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values | cook_time stringclasses 65
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values | ingredients stringlengths 49 2.13k | instructions stringlengths 158 4.85k | ingredient_names stringlengths 4 414 |
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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 |
Crispy Pata Sisig Recipe | 30 minutes | 20 minutes | 50 minutes | 4 | 1 lb. leftover crispy pata meat bone removed | 8 pieces spicy red chilies | 3 tablespoons vinegar | 1/2 teaspoon granulated white sugar | 1 1/2 teaspoons onion powder | 1/4 teaspoon ground black pepper | 1/2 teaspoon salt | 1 large sweet onion chopped | 1/2 cup chopped chicken liver | 3 tablespoons margarine or butter | Combine the vinegar and sugar. Mix well. Arrange the pork in a bowl then pour the mixture. Let its stay for 30 minutes. | Arrange the pork and chillies (with vinegar) in a food processor. Pulse until the meat and chillies are minced uniformly. | Transfer the minced pork and chillies in a bowl. Set aside. | Meanwhile, m... | leftover crispy pata meat bone | spicy red chily | onion powder | sweet onion | chicken liver | margarine |
Apple Snails in Coconut Milk (Ginataang Kuhol) | 5 minutes | 40 minutes | 45 minutes | 4 | 1 lb. Apple snails kohol, shell removed | 1 large bunch fresh spinach | 2 cups coconut milk | 6 pieces red chillies | 1 medium onion sliced | 4 cloves garlic crushed and chopped | 2 thumbs ginger sliced | 1/4 cup shrimp paste | 1/4 teaspoon ground black pepper | 3 tablespoons cooking oil | Heat the cooking oil in a cooking pot. | Once the oil gets hot, saute the garlic and onion. Add the ginger and continue to cook for 1 to 2 minutes. | Put the apple snails in the cooking pot. Stir and cook for 2 minutes. | Add the shrimp paste and chillies. Stir. | Pour-in the coconut milk. Let boil. Cover and simmer fo... | apple snails kohol | spinach | coconut milk | red chili | thumbs ginger |
Oven Baked Crispy Pata Recipe | 1 hour | 3 hours | 4 hours | 5 | 1 piece 3 to 4 lbs. pig leg | 1 teaspoon whole cloves | 12 pieces dried bay leaves | 2 pieces cinnamon sticks | 6 cloves garlic crushed | 1 tablespoon onion powder | 4 tablespoons cooking oil or cooking oil spray | 8 cups water | Preheat oven to 350F. | Meanwhile, arrange the pork leg in a baking tray lined with aluminum foil. Coat the leg with cooking oil either by rubbing with cooking oil or using the cooking oil spray such as Pam. | Bake in the oven for 30 minutes. | Remove the pork from the oven. Let it cool down. | Arrange the pork (pig le... | pig leg | whole | dried bay leave | cinnamon | onion powder | oil spray |
Kale and Tuna Laing Recipe | 10 minutes | 1 hour 30 minutes | 1 hour 40 minutes | 6 | 2 cups 1 can coconut milk | 2 cups 1 can coconut cream | 12 ounces canned tuna in water | 5 to 8 pieces dried red chili pepper | 3 cups dried chopped kale leaves | 1/4 cup sliced ginger | 1 teaspoon minced garlic | 1/4 cup spicy shrimp paste bagoong | Combine the coconut milk, tuna (including the water), chili pepper, garlic, and ginger in a cooking pot. | Heat-up the stove top and let the mixture boil. Cover and cook in medium heat for 10 minutes. | Add the dried kale leaves. Do not stir. Cover and cook for 15 minutes in low to medium heat. | Remove the cover and s... | milk | cream | dried red chili pepper | kale leave | ginger | spicy shrimp paste shrimp paste |
Skewered Filipino Pork BBQ | 30 minutes | 25 minutes | 55 minutes | 6 | 4 lbs. pork shoulder sliced into thin pieces | 3/4 cup soy sauce | 3/4 cup banana ketchup | Juice from 2 lemons | 1 tablespoon garlic powder | 1/2 teaspoon ground black pepper | 1/2 cup brown sugar | 1/4 teaspoon salt | Combine soy sauce, banana ketchup, lemon juice, salt, pepper, garlic powder, and brown sugar in a bowl. Mix well. You can also microwave the mixture for 1 minute (optional). This will melt the sugar and make it easier for the other ingredients to dilute quickly. | Arrange the sliced pork in a resealable bag or in a bow... | pork shoulder | banana ketchup | lemon | garlic powder | brown sugar |
Chicken Liver and Gizzard Adobo | 12 minutes | 40 minutes | 52 minutes | 6 | 1 lb. chicken gizzard | 1 lb. chicken liver | 1/2 cup all-purpose flour | 1/2 cup soy sauce | 1/4 cup white vinegar | 1 teaspoon garlic powder | 4 to 6 pieces dried bay leaves | 1 teaspoon whole peppercorn | 4 to 5 cloves crushed garlic | 3/4 cup water | Salt to taste | 2 tablespoons green onion chopped | 4 tablespoon... | Boil the chicken gizzard in 4 cups of water (covered) for 60 to 90 minutes. Drain the water and set aside. | Sprinkle 1 teaspoon garlic powder and 1/4 teaspoon salt all over the chicken liver. Let it stay for 10 minutes. | Heat the cooking oil in a frying pan. | Dredge the chicken liver in all-purpose flour. Pan fry fo... | chicken gizzard | chicken liver | all purpose flour | garlic powder | dried bay leave | whole peppercorn | crushed garlic | green onion |
Simple Pancit Palabok Recipe | 15 minutes | 1 hour | 1 hour 15 minutes | 6 | 1 pack 500g Palabok noodles also called cornstarch sticks | 6 cups water | 1/2 lb. pork shoulder or belly sliced into small pieces | 4 cups beef broth | 1/4 cup annatto seeds soaked in 1/2 cup water | 1 piece shrimp cube or 1 tsp. shrimp powder | 6 1/2 tablespoons all-purpose flour diluted in 1/2 cup water | 1/2 cups t... | Soak the noodles in water until it gets soft. Drain the water. | Boil 6 cups water in a cooking pot. Once the water boils, quickly submerge the noodles in it and cook for 1 to 3 minutes. Drain the water right away. Set the noodles aside. | Heat the oil in a cooking pot. | Once the oil gets hot, quickly pan-fry the shri... | 500 palabok noodle | pork shoulder | beef broth | annatto | shrimp powder | all purpose flour | tinapa | hard boiled egg | shrimp and shell | napa cabbage | crushed pork rinds chicharon | green onion | salt and pepper |
Grilled Liempo Sisig Recipe | 15 minutes | 45 minutes | 1 hour | 4 | 1 lb. Filipino style grilled pork belly sliced into serving pieces | 2 ounces chicken liver | 1 large yellow onion | 1 teaspoon garlic powder | 3 1/2 tablespoons margarine | 1 tablespoon mayonnaise | Salt and ground black pepper to taste | 1 teaspoon chopped green onion | 1 piece egg | Sprinkle 1/2 teaspoon garlic powder, some salt and ground black pepper all over the chicken liver. Let it stand for 10 minutes. | Meanwhile, melt 1 tablespoon margarine on pan. | Once the margarine start to melt and gets hot, pan fry the chicken liver in medium heat for 3 to 4 minutes per side. It will be best if you d... | filipino style | chicken liver | garlic powder | margarine | mayonnaise | green onion | egg |
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 |
Ginataang Alimasag with Malunggay | 10 minutes | 1 hour | 1 hour 10 minutes | 6 | 2 lbs. medium crab cleaned and sliced in half | 1 1/2 cup malunggay leaves | 1/2 medium butternut squash cubed | 2 cups 1can coconut cream | 2 cups 1 can coconut cream | 1/4 cup ginger sliced into thick strips | 4 cloves garlic crushed | 1 medium yellow onion sliced | 1/4 cup shrimp paste bagoong | 1 tablespoon fish sa... | Combine the coconut cream, coconut milk, onion, ginger, and garlic in a cooking pot. Let boil. cover and simmer for 15 to 20 minutes. | Add the shrimp paste. Stir. Cover and cook for 5 minutes. | Add the butternut squash. Stir, cover, and continue to cook for 12 minutes in low to medium heat. | Put-in the ground black ... | crab | malunggay leave | butternut kalabasa | 1can coconut cream | cream | ginger | shrimp paste shrimp paste | fish sauce fish sauce |
