Kare Kare is beef and or ox tail in peanut sauce.

Estimated cooking time: 2 hours

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 (anchoies)
2 pieces onions, diced
2 heads of garlic, minced
4 tablespoons atsuete oil
4 pieces eggplant, sliced 1 inch thick
1 bundle !echa" (#ok cho") cut into 2 pieces
1 bundle of sita$ (string beans) cut to 2% long
1 banana bud, cut similar to eggplant slices, blanch in boiling $ater
1/2 cup oil
& cups of $ater
'alt to taste
Kare Kare Cooking Instructions:
(n a stock pot, boil beef and oxtails in $ater for an hour or until cooked) 'train and keep the stock)
(n a big pan or $ok, heat oil and atsuete oil)
'aut* garlic, onions until golden bro$n, then add the stock, toasted rice, beef, oxtail and peanut butter) #ring to a
boil and simmer for 1+ minutes) 'alt to taste)
,dd the eggplant, string beans, pecha" and banana bud) -ook the vegetables for a fe$ minutes . /o not
oercook the egetables)
'ere $ith bagoong on the side and hot plain rice)
Estimated time to prepare and cook: +0 minutes

Ingredients:

3/4 kilo tender pork or beef steaks, sliced
1 tablespoon kalamansi or lemon 1uice
+ tablespoons so" sauce
3 cloes of garlic
1 small piece ginger, crushed
1/2 teaspoon ground black pepper
1/2 cup onions, sliced in rings
4 tablespoons cooking oil
Pork / Beef Steak Cooking Instructions:
2arinate the pork or beef steak in kalamansi (lemon) 1uice, garlic, ginger, so" sauce and pepper for 30 minutes)
(n a fr"ing, add cooking oil) ,dd the marinated pork or beef steak and cook slo$ until done)
(ncrease heat for a minute or t$o to bro$n steaks)
,dd the sliced onions and continue to cook for another minute)
'ere on a platter including the oil and sauce)
#est sered $ith hot plain rice)
Tilapia With Gata and Red Bell Pepper Recipe, the red bell pepper add a ne$ t$ist to the
traditional guinataang 3ilapia)
!reparation 3ime: 00:4+
-ooking 3ime: 00:02
'erings: 4
Tilapia With Gata and Bell Pepper Ingredients:
1 tbsp cooking oil
1 1/2 tsp minced ginger
1 tsp minced garlic
1/2 cup sliced onions
1 pc 11g 2,55( -hicken #roth -ube
2 cups coconut milk
1/2 kg tilapia, cut.up into 4
1 1/2 cups red bell pepper or 3 finger chilis, cut into
strips
Cooking Instructions:
6eat cooking oil and saute ginger, garlic, onions and 2,55( -hicken #roth -ube)
!our in coconut milk) 'immer for 1 minute)
,dd fish and red bell pepper or finger chilis)
-ook about 2 minutes or until fish flakes easil")
3hose $ho like the taste of crabs $ill en1o" eating this dish) 3he stuffing contains onl" pure crab meat, saut*ed $ith
garlic, onion and tomatoes, $hich gie it added flaor) 7ou ma" steam the crab ahead and fr" the meat from the shells)
8eep crab meat refrigerated until read" to cook as stuffing)


'eres 4.4
!reparation time: 10 mins
-ooking time: 30 mins


Rellenong Aliasag Recipe Ingredients:

4 crabs
90 ml (1/3 cup) oil
3.4 cloes garlic, peeled and diced
2.3 small tomatoes, diced
'alt and pepper
1 egg, lightl" beated
2 tablespoons cornstarch
2 tablespoons bread.crumbs
Rellenong Aliasag Cooking Instructions:
'team crabs until full" cooked, about 10 minutes) ,llo$ to cool)
:pen crabs and remoe the meat from the crabs) 'et the meat aside) ;esere shells and cla$s)
6eat 2 tablespoons of the oil in a fr"ing pan and saut* onion for 1 minute)
,dd garlic and saut* until fragrant) ,dd the tomatoes and saut* until tender) 'tir in the crabmeat and mix $ell)
'eason $ith salt and pepper) ;emoe from heat)
'poon crabmeat mixture back into each of the shells) #rush lightl" $ith egg, the dust lightl" $ith cornstarch and
breadcrumbs)
6eat remaining oil in a pan and cook crab shells in the hot oil, stuffed side facing do$n, until a light bro$n crust
is formed on the surface of the stuffed side) ;emoe from heat and sere $ith resered cla$s)
Pino! Grilled S"uid # Iniha$ na Pusit% Recipe is one of the simplest <ilipino dish
!ino";Ecipe)net can offer "ou but it is also incredibl" delicious)
Estimated !reparation and cooking time: 4+ minutes
Grilled S"uid # Iniha$ na Pusit% Ingredients:

1 kilo s=uid
1/2 cup hone"
1/2 cup bro$n sugar
1/2 cup so" sauce
1/2 cup inegar
1/2 head garlic (minced)
1/2 tablespoon ginger (minced)
1 teaspoon hot chili pepper (minced)
2 teaspoons salt)
Grilled S"uid # Iniha$ na Pusit% Cooking Instructions:
>ash and clean s=uid $ell)
3ake out the black ink)
3ake out the skin and film)
(n a bo$l, mix all the ingredients and marinate the s=uid for 1 hour)
5rill s=uid for about 4 minutes on each side)
6eat remaining marinade mixture for sauce)
'ere $ith sauce or ,tsara)
Pino! Crisp! Pra$n Tepura, 'ucculent pra$ns coated in batter and rolled in cornflakes fried to
a crisp ? guaranteed to be eer"one@s faoriteA
Estimated cooking time: 40 minutes
Crisp! Pra$n Tepura Ingredients:
+00g pra$ns, shelled, tails intact
B tsp sugar
B tsp pepper
1 &g) 2,55( 2agic 'arap
&or the Batter:
1 cup flour, sifted
2 tsp baking po$der
1 tbsp cooking oil
C cup $ater
crushed DE'3EF -ornflakes
cooking oil for fr"ing
2,55( -hili 'auce
Crisp! Pra$n Tepura Cooking Instructions:
2arinate shrimp $ith sugar, pepper, and 2,55( 2agic 'arap for at least 1+ minutes)
!repare batter b" mixing flour and baking po$der)
2ake a $ell in the center of the mixture and pour in oil graduall") 5raduall" add $ater and
mix to a smooth batter)
6eat cooking oil for fr"ing)
/ip prepared pra$ns in batter and coat $ell $ith crushed DE'3EF -ornflakes)
/eep.fr" until golden bro$n)
'ere $ith 2,55( -hilli 'auce on the side)
Bangus Condensada Recipe, !anfried boneless bangus bell" marinated in condensed milk
!reparation 3ime: 00:03
-ooking 3ime: 00:03
'erings: 4.&
Bangus Condensada Ingredients:
400 g boneless #angus (2ilkfish) bell"
1 can 301ml condensed milk
1 1/2 tbsp chopped celer"
1 sachet &g 2,55( 2,5(- ',;,!
black pepper to taste
cooking oil for fr"ing
Pino!Recipe'net Tips:
5oing meatless from time to time means fe$er intakes of fats)
Eating less meat also lessens the intake of high cholesterol fats
that come from meat)
()TRITI*(A+ C*(T,(T:
-alories:19&
-arboh"drates (g):23
!rotein (g):13
<ats (g):4
Cooking Instructions:
2arinate bangus in condensed milk, celer", 2,55( 2,5(- ',;,!, and black pepper for at
least an hour or oer night) /rain)
6eat oil and panfr" marinated bangus until golden bro$n)
/rain and blot oil $ith paper to$el)
'ere $ith rice and egetables)
Sioai is a dimsum of -hinese origin $hich is loed b" man" <ilipinos) :ne can order different kinds of siomai but the
base is al$a"s pork) 3he ground meat should hae some fat other$ise the cooked siomai $ill be too tough) !ra$ns or
shrimps can be substituted for part of the pork if desired)

