce and pepper for 1 hour

Saute garlic and onion Add pork from the marinade and bay leaves Stir fry for few minutes until pork starts to render its oily fat Add rice water then bring to a boil until most of the liquid has evaporated Add vinegar but do not stir in order not to over sour the flavor Parboil for few minutes then add the brown sugar stirring once in a while Simmer until a saucy consistency is achieved Adjust seasoning with soy sauce according to taste Serve hot

Dinuguan (Pork Blood Stew) Ingredients

1 kilo pork meat ear intestine or combinations 3-4 cups porkrsquos or beefrsquos blood 1 small head of garlic minced 1 small onion minced 1 tomato chopped 3 long peppers (siling haba) 5 tablespoon vinegar Salt or fish sauce (patis) to taste MSG (optional)

Dinuguan (Pork Blood Stew) Cooking Instructions

Boil pork until tender and cut into desired sizes Save the broth

Sauteacute garlic and onion Add the pork and spice with salt Continue sauteing until liquid has evaporated and meat starts to render fat and edges turn to brown

Add vinegar broth and siling labuyo Simmer for 10 minutes Adjust seasoning with fish sauce according to taste Pour porkrsquos blood stirring regularly for 5 minutes Remove from fire and serve hot

Crispy Pata Ingrediets

1 kilo porkrsquos knuckle (pata) 1 onion chopped 2 bay leaves 14 cup peppercorns 2 tablespoons salt Cooking oil

Sauce Ingredients

1 tablespoon onion chopped 1 tablespoon garlic pounded 12 cup vinegar Soy sauce to taste

Crispy Pata Cooking Ingredients

Boil porkrsquos knuckle in a stock pot with enough water to cover (more water maybe added if the meat is tough) Add salt bay leaves peppercorn and onion Continue boiling until tender then drain and hang to dry Place in the refrigerator overnight Deep fry in hot cooking oil until golden brown Serve with a mixture composed of soy sauce vinegar garlic and onion

Bagnet (Chicharon Baboy) Ingredients

1 kilo pork belly cut into desired pieces 1 liter cooking oil 12 liter water Salt to taste Water

Bagnet (Chicharon Baboy) Cooking Instructions

In a stock pot bring water to a boil with added salt Drop pork and continue boiling for 20 minutes Drain and set aside

Submerged pork in hot cooking oil for few seconds strain and sprinkle with cold water Do this process 3 times until skin pops

Submerge pork until golden brown and serve hot in a platter

Cooking Tip

To avoid mess as well as burns cook in a low cooking area

Beef Caldereta Ingredients

1 12 kilo beef cut in chunks 1 potato quartered (fry in 3 minutes) 1 carrot cut in 1 inch chunks (fry in 3 minutes) 1 clove garlic pounded 1 onion chopped 1 can liver spread or ground liver 1 tomato quartered 1 can tomato sauce 15 green olives (stoned or pitted) 1 tablespoon pickles 2 tablespoons peanut butter 1 grated cheese 1 bell pepper chopped 1 tablespoon ground black pepper 2 stems kinchay (celery) chopped 12 cup soy sauce Cooking oil (Olive oil preferred if available) MSG (optional)

Beef Caldereta Cooking Instructions

In a bowl marinate beef in soy sauce and ground black pepper for 1 hour

In a saucepan sauteacute garlic and onion Add the marinated beef tomato and kitchay Continue sauteing until all liquid has evaporated and meat starts to render fat Add water enough to cover the beef Boil until beef becomes tender

Add tomato sauce and pickles Simmer for 10 minutes Add cheese peanut butter liver spread potato green olives and carrots Simmer for 5 minutes Drop the bell pepper Simmer for 1 minute before serving Serve hot

Kilawing Bituka Ingredients

Large Intestines of pork (bituka ng baboy) Garlic minced Onion sliced Ginger crushed Long green chili peppers (siling haba) Scallions chopped Banana leaf

Kilawing Bituka Cooking Instructions

Wash and mash the intestine with salt and banana leaf to get rid of the odor Wash and clean very well then boil intestine with ginger until tender Cut into desired sizes

Saute garlic and onion Add and brown the intestine Lower heat then blend with soy sauce vinegar and pepper according to taste Garnish with scallions and long green chili pepper Serve as pulutan-something to pick up when drinking a liquor

Bistek Ingredients

34 kilo tender pork or beef steaks sliced 1 tablespoon kalamansi or lemon juice 5 tablespoons soy sauce 12 teaspoon ground black pepper 1 big onion sliced in rings Salt and pepper to taste Cooking oil (Olive oil preferred)

Bistek Cooking Ingredients

Marinate porkbeef steak with kalamansi (or lemon) juice soy sauce salt and pepper for 30 minutes or more Set aside

Fry onion rings until translucent Set aside

In a skillet fry marinated porkbeef steak over high heat turning upside down several times until tender Add onion rings and just enough marinade to create oily sauce Cover and simmer until done Serve hot

Pork Binagoongan Ingredients

1 kilo pork liempo cut in serving pieces 12 cup shrimp bagoong 1 tablespoon garlic minced 1 small onion chopped 1 medium tomato sliced in 8 pcs 1 teaspoon Philippine birds eye pepper (siling labuyo) 5 tablespoon vinegar 12 tablespoon sugar 1 eggplant cut in slices

Pork Binagoongan Cooking Preparation

Boil pork until tender and cut into cubes Set aside

Sauteacute garlic onion and tomato Add pork and shrimp bagoong Stir fry for few minutes until pork starts to render fat and edges turn to brown Add vinegar and siling labuyo Simmer for 5 minutes Season with sugar and drop the eggplant Continue cooking in low fire until the eggplant is done Serve hot

Bopis Ingredients

12 kilo pork lungs 12 kilo pork heart 1 medium carrots cut into small cubes 1 medium kinchay or celery 5 Philippine birdrsquos eye (siling labuyo) 5 tablespoons soy sauce 5 tablespoons vinegar 1 tablespoon annatto (atsuete) seeds substitute 14 cup catsup Salt and pepper to taste MSG (optional)

Bopis Cooking Preparation

Boil the heart and lungs for 10 minutes Remove and chop into small sizes Set aside and discard the water

Boil again for another 10 minutes in new water Strain and set aside

Mash the annatto seeds in 14 cup water Save the annatto water and discards the seeds

Sauteacute garlic and onion Add lungs heart kinchay and soy sauce Saute for another 10 minutes Add vinegar and siling labuyo Simmer for 5 minutes Season with salt and pepper Add carrots and annato water Simmer and continue cooking until done Serve hot

Kalderetang Kambing Ingredients

1 12 kilos goat meat cut into chunks 1 potato quartered 1 carrot cut in 1 inch chunks or slices 1 clove garlic pounded 1 onion chopped 1 can liver spread or ground liver 1 tomato quartered 1 can tomato sauce 15 green olives (stoned or pitted) 1 tablespoon pickles 2 tablespoons peanut butter 1 grated cheese 1 bell pepper sliced 1 tablespoon ground black pepper 2 stems kinchay (celery) chopped 2 laurel leaves 12 cup soy sauce Cooking oil MSG (optional)

Kalderetang Kambing Cooking Instructions

Fry the potato and carrot for 3 minutes Set aside

In a bowl marinate goat meat in vinegar soy sauce and ground black pepper for 1 hour Set aside

Sauteacute garlic and onion in a saucepan Add the marinated goatrsquos meat tomato and kitchay Continue sauteing until all liquid has evaporated and meat starts to render fat Add water enough to cover the goatrsquos meat Boil until tender

Add tomato sauce and pickles Simmer for 10 minutes Add the cheese peanut butter liver spread potato olives and carrots Simmer for 5 minutes Drop the bell pepper Simmer 1 minute before serving Serve hot

Lechon Kawali Ingredients

I kilo pork belly (liempo) 2 tablespoon salt 12 tablespoon peppercorns 4 cloves garlic pounded 1 bottle 7-up (optional) Cooking oil

Sauce Ingredients

Vinegar Soy sauce Onion chopped Garlic mined Mang Tomas lechon sauce (optional)

Lechon Kawali Cooking Instructions

Boil water with salt garlic peppercorn and 7-up Add pork and continue boiling until tender Strain pork and keep dry Deep fry in hot cooking oil until golden brown and crispy Chop the lechon kawali and serve with lechon sauce or vinegar with soy sauce onion and garlic

Pata Tim Ingredients

1 kilo porkrsquos leg (pata) cut in chunks 14 cup soy sauce 2 tablespoons brown sugar 1 onion chopped 1 clove garlic minced 1 tomato chopped 2 tablespoon banana blossoms 1 tablespoon star anise 1 can tomato sauce Cooking oil Broth

Pata Tim Cooking Instructions

In a saucepan brown pork pata in oil then add the garlic onion and tomatoes Stir fry for 3 minutes then add the broth to cover soy sauce and sugar Cover and simmer until the pork is tender When little sauce is left add the tomato sauce Simmer for few minutes until sauce thickens Season with salt pepper and oyster sauce to taste Drop the banana blossoms and star anise Cook until done are done and serve

Pork Adobo Ingredients

1 kilo pork cut in cubes 1 clove garlic pounded 1 medium onion chopped 1 tablespoon sugar 4 laurel leaves 6 tablespoons soy sauce 6 tablespoons vinegar 1 tablespoon ground black pepper 1 cup rice water 1 potato quartered Hard boiled eggs MSG (optional) Cooking oil

Pork Adobo Cooking Instructions

Fry potato in 3 minutes Set aside

Brown the pork then add rice water vinegar soy sauce and the rest of the ingredients except the potato and hard boiled eggs When pork is light tender add the potato Cook until done or when little sauce is left then garnish with hard boiled eggs

Adobong Kangkong Ingredients

1 bundle of kangkong (river spinanch) cut stems 1rdquo length 14 cup vinegar 14 cup soy sauce 1 clove garlic minced

Adobong Kangkong Cooking Instructions

Saute garlic When golden brown add all other ingredients Cover and simmer until done Donrsquot overcook the kangkong Serve hot

Filipino Spaghetti Ingredients

1 kilo spaghetti noodles 34 kilo ground beef 1 carrot minced 1 small can evaporated milk 1 can liver spread 14 kilo hotdog slices 1 tablespoon garlic minced 1 onion minced 2 bottles of banana catsup 1 can tomato sauce 1 cup grated cheese 1 tablespoon sugar Salt and pepper Cooking oil

Filipino Spaghetti Cooking Instructions

Boil spaghetti noodles with salt and cooking oil for 10 minutes Drain and set aside in a platter

Sauteacute garlic and onion Add ground beef and cook until meat turns light brown Season with salt and pepper Add banana catsup and tomato sauce Simmer for 10 minutes Add hotdog carrots sugar liver spread and milk Simmer for 5 minutes This is your sauce mixture

Pour the mixture on top of the spaghetti noddles Garnish with grated cheese

Arroz Caldo Ingredients

1 kilo chicken cut in small pieces 1 cup uncooked malagkit or plain rice or combination 1 small onion chopped 1 tablespoon garlic chopped 1 root ginger sliced 6 cups water or broth Fish sauce Cooking oil Salt to taste (optional) Chicken bouillon cubes (optional) 1 tablespoon minced fried garlic (for garnishing) 1 tablespoon scallions (for garnishing)

Arroz Caldo Cooking Instructions

In a casserole sauteacute garlic onion and ginger in oil Add chicken and stir fry with fish sauce until light browned Drain any remaining oil and then add rice Add enough water and bring to boil Continue cooking stirring occasionally until chicken is tender and rice is done (add hot water if necessary) Season with fish sauce according to taste Serve hot in a bowl Garnish on top with fried minced garlic and scallions

Cooking Tip

Always dry chicken well with paper towels before placing into hot frying pan so it wont stick

You have the option of using salt or chicken bouillon cubes as seasoning instead of fish sauce

Leche Flan (egg yolk) Ingredients

10 egg yolks (pula ng itlog) well beaten 1 big can evaporated milk 1 big can condense milk 3 tablespoons brown sugar 1 tablespoon vanilla 3 moulds (lyanera) container Aluminum foil 34 cup water

Leche Flan (egg yolks) Cooking Instructions

Mix water and sugar in the moulds Parboil in very low fire until it turns brown and sticky Do not overcook the sugar

In a bowl mix the following ingredients egg yolks evaporated milk condensed milk and vanilla Pour the mixture in the moulds and cover with aluminum foil Steam for about 15 - 20 minutes Remove from the steamer Cool it down before serving

Cooking Tip

You can also bake it for 45 minutes 370F placing the lyanera in the middle of a bigger tray half filled with water -

Okoy - Deep Fried Shredded Papayas w Shrimp

Ingredients

1 medium sized Papaya shredded

14 kilo of prawns

1 onion sliced

12 cup of flour

1 egg

1 cup of water

12 tsp of salt

Cooking oil for deep frying

Cooking Procedure

Mix flour egg salt and water in a bowl then add the shredded papaya and mix it well

Get your deep frying pan and pour the cooking oil Let it heat up well Get a small saucer and place about two to three spoonful of your papaya and flour mixture Flatten the mixture with the back of a spoon to have a nice round shape of about an inch thickness Decorate the top with a prawn from the saucer slide the mixture gently on your hot oil and cook both sides until golden brown Be careful dont splatter it Now to prepare a vinegar dip - Get a cup of Vinegar (any kind but preferably sukang puti or according to your likeness) chopped some chilis ground garlic salt and pepper

Sisig BangusMilkfish

Ampalaya Leaves with Sardines

Palitaw

Ingredients and cooking procedure after the jump

Ingredients

1 kilo of Galapong malagkit (Glutinous rice dough)

1 coconut meat grated

12 kilo fo white sugar

Water for cooking

Sesame seeds toasted

Cooking procedure

Divide the galapong into several portions depending on the size of serving you desire

Roll each ortion into a ball and flatten to make a tounge like shape

Boil some water While the water is boiling dro each of the galaong portions It is cooked when the galapong surfaces

Remove each cooked portion Allow to cool

Dredge in grated coconut and srinkle with sugar mixed with toasted sesame seeds before serving

Page 27: Pinoy Recipe

Pata Tim Ingredients

1 kilo porkrsquos leg (pata) 14 cup soy sauce 34 cup pineapple juice 34 cup oyster sauce 2 cloves garlic rushed 1 tablespoon rice wine 1 tablespoon pepper corns 1 red onion chopped 3 bay leaves Lettuce (fried in 2 minutes)

Pata Tim Cooking Instructions

In a stock pot with enough water simmer the pork pata with all the ingredients until fork tender Add hot water if necessary to replace the evaporated liquid Drain and cut the meat from one side and separate the bones Save 1 cup of broth

Place lettuce in a platter Put the pata over the lettuce Set aside

Pata Tim Sauce Ingredients

1 cup broth of pata 5 tablespoons cornstarch Salt to taste

Pata Tim Sauce Cooking Instructions

In a skillet combine broth cornstarch and salt to taste Bring to boil until sauce becomes thick

Pour the sauce on top of the pata Serve hot

Cooking Tip

Boiling the porks leg slowly and gently over low heat brings out the flavor of the meat and keeps the meat very tender

Nilagang Baka Ingredients

1 kilo beef cut in chunks 1 small head cabbage (repolyo) quartered 14 kilo Chinese cabbage (pechay) 2 potatoes quartered 1 onion sliced 1 tablespoon peppercorns Fish sauce 2 beef boullion 1 lemon or 5 kalamansis Soy sauce

Nilagang Baka Cooking Instructions

Fry the potatoes in 3 minutes Set aside

In a stock pot simmer the beef with onion and peppercorn for at least one hour Remove the scum that rises above the soup More water maybe added if the beef if tough When beef is very tender add potatoes and carrots Let stand for 5 minutes Add repolyo cabbage and Chinese cabbage Season with fish sauce according to taste

Remove from fire and serve hot with a mixture consisting of soy sauce and lemon or kalamansi juice

Cooking Tip

Boiling the beef chunks slowly and gently over low heat brings out the flavor of the meat and keeps the meat very tender

But but butif you dont have much time and you want to expedite the cooking process use pressure cooker to soften the meat of the beef shank When tender add the necessary ingredients

Sweet and Sour Meatballs Ingredients

Meatballs Ingredients

1 kilo ground pork or beef 1 onion minced 1 clove garlic minced 3 well beaten eggs 12 cup flour Ground pepper Soy sauce Salt

Sauce Mixture Ingredients

1 can pineapple (set aside juice) sliced 1 carrot sliced 1 bell pepper sliced lengthwise 4 tablespoons garlic minced 1 onion chopped 12 tablespoon salt 1 tablespoon sugar 3 tablespoons soy sauce 12 cup water 2 tablespoons flour Ground black pepper Cooking oil

Sweet and Sour Meatballs Cooking Instructions

In a bowl mix all the meat balls ingredients together Season with salt soy sauce and pepper according to taste Form a ball 1rdquo diameter out of the mixture Deep fry the raw meat balls until golden brown Strain drain in a plate with paper towel and set aside in a platter

In a skillet sauteacute garlic and onion Add the pineapple and carrot Simmer for 10 minutes Add the pineapple juice sugar soy sauce water flour salt and water Simmer until a saucy consistency is achieved Add bell pepper Simmer for 1 minute

Pour the hot sauce (mixture) on top of the meat balls Serve hot with rice

Lechon Liempo Ingredients

Pork meat (liempo) 12 -16 inches long Garlic pounded Salt and pepper to taste Rosemary leaves Sliced tomatoes for garnishing

Lechon Liempo Cooking Instructions

Wash and dry meat with paper towel Rub inner layer of meat with a mixture of salt pepper garlic and rosemary leaves Roll meat and then tie both ends forming a circular tube form Place in a roasting pan

Preheat oven to 400F Bake in oven for about 15 minutes and then decrease heat to 350F Bake for about one and a half hours to 2 hours or until meat turns golden brown and crispy Remove pan from oven then put meat on a rack Slice in rings and place in a platter Garnish with sliced tomatoes then serve

Lechon Kawali Ingredients

I kilo pork belly (liempo) 2 tablespoon salt 12 tablespoon peppercorns 4 cloves garlic pounded 1 bottle 7-up (optional) Cooking oil

Sauce Ingredients

Vinegar Soy sauce Onion chopped Garlic mined Mang Tomas lechon sauce (optional)

Lechon Kawali Cooking Instructions

Boil water with salt garlic peppercorn and 7-up Add pork and continue boiling until tender Strain pork and keep dry Deep fry in hot cooking oil until golden brown and crispy Chop the lechon kawali and serve with lechon sauce or vinegar with soy sauce onion and garlic

Kilawing Kambing Ingredients

1 kilo goatrsquos meat with skin preferred cuts are from the thigh loin neck and shoulder 2 big onions sliced 1 root ginger cut in strips (optional) 3 siling labuyo chopped Vinegar Salt and pepper Soy sauce

Kilawing Kambing Cooking Instructions

Marinate goat meat in soy sauce grill then make small slices

Balance seasoning with vinegar salt and pepper according to taste Garnish with onion and silling labuyo Refrigerate then serve

Insarabasab Ingredients

1 kilo pork (shoulder preferred) 1 onion thinly sliced 1 ginger root chopped 1 tablespoon Philippine birds eye pepper (siling labuyo) 12 tablespoon ground pepper 2 tablespoons vinegar 1 lemon or 5 kalamansi Soy sauce Salt to taste

Insarabasab Cooking Instructions

Slice the pork 1rdquo thick for roasting Spice with salt

Roast pork over an open fire until all pink color of meat disappears When roasted slice pork again into 14 x 1 (thickness x length) long strips and then mixed with onions ginger vinegar pepper and siling labuyo Season with soy sauce and lemon or kalamansi juice according to taste Serve as food in a meal or as pulutan (something to pick up during drinking session)

Igado Ingredients

1 kilo combination of the following

Porkrsquos liver cut in slices

porkrsquos kidney cut in slices

porkrsquos heart cut in slices

1 tablespoon garlic minced 1 medium onion chopped 1 segment ginger cut in stripes 1 small can green peas (gisantes) 2 small carrots cut in slices 1 bell pepper cut in slices 1 cup vinegar Soy sauce Salt and pepper Cooking oil

Igado Cooking Instructions

In a bowl marinate liver in vinegar Set aside

Saute garlic ginger and onion in oil Add porkrsquos heart and kidney and spice with salt and pepper Saute for 15 minutes or until broth comes out from the innards (add 14 cup water if necessary to soften) Add the liver and continue sauteing for another 5 minutes Add soy sauce to season and continue cooking until sauce thickens Add the carrots fist and when tender drop the bell pepper and peas Cook until vegetables are done

Cooking Tip

You can use porks meat (pork belly preferred) tenderloin spleen or combination if porks heart and kidney are not available

Per photo and if you want it dried just transfer the Igado mixture in another pan and saute until dry But its the one with sauce that is traditional and authentic

Pork Humba Ingredients

12 kilo pork belly cut in cubes 2 cloves garlic crushed 1 small onion chopped 13 cup vinegar 14 cup soy sauce 14 cup brown sugar 3 bay leaves 1 cup rice water 14 tablespoon ground black pepper Cooking oil

Pork Humba Cooking Instructions

Marinate pork in soy sauce and pepper for 1 hour

Saute garlic and onion Add pork from the marinade and bay leaves Stir fry for few minutes until pork starts to render its oily fat Add rice water then bring to a boil until most of the liquid has evaporated Add vinegar but do not stir in order not to over sour the flavor Parboil for few minutes then add the brown sugar stirring once in a while Simmer until a saucy consistency is achieved Adjust seasoning with soy sauce according to taste Serve hot

Dinuguan (Pork Blood Stew) Ingredients

1 kilo pork meat ear intestine or combinations 3-4 cups porkrsquos or beefrsquos blood 1 small head of garlic minced 1 small onion minced 1 tomato chopped 3 long peppers (siling haba) 5 tablespoon vinegar Salt or fish sauce (patis) to taste MSG (optional)

Dinuguan (Pork Blood Stew) Cooking Instructions

Boil pork until tender and cut into desired sizes Save the broth

Sauteacute garlic and onion Add the pork and spice with salt Continue sauteing until liquid has evaporated and meat starts to render fat and edges turn to brown

Add vinegar broth and siling labuyo Simmer for 10 minutes Adjust seasoning with fish sauce according to taste Pour porkrsquos blood stirring regularly for 5 minutes Remove from fire and serve hot

Crispy Pata Ingrediets

1 kilo porkrsquos knuckle (pata) 1 onion chopped 2 bay leaves 14 cup peppercorns 2 tablespoons salt Cooking oil

Sauce Ingredients

1 tablespoon onion chopped 1 tablespoon garlic pounded 12 cup vinegar Soy sauce to taste

Crispy Pata Cooking Ingredients

Boil porkrsquos knuckle in a stock pot with enough water to cover (more water maybe added if the meat is tough) Add salt bay leaves peppercorn and onion Continue boiling until tender then drain and hang to dry Place in the refrigerator overnight Deep fry in hot cooking oil until golden brown Serve with a mixture composed of soy sauce vinegar garlic and onion

Bagnet (Chicharon Baboy) Ingredients

1 kilo pork belly cut into desired pieces 1 liter cooking oil 12 liter water Salt to taste Water

Bagnet (Chicharon Baboy) Cooking Instructions

In a stock pot bring water to a boil with added salt Drop pork and continue boiling for 20 minutes Drain and set aside

Submerged pork in hot cooking oil for few seconds strain and sprinkle with cold water Do this process 3 times until skin pops

Submerge pork until golden brown and serve hot in a platter

Cooking Tip

To avoid mess as well as burns cook in a low cooking area

Beef Caldereta Ingredients

1 12 kilo beef cut in chunks 1 potato quartered (fry in 3 minutes) 1 carrot cut in 1 inch chunks (fry in 3 minutes) 1 clove garlic pounded 1 onion chopped 1 can liver spread or ground liver 1 tomato quartered 1 can tomato sauce 15 green olives (stoned or pitted) 1 tablespoon pickles 2 tablespoons peanut butter 1 grated cheese 1 bell pepper chopped 1 tablespoon ground black pepper 2 stems kinchay (celery) chopped 12 cup soy sauce Cooking oil (Olive oil preferred if available) MSG (optional)

Beef Caldereta Cooking Instructions

In a bowl marinate beef in soy sauce and ground black pepper for 1 hour

In a saucepan sauteacute garlic and onion Add the marinated beef tomato and kitchay Continue sauteing until all liquid has evaporated and meat starts to render fat Add water enough to cover the beef Boil until beef becomes tender

Add tomato sauce and pickles Simmer for 10 minutes Add cheese peanut butter liver spread potato green olives and carrots Simmer for 5 minutes Drop the bell pepper Simmer for 1 minute before serving Serve hot

Kilawing Bituka Ingredients

Large Intestines of pork (bituka ng baboy) Garlic minced Onion sliced Ginger crushed Long green chili peppers (siling haba) Scallions chopped Banana leaf

Kilawing Bituka Cooking Instructions

Wash and mash the intestine with salt and banana leaf to get rid of the odor Wash and clean very well then boil intestine with ginger until tender Cut into desired sizes

Saute garlic and onion Add and brown the intestine Lower heat then blend with soy sauce vinegar and pepper according to taste Garnish with scallions and long green chili pepper Serve as pulutan-something to pick up when drinking a liquor

Bistek Ingredients

34 kilo tender pork or beef steaks sliced 1 tablespoon kalamansi or lemon juice 5 tablespoons soy sauce 12 teaspoon ground black pepper 1 big onion sliced in rings Salt and pepper to taste Cooking oil (Olive oil preferred)

Bistek Cooking Ingredients

Marinate porkbeef steak with kalamansi (or lemon) juice soy sauce salt and pepper for 30 minutes or more Set aside

Fry onion rings until translucent Set aside

In a skillet fry marinated porkbeef steak over high heat turning upside down several times until tender Add onion rings and just enough marinade to create oily sauce Cover and simmer until done Serve hot

Pork Binagoongan Ingredients

1 kilo pork liempo cut in serving pieces 12 cup shrimp bagoong 1 tablespoon garlic minced 1 small onion chopped 1 medium tomato sliced in 8 pcs 1 teaspoon Philippine birds eye pepper (siling labuyo) 5 tablespoon vinegar 12 tablespoon sugar 1 eggplant cut in slices

Pork Binagoongan Cooking Preparation

Boil pork until tender and cut into cubes Set aside

Sauteacute garlic onion and tomato Add pork and shrimp bagoong Stir fry for few minutes until pork starts to render fat and edges turn to brown Add vinegar and siling labuyo Simmer for 5 minutes Season with sugar and drop the eggplant Continue cooking in low fire until the eggplant is done Serve hot

Bopis Ingredients

12 kilo pork lungs 12 kilo pork heart 1 medium carrots cut into small cubes 1 medium kinchay or celery 5 Philippine birdrsquos eye (siling labuyo) 5 tablespoons soy sauce 5 tablespoons vinegar 1 tablespoon annatto (atsuete) seeds substitute 14 cup catsup Salt and pepper to taste MSG (optional)

Bopis Cooking Preparation

Boil the heart and lungs for 10 minutes Remove and chop into small sizes Set aside and discard the water

Boil again for another 10 minutes in new water Strain and set aside

Mash the annatto seeds in 14 cup water Save the annatto water and discards the seeds

Sauteacute garlic and onion Add lungs heart kinchay and soy sauce Saute for another 10 minutes Add vinegar and siling labuyo Simmer for 5 minutes Season with salt and pepper Add carrots and annato water Simmer and continue cooking until done Serve hot

Kalderetang Kambing Ingredients

1 12 kilos goat meat cut into chunks 1 potato quartered 1 carrot cut in 1 inch chunks or slices 1 clove garlic pounded 1 onion chopped 1 can liver spread or ground liver 1 tomato quartered 1 can tomato sauce 15 green olives (stoned or pitted) 1 tablespoon pickles 2 tablespoons peanut butter 1 grated cheese 1 bell pepper sliced 1 tablespoon ground black pepper 2 stems kinchay (celery) chopped 2 laurel leaves 12 cup soy sauce Cooking oil MSG (optional)

Kalderetang Kambing Cooking Instructions

Fry the potato and carrot for 3 minutes Set aside

In a bowl marinate goat meat in vinegar soy sauce and ground black pepper for 1 hour Set aside

Sauteacute garlic and onion in a saucepan Add the marinated goatrsquos meat tomato and kitchay Continue sauteing until all liquid has evaporated and meat starts to render fat Add water enough to cover the goatrsquos meat Boil until tender

Add tomato sauce and pickles Simmer for 10 minutes Add the cheese peanut butter liver spread potato olives and carrots Simmer for 5 minutes Drop the bell pepper Simmer 1 minute before serving Serve hot

Lechon Kawali Ingredients

I kilo pork belly (liempo) 2 tablespoon salt 12 tablespoon peppercorns 4 cloves garlic pounded 1 bottle 7-up (optional) Cooking oil

Sauce Ingredients

Vinegar Soy sauce Onion chopped Garlic mined Mang Tomas lechon sauce (optional)

Lechon Kawali Cooking Instructions

Boil water with salt garlic peppercorn and 7-up Add pork and continue boiling until tender Strain pork and keep dry Deep fry in hot cooking oil until golden brown and crispy Chop the lechon kawali and serve with lechon sauce or vinegar with soy sauce onion and garlic

Pata Tim Ingredients

1 kilo porkrsquos leg (pata) cut in chunks 14 cup soy sauce 2 tablespoons brown sugar 1 onion chopped 1 clove garlic minced 1 tomato chopped 2 tablespoon banana blossoms 1 tablespoon star anise 1 can tomato sauce Cooking oil Broth

Pata Tim Cooking Instructions

In a saucepan brown pork pata in oil then add the garlic onion and tomatoes Stir fry for 3 minutes then add the broth to cover soy sauce and sugar Cover and simmer until the pork is tender When little sauce is left add the tomato sauce Simmer for few minutes until sauce thickens Season with salt pepper and oyster sauce to taste Drop the banana blossoms and star anise Cook until done are done and serve

Pork Adobo Ingredients

1 kilo pork cut in cubes 1 clove garlic pounded 1 medium onion chopped 1 tablespoon sugar 4 laurel leaves 6 tablespoons soy sauce 6 tablespoons vinegar 1 tablespoon ground black pepper 1 cup rice water 1 potato quartered Hard boiled eggs MSG (optional) Cooking oil

Pork Adobo Cooking Instructions

Fry potato in 3 minutes Set aside

Brown the pork then add rice water vinegar soy sauce and the rest of the ingredients except the potato and hard boiled eggs When pork is light tender add the potato Cook until done or when little sauce is left then garnish with hard boiled eggs

Adobong Kangkong Ingredients

1 bundle of kangkong (river spinanch) cut stems 1rdquo length 14 cup vinegar 14 cup soy sauce 1 clove garlic minced

Adobong Kangkong Cooking Instructions

Saute garlic When golden brown add all other ingredients Cover and simmer until done Donrsquot overcook the kangkong Serve hot

Filipino Spaghetti Ingredients

1 kilo spaghetti noodles 34 kilo ground beef 1 carrot minced 1 small can evaporated milk 1 can liver spread 14 kilo hotdog slices 1 tablespoon garlic minced 1 onion minced 2 bottles of banana catsup 1 can tomato sauce 1 cup grated cheese 1 tablespoon sugar Salt and pepper Cooking oil

Filipino Spaghetti Cooking Instructions

Boil spaghetti noodles with salt and cooking oil for 10 minutes Drain and set aside in a platter

Sauteacute garlic and onion Add ground beef and cook until meat turns light brown Season with salt and pepper Add banana catsup and tomato sauce Simmer for 10 minutes Add hotdog carrots sugar liver spread and milk Simmer for 5 minutes This is your sauce mixture

Pour the mixture on top of the spaghetti noddles Garnish with grated cheese

Arroz Caldo Ingredients

1 kilo chicken cut in small pieces 1 cup uncooked malagkit or plain rice or combination 1 small onion chopped 1 tablespoon garlic chopped 1 root ginger sliced 6 cups water or broth Fish sauce Cooking oil Salt to taste (optional) Chicken bouillon cubes (optional) 1 tablespoon minced fried garlic (for garnishing) 1 tablespoon scallions (for garnishing)

Arroz Caldo Cooking Instructions

In a casserole sauteacute garlic onion and ginger in oil Add chicken and stir fry with fish sauce until light browned Drain any remaining oil and then add rice Add enough water and bring to boil Continue cooking stirring occasionally until chicken is tender and rice is done (add hot water if necessary) Season with fish sauce according to taste Serve hot in a bowl Garnish on top with fried minced garlic and scallions

Cooking Tip

Always dry chicken well with paper towels before placing into hot frying pan so it wont stick

You have the option of using salt or chicken bouillon cubes as seasoning instead of fish sauce

Leche Flan (egg yolk) Ingredients

10 egg yolks (pula ng itlog) well beaten 1 big can evaporated milk 1 big can condense milk 3 tablespoons brown sugar 1 tablespoon vanilla 3 moulds (lyanera) container Aluminum foil 34 cup water

Leche Flan (egg yolks) Cooking Instructions

Mix water and sugar in the moulds Parboil in very low fire until it turns brown and sticky Do not overcook the sugar

In a bowl mix the following ingredients egg yolks evaporated milk condensed milk and vanilla Pour the mixture in the moulds and cover with aluminum foil Steam for about 15 - 20 minutes Remove from the steamer Cool it down before serving

Cooking Tip

You can also bake it for 45 minutes 370F placing the lyanera in the middle of a bigger tray half filled with water -

Okoy - Deep Fried Shredded Papayas w Shrimp

Ingredients

1 medium sized Papaya shredded

14 kilo of prawns

1 onion sliced

12 cup of flour

1 egg

1 cup of water

12 tsp of salt

Cooking oil for deep frying

Cooking Procedure

Mix flour egg salt and water in a bowl then add the shredded papaya and mix it well

Get your deep frying pan and pour the cooking oil Let it heat up well Get a small saucer and place about two to three spoonful of your papaya and flour mixture Flatten the mixture with the back of a spoon to have a nice round shape of about an inch thickness Decorate the top with a prawn from the saucer slide the mixture gently on your hot oil and cook both sides until golden brown Be careful dont splatter it Now to prepare a vinegar dip - Get a cup of Vinegar (any kind but preferably sukang puti or according to your likeness) chopped some chilis ground garlic salt and pepper

Sisig BangusMilkfish

Ampalaya Leaves with Sardines

Palitaw

Ingredients and cooking procedure after the jump

Ingredients

1 kilo of Galapong malagkit (Glutinous rice dough)

1 coconut meat grated

12 kilo fo white sugar

Water for cooking

Sesame seeds toasted

Cooking procedure

Divide the galapong into several portions depending on the size of serving you desire

Roll each ortion into a ball and flatten to make a tounge like shape

Boil some water While the water is boiling dro each of the galaong portions It is cooked when the galapong surfaces

Remove each cooked portion Allow to cool

Dredge in grated coconut and srinkle with sugar mixed with toasted sesame seeds before serving

Page 28: Pinoy Recipe

Nilagang Baka Ingredients

1 kilo beef cut in chunks 1 small head cabbage (repolyo) quartered 14 kilo Chinese cabbage (pechay) 2 potatoes quartered 1 onion sliced 1 tablespoon peppercorns Fish sauce 2 beef boullion 1 lemon or 5 kalamansis Soy sauce

Nilagang Baka Cooking Instructions

Fry the potatoes in 3 minutes Set aside

In a stock pot simmer the beef with onion and peppercorn for at least one hour Remove the scum that rises above the soup More water maybe added if the beef if tough When beef is very tender add potatoes and carrots Let stand for 5 minutes Add repolyo cabbage and Chinese cabbage Season with fish sauce according to taste

Remove from fire and serve hot with a mixture consisting of soy sauce and lemon or kalamansi juice

Cooking Tip

Boiling the beef chunks slowly and gently over low heat brings out the flavor of the meat and keeps the meat very tender

But but butif you dont have much time and you want to expedite the cooking process use pressure cooker to soften the meat of the beef shank When tender add the necessary ingredients

Sweet and Sour Meatballs Ingredients

Meatballs Ingredients

1 kilo ground pork or beef 1 onion minced 1 clove garlic minced 3 well beaten eggs 12 cup flour Ground pepper Soy sauce Salt

Sauce Mixture Ingredients

1 can pineapple (set aside juice) sliced 1 carrot sliced 1 bell pepper sliced lengthwise 4 tablespoons garlic minced 1 onion chopped 12 tablespoon salt 1 tablespoon sugar 3 tablespoons soy sauce 12 cup water 2 tablespoons flour Ground black pepper Cooking oil

Sweet and Sour Meatballs Cooking Instructions

In a bowl mix all the meat balls ingredients together Season with salt soy sauce and pepper according to taste Form a ball 1rdquo diameter out of the mixture Deep fry the raw meat balls until golden brown Strain drain in a plate with paper towel and set aside in a platter

In a skillet sauteacute garlic and onion Add the pineapple and carrot Simmer for 10 minutes Add the pineapple juice sugar soy sauce water flour salt and water Simmer until a saucy consistency is achieved Add bell pepper Simmer for 1 minute

Pour the hot sauce (mixture) on top of the meat balls Serve hot with rice

Lechon Liempo Ingredients

Pork meat (liempo) 12 -16 inches long Garlic pounded Salt and pepper to taste Rosemary leaves Sliced tomatoes for garnishing

Lechon Liempo Cooking Instructions

Wash and dry meat with paper towel Rub inner layer of meat with a mixture of salt pepper garlic and rosemary leaves Roll meat and then tie both ends forming a circular tube form Place in a roasting pan

