Kare-Kare

Ingredients:

1/2 kilo beef (round or sirloin cut) cut into cubes (for a more traditional kare kare, use cleaned beef tripe instead of beef)
1/2 kilo oxtail, cut 2 inch long
3 cups of peanut butter
1/4 cup grounded toasted rice
1/2 cup cooked bagoong alamang (anchovies)
2 pieces onions, diced
2 heads of garlic, minced
4 tablespoons atsuete oil
4 pieces eggplant, sliced 1 inch thick
1 bundle Pechay (Bok choy) cut into 2 pieces
1 bundle of sitaw (string beans) cut to 2″ long
1 banana bud, cut similar to eggplant slices, blanch in boiling water
1/2 cup oil
8 cups of water
Salt to taste



Cooking Procedures:

1. In a stock pot, boil beef and oxtails in water for an hour or until cooked. Strain and keep the stock.
2. In a big pan or wok, heat oil and atsuete oil.
3. Sauté garlic, onions until golden brown, then add the stock, toasted rice, beef, oxtail and peanut butter. Bring to a boil and simmer for 15 minutes. Salt to taste.
4. Add the eggplant, string beans, pechay and banana bud. Cook the vegetables for a few minutes – Do not overcook the vegetables.
5. Serve with bagoong on the side and hot plain rice.

Shrimp Gambas Recipe ( Spicy )

Ingredients:

3/4 kilo medium to large sized Shrimp
1/4 cup Kalamansi juice or lemon juice
3 tablespoons Chili Sauce
1/2 cup Green Chili, sliced diagonally (optional)
1 cup bell pepper, chopped
2 tablespoons garlic, minced
1/4 cup Olive oil or Cooking oil
1 medium sized red onion, quartered
2 tablespoons white wine
1/4 cup tomato sauce
Salt and pepper to taste


Cooking Procedures:

1. Clean the Shrimp, peel and devein then combine shrimp with lemon juice then marinate for 20 minutes.
2. Pour cooking oil in a hot frying pan.
3. Put the garlic and cook until the color turns light brown.
4. Add the onions and bell pepper then cook until the texture softens.
5. Now add the shrimps and let it cook for 2 minutes.
6. Pour the white wine, then add salt and pepper then cook for another minute.
7. Add the tomato sauce and stir then simmer for 2 minutes.
8. Then add the Chili Sauce and Green Chilies then simmer for 30 seconds.  Turn off the heat and set-aside.
9. You can put it in a Hot plate for a sizzling treat.
10. Served hot with Garlic Rice.

Lechon Kawali (Pan-Roasted Pork)

Ingredients: 

1-1/2 lb. pork liempo(pork belly), cut into serving pieces
4 cloves garlic, crushed
1/4 tsp. pepper or 1 tsp. peppercorns
2 tbsp. salt
water, for boiling
oil, for frying

Sauce

1 tbsp. soy sauce
2-1/2 tbsp. vinegar
1 clove garlic, minced
chili peppers (optional)

Cooking Procedures:

1. Put pork pieces in a big pot. Cover with water. Add garlic, pepper or peppercorns and salt.
2. Bring to a boil. Lower heat and simmer for an hour or until meat is tender. Drain.
3. Deep-fry liempo pieces in batches until golden brown and blisters appear on skin.
4. Drain on paper towels.
5. Mix together all ingredients for the sauce.
6. Serve with chopped lechon kawali.

Embutido (Filipino Style Meatloaf)

Ingredients: 

1 lb. ground pork
1/2 cup finely chopped carrots
1 cup (6 slices) finely chopped (sweet or cooked) ham
3 tbsp. minced green bell pepper
3 tbsp. minced red bell pepper
1/3 cup sweet pickle relish
1/4 cup raisins
3 whole eggs
1/2 cup grated cheddar cheese
dash of liquid seasoning
salt & pepper, to taste
1 tbsp. cornstarch
slices (wedges) of hard-cooked eggs (see recipe)
slices (wedges) of Vienna sausage
aluminum foil, 10″ x 12″ sizes


Cooking Procedures:

1. Prepare a steamer and set aside. Alternatively, prepare a baking pan and a wire rack and preheat oven to 350°F.
2. In a bowl, combine all the ingredients and mix until well blended.
3. Divide the mixture into 2 to 4 portions (depending on how many you want to make).
4. Spread and flatten the mixture onto the center of each foil, divide the slices of hard cook eggs and Vienna sausages. Place each slices at the center of each mixture. Hold the foil onto your hand and roll until the ends of the mixture covers the eggs and sausages. Alternatively, by holding each ends of the foil, roll the mixture back and forth until it covers the slices of eggs and sausages in the center.
5. Finally, roll the aluminum foil into a tightly packed log about 1″ to 2″ in diameter, sealing on both ends. Repeat with the remaining pork mixture.
6. Place the embutido in a steamer and steam for an hour. Alternatively, if you don’t have a steamer: place embutido in a wire rack on a baking pan, half filled with hot water. Cover with aluminum foil (Be sure the steam will not escape). Steam-bake in the center of the oven for an hour.
7. Let it cool and slice into rings. Serve with your favorite catsup or sauces.
8. Refrigerate unused embutido

Monggo Guisado (Sautéed Mung Beans)

Ingredients:


1 cup munggo (mung beans)
3 cups water
1 tbsp. vegetable oil
1/2 lb. pork, sliced
2 cloves garlic, minced
1 onion, chopped
2 tomatoes, chopped
2 pcs. Chinese sausage, cubed (optional)
2 cups water or broth
1 tbsp patis (fish sauce)
salt to taste
1 cup ampalaya leaves or substitute spinach or watercress


Cooking Procedures:

1. Boil mung beans in water until soft and easily mashed. Set aside.
2. In a pan, heat oil. Cook pork until it turns slightly brown.
3. Add garlic, onions and tomatoes. Sauté for a few seconds until tomatoes wilted.
4. Stir in Chinese sausage (if using) and continue cooking for another 1-2 minutes.
5. Pour in water or broth and add boiled mung beans.
6. Season with patis and salt to taste. Bring to boil and let it simmer until thick.
7. Add ampalaya leaves or substitute. Cover and remove from heat. Serve hot.

Pinakbet or Pakbet (Meat Vegetable Stew with Shrimp Paste)

Ingredients:


1/2 lb. pork, sliced
2 tbsp. vegetable oil
3 cloves garlic, minced
1 onion, chopped
2 tomatoes, chopped
1/2 squash, cubed
2 cups sliced okra
2 cups 1-1/2 inch long cut sitaw(yard long beans)
2 eggplants, sliced
1 ampalaya (bitter gourd and/or bitter melon), sliced
1 to 1-1/2 cup water
2 to 3 tbsp. bagoong alamang(salted shrimp paste)

Cooking Procedures:

1. In a large, deep skillet (or casserole), heat oil over medium heat. Cook pork until it turns slightly brown.
2. Stir in garlic, onions and tomatoes. Sauté for a few minutes until tomatoes wilted.
3. Add squash and okra, stir-fry for a minute or two and then add the rest of the vegetables. Gently stir to combine.
4. Pour in water and add the bagoong alamang, and bring to a boil.
5. Lower the heat and simmer covered over low heat until vegetables are tender. Be sure not to overcook it. You may wish to correct the taste by adding a little bit of bagoong alamang. Gently stir to blend.
6. Immediately remove from heat. Transfer to a serving dish. Serve hot.

Graham Cake With Mango (Ref Cake)

Graham cakes are good for those rush thrown parties or at children party because of its simple ingredients and pretty basic preparation procedure.

Ingredients:

2 packs of graham crackers.(reserve 3 crackers and crush it in a bowl with a glass)
4 large mangoes, seeds removed. (remove the skins and then slice)
1 can condensed milk
2 packs all purpose cream.


Cooking Procedures:

1. Place a layer of graham crackers at the bottom of your container(preferably plastic tupperware with cover).
2. Mix the condensed milk and cream together and add a layer on top of the graham crackers.
3. Place your sliced mangoes on top. be generous.make sure thatthe cream covers all of the graham.
4. Repeat procedure until the container is full. top with crushed grahams.
5. Serve cold.

Halayang Ube

Halayang ube is a dessert made from boiled mashed ube (purple yam) mixed with coconut milk, evaporated milk, and sugar. In the olden days, a fine consistency was achieved by passing the mixture through a piece of sinamay. With its bright color, it is a favorite at fiestas. Also, it is typically served during Christmas season.

