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values | ingredients stringlengths 109 900 | instructions stringlengths 233 2.48k | ingredient_names stringlengths 4 340 |
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Ginataang Hipon Sitaw at Kalabasa | 10 minutes | 40 minutes | 50 minutes | 4 | 1 lb shrimp cleaned | 10 strings beans sitaw, cut into 2 1/2 inch length | 2 cups kalabasa squash, cubed | 2 cups coconut milk | 1 medium yellow onion sliced | 2 tablespoons bagoong alamang shrimp paste | 1 cup malunggay leaves | 3 cloves garlic crushed | Salt and pepper to taste | 3 tablespoons cooking oil | Salt and ... | Heat oil in a cooking pot. | Saute the garlic and onion until the onion becomes soft. | Put-in the shrimp. Cook for 1 to 2 minutes. Remove from the pot and set aside. | Meanwhile, put-in the bagoong alamang and pour-in the coconut milk. Stir and let boil. | Add the kalabasa. Cook for 8 to 12 minutes or until tender. | ... | shrimp | beans sitaw | kalabasa | coconut milk | shrimp paste shrimp paste shrimp paste | malunggay leave | salt and pepper |
Pancit Palabok Recipe | 10 minutes | 35 minutes | 45 minutes | 6 | 500 grams rice noodles bihon | 2 tbsp cooking oil | 1/2 lb ground pork | 1 tbsp anatto powder | 3 cups pork broth | 1 piece shrimp bouillon | 6 tablespoons all-purpose flour | 2 tbsp fish sauce | 1/2 tsp ground black pepper | 1 cup pork belly boiled and sliced thinly into small pieces | 4 ounces firm tofu fried and sl... | Soak the rice noodles in water for about 15 minutes. Drain and set aside. | Cook the sauce by heating a saucepan. Pour-in the cooking oil. | When the oil is hot enough, put-in the ground pork and cook for about 5 to 7 minutes | Dilute the annato powder in pork broth then pour the mixture in the saucepan. Bring to a boi... | rice noodles bihon | pork | anatto powder | pork broth | shrimp bouillon | all purpose flour | pork belly | firm tofu | smoked fish | chicharon | hard boiled egg | cooked shrimp boiled | green onion | calamansi |
Laswa Recipe | 5 minutes | 25 minutes | 30 minutes | 6 | 8 pieces shrimp cleaned | 2 pieces Chinese eggplant sliced | 1 1/2 cups kalabasa squash diced | 15 pieces string beans cut into 2 inch pieces | 1 cup saluyot leaves | 2 cups alugbati | 1 cup Amaranth leaves (kulitis) | 8 pieces okra | 2 pieces tomato wedged | 1 piece onion wedged | 2 teaspoons bagoong alamang or guinam... | Boil water in a cooking pot. | Add onion and tomato. Cover and boil for 5 minutes using medium heat. | Add kalabasa and bagoong alamang. Boil for 5 minutes. | Add eggplant, string beans, and okra. Cook for 4 to 5 minutes. | Put shrimp into the pot. Cover and cook for 1 minute. | Add saluyot, amaranth leaves (kulitis), ... | shrimp | chinese eggplant | kalabasa | sitaw | saluyot | alugbati | amaranth | okra | tomato | shrimp paste shrimp paste |
Chicken Afritada Recipe | 5 minutes | 45 minutes | 50 minutes | 4 | 1 1/2 lbs. Chicken cut into serving pieces | 2 piece potato cubed | 1 piece carrot sliced | 8 oz. tomato sauce | 3 pieces hotdog sliced | 1/2 cup green peas | 3 pieces bay leaves | 1 piece red onion chopped | 2 teaspoons garlic minced | 3 cups chicken broth | 1/2 teaspoon sugar | 3 tablespoons cooking oil | Salt and gr... | Heat the oil in a cooking pot. Saute onion and garlic until the onion softens. | Add chicken. Cook for 30 seconds. Turn it over and cook the other side for another 30 seconds. | Pour tomato sauce and chicken broth. Cover. Let boil. | Add dried bay leaves. Cover the cooking pot. Continue to cook in medium heat for 30 mi... | chicken | potato | carrot | tomato sauce | hotdog | green pea | bay leave | chicken broth |
Pancit Canton Recipe | 15 minutes | 30 minutes | 45 minutes | 4 | 250 grams flour stick noodles | 4 ounces pork thinly sliced | 1 piece Chinese sausage sliced | 1 piece onion sliced | 1 teaspoon garlic minced | 8 to 10 pieces shrimp shell removed | 10 to 12 pieces snap peas | 3/4 cup carrot julienne | 1 piece cabbage small, chopped | 1 1/2 cups chicken broth | 1 tablespoon oyster sau... | Place 2 cups of ice and 3 cups water in a large bowl. Set aside. | Boil 6 cups of water in a cooking pot. | Once the water starts to boil, blanch the snap peas, carrots, and cabbage for 35 to 50 seconds. Quickly remove the vegetables and immerse in bowl with ice cold water. Drain the water after 2 minutes and set aside... | flour noodle | pork | chinese sausage | shrimp shell | snap pea | carrot julienne | cabbage | chicken broth | oyster sauce opional | flat leaf parsley | salt and pepper |
Ginataang Tilapia Recipe | 10 minutes | 25 minutes | 35 minutes | 3 | 2 pieces tilapia cleaned | 2 cups coconut milk | 4 cloves garlic crushed | 1 piece onion chopped | 1 thumb ginger cut into strips | 2 pieces long green pepper | 2 tablespoons fish sauce | 2 pieces Thai chili pepper | 1/4 teaspoon ground black pepper | 2 cups fresh spinach | 3 tablespoons cooking oil | Heat the cooking oil in a cooking pot. | Saut the onion, garlic, and ginger in the hot oil | Once the onion become soft, pour the coconut milk into the pot. Let boil and cover. Cook for 5 minutes between low to medium heat. | Add the chili peppers and tilapia. Cover and simmer for 12 minutes. | Add long green chili pep... | tilapia | coconut milk | thumb ginger | long green pepper | thai chili pepper | spinach |
Chicken Pochero | 10 minutes | 40 minutes | 50 minutes | 5 | 2 lbs. Chicken cut into serving pieces | 1 piece Knorr Chicken Cube | 2 pieces potato cubed | 2 bunches baby bok choy | 1/2 head cabbage sliced | 8 ounces tomato sauce | 18 pieces long green beans | 2 pieces Chorizo de Bilbao sliced | 8 ounces chick pea | 3 pieces Saba banana sliced | 2 pieces tomato diced | 1 piece o... | Heat oil in a cooking pot. Pan-fry the chicken for 2 minutes per side. Set aside. | Using the remaining oil, saute onion and garlic. | Add chorizo. Saute for 1 minute. | Add tomato. Continue to saute until onion and tomato softens. | Put the pan-fried chicken back into the pot. Stir. | Pour tomato sauce and water.Let b... | chicken | potato | baby bok choy | cabbage | tomato sauce | long sitaw | chorizo | chick pea | saba banana | tomato | crushed peppercorn |
Ginataang Manok with Kalabasa Recipe | 10 minutes | 40 minutes | 50 minutes | 5 | 2 lbs. chicken cut into serving pieces | 2 1/2 cups kalabasa (squash) cubed | 1 pack Knorr Ginataang Gulay Recipe Mix 40g | 3/4 cups malunggay leaves | 1 piece onion chopped | 4 cloves garlic chopped | 1 1/2 cups water | 3 tablespoons cooking oil | Heat oil in a cooking pot. | Once the oil gets hot, pan fry the chicken for 2 minutes per side. Remove from the pot. Set aside. | Saute onion and garlic using remaining oil until the onion softens.Put the chicken back into the pot. | Make the gata mixture by combining Knorr Ginataang Gulay Mix and water. Stir until the... | chicken | kalabasa | malunggay leave |
How to Cook Gising Gising | 5 minutes | 20 minutes | 25 minutes | 4 | 1 lb. long green beans | 3/4 lb. ground pork | 2 (33g) packs Knorr Ginataang Gulay Mix | 1 tablespoon bagoong alamang | 2 cups water | 1 piece onion chopped | 4 cloves garlic minced | 4 pieces Thai chili chopped | 3 tablespoons cooking oil | Prepare the coconut milk by combining Knorr ginataang gulay mix with 2 cups water in a bowl. Stir until well blended. Set aside. | Heat oil in a cooking pot. | Saute onion for 30 seconds. | Add garlic. Continue to saute until onion softens. | Add ground pork. Cook until it turns light brown. | Put the chopped chili and... | long sitaw | pork | shrimp paste shrimp paste | thai chili |
Ginataang Gulay Recipe | 5 minutes | 40 minutes | 45 minutes | 4 | 1/2 lb. kalabasa cubed | 15 pieces sitaw cut into 2 inch pieces | 6 ounces pork belly sliced into small pieces | 1 pack Knorr Ginataang Gulay mix 45 g | 12 pieces shrimp | 1 piece onion chopped | 3 pieces garlic minced | 2 cups water | 2 tablespoons cooking oil | Boil water in a sauce pan. Add pork. Cover and cook between low to medium heat for 20 minutes. | Remove the pork from the sauce pan. Set aside. Reserve the water. | Heat oil in a pan. Saute onion and garlic until it onion softens. | Add boiled pork. Saute for 1 minute. | Combine Knorr Ginataang Gulay Recipe Mix with th... | kalabasa | sitaw | pork belly | shrimp |
Cheesy Chicken Afritada Recipe | 5 minutes | 1 hour | 1 hour 5 minutes | 6 | 2 1/2 lbs. chicken cut into serving pieces | 1 large baking potato cubed | 1 medium carrot cubed | 1 red bell pepper sliced | 1/2 cup shredded sharp cheddar cheese | 1 8 oz. can tomato sauce | 2 to 3 cups chicken broth | 1 medium onion minced | 4 cloves garlic crushed | 3 tablespoons cooking oil | Salt and ground black... | Heat oil in a cooking pot | Pan-fry the chicken for 1 to 2 minutes per side. Remove from the pot and transfer to a clean plate. Set aside. | Saut onion on the remaining oil for 20 seconds | Add garlic. Continue to saut until the onion softens. | Put the pan-fried chicken back into the cooking pot. Saute for 3 minutes. ... | chicken | potato | carrot | bell pepper | cheddar cheese | chicken broth |
Pata at Hipon sa Gata na May Monggo at Langka | 10 minutes | 1 hour | 1 hour 10 minutes | 6 | 3 lbs. pata pork hock, sliced | 1 lb. shrimp deveined | 1 Knorr Pork Cube | 4 cups coconut milk | 1 cup fresh pepper leaves | 1 1/2 cups unripe jackfruit sliced | 1/2 cup mung beans | 3 tablespoons bagoong alamang | 1 tablespoon whole peppercorn | 5 pieces dried bay leaves | 1 medium onion chopped | 4 cloves garlic cho... | Pour 4 quarts water in a pressure cooker. Add the pork hock. Boil for 15 minutes. Remove the pork hock and place in a bowl. Discard the water. | Pour clean water on the same pressure cooker. Let boil. | Add whole peppercorn, dried bay leaves, and put the pork hock back into the pressure cooker. | Cover and pressure coo... | pata pork hock | shrimp | coconut milk | pepper leave | unripe jackfruit | mung bean | shrimp paste shrimp paste | whole peppercorn | dried bay leave | thai chili pepper |