Crock Pot Pork Adobo | 30 minutes | 6 minutes | 36 minutes | 8 | 4 lbs. pork shoulder sliced into cubes | 1/2 cup soy sauce | 1 tablespoon minced garlic | 1 1/2 cup beef broth | 6 pieces dried bay leaves | 1 tablespoon oyster sauce | 2 teaspoons whole peppercorn | 6 pieces hard boiled eggs peeled | 1/4 cup cane or apple cider vinegar | 1 teaspoon granulated white sugar | Salt to tas... | Combine the pork shoulder, soy sauce, garlic, bay leaves, sugar, oyster sauce, and whole peppercorn in a bowl. Mix well. Let it stay for at least 30 minutes so that the pork can absorb the flavors. | Transfer the content of the bowl to a slow cooker or crock pot. Pour-in the beef broth. Set the level to high, cover, an... | pork shoulder | beef broth | dried bay leave | oyster sauce | whole peppercorn | hard boiled egg | apple cider vinegar |
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 |
Meatball Adobo with Shrimp Fried Rice and Egg | 10 minutes | 30 minutes | 40 minutes | 6 | 1 serving of Meatball adobo see recipe here | 1 1/2 serving of Shrimp Fried Rice click for the recipe | 4 to 6 pieces fried eggs you can also cook eggs through these 10 different ways | Prepare the adobo meatball and shrimp fried rice according to the recipe provided in the links above. | In 4 to 6 individual plates, arrange a portion of the fried rice and adobo meatballs. Top with fried egg. your fried egg does not need to be perfect, unless you really insist. | Serve for either breakfast, lunch or d... | serving meatball adobo | serving shrimp fried rice click | these different way |
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 |
Sinigang na Hipon sa Sampaloc | 10 minutes | 1 hour | 1 hour 10 minutes | 4 | 2 lbs. medium to large shrimp with head and shell | 1 lb. unripe tamarind | 1 small daikon white radish, sliced | 1 bunch spinach or kangkong | 12 pieces okra | 2 tablespoons fish sauce | 2 medium plum tomato quartered | 1 medium yellow onion quartered | 6 cups water | Ground black pepper to taste | Pour the water in a cooking pot. Bring to a boil. | Add the tamarind. Cover and boil for 30 minutes. Add more water if needed. | Separate the tamarind from the water. Make sure to squeeze the juice out of the tamarind for maximum flavor. | Heat the cooking pot with the remaining water and tamarind extract. You can add ... | and shell | unripe tamarind | daikon white radish | kangkong | okra | plum tomato |
Adobo Meatballs Recipe | 10 minutes | 20 minutes | 30 minutes | 6 | 1 1/2 lb meatballs see meatball recipe here | 1/4 cup soy sauce | 2 tablespoons vinegar | 6 cloves garlic crushed | 3/4 cup beef broth | 1 teaspoon peppercorn | 4 pieces dried bay leaves | 2 tablespoon cooking oil | 1/2 teaspoon granulated white sugar | Salt to taste | Heat oil in a pan. | Put-in the garlic. Let the garlic cook until the color turns light brown. Make sure to keep an eye on the garlic so that it won't get burnt. | Add the meatballs, peppercorn, and bay leaves. I am using cooked meatballs and the recipe link is available above. | Pour-in the soy sauce and beef broth. A... | meatball | beef broth | peppercorn | dried bay leave |
Sinigang na Bangus sa Bayabas | 15 minutes | 40 minutes | 55 minutes | 3 | 1 medium milkfish bangus, cleaned and scales removed and sliced into steaks | 2 cups baby spinach | 4 to 6 pieces guava ripe | 8 pieces okra | 1 small onion wedged | 2 medium tomato wedged | 2 pieces Jalapeno pepper | 2 tablespoons fish sauce | 1 teaspoon ground black pepper | 4 to 5 cups water | Pour the water in a cooking pot. Bring to a boil. | Put-in the guava, tomato, onion, and whole peppercorn. Let it boil. Continue to boil (covered) for 15 minutes or until the guava and vegetables are soft. You may add more water if needed. | Using a fork of potato masher, mash the guava and vegetables inside the cookin... | milkfish bangus | baby spinach | guava | okra | tomato | jalapeno pepper |
Beef and Tripe Pochero Recipe | 15 minutes | 1 hour 30 minutes | 1 hour 45 minutes | 5 | 1 lb. beef chuck cubed | 1 lb. ox tripe sliced into squares and cleaned | 6 to 8 pieces small potato | 1 bunch baby bok choy | 1 15 oz. can chickpeas, water removed | 1 4 oz. can tomato sauce | 3 cups beef broth | 4 pieces saba banana sliced | 3 pieces Chinese sausage sliced | 1 medium yellow onion minced | 1- teaspoon... | Heat a cooking pot then pour-in the oil. | Once the oil gets hot, saut the onion and garlic | Add the ox tripe and cook for 2 minutes. | Put-in the beef and sliced sausage. Continue to cook for 2 to 3 minutes or until the color of the beef turns light brown. | Pour-in the beef broth and tomato sauce. Let boil. | Cover ... | chuck | ox tripe | potato | baby bok choy | beef broth | saba banana | chinese sausage |
Mahi-Mahi Paksiw Recipe | 10 minutes | 30 minutes | 40 minutes | 3 | 1 lb. Mahi-mahi fillet | 1 teaspoons salt | 1 teaspoon whole peppercorn | 2 pieces long green chili | 4 cloves garlic crushed | 1/2 to 3/4 cup coconut vinegar | 3/4 to 1 cup water | 1/2 teaspoon sugar | Rub salt all over the mahi-mahi fillet. | Heat-up the grill then grill each side for 3 minutes. | Meanwhile, combine water, vinegar, whole peppercorn, garlic, and sugar in a cooking pot. Let boil. Adjust the heat to low. | Put-in the grilled mahi-mahi and long green chili then continue to cook (covered) for 12 to15 min... | mahi fillet | whole peppercorn | long green chili | coconut vinegar |
Pork Adobo Flakes | 5 minutes | 10 minutes | 15 minutes | 4 | 1 1/2 lb. Pork Adobo sauce removed | 1 teaspoon minced garlic | 2 tablespoons cooking oil | a dash of ground black pepper | 1 tablespoon soy sauce or Worcestershire sauce | 4 cups garlic fried rice | Shred the pork adobo meat. You can do this with your hands. Simply pull the threads of the pork slices until all the pork are consumed. Set aside. | Meanwhile, heat the oil in a pan. | Once the oil starts to gets hot, put-in the minced garlic. Make sure that the oil is not too hot yet so that the garlic won't burn easi... | pork adobo sauce | a dash black pepper | worcestershire sauce |
Binagoongang Baboy Recipe (Pork in Shrimp Paste) | 10 minutes | 1 hour | 1 hour 10 minutes | 4 | 1 1/2 lbs. pork shoulders cut into cubes | 1/4 cup shrimp paste cooked | 2 medium plum tomatoes diced | 1 large yellow onion diced | 1 teaspoon minced garlic | 2 1/2 cups beef broth | 1 medium Chinese eggplant sliced | 1/4 teaspoon ground black pepper | 3 tablespoons cooking oil | Heat the oil in a cooking pot. | Pan fry the sliced eggplants for 3 minutes per side. Remove the fried eggplants and place in a plate. Set aside. | On the same pan, add the garlic, tomato, and onion. Saute for 5 minutes or until both onions and tomatoes are soft.Note: add more cooking oil if needed. | Add the pork slic... | pork shoulder | plum tomato | beef broth | chinese eggplant |