Estimated cooking time: +0 minutes

Shrip and Pork Sioai Ingredients:

1 kg ground pork (suggested proportion of fat to lean meat is 1:3) or 1 kg !ra$n (shrimp) peeled
1/3 cup chopped $ater chestnuts or turnips (singkamas)
1/3 cup chopped carrots
2 medium or 1 large minced onion(s)
bunch of spring onions or leeks
1 egg
+ tablespoons sesame oil
1 teaspoon freshl" ground pepper
1 teaspoon salt
+0 pcs) large or 100 pcs) small $anton or siomai $rapper
so" sauce, calamansi (lemon or kum=uats), sesame oil and chilli paste (for the sauce)
Wrapper:
1/4 cup $ater
1 egg
1 tablespoon egetable or corn oil
1/4 teaspoon salt
1 1/2 cups all.purpose flour
Chilli Paste:
1/& kilo -hillies ('iling Eabu"o)
3 tablespoons cooking oil
2 cloes garlic, peeled and minced
Sioai Cooking Instructions:

2ix all the ingredients for the filling in a bo$l)
'poon 1 tablespoon of mixture into each $rapper) <old and seal)
2ean$hile, boil $ater and brush steamer $ith oil)
>hen the $ater gets to a rolling boil, arrange the siomai in the steamer and let stand for 1+.20 minutes, longer for
larger pieces)
'ere $ith so" sauce, calamansi and sesame oil) -hilli paste is optional)
Wrapper:
#eat egg and mix $ith flour till free of lumps)
#ring $ater, cooking oil and salt to a boil, then pour in flour)
;emoe from heat and beat until mixture forms a ball)
/iide the dough into 1 1/4 .inch balls)
;oll each ball on a floured board until paper thin) 'et aside)
'implest ersion of chilli sauce $ould be to chop chillies $ell and fr" them in oil, sesame or egetable oil, neer
olie oil if "ou $ant it to hae a <ilipino taste)
Chilli Paste:
-ombine chopped chillies and minced garlic then simmer for around 20 minutes or till most of the $ater has
eaporated) ,dd oil, simmer and stir $ell)
Beef Kaldereta Ingredients:

1 kilo beef, cut into chunks
1 big can (3+0g) lier spread or ground lier
+ onions, minced
+ cloes garlic, minced
4 tomatoes, sliced
1 cup tomato sauce
3 green peppers, diced
3 red peppers, diced
4 pieces hot chilli peppers, minced
3/4 cup grated cheese
2 cups beef stock or $ater
1/4 cup cooking or olie oil
Kaldereta Cooking Instructions:
(n a casserole, saut*: garlic and onions in oil) 3hen add tomatoes, red G green pepper and chilli peppers)
,dd in the beef, tomato sauce, lier spread and $ater or stock) 'alt to taste and let simmer for at least 1 hour or
until the beef is tender)
,dd cheese and olies (optional) and continue to simmer until the sauce thickens)
'ere $ith plain rice
!reparation G marinating: 4 hours to oernight
Estimated cooking time: 40 minutes

Chicken Inasal Ingredients:

2 -hickens (free range if aailable)
3/4 cup <ilipino inegar
1/4 cup 5arlic finel" minced
2 stalks Eemon grass optional
'alt
,nnatto oil (see notes belo$)
>ooden ske$ers
'piced inegar
Additional Ingredients Instructions:
2 free.range chickens, approx) 3 pounds each, or if "ou can find smaller chickens, use 3 of them
3/4 cup <ilipino inegar, palm if "ou can find it, or caneH or if "ou must, the e=uialent in
kalamansi 1uice (aailable in the froIen aisle of "our ,sian market if "ou don@t hae access to
fresh)
1/4 cup garlic, minced er" finel", or better "et, mashed into a paste $ith 2 teaspoons sea salt
achuete or annatto oil, made b" steeping 1/4 cup annatto seeds in 1/2 cup hot oil for half an hour
((f not aailable, "ou ma" mix a small amount of paprika and tumeric to achiee the same
color))
thick $ooden ske$ers, soaked for 1 hour in $ater prior to cooking
#ottled spiced inegar for sering, or make "our o$n b" mixing <ilipino inegar, lots of
crushed garlic, a bit of salt, and a handful of 3hai peppers or other tin" red hot peppers
Chicken Inasal Cooking Instructions:

Juarter the chickens, or if using the small ones, hale them) 2arinate in the inegar, garlic and
salt, seeral hours or oernight, turning seeral times)
!reheat grill to 3+0 degrees) 2ake sure "our grill is cleaned and oiled $ell) -ook oer indirect
heat for 20 minutes, basting $ith the achuete oil)
3urn and cook for 10.1+ minutes more, or until thickest parts of chicken exude clear 1uices
$hen pierced) -an also be made in a grill pan on the stoe if no outside barbecue is aailable)
'ere immediatel" $ith the spiced inegar) :ther $elcome additions to the inegar: some so"
sauce or fish sauce if "ou like, or een some minced ginger)
-ariations:

,nother techni=ue $e@e found to $ork $ell, is to heat the oil in $hich the annatto is to be
steeped, and to steep the garlic (and lemon grass if using) together $ith the seeds) 3his ensures
a more een distribution of flaors) Kust remember to discard this mixture $hen "ou@re done
$ith the cooking, as "ou risk botulism from the garlic) :r, if "ou $ant to make it ahead of time,
be sure to refrigerate the oil to retard an" toxins from deeloping)
(f "our chicken is particularl" fatt", "ou could render the fat slo$l" in a skillet, and use that
instead of cooking oil to steep the annatto seeds) (n $hich case, "ou@ll $ant to hae enough not
onl" for basting but also for sering later, as there@s nothing more appetiIing than chicken
inasal driIIled $ith this orange concoction)

<ilipino !uchero or !ochero is a delicious ste$ made from chicken, pork or beef) 6ere@s ho$ to prepare !uchero or
!ochero the <ilipino $a")

Estimated cooking time: 1 hour and 20 minutes
2akes 4 'erings
Pochero Ingredients:

1 cup dried chickpeas
1 (3 lb) chicken, cut in sering siIe pieces
1 lb pork, cut in large cubes
2 choriIo sausage, cut into 1% pieces
1 large onion, sliced
4 teaspoons salt
1 teaspoon $hole black peppercorns
4 tablespoons oil
10 cloes garlic, finel" chopped
1 medium onion, finel" chopped
2 ripe tomatoes, , peeled and diced or1 small can $hole tomatoes
1 lb s$eet potatoes, peeled and cut into chunks
1 bok cho", cut acrossin 2% sections
& green onions, cut in 2% lengths
Pochero Cooking Instructions:
>ash chick peas and soak oernight (or use a can of 5arbanIo beans))
(n one pan put in the chick peas chicken, pork, choriIo and add $ater to coer)
,dd sliced onion, saltG peppercorns, bring to a boil)
;educe heat and simmer until meats and chick peas are almost tender)
(n another pan heat oil and fr" garlic $ith the chopped onion on lo$ heat, stirring fre=uentl" until golden bro$n)
,dd tomatoes and cook to a pulp)
,dd meats, stockG s$eet potatoes)
'immer until potatoes are nearl" cooked then add cabbageG green onions for the last fe$ minutes)
'ere broth as soup and the meatsG egetables as a separate course
Estimated preparation and cooking time: 1 hour

Chicken .acaroni Salad Ingredients:

1/+ kilo macaroni noodles
2 to 3 pieces, medium siIed carrots
1 big chicken breast
+00 ml of ma"onnaise
1 can (&34 g) pineapple chunks or tidbits
1 big $hite onion, finel" chopped
1/2 cup s$eet pickle relish
3 hardboiled eggs, diced
1 cup diced cheddar cheese
1/2 cup raisins
salt and pepper to taste
.acaroni Salad Cooking Instructions:
-ook macaroni noodles according to package cooking instructions)
(n a pot, boil carrots in $ater for 1+ to 20 minutes or until cooked)
/rain carrots and let cool) !eal skin then dice)
#oil chicken breast in $ater $ith salt) /rain chicken breast, then shred in 1 inch lengths
/rain pineapple chunks or tidbits)
-ombine all ingredients $hile adding salt and pepper, to taste)
;efrigerate, then sere)
,/utido is a &ilipino st!le eatloaf) (t is one of the most faorite filipino dish) Embutido can be
sered as cold cutsH lightl" pan a sliced pieces or fried the $hole then sliced) (t is also best that "ou
dip a slice of embutido $ith "our faorite food sauce)

Estimated cooking time: +0 minutes

,/utido Ingredients:

1 lb) ground pork
1/2 cup finel" chopped carrots
1 cup (4 slices) finel" chopped (s$eet or cooked) ham
3 tbsp) minced green bell pepper
3 tbsp) minced red bell pepper
1/3 cup s$eet pickle relish
1/4 cup raisins
3 $hole eggs
1/2 cup grated cheddar cheese
dash of li=uid seasoning
salt G pepper, to taste
1 tbsp) cornstarch
slices ($edges) of hard.cooked eggs
slices ($edges) of Lienna sausage
aluminum foil, 10% x 12% siIes
,/utido Cooking Instructions:
!repare a steamer and set aside) ,lternatiel", prepare a baking pan and a $ire rack and preheat oen to 3+0M<)
(n a bo$l, combine all the ingredients and mix until $ell blended)
/iide the mixture into 2 to 4 portions (depending on ho$ man" "ou $ant to make))
'pread and flatten the mixture onto the center of each foil, diide the slices of hard cook eggs and Lienna
sausages)
!lace each slices at the center of each mixture) 6old the foil onto "our hand and roll until the ends of the mixture
coers the eggs and sausages) ,lternatiel", b" holding each ends of the foil, roll the mixture back and forth
until it coers the slices of eggs and sausages in the center)
<inall", roll the aluminum foil into a tightl" packed log about 1% to 2% in diameter, sealing on both ends) ;epeat
$ith the remaining pork mixture)
!lace the embutido in a steamer and steam for an hour) ,lternatiel", place embutido in a $ire rack on a baking
pan, half filled $ith hot $ater)
-oer $ith aluminum foil (#e sure the steam $ill not escape)) 'team.bake in the center of the oen for an hour)
;emoe from the oen) Eet it cool and slice into rings) 'ere $ith "our faorite catsup or sauces)
;efrigerate unused embutido)
Estimated preparation G cooking time: +0 minutes

.enudo Ingredients:

1/2 kilo pork (cut into small chunks)
1/4 kilo pork lier (cut into small cubes)
+ pieces choriIo #ilbao (also cut in small pieces)
4 potatoes (peeled, cut in small cubes, fried)
1 green and 1 red bell pepper (diced)
1 cup chickpeas
1/4 cup raisins
1/2 teaspoon paprika
1 cup pork or chicken stock
2 teaspoons of patis (fish sauce)
3 tablespoons oil
1 tablespoon atsuete oil (optional)
3 tomatoes (diced)
1 small head of garlic (minced)
1 medium siIe onion (diced)
.enudo Cooking Instructions:
(n a pan or $ok, heat cooking oil and atsuete oil)
'aute garlic, onion) 3hen add the pork, lier, choriIo de #ilabo, tomatoes, bell pepper, paprika, patis and the
stock)
-oer and bring to a boil) 'immer for 20 minutes or until the pork is tender)
,dd the chickpeas, potatoes and raisins) #oil of another 2 minutes)
'alt and pepper to taste)
'ere hot $ith $hite rice)
Estimated cooking time: 4+ minutes

S$eet 0 Sour Pork Ingredients:

1/2 kilo pork loin, sliced into pieces
1 small can pineapple chunks
1 large onion, =uartered
1 red G 1 green bell peppers, sliced into strips
2 tablespoons of so" sauce
3 tablespoons of peanut oil
4 tablespoons of cornstarch
3 tablespoons of ketchup
1 tablespoon of sugar
1 teaspoon of salt
3 cloes of minced garlic
S$eet and Sour Pork Cooking Instructions:
(n a pot, boil pork in 2 cups of $ater $ith 1/2 teaspoon of salt until tender, then drain (keep the pork stock for
later))
2ix 2 tablespoons of cornstarch and so" sauce then coat the pork $ith the cornstarch mixture)
<r" the pork in a skillet until golden bro$n, set aside)
/issole the remaining 2 tablespoons of cornstarch on 1/2 cup of pork stock . set aside)
'aut* garlic and onions on oil, then add the bell peppers, pineapple chunks (including the s"rup), ketchup, sugar,
1/2 teaspoon salt and the dissoled cornstarch) 'tir until sauce thickens)
!our oer fried pork then sere $ith rice)
Picadillo is a dish mainl" consisting of ground beef t"picall" found in -uba, 2exico, and other Eatin ,merican countries)
(n 2exico it is sometimes used as a filling, such as for tacos, and can be mixed $ith egetables) (t can also be prepared as a
t"pe of ste$) (n most other Eatin ,merican countries it consists of a common table from $here people pick small beef
pieces or other food such as french fries) 3he name comes from the 'panish $ord, NpicarO $hich means Nto minceO or Nto
chopO)

!icadillo is a traditional dish in man" Eatin ,merican countriesH it@s made $ith ground meat, tomatoes, and regional
ingredients) 3he -uban ersion includes olies and on occasion capers, omits chili po$der, and is usuall" sered $ith
black beans and rice)

(n the !hilippines, picadillo is traditionall" made $ith beef and either potatoes or cha"ote)

Estimated cooking time: +0 minutes

&ilipino Picadillo Ingredients:
2 tablespoons oil 1 small onion, chopped
3/4 kg (1 1/2 lb) minced beef
1 1/2 liters ( 4 cups) beef stock or $ater
1 medium potato, peeled and diced
1 small carrot, peeled and diced
+0 g (1 cup) spinach leaes (optional)
2 tablespoons patis (fish sauce)
'alt and pepper to taste
&ilipino Picadillo Cooking Instructions:
6eat oil in a casserole or large saucepan and saute onion until transparent, 1 to 2 minutes)
,dd garlic and saute until fragrant, about 1 minute)
'tir in minced beef and cook until bro$n)
!our in stock or $ater and bring to the boil then simmer oer medium heat)
,dd diced potatoes and carrots and simmer until potatoes and carrots are tender, about 10 minutes)
'tir in spinach leaes if desired and heat through)
'eason $ith patis, salt and pepper)
Bulanglang Recipe (#oiled Legetables $ith <ish) is a <ilipino regional dish mainl" of egetables boiled $ith broiled or
fried fish and seasoned $ith bagoong)

Estimated cooking time: 4+ minutes

Bulanglang Ingredients:

1 medium bangus (milkfish)
1 tsp) salt
B cup cooking oil
1 garlic minced
1 small onion, thinl" sliced
1 medium tomato, thinl" sliced
3 to 4 tbsp) bagoong
2 cups $ater
2 cups s=uash cut into 1% cubes
1 cup green beans diagonall" haled
1 small ampala"a (bitter melon), seeded and cut 1.BO lengths
2 cups spinach
Bulanglang Cooking Instructions:
'cale and clean bangus, slice into 4 to 4 pieces, sprinkle $ith salt and fr" in hot oil until bro$n on all sides) 'et
aside)
!our off all but 2 tbsp) of oil in skillet) 'aute garlic, onions and tomato in oil) ,dd bagoong and $ater) Eet come
to a boil)
,dd fried fish, s=uash, green beans and ampala"a in that order)
-oer, lo$er heat to moderate and cook 4 to & minutes or until egetables are done)
,dd spinach) ;emoe from heat, coer and let stand for about + minutes before sering)
Eggplant, known as talong in Tagalog, is of the slender purple-skinned variety. Talong is usually grilled over
the stove before being chopped and made into a salad; or stuffed (Rellenong Talong; or sauteed in a
vegetable dish like !inakbet.