Ginataang Hipon na may Sitaw at Kalabasa | 10 minutes | 35 minutes | 45 minutes | 4 | 1 lb. Shrimp washed and deveined | 1 Knorr Shrimp Cube | 2 cups cubed kalabasa squash | 15 pieces snake beans cut into 2 inch pieces | 4 cups coconut milk | 2 cups coconut cream | 3 pieces long green chili pepper optional | 1 medium yellow onion | 2 thumbs ginger cut into strips | 5 cloves garlic crushed | 2 tablespoon... | Combine coconut milk, garlic, onion, and ginger in a cooking pot. Apply heat. Let boil. | Add Knorr Shrimp Cube. Stir. Cover and cook in medium heat for 15 minutes. | Add kalabasa and long green pepper. Cook for 5 minutes. | Add shrimp. Pour coconut cream into the pot. Stir and let it boil. | Add snake beans (sitaw). S... | shrimp | kalabasa | snake bean | coconut milk | coconut cream | long green chili pepper | thumbs ginger |
Bacon and Egg Filipino Chicken Adobo | 15 minutes | 45 minutes | 1 hour | 5 | 2 lbs. chicken sliced into serving pieces | 4 boiled eggs | 5 bacon strips chopped | 3/4 cup water | 1 tablespoon brown sugar | Salt to taste optional | Marinade ingredients: | 5 cloves garlic crushed | 1/4 cup soy sauce | 1/2 cup white vinegar | 1 tablespoon whole peppercorn | Combine chicken, garlic, vinegar, soy sauce and whole peppercorn in a bowl. Mix well. Cover the bowl and marinate the chicken for at least 3 hours. Note:I suggest to marinate overnight for better results. | Heat the bacon in a pan. Continue to cook the bacon until the oil is extracted and the bacon becomes crispy. Remo... | chicken | boiled egg | bacon | brown sugar | marinade ingredient | whole peppercorn |
Pancit Canton at Bihon Recipe | 10 minutes | 30 minutes | 40 minutes | 4 | 2 ounces pancit canton | 2 ounces pancit bihon | 1 Knorr Shrimp Cube | 8 to 10 pieces medium shrimp peeled and deveined | 4 ounces pork shoulder sliced into small pieces | 4 ounces boiled and shredded chicken breast | 2 cups chopped cabbage | 1 medium carrot julienne | 1 1/2 cup sliced green beans Baguio beans | 1/2 cu... | Soak the bihon noodles in water for 10 minutes. Drain the water and set the soaked bihon aside. | Heat a cooking pot and then pour 3 tablespoons of cooking oil. | Once the oil becomes hot, pan fry the shrimp for 1 minute per side. Remove the shrimp from the pot after pan-frying, and then set aside. | Add 1 to 2 tablesp... | pancit canton | pancit bihon | shrimp | pork shoulder | chicken breast | cabbage | carrot julienne | sitaw baguio bean | parsley |
Sotanghon with Upo Soup | 10 minutes | 40 minutes | 50 minutes | 4 | 2.6 ounces 75 grams sotanghon noodles | 1 small opo squash upo, peeled and sliced | 8 cups chicken broth | 3/4 cup small shrimp | 2 ounces chopped pork | 1 medium yellow onion chopped | 4 cloves garlic crushed | 3 tablespoons deep fried garlic toasted garlic | 3 tablespoons cooking oil | 1/8 teaspoon ground black peppe... | Heat oil in a cooking pot. | Saut onion and garlic | Once the onion becomes soft, add pork. Continue to cook until the pork turns light brown. | Pour chicken broth into the pot. Let boil. Cover and cook for 15 minutes in medium eat. | Add shrimp. Stir and let the liquid re-boil. | Put the sotanghon noodles into the pot... | sotanghon noodle | opo kalabasa upo | chicken broth | shrimp | pork | deep fried garlic | fish sauce fish sauce |
Tinolang Manok sa Upo | 10 minutes | 50 minutes | 1 hour | 4 | 1 1/2 lbs. chicken cut into serving pieces | 1 Knorr Chicken cube | 1 small opo squash upo, peeled and sliced into huge chunks | 3/4 cups hot pepper leaves | 3/4 cups malunggay leaves | 2 thumbs ginger sliced into thin strips | 2 long green chili pepper siling pansigang | 1 medium yellow onion minced | 3 cloves garlic ... | Heat oil in a cooking pot. | Once the oil gets hot, saute garlic and onion. | Add chicken pieces. Continue to cook until all side of the chicken turns light brown. | Add ginger. Stir and cook for 1 minute. | Pour rice washing into the pot. Let boil. Note: You can also use water, if rice washing is not available. | Add ... | chicken | opo kalabasa upo | hot pepper leave | malunggay leave | thumbs ginger | long green chili pepper | rice water |
Shrimp and Chicken Pancit Canton | 15 minutes | 35 minutes | 50 minutes | 4 | 8 ounces 227 grams pancit canton (flour noodles) | 1 Knorr shrimp cube | 1/2 head small cabbage sliced into small pieces | 10 to 12 pieces medium shrimp shell and head removed | 4 ounces chicken boiled and shredded | 12 to 15 pieces snow peas | 1 Chinese sausage chopped | 1 medium carrot julienne | 1/4 cup chopped pars... | Heat oil in a cooking pot. | Once the oil gets hot, pan-fry the shrimp for 40 seconds per side. Remove from the pot. Set aside. | Using the remaining oil (you can add more oil if needed), saut garlic and onion. | Add the Chinese sausage and shredded chicken. Saute for 2 minutes. | Pour the soy sauce into the pot along ... | pancit canton | cabbage | shrimp shell | chicken | snow pea | chinese sausage | carrot julienne | parsley | beef broth |
Ginataang Santol (Sinantolan) Recipe | 12 minutes | 35 minutes | 47 minutes | 4 | 4 pieces santol peeled and seeds removed | 1/4 lb. ground pork | 3 cups coconut cream | 2 pieces long green pepper siling pansigang sliced crosswise | 5 pieces Thai chili or siling labuyo | 3 tablespoons shrimp paste | 1 medium red onion minced | 3 cloves garlic crushed | 3 tablespoons cooking oil | Mince (cut into very small pieces) the santol using a food processor. Note: you can also do it manually, if preferred. | Place the minced santol in the middle of a cheese cloth. Secure the santol inside the cloth and then wring until all the liquid comes out. Set aside. | Heat oil in a pan. Saute garlic and onion. | On... | santol | pork | coconut cream | long green pepper | thai chili |
How to Cook Sinampalukang Manok | 10 minutes | 50 minutes | 1 hour | 4 | 2 lbs. chicken cut into serving pieces | 3/4 cups tamarind flower buds or tamarind leaves | 1 large red onion | 4 pieces long green pepper siding pansigang | 3 thumbs ginger sliced | 4 cloves garlic crushed | 1 20 g. Knorr Sinigang sa Sampaloc Mix, original | 1 Knorr Chicken Cube | 3 tablespoons fish sauce | 6 cups wat... | Heat cooking pot and then sear the chicken. Continue to cook until most of the chicken fat are extracted. | Remove the chicken from the pot. Set aside. | Using the extracted oil, sauce garlic, onion, and ginger. | Once the onion becomes soft, add the chicken back to the pot. | Pour water. Let boil. Seal the tamarind fl... | chicken | tamarind flower bud | long green pepper | thumbs ginger |
Seafood Pancit Canton | 10 minutes | 35 minutes | 45 minutes | 5 | 8 ounces pancit canton flour stick noodles | 1/2 cup soy sauce | 1 medium onion sliced | 2 cups chicken broth | 3 tablespoons cooking oil | 4 medium squid sliced crosswise | 12 pieces shrimp cleaned, deveined, and shell removed | 4 ounces imitation crab meat sliced | 6 squid balls sliced in half | 1/2 lb. sliced white ... | Prepare the topping ingredients by heating oil in a wok. | Add shrimp, squid, crab meat, and squid balls. Stir fry for 1 minute. | Add mushrooms, carrots, and Napa cabbage. Continue to cook for 3 minutes. | Add oyster sauce, sesame oil, and chicken broth. Stir. Let boil. | Pour the cornstarch and water mixture. Stir an... | pancit canton flour noodle | chicken broth | squid | shrimp | imitation crab meat | squid ball | white mushroom | leaves napa cabbage | carrots julienne | sesame oil | oyster sauce | cornstarch |
Seafood Sinigang | 10 minutes | 40 minutes | 50 minutes | 6 | 2 6 ounces slices fish steak | 1 lb. shrimp cleaned | 2 25g pack Knorr Sinigang na May Miso Recipe Mix | 6 snake beans cut in 2 inch pieces | 8 to 10 pieces mustard leaves | 9 to 12 pieces okra | 2 pieces banana pepper or long green chili | 2 quarts rice wash hugas bigas | 2 medium tomato wedged | 1 medium yellow onion... | Pour rice wash in a soup pot. Let boil. | Add tomato and onion. Cook for 5 minutes. | Add fish and shrimp. | Add Knorr Sinigang na May Miso Recipe Mix. Stir. | Put all the vegetables into the pot. Cover and cook for 6 to 8 minutes. | Pour fish sauce and add the mustard leaves. Cook for 2 minutes. | Transfer to a servin... | fish steak | shrimp | snake bean | mustard leave | okra | long green chili | rice water rice water | tomato | fish sauce fish sauce |
Chicken Adobo sa Gata | 20 minutes | 50 minutes | 1 hour 10 minutes | 4 | 2 lbs. chicken cut into serving pieces | 1 head garlic crushed | 1 tablespoon crushed peppercorn | 2 cups coconut milk | 5 pieces dried bay leaves | 6 tablespoons soy sauce | 5 tablespoons white vinegar | 3 tablespoons cooking oil | Combine chicken, soy sauce, half of the crushed garlic, and crushed peppercorn in a bowl. Mix well. Marinate the chicken for 20 minutes. | Heat oil in a cooking pot. | Once the oil is hot enough, saute the remaining garlic until it turns light brown. | Add the chicken (including all the marinade ingredients) and dried ... | chicken | crushed peppercorn | coconut milk | dried bay leave |
Tortang Talong with Ground Pork Recipe | 10 minutes | 25 minutes | 35 minutes | 2 | 2 Chinese eggplants | 3 eggs | 6 to 8 ounces ground pork | 1 medium tomato chopped | 1 medium onion chopped | 2 cloves crushed garlic minced | 8 tablespoons cooking oil | 1/2 teaspoon salt | 1/8 teaspoon ground black pepper | Heat the eggplant directly over a stove top until the sides skin turns black. Remove and let it cool down. Peel the skin off and arrange in a plate. Flatten each piece using a fork. Set aside. | Meanwhile, heat 3 tablespoons oil in a pan. Saute garlic, onion, and tomato. | Add ground pork. continue to cook until the po... | chinese eggplant | egg | pork | tomato | crushed garlic |
Sauteed Bottle Gourd with Ground Pork and Shrimp | 8 minutes | 30 minutes | 38 minutes | 4 | 1 small bottle gourd upo, peeled and sliced | 8 ounces ground pork | 12 to 15 pieces shrimp shell and head removed | 1 medium ripe tomato cubed | 1 medium onion cubed | 5 cloves crushed garlic | 3/4 cup beef broth or chicken broth | 3 tablespoons cooking oil | Salt and ground black pepper to taste | Heat oil in a pan. | Saute garlic, onion, and tomato. | Once the texture of the tomato and onion becomes soft, add the ground pork. Cook until light brown. | Add the sliced bottle gourd. Cook for 3 to 5 minutes while stirring. | Pour the beef broth into the pan (you can also use chicken broth or just water). Let the li... | bottle gourd upo | pork | shrimp shell | tomato | crushed garlic | chicken broth |