Sinigang na Isda sa Kamias with Miso | 10 minutes | 35 minutes | 45 minutes | 3 | 1 lb. fish fillet or whole fish with bones | 2 cups bilimbi kamias | 2 medium tomatoes quartered | 1 medium onion quartered | 1 bunch string beans cut in 2 inch length | 8 to 10 pieces okra | 1 bunch kangkong ongchoy or water spinach, cleaned and chopped | 2 pieces long green pepper | 5 cups water | 3 tablespoons miso ... | Pour water in a cooking pot. Bring to a boil. | Add the tomato, onion, and kamias. continue to boil for a minute. | Add the miso paste. Stir and boil for 10 minutes more while covered. | Gently add the fish fillet in the cooking pot. Cook in medium heat for 10 to 12 minutes. | Add the long green pepper, string beans, a... | fish fillet | bilimbi kamias | tomato | sitaw | okra | kangkong ongchoy | long green pepper | miso paste shiromiso |
Nilagang Pata Recipe (Boiled Pork Hock Soup) | 10 minutes | 1 hour | 1 hour 10 minutes | 4 | 2 lbs. pork hock pata, sliced | 5 cups water | 2 cups beef stock or beef broth optional | 1 large bunch of baby bok choy or pechay | 1 tablespoon whole peppercorn | 2 tablespoons fish sauce patis | 1 medium yellow onion sliced | 1 large potato cubed | 4 pieces ripe saba bananas sliced | Combine water and beef stock. Bring to a boil. | Add the onion, peppercorns, and pork hock. Simmer for 60 minutes or until the pork hock becomes tender. Add more water if needed. | Put-in the potato and saba banana. Cook for 10 minutes. | Add the fish sauce and baby bok choy. Stir. Turn the heat off and cover the cooki... | pork hock pata | beef stock | baby bok choy | whole peppercorn | fish sauce fish sauce | potato | saba banana |
Pork Sinigang sa Kamias | 12 minutes | 1 hour | 1 hour 12 minutes | 6 | 2 lbs. pork belly liempo | 4 to 5 pieces small gabi eddo, peeled | 1 bunch kangkong chopped and cleaned | 2 medium plum tomatoes quartered | 8 to 10 string beans cut into 2 inch length | 1 medium onion quartered | 1 medium Chinese eggplant sliced | 6 to 8 pieces okra | 12 to 15 pieces kamias bilimbi | 2 pieces long gre... | Combine the water, tomato, onion, and kamias in a cooking pot. Let boil. | Add the pork slices. Let the water re-boil. Cover and simmer for 30 minutes. | Add the gabi (eddo) and green peppers. Cover and continue to simmer for another 30 minutes or until the pork is tender. | Add the fish sauce. Stir. | Put-in the okra,... | pork belly liempo | gabi eddo | kangkong | plum tomato | sitaw | chinese eggplant | okra | kamias bilimbi | long green pepper | fish sauce fish sauce |
Kare Kare Tripas | 10 minutes | 1 hour | 1 hour 10 minutes | 4 | 2 lbs. ox tripe tripas | 3/4 cups crushed peanuts | 1 bunch baby boo choy or pechay | 8 pieces string beans cut into 2 inch length | 1 small banana blossom banana flower also referred to as heart, chopped | 1 medium Chinese eggplant sliced | 1 medium onion sliced | 2 tablespoons annatto powder diluted in 11/2 cup water... | Combine the tripe, onion, crushed peanuts, annatto water, 1cup water (or beef broth), and beef powder in a pressure cooker or cooking pot. | Apply heat then stir to mix the ingredient. If using a pressure cooker, cover the pressure cooker and pressure-cook the tripe for 35 to 40 minutes. If using an ordinary cooking po... | ox tripe tripa | crushed peanut | pechay | sitaw | banana blossom banana flower | chinese eggplant | annatto powder | beef broth | beef powder | the vegetable | shrimp paste shrimp paste | glutinous rice flour | peanut butter |
Lechon Pata Recipe | 10 minutes | 3 hours | 3 hours 10 minutes | 5 | 1 pig leg 4 lbs., cleaned | 5 pieces dried bay leaves | 1 tablespoon whole peppercorn | 1 bunch of lemongrass | 1 large onion | 2 tablespoons salt | 1 head garlic crushed | water enough to cover the leg | 3/4 cup fresh milk | Arrange the leg in a large cooking pot. Pour-in water. | Add the bay leaves, lemongrass, onion, garlic, salt, and whole peppercorn. | Turn the heat on and bring to a boil. Cover and simmer until the leg is tender (60 to 90 minutes). | Remove the pork from the cooking pot. Let is cool down and dry (around 30 to 45 minut... | pig leg | dried bay leave | whole peppercorn | lemongrass | water enough | milk |
Panlasang Pinoy Laing Recipe | 10 minutes | 1 hour 10 minutes | 1 hour 20 minutes | 8 | 3.5 oz taro leaves dried | 6 cups coconut milk | 2 cups coconut cream | 1/2 cup shrimp paste bagoong or balaw | 1/2 lb. pork shoulder thinly sliced | 5 to 7 pieces red chilies | 1 piece onion sliced | 1/2 cup sliced ginger | 8 cloves garlic crushed | Combine the coconut milk, pork, shrimp paste, ginger, onion, and garlic in a cooking pot. Heat the pot and let boil. | Once the mixture starts to boil, gently stir to mix the ingredients. Cover the pot and simmer for 15 to 20 minutes. Make sure to stir once in a while to prevent the ingredients from sticking on the bot... | taro | coconut milk | coconut cream | shrimp paste shrimp paste | pork shoulder | red chily | ginger |
Adobong Hipon sa Gata (Shrimp Adobo in Coconut Milk) | 10 minutes | 20 minutes | 30 minutes | 3 | 1 lb. shrimp with shell and head (cleaned) | 5 to 6 cloves garlic crushed | 4 to 5 pieces dried bay leaves | 1 cup coconut milk | 1 teaspoon whole peppercorn | 3 tablespoons soy sauce | 2 tablespoon white or cane vinegar | 1/2 cup water | Salt to taste | 3 tablespoons cooking oil | Heat the oil in a pan. | Add the garlic and whole peppercorn once the oil becomes hot. Cook until the garlic turns medium brown. | Put-in the Shrimp. Cook for 3 minutes or until the color of the shrimp turns orangey. | Pour-in the soy sauce and water. Stir and let boil. Cook for 2 minutes. | Add the dried bay leaves an... | shell and | dried bay leave | coconut milk | whole peppercorn | cane vinegar |
Ginataang Papaya | 12 minutes | 30 minutes | 42 minutes | 4 | 1 small green papaya cut into wedges | 3 pieces medium sized dried fish daing, fried | 2 1/2 tablespoons fish sauce | 2 cups coconut milk | 1 cup malunggay leaves | 1 small yellow onion sliced | 4 cloves garlic minced | 3 tablespoons cooking oil | 1 thumb ginger minced | 1/4 teaspoon ground black pepper | 3 pieces chil... | Heat the oil in a pan. | Saute the garlic and ginger. Add the onion. Continue to cook until the onion becomes soft. | Add the fried dried fish (daing). Stir. Cook for 1 minute. | Pour-in the coconut milk; stir. Simmer for 5 minutes. | Add the papaya. Cover and cook in medium heat for 15 minutes. Add water if necessary.... | green papaya | dried fish | coconut milk | malunggay leave | thumb ginger | chili |
Sinigang na Liempo sa Sampaloc (Pork Sinigang) | 10 minutes | 2 hours | 2 hours 10 minutes | 6 | 2 lbs. pork belly chopped | 16 ounces unripe sampaloc tamarind | 1 bunch kangkong onchoy, cleaned and sliced | 3 medium gabi eddo, halved | 2 medium ripe red tomatoes quartered | 1 medium yellow onion quartered | 12 pieces okra | 3 to 4 pieces long green chili siling pansigang | 4 cups water | 2 cups beef broth | 2 tab... | Boil the water in a cooking pot. | Put-in the tamarind and continue to boil for 45 minutes. Once done, remove the tamarind from the water. Set both aside. | Meanwhile, heat the oil on another deep cooking pot. | Once the oil is hot, sear the pork belly until the color turns light brown. | Stir-in the tomatoes and onion... | pork belly | unripe sampaloc tamarind | kangkong onchoy | gabi eddo | red tomato | okra | long green chili | beef broth |