Preheat oven to 400F Bake in oven for about 15 minutes and then decrease heat to 350F Bake for about one and a half hours to 2 hours or until meat turns golden brown and crispy Remove pan from oven then put meat on a rack Slice in rings and place in a platter Garnish with sliced tomatoes then serve

Lechon Kawali Ingredients

I kilo pork belly (liempo) 2 tablespoon salt 12 tablespoon peppercorns 4 cloves garlic pounded 1 bottle 7-up (optional) Cooking oil

Sauce Ingredients

Vinegar Soy sauce Onion chopped Garlic mined Mang Tomas lechon sauce (optional)

Lechon Kawali Cooking Instructions

Boil water with salt garlic peppercorn and 7-up Add pork and continue boiling until tender Strain pork and keep dry Deep fry in hot cooking oil until golden brown and crispy Chop the lechon kawali and serve with lechon sauce or vinegar with soy sauce onion and garlic

Kilawing Kambing Ingredients

1 kilo goatrsquos meat with skin preferred cuts are from the thigh loin neck and shoulder 2 big onions sliced 1 root ginger cut in strips (optional) 3 siling labuyo chopped Vinegar Salt and pepper Soy sauce

Kilawing Kambing Cooking Instructions

Marinate goat meat in soy sauce grill then make small slices

Balance seasoning with vinegar salt and pepper according to taste Garnish with onion and silling labuyo Refrigerate then serve

Insarabasab Ingredients

1 kilo pork (shoulder preferred) 1 onion thinly sliced 1 ginger root chopped 1 tablespoon Philippine birds eye pepper (siling labuyo) 12 tablespoon ground pepper 2 tablespoons vinegar 1 lemon or 5 kalamansi Soy sauce Salt to taste

Insarabasab Cooking Instructions

Slice the pork 1rdquo thick for roasting Spice with salt

Roast pork over an open fire until all pink color of meat disappears When roasted slice pork again into 14 x 1 (thickness x length) long strips and then mixed with onions ginger vinegar pepper and siling labuyo Season with soy sauce and lemon or kalamansi juice according to taste Serve as food in a meal or as pulutan (something to pick up during drinking session)

Igado Ingredients

1 kilo combination of the following

Porkrsquos liver cut in slices

porkrsquos kidney cut in slices

porkrsquos heart cut in slices

1 tablespoon garlic minced 1 medium onion chopped 1 segment ginger cut in stripes 1 small can green peas (gisantes) 2 small carrots cut in slices 1 bell pepper cut in slices 1 cup vinegar Soy sauce Salt and pepper Cooking oil

Igado Cooking Instructions

In a bowl marinate liver in vinegar Set aside

Saute garlic ginger and onion in oil Add porkrsquos heart and kidney and spice with salt and pepper Saute for 15 minutes or until broth comes out from the innards (add 14 cup water if necessary to soften) Add the liver and continue sauteing for another 5 minutes Add soy sauce to season and continue cooking until sauce thickens Add the carrots fist and when tender drop the bell pepper and peas Cook until vegetables are done

Cooking Tip

You can use porks meat (pork belly preferred) tenderloin spleen or combination if porks heart and kidney are not available

Per photo and if you want it dried just transfer the Igado mixture in another pan and saute until dry But its the one with sauce that is traditional and authentic

Pork Humba Ingredients

12 kilo pork belly cut in cubes 2 cloves garlic crushed 1 small onion chopped 13 cup vinegar 14 cup soy sauce 14 cup brown sugar 3 bay leaves 1 cup rice water 14 tablespoon ground black pepper Cooking oil

Pork Humba Cooking Instructions

Marinate pork in soy sauce and pepper for 1 hour

Saute garlic and onion Add pork from the marinade and bay leaves Stir fry for few minutes until pork starts to render its oily fat Add rice water then bring to a boil until most of the liquid has evaporated Add vinegar but do not stir in order not to over sour the flavor Parboil for few minutes then add the brown sugar stirring once in a while Simmer until a saucy consistency is achieved Adjust seasoning with soy sauce according to taste Serve hot

Dinuguan (Pork Blood Stew) Ingredients

1 kilo pork meat ear intestine or combinations 3-4 cups porkrsquos or beefrsquos blood 1 small head of garlic minced 1 small onion minced 1 tomato chopped 3 long peppers (siling haba) 5 tablespoon vinegar Salt or fish sauce (patis) to taste MSG (optional)

Dinuguan (Pork Blood Stew) Cooking Instructions

Boil pork until tender and cut into desired sizes Save the broth

Sauteacute garlic and onion Add the pork and spice with salt Continue sauteing until liquid has evaporated and meat starts to render fat and edges turn to brown

Add vinegar broth and siling labuyo Simmer for 10 minutes Adjust seasoning with fish sauce according to taste Pour porkrsquos blood stirring regularly for 5 minutes Remove from fire and serve hot

Crispy Pata Ingrediets

1 kilo porkrsquos knuckle (pata) 1 onion chopped 2 bay leaves 14 cup peppercorns 2 tablespoons salt Cooking oil

Sauce Ingredients

1 tablespoon onion chopped 1 tablespoon garlic pounded 12 cup vinegar Soy sauce to taste

Crispy Pata Cooking Ingredients

Boil porkrsquos knuckle in a stock pot with enough water to cover (more water maybe added if the meat is tough) Add salt bay leaves peppercorn and onion Continue boiling until tender then drain and hang to dry Place in the refrigerator overnight Deep fry in hot cooking oil until golden brown Serve with a mixture composed of soy sauce vinegar garlic and onion

Bagnet (Chicharon Baboy) Ingredients

1 kilo pork belly cut into desired pieces 1 liter cooking oil 12 liter water Salt to taste Water

Bagnet (Chicharon Baboy) Cooking Instructions

In a stock pot bring water to a boil with added salt Drop pork and continue boiling for 20 minutes Drain and set aside

Submerged pork in hot cooking oil for few seconds strain and sprinkle with cold water Do this process 3 times until skin pops

Submerge pork until golden brown and serve hot in a platter

Cooking Tip

To avoid mess as well as burns cook in a low cooking area

Beef Caldereta Ingredients

1 12 kilo beef cut in chunks 1 potato quartered (fry in 3 minutes) 1 carrot cut in 1 inch chunks (fry in 3 minutes) 1 clove garlic pounded 1 onion chopped 1 can liver spread or ground liver 1 tomato quartered 1 can tomato sauce 15 green olives (stoned or pitted) 1 tablespoon pickles 2 tablespoons peanut butter 1 grated cheese 1 bell pepper chopped 1 tablespoon ground black pepper 2 stems kinchay (celery) chopped 12 cup soy sauce Cooking oil (Olive oil preferred if available) MSG (optional)

Beef Caldereta Cooking Instructions

In a bowl marinate beef in soy sauce and ground black pepper for 1 hour

In a saucepan sauteacute garlic and onion Add the marinated beef tomato and kitchay Continue sauteing until all liquid has evaporated and meat starts to render fat Add water enough to cover the beef Boil until beef becomes tender

Add tomato sauce and pickles Simmer for 10 minutes Add cheese peanut butter liver spread potato green olives and carrots Simmer for 5 minutes Drop the bell pepper Simmer for 1 minute before serving Serve hot

Kilawing Bituka Ingredients

Large Intestines of pork (bituka ng baboy) Garlic minced Onion sliced Ginger crushed Long green chili peppers (siling haba) Scallions chopped Banana leaf

Kilawing Bituka Cooking Instructions

Wash and mash the intestine with salt and banana leaf to get rid of the odor Wash and clean very well then boil intestine with ginger until tender Cut into desired sizes

Saute garlic and onion Add and brown the intestine Lower heat then blend with soy sauce vinegar and pepper according to taste Garnish with scallions and long green chili pepper Serve as pulutan-something to pick up when drinking a liquor

Bistek Ingredients

34 kilo tender pork or beef steaks sliced 1 tablespoon kalamansi or lemon juice 5 tablespoons soy sauce 12 teaspoon ground black pepper 1 big onion sliced in rings Salt and pepper to taste Cooking oil (Olive oil preferred)

Bistek Cooking Ingredients

Marinate porkbeef steak with kalamansi (or lemon) juice soy sauce salt and pepper for 30 minutes or more Set aside

Fry onion rings until translucent Set aside

In a skillet fry marinated porkbeef steak over high heat turning upside down several times until tender Add onion rings and just enough marinade to create oily sauce Cover and simmer until done Serve hot

Pork Binagoongan Ingredients

1 kilo pork liempo cut in serving pieces 12 cup shrimp bagoong 1 tablespoon garlic minced 1 small onion chopped 1 medium tomato sliced in 8 pcs 1 teaspoon Philippine birds eye pepper (siling labuyo) 5 tablespoon vinegar 12 tablespoon sugar 1 eggplant cut in slices

Pork Binagoongan Cooking Preparation

Boil pork until tender and cut into cubes Set aside

Sauteacute garlic onion and tomato Add pork and shrimp bagoong Stir fry for few minutes until pork starts to render fat and edges turn to brown Add vinegar and siling labuyo Simmer for 5 minutes Season with sugar and drop the eggplant Continue cooking in low fire until the eggplant is done Serve hot

Bopis Ingredients

12 kilo pork lungs 12 kilo pork heart 1 medium carrots cut into small cubes 1 medium kinchay or celery 5 Philippine birdrsquos eye (siling labuyo) 5 tablespoons soy sauce 5 tablespoons vinegar 1 tablespoon annatto (atsuete) seeds substitute 14 cup catsup Salt and pepper to taste MSG (optional)

Bopis Cooking Preparation

Boil the heart and lungs for 10 minutes Remove and chop into small sizes Set aside and discard the water

Boil again for another 10 minutes in new water Strain and set aside

Mash the annatto seeds in 14 cup water Save the annatto water and discards the seeds

Sauteacute garlic and onion Add lungs heart kinchay and soy sauce Saute for another 10 minutes Add vinegar and siling labuyo Simmer for 5 minutes Season with salt and pepper Add carrots and annato water Simmer and continue cooking until done Serve hot

Kalderetang Kambing Ingredients

1 12 kilos goat meat cut into chunks 1 potato quartered 1 carrot cut in 1 inch chunks or slices 1 clove garlic pounded 1 onion chopped 1 can liver spread or ground liver 1 tomato quartered 1 can tomato sauce 15 green olives (stoned or pitted) 1 tablespoon pickles 2 tablespoons peanut butter 1 grated cheese 1 bell pepper sliced 1 tablespoon ground black pepper 2 stems kinchay (celery) chopped 2 laurel leaves 12 cup soy sauce Cooking oil MSG (optional)

Kalderetang Kambing Cooking Instructions

Fry the potato and carrot for 3 minutes Set aside

In a bowl marinate goat meat in vinegar soy sauce and ground black pepper for 1 hour Set aside

Sauteacute garlic and onion in a saucepan Add the marinated goatrsquos meat tomato and kitchay Continue sauteing until all liquid has evaporated and meat starts to render fat Add water enough to cover the goatrsquos meat Boil until tender

Add tomato sauce and pickles Simmer for 10 minutes Add the cheese peanut butter liver spread potato olives and carrots Simmer for 5 minutes Drop the bell pepper Simmer 1 minute before serving Serve hot

Lechon Kawali Ingredients

I kilo pork belly (liempo) 2 tablespoon salt 12 tablespoon peppercorns 4 cloves garlic pounded 1 bottle 7-up (optional) Cooking oil

Sauce Ingredients

Vinegar Soy sauce Onion chopped Garlic mined Mang Tomas lechon sauce (optional)

Lechon Kawali Cooking Instructions

Boil water with salt garlic peppercorn and 7-up Add pork and continue boiling until tender Strain pork and keep dry Deep fry in hot cooking oil until golden brown and crispy Chop the lechon kawali and serve with lechon sauce or vinegar with soy sauce onion and garlic

Pata Tim Ingredients

1 kilo porkrsquos leg (pata) cut in chunks 14 cup soy sauce 2 tablespoons brown sugar 1 onion chopped 1 clove garlic minced 1 tomato chopped 2 tablespoon banana blossoms 1 tablespoon star anise 1 can tomato sauce Cooking oil Broth

Pata Tim Cooking Instructions

In a saucepan brown pork pata in oil then add the garlic onion and tomatoes Stir fry for 3 minutes then add the broth to cover soy sauce and sugar Cover and simmer until the pork is tender When little sauce is left add the tomato sauce Simmer for few minutes until sauce thickens Season with salt pepper and oyster sauce to taste Drop the banana blossoms and star anise Cook until done are done and serve

Pork Adobo Ingredients

1 kilo pork cut in cubes 1 clove garlic pounded 1 medium onion chopped 1 tablespoon sugar 4 laurel leaves 6 tablespoons soy sauce 6 tablespoons vinegar 1 tablespoon ground black pepper 1 cup rice water 1 potato quartered Hard boiled eggs MSG (optional) Cooking oil

Pork Adobo Cooking Instructions

Fry potato in 3 minutes Set aside

Brown the pork then add rice water vinegar soy sauce and the rest of the ingredients except the potato and hard boiled eggs When pork is light tender add the potato Cook until done or when little sauce is left then garnish with hard boiled eggs

Adobong Kangkong Ingredients

1 bundle of kangkong (river spinanch) cut stems 1rdquo length 14 cup vinegar 14 cup soy sauce 1 clove garlic minced

Adobong Kangkong Cooking Instructions

Saute garlic When golden brown add all other ingredients Cover and simmer until done Donrsquot overcook the kangkong Serve hot

Filipino Spaghetti Ingredients

1 kilo spaghetti noodles 34 kilo ground beef 1 carrot minced 1 small can evaporated milk 1 can liver spread 14 kilo hotdog slices 1 tablespoon garlic minced 1 onion minced 2 bottles of banana catsup 1 can tomato sauce 1 cup grated cheese 1 tablespoon sugar Salt and pepper Cooking oil

Filipino Spaghetti Cooking Instructions

Boil spaghetti noodles with salt and cooking oil for 10 minutes Drain and set aside in a platter

Sauteacute garlic and onion Add ground beef and cook until meat turns light brown Season with salt and pepper Add banana catsup and tomato sauce Simmer for 10 minutes Add hotdog carrots sugar liver spread and milk Simmer for 5 minutes This is your sauce mixture

Pour the mixture on top of the spaghetti noddles Garnish with grated cheese

Arroz Caldo Ingredients

1 kilo chicken cut in small pieces 1 cup uncooked malagkit or plain rice or combination 1 small onion chopped 1 tablespoon garlic chopped 1 root ginger sliced 6 cups water or broth Fish sauce Cooking oil Salt to taste (optional) Chicken bouillon cubes (optional) 1 tablespoon minced fried garlic (for garnishing) 1 tablespoon scallions (for garnishing)

Arroz Caldo Cooking Instructions

In a casserole sauteacute garlic onion and ginger in oil Add chicken and stir fry with fish sauce until light browned Drain any remaining oil and then add rice Add enough water and bring to boil Continue cooking stirring occasionally until chicken is tender and rice is done (add hot water if necessary) Season with fish sauce according to taste Serve hot in a bowl Garnish on top with fried minced garlic and scallions

Cooking Tip

Always dry chicken well with paper towels before placing into hot frying pan so it wont stick

You have the option of using salt or chicken bouillon cubes as seasoning instead of fish sauce

Leche Flan (egg yolk) Ingredients

10 egg yolks (pula ng itlog) well beaten 1 big can evaporated milk 1 big can condense milk 3 tablespoons brown sugar 1 tablespoon vanilla 3 moulds (lyanera) container Aluminum foil 34 cup water

Leche Flan (egg yolks) Cooking Instructions

Mix water and sugar in the moulds Parboil in very low fire until it turns brown and sticky Do not overcook the sugar

In a bowl mix the following ingredients egg yolks evaporated milk condensed milk and vanilla Pour the mixture in the moulds and cover with aluminum foil Steam for about 15 - 20 minutes Remove from the steamer Cool it down before serving

Cooking Tip

You can also bake it for 45 minutes 370F placing the lyanera in the middle of a bigger tray half filled with water -

Okoy - Deep Fried Shredded Papayas w Shrimp

Ingredients

1 medium sized Papaya shredded

14 kilo of prawns

1 onion sliced

12 cup of flour

1 egg

1 cup of water

12 tsp of salt

Cooking oil for deep frying

Cooking Procedure

Mix flour egg salt and water in a bowl then add the shredded papaya and mix it well

Get your deep frying pan and pour the cooking oil Let it heat up well Get a small saucer and place about two to three spoonful of your papaya and flour mixture Flatten the mixture with the back of a spoon to have a nice round shape of about an inch thickness Decorate the top with a prawn from the saucer slide the mixture gently on your hot oil and cook both sides until golden brown Be careful dont splatter it Now to prepare a vinegar dip - Get a cup of Vinegar (any kind but preferably sukang puti or according to your likeness) chopped some chilis ground garlic salt and pepper

Sisig BangusMilkfish

Ampalaya Leaves with Sardines

Palitaw

Ingredients and cooking procedure after the jump

Ingredients

1 kilo of Galapong malagkit (Glutinous rice dough)

1 coconut meat grated

12 kilo fo white sugar

Water for cooking

Sesame seeds toasted

Cooking procedure

Divide the galapong into several portions depending on the size of serving you desire

Roll each ortion into a ball and flatten to make a tounge like shape

Boil some water While the water is boiling dro each of the galaong portions It is cooked when the galapong surfaces

Remove each cooked portion Allow to cool

Dredge in grated coconut and srinkle with sugar mixed with toasted sesame seeds before serving

Page 29: Pinoy Recipe

Sweet and Sour Meatballs Ingredients

Meatballs Ingredients

1 kilo ground pork or beef 1 onion minced 1 clove garlic minced 3 well beaten eggs 12 cup flour Ground pepper Soy sauce Salt

Sauce Mixture Ingredients

1 can pineapple (set aside juice) sliced 1 carrot sliced 1 bell pepper sliced lengthwise 4 tablespoons garlic minced 1 onion chopped 12 tablespoon salt 1 tablespoon sugar 3 tablespoons soy sauce 12 cup water 2 tablespoons flour Ground black pepper Cooking oil

Sweet and Sour Meatballs Cooking Instructions

In a bowl mix all the meat balls ingredients together Season with salt soy sauce and pepper according to taste Form a ball 1rdquo diameter out of the mixture Deep fry the raw meat balls until golden brown Strain drain in a plate with paper towel and set aside in a platter

In a skillet sauteacute garlic and onion Add the pineapple and carrot Simmer for 10 minutes Add the pineapple juice sugar soy sauce water flour salt and water Simmer until a saucy consistency is achieved Add bell pepper Simmer for 1 minute

Pour the hot sauce (mixture) on top of the meat balls Serve hot with rice

Lechon Liempo Ingredients

Pork meat (liempo) 12 -16 inches long Garlic pounded Salt and pepper to taste Rosemary leaves Sliced tomatoes for garnishing

Lechon Liempo Cooking Instructions

Wash and dry meat with paper towel Rub inner layer of meat with a mixture of salt pepper garlic and rosemary leaves Roll meat and then tie both ends forming a circular tube form Place in a roasting pan

Preheat oven to 400F Bake in oven for about 15 minutes and then decrease heat to 350F Bake for about one and a half hours to 2 hours or until meat turns golden brown and crispy Remove pan from oven then put meat on a rack Slice in rings and place in a platter Garnish with sliced tomatoes then serve

Lechon Kawali Ingredients

I kilo pork belly (liempo) 2 tablespoon salt 12 tablespoon peppercorns 4 cloves garlic pounded 1 bottle 7-up (optional) Cooking oil

Sauce Ingredients

Vinegar Soy sauce Onion chopped Garlic mined Mang Tomas lechon sauce (optional)

Lechon Kawali Cooking Instructions

Boil water with salt garlic peppercorn and 7-up Add pork and continue boiling until tender Strain pork and keep dry Deep fry in hot cooking oil until golden brown and crispy Chop the lechon kawali and serve with lechon sauce or vinegar with soy sauce onion and garlic

Kilawing Kambing Ingredients

1 kilo goatrsquos meat with skin preferred cuts are from the thigh loin neck and shoulder 2 big onions sliced 1 root ginger cut in strips (optional) 3 siling labuyo chopped Vinegar Salt and pepper Soy sauce

Kilawing Kambing Cooking Instructions

Marinate goat meat in soy sauce grill then make small slices

Balance seasoning with vinegar salt and pepper according to taste Garnish with onion and silling labuyo Refrigerate then serve

Insarabasab Ingredients

1 kilo pork (shoulder preferred) 1 onion thinly sliced 1 ginger root chopped 1 tablespoon Philippine birds eye pepper (siling labuyo) 12 tablespoon ground pepper 2 tablespoons vinegar 1 lemon or 5 kalamansi Soy sauce Salt to taste

Insarabasab Cooking Instructions

Slice the pork 1rdquo thick for roasting Spice with salt

Roast pork over an open fire until all pink color of meat disappears When roasted slice pork again into 14 x 1 (thickness x length) long strips and then mixed with onions ginger vinegar pepper and siling labuyo Season with soy sauce and lemon or kalamansi juice according to taste Serve as food in a meal or as pulutan (something to pick up during drinking session)

Igado Ingredients

1 kilo combination of the following

Porkrsquos liver cut in slices

porkrsquos kidney cut in slices

porkrsquos heart cut in slices

1 tablespoon garlic minced 1 medium onion chopped 1 segment ginger cut in stripes 1 small can green peas (gisantes) 2 small carrots cut in slices 1 bell pepper cut in slices 1 cup vinegar Soy sauce Salt and pepper Cooking oil

Igado Cooking Instructions

In a bowl marinate liver in vinegar Set aside

Saute garlic ginger and onion in oil Add porkrsquos heart and kidney and spice with salt and pepper Saute for 15 minutes or until broth comes out from the innards (add 14 cup water if necessary to soften) Add the liver and continue sauteing for another 5 minutes Add soy sauce to season and continue cooking until sauce thickens Add the carrots fist and when tender drop the bell pepper and peas Cook until vegetables are done

Cooking Tip

You can use porks meat (pork belly preferred) tenderloin spleen or combination if porks heart and kidney are not available

Per photo and if you want it dried just transfer the Igado mixture in another pan and saute until dry But its the one with sauce that is traditional and authentic

Pork Humba Ingredients

12 kilo pork belly cut in cubes 2 cloves garlic crushed 1 small onion chopped 13 cup vinegar 14 cup soy sauce 14 cup brown sugar 3 bay leaves 1 cup rice water 14 tablespoon ground black pepper Cooking oil

Pork Humba Cooking Instructions

Marinate pork in soy sauce and pepper for 1 hour

Saute garlic and onion Add pork from the marinade and bay leaves Stir fry for few minutes until pork starts to render its oily fat Add rice water then bring to a boil until most of the liquid has evaporated Add vinegar but do not stir in order not to over sour the flavor Parboil for few minutes then add the brown sugar stirring once in a while Simmer until a saucy consistency is achieved Adjust seasoning with soy sauce according to taste Serve hot

Dinuguan (Pork Blood Stew) Ingredients

1 kilo pork meat ear intestine or combinations 3-4 cups porkrsquos or beefrsquos blood 1 small head of garlic minced 1 small onion minced 1 tomato chopped 3 long peppers (siling haba) 5 tablespoon vinegar Salt or fish sauce (patis) to taste MSG (optional)

Dinuguan (Pork Blood Stew) Cooking Instructions

Boil pork until tender and cut into desired sizes Save the broth

Sauteacute garlic and onion Add the pork and spice with salt Continue sauteing until liquid has evaporated and meat starts to render fat and edges turn to brown

Add vinegar broth and siling labuyo Simmer for 10 minutes Adjust seasoning with fish sauce according to taste Pour porkrsquos blood stirring regularly for 5 minutes Remove from fire and serve hot

Crispy Pata Ingrediets

1 kilo porkrsquos knuckle (pata) 1 onion chopped 2 bay leaves 14 cup peppercorns 2 tablespoons salt Cooking oil

Sauce Ingredients

1 tablespoon onion chopped 1 tablespoon garlic pounded 12 cup vinegar Soy sauce to taste

Crispy Pata Cooking Ingredients

Boil porkrsquos knuckle in a stock pot with enough water to cover (more water maybe added if the meat is tough) Add salt bay leaves peppercorn and onion Continue boiling until tender then drain and hang to dry Place in the refrigerator overnight Deep fry in hot cooking oil until golden brown Serve with a mixture composed of soy sauce vinegar garlic and onion

Bagnet (Chicharon Baboy) Ingredients

1 kilo pork belly cut into desired pieces 1 liter cooking oil 12 liter water Salt to taste Water

Bagnet (Chicharon Baboy) Cooking Instructions

In a stock pot bring water to a boil with added salt Drop pork and continue boiling for 20 minutes Drain and set aside

Submerged pork in hot cooking oil for few seconds strain and sprinkle with cold water Do this process 3 times until skin pops

Submerge pork until golden brown and serve hot in a platter

Cooking Tip

To avoid mess as well as burns cook in a low cooking area

Beef Caldereta Ingredients

1 12 kilo beef cut in chunks 1 potato quartered (fry in 3 minutes) 1 carrot cut in 1 inch chunks (fry in 3 minutes) 1 clove garlic pounded 1 onion chopped 1 can liver spread or ground liver 1 tomato quartered 1 can tomato sauce 15 green olives (stoned or pitted) 1 tablespoon pickles 2 tablespoons peanut butter 1 grated cheese 1 bell pepper chopped 1 tablespoon ground black pepper 2 stems kinchay (celery) chopped 12 cup soy sauce Cooking oil (Olive oil preferred if available) MSG (optional)

Beef Caldereta Cooking Instructions

In a bowl marinate beef in soy sauce and ground black pepper for 1 hour

In a saucepan sauteacute garlic and onion Add the marinated beef tomato and kitchay Continue sauteing until all liquid has evaporated and meat starts to render fat Add water enough to cover the beef Boil until beef becomes tender

Add tomato sauce and pickles Simmer for 10 minutes Add cheese peanut butter liver spread potato green olives and carrots Simmer for 5 minutes Drop the bell pepper Simmer for 1 minute before serving Serve hot

Kilawing Bituka Ingredients

Large Intestines of pork (bituka ng baboy) Garlic minced Onion sliced Ginger crushed Long green chili peppers (siling haba) Scallions chopped Banana leaf

Kilawing Bituka Cooking Instructions

Wash and mash the intestine with salt and banana leaf to get rid of the odor Wash and clean very well then boil intestine with ginger until tender Cut into desired sizes

Saute garlic and onion Add and brown the intestine Lower heat then blend with soy sauce vinegar and pepper according to taste Garnish with scallions and long green chili pepper Serve as pulutan-something to pick up when drinking a liquor

Bistek Ingredients

34 kilo tender pork or beef steaks sliced 1 tablespoon kalamansi or lemon juice 5 tablespoons soy sauce 12 teaspoon ground black pepper 1 big onion sliced in rings Salt and pepper to taste Cooking oil (Olive oil preferred)

Bistek Cooking Ingredients

Marinate porkbeef steak with kalamansi (or lemon) juice soy sauce salt and pepper for 30 minutes or more Set aside

Fry onion rings until translucent Set aside

In a skillet fry marinated porkbeef steak over high heat turning upside down several times until tender Add onion rings and just enough marinade to create oily sauce Cover and simmer until done Serve hot

Pork Binagoongan Ingredients

1 kilo pork liempo cut in serving pieces 12 cup shrimp bagoong 1 tablespoon garlic minced 1 small onion chopped 1 medium tomato sliced in 8 pcs 1 teaspoon Philippine birds eye pepper (siling labuyo) 5 tablespoon vinegar 12 tablespoon sugar 1 eggplant cut in slices

Pork Binagoongan Cooking Preparation

Boil pork until tender and cut into cubes Set aside

Sauteacute garlic onion and tomato Add pork and shrimp bagoong Stir fry for few minutes until pork starts to render fat and edges turn to brown Add vinegar and siling labuyo Simmer for 5 minutes Season with sugar and drop the eggplant Continue cooking in low fire until the eggplant is done Serve hot

Bopis Ingredients

12 kilo pork lungs 12 kilo pork heart 1 medium carrots cut into small cubes 1 medium kinchay or celery 5 Philippine birdrsquos eye (siling labuyo) 5 tablespoons soy sauce 5 tablespoons vinegar 1 tablespoon annatto (atsuete) seeds substitute 14 cup catsup Salt and pepper to taste MSG (optional)

Bopis Cooking Preparation

Boil the heart and lungs for 10 minutes Remove and chop into small sizes Set aside and discard the water

Boil again for another 10 minutes in new water Strain and set aside

Mash the annatto seeds in 14 cup water Save the annatto water and discards the seeds

Sauteacute garlic and onion Add lungs heart kinchay and soy sauce Saute for another 10 minutes Add vinegar and siling labuyo Simmer for 5 minutes Season with salt and pepper Add carrots and annato water Simmer and continue cooking until done Serve hot

Kalderetang Kambing Ingredients

1 12 kilos goat meat cut into chunks 1 potato quartered 1 carrot cut in 1 inch chunks or slices 1 clove garlic pounded 1 onion chopped 1 can liver spread or ground liver 1 tomato quartered 1 can tomato sauce 15 green olives (stoned or pitted) 1 tablespoon pickles 2 tablespoons peanut butter 1 grated cheese 1 bell pepper sliced 1 tablespoon ground black pepper 2 stems kinchay (celery) chopped 2 laurel leaves 12 cup soy sauce Cooking oil MSG (optional)

Kalderetang Kambing Cooking Instructions

Fry the potato and carrot for 3 minutes Set aside

In a bowl marinate goat meat in vinegar soy sauce and ground black pepper for 1 hour Set aside

Sauteacute garlic and onion in a saucepan Add the marinated goatrsquos meat tomato and kitchay Continue sauteing until all liquid has evaporated and meat starts to render fat Add water enough to cover the goatrsquos meat Boil until tender

Add tomato sauce and pickles Simmer for 10 minutes Add the cheese peanut butter liver spread potato olives and carrots Simmer for 5 minutes Drop the bell pepper Simmer 1 minute before serving Serve hot

Lechon Kawali Ingredients

I kilo pork belly (liempo) 2 tablespoon salt 12 tablespoon peppercorns 4 cloves garlic pounded 1 bottle 7-up (optional) Cooking oil

Sauce Ingredients

Vinegar Soy sauce Onion chopped Garlic mined Mang Tomas lechon sauce (optional)

Lechon Kawali Cooking Instructions

Boil water with salt garlic peppercorn and 7-up Add pork and continue boiling until tender Strain pork and keep dry Deep fry in hot cooking oil until golden brown and crispy Chop the lechon kawali and serve with lechon sauce or vinegar with soy sauce onion and garlic

Pata Tim Ingredients

1 kilo porkrsquos leg (pata) cut in chunks 14 cup soy sauce 2 tablespoons brown sugar 1 onion chopped 1 clove garlic minced 1 tomato chopped 2 tablespoon banana blossoms 1 tablespoon star anise 1 can tomato sauce Cooking oil Broth

Pata Tim Cooking Instructions

In a saucepan brown pork pata in oil then add the garlic onion and tomatoes Stir fry for 3 minutes then add the broth to cover soy sauce and sugar Cover and simmer until the pork is tender When little sauce is left add the tomato sauce Simmer for few minutes until sauce thickens Season with salt pepper and oyster sauce to taste Drop the banana blossoms and star anise Cook until done are done and serve

Pork Adobo Ingredients

1 kilo pork cut in cubes 1 clove garlic pounded 1 medium onion chopped 1 tablespoon sugar 4 laurel leaves 6 tablespoons soy sauce 6 tablespoons vinegar 1 tablespoon ground black pepper 1 cup rice water 1 potato quartered Hard boiled eggs MSG (optional) Cooking oil

Pork Adobo Cooking Instructions

Fry potato in 3 minutes Set aside

Brown the pork then add rice water vinegar soy sauce and the rest of the ingredients except the potato and hard boiled eggs When pork is light tender add the potato Cook until done or when little sauce is left then garnish with hard boiled eggs

Adobong Kangkong Ingredients

1 bundle of kangkong (river spinanch) cut stems 1rdquo length 14 cup vinegar 14 cup soy sauce 1 clove garlic minced

Adobong Kangkong Cooking Instructions

Saute garlic When golden brown add all other ingredients Cover and simmer until done Donrsquot overcook the kangkong Serve hot

Filipino Spaghetti Ingredients

1 kilo spaghetti noodles 34 kilo ground beef 1 carrot minced 1 small can evaporated milk 1 can liver spread 14 kilo hotdog slices 1 tablespoon garlic minced 1 onion minced 2 bottles of banana catsup 1 can tomato sauce 1 cup grated cheese 1 tablespoon sugar Salt and pepper Cooking oil

Filipino Spaghetti Cooking Instructions

Boil spaghetti noodles with salt and cooking oil for 10 minutes Drain and set aside in a platter

Sauteacute garlic and onion Add ground beef and cook until meat turns light brown Season with salt and pepper Add banana catsup and tomato sauce Simmer for 10 minutes Add hotdog carrots sugar liver spread and milk Simmer for 5 minutes This is your sauce mixture

Pour the mixture on top of the spaghetti noddles Garnish with grated cheese

Arroz Caldo Ingredients

1 kilo chicken cut in small pieces 1 cup uncooked malagkit or plain rice or combination 1 small onion chopped 1 tablespoon garlic chopped 1 root ginger sliced 6 cups water or broth Fish sauce Cooking oil Salt to taste (optional) Chicken bouillon cubes (optional) 1 tablespoon minced fried garlic (for garnishing) 1 tablespoon scallions (for garnishing)

Arroz Caldo Cooking Instructions

In a casserole sauteacute garlic onion and ginger in oil Add chicken and stir fry with fish sauce until light browned Drain any remaining oil and then add rice Add enough water and bring to boil Continue cooking stirring occasionally until chicken is tender and rice is done (add hot water if necessary) Season with fish sauce according to taste Serve hot in a bowl Garnish on top with fried minced garlic and scallions

Cooking Tip

Always dry chicken well with paper towels before placing into hot frying pan so it wont stick

You have the option of using salt or chicken bouillon cubes as seasoning instead of fish sauce

Leche Flan (egg yolk) Ingredients

10 egg yolks (pula ng itlog) well beaten 1 big can evaporated milk 1 big can condense milk 3 tablespoons brown sugar 1 tablespoon vanilla 3 moulds (lyanera) container Aluminum foil 34 cup water

Leche Flan (egg yolks) Cooking Instructions

Mix water and sugar in the moulds Parboil in very low fire until it turns brown and sticky Do not overcook the sugar

In a bowl mix the following ingredients egg yolks evaporated milk condensed milk and vanilla Pour the mixture in the moulds and cover with aluminum foil Steam for about 15 - 20 minutes Remove from the steamer Cool it down before serving

Cooking Tip

You can also bake it for 45 minutes 370F placing the lyanera in the middle of a bigger tray half filled with water -

Okoy - Deep Fried Shredded Papayas w Shrimp

Ingredients

1 medium sized Papaya shredded

14 kilo of prawns

1 onion sliced

12 cup of flour

1 egg

1 cup of water

12 tsp of salt

Cooking oil for deep frying

Cooking Procedure

Mix flour egg salt and water in a bowl then add the shredded papaya and mix it well

Get your deep frying pan and pour the cooking oil Let it heat up well Get a small saucer and place about two to three spoonful of your papaya and flour mixture Flatten the mixture with the back of a spoon to have a nice round shape of about an inch thickness Decorate the top with a prawn from the saucer slide the mixture gently on your hot oil and cook both sides until golden brown Be careful dont splatter it Now to prepare a vinegar dip - Get a cup of Vinegar (any kind but preferably sukang puti or according to your likeness) chopped some chilis ground garlic salt and pepper

Sisig BangusMilkfish

Ampalaya Leaves with Sardines

Palitaw

Ingredients and cooking procedure after the jump

Ingredients

1 kilo of Galapong malagkit (Glutinous rice dough)

1 coconut meat grated

12 kilo fo white sugar

Water for cooking

Sesame seeds toasted

Cooking procedure

Divide the galapong into several portions depending on the size of serving you desire

Roll each ortion into a ball and flatten to make a tounge like shape

Boil some water While the water is boiling dro each of the galaong portions It is cooked when the galapong surfaces

Remove each cooked portion Allow to cool

Dredge in grated coconut and srinkle with sugar mixed with toasted sesame seeds before serving

Page 30: Pinoy Recipe

Lechon Liempo Ingredients

Pork meat (liempo) 12 -16 inches long Garlic pounded Salt and pepper to taste Rosemary leaves Sliced tomatoes for garnishing

Lechon Liempo Cooking Instructions

Wash and dry meat with paper towel Rub inner layer of meat with a mixture of salt pepper garlic and rosemary leaves Roll meat and then tie both ends forming a circular tube form Place in a roasting pan

Preheat oven to 400F Bake in oven for about 15 minutes and then decrease heat to 350F Bake for about one and a half hours to 2 hours or until meat turns golden brown and crispy Remove pan from oven then put meat on a rack Slice in rings and place in a platter Garnish with sliced tomatoes then serve

Lechon Kawali Ingredients

I kilo pork belly (liempo) 2 tablespoon salt 12 tablespoon peppercorns 4 cloves garlic pounded 1 bottle 7-up (optional) Cooking oil

Sauce Ingredients

Vinegar Soy sauce Onion chopped Garlic mined Mang Tomas lechon sauce (optional)

Lechon Kawali Cooking Instructions

Boil water with salt garlic peppercorn and 7-up Add pork and continue boiling until tender Strain pork and keep dry Deep fry in hot cooking oil until golden brown and crispy Chop the lechon kawali and serve with lechon sauce or vinegar with soy sauce onion and garlic