Ginataang Manok with Sitaw at Kalabasa | 5 minutes | 1 hour | 1 hour 5 minutes | 5 | 2 lbs. chicken cut into serving pieces | 3/4 lb. 340 g kalabasa (calabaza squash or butternut squash), cut into cubes | 12 pieces sitaw snake beans, cut in 2 inch length | 1 medium onion diced | 4 cloves garlic crushed | 1 40g pack Knorr Ginataang Gulay Mix | 2 3/4 cups water | 2 teaspoons patis fish sauce | 1/8 teaspo... | Heat oil in a pot. | Saut garlic and onion | Add the chicken and then continue to cook until the color turns light brown. | Pour 2 cups water. Let boil. Cover and cook in medium heat for 40 minutes. Note: add more water if needed. | Add the kalabasa into the pot. Stir and then cook for 5 minutes. | Prepare the gata by ... | chicken | kalabasa calabaza kalabasa | sitaw snake bean | fish sauce fish sauce |
Seafood Bicol Express | 5 minutes | 25 minutes | 30 minutes | 4 | 1 lb. mussels see notes | 6 ounces squid see notes | 1/2 lb shrimp | 2 cups coconut milk | 2 tablespoons shrimp paste see notes | 2 thumbs ginger minced | 3 cloves minced garlic | 1 medium yellow onion chopped | 6 to 10 pieces Thai chili pepper | 1/4 teaspoon ground black pepper | 3 tablespoons cooking oil | Heat oil in a cooking pot. | Once the gets hot, saute garlic, onion and ginger. | Pour the coconut milk into the pot. Let boil. | Add chili pepper and shrimp paste. Stir. Cover and cook for 3 minutes. | Add the squid, mussels, and shrimp.Stir until all the seafood gets coated with coconut milk. Continue to cook for 3 t... | mussel | squid | shrimp | coconut milk | thumbs ginger | thai chili pepper |
Tinolang Manok sa Gata Recipe | 10 minutes | 1 hour | 1 hour 10 minutes | 4 | 2 lbs. chicken cut into serving pieces | 1 cup malunggay | 2 cups coconut milk | 1 small unripe papaya sliced into wedges | 1 medium yellow onion sliced | 3 thumbs ginger julienne | 4 cloves garlic crushed | 3 pieces Thai or birds eye chili | 1 Knorr chicken cube | 2 cups water | 1/2 teaspoon ground black pepper | 2 ta... | Heat oil in a cooking pot. | Saute garlic, onion, and ginger. Continue to cook for 3 minutes or until the onion starts to get soft. | Add the chicken. Stir fry until it turns light brown. | Pour the coconut milk into the pot. Let boil. | Add ground black pepper and chili pepper. Cover and cook in low heat for 35 minute... | chicken | malunggay | coconut milk | unripe papaya | thumbs ginger julienne | bird | fish sauce fish sauce |
Tinolang Manok Recipe | 5 minutes | 1 hour | 1 hour 5 minutes | 5 | 2 lbs. chicken cut into serving pieces | 1 cup malunggay leaves | 1 cup hot pepper leaves | 1/8 teaspoon ground black pepper | 1 piece unripe papaya wedged | 6 cups water | 1 piece Knorr chicken cube | 1 piece onion sliced | 4 cloves garlic crushed and chopped | 3 thumbs ginger julienne | 2 tablespoons fish sauce pati... | Heat oil in a pot. | Saut garlic, onion, and ginger. Add the ground black pepper. | When the onion starts to get soft, add the chicken. Cook for 5 minutes or until it turns light brown. | Pour the water. Let boil. Cover and then set the heat to low. Boil for 40 minutes. | Scoop and discard the scums and oil on the soup... | chicken | malunggay leave | hot pepper leave | unripe papaya | thumbs ginger julienne | fish sauce fish sauce | vegetable oil |
Pork Chop Bicol Express Recipe | 10 minutes | 1 hour | 1 hour 10 minutes | 2 | 2 pieces pork chops | 2 cups coconut cream | 2 tablespoons shrimp paste bagoong alamang | 12 pieces Thai chili pepper chopped | 2 pieces long green pepper siling pansigang, chopped | 1 medium onion cubed | 1 cup water | 4 cloves garlic crushed and minced | 4 tablespoons cooking oil | Salt and ground black pepper to tas... | Heat oil in a pan. | Once the oil gets hot, pan fry each pork chop for 1 minute per side. Remove from the pan and then set aside. | Using the remaining oil, saut garlic and onion until the onion becomes soft. | Pour the coconut cream in the pan. Let boil. | Add the chili and green pepper. Stir. | Gently add the pan-fri... | pork | coconut cream | shrimp paste shrimp paste shrimp paste | thai chili pepper | long green pepper |
Pancit Luglug Recipe | 20 minutes | 40 minutes | 1 hour | 6 | 1 lb. thick palabok noodles soaked in water overnight | 1/4 lb. ground pork | 1 piece Knorr Shrimp Cube | 4 tablespoons annatto seeds soaked in 3/4 cup warm water | 6 tablespoons all-purpose flour | 1/2 cup shredded tinapa fish flakes | 3 tablespoons fish sauce patis | 2 tablespoons cooking oil | 3 cups water | 6 to 10... | Heat the oil in a pot. | Saut mussels and squid for 2 minutes; remove from the pan and then set aside. | On the same pot with remaining oil and juices, add the ground pork continue to cook until the color turns to medium brown. | Add the tinapa flakes and Knorr Shrimp Cube. Continue to cook for 1 minute. | Stir-in the ... | thick palabok noodle | pork | warm water | all purpose flour | tinapa fish flake | fish sauce fish sauce | mussels tahong | squid | pre cooked shrimp shell | boiled egg | chicharon | calamansi | green onion |
Pork Chop Sinigang | 5 minutes | 1 hour | 1 hour 5 minutes | 3 | 3 pieces pork chop | 10 pieces okra | 8 pieces snake beans cut into 2 inch pieces | 3 medium tomato wedged | 1 bunch fresh spinach | 2 medium Chinese eggplant sliced | 3 pieces long green pepper siling pansigang | 1 medium yellow or white onion wedged | 6 cups water | 1 40g pack sinigang mix | 3 tablespoons fish sauce | Bring water to a boil in a pot. | Add tomato and onion. Boil for 3 minutes. | Put the pork chops in and then cover the pot. Continue to cook in medium heat for 30 to 40 minutes. | Add the sinigang mix. Stir. | Put the okra, eggplant, long green peppers, and snake beans into the cooking pot. Cover and continue to cook f... | pork | okra | snake bean | tomato | spinach | chinese eggplant | long green pepper | 40g sinigang mix |
Chicken Afritada with Bell Pepper | 10 minutes | 1 hour | 1 hour 10 minutes | 4 | 1 1/2 lb. chicken cut into serving pieces | 1 small red bell pepper sliced | 1 small green bell pepper sliced | 1 medium baking potato cut into cubes | 1 medium carrot cut into cubes | 1 8 oz. can tomato sauce | 1 Knorr Chicken Cube | 4 to 5 pieces dried bay leaves | 1 small onion minced | 4 cloves garlic crushed and m... | Heat the oil in a cooking pot. | Saut the garlic and onion | Add the chicken pieces when the onion gets soft. Cook both sides until it turns light brown. | Add the tomato sauce and water. Let boil. | Put the dried bay leaves in the pot and then add the Knorr Chicken Cube. Stir and cover. Cook between low to medium heat... | chicken | bell pepper | potato | carrot | dried bay leave |
Ginataang Gulay with Pork and Shrimp | 5 minutes | 28 minutes | 33 minutes | 4 | 2 cups cubed butternut squash or kalabasa | 12 snake beans cut into 2 inch pieces | 1/4 lb. pork sliced into small pieces | 1 45g Knorr Ginataang Gulay mix | 2 cups water | 1 medium yellow onion sliced | 6 to 10 pieces shrimp shell and head removed | 2 tablespoons cooking oil | A dash of ground black pepper | Heat oil in a pot. | Saut the onion until it gets soft. | Add the pork. Saut until light brown | Pour the water in the pot. Let boil. | Stir-in the Gintaang Gulay mix. Continue to stir until it completely dissolves in water. | Cover and cook in low heat for 8 to10 minutes. Note: you can add more water if needed. | Add ... | butternut kalabasa | snake bean | pork | shrimp shell | a dash black pepper |
Basic Chicken Afritada Recipe | 10 minutes | 55 minutes | 1 hour 5 minutes | 4 | 2 lbs. chicken cut into serving pieces | 1 medium onion minced | 2 teaspoons minced garlic | 2 cups chicken broth | 1 6 oz can tomato paste | 1 large baking potato cubed | 1 large carrot cubed | 4 pieces dried bay leaves optional | 1/2 teaspoon sugar optional | Salt and pepper to taste | 3 tablespoons cooking oil | Heat oil in a pot. | Saute the onion and garlic. | Add the chicken slices. Continue to saute until the chicken gets light brown. | Pour the chicken broth and add the tomato paste. Stir and let boil. Add the dried bay leaves and sugar. Cover the pot and adjust the heat to low. Cook for 35 minutes. Note: Add water or chi... | chicken | chicken broth | paste | potato | carrot | dried bay | salt and pepper |
Seafood Kare Kare Recipe | 15 minutes | 40 minutes | 55 minutes | 4 | 1/2 lb. shrimp cleaned | 2 crabs steamed | 1/2 lb. mussels boiled in 3/4 cup water | 1 squid | 8 string beans tied in knots | 1 banana heart sliced | 2 cups coconut cream | 5 tablespoons peanut butter | 1 1/2 tablespoons annatto powder astuete diluted in 3 tablespoons water | 2 tablespoons fish sauce | 3 tablespoons sh... | Pour 5 cups of water in a cooking pot. Let boil. Blanch the string beans and banana heart by placing these in the pot with boiling water and cook it for 3 to 4 minutes. Remove the vegetables and put these on a bowl with cold water and ice. Let it stay in the bowl for 3 minutes. Remove from the bowl and set aside. | Hea... | shrimp | crab | mussel | squid | sitaw | banana heart | coconut cream | peanut butter | annatto powder |
Pancit Molo Recipe | 10 minutes | 1 hour | 1 hour 10 minutes | 6 | 1 1/2 lbs. ground pork | 15 pieces medium shrimp shell removed and deveined | 30 to 35 pieces wrapper wonton | 1 medium yellow onion minced | 1/2 teaspoon garlic powder | 1/2 teaspoon sesame oil | 1 egg | 1 teaspoon salt | 1/8 teaspoon ground black pepper | 1/2 rotisserie chicken | 48 oz. chicken broth | 3 cups water |... | Start to prepare the wonton by chopping the shrimp into small pieces and put it in a mixing bowl. | Add ground pork, onion, sesame oil, egg, salt, garlic powder, and pepper. Mix well. | Lay a piece of wonton wrapper flat on a plate. Scoop 1 1/2 teaspoon of the mixture and place on the middle of the wrapper. Fold the wo... | pork | shrimp shell | wrapper wonton | garlic powder | sesame oil | egg | rotisserie chicken | chicken broth | green onion |