Tinolang Bangus Recipe | 10 minutes | 40 minutes | 50 minutes | 6 | 1 large bangus milkfish, scales and innards removed and sliced | 1 1/2 cups malunggay leaves | 1 1/2 cups hot pepper leaves | 2 pieces chayote quartered | 1 thumb ginger sliced into strips | 1 medium yellow onion sliced | 3 tablespoons fish sauce patis | 8 cups water | 1/4 teaspoon ground black pepper | 2 tablespoons c... | Heat the oil in a cooking pot. | Saute the onion and ginger. | Add the ground black pepper and pour-in water. Let boil. | Put-in the sliced bangus. Let the water boil once more and then adjust the heat to low. Continue to cook covered for 20 minutes. | Add the fish sauce and chayote. Cook for 8 minutes. | Put-in the ma... | scale and innards | malunggay leave | hot pepper leave | chayote | thumb ginger | fish sauce fish sauce |
Breakfast Daing na Bisugo with Sinangag | 10 minutes | 15 minutes | 25 minutes | 1 | 3 pieces salted dried bisugo Threadfin bream | 2 tablespoons cooking oil | 1 1/2 cup sinangag | 1/2 cup sinamak or pinakurat spiced vinegar | Heat the cooking oil in a frying pan. | Once the oil is hot, fry all 3 pieces of daing (salted dried fish) at the same time for 1 minute per side. Make sure to quickly turn the fish over to avoid the first side from being burnt. | Once both sides are fried, remove the fish from the pan. Place it in a plate lined with p... | dried bisugo threadfin bream | sinangag | pinakurat |
Sinigang na Isda sa Kamias (Fish Sinigang) | 5 minutes | 25 minutes | 30 minutes | 4 | 2 lbs. fish steaks or 2 whole medium fish cleaned | 12 pieces fresh or fresh frozen kamias bilimbi | 4 plum tomatoes wedged | 1 medium yellow onion wedged | 4 pieces long green pepper | 6 to 8 leaves mustard greens | 6 cups water | Salt and pepper to taste. | Boil the water in a large cooking pot. | Once the water starts to boil, add the tomatoes, kamias, and onion. Cover and let boil for 8 minutes. | Add the fish (any type) and long green peppers. Cover and cook in medium heat for 10 to 12 minutes. | Add the mustard greens, salt, and pepper. Stir. | Turn the heat off. Cove... | fish steak | kamias bilimbi | plum tomato | long green pepper | mustard green | salt and pepper |
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 |
Snails with Spinach in Coconut Milk Recipe | 10 minutes | 40 minutes | 50 minutes | 5 | 2 lbs sea snails | 2 cups coconut milk | 1 cup chopped spinach | 2 tablespoons shrimp paste bagoong alamang | 1 tablespoon fish sauce paris | 1 medium onion minced | 1 thumb ginger minced | 1 teaspoon minced garlic | 3 tablespoons cooking oil | 1/4 teaspoon ground black pepper | 1 teaspoon crushed red pepper | Heat the cooking oil in a cooking pot. | Saute the garlic, ginger, and onion when the oil becomes hot. | Add-in the ground black pepper and crushed red pepper. Stir. | Pour-in the coconut milk. Let boil. Simmer (cook in low heat) for 10 minutes. | Add-in the sea snails. Increase the heat to medium. Stir and cover. Cook... | sea snail | coconut milk | spinach | shrimp paste shrimp paste shrimp paste | fish sauce paris | thumb ginger | crushed red pepper |
Sinigang na Liempo sa Sampaloc with Gabi | 10 minutes | 1 hour 10 minutes | 1 hour 20 minutes | 6 | 2 lbs. pork belly chopped | 16 ounces unripe sampaloc tamarind | 1 bunch kangkong onchoy, cleaned and sliced | 3 medium gabi eddo, halved | 2 medium ripe red tomatoes quartered | 1 medium yellow onion quartered | 12 pieces okra | 3 to 4 pieces long green chili siling pansigang | 4 cups water | 2 cups beef broth | 2 tab... | Boil the water in a cooking pot. | Put-in the tamarind and continue to boil for 45 minutes. | Meanwhile, heat the oil on another deep cooking pot. | Once the oil is hot, sear the pork belly until the color turns light brown. | Stir-in the tomatoes and onion. Cook for 2 minutes. | Gently pour-in the boiling water, but d... | pork belly | unripe sampaloc tamarind | kangkong onchoy | gabi eddo | red tomato | okra | long green chili | beef broth |
Fried Fish Adobo | 5 minutes | 10 minutes | 15 minutes | 4 | 2 lbs. Fish Adobo click here for recipe | 3/4 cups cooking oil | Drain the liquid from the fish adobo. | Heat a frying pan. Fry each side of the fish for 3 to 4 minutes or until the color turns golden brown and the texture starts to be crispy. | Remove the fish from the pan, and place in a plate lined with paper towels to absorb the oil. | Serve with warm rice. Share and enjoy! | recipe |
Easy Pork Afritada Recipe | 10 minutes | 1 hour 10 minutes | 1 hour 20 minutes | 4 | 1 1/2 lb. pork shoulders cubed | 2 medium potatoes peeled and cubed | 1/2 small red bell pepper chopped | 1/2 small green bell pepper chopped | 1/2 cup frozen green peas | 4 cups pork or beef broth | 1 8 oz. can tomato sauce | 1 small tomato cubed | 1 small onion chopped | 3 cloves garlic crushed | 3 tablespoons cookin... | Heat oil in a casserole or deep cooking pot. | Saute garlic,onion, and tomato until soft. | Add-in the pork. Cook for 2 to 3 minutes or until light brown. | Pour-in broth and tomato sauce. Bring to a boil. Simmer for 40 to 60 minutes. | Stir-in the potatoes. Cook for 8 minutes. | Add the bell peppers and green peas. St... | pork shoulder | potato | bell pepper | green pea | beef broth | tomato | salt and pepper |
Fish Adobo Recipe | 5 minutes | 25 minutes | 30 minutes | 4 | 2 lbs. round scad galunggong, gutted and cleaned | 1 tablespoon minced garlic | 4 dried bay leaves | 1 tablespoon whole pepper corn | 5 tablespoons dark soy sauce | 3 tablespoons white vinegar | 1 cup water | 2 tablespoons sea salt | Rub sea salt all over the fish including the inner cavity. | Arrange the fish in a cooking pot. | Pour-in water and soy sauce. Bring to a boil. | Put-in garlic, pepper corn, and bay leaves. Cook uncovered for 5 minutes. | Pour-in vinegar. Cover and allow to re-boil. Cook for 10 to 15 minutes in low to medium heat or un... | round scad galunggong | dried bay leave | whole pepper corn | dark soy sauce | sea salt |
Pork Belly Sinigang sa Sampaloc | 12 minutes | 1 hour 20 minutes | 1 hour 32 minutes | 4 | 1 kilo sliced liempo pork belly | 1 bundle chopped kangkong | 3 peeled taro roots gabi | 1/4 kilo fresh unripe tamarind | 6 cups tap water | 1 sliced onion | 2 chopped tomato | 2 tablespoons patis | 1 long green pepper | Put the water and onion, tomato, and tamarind in a casserole. Let it boil for 20 minutes. | Remove the tamarind. | Mix the pork belly in the boiling water and cook it for 45 minutes. | Add the taro root and pepper. Cook it for 10 minutes. | Add the kangkong and patis. Cook it for 2 minutes. | Serve this with rice. | liempo pork belly | kangkong | taro | unripe tamarind | tap water | tomato | long green pepper |
Ginarep Recipe (Shrimp and Corn Soup) | 10 minutes | 35 minutes | 45 minutes | 6 | 1 lb. shrimp head and shell removed | 2 15 oz. cans whole kernel corns | 1 medium onion minced | 3 cloves garlic minced | 1 medium plum tomato diced | 1 1/2 cups malunggay leaves | 4 cups chicken broth | 2 cups water | 2 tablespoons cooking oil | Salt and pepper to taste | Cooking Procedure | Shred the kernel corn using a food processor. Set aside. | Meanwhile, heat the oil in a cooking pot. | Saute the garlic, onion, and tomatoes. | Once the onion and tomatoes become soft, add the shredded corn. Cook for 3 minutes. | Pour-in the chicken broth and water. Bring to a boil. Cover and simmer for 10 to 12 minute... | shrimp and shell | whole kernel corn | plum tomato | malunggay leave | chicken broth | salt and pepper | procedure |