Kilawing Kambing Ingredients

1 kilo goatrsquos meat with skin preferred cuts are from the thigh loin neck and shoulder 2 big onions sliced 1 root ginger cut in strips (optional) 3 siling labuyo chopped Vinegar Salt and pepper Soy sauce

Kilawing Kambing Cooking Instructions

Marinate goat meat in soy sauce grill then make small slices

Balance seasoning with vinegar salt and pepper according to taste Garnish with onion and silling labuyo Refrigerate then serve

Insarabasab Ingredients

1 kilo pork (shoulder preferred) 1 onion thinly sliced 1 ginger root chopped 1 tablespoon Philippine birds eye pepper (siling labuyo) 12 tablespoon ground pepper 2 tablespoons vinegar 1 lemon or 5 kalamansi Soy sauce Salt to taste

Insarabasab Cooking Instructions

Slice the pork 1rdquo thick for roasting Spice with salt

Roast pork over an open fire until all pink color of meat disappears When roasted slice pork again into 14 x 1 (thickness x length) long strips and then mixed with onions ginger vinegar pepper and siling labuyo Season with soy sauce and lemon or kalamansi juice according to taste Serve as food in a meal or as pulutan (something to pick up during drinking session)

Igado Ingredients

1 kilo combination of the following

Porkrsquos liver cut in slices

porkrsquos kidney cut in slices

porkrsquos heart cut in slices

1 tablespoon garlic minced 1 medium onion chopped 1 segment ginger cut in stripes 1 small can green peas (gisantes) 2 small carrots cut in slices 1 bell pepper cut in slices 1 cup vinegar Soy sauce Salt and pepper Cooking oil

Igado Cooking Instructions

In a bowl marinate liver in vinegar Set aside

Saute garlic ginger and onion in oil Add porkrsquos heart and kidney and spice with salt and pepper Saute for 15 minutes or until broth comes out from the innards (add 14 cup water if necessary to soften) Add the liver and continue sauteing for another 5 minutes Add soy sauce to season and continue cooking until sauce thickens Add the carrots fist and when tender drop the bell pepper and peas Cook until vegetables are done

Cooking Tip

You can use porks meat (pork belly preferred) tenderloin spleen or combination if porks heart and kidney are not available

Per photo and if you want it dried just transfer the Igado mixture in another pan and saute until dry But its the one with sauce that is traditional and authentic

Pork Humba Ingredients

12 kilo pork belly cut in cubes 2 cloves garlic crushed 1 small onion chopped 13 cup vinegar 14 cup soy sauce 14 cup brown sugar 3 bay leaves 1 cup rice water 14 tablespoon ground black pepper Cooking oil

Pork Humba Cooking Instructions

Marinate pork in soy sauce and pepper for 1 hour

Saute garlic and onion Add pork from the marinade and bay leaves Stir fry for few minutes until pork starts to render its oily fat Add rice water then bring to a boil until most of the liquid has evaporated Add vinegar but do not stir in order not to over sour the flavor Parboil for few minutes then add the brown sugar stirring once in a while Simmer until a saucy consistency is achieved Adjust seasoning with soy sauce according to taste Serve hot

Dinuguan (Pork Blood Stew) Ingredients

1 kilo pork meat ear intestine or combinations 3-4 cups porkrsquos or beefrsquos blood 1 small head of garlic minced 1 small onion minced 1 tomato chopped 3 long peppers (siling haba) 5 tablespoon vinegar Salt or fish sauce (patis) to taste MSG (optional)

Dinuguan (Pork Blood Stew) Cooking Instructions

Boil pork until tender and cut into desired sizes Save the broth

Sauteacute garlic and onion Add the pork and spice with salt Continue sauteing until liquid has evaporated and meat starts to render fat and edges turn to brown

Add vinegar broth and siling labuyo Simmer for 10 minutes Adjust seasoning with fish sauce according to taste Pour porkrsquos blood stirring regularly for 5 minutes Remove from fire and serve hot

Crispy Pata Ingrediets

1 kilo porkrsquos knuckle (pata) 1 onion chopped 2 bay leaves 14 cup peppercorns 2 tablespoons salt Cooking oil

Sauce Ingredients

1 tablespoon onion chopped 1 tablespoon garlic pounded 12 cup vinegar Soy sauce to taste

Crispy Pata Cooking Ingredients

Boil porkrsquos knuckle in a stock pot with enough water to cover (more water maybe added if the meat is tough) Add salt bay leaves peppercorn and onion Continue boiling until tender then drain and hang to dry Place in the refrigerator overnight Deep fry in hot cooking oil until golden brown Serve with a mixture composed of soy sauce vinegar garlic and onion

Bagnet (Chicharon Baboy) Ingredients

1 kilo pork belly cut into desired pieces 1 liter cooking oil 12 liter water Salt to taste Water

Bagnet (Chicharon Baboy) Cooking Instructions

In a stock pot bring water to a boil with added salt Drop pork and continue boiling for 20 minutes Drain and set aside

Submerged pork in hot cooking oil for few seconds strain and sprinkle with cold water Do this process 3 times until skin pops

Submerge pork until golden brown and serve hot in a platter

Cooking Tip

To avoid mess as well as burns cook in a low cooking area

Beef Caldereta Ingredients

1 12 kilo beef cut in chunks 1 potato quartered (fry in 3 minutes) 1 carrot cut in 1 inch chunks (fry in 3 minutes) 1 clove garlic pounded 1 onion chopped 1 can liver spread or ground liver 1 tomato quartered 1 can tomato sauce 15 green olives (stoned or pitted) 1 tablespoon pickles 2 tablespoons peanut butter 1 grated cheese 1 bell pepper chopped 1 tablespoon ground black pepper 2 stems kinchay (celery) chopped 12 cup soy sauce Cooking oil (Olive oil preferred if available) MSG (optional)

Beef Caldereta Cooking Instructions

In a bowl marinate beef in soy sauce and ground black pepper for 1 hour

In a saucepan sauteacute garlic and onion Add the marinated beef tomato and kitchay Continue sauteing until all liquid has evaporated and meat starts to render fat Add water enough to cover the beef Boil until beef becomes tender

Add tomato sauce and pickles Simmer for 10 minutes Add cheese peanut butter liver spread potato green olives and carrots Simmer for 5 minutes Drop the bell pepper Simmer for 1 minute before serving Serve hot

Kilawing Bituka Ingredients

Large Intestines of pork (bituka ng baboy) Garlic minced Onion sliced Ginger crushed Long green chili peppers (siling haba) Scallions chopped Banana leaf

Kilawing Bituka Cooking Instructions

Wash and mash the intestine with salt and banana leaf to get rid of the odor Wash and clean very well then boil intestine with ginger until tender Cut into desired sizes

Saute garlic and onion Add and brown the intestine Lower heat then blend with soy sauce vinegar and pepper according to taste Garnish with scallions and long green chili pepper Serve as pulutan-something to pick up when drinking a liquor

Bistek Ingredients

34 kilo tender pork or beef steaks sliced 1 tablespoon kalamansi or lemon juice 5 tablespoons soy sauce 12 teaspoon ground black pepper 1 big onion sliced in rings Salt and pepper to taste Cooking oil (Olive oil preferred)

Bistek Cooking Ingredients

Marinate porkbeef steak with kalamansi (or lemon) juice soy sauce salt and pepper for 30 minutes or more Set aside

Fry onion rings until translucent Set aside

In a skillet fry marinated porkbeef steak over high heat turning upside down several times until tender Add onion rings and just enough marinade to create oily sauce Cover and simmer until done Serve hot

Pork Binagoongan Ingredients

1 kilo pork liempo cut in serving pieces 12 cup shrimp bagoong 1 tablespoon garlic minced 1 small onion chopped 1 medium tomato sliced in 8 pcs 1 teaspoon Philippine birds eye pepper (siling labuyo) 5 tablespoon vinegar 12 tablespoon sugar 1 eggplant cut in slices

Pork Binagoongan Cooking Preparation

Boil pork until tender and cut into cubes Set aside

Sauteacute garlic onion and tomato Add pork and shrimp bagoong Stir fry for few minutes until pork starts to render fat and edges turn to brown Add vinegar and siling labuyo Simmer for 5 minutes Season with sugar and drop the eggplant Continue cooking in low fire until the eggplant is done Serve hot

Bopis Ingredients

12 kilo pork lungs 12 kilo pork heart 1 medium carrots cut into small cubes 1 medium kinchay or celery 5 Philippine birdrsquos eye (siling labuyo) 5 tablespoons soy sauce 5 tablespoons vinegar 1 tablespoon annatto (atsuete) seeds substitute 14 cup catsup Salt and pepper to taste MSG (optional)

Bopis Cooking Preparation

Boil the heart and lungs for 10 minutes Remove and chop into small sizes Set aside and discard the water

Boil again for another 10 minutes in new water Strain and set aside

Mash the annatto seeds in 14 cup water Save the annatto water and discards the seeds

Sauteacute garlic and onion Add lungs heart kinchay and soy sauce Saute for another 10 minutes Add vinegar and siling labuyo Simmer for 5 minutes Season with salt and pepper Add carrots and annato water Simmer and continue cooking until done Serve hot

Kalderetang Kambing Ingredients

1 12 kilos goat meat cut into chunks 1 potato quartered 1 carrot cut in 1 inch chunks or slices 1 clove garlic pounded 1 onion chopped 1 can liver spread or ground liver 1 tomato quartered 1 can tomato sauce 15 green olives (stoned or pitted) 1 tablespoon pickles 2 tablespoons peanut butter 1 grated cheese 1 bell pepper sliced 1 tablespoon ground black pepper 2 stems kinchay (celery) chopped 2 laurel leaves 12 cup soy sauce Cooking oil MSG (optional)

Kalderetang Kambing Cooking Instructions

Fry the potato and carrot for 3 minutes Set aside

In a bowl marinate goat meat in vinegar soy sauce and ground black pepper for 1 hour Set aside

Sauteacute garlic and onion in a saucepan Add the marinated goatrsquos meat tomato and kitchay Continue sauteing until all liquid has evaporated and meat starts to render fat Add water enough to cover the goatrsquos meat Boil until tender

Add tomato sauce and pickles Simmer for 10 minutes Add the cheese peanut butter liver spread potato olives and carrots Simmer for 5 minutes Drop the bell pepper Simmer 1 minute before serving Serve hot

Lechon Kawali Ingredients

I kilo pork belly (liempo) 2 tablespoon salt 12 tablespoon peppercorns 4 cloves garlic pounded 1 bottle 7-up (optional) Cooking oil

Sauce Ingredients

Vinegar Soy sauce Onion chopped Garlic mined Mang Tomas lechon sauce (optional)

Lechon Kawali Cooking Instructions

Boil water with salt garlic peppercorn and 7-up Add pork and continue boiling until tender Strain pork and keep dry Deep fry in hot cooking oil until golden brown and crispy Chop the lechon kawali and serve with lechon sauce or vinegar with soy sauce onion and garlic

Pata Tim Ingredients

1 kilo porkrsquos leg (pata) cut in chunks 14 cup soy sauce 2 tablespoons brown sugar 1 onion chopped 1 clove garlic minced 1 tomato chopped 2 tablespoon banana blossoms 1 tablespoon star anise 1 can tomato sauce Cooking oil Broth

Pata Tim Cooking Instructions

In a saucepan brown pork pata in oil then add the garlic onion and tomatoes Stir fry for 3 minutes then add the broth to cover soy sauce and sugar Cover and simmer until the pork is tender When little sauce is left add the tomato sauce Simmer for few minutes until sauce thickens Season with salt pepper and oyster sauce to taste Drop the banana blossoms and star anise Cook until done are done and serve

Pork Adobo Ingredients

1 kilo pork cut in cubes 1 clove garlic pounded 1 medium onion chopped 1 tablespoon sugar 4 laurel leaves 6 tablespoons soy sauce 6 tablespoons vinegar 1 tablespoon ground black pepper 1 cup rice water 1 potato quartered Hard boiled eggs MSG (optional) Cooking oil

Pork Adobo Cooking Instructions

Fry potato in 3 minutes Set aside

Brown the pork then add rice water vinegar soy sauce and the rest of the ingredients except the potato and hard boiled eggs When pork is light tender add the potato Cook until done or when little sauce is left then garnish with hard boiled eggs

Adobong Kangkong Ingredients

1 bundle of kangkong (river spinanch) cut stems 1rdquo length 14 cup vinegar 14 cup soy sauce 1 clove garlic minced

Adobong Kangkong Cooking Instructions

Saute garlic When golden brown add all other ingredients Cover and simmer until done Donrsquot overcook the kangkong Serve hot

Filipino Spaghetti Ingredients

1 kilo spaghetti noodles 34 kilo ground beef 1 carrot minced 1 small can evaporated milk 1 can liver spread 14 kilo hotdog slices 1 tablespoon garlic minced 1 onion minced 2 bottles of banana catsup 1 can tomato sauce 1 cup grated cheese 1 tablespoon sugar Salt and pepper Cooking oil

Filipino Spaghetti Cooking Instructions

Boil spaghetti noodles with salt and cooking oil for 10 minutes Drain and set aside in a platter

Sauteacute garlic and onion Add ground beef and cook until meat turns light brown Season with salt and pepper Add banana catsup and tomato sauce Simmer for 10 minutes Add hotdog carrots sugar liver spread and milk Simmer for 5 minutes This is your sauce mixture

Pour the mixture on top of the spaghetti noddles Garnish with grated cheese

Arroz Caldo Ingredients

1 kilo chicken cut in small pieces 1 cup uncooked malagkit or plain rice or combination 1 small onion chopped 1 tablespoon garlic chopped 1 root ginger sliced 6 cups water or broth Fish sauce Cooking oil Salt to taste (optional) Chicken bouillon cubes (optional) 1 tablespoon minced fried garlic (for garnishing) 1 tablespoon scallions (for garnishing)

Arroz Caldo Cooking Instructions

In a casserole sauteacute garlic onion and ginger in oil Add chicken and stir fry with fish sauce until light browned Drain any remaining oil and then add rice Add enough water and bring to boil Continue cooking stirring occasionally until chicken is tender and rice is done (add hot water if necessary) Season with fish sauce according to taste Serve hot in a bowl Garnish on top with fried minced garlic and scallions

Cooking Tip

Always dry chicken well with paper towels before placing into hot frying pan so it wont stick

You have the option of using salt or chicken bouillon cubes as seasoning instead of fish sauce

Leche Flan (egg yolk) Ingredients

10 egg yolks (pula ng itlog) well beaten 1 big can evaporated milk 1 big can condense milk 3 tablespoons brown sugar 1 tablespoon vanilla 3 moulds (lyanera) container Aluminum foil 34 cup water

Leche Flan (egg yolks) Cooking Instructions

Mix water and sugar in the moulds Parboil in very low fire until it turns brown and sticky Do not overcook the sugar

In a bowl mix the following ingredients egg yolks evaporated milk condensed milk and vanilla Pour the mixture in the moulds and cover with aluminum foil Steam for about 15 - 20 minutes Remove from the steamer Cool it down before serving

Cooking Tip

You can also bake it for 45 minutes 370F placing the lyanera in the middle of a bigger tray half filled with water -

Okoy - Deep Fried Shredded Papayas w Shrimp

Ingredients

1 medium sized Papaya shredded

14 kilo of prawns

1 onion sliced

12 cup of flour

1 egg

1 cup of water

12 tsp of salt

Cooking oil for deep frying

Cooking Procedure

Mix flour egg salt and water in a bowl then add the shredded papaya and mix it well

Get your deep frying pan and pour the cooking oil Let it heat up well Get a small saucer and place about two to three spoonful of your papaya and flour mixture Flatten the mixture with the back of a spoon to have a nice round shape of about an inch thickness Decorate the top with a prawn from the saucer slide the mixture gently on your hot oil and cook both sides until golden brown Be careful dont splatter it Now to prepare a vinegar dip - Get a cup of Vinegar (any kind but preferably sukang puti or according to your likeness) chopped some chilis ground garlic salt and pepper

Sisig BangusMilkfish

Ampalaya Leaves with Sardines

Palitaw

Ingredients and cooking procedure after the jump

Ingredients

1 kilo of Galapong malagkit (Glutinous rice dough)

1 coconut meat grated

12 kilo fo white sugar

Water for cooking

Sesame seeds toasted

Cooking procedure

Divide the galapong into several portions depending on the size of serving you desire

Roll each ortion into a ball and flatten to make a tounge like shape

Boil some water While the water is boiling dro each of the galaong portions It is cooked when the galapong surfaces

Remove each cooked portion Allow to cool

Dredge in grated coconut and srinkle with sugar mixed with toasted sesame seeds before serving

Page 31: Pinoy Recipe

Lechon Kawali Ingredients

I kilo pork belly (liempo) 2 tablespoon salt 12 tablespoon peppercorns 4 cloves garlic pounded 1 bottle 7-up (optional) Cooking oil

Sauce Ingredients

Vinegar Soy sauce Onion chopped Garlic mined Mang Tomas lechon sauce (optional)

Lechon Kawali Cooking Instructions

Boil water with salt garlic peppercorn and 7-up Add pork and continue boiling until tender Strain pork and keep dry Deep fry in hot cooking oil until golden brown and crispy Chop the lechon kawali and serve with lechon sauce or vinegar with soy sauce onion and garlic

Kilawing Kambing Ingredients

1 kilo goatrsquos meat with skin preferred cuts are from the thigh loin neck and shoulder 2 big onions sliced 1 root ginger cut in strips (optional) 3 siling labuyo chopped Vinegar Salt and pepper Soy sauce

Kilawing Kambing Cooking Instructions

Marinate goat meat in soy sauce grill then make small slices

Balance seasoning with vinegar salt and pepper according to taste Garnish with onion and silling labuyo Refrigerate then serve

Insarabasab Ingredients

1 kilo pork (shoulder preferred) 1 onion thinly sliced 1 ginger root chopped 1 tablespoon Philippine birds eye pepper (siling labuyo) 12 tablespoon ground pepper 2 tablespoons vinegar 1 lemon or 5 kalamansi Soy sauce Salt to taste

Insarabasab Cooking Instructions

Slice the pork 1rdquo thick for roasting Spice with salt

Roast pork over an open fire until all pink color of meat disappears When roasted slice pork again into 14 x 1 (thickness x length) long strips and then mixed with onions ginger vinegar pepper and siling labuyo Season with soy sauce and lemon or kalamansi juice according to taste Serve as food in a meal or as pulutan (something to pick up during drinking session)

Igado Ingredients

1 kilo combination of the following

Porkrsquos liver cut in slices

porkrsquos kidney cut in slices

porkrsquos heart cut in slices

1 tablespoon garlic minced 1 medium onion chopped 1 segment ginger cut in stripes 1 small can green peas (gisantes) 2 small carrots cut in slices 1 bell pepper cut in slices 1 cup vinegar Soy sauce Salt and pepper Cooking oil

Igado Cooking Instructions

In a bowl marinate liver in vinegar Set aside

Saute garlic ginger and onion in oil Add porkrsquos heart and kidney and spice with salt and pepper Saute for 15 minutes or until broth comes out from the innards (add 14 cup water if necessary to soften) Add the liver and continue sauteing for another 5 minutes Add soy sauce to season and continue cooking until sauce thickens Add the carrots fist and when tender drop the bell pepper and peas Cook until vegetables are done

Cooking Tip

You can use porks meat (pork belly preferred) tenderloin spleen or combination if porks heart and kidney are not available

Per photo and if you want it dried just transfer the Igado mixture in another pan and saute until dry But its the one with sauce that is traditional and authentic

Pork Humba Ingredients

12 kilo pork belly cut in cubes 2 cloves garlic crushed 1 small onion chopped 13 cup vinegar 14 cup soy sauce 14 cup brown sugar 3 bay leaves 1 cup rice water 14 tablespoon ground black pepper Cooking oil

Pork Humba Cooking Instructions

Marinate pork in soy sauce and pepper for 1 hour

Saute garlic and onion Add pork from the marinade and bay leaves Stir fry for few minutes until pork starts to render its oily fat Add rice water then bring to a boil until most of the liquid has evaporated Add vinegar but do not stir in order not to over sour the flavor Parboil for few minutes then add the brown sugar stirring once in a while Simmer until a saucy consistency is achieved Adjust seasoning with soy sauce according to taste Serve hot

Dinuguan (Pork Blood Stew) Ingredients

1 kilo pork meat ear intestine or combinations 3-4 cups porkrsquos or beefrsquos blood 1 small head of garlic minced 1 small onion minced 1 tomato chopped 3 long peppers (siling haba) 5 tablespoon vinegar Salt or fish sauce (patis) to taste MSG (optional)

Dinuguan (Pork Blood Stew) Cooking Instructions

Boil pork until tender and cut into desired sizes Save the broth

Sauteacute garlic and onion Add the pork and spice with salt Continue sauteing until liquid has evaporated and meat starts to render fat and edges turn to brown

Add vinegar broth and siling labuyo Simmer for 10 minutes Adjust seasoning with fish sauce according to taste Pour porkrsquos blood stirring regularly for 5 minutes Remove from fire and serve hot

Crispy Pata Ingrediets

1 kilo porkrsquos knuckle (pata) 1 onion chopped 2 bay leaves 14 cup peppercorns 2 tablespoons salt Cooking oil

Sauce Ingredients

1 tablespoon onion chopped 1 tablespoon garlic pounded 12 cup vinegar Soy sauce to taste

Crispy Pata Cooking Ingredients

Boil porkrsquos knuckle in a stock pot with enough water to cover (more water maybe added if the meat is tough) Add salt bay leaves peppercorn and onion Continue boiling until tender then drain and hang to dry Place in the refrigerator overnight Deep fry in hot cooking oil until golden brown Serve with a mixture composed of soy sauce vinegar garlic and onion

Bagnet (Chicharon Baboy) Ingredients

1 kilo pork belly cut into desired pieces 1 liter cooking oil 12 liter water Salt to taste Water

Bagnet (Chicharon Baboy) Cooking Instructions

In a stock pot bring water to a boil with added salt Drop pork and continue boiling for 20 minutes Drain and set aside

Submerged pork in hot cooking oil for few seconds strain and sprinkle with cold water Do this process 3 times until skin pops

Submerge pork until golden brown and serve hot in a platter

Cooking Tip

To avoid mess as well as burns cook in a low cooking area

Beef Caldereta Ingredients

1 12 kilo beef cut in chunks 1 potato quartered (fry in 3 minutes) 1 carrot cut in 1 inch chunks (fry in 3 minutes) 1 clove garlic pounded 1 onion chopped 1 can liver spread or ground liver 1 tomato quartered 1 can tomato sauce 15 green olives (stoned or pitted) 1 tablespoon pickles 2 tablespoons peanut butter 1 grated cheese 1 bell pepper chopped 1 tablespoon ground black pepper 2 stems kinchay (celery) chopped 12 cup soy sauce Cooking oil (Olive oil preferred if available) MSG (optional)

Beef Caldereta Cooking Instructions

In a bowl marinate beef in soy sauce and ground black pepper for 1 hour

In a saucepan sauteacute garlic and onion Add the marinated beef tomato and kitchay Continue sauteing until all liquid has evaporated and meat starts to render fat Add water enough to cover the beef Boil until beef becomes tender

Add tomato sauce and pickles Simmer for 10 minutes Add cheese peanut butter liver spread potato green olives and carrots Simmer for 5 minutes Drop the bell pepper Simmer for 1 minute before serving Serve hot

Kilawing Bituka Ingredients

Large Intestines of pork (bituka ng baboy) Garlic minced Onion sliced Ginger crushed Long green chili peppers (siling haba) Scallions chopped Banana leaf

Kilawing Bituka Cooking Instructions

Wash and mash the intestine with salt and banana leaf to get rid of the odor Wash and clean very well then boil intestine with ginger until tender Cut into desired sizes

Saute garlic and onion Add and brown the intestine Lower heat then blend with soy sauce vinegar and pepper according to taste Garnish with scallions and long green chili pepper Serve as pulutan-something to pick up when drinking a liquor

Bistek Ingredients

34 kilo tender pork or beef steaks sliced 1 tablespoon kalamansi or lemon juice 5 tablespoons soy sauce 12 teaspoon ground black pepper 1 big onion sliced in rings Salt and pepper to taste Cooking oil (Olive oil preferred)

Bistek Cooking Ingredients

Marinate porkbeef steak with kalamansi (or lemon) juice soy sauce salt and pepper for 30 minutes or more Set aside

Fry onion rings until translucent Set aside

In a skillet fry marinated porkbeef steak over high heat turning upside down several times until tender Add onion rings and just enough marinade to create oily sauce Cover and simmer until done Serve hot

Pork Binagoongan Ingredients

1 kilo pork liempo cut in serving pieces 12 cup shrimp bagoong 1 tablespoon garlic minced 1 small onion chopped 1 medium tomato sliced in 8 pcs 1 teaspoon Philippine birds eye pepper (siling labuyo) 5 tablespoon vinegar 12 tablespoon sugar 1 eggplant cut in slices

Pork Binagoongan Cooking Preparation

Boil pork until tender and cut into cubes Set aside

Sauteacute garlic onion and tomato Add pork and shrimp bagoong Stir fry for few minutes until pork starts to render fat and edges turn to brown Add vinegar and siling labuyo Simmer for 5 minutes Season with sugar and drop the eggplant Continue cooking in low fire until the eggplant is done Serve hot

Bopis Ingredients

12 kilo pork lungs 12 kilo pork heart 1 medium carrots cut into small cubes 1 medium kinchay or celery 5 Philippine birdrsquos eye (siling labuyo) 5 tablespoons soy sauce 5 tablespoons vinegar 1 tablespoon annatto (atsuete) seeds substitute 14 cup catsup Salt and pepper to taste MSG (optional)

Bopis Cooking Preparation

Boil the heart and lungs for 10 minutes Remove and chop into small sizes Set aside and discard the water

Boil again for another 10 minutes in new water Strain and set aside

Mash the annatto seeds in 14 cup water Save the annatto water and discards the seeds

Sauteacute garlic and onion Add lungs heart kinchay and soy sauce Saute for another 10 minutes Add vinegar and siling labuyo Simmer for 5 minutes Season with salt and pepper Add carrots and annato water Simmer and continue cooking until done Serve hot

Kalderetang Kambing Ingredients

1 12 kilos goat meat cut into chunks 1 potato quartered 1 carrot cut in 1 inch chunks or slices 1 clove garlic pounded 1 onion chopped 1 can liver spread or ground liver 1 tomato quartered 1 can tomato sauce 15 green olives (stoned or pitted) 1 tablespoon pickles 2 tablespoons peanut butter 1 grated cheese 1 bell pepper sliced 1 tablespoon ground black pepper 2 stems kinchay (celery) chopped 2 laurel leaves 12 cup soy sauce Cooking oil MSG (optional)

Kalderetang Kambing Cooking Instructions

Fry the potato and carrot for 3 minutes Set aside

In a bowl marinate goat meat in vinegar soy sauce and ground black pepper for 1 hour Set aside

Sauteacute garlic and onion in a saucepan Add the marinated goatrsquos meat tomato and kitchay Continue sauteing until all liquid has evaporated and meat starts to render fat Add water enough to cover the goatrsquos meat Boil until tender

Add tomato sauce and pickles Simmer for 10 minutes Add the cheese peanut butter liver spread potato olives and carrots Simmer for 5 minutes Drop the bell pepper Simmer 1 minute before serving Serve hot

Lechon Kawali Ingredients

I kilo pork belly (liempo) 2 tablespoon salt 12 tablespoon peppercorns 4 cloves garlic pounded 1 bottle 7-up (optional) Cooking oil

Sauce Ingredients

Vinegar Soy sauce Onion chopped Garlic mined Mang Tomas lechon sauce (optional)

Lechon Kawali Cooking Instructions

Boil water with salt garlic peppercorn and 7-up Add pork and continue boiling until tender Strain pork and keep dry Deep fry in hot cooking oil until golden brown and crispy Chop the lechon kawali and serve with lechon sauce or vinegar with soy sauce onion and garlic

Pata Tim Ingredients

1 kilo porkrsquos leg (pata) cut in chunks 14 cup soy sauce 2 tablespoons brown sugar 1 onion chopped 1 clove garlic minced 1 tomato chopped 2 tablespoon banana blossoms 1 tablespoon star anise 1 can tomato sauce Cooking oil Broth

Pata Tim Cooking Instructions

In a saucepan brown pork pata in oil then add the garlic onion and tomatoes Stir fry for 3 minutes then add the broth to cover soy sauce and sugar Cover and simmer until the pork is tender When little sauce is left add the tomato sauce Simmer for few minutes until sauce thickens Season with salt pepper and oyster sauce to taste Drop the banana blossoms and star anise Cook until done are done and serve

Pork Adobo Ingredients

1 kilo pork cut in cubes 1 clove garlic pounded 1 medium onion chopped 1 tablespoon sugar 4 laurel leaves 6 tablespoons soy sauce 6 tablespoons vinegar 1 tablespoon ground black pepper 1 cup rice water 1 potato quartered Hard boiled eggs MSG (optional) Cooking oil

Pork Adobo Cooking Instructions

Fry potato in 3 minutes Set aside

Brown the pork then add rice water vinegar soy sauce and the rest of the ingredients except the potato and hard boiled eggs When pork is light tender add the potato Cook until done or when little sauce is left then garnish with hard boiled eggs

Adobong Kangkong Ingredients

1 bundle of kangkong (river spinanch) cut stems 1rdquo length 14 cup vinegar 14 cup soy sauce 1 clove garlic minced

Adobong Kangkong Cooking Instructions

Saute garlic When golden brown add all other ingredients Cover and simmer until done Donrsquot overcook the kangkong Serve hot

Filipino Spaghetti Ingredients

1 kilo spaghetti noodles 34 kilo ground beef 1 carrot minced 1 small can evaporated milk 1 can liver spread 14 kilo hotdog slices 1 tablespoon garlic minced 1 onion minced 2 bottles of banana catsup 1 can tomato sauce 1 cup grated cheese 1 tablespoon sugar Salt and pepper Cooking oil

Filipino Spaghetti Cooking Instructions

Boil spaghetti noodles with salt and cooking oil for 10 minutes Drain and set aside in a platter

Sauteacute garlic and onion Add ground beef and cook until meat turns light brown Season with salt and pepper Add banana catsup and tomato sauce Simmer for 10 minutes Add hotdog carrots sugar liver spread and milk Simmer for 5 minutes This is your sauce mixture

Pour the mixture on top of the spaghetti noddles Garnish with grated cheese

Arroz Caldo Ingredients

1 kilo chicken cut in small pieces 1 cup uncooked malagkit or plain rice or combination 1 small onion chopped 1 tablespoon garlic chopped 1 root ginger sliced 6 cups water or broth Fish sauce Cooking oil Salt to taste (optional) Chicken bouillon cubes (optional) 1 tablespoon minced fried garlic (for garnishing) 1 tablespoon scallions (for garnishing)

Arroz Caldo Cooking Instructions

In a casserole sauteacute garlic onion and ginger in oil Add chicken and stir fry with fish sauce until light browned Drain any remaining oil and then add rice Add enough water and bring to boil Continue cooking stirring occasionally until chicken is tender and rice is done (add hot water if necessary) Season with fish sauce according to taste Serve hot in a bowl Garnish on top with fried minced garlic and scallions

Cooking Tip

Always dry chicken well with paper towels before placing into hot frying pan so it wont stick

You have the option of using salt or chicken bouillon cubes as seasoning instead of fish sauce

Leche Flan (egg yolk) Ingredients

10 egg yolks (pula ng itlog) well beaten 1 big can evaporated milk 1 big can condense milk 3 tablespoons brown sugar 1 tablespoon vanilla 3 moulds (lyanera) container Aluminum foil 34 cup water

Leche Flan (egg yolks) Cooking Instructions

Mix water and sugar in the moulds Parboil in very low fire until it turns brown and sticky Do not overcook the sugar

In a bowl mix the following ingredients egg yolks evaporated milk condensed milk and vanilla Pour the mixture in the moulds and cover with aluminum foil Steam for about 15 - 20 minutes Remove from the steamer Cool it down before serving

Cooking Tip

You can also bake it for 45 minutes 370F placing the lyanera in the middle of a bigger tray half filled with water -

Okoy - Deep Fried Shredded Papayas w Shrimp

Ingredients

1 medium sized Papaya shredded

14 kilo of prawns

1 onion sliced

12 cup of flour

1 egg

1 cup of water

12 tsp of salt

Cooking oil for deep frying

Cooking Procedure

Mix flour egg salt and water in a bowl then add the shredded papaya and mix it well

Get your deep frying pan and pour the cooking oil Let it heat up well Get a small saucer and place about two to three spoonful of your papaya and flour mixture Flatten the mixture with the back of a spoon to have a nice round shape of about an inch thickness Decorate the top with a prawn from the saucer slide the mixture gently on your hot oil and cook both sides until golden brown Be careful dont splatter it Now to prepare a vinegar dip - Get a cup of Vinegar (any kind but preferably sukang puti or according to your likeness) chopped some chilis ground garlic salt and pepper

Sisig BangusMilkfish

Ampalaya Leaves with Sardines

Palitaw

Ingredients and cooking procedure after the jump

Ingredients

1 kilo of Galapong malagkit (Glutinous rice dough)

1 coconut meat grated

12 kilo fo white sugar

Water for cooking

Sesame seeds toasted

Cooking procedure

Divide the galapong into several portions depending on the size of serving you desire

Roll each ortion into a ball and flatten to make a tounge like shape

Boil some water While the water is boiling dro each of the galaong portions It is cooked when the galapong surfaces

Remove each cooked portion Allow to cool

Dredge in grated coconut and srinkle with sugar mixed with toasted sesame seeds before serving

Page 32: Pinoy Recipe

Kilawing Kambing Ingredients

1 kilo goatrsquos meat with skin preferred cuts are from the thigh loin neck and shoulder 2 big onions sliced 1 root ginger cut in strips (optional) 3 siling labuyo chopped Vinegar Salt and pepper Soy sauce

Kilawing Kambing Cooking Instructions

Marinate goat meat in soy sauce grill then make small slices

Balance seasoning with vinegar salt and pepper according to taste Garnish with onion and silling labuyo Refrigerate then serve

Insarabasab Ingredients

1 kilo pork (shoulder preferred) 1 onion thinly sliced 1 ginger root chopped 1 tablespoon Philippine birds eye pepper (siling labuyo) 12 tablespoon ground pepper 2 tablespoons vinegar 1 lemon or 5 kalamansi Soy sauce Salt to taste

Insarabasab Cooking Instructions

Slice the pork 1rdquo thick for roasting Spice with salt

Roast pork over an open fire until all pink color of meat disappears When roasted slice pork again into 14 x 1 (thickness x length) long strips and then mixed with onions ginger vinegar pepper and siling labuyo Season with soy sauce and lemon or kalamansi juice according to taste Serve as food in a meal or as pulutan (something to pick up during drinking session)

Igado Ingredients

1 kilo combination of the following

Porkrsquos liver cut in slices

porkrsquos kidney cut in slices

porkrsquos heart cut in slices

1 tablespoon garlic minced 1 medium onion chopped 1 segment ginger cut in stripes 1 small can green peas (gisantes) 2 small carrots cut in slices 1 bell pepper cut in slices 1 cup vinegar Soy sauce Salt and pepper Cooking oil

Igado Cooking Instructions

In a bowl marinate liver in vinegar Set aside

Saute garlic ginger and onion in oil Add porkrsquos heart and kidney and spice with salt and pepper Saute for 15 minutes or until broth comes out from the innards (add 14 cup water if necessary to soften) Add the liver and continue sauteing for another 5 minutes Add soy sauce to season and continue cooking until sauce thickens Add the carrots fist and when tender drop the bell pepper and peas Cook until vegetables are done

Cooking Tip

You can use porks meat (pork belly preferred) tenderloin spleen or combination if porks heart and kidney are not available

Per photo and if you want it dried just transfer the Igado mixture in another pan and saute until dry But its the one with sauce that is traditional and authentic

Pork Humba Ingredients

12 kilo pork belly cut in cubes 2 cloves garlic crushed 1 small onion chopped 13 cup vinegar 14 cup soy sauce 14 cup brown sugar 3 bay leaves 1 cup rice water 14 tablespoon ground black pepper Cooking oil

Pork Humba Cooking Instructions

Marinate pork in soy sauce and pepper for 1 hour

Saute garlic and onion Add pork from the marinade and bay leaves Stir fry for few minutes until pork starts to render its oily fat Add rice water then bring to a boil until most of the liquid has evaporated Add vinegar but do not stir in order not to over sour the flavor Parboil for few minutes then add the brown sugar stirring once in a while Simmer until a saucy consistency is achieved Adjust seasoning with soy sauce according to taste Serve hot

Dinuguan (Pork Blood Stew) Ingredients

1 kilo pork meat ear intestine or combinations 3-4 cups porkrsquos or beefrsquos blood 1 small head of garlic minced 1 small onion minced 1 tomato chopped 3 long peppers (siling haba) 5 tablespoon vinegar Salt or fish sauce (patis) to taste MSG (optional)

Dinuguan (Pork Blood Stew) Cooking Instructions

Boil pork until tender and cut into desired sizes Save the broth

Sauteacute garlic and onion Add the pork and spice with salt Continue sauteing until liquid has evaporated and meat starts to render fat and edges turn to brown