Spicy Chicken in Coconut Milk (Ginataang Manok) | 5 minutes | 1 hour | 1 hour 5 minutes | 4 | 1 1/2 lb. chicken cut into serving pieces | 10 pieces spicy red chili | 2 pieces spicy green pepper | 14 ounces coconut cream | 2 teaspoons turmeric powder | 1 cup mooring malunggay leaves | 1 thumb ginger julienne | 4 cloves garlic crushed | 1 medium red onion sliced | 1/2 chicken cube | 2 tablespoons fish sauce | Heat a cooking pot and then pour-in the coconut cream. | Add ginger, garlic, and onion. Stir and let boil. | Put-in the chicken. Let the liquid reboil. | Add the chili and turmeric powder. Stir. Cover and simmer for 35 minutes. | Add the mooring leaves (malunggay). Stir and cook for 5 minutes. | Add the fish sauce. Sti... | chicken | spicy red chili | spicy green pepper | coconut cream | turmeric powder | malunggay leave | thumb ginger julienne | chicken cube |
Pork Ginataan with Squash and String Beans | 10 minutes | 50 minutes | 1 hour | 4 | 1 1/2 lbs. pork cubed | 1 1/2 cup beef broth | 2 cups coconut milk | 1/4 cup shrimp paste bagoong | 1 piece butternut squash cubed | 1 bunch string beans cut into 2 inch pieces | 1 piece yellow onion sliced | 1 1/2 teaspoons garlic minced | 3 tablespoons cooking oil | 1/4 teaspoon ground black pepper | Salt to taste op... | Heat the cooking oil in a cooking pot. | Once the oil gets hot, saute the garlic and onion. | Add the ground black pepper. Stir and then add the pork. Cook the pork until the color turns light brown. | Pour the beef broth in the cooking pot. Let it boil. | Add the coconut milk. Stir and allow to boil once more. Cover a... | pork | beef broth | coconut milk | shrimp paste shrimp paste | butternut kalabasa | sitaw |
Ginisang Ampalaya with Shrimp (Sauteed Bitter Gourd) | 15 minutes | 20 minutes | 35 minutes | 3 | 1 piece ampalaya bitter gourd, cut in half lengthwise, cored, and sliced into thin pieces | 8 to 10 pieces shrimp | 2 pieces eggs beaten | 1 piece tomato cut into cubes | 1 piece onion sliced | 4 cloves garlic crushed and chopped | 3 tablespoons cooking oil | Salt and pepper to taste | Combine ampalaya and 1 tablespoon salt. Mix well. Let it stay for 15 minutes. Rinse with water. | Heat the cooking oil in a pan. | Once the oil gets hot, add the garlic. Saute until the color turns light brown. | Add the onion and tomato. Sauce until the texture turns soft. | Add the shrimp. Stir and cook for 2 minutes... | ampalaya bitter gourd | shrimp | egg | tomato | salt and pepper |
Pork Adobo Paksiw with Jeprox and Shrimp Fried Rice | 10 minutes | 1 hour | 1 hour 10 minutes | 4 | 1 serving of Pork Adobo Paksiw | 1 serving of crisy fried jeprox | 3 to 4 cups of shrimp fried rice | 1/2 cup spicy vinegar | 4 pieces hard boiled eggs | Prepare the Pork Adobo Paksiw, crisp fried jeprox, and shrimp fried rice. See the recipe for each dish in the link provided above. | In a single serve plate, arrange 1 cup of shrimp fried rice along with some yummy pork adobo paksiw and crispy fried jeprox. | Serve with a piece of hard boiled egg. | Share and enjoy! | serving pork adobo paksiw | serving crisy | shrimp | spicy vinegar | hard boiled egg |
Laing with Shrimp Recipe | 10 minutes | 1 hour | 1 hour 10 minutes | 8 | 1 lb. shrimp | 1/4 lb. sliced pork optional | 1 pack 3.5 oz dried taro leaves | 4 cans 8 cups coconut milk | 1/2 cup shrimp paste bagoong | 1 tablespoons red chili flakes or 1 tablespoon Sriracha sauce | 1 medium yellow onion sliced | 1/2 cup sliced ginger | 8 to 10 cloves crushed garlic | In a large cooking pot, combine the 8 cups coconut milk, pork, onion, shrimp paste, ginger, and garlic. Turn the heat on and then place the cooking pot over the stove and start to boil the mixture. | Once you see that the coconut milk starts to boil, gently stir. Let it boil completely and cover. Simmer (cook near boil... | shrimp | pork | taro leave | coconut milk | shrimp paste shrimp paste | red chili flake | ginger | crushed garlic |
Shrimp Pancit Canton Recipe | 10 minutes | 15 minutes | 25 minutes | 4 | 1 lb. medium to large shrimp deveined, shell and head removed | 16 ounces Pancit Canton noodles | 1 cup baby bok choy chopped | 1 cup Napa cabbage chopped | 1/2 small red bell pepper cut into strips | 1/2 small yellow bell pepper cut into strips | 1/2 small green bell pepper cut into strips | 1 medium yellow onion ... | Combine the shrimp with garlic powder, a sprinkle of salt, and ground black pepper. Toss to coat the shrimp evenly and let it marinate for at least 10 minutes. | Heat a wok and pour in 2 tablespoons of cooking oil. Once the oil is hot, pan-fry the shrimp for 1 minute on each side until theyre cooked through. Remove the... | shrimp | pancit canton noodle | baby bok choy | napa cabbage | bell pepper | chicken broth | oyster sauce | garlic powder |
Pancit Udon Recipe | 5 minutes | 25 minutes | 30 minutes | 4 | 1 package 12.8 oz. Udon noodles | 10 pieces squid balls cut in half | 1/2 small cabbage chopped | 1 medium carrot julienne | 1 medium yellow onion sliced | 1/4 lb. pork sliced into thin pieces and chopped | 1/2 cup soy sauce | 1 lemon | 1/4 cup chopped green onions or scallions | 1 1/2 to 2 tablespoons olive oil | 3 ta... | Prepare the udon noodles by boiling the water in a deep cooking pot. | Once the water starts to boil, put-in the udon noodles, boil for 10 to 12 minutes or until just about right and not soggy. | Drain the water and place the noodles in a colander or strainer to let the excess water drip. Immediately transfer the noodl... | udon noodle | squid ball | cabbage | carrot julienne | pork | lemon | green onion | olive oil | salt and pepper |
Tasty Pork Afritada Recipe | 10 minutes | 1 hour | 1 hour 10 minutes | 4 | 2 lbs pork shoulder cut into cubes | 1 large yellow onion minced | 4 cloves garlic minced | 6 pieces hotdogs or wieners sliced diagonally | 1 16 oz. can tomato sauce | 1 1/2 cups frozen green peas | 4 pieces potatoes cleaned and quartered | 2 teaspoons granulated white sugar | 3 tablespoons cooking oil | 2 to 3 cups be... | Heat the cooking oil in a cooking pot or deep pan. | Saute the garlic and onion when the oil becomes hot. | Once the onion is soft, add the pork and cook until light brown (around 3 to 5 minutes). | Pour-in the tomato sauce and beef broth. Stir. Let boil. Cover and simmer for 45 to 60 minutes or until the pork becomes ... | pork shoulder | hotdog | green pea | potato | beef broth |
Ginataang Langka with Pork Recipe | 5 minutes | 30 minutes | 35 minutes | 3 | 20 oz. unripe jackfruit chopped | 10 oz. pork cubed | 2 cups coconut milk | 4 pieces chili pepper chopped (optional) | 1 medium onion sliced | 1 teaspoon minced garlic | 1 tablespoon fish sauce | 1/4 teaspoon ground black pepper | 2 tablespoons cooking oil | Heat the cooking oil in a pan. | Once the oil becomes hot, saut the onion and garlic. | Add the pork. Cook until medium brown. | Pour the coconut milk in the pan. Let boil. Cover and simmer for 20 minutes. Add water if needed. | Add the ground black pepper, chili, and fish sauce. Stir. | Add the jackfruit. Stir and coo... | unripe jackfruit | pork | coconut milk | chili pepper |
Adobo Pork Chops | 10 minutes | 1 hour | 1 hour 10 minutes | 4 | 2 lbs. pork chops | 4 tablespoons dark soy sauce | 5 cloves garlic crushed | 3 tablespoons white or cane vinegar | 2 teaspoons whole peppercorn | 4 to 5 pieces dried bay leaves | 1 cup water | salt to taste if necessary | 3 tablespoons cooking oil | Heat cooking oil in a wide and deep pan. | Once the oil is hot, pan fry the pork chops turning them over once each side turns light to medium brown (this will take around 3 to 5 minutes per side depending on the thickness of your pork chops). | Put-in the garlic, peppercorns, and bay leaves. Continue to cook until the ... | pork | dark soy sauce | cane vinegar | whole peppercorn | dried bay leave |
Sayote Guisado with Chicken and Shrimp | 5 minutes | 20 minutes | 25 minutes | 3 | 1 large chayote sayote, cored and sliced | 6 ounces boneless chicken breast thinly sliced | 8 to 10 pieces medium shrimp deveined, shell and head removed | 5 cloves garlic crushed | 1 medium yellow onion sliced | 2 cups chicken broth | Salt and pepper to taste | 3 tablespoons cooking oil | Heat the cooking oil in a pan. | Saute the garlic and onion until the onion is soft. | Add the chicken slices. Cook for 2 minutes. | Pour-in 1 cup of chicken broth. Cover and let boil. Simmer for 15 minutes. | At this point, the liquid should have been reduced to more than half. Put-in the chayote. Cook for 2 minutes. ... | and | chicken breast | shrimp | chicken broth | salt and pepper |
Pancit Bato Guisado | 10 minutes | 35 minutes | 45 minutes | 4 | 3/4 lb. Pancit Bato | 2 cups chopped cabbage | 1 medium carrot julienned | 1 cup snap peas | 2 cups chicken broth | 6 ounces pork sliced | 6 ounces medium shrimp shell and head removed | 1/4 cup soy sauce | 2 tablespoons fish sauce | ground black pepper to taste | 1 onion sliced | 2 teaspoons minced garlic | 3 tablesp... | Heat the cooking oil in a cooking pot or deep pan. | Once the oil is hot, saute the garlic and onion. | Add the sliced pork. Cook for 3 minutes. | Pour-in the soy sauce, fish sauce, and chicken broth. Let boil. Simmer covered for 20 minutes. Add water if needed. | Add the ground black pepper. Stir. | Put-in the shrimp,... | pancit bato | cabbage | carrot | snap pea | chicken broth | pork | shrimp shell |
Spicy Pork Adobo Recipe | 5 minutes | 50 minutes | 55 minutes | 4 | 1 lb. pork butt diced | 1/4 cup light soy sauce | 3 tablespoons oyster sauce | 1 1/2 teaspoons whole peppercorn | 3 pieces dried bay leaves | 3 tablespoons white vinegar | 2 teaspoons granulated white sugar | 6 pieces dry red chili | 5 cloves garlic crushed | 1 cup water | 3 tablespoons cooking oil | Salt to taste | Heat the oil in a pan. | Brown the garlic. | Add-in the pork and then cook for 3 to 5 minutes or until light brown. | Pour-in soy sauce, oyster sauce, and water. Stir and then let boil. | Add the dry red chili, whole peppercorn, and bay leaves. Cover and the simmer for 40 to 45 minutes | Pour-in vinegar and allow to re... | pork | light soy sauce | oyster sauce | whole peppercorn | dried bay leave | dry red chili |