Adobong Sitaw with Tofu | 10 minutes | 30 minutes | 40 minutes | 4 | 12 to 15 pieces string beans cut into 2 1/2 inch length | 3 pieces extra firm tofu about 3 oz. per piece, fried until medium brown | 1 medium yellow onion sliced | 1/2 cup soy sauce | 1/4 cup water | 1/4 cup white vinegar | 5 cloves garlic crushed | 3 tablespoons cooking oil | Salt and pepper to taste | Slice the fried tofu into squares. Set aside. | Heat the cooking oil in a pan. | Saute garlic and onion until the onion is soft. | Put-in the sliced tofu. Add soy sauce and water. Let boil. | Pour-in the vinegar. Let it reboil. | Add the string beans. Stir and cover. Simmer for 5 minutes. | Add salt and pepper to taste... | sitaw | firm tofu | salt and pepper |
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 |
Ginataang Salmon | 10 minutes | 35 minutes | 45 minutes | 3 | 1 1/2 lbs. salmon steak cut | 2 cups coconut cream kakang gata | 3 cloves crushed garlic | 1 tablespoon minced ginger | 3 pieces long green chili | 3 pieces red Thai chili | 1 medium yellow onion sliced | 1/4 cup cane vinegar | 1 tablespoon fish sauce | 1/4 teaspoon ground black pepper | 1/2 cup water | Arrange the salmon slices flat in a pan. | Put-in the red and green chillies, garlic, ginger, onion, ground black pepper, fish sauce and water. | Turn-on the heat and let boil. | Pour-in the vinegar. Let it cook for 2 minutes. | Add the coconut cream. Gently stir. cover and bring to a boil. Simmer for 20 minutes or unt... | salmon steak | coconut cream kakang coconut milk | crushed garlic | ginger | long green chili | red thai chili | cane vinegar |
Bulalo Beef Mami | 10 minutes | 1 hour 30 minutes | 1 hour 40 minutes | 3 | 1.5 lbs. beef shank | 3 oz. mi trung dried egg noodles | 1/2 cup carrots julienne | 2 cups chopped savoy cabbage | 3 pieces hard boiled eggs | 1 teaspoon minced garlic | 4 pieces star anise | 1 medium sized onion minced | 4 cups beef broth | 3 cups water | salt and pepper to taste | 2 tbsp cooking oil | Heat the cooking oil in a deep soup pot. | Saute the garlic and onion. | Put-in the beef shank. Cook each side for 1 minute. | Pour-in beef broth and water. Bring to a boil. | Add star anise. Simmer for 60 to 90 minutes or until the meat is tender. | Remove the star anise. | Add salt and pepper to taste. You can also a... | beef shank | egg noodle | carrots julienne | savoy cabbage | hard boiled egg | star anise | beef broth | salt and pepper |
Beef Bicol Express | 10 minutes | 1 hour | 1 hour 10 minutes | 6 | 2 lbs. beef chuck cubed | 2 cups coconut milk | 1/3 cup shrimp paste bagoong alamang | 4 to 6 pieces Serrano pepper sliced diagonally | 4 cloves garlic crushed | 1 tablespoon minced ginger | 1 medium yellow onion sliced | Salt and pepper to taste | 3 tablespoons cooking oil | Heat the cooking oil in a pan. | Saut the garlic, ginger and onion | Once the onion becomes soft, add the shrimp paste. Stir. | Put-in the beef. Cook for 3 to 5 minutes or until medium brown. | Pour-in the coconut milk. Stir. You can also add some of the pepper, if desired. Bring the mixture to a boil. Simmer for 40 mi... | chuck | coconut milk | shrimp paste shrimp paste shrimp paste | serrano pepper | ginger | salt and pepper |
Adobong Bulalo (Beef Shank Adobo) | 10 minutes | 1 hour 30 minutes | 1 hour 40 minutes | 2 | 1 1/2 lbs. beef shank | 1 1/2 teaspoon whole peppercorn | 4 pieces dried bay leaves | 7 cloves garlic crushed | 6 teaspoons soy sauce | 3 1/2 teaspoons white vinegar | 1 teaspoon granulated white sugar | 2 cups water | 3 tablespoons cooking oil | Heat the cooking oil in a pan. | Add in the garlic when the oil becomes hot. Cook until the color turns light brown. | Put-in the beef shank. Pan-fry each side for 1 minute or until it browns. | Pour-in the soy sauce and water. Add the whole peppercorn and bay leaves. Bring to a boil. | Reduce the heat to simmer. Cover... | beef shank | whole peppercorn | dried bay leave |
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 |
Saucy Adobong Kangkong Recipe | 3 minutes | 12 minutes | 15 minutes | 3 | 4 cups chopped water spinach kangkong | 4 tablespoons soy sauce | 3 tablespoons white vinegar | 8 cloves garlic crushed | 1/2 cup water | 1 teaspoon granulated white sugar | salt and pepper to taste | 2 tablespoons cooking oil | Heat the cooking oil in a frying pan. | Once the oil is hot, fry the garlic until the color turns golden brown. Remove the garlic and set aside. | Pour-in water, soy sauce, and vinagar. Add the sugar. Let boil. | Add the kangkong. Cover and cook for 2 minutes. | Add salt and pepper. Stir. | Transfer to a serving plate.... | kangkong | salt and pepper |
Ginataang Pusit Recipe (squid in coconut milk) | 5 minutes | 30 minutes | 35 minutes | 4 | 1 1/2 lbs small to medium squid cleaned | 2 cups coconut milk | 1 1/2 cups malunggay leaves | 4 pieces long green chili pepper | 1 medium yellow onion diced | 1 teaspoon minced garlic | 2 tablespoons fish sauce | 1/4 teaspoon ground black pepper | 2 tablespoons cooking oil | Heat the cooking oil in a cooking pan. | Saute the garlic and onion until the onion becomes soft. | Put-in the squid. Cook for 1 minute. Remove the squid, place in a clean plate, and set aside. | Pour-in the coconut milk. Let boil. | Add the fish sauce and green chili pepper. Simmer uncovered for 12 to 18 minutes or un... | squid | coconut milk | malunggay leave | long green chili pepper |
Kilawing Puso ng Saging | 10 minutes | 30 minutes | 40 minutes | 3 | 2 to 3 cups chopped banana blossoms | 1 tablespoon minced garlic | 1 medium yellow onion sliced | 6 tablespoons cane vinegar | 3 pieces long green chili pepper sliced | 2 tablespoons fish sauce | 1/4 teaspoon ground black pepper | 3/4 cup vegetable broth | Brine: 6 cups of water combined with 5 tablespoons salt | 2 tab... | Soak the chopped banana blossoms in the bowl with brine for 15 to 20 minutes. After soaking, squeeze tightly to release the sap from the banana blossoms. Place in a colander to drain the water. Set aside. | Heat the cooking oil in a pan. | Saute the garlic and onion. | Add the banana blossoms. Cook for 5 minutes. | Pou... | banana blossom | cane vinegar | long green chili pepper | vegetable broth |
Fried Bangus Sinigang sa Miso | 5 minutes | 30 minutes | 35 minutes | 3 | 1 large fresh bangus milkfish, scales and innards removed | 1 bunch spinach | 4 pieces tomatoes quartered | 3 tablespoons white or yellow miso paste | 1 sachet of sinigang sa sampaloc mix good for 2 liters | 2 medium yellow onion | 1 teaspoon minced garlic | 1/2 teaspoon ground black pepper | 2 tablespoons fish sauce p... | Wash the milkfish and then let the water drip. Pat dry using a paper towel. | Slice the milkfish diagonally crosswise about one and a quarter inch thick. | Rub the seasalt all over the sliced fish. Let it stay for 15 minutes. | Meanwhile, heat the cooking oil in a pan. | When the oil becomes hot, pan fry the milkfish f... | scale and innards | spinach | tomato | yellow miso paste | sinigang sa sampaloc mix good | fish sauce fish sauce | sea salt |
Lechon Lomi Recipe | 10 minutes | 1 hour | 1 hour 10 minutes | 6 | 1/2 lb. lechon roasted pig meat, chopped | 1 lb. flat miki noodles | 1 1/2 tablespoons fish sauce | 1 tablespoon soy sauce | 1 piece beef cube or 3 teaspoons beef powder | 1 piece raw egg beaten | 1 teaspoon minced garlic | 1 medium yellow onion minced | 3 tablespoons cornstarch diluted in 3 tablespoons water | 1/2 tea... | Heat the oil in a wide cooking pot. | Saut the garlic and onion | Put-in the lechon and beef cube or powder. Cook for 5 minutes. | Pour-in water. Let boil and simmer for 30 minutes. | Add the soy sauce and fish sauce. Stir. | Add the diluted cornstarch. Stir. | Pour in the egg. Stir continuously until well incorporated... | pig meat | flat miki noodle | beef cube | raw egg | cornstarch | procedure |