Add vinegar broth and siling labuyo Simmer for 10 minutes Adjust seasoning with fish sauce according to taste Pour porkrsquos blood stirring regularly for 5 minutes Remove from fire and serve hot

Crispy Pata Ingrediets

1 kilo porkrsquos knuckle (pata) 1 onion chopped 2 bay leaves 14 cup peppercorns 2 tablespoons salt Cooking oil

Sauce Ingredients

1 tablespoon onion chopped 1 tablespoon garlic pounded 12 cup vinegar Soy sauce to taste

Crispy Pata Cooking Ingredients

Boil porkrsquos knuckle in a stock pot with enough water to cover (more water maybe added if the meat is tough) Add salt bay leaves peppercorn and onion Continue boiling until tender then drain and hang to dry Place in the refrigerator overnight Deep fry in hot cooking oil until golden brown Serve with a mixture composed of soy sauce vinegar garlic and onion

Bagnet (Chicharon Baboy) Ingredients

1 kilo pork belly cut into desired pieces 1 liter cooking oil 12 liter water Salt to taste Water

Bagnet (Chicharon Baboy) Cooking Instructions

In a stock pot bring water to a boil with added salt Drop pork and continue boiling for 20 minutes Drain and set aside

Submerged pork in hot cooking oil for few seconds strain and sprinkle with cold water Do this process 3 times until skin pops

Submerge pork until golden brown and serve hot in a platter

Cooking Tip

To avoid mess as well as burns cook in a low cooking area

Beef Caldereta Ingredients

1 12 kilo beef cut in chunks 1 potato quartered (fry in 3 minutes) 1 carrot cut in 1 inch chunks (fry in 3 minutes) 1 clove garlic pounded 1 onion chopped 1 can liver spread or ground liver 1 tomato quartered 1 can tomato sauce 15 green olives (stoned or pitted) 1 tablespoon pickles 2 tablespoons peanut butter 1 grated cheese 1 bell pepper chopped 1 tablespoon ground black pepper 2 stems kinchay (celery) chopped 12 cup soy sauce Cooking oil (Olive oil preferred if available) MSG (optional)

Beef Caldereta Cooking Instructions

In a bowl marinate beef in soy sauce and ground black pepper for 1 hour

In a saucepan sauteacute garlic and onion Add the marinated beef tomato and kitchay Continue sauteing until all liquid has evaporated and meat starts to render fat Add water enough to cover the beef Boil until beef becomes tender

Add tomato sauce and pickles Simmer for 10 minutes Add cheese peanut butter liver spread potato green olives and carrots Simmer for 5 minutes Drop the bell pepper Simmer for 1 minute before serving Serve hot

Kilawing Bituka Ingredients

Large Intestines of pork (bituka ng baboy) Garlic minced Onion sliced Ginger crushed Long green chili peppers (siling haba) Scallions chopped Banana leaf

Kilawing Bituka Cooking Instructions

Wash and mash the intestine with salt and banana leaf to get rid of the odor Wash and clean very well then boil intestine with ginger until tender Cut into desired sizes

Saute garlic and onion Add and brown the intestine Lower heat then blend with soy sauce vinegar and pepper according to taste Garnish with scallions and long green chili pepper Serve as pulutan-something to pick up when drinking a liquor

Bistek Ingredients

34 kilo tender pork or beef steaks sliced 1 tablespoon kalamansi or lemon juice 5 tablespoons soy sauce 12 teaspoon ground black pepper 1 big onion sliced in rings Salt and pepper to taste Cooking oil (Olive oil preferred)

Bistek Cooking Ingredients

Marinate porkbeef steak with kalamansi (or lemon) juice soy sauce salt and pepper for 30 minutes or more Set aside

Fry onion rings until translucent Set aside

In a skillet fry marinated porkbeef steak over high heat turning upside down several times until tender Add onion rings and just enough marinade to create oily sauce Cover and simmer until done Serve hot

Pork Binagoongan Ingredients

1 kilo pork liempo cut in serving pieces 12 cup shrimp bagoong 1 tablespoon garlic minced 1 small onion chopped 1 medium tomato sliced in 8 pcs 1 teaspoon Philippine birds eye pepper (siling labuyo) 5 tablespoon vinegar 12 tablespoon sugar 1 eggplant cut in slices

Pork Binagoongan Cooking Preparation

Boil pork until tender and cut into cubes Set aside

Sauteacute garlic onion and tomato Add pork and shrimp bagoong Stir fry for few minutes until pork starts to render fat and edges turn to brown Add vinegar and siling labuyo Simmer for 5 minutes Season with sugar and drop the eggplant Continue cooking in low fire until the eggplant is done Serve hot

Bopis Ingredients

12 kilo pork lungs 12 kilo pork heart 1 medium carrots cut into small cubes 1 medium kinchay or celery 5 Philippine birdrsquos eye (siling labuyo) 5 tablespoons soy sauce 5 tablespoons vinegar 1 tablespoon annatto (atsuete) seeds substitute 14 cup catsup Salt and pepper to taste MSG (optional)

Bopis Cooking Preparation

Boil the heart and lungs for 10 minutes Remove and chop into small sizes Set aside and discard the water

Boil again for another 10 minutes in new water Strain and set aside

Mash the annatto seeds in 14 cup water Save the annatto water and discards the seeds

Sauteacute garlic and onion Add lungs heart kinchay and soy sauce Saute for another 10 minutes Add vinegar and siling labuyo Simmer for 5 minutes Season with salt and pepper Add carrots and annato water Simmer and continue cooking until done Serve hot

Kalderetang Kambing Ingredients

1 12 kilos goat meat cut into chunks 1 potato quartered 1 carrot cut in 1 inch chunks or slices 1 clove garlic pounded 1 onion chopped 1 can liver spread or ground liver 1 tomato quartered 1 can tomato sauce 15 green olives (stoned or pitted) 1 tablespoon pickles 2 tablespoons peanut butter 1 grated cheese 1 bell pepper sliced 1 tablespoon ground black pepper 2 stems kinchay (celery) chopped 2 laurel leaves 12 cup soy sauce Cooking oil MSG (optional)

Kalderetang Kambing Cooking Instructions

Fry the potato and carrot for 3 minutes Set aside

In a bowl marinate goat meat in vinegar soy sauce and ground black pepper for 1 hour Set aside

Sauteacute garlic and onion in a saucepan Add the marinated goatrsquos meat tomato and kitchay Continue sauteing until all liquid has evaporated and meat starts to render fat Add water enough to cover the goatrsquos meat Boil until tender

Add tomato sauce and pickles Simmer for 10 minutes Add the cheese peanut butter liver spread potato olives and carrots Simmer for 5 minutes Drop the bell pepper Simmer 1 minute before serving Serve hot

Lechon Kawali Ingredients

I kilo pork belly (liempo) 2 tablespoon salt 12 tablespoon peppercorns 4 cloves garlic pounded 1 bottle 7-up (optional) Cooking oil

Sauce Ingredients

Vinegar Soy sauce Onion chopped Garlic mined Mang Tomas lechon sauce (optional)

Lechon Kawali Cooking Instructions

Boil water with salt garlic peppercorn and 7-up Add pork and continue boiling until tender Strain pork and keep dry Deep fry in hot cooking oil until golden brown and crispy Chop the lechon kawali and serve with lechon sauce or vinegar with soy sauce onion and garlic

Pata Tim Ingredients

1 kilo porkrsquos leg (pata) cut in chunks 14 cup soy sauce 2 tablespoons brown sugar 1 onion chopped 1 clove garlic minced 1 tomato chopped 2 tablespoon banana blossoms 1 tablespoon star anise 1 can tomato sauce Cooking oil Broth

Pata Tim Cooking Instructions

In a saucepan brown pork pata in oil then add the garlic onion and tomatoes Stir fry for 3 minutes then add the broth to cover soy sauce and sugar Cover and simmer until the pork is tender When little sauce is left add the tomato sauce Simmer for few minutes until sauce thickens Season with salt pepper and oyster sauce to taste Drop the banana blossoms and star anise Cook until done are done and serve

Pork Adobo Ingredients

1 kilo pork cut in cubes 1 clove garlic pounded 1 medium onion chopped 1 tablespoon sugar 4 laurel leaves 6 tablespoons soy sauce 6 tablespoons vinegar 1 tablespoon ground black pepper 1 cup rice water 1 potato quartered Hard boiled eggs MSG (optional) Cooking oil

Pork Adobo Cooking Instructions

Fry potato in 3 minutes Set aside

Brown the pork then add rice water vinegar soy sauce and the rest of the ingredients except the potato and hard boiled eggs When pork is light tender add the potato Cook until done or when little sauce is left then garnish with hard boiled eggs

Adobong Kangkong Ingredients

1 bundle of kangkong (river spinanch) cut stems 1rdquo length 14 cup vinegar 14 cup soy sauce 1 clove garlic minced

Adobong Kangkong Cooking Instructions

Saute garlic When golden brown add all other ingredients Cover and simmer until done Donrsquot overcook the kangkong Serve hot

Filipino Spaghetti Ingredients

1 kilo spaghetti noodles 34 kilo ground beef 1 carrot minced 1 small can evaporated milk 1 can liver spread 14 kilo hotdog slices 1 tablespoon garlic minced 1 onion minced 2 bottles of banana catsup 1 can tomato sauce 1 cup grated cheese 1 tablespoon sugar Salt and pepper Cooking oil

Filipino Spaghetti Cooking Instructions

Boil spaghetti noodles with salt and cooking oil for 10 minutes Drain and set aside in a platter

Sauteacute garlic and onion Add ground beef and cook until meat turns light brown Season with salt and pepper Add banana catsup and tomato sauce Simmer for 10 minutes Add hotdog carrots sugar liver spread and milk Simmer for 5 minutes This is your sauce mixture

Pour the mixture on top of the spaghetti noddles Garnish with grated cheese

Arroz Caldo Ingredients

1 kilo chicken cut in small pieces 1 cup uncooked malagkit or plain rice or combination 1 small onion chopped 1 tablespoon garlic chopped 1 root ginger sliced 6 cups water or broth Fish sauce Cooking oil Salt to taste (optional) Chicken bouillon cubes (optional) 1 tablespoon minced fried garlic (for garnishing) 1 tablespoon scallions (for garnishing)

Arroz Caldo Cooking Instructions

In a casserole sauteacute garlic onion and ginger in oil Add chicken and stir fry with fish sauce until light browned Drain any remaining oil and then add rice Add enough water and bring to boil Continue cooking stirring occasionally until chicken is tender and rice is done (add hot water if necessary) Season with fish sauce according to taste Serve hot in a bowl Garnish on top with fried minced garlic and scallions

Cooking Tip

Always dry chicken well with paper towels before placing into hot frying pan so it wont stick

You have the option of using salt or chicken bouillon cubes as seasoning instead of fish sauce

Leche Flan (egg yolk) Ingredients

10 egg yolks (pula ng itlog) well beaten 1 big can evaporated milk 1 big can condense milk 3 tablespoons brown sugar 1 tablespoon vanilla 3 moulds (lyanera) container Aluminum foil 34 cup water

Leche Flan (egg yolks) Cooking Instructions

Mix water and sugar in the moulds Parboil in very low fire until it turns brown and sticky Do not overcook the sugar

In a bowl mix the following ingredients egg yolks evaporated milk condensed milk and vanilla Pour the mixture in the moulds and cover with aluminum foil Steam for about 15 - 20 minutes Remove from the steamer Cool it down before serving

Cooking Tip

You can also bake it for 45 minutes 370F placing the lyanera in the middle of a bigger tray half filled with water -

Okoy - Deep Fried Shredded Papayas w Shrimp

Ingredients

1 medium sized Papaya shredded

14 kilo of prawns

1 onion sliced

12 cup of flour

1 egg

1 cup of water

12 tsp of salt

Cooking oil for deep frying

Cooking Procedure

Mix flour egg salt and water in a bowl then add the shredded papaya and mix it well

Get your deep frying pan and pour the cooking oil Let it heat up well Get a small saucer and place about two to three spoonful of your papaya and flour mixture Flatten the mixture with the back of a spoon to have a nice round shape of about an inch thickness Decorate the top with a prawn from the saucer slide the mixture gently on your hot oil and cook both sides until golden brown Be careful dont splatter it Now to prepare a vinegar dip - Get a cup of Vinegar (any kind but preferably sukang puti or according to your likeness) chopped some chilis ground garlic salt and pepper

Sisig BangusMilkfish

Ampalaya Leaves with Sardines

Palitaw

Ingredients and cooking procedure after the jump

Ingredients

1 kilo of Galapong malagkit (Glutinous rice dough)

1 coconut meat grated

12 kilo fo white sugar

Water for cooking

Sesame seeds toasted

Cooking procedure

Divide the galapong into several portions depending on the size of serving you desire

Roll each ortion into a ball and flatten to make a tounge like shape

Boil some water While the water is boiling dro each of the galaong portions It is cooked when the galapong surfaces

Remove each cooked portion Allow to cool

Dredge in grated coconut and srinkle with sugar mixed with toasted sesame seeds before serving

Page 33: Pinoy Recipe

Insarabasab Ingredients

1 kilo pork (shoulder preferred) 1 onion thinly sliced 1 ginger root chopped 1 tablespoon Philippine birds eye pepper (siling labuyo) 12 tablespoon ground pepper 2 tablespoons vinegar 1 lemon or 5 kalamansi Soy sauce Salt to taste

Insarabasab Cooking Instructions

Slice the pork 1rdquo thick for roasting Spice with salt

Roast pork over an open fire until all pink color of meat disappears When roasted slice pork again into 14 x 1 (thickness x length) long strips and then mixed with onions ginger vinegar pepper and siling labuyo Season with soy sauce and lemon or kalamansi juice according to taste Serve as food in a meal or as pulutan (something to pick up during drinking session)

Igado Ingredients

1 kilo combination of the following

Porkrsquos liver cut in slices

porkrsquos kidney cut in slices

porkrsquos heart cut in slices

1 tablespoon garlic minced 1 medium onion chopped 1 segment ginger cut in stripes 1 small can green peas (gisantes) 2 small carrots cut in slices 1 bell pepper cut in slices 1 cup vinegar Soy sauce Salt and pepper Cooking oil

Igado Cooking Instructions

In a bowl marinate liver in vinegar Set aside

Saute garlic ginger and onion in oil Add porkrsquos heart and kidney and spice with salt and pepper Saute for 15 minutes or until broth comes out from the innards (add 14 cup water if necessary to soften) Add the liver and continue sauteing for another 5 minutes Add soy sauce to season and continue cooking until sauce thickens Add the carrots fist and when tender drop the bell pepper and peas Cook until vegetables are done

Cooking Tip

You can use porks meat (pork belly preferred) tenderloin spleen or combination if porks heart and kidney are not available

Per photo and if you want it dried just transfer the Igado mixture in another pan and saute until dry But its the one with sauce that is traditional and authentic

Pork Humba Ingredients

12 kilo pork belly cut in cubes 2 cloves garlic crushed 1 small onion chopped 13 cup vinegar 14 cup soy sauce 14 cup brown sugar 3 bay leaves 1 cup rice water 14 tablespoon ground black pepper Cooking oil

Pork Humba Cooking Instructions

Marinate pork in soy sauce and pepper for 1 hour

Saute garlic and onion Add pork from the marinade and bay leaves Stir fry for few minutes until pork starts to render its oily fat Add rice water then bring to a boil until most of the liquid has evaporated Add vinegar but do not stir in order not to over sour the flavor Parboil for few minutes then add the brown sugar stirring once in a while Simmer until a saucy consistency is achieved Adjust seasoning with soy sauce according to taste Serve hot

Dinuguan (Pork Blood Stew) Ingredients

1 kilo pork meat ear intestine or combinations 3-4 cups porkrsquos or beefrsquos blood 1 small head of garlic minced 1 small onion minced 1 tomato chopped 3 long peppers (siling haba) 5 tablespoon vinegar Salt or fish sauce (patis) to taste MSG (optional)

Dinuguan (Pork Blood Stew) Cooking Instructions

Boil pork until tender and cut into desired sizes Save the broth

Sauteacute garlic and onion Add the pork and spice with salt Continue sauteing until liquid has evaporated and meat starts to render fat and edges turn to brown

Add vinegar broth and siling labuyo Simmer for 10 minutes Adjust seasoning with fish sauce according to taste Pour porkrsquos blood stirring regularly for 5 minutes Remove from fire and serve hot

Crispy Pata Ingrediets

1 kilo porkrsquos knuckle (pata) 1 onion chopped 2 bay leaves 14 cup peppercorns 2 tablespoons salt Cooking oil

Sauce Ingredients

1 tablespoon onion chopped 1 tablespoon garlic pounded 12 cup vinegar Soy sauce to taste

Crispy Pata Cooking Ingredients

Boil porkrsquos knuckle in a stock pot with enough water to cover (more water maybe added if the meat is tough) Add salt bay leaves peppercorn and onion Continue boiling until tender then drain and hang to dry Place in the refrigerator overnight Deep fry in hot cooking oil until golden brown Serve with a mixture composed of soy sauce vinegar garlic and onion

Bagnet (Chicharon Baboy) Ingredients

1 kilo pork belly cut into desired pieces 1 liter cooking oil 12 liter water Salt to taste Water

Bagnet (Chicharon Baboy) Cooking Instructions

In a stock pot bring water to a boil with added salt Drop pork and continue boiling for 20 minutes Drain and set aside

Submerged pork in hot cooking oil for few seconds strain and sprinkle with cold water Do this process 3 times until skin pops

Submerge pork until golden brown and serve hot in a platter

Cooking Tip

To avoid mess as well as burns cook in a low cooking area

Beef Caldereta Ingredients

1 12 kilo beef cut in chunks 1 potato quartered (fry in 3 minutes) 1 carrot cut in 1 inch chunks (fry in 3 minutes) 1 clove garlic pounded 1 onion chopped 1 can liver spread or ground liver 1 tomato quartered 1 can tomato sauce 15 green olives (stoned or pitted) 1 tablespoon pickles 2 tablespoons peanut butter 1 grated cheese 1 bell pepper chopped 1 tablespoon ground black pepper 2 stems kinchay (celery) chopped 12 cup soy sauce Cooking oil (Olive oil preferred if available) MSG (optional)

Beef Caldereta Cooking Instructions

In a bowl marinate beef in soy sauce and ground black pepper for 1 hour

In a saucepan sauteacute garlic and onion Add the marinated beef tomato and kitchay Continue sauteing until all liquid has evaporated and meat starts to render fat Add water enough to cover the beef Boil until beef becomes tender

Add tomato sauce and pickles Simmer for 10 minutes Add cheese peanut butter liver spread potato green olives and carrots Simmer for 5 minutes Drop the bell pepper Simmer for 1 minute before serving Serve hot

Kilawing Bituka Ingredients

Large Intestines of pork (bituka ng baboy) Garlic minced Onion sliced Ginger crushed Long green chili peppers (siling haba) Scallions chopped Banana leaf

Kilawing Bituka Cooking Instructions

Wash and mash the intestine with salt and banana leaf to get rid of the odor Wash and clean very well then boil intestine with ginger until tender Cut into desired sizes

Saute garlic and onion Add and brown the intestine Lower heat then blend with soy sauce vinegar and pepper according to taste Garnish with scallions and long green chili pepper Serve as pulutan-something to pick up when drinking a liquor

Bistek Ingredients

34 kilo tender pork or beef steaks sliced 1 tablespoon kalamansi or lemon juice 5 tablespoons soy sauce 12 teaspoon ground black pepper 1 big onion sliced in rings Salt and pepper to taste Cooking oil (Olive oil preferred)

Bistek Cooking Ingredients

Marinate porkbeef steak with kalamansi (or lemon) juice soy sauce salt and pepper for 30 minutes or more Set aside

Fry onion rings until translucent Set aside

In a skillet fry marinated porkbeef steak over high heat turning upside down several times until tender Add onion rings and just enough marinade to create oily sauce Cover and simmer until done Serve hot

Pork Binagoongan Ingredients

1 kilo pork liempo cut in serving pieces 12 cup shrimp bagoong 1 tablespoon garlic minced 1 small onion chopped 1 medium tomato sliced in 8 pcs 1 teaspoon Philippine birds eye pepper (siling labuyo) 5 tablespoon vinegar 12 tablespoon sugar 1 eggplant cut in slices

Pork Binagoongan Cooking Preparation

Boil pork until tender and cut into cubes Set aside

Sauteacute garlic onion and tomato Add pork and shrimp bagoong Stir fry for few minutes until pork starts to render fat and edges turn to brown Add vinegar and siling labuyo Simmer for 5 minutes Season with sugar and drop the eggplant Continue cooking in low fire until the eggplant is done Serve hot

Bopis Ingredients

12 kilo pork lungs 12 kilo pork heart 1 medium carrots cut into small cubes 1 medium kinchay or celery 5 Philippine birdrsquos eye (siling labuyo) 5 tablespoons soy sauce 5 tablespoons vinegar 1 tablespoon annatto (atsuete) seeds substitute 14 cup catsup Salt and pepper to taste MSG (optional)

Bopis Cooking Preparation

Boil the heart and lungs for 10 minutes Remove and chop into small sizes Set aside and discard the water

Boil again for another 10 minutes in new water Strain and set aside

Mash the annatto seeds in 14 cup water Save the annatto water and discards the seeds

Sauteacute garlic and onion Add lungs heart kinchay and soy sauce Saute for another 10 minutes Add vinegar and siling labuyo Simmer for 5 minutes Season with salt and pepper Add carrots and annato water Simmer and continue cooking until done Serve hot

Kalderetang Kambing Ingredients

1 12 kilos goat meat cut into chunks 1 potato quartered 1 carrot cut in 1 inch chunks or slices 1 clove garlic pounded 1 onion chopped 1 can liver spread or ground liver 1 tomato quartered 1 can tomato sauce 15 green olives (stoned or pitted) 1 tablespoon pickles 2 tablespoons peanut butter 1 grated cheese 1 bell pepper sliced 1 tablespoon ground black pepper 2 stems kinchay (celery) chopped 2 laurel leaves 12 cup soy sauce Cooking oil MSG (optional)

Kalderetang Kambing Cooking Instructions

Fry the potato and carrot for 3 minutes Set aside

In a bowl marinate goat meat in vinegar soy sauce and ground black pepper for 1 hour Set aside

Sauteacute garlic and onion in a saucepan Add the marinated goatrsquos meat tomato and kitchay Continue sauteing until all liquid has evaporated and meat starts to render fat Add water enough to cover the goatrsquos meat Boil until tender

Add tomato sauce and pickles Simmer for 10 minutes Add the cheese peanut butter liver spread potato olives and carrots Simmer for 5 minutes Drop the bell pepper Simmer 1 minute before serving Serve hot

Lechon Kawali Ingredients

I kilo pork belly (liempo) 2 tablespoon salt 12 tablespoon peppercorns 4 cloves garlic pounded 1 bottle 7-up (optional) Cooking oil

Sauce Ingredients

Vinegar Soy sauce Onion chopped Garlic mined Mang Tomas lechon sauce (optional)

Lechon Kawali Cooking Instructions

Boil water with salt garlic peppercorn and 7-up Add pork and continue boiling until tender Strain pork and keep dry Deep fry in hot cooking oil until golden brown and crispy Chop the lechon kawali and serve with lechon sauce or vinegar with soy sauce onion and garlic

Pata Tim Ingredients

1 kilo porkrsquos leg (pata) cut in chunks 14 cup soy sauce 2 tablespoons brown sugar 1 onion chopped 1 clove garlic minced 1 tomato chopped 2 tablespoon banana blossoms 1 tablespoon star anise 1 can tomato sauce Cooking oil Broth

Pata Tim Cooking Instructions

In a saucepan brown pork pata in oil then add the garlic onion and tomatoes Stir fry for 3 minutes then add the broth to cover soy sauce and sugar Cover and simmer until the pork is tender When little sauce is left add the tomato sauce Simmer for few minutes until sauce thickens Season with salt pepper and oyster sauce to taste Drop the banana blossoms and star anise Cook until done are done and serve

Pork Adobo Ingredients

1 kilo pork cut in cubes 1 clove garlic pounded 1 medium onion chopped 1 tablespoon sugar 4 laurel leaves 6 tablespoons soy sauce 6 tablespoons vinegar 1 tablespoon ground black pepper 1 cup rice water 1 potato quartered Hard boiled eggs MSG (optional) Cooking oil

Pork Adobo Cooking Instructions

Fry potato in 3 minutes Set aside

Brown the pork then add rice water vinegar soy sauce and the rest of the ingredients except the potato and hard boiled eggs When pork is light tender add the potato Cook until done or when little sauce is left then garnish with hard boiled eggs

Adobong Kangkong Ingredients

1 bundle of kangkong (river spinanch) cut stems 1rdquo length 14 cup vinegar 14 cup soy sauce 1 clove garlic minced

Adobong Kangkong Cooking Instructions

Saute garlic When golden brown add all other ingredients Cover and simmer until done Donrsquot overcook the kangkong Serve hot

Filipino Spaghetti Ingredients

1 kilo spaghetti noodles 34 kilo ground beef 1 carrot minced 1 small can evaporated milk 1 can liver spread 14 kilo hotdog slices 1 tablespoon garlic minced 1 onion minced 2 bottles of banana catsup 1 can tomato sauce 1 cup grated cheese 1 tablespoon sugar Salt and pepper Cooking oil

Filipino Spaghetti Cooking Instructions

Boil spaghetti noodles with salt and cooking oil for 10 minutes Drain and set aside in a platter

Sauteacute garlic and onion Add ground beef and cook until meat turns light brown Season with salt and pepper Add banana catsup and tomato sauce Simmer for 10 minutes Add hotdog carrots sugar liver spread and milk Simmer for 5 minutes This is your sauce mixture

Pour the mixture on top of the spaghetti noddles Garnish with grated cheese

Arroz Caldo Ingredients

1 kilo chicken cut in small pieces 1 cup uncooked malagkit or plain rice or combination 1 small onion chopped 1 tablespoon garlic chopped 1 root ginger sliced 6 cups water or broth Fish sauce Cooking oil Salt to taste (optional) Chicken bouillon cubes (optional) 1 tablespoon minced fried garlic (for garnishing) 1 tablespoon scallions (for garnishing)

Arroz Caldo Cooking Instructions

In a casserole sauteacute garlic onion and ginger in oil Add chicken and stir fry with fish sauce until light browned Drain any remaining oil and then add rice Add enough water and bring to boil Continue cooking stirring occasionally until chicken is tender and rice is done (add hot water if necessary) Season with fish sauce according to taste Serve hot in a bowl Garnish on top with fried minced garlic and scallions

Cooking Tip

Always dry chicken well with paper towels before placing into hot frying pan so it wont stick

You have the option of using salt or chicken bouillon cubes as seasoning instead of fish sauce

Leche Flan (egg yolk) Ingredients

10 egg yolks (pula ng itlog) well beaten 1 big can evaporated milk 1 big can condense milk 3 tablespoons brown sugar 1 tablespoon vanilla 3 moulds (lyanera) container Aluminum foil 34 cup water

Leche Flan (egg yolks) Cooking Instructions

Mix water and sugar in the moulds Parboil in very low fire until it turns brown and sticky Do not overcook the sugar

In a bowl mix the following ingredients egg yolks evaporated milk condensed milk and vanilla Pour the mixture in the moulds and cover with aluminum foil Steam for about 15 - 20 minutes Remove from the steamer Cool it down before serving

Cooking Tip

You can also bake it for 45 minutes 370F placing the lyanera in the middle of a bigger tray half filled with water -

Okoy - Deep Fried Shredded Papayas w Shrimp

Ingredients

1 medium sized Papaya shredded

14 kilo of prawns

1 onion sliced

12 cup of flour

1 egg

1 cup of water

12 tsp of salt

Cooking oil for deep frying

Cooking Procedure

Mix flour egg salt and water in a bowl then add the shredded papaya and mix it well

Get your deep frying pan and pour the cooking oil Let it heat up well Get a small saucer and place about two to three spoonful of your papaya and flour mixture Flatten the mixture with the back of a spoon to have a nice round shape of about an inch thickness Decorate the top with a prawn from the saucer slide the mixture gently on your hot oil and cook both sides until golden brown Be careful dont splatter it Now to prepare a vinegar dip - Get a cup of Vinegar (any kind but preferably sukang puti or according to your likeness) chopped some chilis ground garlic salt and pepper

Sisig BangusMilkfish

Ampalaya Leaves with Sardines

Palitaw

Ingredients and cooking procedure after the jump

Ingredients

1 kilo of Galapong malagkit (Glutinous rice dough)

1 coconut meat grated

12 kilo fo white sugar

Water for cooking

Sesame seeds toasted

Cooking procedure

Divide the galapong into several portions depending on the size of serving you desire

Roll each ortion into a ball and flatten to make a tounge like shape

Boil some water While the water is boiling dro each of the galaong portions It is cooked when the galapong surfaces

Remove each cooked portion Allow to cool

Dredge in grated coconut and srinkle with sugar mixed with toasted sesame seeds before serving

Page 34: Pinoy Recipe

Igado Ingredients

1 kilo combination of the following

Porkrsquos liver cut in slices

porkrsquos kidney cut in slices

porkrsquos heart cut in slices

1 tablespoon garlic minced 1 medium onion chopped 1 segment ginger cut in stripes 1 small can green peas (gisantes) 2 small carrots cut in slices 1 bell pepper cut in slices 1 cup vinegar Soy sauce Salt and pepper Cooking oil

Igado Cooking Instructions

In a bowl marinate liver in vinegar Set aside

Saute garlic ginger and onion in oil Add porkrsquos heart and kidney and spice with salt and pepper Saute for 15 minutes or until broth comes out from the innards (add 14 cup water if necessary to soften) Add the liver and continue sauteing for another 5 minutes Add soy sauce to season and continue cooking until sauce thickens Add the carrots fist and when tender drop the bell pepper and peas Cook until vegetables are done

Cooking Tip

You can use porks meat (pork belly preferred) tenderloin spleen or combination if porks heart and kidney are not available

Per photo and if you want it dried just transfer the Igado mixture in another pan and saute until dry But its the one with sauce that is traditional and authentic

Pork Humba Ingredients

12 kilo pork belly cut in cubes 2 cloves garlic crushed 1 small onion chopped 13 cup vinegar 14 cup soy sauce 14 cup brown sugar 3 bay leaves 1 cup rice water 14 tablespoon ground black pepper Cooking oil

Pork Humba Cooking Instructions

Marinate pork in soy sauce and pepper for 1 hour

Saute garlic and onion Add pork from the marinade and bay leaves Stir fry for few minutes until pork starts to render its oily fat Add rice water then bring to a boil until most of the liquid has evaporated Add vinegar but do not stir in order not to over sour the flavor Parboil for few minutes then add the brown sugar stirring once in a while Simmer until a saucy consistency is achieved Adjust seasoning with soy sauce according to taste Serve hot

Dinuguan (Pork Blood Stew) Ingredients

1 kilo pork meat ear intestine or combinations 3-4 cups porkrsquos or beefrsquos blood 1 small head of garlic minced 1 small onion minced 1 tomato chopped 3 long peppers (siling haba) 5 tablespoon vinegar Salt or fish sauce (patis) to taste MSG (optional)

Dinuguan (Pork Blood Stew) Cooking Instructions

Boil pork until tender and cut into desired sizes Save the broth

Sauteacute garlic and onion Add the pork and spice with salt Continue sauteing until liquid has evaporated and meat starts to render fat and edges turn to brown

Add vinegar broth and siling labuyo Simmer for 10 minutes Adjust seasoning with fish sauce according to taste Pour porkrsquos blood stirring regularly for 5 minutes Remove from fire and serve hot

Crispy Pata Ingrediets

1 kilo porkrsquos knuckle (pata) 1 onion chopped 2 bay leaves 14 cup peppercorns 2 tablespoons salt Cooking oil

Sauce Ingredients

1 tablespoon onion chopped 1 tablespoon garlic pounded 12 cup vinegar Soy sauce to taste

Crispy Pata Cooking Ingredients

Boil porkrsquos knuckle in a stock pot with enough water to cover (more water maybe added if the meat is tough) Add salt bay leaves peppercorn and onion Continue boiling until tender then drain and hang to dry Place in the refrigerator overnight Deep fry in hot cooking oil until golden brown Serve with a mixture composed of soy sauce vinegar garlic and onion

Bagnet (Chicharon Baboy) Ingredients

1 kilo pork belly cut into desired pieces 1 liter cooking oil 12 liter water Salt to taste Water

Bagnet (Chicharon Baboy) Cooking Instructions

In a stock pot bring water to a boil with added salt Drop pork and continue boiling for 20 minutes Drain and set aside

Submerged pork in hot cooking oil for few seconds strain and sprinkle with cold water Do this process 3 times until skin pops

Submerge pork until golden brown and serve hot in a platter

Cooking Tip

To avoid mess as well as burns cook in a low cooking area

Beef Caldereta Ingredients

1 12 kilo beef cut in chunks 1 potato quartered (fry in 3 minutes) 1 carrot cut in 1 inch chunks (fry in 3 minutes) 1 clove garlic pounded 1 onion chopped 1 can liver spread or ground liver 1 tomato quartered 1 can tomato sauce 15 green olives (stoned or pitted) 1 tablespoon pickles 2 tablespoons peanut butter 1 grated cheese 1 bell pepper chopped 1 tablespoon ground black pepper 2 stems kinchay (celery) chopped 12 cup soy sauce Cooking oil (Olive oil preferred if available) MSG (optional)

Beef Caldereta Cooking Instructions

In a bowl marinate beef in soy sauce and ground black pepper for 1 hour

In a saucepan sauteacute garlic and onion Add the marinated beef tomato and kitchay Continue sauteing until all liquid has evaporated and meat starts to render fat Add water enough to cover the beef Boil until beef becomes tender

Add tomato sauce and pickles Simmer for 10 minutes Add cheese peanut butter liver spread potato green olives and carrots Simmer for 5 minutes Drop the bell pepper Simmer for 1 minute before serving Serve hot

Kilawing Bituka Ingredients

Large Intestines of pork (bituka ng baboy) Garlic minced Onion sliced Ginger crushed Long green chili peppers (siling haba) Scallions chopped Banana leaf

Kilawing Bituka Cooking Instructions

Wash and mash the intestine with salt and banana leaf to get rid of the odor Wash and clean very well then boil intestine with ginger until tender Cut into desired sizes

Saute garlic and onion Add and brown the intestine Lower heat then blend with soy sauce vinegar and pepper according to taste Garnish with scallions and long green chili pepper Serve as pulutan-something to pick up when drinking a liquor

Bistek Ingredients

34 kilo tender pork or beef steaks sliced 1 tablespoon kalamansi or lemon juice 5 tablespoons soy sauce 12 teaspoon ground black pepper 1 big onion sliced in rings Salt and pepper to taste Cooking oil (Olive oil preferred)

Bistek Cooking Ingredients

Marinate porkbeef steak with kalamansi (or lemon) juice soy sauce salt and pepper for 30 minutes or more Set aside

Fry onion rings until translucent Set aside

In a skillet fry marinated porkbeef steak over high heat turning upside down several times until tender Add onion rings and just enough marinade to create oily sauce Cover and simmer until done Serve hot

Pork Binagoongan Ingredients

1 kilo pork liempo cut in serving pieces 12 cup shrimp bagoong 1 tablespoon garlic minced 1 small onion chopped 1 medium tomato sliced in 8 pcs 1 teaspoon Philippine birds eye pepper (siling labuyo) 5 tablespoon vinegar 12 tablespoon sugar 1 eggplant cut in slices

Pork Binagoongan Cooking Preparation

Boil pork until tender and cut into cubes Set aside

Sauteacute garlic onion and tomato Add pork and shrimp bagoong Stir fry for few minutes until pork starts to render fat and edges turn to brown Add vinegar and siling labuyo Simmer for 5 minutes Season with sugar and drop the eggplant Continue cooking in low fire until the eggplant is done Serve hot

Bopis Ingredients

12 kilo pork lungs 12 kilo pork heart 1 medium carrots cut into small cubes 1 medium kinchay or celery 5 Philippine birdrsquos eye (siling labuyo) 5 tablespoons soy sauce 5 tablespoons vinegar 1 tablespoon annatto (atsuete) seeds substitute 14 cup catsup Salt and pepper to taste MSG (optional)

Bopis Cooking Preparation

Boil the heart and lungs for 10 minutes Remove and chop into small sizes Set aside and discard the water

Boil again for another 10 minutes in new water Strain and set aside

Mash the annatto seeds in 14 cup water Save the annatto water and discards the seeds

Sauteacute garlic and onion Add lungs heart kinchay and soy sauce Saute for another 10 minutes Add vinegar and siling labuyo Simmer for 5 minutes Season with salt and pepper Add carrots and annato water Simmer and continue cooking until done Serve hot

Kalderetang Kambing Ingredients

1 12 kilos goat meat cut into chunks 1 potato quartered 1 carrot cut in 1 inch chunks or slices 1 clove garlic pounded 1 onion chopped 1 can liver spread or ground liver 1 tomato quartered 1 can tomato sauce 15 green olives (stoned or pitted) 1 tablespoon pickles 2 tablespoons peanut butter 1 grated cheese 1 bell pepper sliced 1 tablespoon ground black pepper 2 stems kinchay (celery) chopped 2 laurel leaves 12 cup soy sauce Cooking oil MSG (optional)

Kalderetang Kambing Cooking Instructions

Fry the potato and carrot for 3 minutes Set aside

In a bowl marinate goat meat in vinegar soy sauce and ground black pepper for 1 hour Set aside