Pancit Habhab Recipe | 5 minutes | 35 minutes | 40 minutes | 6 | 1 lb. Miki Lucban | 1/2 lb. pork belly thinly sliced and chopped | 4 to 5 cups beef broth | 1/2 lb. shrimp cleaned | 1/4 lb. pig's liver sliced | 1 piece chayote sliced | 1 cup bok choy or pechay, chopped | 1 cup snap pea or snow pea | 3/4 cup shredded carrots | 1 medium onion sliced | 5 cloves garlic crushed | 4 table... | Heat 3 tablespoons of cooking oil in a wide cooking pot. | Stir-fry the chayote, snap pea, carrots, and bok choy for 3 to 4 minutes. Set aside. | On the same cooking pot, add remaining oil. Put-in the pork slices. Cook for 5 minutes or until the oil from the pork comes out. | Put-in the onion and garlic. Cook for 2 min... | miki lucban | pork belly | beef broth | shrimp | pig's liver | chayote | bok choy | snap pea | carrot | banana leaf |
Adobong Dilaw Recipe (Yellow Adobo) | 10 minutes | 50 minutes | 1 hour | 4 | 2 lbs. pork sliced | 1/2 cup white vinegar | 1 small yellow onion minced | 1 knob turmeric sliced | 6 cloves garlic crushed | 4 dried bay leaves | 1 piece pork or beef cube or 2 teaspoons beef powder | 1/2 teaspoon granulated white sugar | 1 cup water | 2 teaspoons peppercorn | 3 tablespoons cooking oil | Heat the cooking oil in a cooking pot. | Put-in the garlic and then cook until the color turns light brown. | Add the onion. Cook for 1 minute. | Put-in the sliced turmeric, peppercorn, and bay leaves. Cook for 10 to 15 seconds. | Add the pork slices. Cook while stirring once in a while until the pork turns light brown... | pork | knob turmeric | dried bay leave | beef cube | peppercorn |
Ginataang Hipon Recipe (Shrimp in Coconut Milk) | 5 minutes | 30 minutes | 35 minutes | 4 | 1 lb shrimp cleaned | 2 cups coconut milk | 2 pieces long green chili sliced | 2 pieces long red chili or about 6 pieces Thai chili sliced | 1 tablespoon ginger minced | 1 medium onion chopped | 3 teaspoons garlic minced | 1 1/2 tablespoons fish sauce | 1/3 teaspoon ground black pepper | 2 tablespoons cooking oil | Heat oil in a pan | Saut onion, ginger, and garlic | Add ground black pepper and fish sauce. Cook for 30 seconds. | Pour-in coconut milk. Let boil and reduce to half. Note: this is done by letting coconut milk evaporate by boiling in medium heat in about 20 to 25 minutes. | Put-in shrimps. Cook for 5 to 7 minutes. | Ad... | shrimp | coconut milk | long green chili | long red chili | ginger |
Pork Adobo with Tofu Recipe | 10 minutes | 1 hour | 1 hour 10 minutes | 4 | 1 lb pork cubed | 14 ounces tofu cubed and deep fried | 2 tablespoons oyster sauce | 4 pieces dried bay leaves | 5 cloves garlic crushed | 6 tablespoons soy sauce | 4 tablespoons vinegar | 1 cup water | 2 teaspoons sugar | 2 tablespoons cooking oil | Salt and pepper to taste | Heat oil in a cooking pot. | Saut garlic until color turns light brown. | Add pork and cook for 3 to 5 minutes or until the color turns light brown. | Pour-in soy sauce, oyster sauce, and water. Let boil and simmer for 45 minutes or until the pork becomes tender. | Add vinegar and wait until the liquid re-boils. Stir. ... | pork | tofu | oyster sauce | dried bay leave | salt and pepper |
Sinampalukang Manok Recipe | 10 minutes | 35 minutes | 45 minutes | 4 | 1 to 1 1/2 lb chicken sliced into serving pieces | 2 cups fresh spinach | 3 medium tomatoes quartered | 2 tablespoons fish sauce | 1 1/2 cups tamarind leaves | 1/2 lb long green beans or string beans | 1 medium Chinese eggplant sliced | 1 medium onion sliced | 1 tablespoon sinigang mix optional | 1 chicken bouillon | 3... | Heat oil in a cooking pot. | Saute onion and tomatoes. | When the onions and tomatoes becomes soft, add the chicken and then cook until the color of the outer part turns light brown. | Pour-in the fish sauce, and then add chicken bouillon. Stir. | Pour-in water and let boil. | Add tamarind leaves and sinigang mix powde... | chicken | spinach | tomato | tamarind leave | long sitaw | chinese eggplant | sinigang mix | chicken bouillon |
Bagoong Guisado Recipe | 5 minutes | 12 minutes | 17 minutes | 6 | 12 ounces shrimp paste | 1 medium tomato diced | 4 ounces pork with fat, sliced | 1 small onion minced | 3 cloves garlic minced | 3 1/2 tablespoons sugar | 3 teaspoons vinegar | Heat a pan and sear the pork until the oil comes out. | Add garlic, onion, and tomato then saut for 3 minutes. | Put the raw shrimp paste, sugar, and vinegar then stir. Cover and cook in low heat for 10 to 15 minutes. Stir once in awhile. | Transfer to a serving bowl and serve. | Share and enjoy! | tomato | pork |
Adobong Labong Recipe | 10 minutes | 30 minutes | 40 minutes | 4 | 2 to 2 1/2 cups bamboo shoot; cut in 1 to 2 inch length | 1/8 lb pork thinly sliced | 6 pieces shrimps shelled and deveined | 2 teaspoons salt | 1 cup pork or beef broth | 1/4 cup vinegar | 3 tablespoons cooking oil | 1 tablespoon minced garlic | 1 medium onion minced | Salt and ground black pepper to taste | Pour cooking oil in a wok then apply heat. | Saut garlic and onions | Add pork then cook for 5 minutes. | Pour-in pork or beef broth and let boil. Cover and simmer for 10 to15 minutes. | Add shrimps, bamboo shoots, salt, and ground black pepper. Simmer for 5 minutes. | Pour-in vinegar and let boil. Simmer uncovered for... | bamboo | pork | shrimp | beef broth |
Pancit Malabon Recipe | 20 minutes | 40 minutes | 1 hour | 2 | 1 lb thick rice noodles | 1/2 lb pork belly boiled and sliced | 1/2 cup annatto seeds diluted in 1/2 cup water also known as annatto water | 3/4 cup shrimp juice | 3 tablespoons fish sauce patis | 1/2 teaspoon ground black pepper | 1 tablespoon fresh garlic minced | 1 medium-sized onion minced | 1/4 cup pork rinds chic... | Cook the noodles according to package instructions. If you are using the traditional Pancit Malabon noodles, you will need to soak it in water overnight before cooking. Set aside. | Start making the sauce by sauting the minced garlic and onion. | Add chopped boiled pork and cook for 3 minutes. | Add fish sauce and grou... | thick rice noodle | pork belly | annatto seed | shrimp juice | fish sauce fish sauce | pork rinds chicharon | shrimp | adobong pusit | napa cabbage pechay baguio | lemon | tinapa flake | hard boiled egg | parsley |
Egg Foo Young Recipe | 5 minutes | 15 minutes | 20 minutes | 3 | 1/2 cup shrimp minced | 1 cup ground pork | 1/2 cup mung bean sprouts | 1 medium sized onion diced | 1 red bell pepper diced | 1/2 cup crimini or white mushrooms diced | 1/2 cup green onions or onion leeks chopped | 2 cups cooking oil | 7 pieces raw eggs | 1 tablespoon cooking rice wine | Salt and pepper to taste | 1 c... | Make the sauce. Heat a saucepan and pour-in the chicken broth then let boil. Add the soy sauce and oyster sauce then stir. Pour-in the cornstarch diluted in water then cook until the texture becomes thick. Turn-off heat and transfer to a bowl. Set aside. | Spray or pour a little cooking oil in a frying pan and turn on ... | shrimp | pork | mung bean sprout | bell pepper | white mushroom | green onion | raw egg | rice wine | salt and pepper | chicken broth | oyster sauce | cornstarch |
Shared Recipe: Tortang Talong with Giniling | 10 minutes | 30 minutes | 40 minutes | 3 | 2 common eggplants or 4 chinese eggplants | 2 or 3 eggs for each eggplant | salt and pepper | cooking oil | 1 pound ground beef | 1 to mato | 1 onion | 3 garlic cloves chopped or crushed | Grill the eggplants until the color of the skin is black. | | Let the eggplants cool for a while and peel off the skin. | Crack the eggs (2 or 3 at a time) and place in a bowl.Add salt and beat the eggs. | | Place the eggplants on a flat surface and flatten carefully using a fork (avoid to peek holes in the eggplants... | chinese eggplant | each eggplant | salt and pepper | beef | mato |
Ginataang Manok Recipe | 12 minutes | 45 minutes | 57 minutes | 4 | 2 lbs chicken cut into serving pieces | 2 cups coconut milk | 1/2 bunch spinach | 2 tbsp garlic minced | 1 large onion sliced | 2 tbsp ginger julienned | 8 ounces green papaya wedged | 1/2 tsp paprika optional | 1 piece long green chili optional | 4 pieces Thai chili or siling labuyo if available, chopped (optional) | ... | Heat the cooking pot and pour-in the cooking oil. | Saut the garlic, onion, and ginger. | Add the chicken and cook until the color of the outer part turns light brown. | Pour-in the coconut milk while stirring and bring to a boil. | Sprinkle some paprika then simmer for 30 minutes or until the chicken is tender and the... | chicken | coconut milk | spinach | ginger | green papaya | paprika | long green chili | thai chili | salt and pepper |
Nilasing na Hipon Recipe (Drunken Shrimp) | 30 minutes | 10 minutes | 40 minutes | 4 | 1 lb. shrimp | 2 cups white wine | 3 cups flour | 1 tsp salt | 1 tsp ground black pepper | 3 cups cooking oil | Marinade the shrimps in wine (or liquor) for 30 to 40 minutes | Place the flour, salt, and pepper in a clear plastic bag and mix well by shaking | Put the shrimps in the plastic bag and shake until all the shrimps are coated with flour | In a deep pot or pan, put-in the cooking oil and deep fry the shrimps until the sh... | shrimp | white wine | flour |
Ginataang Gulay (Filipino Vegetable Stew in Coconut Milk) | 15 minutes | 35 minutes | 50 minutes | 4 | 500 g kalabasa calabaza squash/pumpkin, cubed into 2-inch pieces | 250 g sitaw snake beans/yard-long beans, cut into 2-inch lengths | 300 g pork belly liempo, thinly sliced | 300 g medium shrimp hipon, peeled and deveined | 2 cans 400ml each coconut milk (gata) | 1 medium onion sibuyas, finely chopped | 6 cloves garlic... | Heat oil in a large pot over medium heat. Add minced garlic and cook until fragrant, about 30 seconds. Add diced onions and cook until soft and clear, about 2-3 minutes. | Add the sliced pork belly and cook until it starts to brown, about 5-7 minutes. Stir occasionally to prevent sticking. | Pour in the coconut milk an... | kalabasa calabaza kalabasa pumpkin | sitaw snake beans sitaw | pork belly liempo | shrimp | coconut milk | onion sibuya | garlic bawang | shrimp stock | salt asin and pepper | ginger luya | bird's eye chili | lemongrass tanglad |
Adobo Pork Chops | 10 minutes | 1 hours | 1 hours 10 minutes | 4 | 2 lbs pork chops | 4 tablespoons dark soy sauce | 5 cloves garlic crushed | 3 tablespoons white or cane vinegar | 2 teaspoons whole peppercorn | 4-5 pieces dried bay leaves | 1 cup water | Salt to taste if necessary | 3 tablespoons cooking oil | Heat cooking oil in a wide and deep pan over medium-high heat. | Pan fry the pork chops, turning once, until each side turns light to medium brown (about 3-5 minutes per side depending on thickness). | Add the aromatics - garlic, peppercorns, and bay leaves. Continue cooking until the garlic turns light brown (2-3 minu... | pork | dark soy sauce | cane vinegar | whole peppercorn | dried bay leave |