Ingredients:

1 kilo ube yam root
1 can or 14 ounces evaporated milk
2 cans or 12 ounces condensed milk
1/2 cup butter or margarine
1/2 teaspoon of vanilla (optional)

Cooking Procedures:

1. In a pot, boil the unpeeled ube yam in water. Let it simmer for 30 minutes. Drain and let cool.
2. Peel and finely grate the ube yam. You can also cut the ube yam into cubes then use a blender to grind it.
3. Heat a big wok in medium heat. Melt butter or margarine before adding the condensed milk and vanilla flavoring. Mix well.
4. Add the 1 kilo grated ube yam then adjust the heat to low.
5. Keep on mixing the ingredients for about 30 minutes until sticky and a bit dry yet moist.
6. Add the evaporated milk and continue to mix for another 15 minutes.
7. Let cool and place on a large platter.
8. Refrigerate before serving the halayang ube.

Maja Blanca

Maja Blanca Recipe is a Filipino authentic dessert or delicacy. Maja Blanca is made from coconut milk and corn starch. The most popular form of this is the Maja Blanca Mais.

 Ingredients:

1/2 c. thick coconut milk
1 c. rice flour
1 c. sugar
1/2 c. cornstarch
3 tbsp sweet corn kernel
4 c. fresh coconut milk or water
1/2 c. grated frozen buko (optional)

Cooking Procedures:
1). Boil thick coconut milk in a saucepan until the oil is extracted and the precipitate forms into a dark brown color. This is called latik. Drain the latik from the oil and set aside.
2). Grease a 13-inch rectangular dish with coconut oil. Set aside. In a medium saucepan, blend rice flour, sugar,sweet corn kernels, cornstarch, and fresh coconut milk. Stir in grated buko (if used).
3). Boil over slow heat, stirring constantly to prevent lumps, until mixture is clear for about 3-5 minutes.
4). Pour hot mixture into prepared dish and allow to set. Sprinkle latik on top. Cool before slicing.
5). When rice flour is not available, soak 2 cups rice in 2 cups water overnight. Put through blender and process until smooth.

Leche Flan

Leche flan is a favorite and popular dessert in the Philippines. It is similar to a cream caramel. It is sweet and rich.

Ingredients:

5 eggyolks
2 eggs
1 can condensed milk
1 can water (use the condensed milk’s can for measuring)
1 tbsp. vanilla to add to the mixture
1/4 cup to 1/3 cup sugar for caramelization

Cooking Procedures: 

1. In a saucepan, mix the sugar & water. Bring to a boil for a few minutes until the sugar caramelize.
2. Pour the caramelized sugar into aluminum moulds - you can use any shape: oval, round or square. Spread the caramel on the bottom of the moulds.
3. Mix well the evaporated milk, condensed milk, egg yolks and vanilla by hand or blender.
4. Gently pour the mixture on top of the caramel on the aluminum moulds. Fill the moulds to about 1 to  1 1/4 inch thick.
5. Cover moulds individually with aluminum foil.
6. Steam for about 20 minutes (the traditional way to make Leche Flan is by open-air steaming on either an open cooking fire or stove top) OR
7. Bake for about 45 minutes. Before baking the Leche Flan, place the moulds on a larger baking pan half filled with very hot water. Pre-heat oven to about 370 degrees before baking.
8. Let cool then refrigerate.
9. To serve: run a thin knife around the edges of the mould to loosen the Leche Flan. Place a platter on top of the mould and quickly turn upside down to position the golden brown caramel on top.

 Cooking Tips:
You can tell when the Leche Flan is cooked by inserting a knife -if it comes out clean, it is cooked.

Ginataan Halo Halo Recipe

This ginataan halo halo recipe is one of a kind Filipino recipe that is best served as dessert and merienda as well. Also, it can also be served either hot/warm or cold.

Ingredients:

6 saba bananas
4 yellow kamote (sweet potatoes)
5-6 gabi (taro)
1 c. of small dried sago (tapioca balls)
4 c. of coconut milk
3/4 to 1 c. of white sugar
1/2 tsp. of salt
a pinch of anise seeds (optional)

Cooking Procedures:

1). Peel the bananas, kamote and gabi. Cut into chunks (11/2” to 2″ chunks would be ideal).

2). Boil about 3 cups of water in a saucepan. Add the gabi.

3). Cover and simmer for 10 minutes, stirring occasionally.

4). Add the kamote and sago. Simmer for another five minutes before adding the saba bananas and the bilo-bilo.