Sinigang na Tilapia sa Miso Recipe | 10 minutes | 40 minutes | 50 minutes | 2 | 1 large tilapia about a pound or more, scales and innards removed | 2 tablespoons yellow miso paste | 2 medium tomatoes wedged | 1 medium yellow onion quartered | 5 to 7 pieces mustard leaves | 2 1/2 tablespoons fish sauce | 8 pieces okra | 1 sachet sinigang mix | 5 cups water | Ground black pepper to taste | 1 cup coo... | Slice the tilapia crosswise into half. Rub salt all over the fish. Let it stand for 10 minutes. | Heat 1 cup of cooking oil in a pan. | When the oil turns hot, pan-fry each side of the tilapia in medium heat for 5 minutes. | Remove the tilapia and place in a clean plate. Set aside. | Meanwhile, scoop about 2 tablespoon... | scale and innards | yellow miso paste | tomato | mustard leave | okra | sinigang mix |
Pata Pochero Recipe | 10 minutes | 1 hour | 1 hour 10 minutes | 4 | 3 lbs. Pig's leg pata, cut in 2 1/2 inches length | 1 bunch bok choy | 3 pieces ripe saba banana sliced | 2 medium potatoes cubed | 1 cup cubed calabaza squash kalabasa | 1/2 cup tomato sauce | 6 to 8 cups water | 1 piece beef broth or 2 teaspoons beef powder | 1 teaspoon minced garlic | 1 small onion minced | 3 tables... | Heat the cooking oil in a cooking pot. | Saute the garlic and onion. | Add the pata and cook for 3 to 5 minutes or until all sides are light to medium brown. | Pour-in the fish sauce, tomato sauce, and water. Add the beef cube (or powder). Let boil. | Cover and then simmer for 50 to 70 minutes. | Add the potato, banana... | pig's leg pata | bok choy | saba banana | potato | calabaza kalabasa | tomato sauce | beef broth |
Adobong Tahong Recipe (Mussels Adobo) | 5 minutes | 15 minutes | 20 minutes | 4 | 1 lb. Mussels cleaned and shell removed | 3 cloves garlic crushed | 3 tablespoons soy sauce | 2 tablespoons white vinegar | 4 pieces dried bay leaves | 1/2 tablespoon whole peppercorn | 2 tablespoons toasted garlic | 2 tablespoons cooking oil | Salt to taste | Heat the cooking oil in a cooking pot. | Put-in the crushed garlic and whole peppercorn. Cook until the garlic turns light brown. | Add the mussels. Stir and cook for 2 minutes. | Put-in the bay leaves, add the soy sauce, and 1 tablespoon of toasted garlic. Let it boil. Simmer for 5 to 7 minutes. | Pour-in the vinegar.... | mussel | dried bay leave | whole peppercorn |
Ginataang Galunggong Recipe | 5 minutes | 40 minutes | 45 minutes | 4 | 4 pieces medium round scad galunggong, cleaned and salted | 4 pieces Serrano peppers | 3 cups coconut milk | 1 knob ginger sliced into strips | 1 tablespoon fish sauce | 1/2 teaspoon ground black pepper | 1 small red onion sliced | 2 cloves crushed garlic | Pour the coconut milk in a wide cooking pot. Let it boil. | Add the garlic, ginger, onion, fish sauce, and ground black pepper. Stir. Cover and cook for 5 minutes. | Arrange the fish in the cooking pot along with the Serrano pepper. Cover and then continue cooking in medium heat for 30 minutes. | Remove the cover. Let ... | round scad galunggong | serrano pepper | coconut milk | knob ginger | crushed garlic |
Teriyaki Bistek Recipe | 30 minutes | 45 minutes | 1 hour 15 minutes | 5 | 2 lbs. skirt steak sliced | 1 piece lemon | 3/4 cup low sodium soy sauce | 2 tablespoons granulated white sugar | 1 medium white onion sliced crosswise | 1 cup water | 1 tablespoon cornstarch diluted in 2 tablespoons cold water | 2 teaspoons sesame oil | 1 tablespoon sesame seeds | 1/4 cup cooking oil | Salt and pepper... | Combine soy sauce, sugar and juice from 1 lemon. Mix well. | Marinate the skirt steak in the soy sauce mixture for 30 minutes. | Segregate the beef with the marinade. | Heat the cooking oil and then sear the marinated beef for 3 minutes. | Pour-in the remaining marinade, water, and sesame oil. Stir and then let boil. S... | skirt steak | lemon | low sodium soy sauce | cornstarch | sesame oil | sesame seed | salt and pepper |
Ginataang Tahong Recipe | 10 minutes | 20 minutes | 30 minutes | 3 | 1 lb. mussels cleaned | 2 cups coconut milk | 2 cups chopped spinach | 2 tablespoons fish sauce | 5 cloves garlic crushed | 1 medium onion minced | 3 tablespoons ginger cut in thin strips | 1/2 teaspoon ground black pepper | 2 pieces birds eye chili optional | 3 tablespoons cooking oil | Heat the cooking oil in a cooking pot. | Saut the garlic, onion, and ginger | Add the fish sauce, ground black pepper, and chili. Stir. | Pour-in the coconut milk. Let boil. | Let the coconut milk reduce to half and then add the spinach. Cook for 1 minute. | Put-in the mussels. Stir and then cook for 3 to 5 minutes. | ... | mussel | coconut milk | spinach | ginger | bird |
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 |
Lechon Sisig Recipe | 5 minutes | 15 minutes | 20 minutes | 6 | 1 lb. Lechon roasted pork, minced | 1 large yellow onion | 1/2 tablespoon soy sauce | 1 teaspoon salt | 2 pieces lime or calamansi | 4 tablespoons light mayonnaise | 1/2 teaspoon ground black pepper | 1 teaspoon hot sauce | 1 teaspoon margarine | Melt the margarine in a frying pan. | Put-in onion and then cook for 2 minutes or until soft. | Add the lechon. Stir. | Put-in garlic powder, soy sauce, salt, and pepper. Stir. Cook for 5 to 6 minutes in high heat. | Add the mayonnaise. Stir and then cook for 3 minutes. | Transfer to a serving plate. You can squeeze li... | lechon | calamansi | light mayonnaise | hot sauce | margarine |
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 |
Bagoong Rice Recipe | 10 minutes | 15 minutes | 25 minutes | 5 | 1/4 lb. pork belly sliced thin | 3 tablespoons chopped scallions | 1/2 cup green mango chopped | 5 cups steamed white rice | 3 tablespoons bagoong guisado or bottled shrimp paste | 1 teaspoon garlic minced | 1 tablespoon cooking oil | Heat a frying pan. | Sear the sliced pork belly by putting them directly in the hot pan and cooking them until oil comes out. This should take about 2 to 5 minutes. | Add 1 tablespoon of bagoong guisado and then stir. Cook for a minute and then remove from the pan and set aside. | Pour the oil in the same frying pan. |... | pork belly | green onion | green mango | steamed white rice | bottled shrimp paste |
Pork Adobo with Boiled Eggs | 10 minutes | 1 hour | 1 hour 10 minutes | 6 | 2 lbs. pork sliced in 2x2 inch cubes | 6 pieces boiled eggs shell removed | 9 tablespoons soy sauce | 3 tablespoons white vinegar | 1 1/2 cup water | 1 tablespoon oyster sauce | 1 tablespoon dry sherry | 6 cloves garlic crushed | 2 tablespoons granulated white sugar | 4 pieces dried bay leaves | 2 teaspoons whole peppe... | In a mixing bowl, combine pork slices with 4 tablespoons of soy sauce. Coat the pork with soy sauce and then marinate for 1 hour. | Heat a wide cooking pot and then pour-in the cooking oil. | When the oil becomes hot, put-in the garlic. Add the whole pepper corn and dried bay leaves. Continue cooking until the color of... | 2x2 cube | boiled eggs shell | oyster sauce | dry sherry | dried bay leave | whole pepper corn |