Filipino Chicken and Pork Adobo (Adobong Manok at Baboy) | 20 minutes | 1 hours | 30 minutes | 6 | 11/2 pounds pork shoulder or belly liempo, cut into 2-inch cubes | 11/2 pounds chicken parts manok, preferably bone-in | 1 cup white vinegar suka | 1/2 cup soy sauce toyo | 1 whole head garlic bawang, minced | 1 large onion sibuyas, sliced thinly | 2 bay leaves dahon ng laurel | 1 tablespoon whole black peppercorns pam... | First, pat dry your chicken pieces and pork belly cubes with paper towels. Season them well with salt and black pepper on all sides. | Heat your large pot or pan over medium heat. Add oil and let it get hot. Once hot, add your sliced onions and cook them until they turn clear and soft, about 3 minutes. Add all the minc... | pork shoulder | chicken | vinegar suka | soy sauce soy sauce | whole garlic bawang | onion sibuya | dahon ng laurel | whole black peppercorns pamintum | water tubig | salt asin | potatoes patata | hard boiled eggs itlog | brown sugar asukal na pula |
Sinigang na Hipon sa Calamansi (Filipino Shrimp Sour Soup) | 15 minutes | 15 minutes | 30 minutes | 4 | 5 cups water tubig or rice washing | 1 medium onion sibuyas, peeled and quartered | 2 medium Roma tomatoes kamatis, quartered | 2 tablespoons fish sauce patis | 1 cup daikon radish labanos, peeled and sliced 1/2-inch thick | 1 pound head-on shrimp hipon, cleaned and deveined | 1/2 cup freshly-squeezed calamansi juice |... | Start by cleaning one pound of shrimp. Keep the heads on but remove the whiskers and black vein inside. Rinse them well with cold water and let them drain. | Cut one onion into four pieces. Do the same with two tomatoes. Peel the daikon radish and cut into thick slices. Wash the pechay well and cut off the tough bottom... | rice water | onion sibuya | roma tomatoes kamati | fish sauce fish sauce | daikon radish labanos | shrimp | calamansi juice | pak choi pechay | salt asin | eggplant talong | okra | sitaw | kangkong | taro gabi |
Shrimp Sarciado (Sarsiyadong Hipon) | 15 minutes | 10 minutes | 25 minutes | 4 | 6-8 large eggs itlog, beaten | 1/4 cup butter mantikilya | 2 medium tomatoes kamatis, halved and thinly sliced | 11/2 medium onions sibuyas, thinly sliced | 1/2 pound shrimp hipon, cleaned, deveined, shell-on | Pinch salt asin | 2 tablespoons green onions dahon ng sibuyas, chopped for garnish | Heat your non-stick pan over medium heat (350F/180C). While the pan is heating up, make sure your shrimp is cleaned and deveined but keep the shells on for extra flavor. Add the butter and let it melt completely without browning. Once melted, add your thinly sliced onions and tomatoes to the pan. Let them cook together... | eggs itlog | butter mantikilya | tomatoes kamati | onions sibuya | shrimp | pinch salt asin | green onion dahon ng sibuya |
Filipino Chop Suey (Chopsuey) Recipe | 25 minutes | 30 minutes | 55 minutes | 6 | 250 g kasim pork shoulder [Baboy na Kasim], cut into thin strips | 250 g pork liver [Atay ng Baboy] sliced | 250 g medium shrimp [Hipon] peeled and deveined | 6 quail eggs [Itlog ng Pugo] boiled and peeled | 2 medium potatoes [Patatas] julienned | 2 carrots [Karot] diagonally sliced | 1 head broccoli [Brokoli] cut into... | First, prepare all ingredients. Slice pork and liver into thin, even strips. Clean and peel the shrimp. Cut potatoes and carrots into long, thin strips. Cut broccoli and cauliflower into small, bite-sized pieces. Trim snow peas and cut Baguio beans diagonally. Dice bell pepper, crush garlic, and chop onions. Mix cornst... | kasim pork shoulder | pork liver | shrimp | quail egg | potato | carrot | broccoli | cauliflower | young corn | snow pea | baguio bean | bell pepper | 80g oyster sauce | all purpose flour | salt and pepper |
Sizzling Gambas Recipe (Restaurant-Style) | 15 minutes | 15 minutes | 20 minutes | 4 | 1 kilogram large shrimp Hipon, cleaned and deveined | 3-4 pieces calamansi Philippine lime or 2 tablespoons calamansi juice | 1 tablespoon salt Asin | 3 tablespoons cooking oil | 1 stick 1/2 cup butter | 3 tablespoons minced garlic Bawang | 1 white onion Sibuyas, sliced | 4 medium red tomatoes Kamatis, diced | 1 cup gr... | Start by marinating the shrimp. In a large bowl, mix the cleaned shrimp with calamansi juice and 1 tablespoon of salt. Let this sit for 30 minutes at room temperature. | While waiting, prepare all your ingredients and have them ready beside your stove. This will make cooking smoother. | Heat your pan over medium heat (... | shrimp | calamansi philippine lime | salt asin | butter | garlic bawang | onion sibuya | red tomatoes kamati | bell pepper berdeng | rice wine shaoxing wine | tomato sauce | worcestershire sauce | paminta | chili powder | cayenne pepper powder | salt asin and pepper | fried egg pritong itlog | cilantro wansuy | green o... |
Ginisang Upo at Hipon (Filipino Bottle Gourd and Shrimp Stir-fry) | 15 minutes | 20 minutes | 35 minutes | 4 | 1/2 pound medium shrimp hipon, head-on [about 15-20 pieces] | 2 medium upo bottle gourd [approximately 2 pounds] | 1 medium onion sibuyas, peeled and thinly sliced | 2 cloves garlic bawang, peeled and minced | 2 medium tomatoes kamatis, chopped | 3/4 cup water tubig | 1 tablespoon cooking oil mantika | 1 tablespoon fis... | Begin by peeling and deveining the shrimp, keeping the heads. Place the shrimp heads in a bowl with 3/4 cup water. Press the heads with a spoon to release their flavor, then strain the liquid and set aside. | Wash your bottle gourd (upo) and cut off both ends. Peel the skin using a vegetable peeler. Cut the upo in half... | shrimp | upo bottle gourd | onion sibuya | garlic bawang | tomatoes kamati | water tubig | oil mantika | fish sauce fish sauce | salt asin | black pepper paminta |
Bulanglang na Bangus at Hipon (Filipino Milkfish and Shrimp Soup with Guava) | 15 minutes | 20 minutes | 35 minutes | 4 | 1 whole milkfish bangus, scaled, gutted, and cut into serving pieces | 1/2 pound large shrimp hipon, tendrils trimmed | 10 guavas bayabas, preferably a mix of ripe and slightly green | 1 bunch water spinach kangkong | 1 medium onion sibuyas, peeled and quartered | 7 cups water tubig | 1 tablespoon fish sauce patis | Sa... | Prepare all your ingredients before starting. Cut the milkfish into serving pieces, clean the shrimp, and slice the guavas in half. Separate the kangkong leaves from the stalks and wash thoroughly. | Using a small spoon, scoop out the seeds from the guavas. Place the seeds and pulp in a bowl with 1 cup of water. Mash e... | whole milkfish bangus | shrimp | guavas bayaba | kangkong | onion sibuya | water tubig | fish sauce fish sauce | salt asin | whole black peppercorns pamintum |
Ginisang Togue (Filipino Bean Sprouts Stir-Fry) | 10 minutes | 10 minutes | 20 minutes | 4 | 450 g 4 cups bean sprouts (togue), thoroughly cleaned | 225 g shrimp hipon, peeled and deveined | 1 large carrot karot, julienned | 12 pieces green beans sitaw, sliced diagonally | 1 medium onion sibuyas, thinly sliced | 2 cloves garlic bawang, minced | 1 tablespoon canola oil mantika | 1 tablespoon fish sauce patis | ... | First, clean your bean sprouts and remove any dark spots and stringy tails. Keep them in a colander to drain completely. While they drain, peel and clean your shrimp. Then slice your carrots into thin diagonal strips, cut your green beans into diagonal pieces, thinly slice your onion, and mince your garlic. | Heat your... | bean sprout | shrimp | carrot karot | sitaw | onion sibuya | garlic bawang | canola oil mantika | fish sauce fish sauce | salt asin | black pepper paminta |
Ginisang Sayote with Shrimp (Sauted Chayote) | 15 minutes | 15 minutes | 30 minutes | 6 | 4 sayote/chayote sayote - peeled, cored, and sliced | 1/2 pound large shrimp hipon - peeled, deveined, cut into bite-sized pieces | 1 medium onion sibuyas - chopped | 2 cloves garlic bawang - minced | 2 ripe Roma tomatoes kamatis - chopped | 2 tablespoons oyster sauce | 1 tablespoon cooking oil | 1 cup hot water | Salt... | Wear rubber gloves to peel the sayote. Cut each sayote in half lengthwise, remove the core, then slice into uniform bite-sized pieces. If you don't have gloves, rub the cut surfaces of the sayote together for 30 seconds until a white foam appears this removes the sticky sap. | Peel and chop the onion. Peel and mince t... | sayote chayote | shrimp | onion sibuya | garlic bawang | roma tomatoes kamati | oyster sauce | hot water | salt asin |
Bulanglang na Hipon (Kapampangan Shrimp Sinigang with Guava) | 15 minutes | 25 minutes | 40 minutes | 4 | 1 pound head-on large shrimp hipon | 7 large ripe guavas bayabas - mixed ripeness preferred | 5 cups water | 1 large white onion sibuyas, peeled and quartered | Salt asin to taste | 1 bunch water spinach kangkong | Optional: 2-3 finger chilies siling pangsigang | Take your shrimp, cut off the tendrils but keep the heads on. Wash them well and set aside. | Cut all your guavas in half. Using a spoon, scoop out the seeds and pulp into a bowl. Add 1 cup of water to the seeds and pulp, then mash everything together with the back of your spoon. Strain this through a fine-mesh straine... | shrimp | guavas bayaba | onion sibuya | salt asin | kangkong | finger chili |
Ginataang Hipon (Filipino Coconut Milk Shrimp) | 10 minutes | 25 minutes | 35 minutes | 4 | 1 lb shrimp hipon, cleaned and deveined | 2 cups coconut milk gata | 2 pieces long green chili siling haba, sliced | 2 pieces long red chili or 6 pieces Thai chili siling labuyo, sliced | 1 tablespoon ginger luya, minced | 1 medium onion sibuyas, chopped | 3 teaspoons garlic bawang, minced | 11/2 tablespoons fish sauce... | Heat 2 tablespoons cooking oil (mantika) in a large skillet or wok (kawali) over medium heat (180C/350F). Add the chopped onion (sibuyas) and saut until translucent, about 2-3 minutes. | Add 1 tablespoon minced ginger (luya) and 3 teaspoons minced garlic (bawang). Cook until fragrant, stirring occasionally, about 1-2 m... | shrimp | coconut milk coconut milk | long green chili | long red chili | ginger luya | onion sibuya | garlic bawang | fish sauce fish sauce | black pepper paminta | oil mantika |