5). Cover and simmer for 10 minutes, stirring every few minutes.

6). Add the sugar and salt. Stir well to dissolve the sugar. Stir in the sugar and anise seeds, if using.

7). Pour in the coconut milk and cook over low heat, uncovered, for another five minutes or until everything is tender but not mushy, stirring often to avoid sticking.

8). Cool for a few minutes before serving.

Enjoy your yummy guinataan halo halo!

Buko Salad

Buko Salad is a Filipino dessert usually served after lunch or dinner. Buko salad dessert recipe is usually served out of a young green coconut shell. Buko salad can go along with other fruits such as mango, banana, kiwi fruit and dragon fruit.

The mixture of condensed milk and cream makes this recipe taste even better.

Ingredients: 

3 young whole coconuts, water removed, flesh scraped
1 big can fruit cocktail, drained
1 can pineapple cubes, drained
1 cup nata de coco, drained
1 cup mabong (palm/attap seeds)
3 apples, peeled and cubed
1/2 cup jackfruit, diced
1 cup condensed milk
1 cup whipping cream

Cooking Procedures:

1). Cut the young coconut flesh into strips.

2). In a mixing bowl, combine all the fruit salad ingredients, including the coconut.

3). Stir together the condensed milk and whipped cream, and add this to the fruit salad. Mix well.

4). Chill in the refrigerator for several hours.

Best consumed at its cold state or after pulling out of the refrigerator.

Pork Chop Suey

Pork chop suey is a Chinese dish primarily made up of mixed vegetable with meat like chicken, fish, beef, shrimp or pork, added for extra flavor. Chopsuey is widely believe to be an  American-Chinese immigrants creation, and not an authentic Chinese dish. They said, Chinese farmers was inspired to cook a stir-fried vegetables known now as chopsuey and ate them after a long day working in the fields.

Ingredients:

1/4 kilo pork, sliced into small pieces

1/4 kilo shrimps, shelled, deveined and halved

1/4 kilo chicken liver and gizzard, sliced to small pieces

1/4 kilo cauliflower, broken to bite size

1/4 kilo string beans

1/4 kilo snow peas (sitsaro)

1/4 kilo cabbage, cut into squares

2 stalks of leeks, cut into 2" long pieces

3 stalks celery, cut into 2" long pieces

5 cloves garlic, diced

2 onions, diced

1 carrot, sliced thinly

1 piece red bell pepper, cut in strips

1 piece green bell pepper. cut in strips

2 tablespoons of cornstarch, dissolved in 1/4 cup of water

2 cups chicken stock (broth)

3 tablespoons of sesame oil

3 tablespoons of patis (fish sauce)

4 tablespoons of corn oil or vegetable oil

Salt to taste

Cooking Procedures: 

1. In a big pan or wok, sauté garlic, onions then add in the pork. chicken liver and gizzard. Add 1 cup of stock, pinch of salt and simmer for 15 minutes or until pork and chicken giblets are cooked.
2. Mix in the shrimp then all the vegetables. Add the remaining 1 cup of stock, patis and the dissolved cornstarch. Cook for about 10 minutes or until the vegetables are done. Add the sesame oil.
3. Salt and pepper to taste.
4. Serve hot with rice.

Tortang Talong (Eggplant Omelet)

 Tortang talong or Eggplant Omelet is a very simple Filipino dish fit for those who are always in a hurry. A very budget friendly meal, this recipe won’t hurt your wallet at all.

Ingredients:

2 to 4 talong (eggplants), average size
2 to 3 eggs, beaten
salt and pepper, to taste
oil, for frying

Optional:

• Minced Onion
• Ground Pork

Cooking Procedures:

1. Broil eggplants until tender (the skins are charred and blister appears).
2. Once cool, peel off the skins of the eggplant and retain the crown and the stem. Gently flatten its meat by using the back of a fork. Set aside.
3. In a bowl, beat the eggs and season with salt and pepper.
4. In a skillet, heat oil over medium heat. Dip each eggplant, one at a time into the egg mixture. Gently bring the bowl near the skillet and tip, lowering the eggplant onto the heated oil.
5. Fry until golden brown on one side, then turn and brown the other. Drain on paper towels. Keep warm and serve.