Estimated cooking time: 40 minutes

Rellenong Talong Ingredients:

4 medium eggplants (aubergines)
2 tablespoons corn oil
B medium onion, minced
4 cloes garlic, minced
+00 g (1 lb) minced pork
2 eggs
1 teaspoon salt
40g (B cup) corn oil for fr"ing
-hopped tomato, to garnish (optional)
-hopped spring onion, to garnish (optional)
Rellenong Talong Cooking Instructions:
5rill eggplants until soft, about 10 minutes each side) !eel but do not remoe stems) <latten eggplants $ith the
back of a fork into fan.like shape) 'et aside)
(n a fr"ing pan, heat corn oil for 1 minute) 'autP onion until soft, then add garlic and sautP until fragrant)
,dd the minced pork and cook until it turns bro$n and loses its ra$ color) ;emoe from heat)
#eat eggs in a shallo$ bo$l) /ip the flattened eggplants in the beaten eggs) 'poon some of the cooked pork in to
each eggplant and season $ith salt) /redge $ith flour so the pork $ill adhere to the eggplant)
6eat oil in a $ok, then fr" the eggplants one or t$o at a time until bro$n) >ith a heat.proof spatula turn
eggplants oer to bro$n the other side) ;emoe from pan and drain paper to$els)
(f desired, garnish $ith tomato and spring onion and sere)
,chara/atsara is the !hilippine contribution to the $orld of ,sian pickles) 3here are man" ersions, and irtuall" an"
egetable can be used for making achara) ,n" mention of achara, though, $ill most likel" eoke thoughts of this t"pe of
achara, $hich uses green papa"a)
Estimated cooking time: 1 hour and 4+ minutes

Achara or Atsara Ingredients:

&00 g green papa"a, grated or 1ulienned
2 medium carrots, grated
1 onion, grated
1 medium red capsicum (pepper), 1ulienned
1 medium green capsicum, 1ulienned
1 c raisins
2 3bsp salt
S!rup
2 c sugar
1 inch piece ginger, 1ulienned
2 cloes garlic sliced thinl"
1/4 tsp freshl" ground pepper
Achara or Atsara Cooking Instructions:
(n a large bo$l, mix the grated green papa"a $ith the salt)
-oer $ith cling film and leae in the refrigerator oernight)
2ean$hile, the s"rup can be prepared b" boiling the inegar and sugar)
>hen the sugar has dissoled, mix in the ginger, garlic and black pepper and let simmer for a further + minutes)
>hen read", rinse the papa"a $ell) '=ueeIe as much of the $ater out as possible b" placing the rinsed papa"a in
a large piece of muslin and $ringing it hard)
2ix in the rest of the egetables)
!ut the egetable mix into steriliIed 1ars)
!our in the s"rup and remoe bubbles b" pushing the egetables do$n $ith the back of a spoon)
!ut lid on 1ar)
(f for immediate consumption, the 1ar can be put in the fridge and it should last for a $eek)
(f Qpresering@, put the 1ars in a cauldron of luke$arm $ater, making sure the $ater leel is around 2cm aboe the
1ar lids)
#ring to a boil and leae on a rolling boil for around 30minutes)
Eeae the bottles in the cauldron, $ith $ater, until completel" cool) 3he pop lids should be flat, meaning a
acuum has been created) :ther$ise, repeat the pasteurisation process) 3his pasteurised atsara should be good
in the 1ar for a couple of months)
;efrigerate upon opening)
3he N3ok$at #abo"O $as made $ith braised tofu or bean curd, inegar, so" sauce, and tender pieces of pork, from the
pig@s ears) 3his $as certainl" an interesting $a" to meet m" protein =uotaA

Estimated cooking time: 1 hour and 20 minutes

Tok$a1t Ba/o! Ingredients:

1/2 kilo pork (cut into chunk cubes)
+ pieces tok$a (bean curd or tofu)
2 heads garlic (minced)
1 cup inegar
1 cup so" sauce
1 teaspoon salt
1 teaspoon bro$n sugar
3 small onions (diced)
Tok$a1t Ba/o! Cooking Instructions:
(n a casserole, boil pork in 1ust enough $ater $ith salt, lo$er fire and let simmer until pork is tender)
3ake the pork out and set aside)
<r" tok$a (bean curd) in hot oil until toasted and slice to the same siIe as the pork)
(n a saucepot, mix inegar, so" sauce, salt garlic and onions and heat for 1ust a fe$ minutes)
!our in mixture oer pork and tok$a)
'ere hot)
#opis (bRpiI in 'panish) is a spic" <ilipino dish made out of pork lungs and heart saut*ed in tomatoes, chilies and onions)

#opis is a uni=uel" <ilipino dish traditionall" prepared from assorted pig parts) 3hese assorted parts are usuall" the
heart, kidne"s, lungs, and intestines) 3he lier and brain, along $ith the ears and the face is resered for use in cooking
sisig)
Eike most traditional recipes, there is no definite recipe for #opis) #ut there are certain ingredients that is basic, namel"
garlic, onions, so" sauce and sugar) <or some reason, a lot of <ilipino dishes hae sugar in them) , green chili pepper is also
commonl" used as garnish)
Estimated cooking time: 1 hour 30 minutes

Bopis Ingredients:
1 kg) pork heart
1 kg) pork lung
1 $hole garlic
1 large onion
( red bell pepper
3 siling labu"o (hot pepper) (optional)
1/2 cup inegar
1 pack amatto (atsuete)
1 tsp) black ground pepper
2 tsp) cooking oil
'alt or patis for taste
Bopis Cooking Instructions:
;inse pork heart and lung and boil on lo$ to medium heat for approximatel" 30 to 4+ minutes and until tender
(poke the heart $ith a fork or a knife . if the fork or knife no longer stick inside the meat, the meat is tender)
-hop pork heart and lung into cubes
!repare other ingredients:
. 5arlic . minced
. :nion . cubed
. #ell pepper . cubed
:n a $ok or fr"ing pan, heat cooking oil and place garlic until bro$n, onion and cubed pork heart
,dd salt or patis to taste
,dd amatto or atsuete and sautee
!our inegar and let simmer for 10 to 1+ minutes (do not stir)
Eo$er heat to lo$ and let boil until inegar is cooked ("ou can tell $hen inegar is cooked b" tasting the sauce) (f
it tastes like inegar is still a bit strong, it@s not cooked "et)
,dd bell pepper and siling labu"o (hot pepper S optional)
3he mixture of garlic and onions and tomatoes enhances the flaor of the saut*ed fish) 3he olie oil gies it a
2editerranean touch)


'eres 4
!reparation time: + mins T 30 mins marinating
-ooking time: 1+ mins

&ish Sarciado Ingredients:

4 tanguinge ('panish mackerel) steaks
Kuice of 4 calamansi
12+ ml (B cup) olie oil
-loes of B head garlic, crushed
1 large onion, chopped
1 medium tomato, chopped
2 tablespoons patis (fish sauce)
2+0 ml (1 cup) $ater
&ish Sarciado Cooking Instructions:
2arinate fish steaks in calamansi 1uice for about 30 minutes)
(n a fr"ing pan, heat about 90 ml (1/3 cup) of the olie oil and saut* the fish steaks until full" cooked, about 4
minutes on the first side and + minutes on the other side)
;emoe fish steaks from fr"ing pan and set aside)
(n another pan, heat remaining oil and saut* garlic, onion and tomatoes, until tender but not limp)
'tir in patis and $ater) 'immer until most of the li=uid has been absorbed)
'poon onion and tomato mixture oer the cooked fish steaks)
'ere hot $ith rice)
Pino!Recipe'net1s S!l2annas Recipe, a simplified ersion of a much.loed dessert, so eas" to prepare "ou can do it
an"time) Do need to bake the meringue base) >ith this recipe, s"lannas $ill no longer be 1ust an occasional treatA

!reparation 3ime: 20 minutes plus 1 hour to refrigerate s"lannas
-ooking 3ime:
'erings: 10.12

S!l2annas Ingredients:
1 2+0ml DE'3EF ,ll !urpose -ream, chilled
1 cup butter, slightl" softened
U cup po$dered sugar
1 cup chopped cashe$ nuts, roasted
24 pieces otap (local flak" cookie)
S!l2annas Cooking Instructions:
(n a bo$l, $hip cream $ith half of the po$dered sugar until light and fluff") 'et aside)
(n another bo$l, cream the butter and remaining sugar until light and fluff") <old the $hipped cream into the
creamed butter)
'pread cream mixture on a piece of otap, sprinkle $ith chopped nuts and top $ith another piece of otap) -oer
the entire surface of the otap $ith more butter.cream mixture) -hill for 30 minutes)
;oll on the chopped cashe$ nuts and chill until read" to sere
Good to Ree/er:
<or an interesting burst of tastes and textures, use a mixture of both local and imported nuts like peanuts,
cashe$, pili $ith $alnuts, almonds and pecans)
3his famous .a3a Blanca Recipe is made from coconut milk and corn starch) !ino";ecipe)net proides "ou this 2a1a
#lanca recipe for "ou to en1o" this natie delicac")

Estimated cooking time: 1 hour and 20 minutes

.a3a Blanca Ingredients:
1/2 c) thick coconut milk
1 c) rice flour
1 c) sugar
1/2 c) cornstarch
3 tbsp s$eet corn kernel
4 c) fresh coconut milk or $ater
1/2 c) grated froIen buko (optional)
Ado/o Cooking Instructions:
#oil thick coconut milk in a saucepan until the oil is extracted and the precipitate forms into a dark bro$n color)
3his is called latik) /rain the latik from the oil and set aside)
5rease a 13.inch rectangular dish $ith coconut oil) 'et aside) (n a medium saucepan, blend rice flour, sugar,s$eet
corn kernels, cornstarch, and fresh coconut milk) 'tir in grated buko (if used)) #oil oer slo$ heat, stirring
constantl" to preent lumps, until mixture is clear for about 3.+ minutes)
!our hot mixture into prepared dish and allo$ to set) 'prinkle latik on top) -ool before slicing)
>hen rice flour is not aailable, soak 2 cups rice in 2 cups $ater oernight) !ut through blender and process until
smooth)
3amales is one of traditional specialties sered during parties) 3his $as introduced into the !hilippines b" the 'paniards
and became a special delicac")

Estimated cooking time: 1 hour 20 minutes
2akes 4 to & serings

&ilipino Taales Ingredients:

3 1/2 cups po$dered rice
3 tbsps) ,tsuete seeds
4 cups coconut milk
12 pcs) banana leaes or aluminum foil, 10% x 12%
1 cup bro$n sugar, salt, pepper for flaoring
2 pcs) chicken breast, boiled and cut into 1/2% pieces
1 cup ground roasted peanuts
2 cups boiled peanuts
1/2 kilo pork loin, cut into 1/2% pieces
2 boiled eggs, sliced
1/2 kilo cooked, shelled shrimps
1/2 kilo cooked ham, cut into 1/2% pieces
Taales Cooking Instructions:

'oak the atsuete seeds in 1/2 cup $ater) 2acerate ($ith fingers) and let stand for 1/2 hourH strain and set aside the
1uice)
2ix together coconut milk, rice, sugar, salt and pepper)
-ook mixture in lo$ fire for 2+ minutes $ith constant stirring so as not to allo$ sticking on the pan)
,dd the ground roasted peanuts and cook further for about & minutes, and stirring constantl")
'et aside one.half of mixture in a container) 3his is the regular mixture)
,dd the atsuete 1uice to the remaining half, cook for + minutes $hile stirring constantl") 3his is the (colored) red
mixture)
:n a banana leaf (or tin foil) put 3 tbsp) of the regular mixture forming a 3.inch s=uare shape)
!ut on top the s=uare pieces of chicken, pork, ham, egg and peanut)
-oer $ith 3 tbsp), red mixture, $rap in banana leaes or tin foil) ,bout 4.& pieces can be made from the
mixture)
,rrange in a kettle and steam for 20 minutes)
Estimated cooking time: +0 minutes
2akes 2.4 serings

+echon Ka$ali Ingredients:

1 1/2 lbs pork liempo (pork bell")
3 garlic cloes, crushed
2 laurel leaes (ba" leaes)
1 teaspoon peppercorns or 1/2 teaspoon black pepper
salt
$ater, for boiling
oil (for fr"ing)
Sauce:
3 tablespoons so" sauce
+ tablespoons inegar
1 shallot, minced or 1 small onion, minced
1 garlic cloe, minced
chili peppers (optional)
+echon Ka$ali Cooking Instructions:
-ut the pork bell" into sering pieces then combine $ith the garlic, peppercorn,laurel leaes, salt and $ater in a
pan)
#ring to a boil and simmer for 3+.4+ minutes or until skin is tender)
/rain, cool and air dr")
/eep.fr" liempo pieces in batches until golden bro$n and blisters appear on skin)
2ix all the sauce ingredients and sere lechon ka$ali $hile it@s hot)
Estimated cooking time: 40 minutes

Pork Kila$in Ingredients:

1 kilo pork skin
1/3 cup so" sauce
1/2 cup Linegar
2 medium onions, chopped
3 medium tomatoes, chopped
4 cups of $ater
1 teaspoon salt
4 pcs chili (siling labu"o)
Pork Kila$in Cooking Instructions:
(n a casserole, put pork skin in $ater and some salt)
#ring to a boil and simmer for 20 minutes or until the pork is tender and the skin is soft)
;emoe pork skin from $ater)
'lice the pork skin into bite siIed pieces $hile still hot)
!lace in a bo$l and add inegar, chili, so" sauce and chopped, uncooked onions and tomatoes)
'ere immediatel"A
Sisig, the ultimate pulutan companion for beer) ,round bars and restaurants, the man" arieties of sisig dish is a best seller
either to go along "our faorite drink or to be cho$ed do$n $ith hot steamed rice)
:riginall", sisig $as made from chopped parts of a pig@s head S ears, snout, the brain, etc) :er the "ears it $as reinented
into simple minced meat sered on a siIIling platter $ith chili, lier, onion and seasoned $ith calamansi and inegar)

/ifferent orders of sisig come in pork, chicken, tuna, choriIo, bangus, and tofu) ,dding ra$ egg on the dish $hile it@s
siIIling hot heightens the flaor as $ell)
Estimated cooking time: 3 to 4 hours