Ginisang Ampalaya at Hipon (Bitter Gourd with Shrimp) | 20 minutes | 15 minutes | 35 minutes | 4 | 4 medium ampalaya bitter gourd | 1/2 pound medium shrimp hipon, peeled and deveined | 2 large eggs itlog | 2 large Roma tomatoes kamatis | 1 medium onion sibuyas | 3 cloves garlic bawang | 1 tablespoon fish sauce patis | 1/2 teaspoon sugar asukal | Salt asin at paminta to taste | 1 tablespoon cooking oil mantika | 1 cu... | Start by preparing the ampalaya: Cut 4 medium bitter gourds lengthwise (hatiin sa haba), carefully remove all seeds and white pith as this reduces bitterness. Slice thinly (hiwain ng manipis). Prepare the remaining ingredients at room temperature: thinly slice 1 medium onion (sibuyas), mince 3 cloves of garlic (bawang)... | ampalaya bitter gourd | shrimp | eggs itlog | roma tomatoes kamati | onion sibuya | garlic bawang | fish sauce fish sauce | sugar asukal | salt asin | oil mantika | water tubig |
Crispy Nilasing na Hipon (Filipino Drunken Shrimp) | 10 minutes | 15 minutes | 30 minutes | 4 | 1 pound small shrimp head-on (51/60 count) (hipon) | 1/2 cup gin or rum you can use local lambanog | 4 cloves garlic peeled and minced (bawang) | 2 teaspoons salt asin | 1 teaspoon black pepper paminta | 3/4 cup all-purpose flour arina | 1/4 cup cornstarch corn starch | Canola oil for deep frying mantika | 1/2 cup whit... | Begin by preparing the shrimp (paghahanda ng hipon). Using scissors, trim off the tendrils (mga pangit), wash thoroughly, and drain well. Pat the shrimp completely dry with paper towels - this ensures proper coating adhesion. | Create the marinade by combining gin or lambanog with minced garlic (bawang), salt (asin), a... | shrimp | local lambanog | salt asin | black pepper paminta | all purpose flour arina | cornstarch corn starch | deep frying mantika | vinegar suka | garlic bawang | bird's eye chili | salt and pepper |
Siopao Pork Asado Recipe | 45 mins20 mins | 1 hour20 mins | 1 hour 45 mins40 mins | 8 | 1 tbsp Active Dry Yeast | 1 tbsp Baking Powder | 1 tbsp White Sugar | 3 tbsp Shortening | 1/4 cup White Sugar | 5 cups All Purpose Flour | Warm Water | Cooking Oil 2 tbsp | Black Pepper 1 tbsp ground | Star Anise 2 pcs | Corn Starch 3 tbsp | Brown Sugar 4 tbsp | Oyster Sauce 2 tbsp | Soy Sauce 4 tbsp | Garlic m... | Pour the yeast and 1 tbsp white suger in the warm water. | Stir well and let stand for 5 minutes until yeast activates. Set aside. | In a mixing bowl, add flour, 1/4 cup sugar and yeast mixture. Mix. Add baking powder and shortening. | Mix until dough is formed. | On a flat surface, sprinkle flour and transfer the doug... | active dry yeast | shortening | all purpose flour | warm water | anise | corn starch | brown sugar | oyster sauce | pork | pork broth |
Pancit Bihon Guisado Recipe | 15 mins | 40 mins | 55 mins | 4 | 3 tbsp of cooking oil | 2 tsp black ground pepper | 3 tbsp soy sauce | 30 g oyster sauce | 5 cloves garlic, minced | 1 onion, sliced | 1 medium sized carrot, sliced | 1 cup snow peas | 1/2 head of small cabbage, sliced | 1 chorizo, cut | 1/4 kg sliced pork | 1/4 kg chicken breast | 8 g dried shrimp | 3 pcs calamansi | ... | Soak the bihon (rice noodles) in a bowl with lukewarm water for 7 minutes. | In a pan, pour 4 cups of water and boil the chicken for about 10 minutes or until tender. | Separate the chicken and reserve the stock. | Cut chicken into small pieces. | Heat oil at medium heat in a pot, sautee garlic. | Add the onion and por... | oyster sauce | carrot | snow pea | cabbage | chorizo | pork | chicken breast | dried shrimp | calamansi | bihon |
Bagoong Alamang Recipe | 5 mins | 15 mins | 20 mins | 8 | 12 ounces shrimp paste | 1 medium tomato, diced | 4 ounces pork (with fat), sliced | 1 small onion, minced | 3 cloves garlic, minced | 31/2 tablespoons sugar | 3 teaspoons vinegar | Heat a pan and sear the pork until the oil comes out. | Add garlic, onion, and tomato then sauts for 5 minutes. | Put the raw shrimp paste, sugar, and vinegar then stir. | Cover and cook over low heat for about 15 minutes. | Stir once in awhile. | Transfer to a bowl. | Serve. | tomato | pork |
Pancit Malabon Recipe | 20 minutes | 40 minutes | 1 hour | 6 | 1 kilo thick rice noodles | 6 tbsp achuete oil | 6 cups shrimp stock | 2 tbsp minced garlic | 1 cup all-purpose flour | 1 cup of water | 2 tbsp fish sauce | salt and pepper to taste | 2 cup napa cabbage, shredded | 1/2 kilo pork belly | 4 hard-boiled eggs, sliced | 1 1/2 cup shrimps, head on | 1/2 cup spring onions, ch... | Cook rice noodles according to package instructions. If using traditional Pancit Malabon rice noodles, soak it overnight. | Combine noodles, sauce, cabbage, crushed chicharon, and tinapa flakes. Toss, then transfer to a plate. | Top it with shrimps, pork, egg slices, spring onions, and fried garlic. Serve with sliced c... | thick rice noodle | shrimp stock | all purpose flour | salt and pepper | napa cabbage | pork belly | hard boiled egg | shrimp | green onion | calamansi | fried garlic bit | smoked tinapa | chicharon |
Filipino Paella Recipe | 15 mins | 35 mins | 50 mins | 7 | 2 Cups rice | 1 Cup shrimp | 3 pcs Blue crabs, cleaned | 1/2 kilo Manila clams | 2 Fish fillet | 1/2 kilo mussels | 1 medium Onion, sliced | 2 Cloves garlic | 1/2 Red pepper | 1 Can green beans | 1 tsp saffron flower | 1 tsp annatto powder | 1 tbsp tomato paste | 1/2 Cup canned tomato | 1/2 Cup stocks from shrimp heads... | Heat the oil in a large frying pan over moderate heat, saute the garlic, and onion. | Stir in the annatto and mix well, then drop-in canned tomato and cook for a few minutes. | Add tomato paste and shrimp stock and bring to a boil. | Stir in clams, crabs, mussels, shrimp and fish, season with salt and pepper. | Cover a... | rice | shrimp | blue crab | manila clam | fish fillet | mussel | red pepper | sitaw | saffron flower | annatto powder | tomato paste | tomato | canola cooking oil | salt and pepper |
Creamy Chicken Adobo (Adobo Sa Gata) | 10 mins | 45 mins | 55 mins | 5 | 1 kilo Chicken (legs/thighs) | 1/2 cup Vinegar | 1 cup Soy Sauce | 1 tsp coarsely ground black pepper | 3 tbsp vegetable oil | 1 tbsp minced garlic | 1 cup coconut cream | 1 red bell pepper, cut into strips | 23 finger chilies | Combine Vinegar, Soy Sauce, and ground pepper. | Pour over chicken, mixing well to let the flavor seep in. | Heat oil in a large saucepan and saute garlic until lightly golden. | Remove garlic. | Drain chicken and set aside marinade. | Quick-fry chicken pieces until skin are golden. | Add reserved marinade and garlic. ... | chicken | vegetable oil | coconut cream | bell pepper | finger chili |
Chicken Pochero Recipe (Pocherong Manok) | 15 mins | 35 mins | 50 mins | 5 | 1 Kilo Chicken (cut into serving pieces) | 1 bunch Pechay | 1 bundle green beans, cleaned and ends trimmed | 4 pcs. Saging (Saba)sliced | 1 medium-sized onion, diced | 2 tsp whole peppercorn | 2 tbsp fish sauce | 1 tsp garlic | 1 small can tomato sauce | Heat oil in the pot and fry the banana until color turns golden brown. | Once done, set the bananas aside | Saut the garlic, onion, and tomato | Add the Chicken and cook for 5 minutes | Add the fish sauce, tomato sauce, and whole peppercorn and mix well | Add the water and simmer until meat is tender | Add the bok choy... | chicken | pechay | sitaw | saging | whole peppercorn |
Chicken Afritada Recipe | 35 mins | 45 mins | 1 hour 20 mins | 5 | 1 1/2 lbs Chicken (Bite Size) | 1 large potato, chunks | 1 large carrot, chunks | 1 medium red bell pepper, chunks | 1 medium onion, chunks | 1/4 cup green peas | 4 cloves garlic, minced | 1/2 can 8 oz tomato sauce | 1 1/4 cup water | 1 tbsp fish sauce | Salt | Cooking oil | Heat cooking oil in a pan. | Saute potatoes, carrots and bell pepper and set aside | Using the same pan, saute garlic and onion | Add the Chicken | Simmer for 10-15 minutes or until tender. (requires occasional stirring). | Add the fish sauce and cook for 3 minutes. | Add water when it starts to dry up. | Bring to a bo... | chicken | potato | carrot | bell pepper | chunk | green pea | tomato sauce |
Creamy Palabok | 20 minutes | 40 minutes | 1 hour | 8 | 1/4 cup oil|1/2 pound ground pork|1 tablespoon fish sauce|1 packet (8 gms) Maggi Magic Sarap|2 packs (250 ml each) Nestle All-Purpose cream|8 pieces poached shrimp|1 cup fried tofu cubes|2 tablespoons fried garlic bits|1 cup tinapa flakes|1 cup chicharon, crushed|1/4 cup chopped green onions|4 hardboiled eggs, peeled a... | Cook noodles in boiling water according to package directions. Drain well.|In a pan, heat about until the color is extracted. Remove the seeds from the pan.|Cook ground pork until lightly browned, breaking apart with the back of the spoon.|Season with fish sauce and Magic Sarap. Stir to distribute.|Add Nestle cream and... | pork | nestle all purpose cream | shrimp | fried tofu cube | fried garlic bit | tinapa flake | chicharon | green onion | egg | calamansi |
Chicken and Pork Adobo | 10 minutes | 1 hour | 1 hour 10 minutes | 6 | 1 tablespoon canola oil|1 onion, peeled and sliced thinly|1 head garlic, peeled and minced|1 1/2 pounds pork shoulder or belly, cut into 2-inch cubes|1 1/2 pounds chicken, cut into serving parts|1 cup vinegar|1/2 cup soy sauce|1 cup water|2 bay leaves|salt and pepper to taste | In a wide pan over medium heat, heat oil. Add onions and garlic and cook until softened.|Add pork and cook, turning as needed, until lightly browned. Cook, stirring occasionally, for about 7 to 10 minutes.|Add chicken and cook, stirring occasionally, until lightly browned and juices run clear.|Add vinegar and bring to ... | canola oil | pork shoulder | chicken | bay leave | salt and pepper |
Ginisang Ampalaya at Hipon | 15 minutes | 15 minutes | 30 minutes | 4 | 4 medium ampalaya|1 tablespoon canola oil|1 onion, peeled and thinly sliced|2 cloves garlic, peeled and minced|2 large Roma tomatoes, chopped|1 tablespoon fish sauce|1/2 pound medium shrimp, peeled and deveined|1 cup water|2 eggs, beaten|1/2 teaspoon sugar|salt and pepper to taste | Cut ampalaya lengthwise and with a spoon, remove seeds and scrape off white pith. Sliced thinly and place in a bowl of cold water until needed. Drain well when ready to use.|In a wide skillet over medium heat, heat oil. Add onions and garlic. Cook, stirring regularly, until softened.|Add tomatoes and cook, mashing with... | ampalaya | canola oil | roma tomato | shrimp | egg | salt and pepper |