Pancit Canton

Ingredients:

1/2 lb. shrimps
1 eggwhite
2 tbsp. cornstarch
2 chicken breast, deboned
3 tbsp. oil
3 cloves garlic, crushed
1 onion, chopped
2 pcs. chicken liver, cooked and sliced (optional)
patis (fish sauce), salt, pepper and soy sauce, to taste
1-1/2 cups chicken broth
1 head cauliflower, cut into floweretes
1/4 cup snow peas
1/3 cup leeks
1 small carrot, cut into rounds
2 tbsp. cornstarch, dispersed in
1/4 cup water
1 package canton noodles

Cooking Procedures:

1. Peel shrimps leaving the tails intact.  Coat with a mixture of eggwhite and cornstarch.  Slice chicken breast into strips and coat with cornstarch.  Set aside.
2. In a wok (or large frying pan), heat oiland sauté garlic and onions.  Add in chicken meat, liver and shrimps.  Season to taste.  Stir-fry for a few minutes.
3. Pour in broth and bring to a boil.  Lower heat and let it simmer for 2 minutes.  Add in all the vegetables.  Cook until tender but still crisp.  Thicken with dispersed cornstarch.
4. Stir in canton noodles and cook until tender.
5. Makes 4-6 servings.

Filpino Sweet Style Spaghetti

Ingredients: 

1/2 kg regular ground beef/pork
3 hotdogs, sliced slanted
2 medium onions, diced
2 small cloves garlic, peeled and crushed
2 tbspn cooking oil
1/2 cup water
1/2 cup milk
1/2 cup grated tasty cheese
2 tbspn sugar
1 cup Filipino ketchup
1 cup tomato sauce *condiment version not the canned version*
cornflour slurry (1/2 cup water + 2 tbspn cornflour)
salt & pepper
500g packet of thick spaghetti

Cooking Procedures:

1. In medium-high, heat your cooking oil in a large frying pan and sauté your garlic and onions till they become transparent.  
2. Add in your mince beef and while stirring, make sure you break down the meat clumps.  
3. Throw in a good pinch of salt and pepper over the mince beef. 
4. Once the mince beef are all evenly browned, add in your sliced hotdogs and cook further for a 15-30 seconds.
5. Pour in your tomato sauce, ketchup, water, cheese and milk.  Stir the sauce well on each addition.  Reduce the heat to simmering stage.
6. Once the sauce is slowly simmering, add in your sugar and cornflour slurry (*stir the slurry before your pour*).  Once you pour your cornflour slurry you have to quickly stir it in to the sauce to avoid lumps.  Cook the sauce till it becomes slightly thickened.  Remove from stove and set aside.
7. Boil some water with a good pinch of salt.  Once the water is boiling pour in your pasta.  Reduce your heat to medium and simmer the pasta for 10-14 minutes or until it is soft but not overcook.  Pour the spaghetti over a colander to remove water.
8. In a large oven proof bowl, place the drained pasta and pour over 75% of the sauce and mix them together.  *You can add another 1/2 cup of grated tasty cheese* if you want while mixing.  Top with the leftover sauce and add more extra cheese.  Bake inside your oven till the cheese on top are completely melted.  Remove from the oven and serve.

BEST WITH:  Crispy Fried Chicken or with Chicken Mayo Spread Sandwiches on the side.

Creamy Spaghetti Carbonara

Ingredients:
500 gms. pasta
250 ml Nestle Cream
1 1/2 cup Carnation Evap Milk
250 gms. CDO Sweet Ham (cut into half-inch squares)
1/4 bar, butter
250 gms. grated Eden cheese
salt and pepper to taste
crunchy bacon bits (optional)
Cooking Procedures:

1. Cook pasta according tp package instructions. Set aside.
2. Heat butter and saute ham. Add the milk and cream. Stir until the mixture boils. Add half of the grated cheese and continue stirring while seasoning the creamy mixture according to taste.
3. Add the pasta and mix well. Top everything with bacon bits and remaining cheese.