Sisig Ingredients:
1.1/2 lbs pork cheeks (or 2 lbs deboned pork hocks)
1/2 lb beef or pork tongue
1/2 lb beef or pork heart
1/2 lb lier (pork, beef or chicken)
2 cups $ater (for boiling)
1 cup pineapple 1uice (for boiling)
1 tsp $hole black peppers (for boiling)
.arinade seasonings:
1 cup chopped onions
3.4 finger hot peppers (siling labu"o) (seeded and chopped)
1/4 cup inegar
1/4 cup calamansi 1uice (lemon 1uice)
1/4 cup pineapple 1uice
1 tbsp minced fresh ginger
1 cloe garlic, minced
1 tsp $hole black pepper (crushed)
1 pc ba" leaf (crushed)
'alt to taste
Sisig Cooking Instructions:
-ombine pork cheeks (or deboned pork hocks), heart, and tongue in pineapple 1uice, salt, $ater and crushed
$hole black pepper and bring to a boilH simmer for about 1 hour or until tender)
/rain and cool to room temperature)
'lice pork cheeks/hocks, lier, heart and tongue, into 2%V3% V 1/4% thick pieces)
!lace in bamboo ske$ers and grill oer charcoal bri=uettes until pork rind is crisp and bro$ned)
-hop the grilled pork cheeks/hocks, lier, heart, and tongue into 1/4 inch siIed cubesH
2ix the chopped meat $ith the marinade seasoning mix of garlic, ginger, onions, inegar, calamansi 1uice, hot
peppers (siling labu"o), ba" leaf, salt and pepperH
8eep the marinated mixture in the refrigerator for 2.3 hours before sering)
,sca/eche
Ingredients:
1/2 kg) #angus, scaled and cleaned
1 onion, sliced
2 cloes garlic, minced
1 1/2 tbsp) cornstarch (mix $/ 1 tbsp) $ater)
2 tbsp) canola oil
2 pc) red s$eet peppers, sliced
1/4 cup datu puti inegar
2 tbsp) $hite sugar
3/4 cup $ater
2 tbsp) patis (fish sauce)
1 big tomato, =uartered (optional)
1 tbsp) o"ster sauce
1 tsp) a1inomoto (etsin)
'alt and pepper to taste
Procedure:
1) (n a sauce pan or a $ok, put cooking to high heat, then reduce to lo$) <r" fish turning to both sides
until golden bro$n) 'et aside $hen done)
2) Do$ saute garlic and onion then the rest of the ingredients, putting last the red bell peppers to make
it crisp") >hen almost done (on the cooking) mix in o"ster sauce and etsin)
3) 3ake special attention on the taste (the s$eet.sour combination), add or lessen the sugar/inegar then
add the patis) 'ere hot)
Panara Recipe, 3riangle lumpia filled $ith shrimps and upo traditionall" eaten $ith puto
!reparation 3ime: 00:20
-ooking 3ime: 00:1+
'erings: 4.&

Panara Recipe Ingredients:

2 tbsp cooking oil
3 cloes garlic, minced
1 medium onion, minced
1/4 kg shrimps, peeled G chopped
2 11g 2,55( !ork #roth -ube
4 cups upo (bottle gourd), peeled G sliced
lumpia $rapper
cooking oil for deep.fr"ing
Panara Cooking Instructions:
6eat oil and saute garlic and onion until limp) ,dd shrimps, 2,55( !ork #roth -ubes, and upo (White
Gourd in English))
'immer about 10 min) or until cooked) /rain li=uid $ell and cool)
>rap $ith lumpia $rapper and form into triangles, sealing edges $ith starch paste)
/eep.fr" until golden) /rain in paper to$els to remoe excess fat)
(ngredients:
1 kilo ox tongue
1 sliced onion
3 cloes minced garlic
1/4 cooking oil
1 pc pepper
1 ba" leaf
1/2 cup inegar
1 can tomatoes
1/4 cup so" sauce
1/2 cup $hite $ine
1 cup bro$n sugar
salt to taste
(nstructions:
;ub tongue $ith salt to remoe the shin" substance, rinse $ell) #oil $ith enough $ater for 10 minutes)
;emoe from the pan and scrape the $hite coating) ;inse $ell) <r" the tongue until bro$n) 'et aside
'aute garlic, onions, and tomatoesH add 2 cups $ater and the rest of the ingredients) #ring to boil) ,dd
the tongue, coer and simmer for 2 hours until the tongue is tender) ,dd $ater $hen needed) 'lice the
tongue to sering pieces)
'ere hot) 5ood for & persons)
+engua ,stofada #Braised Beef Tongue%
Ingredients:
1)2 lb beef tongue
1 beef steak slice, sliced into 1% strips (optional)
1/4 cup $hite $ine
smallest can of tomato paste
4 tsp chopped garlic
2 tsp kosher salt, and more to taste
1/2 cup chopped $hite onion
1/2 tsp $hole black peppercorns
2 portabella mushrooms (or e=uialent olume in crimini or $hite button
mushrooms)
1 medium siIed russet potato
extra irgin olie oil
$ater, about 3 cups
a fe$ stalks of green onion, for garnish
&or 4cleaning1 tongue:
$ater
1/4 c inegar
salt
Preparation:
1) 2ix salt and inegar) ;ub tongue $ith mixture, then rinse)
2) !ut tongue in a sauce pan and add $ater until it is coered) #oil for + minutes)
3) Wsing a serrated knife, scrape the $hite surface) 2ake sure to remoe all of it)
4) 6eat olie oil in medium heat) #ro$n the tongue)
+) 3ransfer tongue into a pressure cooker) ,dd the $ine, tomato paste, onions, garlic,
peppercorns, 2 tsp salt, and tomato paste) ,dd about 3 cups of $ater, enough to coer
eer"thing)
4) Eock the pressure cooker and cook under medium.high heat) :nce the regulator starts
Q$histling@, reduce heat to medium or medium lo$, to get a stead" s$a" of the regulator)
'tart timing it for 30 minutes)
X) <r" "our potato slices in olie oil)
&) 'aute mushrooms in olie oil, add a little salt and pepper) 'et aside mushrooms in pan)
X) ,fter 30 minutes, run cold $ater oer the pressure cooker, still sealed) ,bout 3 minutes)
Do not attempt to open it right out of the stove. >hen it@s safe and loose, unlock the
pressure cooker)
&) 3ake out the tongue and meat, if added) !late the sliced meat) 'lice the tongue
diagonall", into 1/2.centimeter thickness) !late)
9) ,dd the tomato.based gra" from the pressure cooker to "our pan $ith mushrooms)
'immer for 2 minutes) 3ip: (f "ou hae leftoer gra", "ou can add hea" cream to it to use
for grilled steaks)
10) !our gra" oer the meats) 5arnish $ith chopped green onions) En1o"A
ingredients:

1 kilo coconut ubod
1/4 kilo fresh shrimps
1/4 kilo pork (small cube)
1 medium sized onion
4 cloves garlic minced
a few sprigs of kintsay
1 medium size carrot (thin strips)
2 tbsp cooking oil
patis! vetsin! salt
2"#2$ pcs lumpia wrappers
1/2 cup chooped peanut
1 head garlic (minced)
lettuce (tagalog)
wa% pepper (cut $&%'&)
lumpia sauce

procedure:

(ut ubod into thin strips )oak in water with a little evaporated milk to avoid discoloring
)aute minced garlic until brown! then! add onions! shrimps! and pork )tir and add patis
*fter + minutes add 1/2 cup water ,oil until dry *dd 1 cup water with shrimp -uice! and
kintsay .hen mi%ture boils! add ubod and carrots (over and let boil until done /rain
Wrapping Lumpia 0o avoid a messy dish! wrap each lumpia with wa% paper (cut into $&%'&)
1ay flat wrapper with wa% paper underneath2 line with lettuce leaf! brush with lumpia
sauce! sprinkle chopped peanut (mi%ed with a little sugar)! and put in 2#+ tablespoons of
the cooked mi%ture 3oll with one end closed! the lettuce leaf protruding in open end
.rap with wa% paper )erve with brown sauce and minced garlic
ingredients