Sauteacute garlic and onion in a saucepan Add the marinated goatrsquos meat tomato and kitchay Continue sauteing until all liquid has evaporated and meat starts to render fat Add water enough to cover the goatrsquos meat Boil until tender

Add tomato sauce and pickles Simmer for 10 minutes Add the cheese peanut butter liver spread potato olives and carrots Simmer for 5 minutes Drop the bell pepper Simmer 1 minute before serving Serve hot

Lechon Kawali Ingredients

I kilo pork belly (liempo) 2 tablespoon salt 12 tablespoon peppercorns 4 cloves garlic pounded 1 bottle 7-up (optional) Cooking oil

Sauce Ingredients

Vinegar Soy sauce Onion chopped Garlic mined Mang Tomas lechon sauce (optional)

Lechon Kawali Cooking Instructions

Boil water with salt garlic peppercorn and 7-up Add pork and continue boiling until tender Strain pork and keep dry Deep fry in hot cooking oil until golden brown and crispy Chop the lechon kawali and serve with lechon sauce or vinegar with soy sauce onion and garlic

Pata Tim Ingredients

1 kilo porkrsquos leg (pata) cut in chunks 14 cup soy sauce 2 tablespoons brown sugar 1 onion chopped 1 clove garlic minced 1 tomato chopped 2 tablespoon banana blossoms 1 tablespoon star anise 1 can tomato sauce Cooking oil Broth

Pata Tim Cooking Instructions

In a saucepan brown pork pata in oil then add the garlic onion and tomatoes Stir fry for 3 minutes then add the broth to cover soy sauce and sugar Cover and simmer until the pork is tender When little sauce is left add the tomato sauce Simmer for few minutes until sauce thickens Season with salt pepper and oyster sauce to taste Drop the banana blossoms and star anise Cook until done are done and serve

Pork Adobo Ingredients

1 kilo pork cut in cubes 1 clove garlic pounded 1 medium onion chopped 1 tablespoon sugar 4 laurel leaves 6 tablespoons soy sauce 6 tablespoons vinegar 1 tablespoon ground black pepper 1 cup rice water 1 potato quartered Hard boiled eggs MSG (optional) Cooking oil

Pork Adobo Cooking Instructions

Fry potato in 3 minutes Set aside

Brown the pork then add rice water vinegar soy sauce and the rest of the ingredients except the potato and hard boiled eggs When pork is light tender add the potato Cook until done or when little sauce is left then garnish with hard boiled eggs

Adobong Kangkong Ingredients

1 bundle of kangkong (river spinanch) cut stems 1rdquo length 14 cup vinegar 14 cup soy sauce 1 clove garlic minced

Adobong Kangkong Cooking Instructions

Saute garlic When golden brown add all other ingredients Cover and simmer until done Donrsquot overcook the kangkong Serve hot

Filipino Spaghetti Ingredients

1 kilo spaghetti noodles 34 kilo ground beef 1 carrot minced 1 small can evaporated milk 1 can liver spread 14 kilo hotdog slices 1 tablespoon garlic minced 1 onion minced 2 bottles of banana catsup 1 can tomato sauce 1 cup grated cheese 1 tablespoon sugar Salt and pepper Cooking oil

Filipino Spaghetti Cooking Instructions

Boil spaghetti noodles with salt and cooking oil for 10 minutes Drain and set aside in a platter

Sauteacute garlic and onion Add ground beef and cook until meat turns light brown Season with salt and pepper Add banana catsup and tomato sauce Simmer for 10 minutes Add hotdog carrots sugar liver spread and milk Simmer for 5 minutes This is your sauce mixture

Pour the mixture on top of the spaghetti noddles Garnish with grated cheese

Arroz Caldo Ingredients

1 kilo chicken cut in small pieces 1 cup uncooked malagkit or plain rice or combination 1 small onion chopped 1 tablespoon garlic chopped 1 root ginger sliced 6 cups water or broth Fish sauce Cooking oil Salt to taste (optional) Chicken bouillon cubes (optional) 1 tablespoon minced fried garlic (for garnishing) 1 tablespoon scallions (for garnishing)

Arroz Caldo Cooking Instructions

In a casserole sauteacute garlic onion and ginger in oil Add chicken and stir fry with fish sauce until light browned Drain any remaining oil and then add rice Add enough water and bring to boil Continue cooking stirring occasionally until chicken is tender and rice is done (add hot water if necessary) Season with fish sauce according to taste Serve hot in a bowl Garnish on top with fried minced garlic and scallions

Cooking Tip

Always dry chicken well with paper towels before placing into hot frying pan so it wont stick

You have the option of using salt or chicken bouillon cubes as seasoning instead of fish sauce

Leche Flan (egg yolk) Ingredients

10 egg yolks (pula ng itlog) well beaten 1 big can evaporated milk 1 big can condense milk 3 tablespoons brown sugar 1 tablespoon vanilla 3 moulds (lyanera) container Aluminum foil 34 cup water

Leche Flan (egg yolks) Cooking Instructions

Mix water and sugar in the moulds Parboil in very low fire until it turns brown and sticky Do not overcook the sugar

In a bowl mix the following ingredients egg yolks evaporated milk condensed milk and vanilla Pour the mixture in the moulds and cover with aluminum foil Steam for about 15 - 20 minutes Remove from the steamer Cool it down before serving

Cooking Tip

You can also bake it for 45 minutes 370F placing the lyanera in the middle of a bigger tray half filled with water -

Okoy - Deep Fried Shredded Papayas w Shrimp

Ingredients

1 medium sized Papaya shredded

14 kilo of prawns

1 onion sliced

12 cup of flour

1 egg

1 cup of water

12 tsp of salt

Cooking oil for deep frying

Cooking Procedure

Mix flour egg salt and water in a bowl then add the shredded papaya and mix it well

Get your deep frying pan and pour the cooking oil Let it heat up well Get a small saucer and place about two to three spoonful of your papaya and flour mixture Flatten the mixture with the back of a spoon to have a nice round shape of about an inch thickness Decorate the top with a prawn from the saucer slide the mixture gently on your hot oil and cook both sides until golden brown Be careful dont splatter it Now to prepare a vinegar dip - Get a cup of Vinegar (any kind but preferably sukang puti or according to your likeness) chopped some chilis ground garlic salt and pepper

Sisig BangusMilkfish

Ampalaya Leaves with Sardines

Palitaw

Ingredients and cooking procedure after the jump

Ingredients

1 kilo of Galapong malagkit (Glutinous rice dough)

1 coconut meat grated

12 kilo fo white sugar

Water for cooking

Sesame seeds toasted

Cooking procedure

Divide the galapong into several portions depending on the size of serving you desire

Roll each ortion into a ball and flatten to make a tounge like shape

Boil some water While the water is boiling dro each of the galaong portions It is cooked when the galapong surfaces

Remove each cooked portion Allow to cool

Dredge in grated coconut and srinkle with sugar mixed with toasted sesame seeds before serving

Page 35: Pinoy Recipe

Pork Humba Ingredients

12 kilo pork belly cut in cubes 2 cloves garlic crushed 1 small onion chopped 13 cup vinegar 14 cup soy sauce 14 cup brown sugar 3 bay leaves 1 cup rice water 14 tablespoon ground black pepper Cooking oil

Pork Humba Cooking Instructions

Marinate pork in soy sauce and pepper for 1 hour

Saute garlic and onion Add pork from the marinade and bay leaves Stir fry for few minutes until pork starts to render its oily fat Add rice water then bring to a boil until most of the liquid has evaporated Add vinegar but do not stir in order not to over sour the flavor Parboil for few minutes then add the brown sugar stirring once in a while Simmer until a saucy consistency is achieved Adjust seasoning with soy sauce according to taste Serve hot

Dinuguan (Pork Blood Stew) Ingredients

1 kilo pork meat ear intestine or combinations 3-4 cups porkrsquos or beefrsquos blood 1 small head of garlic minced 1 small onion minced 1 tomato chopped 3 long peppers (siling haba) 5 tablespoon vinegar Salt or fish sauce (patis) to taste MSG (optional)

Dinuguan (Pork Blood Stew) Cooking Instructions

Boil pork until tender and cut into desired sizes Save the broth

Sauteacute garlic and onion Add the pork and spice with salt Continue sauteing until liquid has evaporated and meat starts to render fat and edges turn to brown

Add vinegar broth and siling labuyo Simmer for 10 minutes Adjust seasoning with fish sauce according to taste Pour porkrsquos blood stirring regularly for 5 minutes Remove from fire and serve hot

Crispy Pata Ingrediets

1 kilo porkrsquos knuckle (pata) 1 onion chopped 2 bay leaves 14 cup peppercorns 2 tablespoons salt Cooking oil

Sauce Ingredients

1 tablespoon onion chopped 1 tablespoon garlic pounded 12 cup vinegar Soy sauce to taste

Crispy Pata Cooking Ingredients

Boil porkrsquos knuckle in a stock pot with enough water to cover (more water maybe added if the meat is tough) Add salt bay leaves peppercorn and onion Continue boiling until tender then drain and hang to dry Place in the refrigerator overnight Deep fry in hot cooking oil until golden brown Serve with a mixture composed of soy sauce vinegar garlic and onion

Bagnet (Chicharon Baboy) Ingredients

1 kilo pork belly cut into desired pieces 1 liter cooking oil 12 liter water Salt to taste Water

Bagnet (Chicharon Baboy) Cooking Instructions

In a stock pot bring water to a boil with added salt Drop pork and continue boiling for 20 minutes Drain and set aside

Submerged pork in hot cooking oil for few seconds strain and sprinkle with cold water Do this process 3 times until skin pops

Submerge pork until golden brown and serve hot in a platter

Cooking Tip

To avoid mess as well as burns cook in a low cooking area

Beef Caldereta Ingredients

1 12 kilo beef cut in chunks 1 potato quartered (fry in 3 minutes) 1 carrot cut in 1 inch chunks (fry in 3 minutes) 1 clove garlic pounded 1 onion chopped 1 can liver spread or ground liver 1 tomato quartered 1 can tomato sauce 15 green olives (stoned or pitted) 1 tablespoon pickles 2 tablespoons peanut butter 1 grated cheese 1 bell pepper chopped 1 tablespoon ground black pepper 2 stems kinchay (celery) chopped 12 cup soy sauce Cooking oil (Olive oil preferred if available) MSG (optional)

Beef Caldereta Cooking Instructions

In a bowl marinate beef in soy sauce and ground black pepper for 1 hour

In a saucepan sauteacute garlic and onion Add the marinated beef tomato and kitchay Continue sauteing until all liquid has evaporated and meat starts to render fat Add water enough to cover the beef Boil until beef becomes tender

Add tomato sauce and pickles Simmer for 10 minutes Add cheese peanut butter liver spread potato green olives and carrots Simmer for 5 minutes Drop the bell pepper Simmer for 1 minute before serving Serve hot

Kilawing Bituka Ingredients

Large Intestines of pork (bituka ng baboy) Garlic minced Onion sliced Ginger crushed Long green chili peppers (siling haba) Scallions chopped Banana leaf

Kilawing Bituka Cooking Instructions

Wash and mash the intestine with salt and banana leaf to get rid of the odor Wash and clean very well then boil intestine with ginger until tender Cut into desired sizes

Saute garlic and onion Add and brown the intestine Lower heat then blend with soy sauce vinegar and pepper according to taste Garnish with scallions and long green chili pepper Serve as pulutan-something to pick up when drinking a liquor

Bistek Ingredients

34 kilo tender pork or beef steaks sliced 1 tablespoon kalamansi or lemon juice 5 tablespoons soy sauce 12 teaspoon ground black pepper 1 big onion sliced in rings Salt and pepper to taste Cooking oil (Olive oil preferred)

Bistek Cooking Ingredients

Marinate porkbeef steak with kalamansi (or lemon) juice soy sauce salt and pepper for 30 minutes or more Set aside

Fry onion rings until translucent Set aside

In a skillet fry marinated porkbeef steak over high heat turning upside down several times until tender Add onion rings and just enough marinade to create oily sauce Cover and simmer until done Serve hot

Pork Binagoongan Ingredients

1 kilo pork liempo cut in serving pieces 12 cup shrimp bagoong 1 tablespoon garlic minced 1 small onion chopped 1 medium tomato sliced in 8 pcs 1 teaspoon Philippine birds eye pepper (siling labuyo) 5 tablespoon vinegar 12 tablespoon sugar 1 eggplant cut in slices

Pork Binagoongan Cooking Preparation

Boil pork until tender and cut into cubes Set aside

Sauteacute garlic onion and tomato Add pork and shrimp bagoong Stir fry for few minutes until pork starts to render fat and edges turn to brown Add vinegar and siling labuyo Simmer for 5 minutes Season with sugar and drop the eggplant Continue cooking in low fire until the eggplant is done Serve hot

Bopis Ingredients

12 kilo pork lungs 12 kilo pork heart 1 medium carrots cut into small cubes 1 medium kinchay or celery 5 Philippine birdrsquos eye (siling labuyo) 5 tablespoons soy sauce 5 tablespoons vinegar 1 tablespoon annatto (atsuete) seeds substitute 14 cup catsup Salt and pepper to taste MSG (optional)

Bopis Cooking Preparation

Boil the heart and lungs for 10 minutes Remove and chop into small sizes Set aside and discard the water

Boil again for another 10 minutes in new water Strain and set aside

Mash the annatto seeds in 14 cup water Save the annatto water and discards the seeds

Sauteacute garlic and onion Add lungs heart kinchay and soy sauce Saute for another 10 minutes Add vinegar and siling labuyo Simmer for 5 minutes Season with salt and pepper Add carrots and annato water Simmer and continue cooking until done Serve hot

Kalderetang Kambing Ingredients

1 12 kilos goat meat cut into chunks 1 potato quartered 1 carrot cut in 1 inch chunks or slices 1 clove garlic pounded 1 onion chopped 1 can liver spread or ground liver 1 tomato quartered 1 can tomato sauce 15 green olives (stoned or pitted) 1 tablespoon pickles 2 tablespoons peanut butter 1 grated cheese 1 bell pepper sliced 1 tablespoon ground black pepper 2 stems kinchay (celery) chopped 2 laurel leaves 12 cup soy sauce Cooking oil MSG (optional)

Kalderetang Kambing Cooking Instructions

Fry the potato and carrot for 3 minutes Set aside

In a bowl marinate goat meat in vinegar soy sauce and ground black pepper for 1 hour Set aside

Sauteacute garlic and onion in a saucepan Add the marinated goatrsquos meat tomato and kitchay Continue sauteing until all liquid has evaporated and meat starts to render fat Add water enough to cover the goatrsquos meat Boil until tender

Add tomato sauce and pickles Simmer for 10 minutes Add the cheese peanut butter liver spread potato olives and carrots Simmer for 5 minutes Drop the bell pepper Simmer 1 minute before serving Serve hot

Lechon Kawali Ingredients

I kilo pork belly (liempo) 2 tablespoon salt 12 tablespoon peppercorns 4 cloves garlic pounded 1 bottle 7-up (optional) Cooking oil

Sauce Ingredients

Vinegar Soy sauce Onion chopped Garlic mined Mang Tomas lechon sauce (optional)

Lechon Kawali Cooking Instructions

Boil water with salt garlic peppercorn and 7-up Add pork and continue boiling until tender Strain pork and keep dry Deep fry in hot cooking oil until golden brown and crispy Chop the lechon kawali and serve with lechon sauce or vinegar with soy sauce onion and garlic

Pata Tim Ingredients

1 kilo porkrsquos leg (pata) cut in chunks 14 cup soy sauce 2 tablespoons brown sugar 1 onion chopped 1 clove garlic minced 1 tomato chopped 2 tablespoon banana blossoms 1 tablespoon star anise 1 can tomato sauce Cooking oil Broth

Pata Tim Cooking Instructions

In a saucepan brown pork pata in oil then add the garlic onion and tomatoes Stir fry for 3 minutes then add the broth to cover soy sauce and sugar Cover and simmer until the pork is tender When little sauce is left add the tomato sauce Simmer for few minutes until sauce thickens Season with salt pepper and oyster sauce to taste Drop the banana blossoms and star anise Cook until done are done and serve

Pork Adobo Ingredients

1 kilo pork cut in cubes 1 clove garlic pounded 1 medium onion chopped 1 tablespoon sugar 4 laurel leaves 6 tablespoons soy sauce 6 tablespoons vinegar 1 tablespoon ground black pepper 1 cup rice water 1 potato quartered Hard boiled eggs MSG (optional) Cooking oil

Pork Adobo Cooking Instructions

Fry potato in 3 minutes Set aside

Brown the pork then add rice water vinegar soy sauce and the rest of the ingredients except the potato and hard boiled eggs When pork is light tender add the potato Cook until done or when little sauce is left then garnish with hard boiled eggs

Adobong Kangkong Ingredients

1 bundle of kangkong (river spinanch) cut stems 1rdquo length 14 cup vinegar 14 cup soy sauce 1 clove garlic minced

Adobong Kangkong Cooking Instructions

Saute garlic When golden brown add all other ingredients Cover and simmer until done Donrsquot overcook the kangkong Serve hot

Filipino Spaghetti Ingredients

1 kilo spaghetti noodles 34 kilo ground beef 1 carrot minced 1 small can evaporated milk 1 can liver spread 14 kilo hotdog slices 1 tablespoon garlic minced 1 onion minced 2 bottles of banana catsup 1 can tomato sauce 1 cup grated cheese 1 tablespoon sugar Salt and pepper Cooking oil

Filipino Spaghetti Cooking Instructions

Boil spaghetti noodles with salt and cooking oil for 10 minutes Drain and set aside in a platter

Sauteacute garlic and onion Add ground beef and cook until meat turns light brown Season with salt and pepper Add banana catsup and tomato sauce Simmer for 10 minutes Add hotdog carrots sugar liver spread and milk Simmer for 5 minutes This is your sauce mixture

Pour the mixture on top of the spaghetti noddles Garnish with grated cheese

Arroz Caldo Ingredients

1 kilo chicken cut in small pieces 1 cup uncooked malagkit or plain rice or combination 1 small onion chopped 1 tablespoon garlic chopped 1 root ginger sliced 6 cups water or broth Fish sauce Cooking oil Salt to taste (optional) Chicken bouillon cubes (optional) 1 tablespoon minced fried garlic (for garnishing) 1 tablespoon scallions (for garnishing)

Arroz Caldo Cooking Instructions

In a casserole sauteacute garlic onion and ginger in oil Add chicken and stir fry with fish sauce until light browned Drain any remaining oil and then add rice Add enough water and bring to boil Continue cooking stirring occasionally until chicken is tender and rice is done (add hot water if necessary) Season with fish sauce according to taste Serve hot in a bowl Garnish on top with fried minced garlic and scallions

Cooking Tip

Always dry chicken well with paper towels before placing into hot frying pan so it wont stick

You have the option of using salt or chicken bouillon cubes as seasoning instead of fish sauce

Leche Flan (egg yolk) Ingredients

10 egg yolks (pula ng itlog) well beaten 1 big can evaporated milk 1 big can condense milk 3 tablespoons brown sugar 1 tablespoon vanilla 3 moulds (lyanera) container Aluminum foil 34 cup water

Leche Flan (egg yolks) Cooking Instructions

Mix water and sugar in the moulds Parboil in very low fire until it turns brown and sticky Do not overcook the sugar

In a bowl mix the following ingredients egg yolks evaporated milk condensed milk and vanilla Pour the mixture in the moulds and cover with aluminum foil Steam for about 15 - 20 minutes Remove from the steamer Cool it down before serving

Cooking Tip

You can also bake it for 45 minutes 370F placing the lyanera in the middle of a bigger tray half filled with water -

Okoy - Deep Fried Shredded Papayas w Shrimp

Ingredients

1 medium sized Papaya shredded

14 kilo of prawns

1 onion sliced

12 cup of flour

1 egg

1 cup of water

12 tsp of salt

Cooking oil for deep frying

Cooking Procedure

Mix flour egg salt and water in a bowl then add the shredded papaya and mix it well

Get your deep frying pan and pour the cooking oil Let it heat up well Get a small saucer and place about two to three spoonful of your papaya and flour mixture Flatten the mixture with the back of a spoon to have a nice round shape of about an inch thickness Decorate the top with a prawn from the saucer slide the mixture gently on your hot oil and cook both sides until golden brown Be careful dont splatter it Now to prepare a vinegar dip - Get a cup of Vinegar (any kind but preferably sukang puti or according to your likeness) chopped some chilis ground garlic salt and pepper

Sisig BangusMilkfish

Ampalaya Leaves with Sardines

Palitaw

Ingredients and cooking procedure after the jump

Ingredients

1 kilo of Galapong malagkit (Glutinous rice dough)

1 coconut meat grated

12 kilo fo white sugar

Water for cooking

Sesame seeds toasted

Cooking procedure

Divide the galapong into several portions depending on the size of serving you desire

Roll each ortion into a ball and flatten to make a tounge like shape

Boil some water While the water is boiling dro each of the galaong portions It is cooked when the galapong surfaces

Remove each cooked portion Allow to cool

Dredge in grated coconut and srinkle with sugar mixed with toasted sesame seeds before serving

Page 36: Pinoy Recipe

Dinuguan (Pork Blood Stew) Ingredients

1 kilo pork meat ear intestine or combinations 3-4 cups porkrsquos or beefrsquos blood 1 small head of garlic minced 1 small onion minced 1 tomato chopped 3 long peppers (siling haba) 5 tablespoon vinegar Salt or fish sauce (patis) to taste MSG (optional)

Dinuguan (Pork Blood Stew) Cooking Instructions

Boil pork until tender and cut into desired sizes Save the broth

Sauteacute garlic and onion Add the pork and spice with salt Continue sauteing until liquid has evaporated and meat starts to render fat and edges turn to brown

Add vinegar broth and siling labuyo Simmer for 10 minutes Adjust seasoning with fish sauce according to taste Pour porkrsquos blood stirring regularly for 5 minutes Remove from fire and serve hot

Crispy Pata Ingrediets

1 kilo porkrsquos knuckle (pata) 1 onion chopped 2 bay leaves 14 cup peppercorns 2 tablespoons salt Cooking oil

Sauce Ingredients

1 tablespoon onion chopped 1 tablespoon garlic pounded 12 cup vinegar Soy sauce to taste

Crispy Pata Cooking Ingredients

Boil porkrsquos knuckle in a stock pot with enough water to cover (more water maybe added if the meat is tough) Add salt bay leaves peppercorn and onion Continue boiling until tender then drain and hang to dry Place in the refrigerator overnight Deep fry in hot cooking oil until golden brown Serve with a mixture composed of soy sauce vinegar garlic and onion

Bagnet (Chicharon Baboy) Ingredients

1 kilo pork belly cut into desired pieces 1 liter cooking oil 12 liter water Salt to taste Water

Bagnet (Chicharon Baboy) Cooking Instructions

In a stock pot bring water to a boil with added salt Drop pork and continue boiling for 20 minutes Drain and set aside

Submerged pork in hot cooking oil for few seconds strain and sprinkle with cold water Do this process 3 times until skin pops

Submerge pork until golden brown and serve hot in a platter

Cooking Tip

To avoid mess as well as burns cook in a low cooking area

Beef Caldereta Ingredients

1 12 kilo beef cut in chunks 1 potato quartered (fry in 3 minutes) 1 carrot cut in 1 inch chunks (fry in 3 minutes) 1 clove garlic pounded 1 onion chopped 1 can liver spread or ground liver 1 tomato quartered 1 can tomato sauce 15 green olives (stoned or pitted) 1 tablespoon pickles 2 tablespoons peanut butter 1 grated cheese 1 bell pepper chopped 1 tablespoon ground black pepper 2 stems kinchay (celery) chopped 12 cup soy sauce Cooking oil (Olive oil preferred if available) MSG (optional)

Beef Caldereta Cooking Instructions

In a bowl marinate beef in soy sauce and ground black pepper for 1 hour

In a saucepan sauteacute garlic and onion Add the marinated beef tomato and kitchay Continue sauteing until all liquid has evaporated and meat starts to render fat Add water enough to cover the beef Boil until beef becomes tender

Add tomato sauce and pickles Simmer for 10 minutes Add cheese peanut butter liver spread potato green olives and carrots Simmer for 5 minutes Drop the bell pepper Simmer for 1 minute before serving Serve hot

Kilawing Bituka Ingredients

Large Intestines of pork (bituka ng baboy) Garlic minced Onion sliced Ginger crushed Long green chili peppers (siling haba) Scallions chopped Banana leaf

Kilawing Bituka Cooking Instructions

Wash and mash the intestine with salt and banana leaf to get rid of the odor Wash and clean very well then boil intestine with ginger until tender Cut into desired sizes

Saute garlic and onion Add and brown the intestine Lower heat then blend with soy sauce vinegar and pepper according to taste Garnish with scallions and long green chili pepper Serve as pulutan-something to pick up when drinking a liquor

Bistek Ingredients

34 kilo tender pork or beef steaks sliced 1 tablespoon kalamansi or lemon juice 5 tablespoons soy sauce 12 teaspoon ground black pepper 1 big onion sliced in rings Salt and pepper to taste Cooking oil (Olive oil preferred)

Bistek Cooking Ingredients

Marinate porkbeef steak with kalamansi (or lemon) juice soy sauce salt and pepper for 30 minutes or more Set aside

Fry onion rings until translucent Set aside

In a skillet fry marinated porkbeef steak over high heat turning upside down several times until tender Add onion rings and just enough marinade to create oily sauce Cover and simmer until done Serve hot

Pork Binagoongan Ingredients

1 kilo pork liempo cut in serving pieces 12 cup shrimp bagoong 1 tablespoon garlic minced 1 small onion chopped 1 medium tomato sliced in 8 pcs 1 teaspoon Philippine birds eye pepper (siling labuyo) 5 tablespoon vinegar 12 tablespoon sugar 1 eggplant cut in slices

Pork Binagoongan Cooking Preparation

Boil pork until tender and cut into cubes Set aside

Sauteacute garlic onion and tomato Add pork and shrimp bagoong Stir fry for few minutes until pork starts to render fat and edges turn to brown Add vinegar and siling labuyo Simmer for 5 minutes Season with sugar and drop the eggplant Continue cooking in low fire until the eggplant is done Serve hot

Bopis Ingredients

12 kilo pork lungs 12 kilo pork heart 1 medium carrots cut into small cubes 1 medium kinchay or celery 5 Philippine birdrsquos eye (siling labuyo) 5 tablespoons soy sauce 5 tablespoons vinegar 1 tablespoon annatto (atsuete) seeds substitute 14 cup catsup Salt and pepper to taste MSG (optional)

Bopis Cooking Preparation

Boil the heart and lungs for 10 minutes Remove and chop into small sizes Set aside and discard the water

Boil again for another 10 minutes in new water Strain and set aside

Mash the annatto seeds in 14 cup water Save the annatto water and discards the seeds

Sauteacute garlic and onion Add lungs heart kinchay and soy sauce Saute for another 10 minutes Add vinegar and siling labuyo Simmer for 5 minutes Season with salt and pepper Add carrots and annato water Simmer and continue cooking until done Serve hot

Kalderetang Kambing Ingredients

1 12 kilos goat meat cut into chunks 1 potato quartered 1 carrot cut in 1 inch chunks or slices 1 clove garlic pounded 1 onion chopped 1 can liver spread or ground liver 1 tomato quartered 1 can tomato sauce 15 green olives (stoned or pitted) 1 tablespoon pickles 2 tablespoons peanut butter 1 grated cheese 1 bell pepper sliced 1 tablespoon ground black pepper 2 stems kinchay (celery) chopped 2 laurel leaves 12 cup soy sauce Cooking oil MSG (optional)

Kalderetang Kambing Cooking Instructions

Fry the potato and carrot for 3 minutes Set aside

In a bowl marinate goat meat in vinegar soy sauce and ground black pepper for 1 hour Set aside

Sauteacute garlic and onion in a saucepan Add the marinated goatrsquos meat tomato and kitchay Continue sauteing until all liquid has evaporated and meat starts to render fat Add water enough to cover the goatrsquos meat Boil until tender

Add tomato sauce and pickles Simmer for 10 minutes Add the cheese peanut butter liver spread potato olives and carrots Simmer for 5 minutes Drop the bell pepper Simmer 1 minute before serving Serve hot

Lechon Kawali Ingredients

I kilo pork belly (liempo) 2 tablespoon salt 12 tablespoon peppercorns 4 cloves garlic pounded 1 bottle 7-up (optional) Cooking oil

Sauce Ingredients

Vinegar Soy sauce Onion chopped Garlic mined Mang Tomas lechon sauce (optional)

Lechon Kawali Cooking Instructions

Boil water with salt garlic peppercorn and 7-up Add pork and continue boiling until tender Strain pork and keep dry Deep fry in hot cooking oil until golden brown and crispy Chop the lechon kawali and serve with lechon sauce or vinegar with soy sauce onion and garlic

Pata Tim Ingredients

1 kilo porkrsquos leg (pata) cut in chunks 14 cup soy sauce 2 tablespoons brown sugar 1 onion chopped 1 clove garlic minced 1 tomato chopped 2 tablespoon banana blossoms 1 tablespoon star anise 1 can tomato sauce Cooking oil Broth

Pata Tim Cooking Instructions

In a saucepan brown pork pata in oil then add the garlic onion and tomatoes Stir fry for 3 minutes then add the broth to cover soy sauce and sugar Cover and simmer until the pork is tender When little sauce is left add the tomato sauce Simmer for few minutes until sauce thickens Season with salt pepper and oyster sauce to taste Drop the banana blossoms and star anise Cook until done are done and serve

Pork Adobo Ingredients

1 kilo pork cut in cubes 1 clove garlic pounded 1 medium onion chopped 1 tablespoon sugar 4 laurel leaves 6 tablespoons soy sauce 6 tablespoons vinegar 1 tablespoon ground black pepper 1 cup rice water 1 potato quartered Hard boiled eggs MSG (optional) Cooking oil

Pork Adobo Cooking Instructions

Fry potato in 3 minutes Set aside

Brown the pork then add rice water vinegar soy sauce and the rest of the ingredients except the potato and hard boiled eggs When pork is light tender add the potato Cook until done or when little sauce is left then garnish with hard boiled eggs

Adobong Kangkong Ingredients

1 bundle of kangkong (river spinanch) cut stems 1rdquo length 14 cup vinegar 14 cup soy sauce 1 clove garlic minced

Adobong Kangkong Cooking Instructions

Saute garlic When golden brown add all other ingredients Cover and simmer until done Donrsquot overcook the kangkong Serve hot

Filipino Spaghetti Ingredients

1 kilo spaghetti noodles 34 kilo ground beef 1 carrot minced 1 small can evaporated milk 1 can liver spread 14 kilo hotdog slices 1 tablespoon garlic minced 1 onion minced 2 bottles of banana catsup 1 can tomato sauce 1 cup grated cheese 1 tablespoon sugar Salt and pepper Cooking oil

Filipino Spaghetti Cooking Instructions

Boil spaghetti noodles with salt and cooking oil for 10 minutes Drain and set aside in a platter

Sauteacute garlic and onion Add ground beef and cook until meat turns light brown Season with salt and pepper Add banana catsup and tomato sauce Simmer for 10 minutes Add hotdog carrots sugar liver spread and milk Simmer for 5 minutes This is your sauce mixture

Pour the mixture on top of the spaghetti noddles Garnish with grated cheese

Arroz Caldo Ingredients

1 kilo chicken cut in small pieces 1 cup uncooked malagkit or plain rice or combination 1 small onion chopped 1 tablespoon garlic chopped 1 root ginger sliced 6 cups water or broth Fish sauce Cooking oil Salt to taste (optional) Chicken bouillon cubes (optional) 1 tablespoon minced fried garlic (for garnishing) 1 tablespoon scallions (for garnishing)

Arroz Caldo Cooking Instructions

In a casserole sauteacute garlic onion and ginger in oil Add chicken and stir fry with fish sauce until light browned Drain any remaining oil and then add rice Add enough water and bring to boil Continue cooking stirring occasionally until chicken is tender and rice is done (add hot water if necessary) Season with fish sauce according to taste Serve hot in a bowl Garnish on top with fried minced garlic and scallions

Cooking Tip

Always dry chicken well with paper towels before placing into hot frying pan so it wont stick

You have the option of using salt or chicken bouillon cubes as seasoning instead of fish sauce

Leche Flan (egg yolk) Ingredients

10 egg yolks (pula ng itlog) well beaten 1 big can evaporated milk 1 big can condense milk 3 tablespoons brown sugar 1 tablespoon vanilla 3 moulds (lyanera) container Aluminum foil 34 cup water

Leche Flan (egg yolks) Cooking Instructions

Mix water and sugar in the moulds Parboil in very low fire until it turns brown and sticky Do not overcook the sugar

In a bowl mix the following ingredients egg yolks evaporated milk condensed milk and vanilla Pour the mixture in the moulds and cover with aluminum foil Steam for about 15 - 20 minutes Remove from the steamer Cool it down before serving

Cooking Tip

You can also bake it for 45 minutes 370F placing the lyanera in the middle of a bigger tray half filled with water -

Okoy - Deep Fried Shredded Papayas w Shrimp

Ingredients

1 medium sized Papaya shredded

14 kilo of prawns

1 onion sliced

12 cup of flour

1 egg

1 cup of water

12 tsp of salt

Cooking oil for deep frying

Cooking Procedure

Mix flour egg salt and water in a bowl then add the shredded papaya and mix it well

Get your deep frying pan and pour the cooking oil Let it heat up well Get a small saucer and place about two to three spoonful of your papaya and flour mixture Flatten the mixture with the back of a spoon to have a nice round shape of about an inch thickness Decorate the top with a prawn from the saucer slide the mixture gently on your hot oil and cook both sides until golden brown Be careful dont splatter it Now to prepare a vinegar dip - Get a cup of Vinegar (any kind but preferably sukang puti or according to your likeness) chopped some chilis ground garlic salt and pepper

Sisig BangusMilkfish

Ampalaya Leaves with Sardines

Palitaw

Ingredients and cooking procedure after the jump

Ingredients

1 kilo of Galapong malagkit (Glutinous rice dough)

1 coconut meat grated

12 kilo fo white sugar

Water for cooking

Sesame seeds toasted

Cooking procedure

Divide the galapong into several portions depending on the size of serving you desire

Roll each ortion into a ball and flatten to make a tounge like shape

Boil some water While the water is boiling dro each of the galaong portions It is cooked when the galapong surfaces

Remove each cooked portion Allow to cool

Dredge in grated coconut and srinkle with sugar mixed with toasted sesame seeds before serving

Page 37: Pinoy Recipe

Crispy Pata Ingrediets

1 kilo porkrsquos knuckle (pata) 1 onion chopped 2 bay leaves 14 cup peppercorns 2 tablespoons salt Cooking oil

Sauce Ingredients

1 tablespoon onion chopped 1 tablespoon garlic pounded 12 cup vinegar Soy sauce to taste

Crispy Pata Cooking Ingredients

Boil porkrsquos knuckle in a stock pot with enough water to cover (more water maybe added if the meat is tough) Add salt bay leaves peppercorn and onion Continue boiling until tender then drain and hang to dry Place in the refrigerator overnight Deep fry in hot cooking oil until golden brown Serve with a mixture composed of soy sauce vinegar garlic and onion

Bagnet (Chicharon Baboy) Ingredients

1 kilo pork belly cut into desired pieces 1 liter cooking oil 12 liter water Salt to taste Water

Bagnet (Chicharon Baboy) Cooking Instructions

In a stock pot bring water to a boil with added salt Drop pork and continue boiling for 20 minutes Drain and set aside

Submerged pork in hot cooking oil for few seconds strain and sprinkle with cold water Do this process 3 times until skin pops

Submerge pork until golden brown and serve hot in a platter

Cooking Tip

To avoid mess as well as burns cook in a low cooking area

Beef Caldereta Ingredients

1 12 kilo beef cut in chunks 1 potato quartered (fry in 3 minutes) 1 carrot cut in 1 inch chunks (fry in 3 minutes) 1 clove garlic pounded 1 onion chopped 1 can liver spread or ground liver 1 tomato quartered 1 can tomato sauce 15 green olives (stoned or pitted) 1 tablespoon pickles 2 tablespoons peanut butter 1 grated cheese 1 bell pepper chopped 1 tablespoon ground black pepper 2 stems kinchay (celery) chopped 12 cup soy sauce Cooking oil (Olive oil preferred if available) MSG (optional)

Beef Caldereta Cooking Instructions

In a bowl marinate beef in soy sauce and ground black pepper for 1 hour

In a saucepan sauteacute garlic and onion Add the marinated beef tomato and kitchay Continue sauteing until all liquid has evaporated and meat starts to render fat Add water enough to cover the beef Boil until beef becomes tender

Add tomato sauce and pickles Simmer for 10 minutes Add cheese peanut butter liver spread potato green olives and carrots Simmer for 5 minutes Drop the bell pepper Simmer for 1 minute before serving Serve hot

Kilawing Bituka Ingredients

Large Intestines of pork (bituka ng baboy) Garlic minced Onion sliced Ginger crushed Long green chili peppers (siling haba) Scallions chopped Banana leaf

Kilawing Bituka Cooking Instructions

Wash and mash the intestine with salt and banana leaf to get rid of the odor Wash and clean very well then boil intestine with ginger until tender Cut into desired sizes

Saute garlic and onion Add and brown the intestine Lower heat then blend with soy sauce vinegar and pepper according to taste Garnish with scallions and long green chili pepper Serve as pulutan-something to pick up when drinking a liquor