* Note that cheese will absorb the liquid in the sauce; when reheating, you can either add some water or more milk to the pasta

Pancit Bihon Guisado (Rice Sticks Noodles with Vegetables)

Ingredients:

1 tbsp. cooking oil
1/2 lb. pork, sliced
2 cloves garlic, minced
1 onion, sliced
1 large carrot, julienne
1 red bell pepper, julienne
patis (fish sauce), salt, pepper and soy sauce to taste
2 cups chicken broth or water
1 cup cabbage leaves, cut into thin strips
1/2 lb. pancit bihon (rice sticks noodles)
wedges of lemon or calamansi, for garnish

Cooking Procedures:

1. Rinse pancit bihon with tap water.  Drain.  Set aside.
2. Heat oil in a large skillet.  Stir-fry pork slices until no longer pink in color.
3. Add garlic and onion.  Sauté for a few minutes until soft.
4. Season with patis, salt, pepper and soy sauce to taste.
5. Add julienne carrots and red bell peppers.  Stir-fry for a few minutes.
6. Add chicken broth or water.  Correct the seasoning.
7. Heat until boiling and add the drained pancit bihon.
8. Let it simmer and stir to loosen the noodles (separate noodles by using a fork and a ladle)
9. Add a little more water or broth if you notice that is almost dry up and noodles (“pancit”) are not yet cooked well.  You may also add soy sauce if you find it pale and taste bland.
10. Add cabbage leaves (do not overcook) and then turn off the heat.  Mix well.
11. Serve with lemon wedges or calamansi.  Enjoy!

Pinoy Bistek (Filipino Beef Steak)

Ingredients:

1-1/2 lbs sirloin beef strips
5 cloves chopped garlic
3/4 cup soy sauce
1/2 cup lemon juice
Ground black pepper to taste
1 tbsp butter
2 tbsp olive oil or cooking oil
1 medium sized onion sliced into rings

Cooking Procedures:

1. Put the beef in a Ziploc bag or just a container with lid.
2. Soak the beef with soy sauce.
3. Add some lemon juice.
4. Add some ground black pepper.
5. Put the chopped garlic.
6. Mix altogether and make sure that the meat is covered with the marinade.
7. Marinate for at least 3 hours.
8. Heat some butter in a pan.
9. Then place your marinated beef and the marinade sauce.
10. Simmer it in very low heat for a very long time.
11. If it’s too salty, add some more water.
12. As the sauce dries out, add some cooking oil or olive oil.
13. Then finally, add your sliced onion rings.

Lumpia Recipe (Lumpia Shanghai)

Ingredients:

1 lb. ground pork
1 cup chopped shrimps
1/4 cup finely chopped onions
1/2 cup finely chopped carrots
2 whole eggs
3 tbsp. soy sauce
3 dashes of sesame oil
salt and pepper, to taste
lumpia wrapper
vegetable oil, for frying

Cooking Procedures:

1. In a bowl, combine all ingredients. Mix until well blended.
2. Wrap into thin rolls in lumpia wrapper. Fry in deep hot oil.
3. Drain on paper towels. Transfer to aserving platter. Serve with your favorite catsup or make your own Sweet and Sour Sauce recipe.

Humba Recipe (Braised Pork Belly with Sugar)

Ingredients: 

1 lb. pork , cut into serving pieces
1 cup water
3 cloves garlic, crushed
1/3 cup vinegar
1/4 cup packed brown sugar
1/4 cup soy sauce
1 bay leaf
1/4 tsp. pepper or 1 tsp. peppercorns
1 tsp. oil
salt to taste
3 potatoes, peeled and quartered (optional)
hard-boiled eggs (optional)


Cooking Procedures:

1. Combine all ingredients in a big pot and bring to a boil.  Lower heat and simmer for about an hour or until pork belly or hocks is tender.  You may wish to adjust the taste according to your style and liking.
2. If you want to add some potatoes and hard-boiled eggs in this dish, potatoes usually cook about 15 minutes.  It’s up to you whether you like it very soft or just tender to bite.  You may add it halfway of the cooking time or later.  As for the eggs let it sits for a few minutes before its done to let the sauces covered into it.
3. Remove bay leaf and peppercorns (if used) just before serving.  Serve hot.

Chicken Curry Recipe (Filipino Style)

Ingredients:

2-3 tbsp. oil
3 potatoes, peeled, quartered and fried
3 carrots, peeled, quartered and fried
1 lb. chicken, cut into serving pieces
3 cloves garlic, minced
1 large onion, quartered
1 tbsp. patis (fish sauce)
3 tbsp. curry powder
salt and pepper
1 cup water
1 red bell pepper, cut into big squares
1 green bell pepper, cut into big squares
3 celery stalks, cut into 1-1/2” long
1 cup coconut milk or evaporated milk
Cooking Procedures:

1. Pan fry potatoes and carrots. Set aside.
2. In the same pan, fry chicken pieces and brown a little.
3. Add garlic and onion. Sauté for a few minutes until soft.
4. Pour in patis and season with curry powder, salt and pepper. Stir for 2 minutes.
5. Add water. Cover and bring to a boil. Lower the heat; add celery, bell peppers and fried potatoes and carrots. Simmer for 3 minutes or until half done.
6. Add milk and stir occasionally. Cook for another 7 minutes (or lesser when using evaporated milk because the liquids will curled).
7. Remove from heat. Serve hot.