1 kilo pork (cut into chunk cubes)
4 kilo potatoes (peeled and 5uartered)
1 small head of garlic (minced)
1 big onion (diced)
1 red bell pepper (5uartered)
1 green bell pepper (5uartered)
2 cups stock
1 cup tomato sauce
4 cup breadcrumbs
6inch of salt 7 pepper
8il
6rocedure
9n a casserole! brown pork and set aside )aut: garlic and onion6our in the stock and
tomato sauce ,ring to a boil and add in pork *llow simmering until pork is cooked and
tender *dd in potatoes and allow cooking *dd in bell pepper and season with salt 7
pepper
*dd in breadcrumbs and thicken sauce )erve hot



<(EE 2/2X


pork afritada





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,lbum name:
pang"am / !ork ;ecipe
;ating (19 otes):
8e"$ords:
pork afritada
<ile 'iIe:
11 8#
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Kan 2X, 200X
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!o$ered b" -oppermine !hoto 5aller"






crisp" pata
9ngredients
1 pork pata (preferably the front)! about ;"" g in weight
salt
1 whole garlic
1 whole onion
< peppercorns
1 bay leaf
+#4 c of cooking oil
procedure
(lean the pata )crape the skin with a knife =se a kitchen torch or a cigarette lighter
to burn any remaining hair /on>t use a candle?the black smoke will turn the pork rind
dark
6lace the pata is a casserole and cover with water *dd the whole garlic! onion!
peppercorns and bay leaf )eason with plenty of salt )et over high heat and bring to a
boil! skimming off scum as it rises 1ower the heat! cover and simmer for an hour to an
hour and a half! or until tender *lternatively! pressure#cook for +" to 4$ minutes from
the time the valve starts to turn
3emove the pata from the broth! draining well (ool 9f you have the time! wrap in foil of
cling film and place in the freezer for thirty minutes
@eat the cooking oil in a wok or deep fryer until it starts to smoke Aently lower the
pata in the hot oil 0he oil will spatter! no doubt about that 9t is best to immediately
cover the wok or fryer Bake sure that the cover has a steam valve to allow the hot
steam to escape and to prevent it from condensing back into the oil (ook the pata until
the rind is puffed and golden By clue is that when the spattering weakens! the pata is
ready
)erve with ensaladang talong (eggplant salad) or atsara (pickled green papaya)
bopis
ingredients
1 kilo pigCs heart (clean! boiled and minced)
1 kilo pigCs lungs (clean! boiled and minced)
1 head of garlic (minced)
1 onion (minced)
+ tablespoons oil
4 teaspoon oregano
1 laurel leaf
+ pieces red bell pepper (diced)
4#cup vinegar
1#cup stock
4 teaspoon hot chili pepper (minced)
2 tablespoons atsuete oil
6inch of salt 7 pepper

procedure
9n a saute pan! heat oil and saute garlic and onion *dd in minced heart and lungs)eason
to taste with salt 7 pepper *dd in oregano! laurel leaf! red bell pepper and vinegar
,ring up heat and allow boiling without stirring )tir in stock and hot chili pepper 1ower
heat and allow simmering until stock evaporates a little Dinish with atsuete oil )erve
hot
lechon paksi$
ingredients
1 kilo cooked lechon
1 cup ready#mi%ed sauce or 1 can liver spread
1 cup vinegar
1/2 cup brown sugar (pack)
1 tbsp salt
1 tbsp peppercorn (whole)
4 cloves garlic! crushed
1 teaspoon vetsin
1/2 cup dried oregano
1 cup water

procedure
(hop lechon into small serving pieces 6ut in pan and add all the ingredients ,oil 1ower
heat and simmer until lechon skin becomes very soft and sauce thickens

chicken caldereta
ingredients
1 chicken (1 kilo)
1 can liver spread or
1 cup lechon sauce
1 small can tomato sauce
+#4 pcs sweet whole pickles (sliced slanting by! 1/4C thick)
1/4 cup pickle sauce
2 bell pepper (red 7 green! strips)
+ onions (5uartered)
4 Drankfurters or sausage (sliced slantingly! 1/4& thick
1/2 head garlic! minced
1/4 cup vinegar
2 tbsp soy sauce
1 tsp salt
1 tsp ground pepper
procedure

(lean chicken! cut into small serving pieces marinate in vinegar! soy sauce! salt! pepper!
and garlic 1et stand for 1#2 hours /rain Dry until a little brown 6ut back fried chicken
into vinegar mi%ture! add tomato sauce! pickles! pickle li5uid! onions (over .hen it
starts boiling! lower heat and simmer until chicken is tender *dd the rest of the
ingredients! 0hicken sauce with liver spread or prepared lechon sauce (ook for another
1" minutes
NOTE
9f you want a more spicy caldereta! add minced siling labuyo and more powdered pepper
morcon
ingredients
E cup calamansi -uice
4 cup soy
6epper
2 kilos beef kalitiran! sliced into +/4& thick whole sheets
1 can sausage! cut into strips
+ hard#boiled eggs! sliced lengthwise into 5uarters
1 carrot! sliced into 1/4& thick long strips
2 strips pork fat! 1/4& thick
2 strips of cheese! 1/4& thick each
*ll#purpose flour
(ooking oil
4 cups broth
)alt and pepper
6arsley and bell pepper (optional)
procedure
Bi% together marinade ingredients (calamansi -uice! soy sauce and pepper) 6lace the
beef kalitiran on a a flat dish and pour in marinade)et aside for one hour 3emove the
marinated beef and lay on a flat! clean bpardor tray 8n one end of each beef arrange
the following: strips of sausages! egg! carrot! porkfat and cheese! distributing fillings
evenly )tarting from the end where the fillings are! roll the beef sheets carefully!
making sure that all the fillings are intact 3oll the sheets of beef completely until it
reaches the other end 0russ the rolls using any kitchen twine by using a metal truss and
some string to use for twining )pread flour on a large sheet pan or on a work table that
has been cleaned and dried 3oll the morcon overthe flour @eat cooking oil in a frying
pan )aute the morcon in oil until it becomes brown on all sides 0ransfer the morcon to
a big casserole *dd broth (orstock) and season with salt and pepper (over the pan and
allow to simmer over low heat until the beef becomes tender (about 2 hours) .hen the
morcon has cooled down a little! slice it into half an inch slices and serve on a platter
with the sauce it was cooked in Fou can add a garnish of peppers and parsley )erve hot
Ingredients:
1 kg (2 lb) medium s5uid! cleaned (head! ink sacs and tentacles discarded)!
outer purple skin peeled off (do not cut s5uid open)
Guice of +#4 calamansi
2 egg whites
12$ g (1 cup) plain (all#purpose) flour
2$" ml (1 cup) oil
)alt and pepper to taste
1ettuce (optional)
procedures:
)lice s5uid into 1#cm (4#in) rings Barinate in calamansi -uice for about +" minutes
/ip s5uid rings in egg whites! then dredge in flour
@eat oil in a wok and fry s5uid rings in hot oil a few pieces at a time until they turn
golden yellow! about 1 minute /o not overcook as this will make the s5uid tough
3emove s5uid rings from the wok and drain on paper towels
)eason with salt and pepper
9f desired! place a bed of lettuce )erve with Aarlic Bayonnaise /ip as an appetizer or
as a pulutan with drinks

gambas
ingredients:
1/2 kilo frsh shrimps (medium size)
1/4 cuo butter or margarine
1/2 cup tomato sauce
$ cloves garlic! minced
1 large onion! finely chopped
1 tsp vetsin
1/2 tsp powdered pepper
1 tsp hot sauce or 1 2 hot pepper (siling labuyo)! minced
1 tbsp salt
1 tbsp bread crumbs
procedure:

=nshell and devein shrimps )aute and brown garlic in butter *dd onion 0hen! add
shrimps )tir for + minutes and add all ingredients (over (ook for $ minutes 0hen!
thicken with bread crumbs
beefed up lettuce $raps
ingredients
1 lb flank steak
4 cloves garlic! crushed
4 teaspoon soy sauce
2 tablespoon freshly s5ueezed lime -uice
2 teaspoon oyster sauce
2 teaspoon brown sugar
4 leaves iceberg lettuce
*sian dipping sauces
procedure
(ut flank steak lengthwise into 2 strips )lice across the grain into 1/<#inch thick strips
9n medium bowl! combine garlic! soy sauce! lime -uice! oyster sauce and brown sugar 6our
into sealable plastic bag *dd beef strips! stirring to coat 3efrigerate 2#+ hours @eat
2 teaspoon oil in large saute pan over medium#high heat (ook half of beef strips 2#+
minutes or until no longer pink 3epeat with remaining strips)erve in lettuce leaves with
your favorite dipping sauce3ecipe reprinted by permission of t%beeforg *ll rights
reserved
crisp" kangkong
ingredients:
1 bundle Hangkong
1 piece whole egg
4 cup all purpose flour
1 E cup cornstarch
1 cup cold water
E teaspoon salt
E teaspoon pepper
(ooking oil
procedure:

)eparate the leaves from stalk (use stalk for other cooking) .ash leaves and drain well
9n a mi%ing bowl! beat egg *dd cold water! cornstarch! flour! salt and pepper .hisk
well @eat oil in a deep fryer /ip Hangkong in batter and let e%cess batter drip before
deep#frying (ook until nice and crunchy /rain well in a kitchen towel )erve with any
favorite dip
chopsue"
ingredients:
1/4 kilo pork! cut into small cubes
1/4 kilo chicken giblets 7 liver
2#+ chicken wings! cut into small pieces
1/4 kilo fresh shrimps! shelled
2 large onions! 5uartered
+ cloves garlic crushed
1 pc medium sized carrots! round thin slices
1/4 kilo cabbage! chopped 1 1/2& s5uares
1/4 kilo cauliflower! break into flowerettes
2#+ stalks leeks! chopped 2& long
2#+ stalks celery! chopped 1& long
1/4 kilo snow peas (sitsaro)
1" pcs stringbeans (habichuelas)
2 pcs bell pepper! red 7 green! big slices
2 cups chicken or meat broth
1 tbsp vetsin
2 tbsp fish sauce (patis)
1 tbsp cornstarch
2 tbsp cooking oil
2 tbsp sesame oil (optional)
procedure:
)aute garlic until brown *dd onions! when half cooked stir in pork! giblets! liver!
chicken! and shrimps )aute for 2 minutes and pour in fish sauce )tir *fter + minutes!
add 1/2 cup water (over .hen almost dry! add broth 1et boil )eason with salt and
vetsin! and put in all vegetables (ook until half done and thicken soup with dissolved
cornstarch /o not overcooked vegetables )erve hot
bell pepper rolls
ingdredients:
' large bell peppers (2 each of red! green and yellow)
)alt and freshly ground pepper
1/2 cup coarse fresh bread crumbs
1/+ cup white wine vinegar
+ oz olive paste
2 cloves garlic! minced
1/+ cup e%tra virgin olive oil
1#1/2 tablespoons chopped parsley
*nchovy fillets packed in oil! for garnish (optional)
procedure:
.ash and dry the bell peppers ,ake them in a preheated +$" degrees D oven for +"
minutes! turning them carefully about 4 times! until easily pierced with a fork 3ub them
one by one with a teatowel to remove the skin2 cut each pepper in half and remove the
seeds and ribs (ut the peppers into 1 1/4 inch strips2 sprinkle with a pinch of salt and
pepper)oak the bread in the vinegar2 s5ueeze it to remove e%cess vinegar 9n a bowl!
combine the bread! olive paste and garlic! until a thick cream forms Bi% in 2
tablespoons of the oil )pread the mi%ture on the pepper strips and roll them up
*rrange the rolls on a serving dish and drizzle the remaining oil over them )prinkle with
the parsley 9f desired! garnish with anchovy fillets before serving
steamed stuff cucumbers
9ngredients:

$"" g (ucumber
+;$ g (anned water chestnuts
4 /ried black mushroom
4 tablespoon (ooked! diced carrot
2 1/2 tablespoon Alutinous rice flour
1/2 teaspoon )esame 8il
1/2 teaspoon )alt
1/2 teaspoon )ugar
1 1/2 teaspoon (ornstarch
1;$ ml .ater
6epper to taste
procedure:
I )oak mushrooms for +" minutes! drain! remove stalks! discard them! and chop the
remainder
I 0hinly peel cucumbers and cut into 1 cm pieces )crape flesh out and discard 6arboil
cucumber shells for 1 minute 3inse in cold water! drain and dust inside with a little of
the cornstarch
I /rain water chestnuts! discard li5uid! mash and add rice flour! a dash of sesame oil and
1/4 teaspoon each of sugar and salt
I *dd carrot and mushroom Bi% well
I )tuff cucumber circles and place on a plate of steam! covered for 1$ minutes
I 9n a separate saucepan! mi% a dash of oil with pepper to taste and 1/4 teaspoon each
of the remaining sugar and salt *dd remaining cornstarch )tir in broth or water until
smooth
I @eat until thickened and pour over the cooked cucumber pieces
#icol Express
Ingredients:
1/4 kilo pork (sliced very thinly)
+ cups long chili pepper (-ulienne)
1 cup baguio beans (-ulienne)
1 small head of garlic (minced)
1 small onion (minced)
1 cup coconut milk
1 cup coconut cream 6inch of salt and pepper
Procedure:
)oak chili peppers in salted water for +" minutes! rinse! then strain well
9n a pan! brown pork for a few minutes! put it on the side then saute garlic! onion! then
mi% pork once more
6our in coconut milk! bring to a boil and then lower the fire and let simmer for 1"
minutes
*dd in baguio beans and chili pepper and cook until dish gets a little dry
6our in coconut milk and cook until sauce thickens
)eason to taste
)erve hot
;ecipe Eist
bicol express, pork afritada, adobong babo", dinuguan, crisp" pata, bopis, morcon, menudo, mechado,
lechon paksi$, sinigang na babo", pork ham, pork binagoongan, paksi$ na pata, sisig, siomai, pochero,
steamed pork buns, pearl balls, iniha$ na babo", pork adobo, diced pork in tomato sauce
chicken menudo, chicken caldereta, chicken afritada, adobong manok, chicken pastel, chicken paella,
chicken ham, chicken galantina, chicken drumstick, steamed $hite chicken, roast chicken, fried
chicken, chicken curr", chicken tinola, chicken stir fr", chicken laksa, balinese chicken sata", cream"
chicken korma, green duck curr", binakol chicken, pesang manok, adobong manok sa gata
crisp" tuna bell", adobong pusit, grilled bangus, gambas, fish salad, baked tahong, shrimp curr",
rellenong bangus, paksi$ na bangus, grilled s=uid, steamed fish, sinigang na hipon, shrimp tempura,
shrimp dumplings, kinila$ na tuna, fragrant salmon, chinese st"le steamed mullet, hot and sour fish
soup, oriental st"le salmon fillet, iniha$ na pusit, calamares, escabeche, adobong alimango
bistek beef steak, beef caldereta, corned beef, nilagang baka, siIIling steak, spice beef, beefed up
lettuce $raps, beef $ith black bean sauce, kare kare, pochero
tortang talong baked eggplant, adobong sita$, dinengdeng, crisp" kangkong, chopsue", bulanglang,
bell pepper rolls, pinakbet, lumpiang sari$a, laing, ginataang labong, ginataang kalabasa, salad of
grilled eggplant, egetable bha1is, steamed stuff cucumbers, mongo guisado, bicol express