Bistek Ingredients

34 kilo tender pork or beef steaks sliced 1 tablespoon kalamansi or lemon juice 5 tablespoons soy sauce 12 teaspoon ground black pepper 1 big onion sliced in rings Salt and pepper to taste Cooking oil (Olive oil preferred)

Bistek Cooking Ingredients

Marinate porkbeef steak with kalamansi (or lemon) juice soy sauce salt and pepper for 30 minutes or more Set aside

Fry onion rings until translucent Set aside

In a skillet fry marinated porkbeef steak over high heat turning upside down several times until tender Add onion rings and just enough marinade to create oily sauce Cover and simmer until done Serve hot

Pork Binagoongan Ingredients

1 kilo pork liempo cut in serving pieces 12 cup shrimp bagoong 1 tablespoon garlic minced 1 small onion chopped 1 medium tomato sliced in 8 pcs 1 teaspoon Philippine birds eye pepper (siling labuyo) 5 tablespoon vinegar 12 tablespoon sugar 1 eggplant cut in slices

Pork Binagoongan Cooking Preparation

Boil pork until tender and cut into cubes Set aside

Sauteacute garlic onion and tomato Add pork and shrimp bagoong Stir fry for few minutes until pork starts to render fat and edges turn to brown Add vinegar and siling labuyo Simmer for 5 minutes Season with sugar and drop the eggplant Continue cooking in low fire until the eggplant is done Serve hot

Bopis Ingredients

12 kilo pork lungs 12 kilo pork heart 1 medium carrots cut into small cubes 1 medium kinchay or celery 5 Philippine birdrsquos eye (siling labuyo) 5 tablespoons soy sauce 5 tablespoons vinegar 1 tablespoon annatto (atsuete) seeds substitute 14 cup catsup Salt and pepper to taste MSG (optional)

Bopis Cooking Preparation

Boil the heart and lungs for 10 minutes Remove and chop into small sizes Set aside and discard the water

Boil again for another 10 minutes in new water Strain and set aside

Mash the annatto seeds in 14 cup water Save the annatto water and discards the seeds

Sauteacute garlic and onion Add lungs heart kinchay and soy sauce Saute for another 10 minutes Add vinegar and siling labuyo Simmer for 5 minutes Season with salt and pepper Add carrots and annato water Simmer and continue cooking until done Serve hot

Kalderetang Kambing Ingredients

1 12 kilos goat meat cut into chunks 1 potato quartered 1 carrot cut in 1 inch chunks or slices 1 clove garlic pounded 1 onion chopped 1 can liver spread or ground liver 1 tomato quartered 1 can tomato sauce 15 green olives (stoned or pitted) 1 tablespoon pickles 2 tablespoons peanut butter 1 grated cheese 1 bell pepper sliced 1 tablespoon ground black pepper 2 stems kinchay (celery) chopped 2 laurel leaves 12 cup soy sauce Cooking oil MSG (optional)

Kalderetang Kambing Cooking Instructions

Fry the potato and carrot for 3 minutes Set aside

In a bowl marinate goat meat in vinegar soy sauce and ground black pepper for 1 hour Set aside

Sauteacute garlic and onion in a saucepan Add the marinated goatrsquos meat tomato and kitchay Continue sauteing until all liquid has evaporated and meat starts to render fat Add water enough to cover the goatrsquos meat Boil until tender

Add tomato sauce and pickles Simmer for 10 minutes Add the cheese peanut butter liver spread potato olives and carrots Simmer for 5 minutes Drop the bell pepper Simmer 1 minute before serving Serve hot

Lechon Kawali Ingredients

I kilo pork belly (liempo) 2 tablespoon salt 12 tablespoon peppercorns 4 cloves garlic pounded 1 bottle 7-up (optional) Cooking oil

Sauce Ingredients

Vinegar Soy sauce Onion chopped Garlic mined Mang Tomas lechon sauce (optional)

Lechon Kawali Cooking Instructions

Boil water with salt garlic peppercorn and 7-up Add pork and continue boiling until tender Strain pork and keep dry Deep fry in hot cooking oil until golden brown and crispy Chop the lechon kawali and serve with lechon sauce or vinegar with soy sauce onion and garlic

Pata Tim Ingredients

1 kilo porkrsquos leg (pata) cut in chunks 14 cup soy sauce 2 tablespoons brown sugar 1 onion chopped 1 clove garlic minced 1 tomato chopped 2 tablespoon banana blossoms 1 tablespoon star anise 1 can tomato sauce Cooking oil Broth

Pata Tim Cooking Instructions

In a saucepan brown pork pata in oil then add the garlic onion and tomatoes Stir fry for 3 minutes then add the broth to cover soy sauce and sugar Cover and simmer until the pork is tender When little sauce is left add the tomato sauce Simmer for few minutes until sauce thickens Season with salt pepper and oyster sauce to taste Drop the banana blossoms and star anise Cook until done are done and serve

Pork Adobo Ingredients

1 kilo pork cut in cubes 1 clove garlic pounded 1 medium onion chopped 1 tablespoon sugar 4 laurel leaves 6 tablespoons soy sauce 6 tablespoons vinegar 1 tablespoon ground black pepper 1 cup rice water 1 potato quartered Hard boiled eggs MSG (optional) Cooking oil

Pork Adobo Cooking Instructions

Fry potato in 3 minutes Set aside

Brown the pork then add rice water vinegar soy sauce and the rest of the ingredients except the potato and hard boiled eggs When pork is light tender add the potato Cook until done or when little sauce is left then garnish with hard boiled eggs

Adobong Kangkong Ingredients

1 bundle of kangkong (river spinanch) cut stems 1rdquo length 14 cup vinegar 14 cup soy sauce 1 clove garlic minced

Adobong Kangkong Cooking Instructions

Saute garlic When golden brown add all other ingredients Cover and simmer until done Donrsquot overcook the kangkong Serve hot

Filipino Spaghetti Ingredients

1 kilo spaghetti noodles 34 kilo ground beef 1 carrot minced 1 small can evaporated milk 1 can liver spread 14 kilo hotdog slices 1 tablespoon garlic minced 1 onion minced 2 bottles of banana catsup 1 can tomato sauce 1 cup grated cheese 1 tablespoon sugar Salt and pepper Cooking oil

Filipino Spaghetti Cooking Instructions

Boil spaghetti noodles with salt and cooking oil for 10 minutes Drain and set aside in a platter

Sauteacute garlic and onion Add ground beef and cook until meat turns light brown Season with salt and pepper Add banana catsup and tomato sauce Simmer for 10 minutes Add hotdog carrots sugar liver spread and milk Simmer for 5 minutes This is your sauce mixture

Pour the mixture on top of the spaghetti noddles Garnish with grated cheese

Arroz Caldo Ingredients

1 kilo chicken cut in small pieces 1 cup uncooked malagkit or plain rice or combination 1 small onion chopped 1 tablespoon garlic chopped 1 root ginger sliced 6 cups water or broth Fish sauce Cooking oil Salt to taste (optional) Chicken bouillon cubes (optional) 1 tablespoon minced fried garlic (for garnishing) 1 tablespoon scallions (for garnishing)

Arroz Caldo Cooking Instructions

In a casserole sauteacute garlic onion and ginger in oil Add chicken and stir fry with fish sauce until light browned Drain any remaining oil and then add rice Add enough water and bring to boil Continue cooking stirring occasionally until chicken is tender and rice is done (add hot water if necessary) Season with fish sauce according to taste Serve hot in a bowl Garnish on top with fried minced garlic and scallions

Cooking Tip

Always dry chicken well with paper towels before placing into hot frying pan so it wont stick

You have the option of using salt or chicken bouillon cubes as seasoning instead of fish sauce

Leche Flan (egg yolk) Ingredients

10 egg yolks (pula ng itlog) well beaten 1 big can evaporated milk 1 big can condense milk 3 tablespoons brown sugar 1 tablespoon vanilla 3 moulds (lyanera) container Aluminum foil 34 cup water

Leche Flan (egg yolks) Cooking Instructions

Mix water and sugar in the moulds Parboil in very low fire until it turns brown and sticky Do not overcook the sugar

In a bowl mix the following ingredients egg yolks evaporated milk condensed milk and vanilla Pour the mixture in the moulds and cover with aluminum foil Steam for about 15 - 20 minutes Remove from the steamer Cool it down before serving

Cooking Tip

You can also bake it for 45 minutes 370F placing the lyanera in the middle of a bigger tray half filled with water -

Okoy - Deep Fried Shredded Papayas w Shrimp

Ingredients

1 medium sized Papaya shredded

14 kilo of prawns

1 onion sliced

12 cup of flour

1 egg

1 cup of water

12 tsp of salt

Cooking oil for deep frying

Cooking Procedure

Mix flour egg salt and water in a bowl then add the shredded papaya and mix it well

Get your deep frying pan and pour the cooking oil Let it heat up well Get a small saucer and place about two to three spoonful of your papaya and flour mixture Flatten the mixture with the back of a spoon to have a nice round shape of about an inch thickness Decorate the top with a prawn from the saucer slide the mixture gently on your hot oil and cook both sides until golden brown Be careful dont splatter it Now to prepare a vinegar dip - Get a cup of Vinegar (any kind but preferably sukang puti or according to your likeness) chopped some chilis ground garlic salt and pepper

Sisig BangusMilkfish

Ampalaya Leaves with Sardines

Palitaw

Ingredients and cooking procedure after the jump

Ingredients

1 kilo of Galapong malagkit (Glutinous rice dough)

1 coconut meat grated

12 kilo fo white sugar

Water for cooking

Sesame seeds toasted

Cooking procedure

Divide the galapong into several portions depending on the size of serving you desire

Roll each ortion into a ball and flatten to make a tounge like shape

Boil some water While the water is boiling dro each of the galaong portions It is cooked when the galapong surfaces

Remove each cooked portion Allow to cool

Dredge in grated coconut and srinkle with sugar mixed with toasted sesame seeds before serving

Page 38: Pinoy Recipe

Bagnet (Chicharon Baboy) Ingredients

1 kilo pork belly cut into desired pieces 1 liter cooking oil 12 liter water Salt to taste Water

Bagnet (Chicharon Baboy) Cooking Instructions

In a stock pot bring water to a boil with added salt Drop pork and continue boiling for 20 minutes Drain and set aside

Submerged pork in hot cooking oil for few seconds strain and sprinkle with cold water Do this process 3 times until skin pops

Submerge pork until golden brown and serve hot in a platter

Cooking Tip

To avoid mess as well as burns cook in a low cooking area

Beef Caldereta Ingredients

1 12 kilo beef cut in chunks 1 potato quartered (fry in 3 minutes) 1 carrot cut in 1 inch chunks (fry in 3 minutes) 1 clove garlic pounded 1 onion chopped 1 can liver spread or ground liver 1 tomato quartered 1 can tomato sauce 15 green olives (stoned or pitted) 1 tablespoon pickles 2 tablespoons peanut butter 1 grated cheese 1 bell pepper chopped 1 tablespoon ground black pepper 2 stems kinchay (celery) chopped 12 cup soy sauce Cooking oil (Olive oil preferred if available) MSG (optional)

Beef Caldereta Cooking Instructions

In a bowl marinate beef in soy sauce and ground black pepper for 1 hour

In a saucepan sauteacute garlic and onion Add the marinated beef tomato and kitchay Continue sauteing until all liquid has evaporated and meat starts to render fat Add water enough to cover the beef Boil until beef becomes tender

Add tomato sauce and pickles Simmer for 10 minutes Add cheese peanut butter liver spread potato green olives and carrots Simmer for 5 minutes Drop the bell pepper Simmer for 1 minute before serving Serve hot

Kilawing Bituka Ingredients

Large Intestines of pork (bituka ng baboy) Garlic minced Onion sliced Ginger crushed Long green chili peppers (siling haba) Scallions chopped Banana leaf

Kilawing Bituka Cooking Instructions

Wash and mash the intestine with salt and banana leaf to get rid of the odor Wash and clean very well then boil intestine with ginger until tender Cut into desired sizes

Saute garlic and onion Add and brown the intestine Lower heat then blend with soy sauce vinegar and pepper according to taste Garnish with scallions and long green chili pepper Serve as pulutan-something to pick up when drinking a liquor

Bistek Ingredients

34 kilo tender pork or beef steaks sliced 1 tablespoon kalamansi or lemon juice 5 tablespoons soy sauce 12 teaspoon ground black pepper 1 big onion sliced in rings Salt and pepper to taste Cooking oil (Olive oil preferred)

Bistek Cooking Ingredients

Marinate porkbeef steak with kalamansi (or lemon) juice soy sauce salt and pepper for 30 minutes or more Set aside

Fry onion rings until translucent Set aside

In a skillet fry marinated porkbeef steak over high heat turning upside down several times until tender Add onion rings and just enough marinade to create oily sauce Cover and simmer until done Serve hot

Pork Binagoongan Ingredients

1 kilo pork liempo cut in serving pieces 12 cup shrimp bagoong 1 tablespoon garlic minced 1 small onion chopped 1 medium tomato sliced in 8 pcs 1 teaspoon Philippine birds eye pepper (siling labuyo) 5 tablespoon vinegar 12 tablespoon sugar 1 eggplant cut in slices

Pork Binagoongan Cooking Preparation

Boil pork until tender and cut into cubes Set aside

Sauteacute garlic onion and tomato Add pork and shrimp bagoong Stir fry for few minutes until pork starts to render fat and edges turn to brown Add vinegar and siling labuyo Simmer for 5 minutes Season with sugar and drop the eggplant Continue cooking in low fire until the eggplant is done Serve hot

Bopis Ingredients

12 kilo pork lungs 12 kilo pork heart 1 medium carrots cut into small cubes 1 medium kinchay or celery 5 Philippine birdrsquos eye (siling labuyo) 5 tablespoons soy sauce 5 tablespoons vinegar 1 tablespoon annatto (atsuete) seeds substitute 14 cup catsup Salt and pepper to taste MSG (optional)

Bopis Cooking Preparation

Boil the heart and lungs for 10 minutes Remove and chop into small sizes Set aside and discard the water

Boil again for another 10 minutes in new water Strain and set aside

Mash the annatto seeds in 14 cup water Save the annatto water and discards the seeds

Sauteacute garlic and onion Add lungs heart kinchay and soy sauce Saute for another 10 minutes Add vinegar and siling labuyo Simmer for 5 minutes Season with salt and pepper Add carrots and annato water Simmer and continue cooking until done Serve hot

Kalderetang Kambing Ingredients

1 12 kilos goat meat cut into chunks 1 potato quartered 1 carrot cut in 1 inch chunks or slices 1 clove garlic pounded 1 onion chopped 1 can liver spread or ground liver 1 tomato quartered 1 can tomato sauce 15 green olives (stoned or pitted) 1 tablespoon pickles 2 tablespoons peanut butter 1 grated cheese 1 bell pepper sliced 1 tablespoon ground black pepper 2 stems kinchay (celery) chopped 2 laurel leaves 12 cup soy sauce Cooking oil MSG (optional)

Kalderetang Kambing Cooking Instructions

Fry the potato and carrot for 3 minutes Set aside

In a bowl marinate goat meat in vinegar soy sauce and ground black pepper for 1 hour Set aside

Sauteacute garlic and onion in a saucepan Add the marinated goatrsquos meat tomato and kitchay Continue sauteing until all liquid has evaporated and meat starts to render fat Add water enough to cover the goatrsquos meat Boil until tender

Add tomato sauce and pickles Simmer for 10 minutes Add the cheese peanut butter liver spread potato olives and carrots Simmer for 5 minutes Drop the bell pepper Simmer 1 minute before serving Serve hot

Lechon Kawali Ingredients

I kilo pork belly (liempo) 2 tablespoon salt 12 tablespoon peppercorns 4 cloves garlic pounded 1 bottle 7-up (optional) Cooking oil

Sauce Ingredients

Vinegar Soy sauce Onion chopped Garlic mined Mang Tomas lechon sauce (optional)

Lechon Kawali Cooking Instructions

Boil water with salt garlic peppercorn and 7-up Add pork and continue boiling until tender Strain pork and keep dry Deep fry in hot cooking oil until golden brown and crispy Chop the lechon kawali and serve with lechon sauce or vinegar with soy sauce onion and garlic

Pata Tim Ingredients

1 kilo porkrsquos leg (pata) cut in chunks 14 cup soy sauce 2 tablespoons brown sugar 1 onion chopped 1 clove garlic minced 1 tomato chopped 2 tablespoon banana blossoms 1 tablespoon star anise 1 can tomato sauce Cooking oil Broth

Pata Tim Cooking Instructions

In a saucepan brown pork pata in oil then add the garlic onion and tomatoes Stir fry for 3 minutes then add the broth to cover soy sauce and sugar Cover and simmer until the pork is tender When little sauce is left add the tomato sauce Simmer for few minutes until sauce thickens Season with salt pepper and oyster sauce to taste Drop the banana blossoms and star anise Cook until done are done and serve

Pork Adobo Ingredients

1 kilo pork cut in cubes 1 clove garlic pounded 1 medium onion chopped 1 tablespoon sugar 4 laurel leaves 6 tablespoons soy sauce 6 tablespoons vinegar 1 tablespoon ground black pepper 1 cup rice water 1 potato quartered Hard boiled eggs MSG (optional) Cooking oil

Pork Adobo Cooking Instructions

Fry potato in 3 minutes Set aside

Brown the pork then add rice water vinegar soy sauce and the rest of the ingredients except the potato and hard boiled eggs When pork is light tender add the potato Cook until done or when little sauce is left then garnish with hard boiled eggs

Adobong Kangkong Ingredients

1 bundle of kangkong (river spinanch) cut stems 1rdquo length 14 cup vinegar 14 cup soy sauce 1 clove garlic minced

Adobong Kangkong Cooking Instructions

Saute garlic When golden brown add all other ingredients Cover and simmer until done Donrsquot overcook the kangkong Serve hot

Filipino Spaghetti Ingredients

1 kilo spaghetti noodles 34 kilo ground beef 1 carrot minced 1 small can evaporated milk 1 can liver spread 14 kilo hotdog slices 1 tablespoon garlic minced 1 onion minced 2 bottles of banana catsup 1 can tomato sauce 1 cup grated cheese 1 tablespoon sugar Salt and pepper Cooking oil

Filipino Spaghetti Cooking Instructions

Boil spaghetti noodles with salt and cooking oil for 10 minutes Drain and set aside in a platter

Sauteacute garlic and onion Add ground beef and cook until meat turns light brown Season with salt and pepper Add banana catsup and tomato sauce Simmer for 10 minutes Add hotdog carrots sugar liver spread and milk Simmer for 5 minutes This is your sauce mixture

Pour the mixture on top of the spaghetti noddles Garnish with grated cheese

Arroz Caldo Ingredients

1 kilo chicken cut in small pieces 1 cup uncooked malagkit or plain rice or combination 1 small onion chopped 1 tablespoon garlic chopped 1 root ginger sliced 6 cups water or broth Fish sauce Cooking oil Salt to taste (optional) Chicken bouillon cubes (optional) 1 tablespoon minced fried garlic (for garnishing) 1 tablespoon scallions (for garnishing)

Arroz Caldo Cooking Instructions

In a casserole sauteacute garlic onion and ginger in oil Add chicken and stir fry with fish sauce until light browned Drain any remaining oil and then add rice Add enough water and bring to boil Continue cooking stirring occasionally until chicken is tender and rice is done (add hot water if necessary) Season with fish sauce according to taste Serve hot in a bowl Garnish on top with fried minced garlic and scallions

Cooking Tip

Always dry chicken well with paper towels before placing into hot frying pan so it wont stick

You have the option of using salt or chicken bouillon cubes as seasoning instead of fish sauce

Leche Flan (egg yolk) Ingredients

10 egg yolks (pula ng itlog) well beaten 1 big can evaporated milk 1 big can condense milk 3 tablespoons brown sugar 1 tablespoon vanilla 3 moulds (lyanera) container Aluminum foil 34 cup water

Leche Flan (egg yolks) Cooking Instructions

Mix water and sugar in the moulds Parboil in very low fire until it turns brown and sticky Do not overcook the sugar

In a bowl mix the following ingredients egg yolks evaporated milk condensed milk and vanilla Pour the mixture in the moulds and cover with aluminum foil Steam for about 15 - 20 minutes Remove from the steamer Cool it down before serving

Cooking Tip

You can also bake it for 45 minutes 370F placing the lyanera in the middle of a bigger tray half filled with water -

Okoy - Deep Fried Shredded Papayas w Shrimp

Ingredients

1 medium sized Papaya shredded

14 kilo of prawns

1 onion sliced

12 cup of flour

1 egg

1 cup of water

12 tsp of salt

Cooking oil for deep frying

Cooking Procedure

Mix flour egg salt and water in a bowl then add the shredded papaya and mix it well

Get your deep frying pan and pour the cooking oil Let it heat up well Get a small saucer and place about two to three spoonful of your papaya and flour mixture Flatten the mixture with the back of a spoon to have a nice round shape of about an inch thickness Decorate the top with a prawn from the saucer slide the mixture gently on your hot oil and cook both sides until golden brown Be careful dont splatter it Now to prepare a vinegar dip - Get a cup of Vinegar (any kind but preferably sukang puti or according to your likeness) chopped some chilis ground garlic salt and pepper

Sisig BangusMilkfish

Ampalaya Leaves with Sardines

Palitaw

Ingredients and cooking procedure after the jump

Ingredients

1 kilo of Galapong malagkit (Glutinous rice dough)

1 coconut meat grated

12 kilo fo white sugar

Water for cooking

Sesame seeds toasted

Cooking procedure

Divide the galapong into several portions depending on the size of serving you desire

Roll each ortion into a ball and flatten to make a tounge like shape

Boil some water While the water is boiling dro each of the galaong portions It is cooked when the galapong surfaces

Remove each cooked portion Allow to cool

Dredge in grated coconut and srinkle with sugar mixed with toasted sesame seeds before serving

Page 39: Pinoy Recipe

Beef Caldereta Ingredients

1 12 kilo beef cut in chunks 1 potato quartered (fry in 3 minutes) 1 carrot cut in 1 inch chunks (fry in 3 minutes) 1 clove garlic pounded 1 onion chopped 1 can liver spread or ground liver 1 tomato quartered 1 can tomato sauce 15 green olives (stoned or pitted) 1 tablespoon pickles 2 tablespoons peanut butter 1 grated cheese 1 bell pepper chopped 1 tablespoon ground black pepper 2 stems kinchay (celery) chopped 12 cup soy sauce Cooking oil (Olive oil preferred if available) MSG (optional)

Beef Caldereta Cooking Instructions

In a bowl marinate beef in soy sauce and ground black pepper for 1 hour

In a saucepan sauteacute garlic and onion Add the marinated beef tomato and kitchay Continue sauteing until all liquid has evaporated and meat starts to render fat Add water enough to cover the beef Boil until beef becomes tender

Add tomato sauce and pickles Simmer for 10 minutes Add cheese peanut butter liver spread potato green olives and carrots Simmer for 5 minutes Drop the bell pepper Simmer for 1 minute before serving Serve hot

Kilawing Bituka Ingredients

Large Intestines of pork (bituka ng baboy) Garlic minced Onion sliced Ginger crushed Long green chili peppers (siling haba) Scallions chopped Banana leaf

Kilawing Bituka Cooking Instructions

Wash and mash the intestine with salt and banana leaf to get rid of the odor Wash and clean very well then boil intestine with ginger until tender Cut into desired sizes

Saute garlic and onion Add and brown the intestine Lower heat then blend with soy sauce vinegar and pepper according to taste Garnish with scallions and long green chili pepper Serve as pulutan-something to pick up when drinking a liquor

Bistek Ingredients

34 kilo tender pork or beef steaks sliced 1 tablespoon kalamansi or lemon juice 5 tablespoons soy sauce 12 teaspoon ground black pepper 1 big onion sliced in rings Salt and pepper to taste Cooking oil (Olive oil preferred)

Bistek Cooking Ingredients

Marinate porkbeef steak with kalamansi (or lemon) juice soy sauce salt and pepper for 30 minutes or more Set aside

Fry onion rings until translucent Set aside

In a skillet fry marinated porkbeef steak over high heat turning upside down several times until tender Add onion rings and just enough marinade to create oily sauce Cover and simmer until done Serve hot

Pork Binagoongan Ingredients

1 kilo pork liempo cut in serving pieces 12 cup shrimp bagoong 1 tablespoon garlic minced 1 small onion chopped 1 medium tomato sliced in 8 pcs 1 teaspoon Philippine birds eye pepper (siling labuyo) 5 tablespoon vinegar 12 tablespoon sugar 1 eggplant cut in slices

Pork Binagoongan Cooking Preparation

Boil pork until tender and cut into cubes Set aside

Sauteacute garlic onion and tomato Add pork and shrimp bagoong Stir fry for few minutes until pork starts to render fat and edges turn to brown Add vinegar and siling labuyo Simmer for 5 minutes Season with sugar and drop the eggplant Continue cooking in low fire until the eggplant is done Serve hot

Bopis Ingredients

12 kilo pork lungs 12 kilo pork heart 1 medium carrots cut into small cubes 1 medium kinchay or celery 5 Philippine birdrsquos eye (siling labuyo) 5 tablespoons soy sauce 5 tablespoons vinegar 1 tablespoon annatto (atsuete) seeds substitute 14 cup catsup Salt and pepper to taste MSG (optional)

Bopis Cooking Preparation

Boil the heart and lungs for 10 minutes Remove and chop into small sizes Set aside and discard the water

Boil again for another 10 minutes in new water Strain and set aside

Mash the annatto seeds in 14 cup water Save the annatto water and discards the seeds

Sauteacute garlic and onion Add lungs heart kinchay and soy sauce Saute for another 10 minutes Add vinegar and siling labuyo Simmer for 5 minutes Season with salt and pepper Add carrots and annato water Simmer and continue cooking until done Serve hot

Kalderetang Kambing Ingredients

1 12 kilos goat meat cut into chunks 1 potato quartered 1 carrot cut in 1 inch chunks or slices 1 clove garlic pounded 1 onion chopped 1 can liver spread or ground liver 1 tomato quartered 1 can tomato sauce 15 green olives (stoned or pitted) 1 tablespoon pickles 2 tablespoons peanut butter 1 grated cheese 1 bell pepper sliced 1 tablespoon ground black pepper 2 stems kinchay (celery) chopped 2 laurel leaves 12 cup soy sauce Cooking oil MSG (optional)

Kalderetang Kambing Cooking Instructions

Fry the potato and carrot for 3 minutes Set aside

In a bowl marinate goat meat in vinegar soy sauce and ground black pepper for 1 hour Set aside

Sauteacute garlic and onion in a saucepan Add the marinated goatrsquos meat tomato and kitchay Continue sauteing until all liquid has evaporated and meat starts to render fat Add water enough to cover the goatrsquos meat Boil until tender

Add tomato sauce and pickles Simmer for 10 minutes Add the cheese peanut butter liver spread potato olives and carrots Simmer for 5 minutes Drop the bell pepper Simmer 1 minute before serving Serve hot

Lechon Kawali Ingredients

I kilo pork belly (liempo) 2 tablespoon salt 12 tablespoon peppercorns 4 cloves garlic pounded 1 bottle 7-up (optional) Cooking oil

Sauce Ingredients

Vinegar Soy sauce Onion chopped Garlic mined Mang Tomas lechon sauce (optional)

Lechon Kawali Cooking Instructions

Boil water with salt garlic peppercorn and 7-up Add pork and continue boiling until tender Strain pork and keep dry Deep fry in hot cooking oil until golden brown and crispy Chop the lechon kawali and serve with lechon sauce or vinegar with soy sauce onion and garlic

Pata Tim Ingredients

1 kilo porkrsquos leg (pata) cut in chunks 14 cup soy sauce 2 tablespoons brown sugar 1 onion chopped 1 clove garlic minced 1 tomato chopped 2 tablespoon banana blossoms 1 tablespoon star anise 1 can tomato sauce Cooking oil Broth

Pata Tim Cooking Instructions

In a saucepan brown pork pata in oil then add the garlic onion and tomatoes Stir fry for 3 minutes then add the broth to cover soy sauce and sugar Cover and simmer until the pork is tender When little sauce is left add the tomato sauce Simmer for few minutes until sauce thickens Season with salt pepper and oyster sauce to taste Drop the banana blossoms and star anise Cook until done are done and serve

Pork Adobo Ingredients

1 kilo pork cut in cubes 1 clove garlic pounded 1 medium onion chopped 1 tablespoon sugar 4 laurel leaves 6 tablespoons soy sauce 6 tablespoons vinegar 1 tablespoon ground black pepper 1 cup rice water 1 potato quartered Hard boiled eggs MSG (optional) Cooking oil

Pork Adobo Cooking Instructions

Fry potato in 3 minutes Set aside

Brown the pork then add rice water vinegar soy sauce and the rest of the ingredients except the potato and hard boiled eggs When pork is light tender add the potato Cook until done or when little sauce is left then garnish with hard boiled eggs

Adobong Kangkong Ingredients

1 bundle of kangkong (river spinanch) cut stems 1rdquo length 14 cup vinegar 14 cup soy sauce 1 clove garlic minced

Adobong Kangkong Cooking Instructions

Saute garlic When golden brown add all other ingredients Cover and simmer until done Donrsquot overcook the kangkong Serve hot

Filipino Spaghetti Ingredients

1 kilo spaghetti noodles 34 kilo ground beef 1 carrot minced 1 small can evaporated milk 1 can liver spread 14 kilo hotdog slices 1 tablespoon garlic minced 1 onion minced 2 bottles of banana catsup 1 can tomato sauce 1 cup grated cheese 1 tablespoon sugar Salt and pepper Cooking oil

Filipino Spaghetti Cooking Instructions

Boil spaghetti noodles with salt and cooking oil for 10 minutes Drain and set aside in a platter

Sauteacute garlic and onion Add ground beef and cook until meat turns light brown Season with salt and pepper Add banana catsup and tomato sauce Simmer for 10 minutes Add hotdog carrots sugar liver spread and milk Simmer for 5 minutes This is your sauce mixture

Pour the mixture on top of the spaghetti noddles Garnish with grated cheese

Arroz Caldo Ingredients

1 kilo chicken cut in small pieces 1 cup uncooked malagkit or plain rice or combination 1 small onion chopped 1 tablespoon garlic chopped 1 root ginger sliced 6 cups water or broth Fish sauce Cooking oil Salt to taste (optional) Chicken bouillon cubes (optional) 1 tablespoon minced fried garlic (for garnishing) 1 tablespoon scallions (for garnishing)

Arroz Caldo Cooking Instructions

In a casserole sauteacute garlic onion and ginger in oil Add chicken and stir fry with fish sauce until light browned Drain any remaining oil and then add rice Add enough water and bring to boil Continue cooking stirring occasionally until chicken is tender and rice is done (add hot water if necessary) Season with fish sauce according to taste Serve hot in a bowl Garnish on top with fried minced garlic and scallions

Cooking Tip

Always dry chicken well with paper towels before placing into hot frying pan so it wont stick

You have the option of using salt or chicken bouillon cubes as seasoning instead of fish sauce

Leche Flan (egg yolk) Ingredients

10 egg yolks (pula ng itlog) well beaten 1 big can evaporated milk 1 big can condense milk 3 tablespoons brown sugar 1 tablespoon vanilla 3 moulds (lyanera) container Aluminum foil 34 cup water

Leche Flan (egg yolks) Cooking Instructions

Mix water and sugar in the moulds Parboil in very low fire until it turns brown and sticky Do not overcook the sugar

In a bowl mix the following ingredients egg yolks evaporated milk condensed milk and vanilla Pour the mixture in the moulds and cover with aluminum foil Steam for about 15 - 20 minutes Remove from the steamer Cool it down before serving

Cooking Tip

You can also bake it for 45 minutes 370F placing the lyanera in the middle of a bigger tray half filled with water -

Okoy - Deep Fried Shredded Papayas w Shrimp

Ingredients

1 medium sized Papaya shredded

14 kilo of prawns

1 onion sliced

12 cup of flour

1 egg

1 cup of water

12 tsp of salt

Cooking oil for deep frying

Cooking Procedure

Mix flour egg salt and water in a bowl then add the shredded papaya and mix it well

Get your deep frying pan and pour the cooking oil Let it heat up well Get a small saucer and place about two to three spoonful of your papaya and flour mixture Flatten the mixture with the back of a spoon to have a nice round shape of about an inch thickness Decorate the top with a prawn from the saucer slide the mixture gently on your hot oil and cook both sides until golden brown Be careful dont splatter it Now to prepare a vinegar dip - Get a cup of Vinegar (any kind but preferably sukang puti or according to your likeness) chopped some chilis ground garlic salt and pepper

Sisig BangusMilkfish

Ampalaya Leaves with Sardines

Palitaw

Ingredients and cooking procedure after the jump

Ingredients

1 kilo of Galapong malagkit (Glutinous rice dough)

1 coconut meat grated

12 kilo fo white sugar

Water for cooking

Sesame seeds toasted

Cooking procedure

Divide the galapong into several portions depending on the size of serving you desire

Roll each ortion into a ball and flatten to make a tounge like shape

Boil some water While the water is boiling dro each of the galaong portions It is cooked when the galapong surfaces

Remove each cooked portion Allow to cool

Dredge in grated coconut and srinkle with sugar mixed with toasted sesame seeds before serving

Page 40: Pinoy Recipe

Kilawing Bituka Ingredients

Large Intestines of pork (bituka ng baboy) Garlic minced Onion sliced Ginger crushed Long green chili peppers (siling haba) Scallions chopped Banana leaf

Kilawing Bituka Cooking Instructions

Wash and mash the intestine with salt and banana leaf to get rid of the odor Wash and clean very well then boil intestine with ginger until tender Cut into desired sizes

Saute garlic and onion Add and brown the intestine Lower heat then blend with soy sauce vinegar and pepper according to taste Garnish with scallions and long green chili pepper Serve as pulutan-something to pick up when drinking a liquor

Bistek Ingredients

34 kilo tender pork or beef steaks sliced 1 tablespoon kalamansi or lemon juice 5 tablespoons soy sauce 12 teaspoon ground black pepper 1 big onion sliced in rings Salt and pepper to taste Cooking oil (Olive oil preferred)

Bistek Cooking Ingredients

Marinate porkbeef steak with kalamansi (or lemon) juice soy sauce salt and pepper for 30 minutes or more Set aside

Fry onion rings until translucent Set aside

In a skillet fry marinated porkbeef steak over high heat turning upside down several times until tender Add onion rings and just enough marinade to create oily sauce Cover and simmer until done Serve hot

Pork Binagoongan Ingredients

1 kilo pork liempo cut in serving pieces 12 cup shrimp bagoong 1 tablespoon garlic minced 1 small onion chopped 1 medium tomato sliced in 8 pcs 1 teaspoon Philippine birds eye pepper (siling labuyo) 5 tablespoon vinegar 12 tablespoon sugar 1 eggplant cut in slices

Pork Binagoongan Cooking Preparation

Boil pork until tender and cut into cubes Set aside

Sauteacute garlic onion and tomato Add pork and shrimp bagoong Stir fry for few minutes until pork starts to render fat and edges turn to brown Add vinegar and siling labuyo Simmer for 5 minutes Season with sugar and drop the eggplant Continue cooking in low fire until the eggplant is done Serve hot

Bopis Ingredients

12 kilo pork lungs 12 kilo pork heart 1 medium carrots cut into small cubes 1 medium kinchay or celery 5 Philippine birdrsquos eye (siling labuyo) 5 tablespoons soy sauce 5 tablespoons vinegar 1 tablespoon annatto (atsuete) seeds substitute 14 cup catsup Salt and pepper to taste MSG (optional)

Bopis Cooking Preparation

Boil the heart and lungs for 10 minutes Remove and chop into small sizes Set aside and discard the water

Boil again for another 10 minutes in new water Strain and set aside

Mash the annatto seeds in 14 cup water Save the annatto water and discards the seeds

Sauteacute garlic and onion Add lungs heart kinchay and soy sauce Saute for another 10 minutes Add vinegar and siling labuyo Simmer for 5 minutes Season with salt and pepper Add carrots and annato water Simmer and continue cooking until done Serve hot

Kalderetang Kambing Ingredients

1 12 kilos goat meat cut into chunks 1 potato quartered 1 carrot cut in 1 inch chunks or slices 1 clove garlic pounded 1 onion chopped 1 can liver spread or ground liver 1 tomato quartered 1 can tomato sauce 15 green olives (stoned or pitted) 1 tablespoon pickles 2 tablespoons peanut butter 1 grated cheese 1 bell pepper sliced 1 tablespoon ground black pepper 2 stems kinchay (celery) chopped 2 laurel leaves 12 cup soy sauce Cooking oil MSG (optional)

Kalderetang Kambing Cooking Instructions

Fry the potato and carrot for 3 minutes Set aside

In a bowl marinate goat meat in vinegar soy sauce and ground black pepper for 1 hour Set aside

Sauteacute garlic and onion in a saucepan Add the marinated goatrsquos meat tomato and kitchay Continue sauteing until all liquid has evaporated and meat starts to render fat Add water enough to cover the goatrsquos meat Boil until tender

Add tomato sauce and pickles Simmer for 10 minutes Add the cheese peanut butter liver spread potato olives and carrots Simmer for 5 minutes Drop the bell pepper Simmer 1 minute before serving Serve hot

Lechon Kawali Ingredients

I kilo pork belly (liempo) 2 tablespoon salt 12 tablespoon peppercorns 4 cloves garlic pounded 1 bottle 7-up (optional) Cooking oil

Sauce Ingredients

Vinegar Soy sauce Onion chopped Garlic mined Mang Tomas lechon sauce (optional)