Pork Adobo with Potato Recipe | 15 minutes | 1 hour | 1 hour 15 minutes | 4 | 2 lbs pork sliced into cubes | 2 medium potatoes cubed | 1/4 cup white vinegar | 1/2 cup soy sauce | 5 cloves crushed garlic | 3 pieces dried bay leaves | 1 tbsp whole pepper corn | 1 cup water | 2 tablespoons cooking oil | Salt to taste | Heat oil in a pan | Saut the garlic for 30 seconds | Add the pork and whole peppercorn. Cook for 3 to 4 minutes. | Pour-in soy sauce and water. | Add the bay leaves and let boil. Simmer (covered) for about 40 to 60 minutes. Note: Add water if needed | Put-in the vinegar and allow re-boiling. | Add the potatoes. Simmer ... | cubes | potato | crushed garlic | dried bay leave | whole pepper corn |
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 |
Spicy Laing Recipe | 10 minutes | 1 hour 30 minutes | 1 hour 40 minutes | 8 | 1 pack 4 ounces dried taro leaves | 1/2 lb pork belly thinly sliced | 3/4 cup salted dried fish daing, shredded | 2 cups coconut milk | 4 cups coconut cream | 15 pieces Thai chili | 1 medium onion sliced | 5 cloves garlic crushed | 2 tablespoons ginger sliced into strips | 2 pieces long green chili | salt and pepper to... | Combine pork, dried fish, garlic, onion, ginger, coconut milk, and coconut cream in a cooking pot. | Apply heat and let boil. | Add the dried taro leaves and Thai chili (do not stir). Simmer until the liquid almost dries out. Note: This will take about 40 to 50 minutes. When you notice a strong scent of coconut, this c... | taro leave | pork belly | dried fish | coconut milk | coconut cream | thai chili | ginger | long green chili | salt and pepper |
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 |
KBL (Kadyos, Baboy, at Langka) Recipe | 12 minutes | 1 hour 10 minutes | 1 hour 22 minutes | 4 | 1 1/2 lbs Pork Hocks sliced | 1 unripe jack fruit chopped | 1 cup pigeon pea kadyos | 2 cups sweet potato leaves | 1 1/2 tablespoons sinigang mix or 5 pieces batuan | 3 to 5 stalks lemongrass | 1 piece beef cube or pork cube | 6 cups water per batch | salt and pepper to taste | Pour water in a cooking pot (first batch) and add a little salt. Add pork hocks. Let boil and simmer for 5 minutes. | Throw away the liquid. Pour-in second batch of water and let boil. | Put-in lemon grass and beef cube. Simmer for 40 to 45 minutes of until pork is tender. | Add the pigeon peas. Cook for 20 to 25 minut... | pork hock | unripe jack fruit | pigeon pea kadyo | sweet potato leave | sinigang mix | lemongrass | beef cube | salt and pepper |
Ginataang Langka with Dilis Recipe | 10 minutes | 50 minutes | 1 hour | 4 | 20 ounces 2 cans unripe jack fruit; squeezed,and chopped | 1 large red onion minced | 1 tablespoon garlic minced | 4 pieces dried Thai chilies | 3 to 4 cups coconut milk | 3/4 cup dried anchovies dilis | 2 tablespoons cooking oil | 1 tablespoon fish sauce | Heat a pan and then and pour-in the cooking oil. | Pan-fry the dried anchovies for 2 minutes. | Pour-in the coconut milk. Bring to a boil. | Add the garlic and onions. Continue cooking for 4 minutes. | Add-in the jack fruit and chilli. Simmer for 20 minutes while occasionally stirring. | Put-in the fish sauce. Stir and... | unripe jack fruit | dried thai chily | coconut milk | dried anchovies dili |
Pochero Recipe | 10 minutes | 1 hour | 1 hour 10 minutes | 4 | 1 lb pork belly chopped | 2 tomatoes diced | 1 onion diced | 1 teaspoon garlic minced | 8 ounces tomato sauce | 1 cup chickpeas garbanzos | 1 plantains ripe, chopped | 1 potato cubed | 1 head cabbage quartered | 12 long green beans | 1 bunch bok choy | 1 cup water | 2 tablespoons cooking oil | 1 teaspoon whole pepperco... | Heat cooking oil in a cooking pot. | Saut garlic, onions, and tomatoes | Add pork and cook until the color turns light brown. | Put-in fish sauce, whole pepper corn, and tomato sauce. Stir. | Add water and let boil. Simmer until pork is tender (about 30 to 40 minutes). | Put-in potato, plantain, and chick peas. Cook fo... | pork belly | tomato | tomato sauce | chickpeas garbanzo | plantain | potato | cabbage | long sitaw | bok choy | whole peppercorn |
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 |
Mixed Seafood in Coconut Milk Recipe | 10 minutes | 35 minutes | 45 minutes | 3 | 1 pound mixed seafood combinacion de mariscos | 2 cups coconut milk | 2 teaspoons shrimp paste | 1 teaspoon garlic minced | 1 medium onion chopped | 1/2 teaspoon ground black pepper | 3 pieces dried Thai chili | 1 tablespoon cooking oil | Heat cooking pot, and then pour-in cooking oil. | Saute garlic and onions | Pour-in coconut milk, stir, and let boil. | Sprinkle ground black pepper. Add-in dried chilies and shrimp paste. Stir and simmer until the liquid reduces to half. | Add mixed seafood and cook for 3 to 5 minutes. | Turn-ff heat. Transfer to a se... | mixed seafood combinacion | coconut milk | dried thai chili |
Chicken Feet Adobo | 10 minutes | 1 hour | 1 hour 10 minutes | 4 | 1 lb chicken feet cleaned | 1/2 cup soy sauce | 2 tablespoons vinegar | 1 tablespoon oyster sauce | 1/2 teaspoon whole peppercorn | 3 pieces dried Thai chili | 1 teaspoon salt | 1 tablespoon sugar | 3 to 4 pieces dried bay leaves | 5 cloves garlic crushed | 18 tablespoons cooking oil | 1 1/2 cups water | Heat cooking pot and pour-in 16 tablespoons of cooking oil. | Fry the chicken feet until color turns light brown. Set aside. | On a clean pot, heat 2 tablespoons of cooking oil. | Saute garlic and dried chili. | Put-in the fried chicken feet, soy sauce, and water. Let boil. | Add the dried bay leaves, whole peppercorn,... | chicken feet | oyster sauce | whole peppercorn | dried thai chili | dried bay leave |
Ginataang Kalabasa at Sitaw with Crab Recipe | 15 minutes | 40 minutes | 1 hour 5 minutes | 8 | 4 lbs crab alimasag | 1 lb calabaza squash sliced into cubes | 1 bunch string beans cut into 2.5 inch length | 3 1/2 cups coconut milk | 1 1/2 tablespoons fish sauce | 1 teaspoon ground black pepper | 1 onion chopped | 2 teaspoons garlic minced | 2 tablespoons cooking oil | Heat a cooking pot and pour cooking oil. | Saute garlic and onion. | Add fish sauce and coconut milk, and then let boil. | Put-in the ground black pepper, and then cook for 10 minutes in medium heat until the liquid reduces. | Put-in the crabs and stir. Cook for 3 to 5 minutes. | Add the squash (kalabasa). Stir. Cover ... | crab alimasag | calabaza kalabasa | sitaw | coconut milk |
Sinigang na Bangus sa Miso | 10 minutes | 40 minutes | 50 minutes | 4 | 1 to 2 lbs milkfish cleaned and sliced | 1 bunch mustard leaves | 3 medium tomatoes quartered | 1 pack 1.4 ounces tamarind soup mix | 2 1/2 tablespoons fish sauce | 2 pieces long green chilies siling pansigang | 1/2 cup white or yellow miso soybean paste | 1 medium yellow onion sliced | 2 tablespoons cooking oil | 6 cu... | Heat a cooking pot and then pour-in cooking oil. | Put the onions in when the oil becomes hot, and then saut for 2 minutes. | Add the miso and cook for another 2 minutes. | Put-in the fish sauce and water, and then stir. Bring to a boil. | Add the tomatoes and tamarind soup mix. Cook for 5 minutes. | Put-in the long gr... | milkfish | mustard leave | tomato | tamarind soup mix | long green chily | yellow miso soybean paste |
Crispy Adobo Flakes Recipe | 10 minutes | 10 minutes | 20 minutes | 3 | 1 lb pork adobo cooked | 1/2 to 1 cup cooking oil | Shred the pork adobo slices along the grain. | Mix the flaked pork with its sauce to absorb flavor. Let it sit for 10 minutes. | Heat a frying pan and pour-in the olive oil. | When the oil becomes hot, fry the shredded pork in medium heat until the texture becomes crisp. | Turn-off heat then transfer the fried pork in ... | pork adobo |