Pork Afritada (Braised Pork in Tomato Sauce)

Ingredients:

1 lb. pork, cut into serving pieces
1 tsp. salt
1/8 tsp. pepper
3 cloves garlic, minced
1 onion, sliced
1 tbsp. patis (fish sauce)
4 potatoes, peeled and quartered
1 cup water
1/2 cup tomato sauce
1 red bell pepper, sliced
1 green bell pepper, sliced
2 tbsp. fine breadcrumbs (or flour, or cornstarch)
vegetable oil

Cooking Procedures: 

1. Put pork in a bowl and season with salt and pepper. Let stand 10 to 20 minutes.
2. Heat oil in a skillet over medium heat. Stir-fry pork pieces until no longer pink in color and turn lightly brown.
3. Add and sauté garlic until fragrant. Stir in onion until soft and translucent. Season with patis and then add potatoes, stir-fry for a few minutes.
4. Pour in water and tomato sauce and bring to a boil. Lower the heat and let it simmer covered for about 25 to 30 minutes or until pork is cooked and potatoes are tender.
5. Add in bell peppers and stir to blend. Correct seasonings. Thicken sauce with breadcrumbs (or flour, or cornstarch, if using). Stir and blend and let simmer for another few more minutes.
6. Remove from heat. Transfer to a serving dish and serve hot.

Nilagang Baboy (Boiled Pork with Vegetables)

Ingredients:

1 lb. pork (choices of belly, hocks, neck or any bony parts of pork), cut into serving pieces
5-6 cups water
3 cloves garlic, crushed
1 onion, quartered
2 green onions (scallions), sliced into 1” long
1/4 tsp. peppercorn
salt to taste
2 eddoes- also known as taro or gabi, quartered (optional)
2 potatoes, quartered
1 can pork and beans
pechay (bok choy) or cabbage leaves

Optional:
You can also add corn,


Cooking Procedures:

1. Place pork in a big pot and let it covered with water. Bring to a boil. Lower the heat and let it simmer until pork is tender for about an hour.
2. Remove all the resulting scum that will rise to the top of the pot.
3. Add crushed garlic, sliced onions, scallions, peppercorn and season with salt.
4. Add quartered eddoes (if using) and potatoes. Cook until tender.
5. Add the pork and beans. Simmer for 5 minutes. Correct the seasoning.
6. Add pechay or cabbage leaves. Do not overcook the green vegetables.
7. Remove from heat. Serve hot.

Tinolang Manok (Chicken Ginger Stew with Vegetables)

Ingredients:

1 lb. chicken, cut into serving pieces (or any choice cuts of your liking like thighs, drumsticks or wings)
1 thumb-sized fresh ginger root, cut into strips
2 cloves garlic, crushed
1 onion, chopped
2 tbsp. patis (fish sauce)
salt, to taste
4 to 5 cups water (or rice water – 2nd washing)
2 to 3 sayote (chayote squash), quartered (or green, unripe papaya or potatoes)
1 cup sili (chili) leaves or malunggay or substitute 1/2 lb. spinach
vegetable oil


Cooking Procedures:

1. In a medium saucepan, heat oil over medium heat. Sauté ginger and garlic until fragrant. Add onions, stir-fry until softened and translucent.
2. Add chicken cuts. Cook for 3 to 5 minutes until chicken colors slightly. Season with patis and salt.
3. Pour in water (or rice water, if using). Bring to a boil. Lower the heat and let it simmer until chicken is half-done. Add in chayote (or papaya or potatoes, if using). Continue simmering until chicken and vegetable are tender. Correct seasonings and then addsili leaves or malunggay or substitute. Stir to combine until well blended. Remove from heat.
4. Let stand for a few minutes to cook the green vegetables. Transfer to a serving dish and serve hot.