Lechon Kawali Cooking Instructions

Boil water with salt garlic peppercorn and 7-up Add pork and continue boiling until tender Strain pork and keep dry Deep fry in hot cooking oil until golden brown and crispy Chop the lechon kawali and serve with lechon sauce or vinegar with soy sauce onion and garlic

Pata Tim Ingredients

1 kilo porkrsquos leg (pata) cut in chunks 14 cup soy sauce 2 tablespoons brown sugar 1 onion chopped 1 clove garlic minced 1 tomato chopped 2 tablespoon banana blossoms 1 tablespoon star anise 1 can tomato sauce Cooking oil Broth

Pata Tim Cooking Instructions

In a saucepan brown pork pata in oil then add the garlic onion and tomatoes Stir fry for 3 minutes then add the broth to cover soy sauce and sugar Cover and simmer until the pork is tender When little sauce is left add the tomato sauce Simmer for few minutes until sauce thickens Season with salt pepper and oyster sauce to taste Drop the banana blossoms and star anise Cook until done are done and serve

Pork Adobo Ingredients

1 kilo pork cut in cubes 1 clove garlic pounded 1 medium onion chopped 1 tablespoon sugar 4 laurel leaves 6 tablespoons soy sauce 6 tablespoons vinegar 1 tablespoon ground black pepper 1 cup rice water 1 potato quartered Hard boiled eggs MSG (optional) Cooking oil

Pork Adobo Cooking Instructions

Fry potato in 3 minutes Set aside

Brown the pork then add rice water vinegar soy sauce and the rest of the ingredients except the potato and hard boiled eggs When pork is light tender add the potato Cook until done or when little sauce is left then garnish with hard boiled eggs

Adobong Kangkong Ingredients

1 bundle of kangkong (river spinanch) cut stems 1rdquo length 14 cup vinegar 14 cup soy sauce 1 clove garlic minced

Adobong Kangkong Cooking Instructions

Saute garlic When golden brown add all other ingredients Cover and simmer until done Donrsquot overcook the kangkong Serve hot

Filipino Spaghetti Ingredients

1 kilo spaghetti noodles 34 kilo ground beef 1 carrot minced 1 small can evaporated milk 1 can liver spread 14 kilo hotdog slices 1 tablespoon garlic minced 1 onion minced 2 bottles of banana catsup 1 can tomato sauce 1 cup grated cheese 1 tablespoon sugar Salt and pepper Cooking oil

Filipino Spaghetti Cooking Instructions

Boil spaghetti noodles with salt and cooking oil for 10 minutes Drain and set aside in a platter

Sauteacute garlic and onion Add ground beef and cook until meat turns light brown Season with salt and pepper Add banana catsup and tomato sauce Simmer for 10 minutes Add hotdog carrots sugar liver spread and milk Simmer for 5 minutes This is your sauce mixture

Pour the mixture on top of the spaghetti noddles Garnish with grated cheese

Arroz Caldo Ingredients

1 kilo chicken cut in small pieces 1 cup uncooked malagkit or plain rice or combination 1 small onion chopped 1 tablespoon garlic chopped 1 root ginger sliced 6 cups water or broth Fish sauce Cooking oil Salt to taste (optional) Chicken bouillon cubes (optional) 1 tablespoon minced fried garlic (for garnishing) 1 tablespoon scallions (for garnishing)

Arroz Caldo Cooking Instructions

In a casserole sauteacute garlic onion and ginger in oil Add chicken and stir fry with fish sauce until light browned Drain any remaining oil and then add rice Add enough water and bring to boil Continue cooking stirring occasionally until chicken is tender and rice is done (add hot water if necessary) Season with fish sauce according to taste Serve hot in a bowl Garnish on top with fried minced garlic and scallions

Cooking Tip

Always dry chicken well with paper towels before placing into hot frying pan so it wont stick

You have the option of using salt or chicken bouillon cubes as seasoning instead of fish sauce

Leche Flan (egg yolk) Ingredients

10 egg yolks (pula ng itlog) well beaten 1 big can evaporated milk 1 big can condense milk 3 tablespoons brown sugar 1 tablespoon vanilla 3 moulds (lyanera) container Aluminum foil 34 cup water

Leche Flan (egg yolks) Cooking Instructions

Mix water and sugar in the moulds Parboil in very low fire until it turns brown and sticky Do not overcook the sugar

In a bowl mix the following ingredients egg yolks evaporated milk condensed milk and vanilla Pour the mixture in the moulds and cover with aluminum foil Steam for about 15 - 20 minutes Remove from the steamer Cool it down before serving

Cooking Tip

You can also bake it for 45 minutes 370F placing the lyanera in the middle of a bigger tray half filled with water -

Okoy - Deep Fried Shredded Papayas w Shrimp

Ingredients

1 medium sized Papaya shredded

14 kilo of prawns

1 onion sliced

12 cup of flour

1 egg

1 cup of water

12 tsp of salt

Cooking oil for deep frying

Cooking Procedure

Mix flour egg salt and water in a bowl then add the shredded papaya and mix it well

Get your deep frying pan and pour the cooking oil Let it heat up well Get a small saucer and place about two to three spoonful of your papaya and flour mixture Flatten the mixture with the back of a spoon to have a nice round shape of about an inch thickness Decorate the top with a prawn from the saucer slide the mixture gently on your hot oil and cook both sides until golden brown Be careful dont splatter it Now to prepare a vinegar dip - Get a cup of Vinegar (any kind but preferably sukang puti or according to your likeness) chopped some chilis ground garlic salt and pepper

Sisig BangusMilkfish

Ampalaya Leaves with Sardines

Palitaw

Ingredients and cooking procedure after the jump

Ingredients

1 kilo of Galapong malagkit (Glutinous rice dough)

1 coconut meat grated

12 kilo fo white sugar

Water for cooking

Sesame seeds toasted

Cooking procedure

Divide the galapong into several portions depending on the size of serving you desire

Roll each ortion into a ball and flatten to make a tounge like shape

Boil some water While the water is boiling dro each of the galaong portions It is cooked when the galapong surfaces

Remove each cooked portion Allow to cool

Dredge in grated coconut and srinkle with sugar mixed with toasted sesame seeds before serving

Page 41: Pinoy Recipe

Bistek Ingredients

34 kilo tender pork or beef steaks sliced 1 tablespoon kalamansi or lemon juice 5 tablespoons soy sauce 12 teaspoon ground black pepper 1 big onion sliced in rings Salt and pepper to taste Cooking oil (Olive oil preferred)

Bistek Cooking Ingredients

Marinate porkbeef steak with kalamansi (or lemon) juice soy sauce salt and pepper for 30 minutes or more Set aside

Fry onion rings until translucent Set aside

In a skillet fry marinated porkbeef steak over high heat turning upside down several times until tender Add onion rings and just enough marinade to create oily sauce Cover and simmer until done Serve hot

Pork Binagoongan Ingredients

1 kilo pork liempo cut in serving pieces 12 cup shrimp bagoong 1 tablespoon garlic minced 1 small onion chopped 1 medium tomato sliced in 8 pcs 1 teaspoon Philippine birds eye pepper (siling labuyo) 5 tablespoon vinegar 12 tablespoon sugar 1 eggplant cut in slices

Pork Binagoongan Cooking Preparation

Boil pork until tender and cut into cubes Set aside

Sauteacute garlic onion and tomato Add pork and shrimp bagoong Stir fry for few minutes until pork starts to render fat and edges turn to brown Add vinegar and siling labuyo Simmer for 5 minutes Season with sugar and drop the eggplant Continue cooking in low fire until the eggplant is done Serve hot

Bopis Ingredients

12 kilo pork lungs 12 kilo pork heart 1 medium carrots cut into small cubes 1 medium kinchay or celery 5 Philippine birdrsquos eye (siling labuyo) 5 tablespoons soy sauce 5 tablespoons vinegar 1 tablespoon annatto (atsuete) seeds substitute 14 cup catsup Salt and pepper to taste MSG (optional)

Bopis Cooking Preparation

Boil the heart and lungs for 10 minutes Remove and chop into small sizes Set aside and discard the water

Boil again for another 10 minutes in new water Strain and set aside

Mash the annatto seeds in 14 cup water Save the annatto water and discards the seeds

Sauteacute garlic and onion Add lungs heart kinchay and soy sauce Saute for another 10 minutes Add vinegar and siling labuyo Simmer for 5 minutes Season with salt and pepper Add carrots and annato water Simmer and continue cooking until done Serve hot

Kalderetang Kambing Ingredients

1 12 kilos goat meat cut into chunks 1 potato quartered 1 carrot cut in 1 inch chunks or slices 1 clove garlic pounded 1 onion chopped 1 can liver spread or ground liver 1 tomato quartered 1 can tomato sauce 15 green olives (stoned or pitted) 1 tablespoon pickles 2 tablespoons peanut butter 1 grated cheese 1 bell pepper sliced 1 tablespoon ground black pepper 2 stems kinchay (celery) chopped 2 laurel leaves 12 cup soy sauce Cooking oil MSG (optional)

Kalderetang Kambing Cooking Instructions

Fry the potato and carrot for 3 minutes Set aside

In a bowl marinate goat meat in vinegar soy sauce and ground black pepper for 1 hour Set aside

Sauteacute garlic and onion in a saucepan Add the marinated goatrsquos meat tomato and kitchay Continue sauteing until all liquid has evaporated and meat starts to render fat Add water enough to cover the goatrsquos meat Boil until tender

Add tomato sauce and pickles Simmer for 10 minutes Add the cheese peanut butter liver spread potato olives and carrots Simmer for 5 minutes Drop the bell pepper Simmer 1 minute before serving Serve hot

Lechon Kawali Ingredients

I kilo pork belly (liempo) 2 tablespoon salt 12 tablespoon peppercorns 4 cloves garlic pounded 1 bottle 7-up (optional) Cooking oil

Sauce Ingredients

Vinegar Soy sauce Onion chopped Garlic mined Mang Tomas lechon sauce (optional)

Lechon Kawali Cooking Instructions

Boil water with salt garlic peppercorn and 7-up Add pork and continue boiling until tender Strain pork and keep dry Deep fry in hot cooking oil until golden brown and crispy Chop the lechon kawali and serve with lechon sauce or vinegar with soy sauce onion and garlic

Pata Tim Ingredients

1 kilo porkrsquos leg (pata) cut in chunks 14 cup soy sauce 2 tablespoons brown sugar 1 onion chopped 1 clove garlic minced 1 tomato chopped 2 tablespoon banana blossoms 1 tablespoon star anise 1 can tomato sauce Cooking oil Broth

Pata Tim Cooking Instructions

In a saucepan brown pork pata in oil then add the garlic onion and tomatoes Stir fry for 3 minutes then add the broth to cover soy sauce and sugar Cover and simmer until the pork is tender When little sauce is left add the tomato sauce Simmer for few minutes until sauce thickens Season with salt pepper and oyster sauce to taste Drop the banana blossoms and star anise Cook until done are done and serve

Pork Adobo Ingredients

1 kilo pork cut in cubes 1 clove garlic pounded 1 medium onion chopped 1 tablespoon sugar 4 laurel leaves 6 tablespoons soy sauce 6 tablespoons vinegar 1 tablespoon ground black pepper 1 cup rice water 1 potato quartered Hard boiled eggs MSG (optional) Cooking oil

Pork Adobo Cooking Instructions

Fry potato in 3 minutes Set aside

Brown the pork then add rice water vinegar soy sauce and the rest of the ingredients except the potato and hard boiled eggs When pork is light tender add the potato Cook until done or when little sauce is left then garnish with hard boiled eggs

Adobong Kangkong Ingredients

1 bundle of kangkong (river spinanch) cut stems 1rdquo length 14 cup vinegar 14 cup soy sauce 1 clove garlic minced

Adobong Kangkong Cooking Instructions

Saute garlic When golden brown add all other ingredients Cover and simmer until done Donrsquot overcook the kangkong Serve hot

Filipino Spaghetti Ingredients

1 kilo spaghetti noodles 34 kilo ground beef 1 carrot minced 1 small can evaporated milk 1 can liver spread 14 kilo hotdog slices 1 tablespoon garlic minced 1 onion minced 2 bottles of banana catsup 1 can tomato sauce 1 cup grated cheese 1 tablespoon sugar Salt and pepper Cooking oil

Filipino Spaghetti Cooking Instructions

Boil spaghetti noodles with salt and cooking oil for 10 minutes Drain and set aside in a platter

Sauteacute garlic and onion Add ground beef and cook until meat turns light brown Season with salt and pepper Add banana catsup and tomato sauce Simmer for 10 minutes Add hotdog carrots sugar liver spread and milk Simmer for 5 minutes This is your sauce mixture

Pour the mixture on top of the spaghetti noddles Garnish with grated cheese

Arroz Caldo Ingredients

1 kilo chicken cut in small pieces 1 cup uncooked malagkit or plain rice or combination 1 small onion chopped 1 tablespoon garlic chopped 1 root ginger sliced 6 cups water or broth Fish sauce Cooking oil Salt to taste (optional) Chicken bouillon cubes (optional) 1 tablespoon minced fried garlic (for garnishing) 1 tablespoon scallions (for garnishing)

Arroz Caldo Cooking Instructions

In a casserole sauteacute garlic onion and ginger in oil Add chicken and stir fry with fish sauce until light browned Drain any remaining oil and then add rice Add enough water and bring to boil Continue cooking stirring occasionally until chicken is tender and rice is done (add hot water if necessary) Season with fish sauce according to taste Serve hot in a bowl Garnish on top with fried minced garlic and scallions

Cooking Tip

Always dry chicken well with paper towels before placing into hot frying pan so it wont stick

You have the option of using salt or chicken bouillon cubes as seasoning instead of fish sauce

Leche Flan (egg yolk) Ingredients

10 egg yolks (pula ng itlog) well beaten 1 big can evaporated milk 1 big can condense milk 3 tablespoons brown sugar 1 tablespoon vanilla 3 moulds (lyanera) container Aluminum foil 34 cup water

Leche Flan (egg yolks) Cooking Instructions

Mix water and sugar in the moulds Parboil in very low fire until it turns brown and sticky Do not overcook the sugar

In a bowl mix the following ingredients egg yolks evaporated milk condensed milk and vanilla Pour the mixture in the moulds and cover with aluminum foil Steam for about 15 - 20 minutes Remove from the steamer Cool it down before serving

Cooking Tip

You can also bake it for 45 minutes 370F placing the lyanera in the middle of a bigger tray half filled with water -

Okoy - Deep Fried Shredded Papayas w Shrimp

Ingredients

1 medium sized Papaya shredded

14 kilo of prawns

1 onion sliced

12 cup of flour

1 egg

1 cup of water

12 tsp of salt

Cooking oil for deep frying

Cooking Procedure

Mix flour egg salt and water in a bowl then add the shredded papaya and mix it well

Get your deep frying pan and pour the cooking oil Let it heat up well Get a small saucer and place about two to three spoonful of your papaya and flour mixture Flatten the mixture with the back of a spoon to have a nice round shape of about an inch thickness Decorate the top with a prawn from the saucer slide the mixture gently on your hot oil and cook both sides until golden brown Be careful dont splatter it Now to prepare a vinegar dip - Get a cup of Vinegar (any kind but preferably sukang puti or according to your likeness) chopped some chilis ground garlic salt and pepper

Sisig BangusMilkfish

Ampalaya Leaves with Sardines

Palitaw

Ingredients and cooking procedure after the jump

Ingredients

1 kilo of Galapong malagkit (Glutinous rice dough)

1 coconut meat grated

12 kilo fo white sugar

Water for cooking

Sesame seeds toasted

Cooking procedure

Divide the galapong into several portions depending on the size of serving you desire

Roll each ortion into a ball and flatten to make a tounge like shape

Boil some water While the water is boiling dro each of the galaong portions It is cooked when the galapong surfaces

Remove each cooked portion Allow to cool

Dredge in grated coconut and srinkle with sugar mixed with toasted sesame seeds before serving

Page 42: Pinoy Recipe

Pork Binagoongan Ingredients

1 kilo pork liempo cut in serving pieces 12 cup shrimp bagoong 1 tablespoon garlic minced 1 small onion chopped 1 medium tomato sliced in 8 pcs 1 teaspoon Philippine birds eye pepper (siling labuyo) 5 tablespoon vinegar 12 tablespoon sugar 1 eggplant cut in slices

Pork Binagoongan Cooking Preparation

Boil pork until tender and cut into cubes Set aside

Sauteacute garlic onion and tomato Add pork and shrimp bagoong Stir fry for few minutes until pork starts to render fat and edges turn to brown Add vinegar and siling labuyo Simmer for 5 minutes Season with sugar and drop the eggplant Continue cooking in low fire until the eggplant is done Serve hot

Bopis Ingredients

12 kilo pork lungs 12 kilo pork heart 1 medium carrots cut into small cubes 1 medium kinchay or celery 5 Philippine birdrsquos eye (siling labuyo) 5 tablespoons soy sauce 5 tablespoons vinegar 1 tablespoon annatto (atsuete) seeds substitute 14 cup catsup Salt and pepper to taste MSG (optional)

Bopis Cooking Preparation

Boil the heart and lungs for 10 minutes Remove and chop into small sizes Set aside and discard the water

Boil again for another 10 minutes in new water Strain and set aside

Mash the annatto seeds in 14 cup water Save the annatto water and discards the seeds

Sauteacute garlic and onion Add lungs heart kinchay and soy sauce Saute for another 10 minutes Add vinegar and siling labuyo Simmer for 5 minutes Season with salt and pepper Add carrots and annato water Simmer and continue cooking until done Serve hot

Kalderetang Kambing Ingredients

1 12 kilos goat meat cut into chunks 1 potato quartered 1 carrot cut in 1 inch chunks or slices 1 clove garlic pounded 1 onion chopped 1 can liver spread or ground liver 1 tomato quartered 1 can tomato sauce 15 green olives (stoned or pitted) 1 tablespoon pickles 2 tablespoons peanut butter 1 grated cheese 1 bell pepper sliced 1 tablespoon ground black pepper 2 stems kinchay (celery) chopped 2 laurel leaves 12 cup soy sauce Cooking oil MSG (optional)

Kalderetang Kambing Cooking Instructions

Fry the potato and carrot for 3 minutes Set aside

In a bowl marinate goat meat in vinegar soy sauce and ground black pepper for 1 hour Set aside

Sauteacute garlic and onion in a saucepan Add the marinated goatrsquos meat tomato and kitchay Continue sauteing until all liquid has evaporated and meat starts to render fat Add water enough to cover the goatrsquos meat Boil until tender

Add tomato sauce and pickles Simmer for 10 minutes Add the cheese peanut butter liver spread potato olives and carrots Simmer for 5 minutes Drop the bell pepper Simmer 1 minute before serving Serve hot

Lechon Kawali Ingredients

I kilo pork belly (liempo) 2 tablespoon salt 12 tablespoon peppercorns 4 cloves garlic pounded 1 bottle 7-up (optional) Cooking oil

Sauce Ingredients

Vinegar Soy sauce Onion chopped Garlic mined Mang Tomas lechon sauce (optional)

Lechon Kawali Cooking Instructions

Boil water with salt garlic peppercorn and 7-up Add pork and continue boiling until tender Strain pork and keep dry Deep fry in hot cooking oil until golden brown and crispy Chop the lechon kawali and serve with lechon sauce or vinegar with soy sauce onion and garlic

Pata Tim Ingredients

1 kilo porkrsquos leg (pata) cut in chunks 14 cup soy sauce 2 tablespoons brown sugar 1 onion chopped 1 clove garlic minced 1 tomato chopped 2 tablespoon banana blossoms 1 tablespoon star anise 1 can tomato sauce Cooking oil Broth

Pata Tim Cooking Instructions

In a saucepan brown pork pata in oil then add the garlic onion and tomatoes Stir fry for 3 minutes then add the broth to cover soy sauce and sugar Cover and simmer until the pork is tender When little sauce is left add the tomato sauce Simmer for few minutes until sauce thickens Season with salt pepper and oyster sauce to taste Drop the banana blossoms and star anise Cook until done are done and serve

Pork Adobo Ingredients

1 kilo pork cut in cubes 1 clove garlic pounded 1 medium onion chopped 1 tablespoon sugar 4 laurel leaves 6 tablespoons soy sauce 6 tablespoons vinegar 1 tablespoon ground black pepper 1 cup rice water 1 potato quartered Hard boiled eggs MSG (optional) Cooking oil

Pork Adobo Cooking Instructions

Fry potato in 3 minutes Set aside

Brown the pork then add rice water vinegar soy sauce and the rest of the ingredients except the potato and hard boiled eggs When pork is light tender add the potato Cook until done or when little sauce is left then garnish with hard boiled eggs

Adobong Kangkong Ingredients

1 bundle of kangkong (river spinanch) cut stems 1rdquo length 14 cup vinegar 14 cup soy sauce 1 clove garlic minced

Adobong Kangkong Cooking Instructions

Saute garlic When golden brown add all other ingredients Cover and simmer until done Donrsquot overcook the kangkong Serve hot

Filipino Spaghetti Ingredients

1 kilo spaghetti noodles 34 kilo ground beef 1 carrot minced 1 small can evaporated milk 1 can liver spread 14 kilo hotdog slices 1 tablespoon garlic minced 1 onion minced 2 bottles of banana catsup 1 can tomato sauce 1 cup grated cheese 1 tablespoon sugar Salt and pepper Cooking oil

Filipino Spaghetti Cooking Instructions

Boil spaghetti noodles with salt and cooking oil for 10 minutes Drain and set aside in a platter

Sauteacute garlic and onion Add ground beef and cook until meat turns light brown Season with salt and pepper Add banana catsup and tomato sauce Simmer for 10 minutes Add hotdog carrots sugar liver spread and milk Simmer for 5 minutes This is your sauce mixture

Pour the mixture on top of the spaghetti noddles Garnish with grated cheese

Arroz Caldo Ingredients

1 kilo chicken cut in small pieces 1 cup uncooked malagkit or plain rice or combination 1 small onion chopped 1 tablespoon garlic chopped 1 root ginger sliced 6 cups water or broth Fish sauce Cooking oil Salt to taste (optional) Chicken bouillon cubes (optional) 1 tablespoon minced fried garlic (for garnishing) 1 tablespoon scallions (for garnishing)

Arroz Caldo Cooking Instructions

In a casserole sauteacute garlic onion and ginger in oil Add chicken and stir fry with fish sauce until light browned Drain any remaining oil and then add rice Add enough water and bring to boil Continue cooking stirring occasionally until chicken is tender and rice is done (add hot water if necessary) Season with fish sauce according to taste Serve hot in a bowl Garnish on top with fried minced garlic and scallions

Cooking Tip

Always dry chicken well with paper towels before placing into hot frying pan so it wont stick

You have the option of using salt or chicken bouillon cubes as seasoning instead of fish sauce

Leche Flan (egg yolk) Ingredients

10 egg yolks (pula ng itlog) well beaten 1 big can evaporated milk 1 big can condense milk 3 tablespoons brown sugar 1 tablespoon vanilla 3 moulds (lyanera) container Aluminum foil 34 cup water

Leche Flan (egg yolks) Cooking Instructions

Mix water and sugar in the moulds Parboil in very low fire until it turns brown and sticky Do not overcook the sugar

In a bowl mix the following ingredients egg yolks evaporated milk condensed milk and vanilla Pour the mixture in the moulds and cover with aluminum foil Steam for about 15 - 20 minutes Remove from the steamer Cool it down before serving

Cooking Tip

You can also bake it for 45 minutes 370F placing the lyanera in the middle of a bigger tray half filled with water -

Okoy - Deep Fried Shredded Papayas w Shrimp

Ingredients

1 medium sized Papaya shredded

14 kilo of prawns

1 onion sliced

12 cup of flour

1 egg

1 cup of water

12 tsp of salt

Cooking oil for deep frying

Cooking Procedure

Mix flour egg salt and water in a bowl then add the shredded papaya and mix it well

Get your deep frying pan and pour the cooking oil Let it heat up well Get a small saucer and place about two to three spoonful of your papaya and flour mixture Flatten the mixture with the back of a spoon to have a nice round shape of about an inch thickness Decorate the top with a prawn from the saucer slide the mixture gently on your hot oil and cook both sides until golden brown Be careful dont splatter it Now to prepare a vinegar dip - Get a cup of Vinegar (any kind but preferably sukang puti or according to your likeness) chopped some chilis ground garlic salt and pepper

Sisig BangusMilkfish

Ampalaya Leaves with Sardines

Palitaw

Ingredients and cooking procedure after the jump

Ingredients

1 kilo of Galapong malagkit (Glutinous rice dough)

1 coconut meat grated

12 kilo fo white sugar

Water for cooking

Sesame seeds toasted

Cooking procedure

Divide the galapong into several portions depending on the size of serving you desire

Roll each ortion into a ball and flatten to make a tounge like shape

Boil some water While the water is boiling dro each of the galaong portions It is cooked when the galapong surfaces

Remove each cooked portion Allow to cool

Dredge in grated coconut and srinkle with sugar mixed with toasted sesame seeds before serving

Page 43: Pinoy Recipe

Bopis Ingredients

12 kilo pork lungs 12 kilo pork heart 1 medium carrots cut into small cubes 1 medium kinchay or celery 5 Philippine birdrsquos eye (siling labuyo) 5 tablespoons soy sauce 5 tablespoons vinegar 1 tablespoon annatto (atsuete) seeds substitute 14 cup catsup Salt and pepper to taste MSG (optional)

Bopis Cooking Preparation

Boil the heart and lungs for 10 minutes Remove and chop into small sizes Set aside and discard the water

Boil again for another 10 minutes in new water Strain and set aside

Mash the annatto seeds in 14 cup water Save the annatto water and discards the seeds

Sauteacute garlic and onion Add lungs heart kinchay and soy sauce Saute for another 10 minutes Add vinegar and siling labuyo Simmer for 5 minutes Season with salt and pepper Add carrots and annato water Simmer and continue cooking until done Serve hot

Kalderetang Kambing Ingredients

1 12 kilos goat meat cut into chunks 1 potato quartered 1 carrot cut in 1 inch chunks or slices 1 clove garlic pounded 1 onion chopped 1 can liver spread or ground liver 1 tomato quartered 1 can tomato sauce 15 green olives (stoned or pitted) 1 tablespoon pickles 2 tablespoons peanut butter 1 grated cheese 1 bell pepper sliced 1 tablespoon ground black pepper 2 stems kinchay (celery) chopped 2 laurel leaves 12 cup soy sauce Cooking oil MSG (optional)

Kalderetang Kambing Cooking Instructions

Fry the potato and carrot for 3 minutes Set aside

In a bowl marinate goat meat in vinegar soy sauce and ground black pepper for 1 hour Set aside

Sauteacute garlic and onion in a saucepan Add the marinated goatrsquos meat tomato and kitchay Continue sauteing until all liquid has evaporated and meat starts to render fat Add water enough to cover the goatrsquos meat Boil until tender

Add tomato sauce and pickles Simmer for 10 minutes Add the cheese peanut butter liver spread potato olives and carrots Simmer for 5 minutes Drop the bell pepper Simmer 1 minute before serving Serve hot

Lechon Kawali Ingredients

I kilo pork belly (liempo) 2 tablespoon salt 12 tablespoon peppercorns 4 cloves garlic pounded 1 bottle 7-up (optional) Cooking oil

Sauce Ingredients

Vinegar Soy sauce Onion chopped Garlic mined Mang Tomas lechon sauce (optional)

Lechon Kawali Cooking Instructions

Boil water with salt garlic peppercorn and 7-up Add pork and continue boiling until tender Strain pork and keep dry Deep fry in hot cooking oil until golden brown and crispy Chop the lechon kawali and serve with lechon sauce or vinegar with soy sauce onion and garlic

Pata Tim Ingredients

1 kilo porkrsquos leg (pata) cut in chunks 14 cup soy sauce 2 tablespoons brown sugar 1 onion chopped 1 clove garlic minced 1 tomato chopped 2 tablespoon banana blossoms 1 tablespoon star anise 1 can tomato sauce Cooking oil Broth

Pata Tim Cooking Instructions

In a saucepan brown pork pata in oil then add the garlic onion and tomatoes Stir fry for 3 minutes then add the broth to cover soy sauce and sugar Cover and simmer until the pork is tender When little sauce is left add the tomato sauce Simmer for few minutes until sauce thickens Season with salt pepper and oyster sauce to taste Drop the banana blossoms and star anise Cook until done are done and serve

Pork Adobo Ingredients

1 kilo pork cut in cubes 1 clove garlic pounded 1 medium onion chopped 1 tablespoon sugar 4 laurel leaves 6 tablespoons soy sauce 6 tablespoons vinegar 1 tablespoon ground black pepper 1 cup rice water 1 potato quartered Hard boiled eggs MSG (optional) Cooking oil

Pork Adobo Cooking Instructions

Fry potato in 3 minutes Set aside

Brown the pork then add rice water vinegar soy sauce and the rest of the ingredients except the potato and hard boiled eggs When pork is light tender add the potato Cook until done or when little sauce is left then garnish with hard boiled eggs

Adobong Kangkong Ingredients

1 bundle of kangkong (river spinanch) cut stems 1rdquo length 14 cup vinegar 14 cup soy sauce 1 clove garlic minced

Adobong Kangkong Cooking Instructions

Saute garlic When golden brown add all other ingredients Cover and simmer until done Donrsquot overcook the kangkong Serve hot

Filipino Spaghetti Ingredients

1 kilo spaghetti noodles 34 kilo ground beef 1 carrot minced 1 small can evaporated milk 1 can liver spread 14 kilo hotdog slices 1 tablespoon garlic minced 1 onion minced 2 bottles of banana catsup 1 can tomato sauce 1 cup grated cheese 1 tablespoon sugar Salt and pepper Cooking oil

Filipino Spaghetti Cooking Instructions

Boil spaghetti noodles with salt and cooking oil for 10 minutes Drain and set aside in a platter

Sauteacute garlic and onion Add ground beef and cook until meat turns light brown Season with salt and pepper Add banana catsup and tomato sauce Simmer for 10 minutes Add hotdog carrots sugar liver spread and milk Simmer for 5 minutes This is your sauce mixture

Pour the mixture on top of the spaghetti noddles Garnish with grated cheese

Arroz Caldo Ingredients

1 kilo chicken cut in small pieces 1 cup uncooked malagkit or plain rice or combination 1 small onion chopped 1 tablespoon garlic chopped 1 root ginger sliced 6 cups water or broth Fish sauce Cooking oil Salt to taste (optional) Chicken bouillon cubes (optional) 1 tablespoon minced fried garlic (for garnishing) 1 tablespoon scallions (for garnishing)

Arroz Caldo Cooking Instructions

In a casserole sauteacute garlic onion and ginger in oil Add chicken and stir fry with fish sauce until light browned Drain any remaining oil and then add rice Add enough water and bring to boil Continue cooking stirring occasionally until chicken is tender and rice is done (add hot water if necessary) Season with fish sauce according to taste Serve hot in a bowl Garnish on top with fried minced garlic and scallions

Cooking Tip

Always dry chicken well with paper towels before placing into hot frying pan so it wont stick

You have the option of using salt or chicken bouillon cubes as seasoning instead of fish sauce

Leche Flan (egg yolk) Ingredients

10 egg yolks (pula ng itlog) well beaten 1 big can evaporated milk 1 big can condense milk 3 tablespoons brown sugar 1 tablespoon vanilla 3 moulds (lyanera) container Aluminum foil 34 cup water

Leche Flan (egg yolks) Cooking Instructions

Mix water and sugar in the moulds Parboil in very low fire until it turns brown and sticky Do not overcook the sugar

In a bowl mix the following ingredients egg yolks evaporated milk condensed milk and vanilla Pour the mixture in the moulds and cover with aluminum foil Steam for about 15 - 20 minutes Remove from the steamer Cool it down before serving

Cooking Tip

You can also bake it for 45 minutes 370F placing the lyanera in the middle of a bigger tray half filled with water -

Okoy - Deep Fried Shredded Papayas w Shrimp

Ingredients

1 medium sized Papaya shredded

14 kilo of prawns

1 onion sliced

12 cup of flour

1 egg

1 cup of water

12 tsp of salt

Cooking oil for deep frying

Cooking Procedure

Mix flour egg salt and water in a bowl then add the shredded papaya and mix it well

Get your deep frying pan and pour the cooking oil Let it heat up well Get a small saucer and place about two to three spoonful of your papaya and flour mixture Flatten the mixture with the back of a spoon to have a nice round shape of about an inch thickness Decorate the top with a prawn from the saucer slide the mixture gently on your hot oil and cook both sides until golden brown Be careful dont splatter it Now to prepare a vinegar dip - Get a cup of Vinegar (any kind but preferably sukang puti or according to your likeness) chopped some chilis ground garlic salt and pepper

Sisig BangusMilkfish

Ampalaya Leaves with Sardines

Palitaw

Ingredients and cooking procedure after the jump

Ingredients

1 kilo of Galapong malagkit (Glutinous rice dough)

1 coconut meat grated

12 kilo fo white sugar

Water for cooking

Sesame seeds toasted

Cooking procedure

Divide the galapong into several portions depending on the size of serving you desire

Roll each ortion into a ball and flatten to make a tounge like shape

Boil some water While the water is boiling dro each of the galaong portions It is cooked when the galapong surfaces

Remove each cooked portion Allow to cool

Dredge in grated coconut and srinkle with sugar mixed with toasted sesame seeds before serving

Page 44: Pinoy Recipe

Kalderetang Kambing Ingredients

1 12 kilos goat meat cut into chunks 1 potato quartered 1 carrot cut in 1 inch chunks or slices 1 clove garlic pounded 1 onion chopped 1 can liver spread or ground liver 1 tomato quartered 1 can tomato sauce 15 green olives (stoned or pitted) 1 tablespoon pickles 2 tablespoons peanut butter 1 grated cheese 1 bell pepper sliced 1 tablespoon ground black pepper 2 stems kinchay (celery) chopped 2 laurel leaves 12 cup soy sauce Cooking oil MSG (optional)

Kalderetang Kambing Cooking Instructions

Fry the potato and carrot for 3 minutes Set aside

In a bowl marinate goat meat in vinegar soy sauce and ground black pepper for 1 hour Set aside

Sauteacute garlic and onion in a saucepan Add the marinated goatrsquos meat tomato and kitchay Continue sauteing until all liquid has evaporated and meat starts to render fat Add water enough to cover the goatrsquos meat Boil until tender

Add tomato sauce and pickles Simmer for 10 minutes Add the cheese peanut butter liver spread potato olives and carrots Simmer for 5 minutes Drop the bell pepper Simmer 1 minute before serving Serve hot

Lechon Kawali Ingredients

I kilo pork belly (liempo) 2 tablespoon salt 12 tablespoon peppercorns 4 cloves garlic pounded 1 bottle 7-up (optional) Cooking oil

Sauce Ingredients

Vinegar Soy sauce Onion chopped Garlic mined Mang Tomas lechon sauce (optional)

Lechon Kawali Cooking Instructions

Boil water with salt garlic peppercorn and 7-up Add pork and continue boiling until tender Strain pork and keep dry Deep fry in hot cooking oil until golden brown and crispy Chop the lechon kawali and serve with lechon sauce or vinegar with soy sauce onion and garlic

Pata Tim Ingredients

1 kilo porkrsquos leg (pata) cut in chunks 14 cup soy sauce 2 tablespoons brown sugar 1 onion chopped 1 clove garlic minced 1 tomato chopped 2 tablespoon banana blossoms 1 tablespoon star anise 1 can tomato sauce Cooking oil Broth

Pata Tim Cooking Instructions

In a saucepan brown pork pata in oil then add the garlic onion and tomatoes Stir fry for 3 minutes then add the broth to cover soy sauce and sugar Cover and simmer until the pork is tender When little sauce is left add the tomato sauce Simmer for few minutes until sauce thickens Season with salt pepper and oyster sauce to taste Drop the banana blossoms and star anise Cook until done are done and serve

Pork Adobo Ingredients

1 kilo pork cut in cubes 1 clove garlic pounded 1 medium onion chopped 1 tablespoon sugar 4 laurel leaves 6 tablespoons soy sauce 6 tablespoons vinegar 1 tablespoon ground black pepper 1 cup rice water 1 potato quartered Hard boiled eggs MSG (optional) Cooking oil

Pork Adobo Cooking Instructions

Fry potato in 3 minutes Set aside

Brown the pork then add rice water vinegar soy sauce and the rest of the ingredients except the potato and hard boiled eggs When pork is light tender add the potato Cook until done or when little sauce is left then garnish with hard boiled eggs

Adobong Kangkong Ingredients

1 bundle of kangkong (river spinanch) cut stems 1rdquo length 14 cup vinegar 14 cup soy sauce 1 clove garlic minced

Adobong Kangkong Cooking Instructions

Saute garlic When golden brown add all other ingredients Cover and simmer until done Donrsquot overcook the kangkong Serve hot

Filipino Spaghetti Ingredients

1 kilo spaghetti noodles 34 kilo ground beef 1 carrot minced 1 small can evaporated milk 1 can liver spread 14 kilo hotdog slices 1 tablespoon garlic minced 1 onion minced 2 bottles of banana catsup 1 can tomato sauce 1 cup grated cheese 1 tablespoon sugar Salt and pepper Cooking oil

Filipino Spaghetti Cooking Instructions

Boil spaghetti noodles with salt and cooking oil for 10 minutes Drain and set aside in a platter