Pancit Palabok | 30 minutes | 30 minutes | 1 hour | 6 | 1/2 pound shrimp|canola oil|1/2 pound pork belly, diced|8 ounces firm tofu|1/2 cup tinapa flakes|1 head garlic, peeled and minced|1 cup pork cracklings (chicharon), crushed|4 hardboiled eggs, peeled and quartered|1/4 cup green onions, chopped|calamansi or lemon, cut into wedges|shrimp heads ( reserved from peeling the ... | Peel shrimp, leaving tail intact. Reserve shrimp heads. In a saucepan over medium heat, bring 1 cup water to a boil. Place shrimp in a fine-mesh sieve and dip in the boiling water until the shrimp change color. Remove from the pot and set aside. Reserve liquid.|In a skillet over medium heat, add pork belly and cook, st... | shrimp | canola oil | pork belly | firm tofu | tinapa flake | pork crackling | egg | green onion | calamansi | the shrimp | annatto seed | flour | shrimp bouillon | salt and pepper | rice noodle |
Mock Pancit Canton Stir-Fry | 10 minutes | 20 minutes | 30 minutes | 4 | 2 packs Lucky Me Instant Pancit Canton or Indomie instant ramen noodles|1 tablespoon canola oil|1 onion, peeled and chopped|1/4 pound boneless chicken breast, sliced thinly|2 pieces Chinese sausage, sliced thin in a bias|1/4 pound shrimp, peeled and deveined|1 large carrot, peeled and julienned|1 head broccoli, cut int... | In a sauce pot over medium heat, cook instant noodles according to package directions. Drain well, reserving about 1/4 cup of the liquid.|Add seasoning packet to the drained noodles and toss to fully coat.|In a wide pan over medium heat, heat canola oil. Add onions and cook until softened.|Add chicken and cook, stirrin... | lucky me instant pancit canton | canola oil | chicken breast | chinese sausage | shrimp | carrot | broccoli | fried garlic bit | green onion | calamansi |
Chicken Pochero | 15 minutes | 40 minutes | 55 minutes | 6 | 1/4 cup canola oil|3 saba bananas, peeled and halved|2 medium potatoes, peeled and quartered|1 onion, peeled and thinly sliced|2 cloves garlic, peeled and minced|3 pounds chicken, cut into serving parts|1 tablespoon fish sauce|1 cup tomato sauce|3 cups water|2 chorizo de bilbao, cut into 1-inch thick pieces|1 cup garba... | In a pot over medium heat, heat oil. Add bananas and fry until lightly browned. Remove from pan and drain on paper towels.|Add potatoes and fry until lightly browned. Remove from pan and drain on paper towels.|Remove excess oil except for about 2 tablespoons. Add onions and garlic and cook until softened.|Add chicken a... | canola oil | saba banana | potato | chicken | tomato sauce | chorizo | garbanzo bean | sitaw | napa cabbage | pechay | salt and pepper |
Ginataang Gulay | 15 minutes | 30 minutes | 45 minutes | 6 | 1 tablespoon canola oil|1 onion, peeled and chopped|2 cloves garlic, peeled and minced|1/2 pound pork belly, cut into 1-inch strips|1/2 pound medium shrimp, peeled and deveined|1 tablespoon shrimp paste|2 cans (13.5 ounces each) coconut milk|8 ounces frozen young green jackfruit, thawed and cut into 1-inch pieces or 1 ... | In a wide pan over medium heat, heat oil. Add onions and garlic and cook until softened.|Add pork and cook, stirring occasionally, until lightly browned.|Add shrimp and cook just until the color changes to pink.|Add shrimp paste and cook, stirring regularly, for about 1 to 2 minutes.|Add coconut milk. Simmer for about ... | canola oil | pork belly | shrimp | coconut milk | young green jackfruit | calabasa | sitaw | 1 thickness | salt and pepper |
Pancit Langlang | 20 minutes | 40 minutes | 55 minutes | 12 | 1 pound boneless, skinless chicken breasts|1 onion, peeled and quartered|1 teaspoon salt|1 teaspoon peppercorns|2 bay leaves|4 ounces cellophane noodles (sotanghon)|2 tablespoons vegetable oil|1 onion, peeled and chopped|3 cloves garlic, peeled and minced|1 pound ground pork|1/4 cup oyster sauce|2 tablespoons sesame oi... | In a large pot, arrange chicken in a single layer. Add quartered onions, salt, peppercorns, and bay leaves.|Add enough cold water to cover chicken to about 1-inch high (I used about 6 cups). Bring to a boil, skimming scum floats on top.|Cover, reduce heat to low, and gentlysimmer for about 10 to 15 minutes or until the... | chicken breast | peppercorn | bay leave | cellophane noodle | vegetable oil | pork | oyster sauce | sesame oil | carrot | sitaw | cabbage | the chicken | miki noodle |
Gising Gising | 15 minutes | 45 minutes | 1 hour | 4 | 1 tablespoon canola oil|1 onion, peeled and chopped|2 cloves garlic, peeled and minced|1 pound ground pork|1 tablespoon shrimp paste|1 cup coconut milk|salt and pepper to taste|4 Thai chili peppers, ends trimmed and minced|1 cup coconut cream|1 pound green beans, ends trimmed and cut into 1/4-inch thick | In a pan over medium heat, heat oil. Add onions and garlic and cook until softened.|Add ground pork and cook, breaking apart with the back of the spoon, until lightly browned.|Add shrimp paste and continue to cook, stirring occasionally, for about one minute.|Add coconut milk and chili peppers. Bring to a simmer.|Lower... | canola oil | pork | coconut milk | salt and pepper | thai chili pepper | coconut cream | sitaw |
Pancit Malabon | 20 minutes | 40 minutes | 1 hour | 6 | 1 package (16 ounces) thick cornstarch or rice noodle sticks|water|canola oil|4 cups napa cabbage, shredded|1/2 pound pork belly, diced|1/2 pound squid, cleaned and cut into rings|1/2 pound large head-on shrimp,|1 cup tinapa flakes|1 cup pork cracklings, crushed|fried garlic bits|4 hardboiled eggs, peeled and quartered... | In a bowl, soak noodles in water just until softened. Drain well.|In a pot over medium heat, bring about 6 cups of water to a boil. Add noodles and cook for about 5 to 7 minutes or until cooked but firm to bite. Drain well and set aside.|In a pot over medium heat, bring about 2 cups water to a boil. Add cabbage and coo... | thick cornstarch | canola oil | napa cabbage | pork belly | squid | shrimp | tinapa flake | pork crackling | fried garlic bit | egg | green onion | calamansi | shrimp stock | annatto powder | shrimp base powder | cornstarch | crab fat | salt and pepper |
Chicken Adobo with Liver Spread | 10 minutes | 40 minutes | 50 minutes | 4 | 1 tablespoon canola oil|1 head garlic, peeled and minced|3 pounds chicken, cut into serving parts|1 cup vinegar|1/2 cup soy sauce|1 cup water|2 bay leaves|salt and pepper to taste|1/4 cup liver spread | In a pot over medium heat, heat oil. Add garlic and cook until softened.|Add chicken and cook, stirring occasionally, until lightly browned and juices run clear.|Add vinegar and bring to a boil, uncovered and without stirring, for about 3 to 5 minutes.|Add soy sauce, water, and bay leaves. Continue to boil for about 2 ... | canola oil | chicken | bay leave | salt and pepper | liver spread |
Bulanglang na Hipon | 10 minutes | 20 minutes | 30 minutes | 4 | 1 pound head-on large shrimp|7 large ripe guavas|5 cups water|1 onion, peeled and quartered|salt to taste|1 bunch kangkong (water spinach) | Trim tendrils off shrimp. Wash and drain well.|Cut into guavas into halves and using a small spoon, scoop out the seeds.|In a bowl, combine guava seeds and pulp and 1 cup of the water. Using the back of a spoon, mash to extract pulp and strain in a fine-mesh sieve. Reserve the guava juice and discard the seeds.|Trim ab... | shrimp | guavas | kangkong |
Easy Pancit Luglug | 10 minutes | 40 minutes | 50 minutes | 8 | 4 1/2 cups water|1/4 pound (about 8) large shrimps, peeled and deveined|1 tablespoon canola oil|1 small onion, peeled and chopped|2 cloves garlic, peeled and minced|1 pound ground pork|1 tablespoon fish sauce|1 tablespoons atsuete powder|1 cube shrimp (or pork) bouillon|1/4 cup flour|salt to taste|16 ounces thick corns... | In a saucepan over medium heat, bring 4 cups of the water to a boil. Using a fine-mesh sieve, plunge shrimp into the hot water and cook for about 1 to 2 minutes.|Remove and allow to cool to touch. Slice lengthwise into halves. Reserve liquid.|In a pot over medium heat, heat oil. Add onions and garlic and cook until sof... | 8 shrimp | canola oil | pork | pork bouillon | flour | thick cornstarch noodle | crushed pork rind | hard boiled egg | garlic bit | green onion | calamansi |
Pancit Bihon Guisado | 20 minutes | 20 minutes | 40 minutes | 8 | 4 cups chicken stock|1/4 cup soy sauce|8 ounces rice noodles|2 tablespoons vegetable oil|1/2 pound large shrimp, peeled and deveined|16 ounces pork hamonado, cut thinly on a bias|1 onion, peeled and sliced thinly|2 cloves garlic, peeled and minced|1/2 pound boneless, skinless chicken breast or thigh meat, sliced thinly... | In a large pot over medium heat, combine chicken stock and soy sauce. Bring to a boil.|Submerge noodles into the liquid and cook, using tongs to loosen strands, for about 1 to 2 minutes or just until softened. Drain noodles and reserve about 1 1/2 to 2 cups of the liquid.|In a wok or wide skillet over medium heat, heat... | chicken stock | rice noodle | vegetable oil | shrimp | pork hamonado | chicken breast | carrot | celery | cabbage | salt and pepper | green onion | calamansi |
Ginataang Sigarilyas at Kalabasa | 10 minutes | 20 minutes | 30 minutes | 4 | 1 tablespoon canola oil|1 onion, peeled and chopped|2 cloves garlic, peeled and minced|1/2 pound shrimp, peeled and deveined|1 tablespoon fish sauce|1/2 small kalabasa, peeled, seeded, and cut into chunks|1 pound sigarilyas, winged beans, ends trimmed and sliced diagonally|1 cup coconut cream|1/2 cup water|salt and pep... | In a pot over medium heat, heat oil. Add onions and garlic and cook until softened.|Add shrimps and cook for about 2 to 3 minutes or just until color changes to pink.|Add fish sauce and continue to cook, stirring occasionally, for about 1 to 2 minutes.|Add coconut milk and water and bring to a simmer.|Add kalabasa and ... | canola oil | shrimp | kalabasa | sigarilya | coconut cream | salt and pepper |
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