Sauteacute garlic and onion Add ground beef and cook until meat turns light brown Season with salt and pepper Add banana catsup and tomato sauce Simmer for 10 minutes Add hotdog carrots sugar liver spread and milk Simmer for 5 minutes This is your sauce mixture

Pour the mixture on top of the spaghetti noddles Garnish with grated cheese

Arroz Caldo Ingredients

1 kilo chicken cut in small pieces 1 cup uncooked malagkit or plain rice or combination 1 small onion chopped 1 tablespoon garlic chopped 1 root ginger sliced 6 cups water or broth Fish sauce Cooking oil Salt to taste (optional) Chicken bouillon cubes (optional) 1 tablespoon minced fried garlic (for garnishing) 1 tablespoon scallions (for garnishing)

Arroz Caldo Cooking Instructions

In a casserole sauteacute garlic onion and ginger in oil Add chicken and stir fry with fish sauce until light browned Drain any remaining oil and then add rice Add enough water and bring to boil Continue cooking stirring occasionally until chicken is tender and rice is done (add hot water if necessary) Season with fish sauce according to taste Serve hot in a bowl Garnish on top with fried minced garlic and scallions

Cooking Tip

Always dry chicken well with paper towels before placing into hot frying pan so it wont stick

You have the option of using salt or chicken bouillon cubes as seasoning instead of fish sauce

Leche Flan (egg yolk) Ingredients

10 egg yolks (pula ng itlog) well beaten 1 big can evaporated milk 1 big can condense milk 3 tablespoons brown sugar 1 tablespoon vanilla 3 moulds (lyanera) container Aluminum foil 34 cup water

Leche Flan (egg yolks) Cooking Instructions

Mix water and sugar in the moulds Parboil in very low fire until it turns brown and sticky Do not overcook the sugar

In a bowl mix the following ingredients egg yolks evaporated milk condensed milk and vanilla Pour the mixture in the moulds and cover with aluminum foil Steam for about 15 - 20 minutes Remove from the steamer Cool it down before serving

Cooking Tip

You can also bake it for 45 minutes 370F placing the lyanera in the middle of a bigger tray half filled with water -

Okoy - Deep Fried Shredded Papayas w Shrimp

Ingredients

1 medium sized Papaya shredded

14 kilo of prawns

1 onion sliced

12 cup of flour

1 egg

1 cup of water

12 tsp of salt

Cooking oil for deep frying

Cooking Procedure

Mix flour egg salt and water in a bowl then add the shredded papaya and mix it well

Get your deep frying pan and pour the cooking oil Let it heat up well Get a small saucer and place about two to three spoonful of your papaya and flour mixture Flatten the mixture with the back of a spoon to have a nice round shape of about an inch thickness Decorate the top with a prawn from the saucer slide the mixture gently on your hot oil and cook both sides until golden brown Be careful dont splatter it Now to prepare a vinegar dip - Get a cup of Vinegar (any kind but preferably sukang puti or according to your likeness) chopped some chilis ground garlic salt and pepper

Sisig BangusMilkfish

Ampalaya Leaves with Sardines

Palitaw

Ingredients and cooking procedure after the jump

Ingredients

1 kilo of Galapong malagkit (Glutinous rice dough)

1 coconut meat grated

12 kilo fo white sugar

Water for cooking

Sesame seeds toasted

Cooking procedure

Divide the galapong into several portions depending on the size of serving you desire

Roll each ortion into a ball and flatten to make a tounge like shape

Boil some water While the water is boiling dro each of the galaong portions It is cooked when the galapong surfaces

Remove each cooked portion Allow to cool

Dredge in grated coconut and srinkle with sugar mixed with toasted sesame seeds before serving

Page 45: Pinoy Recipe

Lechon Kawali Ingredients

I kilo pork belly (liempo) 2 tablespoon salt 12 tablespoon peppercorns 4 cloves garlic pounded 1 bottle 7-up (optional) Cooking oil

Sauce Ingredients

Vinegar Soy sauce Onion chopped Garlic mined Mang Tomas lechon sauce (optional)

Lechon Kawali Cooking Instructions

Boil water with salt garlic peppercorn and 7-up Add pork and continue boiling until tender Strain pork and keep dry Deep fry in hot cooking oil until golden brown and crispy Chop the lechon kawali and serve with lechon sauce or vinegar with soy sauce onion and garlic

Pata Tim Ingredients

1 kilo porkrsquos leg (pata) cut in chunks 14 cup soy sauce 2 tablespoons brown sugar 1 onion chopped 1 clove garlic minced 1 tomato chopped 2 tablespoon banana blossoms 1 tablespoon star anise 1 can tomato sauce Cooking oil Broth

Pata Tim Cooking Instructions

In a saucepan brown pork pata in oil then add the garlic onion and tomatoes Stir fry for 3 minutes then add the broth to cover soy sauce and sugar Cover and simmer until the pork is tender When little sauce is left add the tomato sauce Simmer for few minutes until sauce thickens Season with salt pepper and oyster sauce to taste Drop the banana blossoms and star anise Cook until done are done and serve

Pork Adobo Ingredients

1 kilo pork cut in cubes 1 clove garlic pounded 1 medium onion chopped 1 tablespoon sugar 4 laurel leaves 6 tablespoons soy sauce 6 tablespoons vinegar 1 tablespoon ground black pepper 1 cup rice water 1 potato quartered Hard boiled eggs MSG (optional) Cooking oil

Pork Adobo Cooking Instructions

Fry potato in 3 minutes Set aside

Brown the pork then add rice water vinegar soy sauce and the rest of the ingredients except the potato and hard boiled eggs When pork is light tender add the potato Cook until done or when little sauce is left then garnish with hard boiled eggs

Adobong Kangkong Ingredients

1 bundle of kangkong (river spinanch) cut stems 1rdquo length 14 cup vinegar 14 cup soy sauce 1 clove garlic minced

Adobong Kangkong Cooking Instructions

Saute garlic When golden brown add all other ingredients Cover and simmer until done Donrsquot overcook the kangkong Serve hot

Filipino Spaghetti Ingredients

1 kilo spaghetti noodles 34 kilo ground beef 1 carrot minced 1 small can evaporated milk 1 can liver spread 14 kilo hotdog slices 1 tablespoon garlic minced 1 onion minced 2 bottles of banana catsup 1 can tomato sauce 1 cup grated cheese 1 tablespoon sugar Salt and pepper Cooking oil

Filipino Spaghetti Cooking Instructions

Boil spaghetti noodles with salt and cooking oil for 10 minutes Drain and set aside in a platter

Sauteacute garlic and onion Add ground beef and cook until meat turns light brown Season with salt and pepper Add banana catsup and tomato sauce Simmer for 10 minutes Add hotdog carrots sugar liver spread and milk Simmer for 5 minutes This is your sauce mixture

Pour the mixture on top of the spaghetti noddles Garnish with grated cheese

Arroz Caldo Ingredients

1 kilo chicken cut in small pieces 1 cup uncooked malagkit or plain rice or combination 1 small onion chopped 1 tablespoon garlic chopped 1 root ginger sliced 6 cups water or broth Fish sauce Cooking oil Salt to taste (optional) Chicken bouillon cubes (optional) 1 tablespoon minced fried garlic (for garnishing) 1 tablespoon scallions (for garnishing)

Arroz Caldo Cooking Instructions

In a casserole sauteacute garlic onion and ginger in oil Add chicken and stir fry with fish sauce until light browned Drain any remaining oil and then add rice Add enough water and bring to boil Continue cooking stirring occasionally until chicken is tender and rice is done (add hot water if necessary) Season with fish sauce according to taste Serve hot in a bowl Garnish on top with fried minced garlic and scallions

Cooking Tip

Always dry chicken well with paper towels before placing into hot frying pan so it wont stick

You have the option of using salt or chicken bouillon cubes as seasoning instead of fish sauce

Leche Flan (egg yolk) Ingredients

10 egg yolks (pula ng itlog) well beaten 1 big can evaporated milk 1 big can condense milk 3 tablespoons brown sugar 1 tablespoon vanilla 3 moulds (lyanera) container Aluminum foil 34 cup water

Leche Flan (egg yolks) Cooking Instructions

Mix water and sugar in the moulds Parboil in very low fire until it turns brown and sticky Do not overcook the sugar

In a bowl mix the following ingredients egg yolks evaporated milk condensed milk and vanilla Pour the mixture in the moulds and cover with aluminum foil Steam for about 15 - 20 minutes Remove from the steamer Cool it down before serving

Cooking Tip

You can also bake it for 45 minutes 370F placing the lyanera in the middle of a bigger tray half filled with water -

Okoy - Deep Fried Shredded Papayas w Shrimp

Ingredients

1 medium sized Papaya shredded

14 kilo of prawns

1 onion sliced

12 cup of flour

1 egg

1 cup of water

12 tsp of salt

Cooking oil for deep frying

Cooking Procedure

Mix flour egg salt and water in a bowl then add the shredded papaya and mix it well

Get your deep frying pan and pour the cooking oil Let it heat up well Get a small saucer and place about two to three spoonful of your papaya and flour mixture Flatten the mixture with the back of a spoon to have a nice round shape of about an inch thickness Decorate the top with a prawn from the saucer slide the mixture gently on your hot oil and cook both sides until golden brown Be careful dont splatter it Now to prepare a vinegar dip - Get a cup of Vinegar (any kind but preferably sukang puti or according to your likeness) chopped some chilis ground garlic salt and pepper

Sisig BangusMilkfish

Ampalaya Leaves with Sardines

Palitaw

Ingredients and cooking procedure after the jump

Ingredients

1 kilo of Galapong malagkit (Glutinous rice dough)

1 coconut meat grated

12 kilo fo white sugar

Water for cooking

Sesame seeds toasted

Cooking procedure

Divide the galapong into several portions depending on the size of serving you desire

Roll each ortion into a ball and flatten to make a tounge like shape

Boil some water While the water is boiling dro each of the galaong portions It is cooked when the galapong surfaces

Remove each cooked portion Allow to cool

Dredge in grated coconut and srinkle with sugar mixed with toasted sesame seeds before serving

Page 46: Pinoy Recipe

Pata Tim Ingredients

1 kilo porkrsquos leg (pata) cut in chunks 14 cup soy sauce 2 tablespoons brown sugar 1 onion chopped 1 clove garlic minced 1 tomato chopped 2 tablespoon banana blossoms 1 tablespoon star anise 1 can tomato sauce Cooking oil Broth

Pata Tim Cooking Instructions

In a saucepan brown pork pata in oil then add the garlic onion and tomatoes Stir fry for 3 minutes then add the broth to cover soy sauce and sugar Cover and simmer until the pork is tender When little sauce is left add the tomato sauce Simmer for few minutes until sauce thickens Season with salt pepper and oyster sauce to taste Drop the banana blossoms and star anise Cook until done are done and serve

Pork Adobo Ingredients

1 kilo pork cut in cubes 1 clove garlic pounded 1 medium onion chopped 1 tablespoon sugar 4 laurel leaves 6 tablespoons soy sauce 6 tablespoons vinegar 1 tablespoon ground black pepper 1 cup rice water 1 potato quartered Hard boiled eggs MSG (optional) Cooking oil

Pork Adobo Cooking Instructions

Fry potato in 3 minutes Set aside

Brown the pork then add rice water vinegar soy sauce and the rest of the ingredients except the potato and hard boiled eggs When pork is light tender add the potato Cook until done or when little sauce is left then garnish with hard boiled eggs

Adobong Kangkong Ingredients

1 bundle of kangkong (river spinanch) cut stems 1rdquo length 14 cup vinegar 14 cup soy sauce 1 clove garlic minced

Adobong Kangkong Cooking Instructions

Saute garlic When golden brown add all other ingredients Cover and simmer until done Donrsquot overcook the kangkong Serve hot

Filipino Spaghetti Ingredients

1 kilo spaghetti noodles 34 kilo ground beef 1 carrot minced 1 small can evaporated milk 1 can liver spread 14 kilo hotdog slices 1 tablespoon garlic minced 1 onion minced 2 bottles of banana catsup 1 can tomato sauce 1 cup grated cheese 1 tablespoon sugar Salt and pepper Cooking oil

Filipino Spaghetti Cooking Instructions

Boil spaghetti noodles with salt and cooking oil for 10 minutes Drain and set aside in a platter

Sauteacute garlic and onion Add ground beef and cook until meat turns light brown Season with salt and pepper Add banana catsup and tomato sauce Simmer for 10 minutes Add hotdog carrots sugar liver spread and milk Simmer for 5 minutes This is your sauce mixture

Pour the mixture on top of the spaghetti noddles Garnish with grated cheese

Arroz Caldo Ingredients

1 kilo chicken cut in small pieces 1 cup uncooked malagkit or plain rice or combination 1 small onion chopped 1 tablespoon garlic chopped 1 root ginger sliced 6 cups water or broth Fish sauce Cooking oil Salt to taste (optional) Chicken bouillon cubes (optional) 1 tablespoon minced fried garlic (for garnishing) 1 tablespoon scallions (for garnishing)

Arroz Caldo Cooking Instructions

In a casserole sauteacute garlic onion and ginger in oil Add chicken and stir fry with fish sauce until light browned Drain any remaining oil and then add rice Add enough water and bring to boil Continue cooking stirring occasionally until chicken is tender and rice is done (add hot water if necessary) Season with fish sauce according to taste Serve hot in a bowl Garnish on top with fried minced garlic and scallions

Cooking Tip

Always dry chicken well with paper towels before placing into hot frying pan so it wont stick

You have the option of using salt or chicken bouillon cubes as seasoning instead of fish sauce

Leche Flan (egg yolk) Ingredients

10 egg yolks (pula ng itlog) well beaten 1 big can evaporated milk 1 big can condense milk 3 tablespoons brown sugar 1 tablespoon vanilla 3 moulds (lyanera) container Aluminum foil 34 cup water

Leche Flan (egg yolks) Cooking Instructions

Mix water and sugar in the moulds Parboil in very low fire until it turns brown and sticky Do not overcook the sugar

In a bowl mix the following ingredients egg yolks evaporated milk condensed milk and vanilla Pour the mixture in the moulds and cover with aluminum foil Steam for about 15 - 20 minutes Remove from the steamer Cool it down before serving

Cooking Tip

You can also bake it for 45 minutes 370F placing the lyanera in the middle of a bigger tray half filled with water -

Okoy - Deep Fried Shredded Papayas w Shrimp

Ingredients

1 medium sized Papaya shredded

14 kilo of prawns

1 onion sliced

12 cup of flour

1 egg

1 cup of water

12 tsp of salt

Cooking oil for deep frying

Cooking Procedure

Mix flour egg salt and water in a bowl then add the shredded papaya and mix it well

Get your deep frying pan and pour the cooking oil Let it heat up well Get a small saucer and place about two to three spoonful of your papaya and flour mixture Flatten the mixture with the back of a spoon to have a nice round shape of about an inch thickness Decorate the top with a prawn from the saucer slide the mixture gently on your hot oil and cook both sides until golden brown Be careful dont splatter it Now to prepare a vinegar dip - Get a cup of Vinegar (any kind but preferably sukang puti or according to your likeness) chopped some chilis ground garlic salt and pepper

Sisig BangusMilkfish

Ampalaya Leaves with Sardines

Palitaw

Ingredients and cooking procedure after the jump

Ingredients

1 kilo of Galapong malagkit (Glutinous rice dough)

1 coconut meat grated

12 kilo fo white sugar

Water for cooking

Sesame seeds toasted

Cooking procedure

Divide the galapong into several portions depending on the size of serving you desire

Roll each ortion into a ball and flatten to make a tounge like shape

Boil some water While the water is boiling dro each of the galaong portions It is cooked when the galapong surfaces

Remove each cooked portion Allow to cool

Dredge in grated coconut and srinkle with sugar mixed with toasted sesame seeds before serving

Page 47: Pinoy Recipe

Pork Adobo Ingredients

1 kilo pork cut in cubes 1 clove garlic pounded 1 medium onion chopped 1 tablespoon sugar 4 laurel leaves 6 tablespoons soy sauce 6 tablespoons vinegar 1 tablespoon ground black pepper 1 cup rice water 1 potato quartered Hard boiled eggs MSG (optional) Cooking oil

Pork Adobo Cooking Instructions

Fry potato in 3 minutes Set aside

Brown the pork then add rice water vinegar soy sauce and the rest of the ingredients except the potato and hard boiled eggs When pork is light tender add the potato Cook until done or when little sauce is left then garnish with hard boiled eggs

Adobong Kangkong Ingredients

1 bundle of kangkong (river spinanch) cut stems 1rdquo length 14 cup vinegar 14 cup soy sauce 1 clove garlic minced

Adobong Kangkong Cooking Instructions

Saute garlic When golden brown add all other ingredients Cover and simmer until done Donrsquot overcook the kangkong Serve hot

Filipino Spaghetti Ingredients

1 kilo spaghetti noodles 34 kilo ground beef 1 carrot minced 1 small can evaporated milk 1 can liver spread 14 kilo hotdog slices 1 tablespoon garlic minced 1 onion minced 2 bottles of banana catsup 1 can tomato sauce 1 cup grated cheese 1 tablespoon sugar Salt and pepper Cooking oil

Filipino Spaghetti Cooking Instructions

Boil spaghetti noodles with salt and cooking oil for 10 minutes Drain and set aside in a platter

Sauteacute garlic and onion Add ground beef and cook until meat turns light brown Season with salt and pepper Add banana catsup and tomato sauce Simmer for 10 minutes Add hotdog carrots sugar liver spread and milk Simmer for 5 minutes This is your sauce mixture

Pour the mixture on top of the spaghetti noddles Garnish with grated cheese

Arroz Caldo Ingredients

1 kilo chicken cut in small pieces 1 cup uncooked malagkit or plain rice or combination 1 small onion chopped 1 tablespoon garlic chopped 1 root ginger sliced 6 cups water or broth Fish sauce Cooking oil Salt to taste (optional) Chicken bouillon cubes (optional) 1 tablespoon minced fried garlic (for garnishing) 1 tablespoon scallions (for garnishing)

Arroz Caldo Cooking Instructions

In a casserole sauteacute garlic onion and ginger in oil Add chicken and stir fry with fish sauce until light browned Drain any remaining oil and then add rice Add enough water and bring to boil Continue cooking stirring occasionally until chicken is tender and rice is done (add hot water if necessary) Season with fish sauce according to taste Serve hot in a bowl Garnish on top with fried minced garlic and scallions

Cooking Tip

Always dry chicken well with paper towels before placing into hot frying pan so it wont stick

You have the option of using salt or chicken bouillon cubes as seasoning instead of fish sauce

Leche Flan (egg yolk) Ingredients

10 egg yolks (pula ng itlog) well beaten 1 big can evaporated milk 1 big can condense milk 3 tablespoons brown sugar 1 tablespoon vanilla 3 moulds (lyanera) container Aluminum foil 34 cup water

Leche Flan (egg yolks) Cooking Instructions

Mix water and sugar in the moulds Parboil in very low fire until it turns brown and sticky Do not overcook the sugar

In a bowl mix the following ingredients egg yolks evaporated milk condensed milk and vanilla Pour the mixture in the moulds and cover with aluminum foil Steam for about 15 - 20 minutes Remove from the steamer Cool it down before serving

Cooking Tip

You can also bake it for 45 minutes 370F placing the lyanera in the middle of a bigger tray half filled with water -

Okoy - Deep Fried Shredded Papayas w Shrimp

Ingredients

1 medium sized Papaya shredded

14 kilo of prawns

1 onion sliced

12 cup of flour

1 egg

1 cup of water

12 tsp of salt

Cooking oil for deep frying

Cooking Procedure

Mix flour egg salt and water in a bowl then add the shredded papaya and mix it well

Get your deep frying pan and pour the cooking oil Let it heat up well Get a small saucer and place about two to three spoonful of your papaya and flour mixture Flatten the mixture with the back of a spoon to have a nice round shape of about an inch thickness Decorate the top with a prawn from the saucer slide the mixture gently on your hot oil and cook both sides until golden brown Be careful dont splatter it Now to prepare a vinegar dip - Get a cup of Vinegar (any kind but preferably sukang puti or according to your likeness) chopped some chilis ground garlic salt and pepper

Sisig BangusMilkfish

Ampalaya Leaves with Sardines

Palitaw

Ingredients and cooking procedure after the jump

Ingredients

1 kilo of Galapong malagkit (Glutinous rice dough)

1 coconut meat grated

12 kilo fo white sugar

Water for cooking

Sesame seeds toasted

Cooking procedure

Divide the galapong into several portions depending on the size of serving you desire

Roll each ortion into a ball and flatten to make a tounge like shape

Boil some water While the water is boiling dro each of the galaong portions It is cooked when the galapong surfaces

Remove each cooked portion Allow to cool

Dredge in grated coconut and srinkle with sugar mixed with toasted sesame seeds before serving

Page 48: Pinoy Recipe

Adobong Kangkong Ingredients

1 bundle of kangkong (river spinanch) cut stems 1rdquo length 14 cup vinegar 14 cup soy sauce 1 clove garlic minced

Adobong Kangkong Cooking Instructions

Saute garlic When golden brown add all other ingredients Cover and simmer until done Donrsquot overcook the kangkong Serve hot

Filipino Spaghetti Ingredients

1 kilo spaghetti noodles 34 kilo ground beef 1 carrot minced 1 small can evaporated milk 1 can liver spread 14 kilo hotdog slices 1 tablespoon garlic minced 1 onion minced 2 bottles of banana catsup 1 can tomato sauce 1 cup grated cheese 1 tablespoon sugar Salt and pepper Cooking oil

Filipino Spaghetti Cooking Instructions

Boil spaghetti noodles with salt and cooking oil for 10 minutes Drain and set aside in a platter

Sauteacute garlic and onion Add ground beef and cook until meat turns light brown Season with salt and pepper Add banana catsup and tomato sauce Simmer for 10 minutes Add hotdog carrots sugar liver spread and milk Simmer for 5 minutes This is your sauce mixture

Pour the mixture on top of the spaghetti noddles Garnish with grated cheese

Arroz Caldo Ingredients

1 kilo chicken cut in small pieces 1 cup uncooked malagkit or plain rice or combination 1 small onion chopped 1 tablespoon garlic chopped 1 root ginger sliced 6 cups water or broth Fish sauce Cooking oil Salt to taste (optional) Chicken bouillon cubes (optional) 1 tablespoon minced fried garlic (for garnishing) 1 tablespoon scallions (for garnishing)

Arroz Caldo Cooking Instructions

In a casserole sauteacute garlic onion and ginger in oil Add chicken and stir fry with fish sauce until light browned Drain any remaining oil and then add rice Add enough water and bring to boil Continue cooking stirring occasionally until chicken is tender and rice is done (add hot water if necessary) Season with fish sauce according to taste Serve hot in a bowl Garnish on top with fried minced garlic and scallions

Cooking Tip

Always dry chicken well with paper towels before placing into hot frying pan so it wont stick

You have the option of using salt or chicken bouillon cubes as seasoning instead of fish sauce

Leche Flan (egg yolk) Ingredients

10 egg yolks (pula ng itlog) well beaten 1 big can evaporated milk 1 big can condense milk 3 tablespoons brown sugar 1 tablespoon vanilla 3 moulds (lyanera) container Aluminum foil 34 cup water

Leche Flan (egg yolks) Cooking Instructions

Mix water and sugar in the moulds Parboil in very low fire until it turns brown and sticky Do not overcook the sugar

In a bowl mix the following ingredients egg yolks evaporated milk condensed milk and vanilla Pour the mixture in the moulds and cover with aluminum foil Steam for about 15 - 20 minutes Remove from the steamer Cool it down before serving

Cooking Tip

You can also bake it for 45 minutes 370F placing the lyanera in the middle of a bigger tray half filled with water -

Okoy - Deep Fried Shredded Papayas w Shrimp

Ingredients

1 medium sized Papaya shredded

14 kilo of prawns

1 onion sliced

12 cup of flour

1 egg

1 cup of water

12 tsp of salt

Cooking oil for deep frying

Cooking Procedure

Mix flour egg salt and water in a bowl then add the shredded papaya and mix it well

Get your deep frying pan and pour the cooking oil Let it heat up well Get a small saucer and place about two to three spoonful of your papaya and flour mixture Flatten the mixture with the back of a spoon to have a nice round shape of about an inch thickness Decorate the top with a prawn from the saucer slide the mixture gently on your hot oil and cook both sides until golden brown Be careful dont splatter it Now to prepare a vinegar dip - Get a cup of Vinegar (any kind but preferably sukang puti or according to your likeness) chopped some chilis ground garlic salt and pepper

Sisig BangusMilkfish

Ampalaya Leaves with Sardines

Palitaw

Ingredients and cooking procedure after the jump

Ingredients

1 kilo of Galapong malagkit (Glutinous rice dough)

1 coconut meat grated

12 kilo fo white sugar

Water for cooking

Sesame seeds toasted

Cooking procedure

Divide the galapong into several portions depending on the size of serving you desire

Roll each ortion into a ball and flatten to make a tounge like shape

Boil some water While the water is boiling dro each of the galaong portions It is cooked when the galapong surfaces

Remove each cooked portion Allow to cool

Dredge in grated coconut and srinkle with sugar mixed with toasted sesame seeds before serving

Page 49: Pinoy Recipe

Filipino Spaghetti Ingredients

1 kilo spaghetti noodles 34 kilo ground beef 1 carrot minced 1 small can evaporated milk 1 can liver spread 14 kilo hotdog slices 1 tablespoon garlic minced 1 onion minced 2 bottles of banana catsup 1 can tomato sauce 1 cup grated cheese 1 tablespoon sugar Salt and pepper Cooking oil

Filipino Spaghetti Cooking Instructions

Boil spaghetti noodles with salt and cooking oil for 10 minutes Drain and set aside in a platter

Sauteacute garlic and onion Add ground beef and cook until meat turns light brown Season with salt and pepper Add banana catsup and tomato sauce Simmer for 10 minutes Add hotdog carrots sugar liver spread and milk Simmer for 5 minutes This is your sauce mixture

Pour the mixture on top of the spaghetti noddles Garnish with grated cheese

Arroz Caldo Ingredients

1 kilo chicken cut in small pieces 1 cup uncooked malagkit or plain rice or combination 1 small onion chopped 1 tablespoon garlic chopped 1 root ginger sliced 6 cups water or broth Fish sauce Cooking oil Salt to taste (optional) Chicken bouillon cubes (optional) 1 tablespoon minced fried garlic (for garnishing) 1 tablespoon scallions (for garnishing)

Arroz Caldo Cooking Instructions

In a casserole sauteacute garlic onion and ginger in oil Add chicken and stir fry with fish sauce until light browned Drain any remaining oil and then add rice Add enough water and bring to boil Continue cooking stirring occasionally until chicken is tender and rice is done (add hot water if necessary) Season with fish sauce according to taste Serve hot in a bowl Garnish on top with fried minced garlic and scallions

Cooking Tip

Always dry chicken well with paper towels before placing into hot frying pan so it wont stick

You have the option of using salt or chicken bouillon cubes as seasoning instead of fish sauce

Leche Flan (egg yolk) Ingredients

10 egg yolks (pula ng itlog) well beaten 1 big can evaporated milk 1 big can condense milk 3 tablespoons brown sugar 1 tablespoon vanilla 3 moulds (lyanera) container Aluminum foil 34 cup water

Leche Flan (egg yolks) Cooking Instructions

Mix water and sugar in the moulds Parboil in very low fire until it turns brown and sticky Do not overcook the sugar

In a bowl mix the following ingredients egg yolks evaporated milk condensed milk and vanilla Pour the mixture in the moulds and cover with aluminum foil Steam for about 15 - 20 minutes Remove from the steamer Cool it down before serving

Cooking Tip

You can also bake it for 45 minutes 370F placing the lyanera in the middle of a bigger tray half filled with water -

Okoy - Deep Fried Shredded Papayas w Shrimp

Ingredients

1 medium sized Papaya shredded

14 kilo of prawns

1 onion sliced

12 cup of flour

1 egg

1 cup of water

12 tsp of salt

Cooking oil for deep frying

Cooking Procedure

Mix flour egg salt and water in a bowl then add the shredded papaya and mix it well

Get your deep frying pan and pour the cooking oil Let it heat up well Get a small saucer and place about two to three spoonful of your papaya and flour mixture Flatten the mixture with the back of a spoon to have a nice round shape of about an inch thickness Decorate the top with a prawn from the saucer slide the mixture gently on your hot oil and cook both sides until golden brown Be careful dont splatter it Now to prepare a vinegar dip - Get a cup of Vinegar (any kind but preferably sukang puti or according to your likeness) chopped some chilis ground garlic salt and pepper

Sisig BangusMilkfish

Ampalaya Leaves with Sardines

Palitaw

Ingredients and cooking procedure after the jump

Ingredients

1 kilo of Galapong malagkit (Glutinous rice dough)

1 coconut meat grated

12 kilo fo white sugar

Water for cooking

Sesame seeds toasted

Cooking procedure

Divide the galapong into several portions depending on the size of serving you desire

Roll each ortion into a ball and flatten to make a tounge like shape

Boil some water While the water is boiling dro each of the galaong portions It is cooked when the galapong surfaces

Remove each cooked portion Allow to cool

Dredge in grated coconut and srinkle with sugar mixed with toasted sesame seeds before serving

Page 50: Pinoy Recipe

Arroz Caldo Ingredients

1 kilo chicken cut in small pieces 1 cup uncooked malagkit or plain rice or combination 1 small onion chopped 1 tablespoon garlic chopped 1 root ginger sliced 6 cups water or broth Fish sauce Cooking oil Salt to taste (optional) Chicken bouillon cubes (optional) 1 tablespoon minced fried garlic (for garnishing) 1 tablespoon scallions (for garnishing)

Arroz Caldo Cooking Instructions

In a casserole sauteacute garlic onion and ginger in oil Add chicken and stir fry with fish sauce until light browned Drain any remaining oil and then add rice Add enough water and bring to boil Continue cooking stirring occasionally until chicken is tender and rice is done (add hot water if necessary) Season with fish sauce according to taste Serve hot in a bowl Garnish on top with fried minced garlic and scallions

Cooking Tip

Always dry chicken well with paper towels before placing into hot frying pan so it wont stick

You have the option of using salt or chicken bouillon cubes as seasoning instead of fish sauce

Leche Flan (egg yolk) Ingredients

10 egg yolks (pula ng itlog) well beaten 1 big can evaporated milk 1 big can condense milk 3 tablespoons brown sugar 1 tablespoon vanilla 3 moulds (lyanera) container Aluminum foil 34 cup water

Leche Flan (egg yolks) Cooking Instructions

Mix water and sugar in the moulds Parboil in very low fire until it turns brown and sticky Do not overcook the sugar

In a bowl mix the following ingredients egg yolks evaporated milk condensed milk and vanilla Pour the mixture in the moulds and cover with aluminum foil Steam for about 15 - 20 minutes Remove from the steamer Cool it down before serving

Cooking Tip

You can also bake it for 45 minutes 370F placing the lyanera in the middle of a bigger tray half filled with water -

Okoy - Deep Fried Shredded Papayas w Shrimp

Ingredients

1 medium sized Papaya shredded

14 kilo of prawns

1 onion sliced

12 cup of flour

1 egg

1 cup of water

12 tsp of salt

Cooking oil for deep frying

Cooking Procedure

Mix flour egg salt and water in a bowl then add the shredded papaya and mix it well

Get your deep frying pan and pour the cooking oil Let it heat up well Get a small saucer and place about two to three spoonful of your papaya and flour mixture Flatten the mixture with the back of a spoon to have a nice round shape of about an inch thickness Decorate the top with a prawn from the saucer slide the mixture gently on your hot oil and cook both sides until golden brown Be careful dont splatter it Now to prepare a vinegar dip - Get a cup of Vinegar (any kind but preferably sukang puti or according to your likeness) chopped some chilis ground garlic salt and pepper

Sisig BangusMilkfish

Ampalaya Leaves with Sardines

Palitaw

Ingredients and cooking procedure after the jump

Ingredients

1 kilo of Galapong malagkit (Glutinous rice dough)

1 coconut meat grated

12 kilo fo white sugar

Water for cooking

Sesame seeds toasted

Cooking procedure

Divide the galapong into several portions depending on the size of serving you desire

Roll each ortion into a ball and flatten to make a tounge like shape

Boil some water While the water is boiling dro each of the galaong portions It is cooked when the galapong surfaces

Remove each cooked portion Allow to cool

Dredge in grated coconut and srinkle with sugar mixed with toasted sesame seeds before serving

Page 51: Pinoy Recipe

Leche Flan (egg yolk) Ingredients

10 egg yolks (pula ng itlog) well beaten 1 big can evaporated milk 1 big can condense milk 3 tablespoons brown sugar 1 tablespoon vanilla 3 moulds (lyanera) container Aluminum foil 34 cup water

Leche Flan (egg yolks) Cooking Instructions

Mix water and sugar in the moulds Parboil in very low fire until it turns brown and sticky Do not overcook the sugar

In a bowl mix the following ingredients egg yolks evaporated milk condensed milk and vanilla Pour the mixture in the moulds and cover with aluminum foil Steam for about 15 - 20 minutes Remove from the steamer Cool it down before serving

Cooking Tip

You can also bake it for 45 minutes 370F placing the lyanera in the middle of a bigger tray half filled with water -

Okoy - Deep Fried Shredded Papayas w Shrimp

Ingredients

1 medium sized Papaya shredded

14 kilo of prawns

1 onion sliced

12 cup of flour

1 egg

1 cup of water

12 tsp of salt

Cooking oil for deep frying

Cooking Procedure

Mix flour egg salt and water in a bowl then add the shredded papaya and mix it well

Get your deep frying pan and pour the cooking oil Let it heat up well Get a small saucer and place about two to three spoonful of your papaya and flour mixture Flatten the mixture with the back of a spoon to have a nice round shape of about an inch thickness Decorate the top with a prawn from the saucer slide the mixture gently on your hot oil and cook both sides until golden brown Be careful dont splatter it Now to prepare a vinegar dip - Get a cup of Vinegar (any kind but preferably sukang puti or according to your likeness) chopped some chilis ground garlic salt and pepper

Sisig BangusMilkfish

Ampalaya Leaves with Sardines

Palitaw

Ingredients and cooking procedure after the jump

Ingredients

1 kilo of Galapong malagkit (Glutinous rice dough)

1 coconut meat grated

12 kilo fo white sugar

Water for cooking

Sesame seeds toasted

Cooking procedure

Divide the galapong into several portions depending on the size of serving you desire

Roll each ortion into a ball and flatten to make a tounge like shape

Boil some water While the water is boiling dro each of the galaong portions It is cooked when the galapong surfaces

Remove each cooked portion Allow to cool

Dredge in grated coconut and srinkle with sugar mixed with toasted sesame seeds before serving

Page 52: Pinoy Recipe

Okoy - Deep Fried Shredded Papayas w Shrimp

Ingredients

1 medium sized Papaya shredded

14 kilo of prawns

1 onion sliced

12 cup of flour

1 egg

1 cup of water

12 tsp of salt

Cooking oil for deep frying

Cooking Procedure

Mix flour egg salt and water in a bowl then add the shredded papaya and mix it well

Get your deep frying pan and pour the cooking oil Let it heat up well Get a small saucer and place about two to three spoonful of your papaya and flour mixture Flatten the mixture with the back of a spoon to have a nice round shape of about an inch thickness Decorate the top with a prawn from the saucer slide the mixture gently on your hot oil and cook both sides until golden brown Be careful dont splatter it Now to prepare a vinegar dip - Get a cup of Vinegar (any kind but preferably sukang puti or according to your likeness) chopped some chilis ground garlic salt and pepper

Sisig BangusMilkfish

Ampalaya Leaves with Sardines

Palitaw

Ingredients and cooking procedure after the jump

Ingredients

1 kilo of Galapong malagkit (Glutinous rice dough)

1 coconut meat grated

12 kilo fo white sugar

Water for cooking

Sesame seeds toasted

Cooking procedure

Divide the galapong into several portions depending on the size of serving you desire

Roll each ortion into a ball and flatten to make a tounge like shape

Boil some water While the water is boiling dro each of the galaong portions It is cooked when the galapong surfaces

Remove each cooked portion Allow to cool

Dredge in grated coconut and srinkle with sugar mixed with toasted sesame seeds before serving

Page 53: Pinoy Recipe

Sisig BangusMilkfish

Ampalaya Leaves with Sardines

Palitaw

Ingredients and cooking procedure after the jump

Ingredients

1 kilo of Galapong malagkit (Glutinous rice dough)

1 coconut meat grated

12 kilo fo white sugar

Water for cooking

Sesame seeds toasted

Cooking procedure

Divide the galapong into several portions depending on the size of serving you desire

Roll each ortion into a ball and flatten to make a tounge like shape

Boil some water While the water is boiling dro each of the galaong portions It is cooked when the galapong surfaces

Remove each cooked portion Allow to cool

Dredge in grated coconut and srinkle with sugar mixed with toasted sesame seeds before serving

Page 54: Pinoy Recipe

Palitaw

Ingredients and cooking procedure after the jump

Ingredients

1 kilo of Galapong malagkit (Glutinous rice dough)

1 coconut meat grated

12 kilo fo white sugar

Water for cooking

Sesame seeds toasted

Cooking procedure

Divide the galapong into several portions depending on the size of serving you desire

Roll each ortion into a ball and flatten to make a tounge like shape

Boil some water While the water is boiling dro each of the galaong portions It is cooked when the galapong surfaces

Remove each cooked portion Allow to cool

Dredge in grated coconut and srinkle with sugar mixed with toasted sesame seeds before serving