Adobo Steak Recipe | 10 minutes | 35 minutes | 45 minutes | 6 | 1 1/2 lbs beef tenderloin | 1/3 cup soy sauce | 4 tablespoons red wine vinegar | 1/2 cup water | 2 tablespoons honey | 1 green bell pepper sliced lengthwise | 1 medium onion sliced | 4 tablespoons extra virgin olive oil | salt and pepper to taste | Heat a cooking pot then pour-in 2 tablespoons of olive oil. | Put-in the beef and cook for 1 to 2 minutes. | Pour-in soy sauce and water then allow to boil. Simmer for 15 to 20 minutes. Note: Add more water if the mixture dries-up. | Put-in the honey and red wine vinegar and allow to boil. Stir and simmer for 10 minute... | beef tenderloin | red wine vinegar | honey | bell pepper | extra virgin olive oil | salt and pepper |
Ginataang Monggo Recipe | 15 minutes | 40 minutes | 55 minutes | 2 | 1/2 cup Mung beans | 2 1/2 cups coconut milk | 1/2 cup sticky rice washed (malagkit) | 6 to 7 tablespoons sugar | Heat a pan and put-in the Mung beans. | Toast the Mung beans until brown. | Turn-off heat and let the mung beans cool down. | Crack the toasted mung beans using a mortar and pestle (almires). Set aside. | Heat a cooking pot and pour-in coconut milk. Let boil. | Add the sticky rice and Mung beans then stir. Cook in low ... | mung bean | coconut milk | sticky rice |
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 |
Adobong Isaw Recipe (Small Intestine Adobo) | 1 hour | 20 minutes | 1 hour 20 minutes | 6 | 2 lbs pig or cows small intestine | 1/2 cup soy sauce | 1/4 cup vinegar | 6 cloves garlic crushed | 1/2 cup cooking rice wine | 1 teaspoon whole peppercorn | 6 pieces dried Thai chili | 4 1/2 cups water | 3 teaspoons salt | 4 pieces dried bay leaves | 1 teaspoon sugar | 3 tablespoons cooking oil | Pour 4 cups water in a cooking pot, apply heat, and let boil. | Add 2 teaspoons salt, 2 pieces dried bay leaves, and cooking wine. | Put-in the small intestine and simmer until tender. | Remove the tender intestines, turn-off heat, and cut the intestines into 2 inches length. Set aside. | Heat a wok or frying pan then ... | cows intestine | rice wine | whole peppercorn | dried thai chili | dried bay leave |
Dinuguan Laman-Loob Recipe (Blood Stew) | 10 minutes | 1 hour | 1 hour 10 minutes | 4 | 10 ounces pork blood | 1 lb pigs heart diced | 1/4 lb pigs liver diced | 1 lb pigs small intestine cleaned, boiled until tender, and sliced | 1/2 cup white vinegar | 2 teaspoons cooking wine | 1 tablespoon powdered tamarind soup base mix sinigang sa sampaloc mix | 1 tablespoon fish sauce | 4 clove garlic minced | 1 med... | Heat a large cooking pot and pour-in oil. | Saut garlic and onion. | Add pigs heart, liver, and small intestine then cook for 5 minutes. | Add cooking wine, fish sauce, ground black pepper, and water. Simmer for 30 to 35 minutes. | Add the powdered tamarind soup base mix, long green chili, and vinegar. Allow to re-boil... | pork blood | pigs heart | pigs liver | pigs intestine | wine | tamarind soup base mix sinigang sa sampaloc mix | long green chili |
Paksiw na Isda Recipe | 5 minutes | 25 minutes | 30 minutes | 2 | 2 pieces fish about half a pound each, cleaned and scales removed | 1 knob ginger sliced and pounded | 6 cloves garlic skin removed | 1/2 cup vinegar | 1 cup water | 1 medium onion sliced | 1 small bitter gourd chopped (optional) | 3 pieces finger chili | 2 teaspoon salt | 1 teaspoon whole peppercorn | Heat a pan and cooking pot then pour-in vinegar and water. | Add salt and whole peppercorn then stir. Bring to a boil. | Arrange the fish in the pan along with the ginger, garlic, onion, bitter gourd, and finger chili. Cover and simmer in low to medium heat for 12 to 15 minutes. | Turn off the heat and transfer to a se... | half a | knob ginger | garlic skin | bitter gourd | finger chili | whole peppercorn |
Pesang Isda Recipe | 5 minutes | 30 minutes | 35 minutes | 4 | 2 pieces medium to large fish sliced | 2 bunches baby bok choy or pechay cleaned and ends removed | 2 cups rice washing | 1 tablespoon salt | 1 medium onion quartered | 1/2 cup green onions or onion leeks sliced | 1/4 cup ginger sliced and pounded | 3 cloves garlic minced | 1 tablespoon fish sauce patis | 1/2 teaspoon ... | Rub salt on the fish and set aside. | Heat a frying pan then pour-in 6 tablespoons of cooking oil. | Fry the fish until the color of one side turns golden brown. Flip to fry the other side then turn off the heat and set the fish aside. | Heat a cooking pot and pour-in 2 tablespoons of cooking oil. | When the oil is hot... | fish | baby bok choy | rice water | green onion | ginger | fish sauce fish sauce | whole peppercorn |
Sinigang na Buto buto with Gabi Recipe | 10 minutes | 1 hour | 1 hour 10 minutes | 4 | 1 lb pork neck bones | 2 pieces eggplants sliced | 1 medium radish sliced | 5 to 8 pieces okra | 3 pieces medium tomatoes quartered | 3 pieces long green chili or siling pangsigang | 1 pack tamarind base sinigang mix good for 2 liters | 4 pieces taro root gabi, halved | 3 cups water spinach kangkong or ong choy, leaves... | Heat a cooking pot then pour-in cooking oil. | When the oil is hot enough, saut garlic and onion. | Add the pork neck bones and fish sauce. | Pour-in water then bring to a boil. | Add tomatoes and simmer for 40 minutes or until pork is tender. | Add the sinigang mix, radish, long green chilies, and taro root (gabi) and... | pork neck bone | eggplant | radish | okra | tomato | long green chili | tamarind base sinigang mix good | taro root gabi | kangkong |
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 |
Kinilaw na Dulong | 10 minutes | 30 minutes | 40 minutes | 2 | 1/2 lb silverfish dulong, cleaned | 1 to 2 pieces lemon or 6 to 8 pieces calamansi | 1 1/2 tablespoons ginger minced | 2 teaspoons salt | 1/2 teaspoon ground black pepper | 1 to 2 teaspoons birds eye chili siling labuyo, minced | Combine silverfish, salt, and ground black pepper then gently mix until everything is well incorporated. | Add minced ginger and minced birds eye chili then continue mixing until everything is distributed. | Squeeze-in lemon (or calamansi) and gently stir the mixture to distribute the juice. | Refrigerate for at least ... | silverfish dulong | calamansi | ginger | labuyo |
Ginataang Halo-halo Recipe (Binignit) | 10 minutes | 40 minutes | 50 minutes | 4 | 1 1/2 cups sweet potatoes kamote, diced | 1 cup taro roots gabi, diced | 1 1/2 cups purple yam | 1 1/4 cup plantains saging na saba, diced | 1 cup ripe jackfruit langka, sliced | 2 cups small tapioca pearls cooked | 12 to 20 pieces glutinous rice balls bilo-bilo | 1 cup granulated white sugar | 3 1/2 cups coconut milk ... | Pour water in a large cooking pot and apply heat. Let boil. | Add 1 3/4 cups of coconut milk then wait until it re-boils. | Put-in the sweet potatoes, purple yam, and taro roots and simmer for 8 minutes. | Pour-in the remaining coconut milk, sugar, and glutinous rice balls then stir. Simmer for 7 minutes. | Add the pla... | sweet potato | taro | purple yam | plantain | jackfruit langka | tapioca pearl | glutinous rice balls bilo | coconut milk |
Chicken Inasal Recipe | 1 hour | 18 minutes | 1 hour 18 minutes | 4 | 2 lbs chicken cut into serving pieces | 2 tablespoons ginger minced | 2 tablespoons garlic minced | 3/4 cup lemongrass chopped | 1 cup coconut vinegar | 1/2 cup lemon or calamansi juice | 1 tablespoon salt | 1/4 cup brown sugar | 1 cup lemon soda softdrink | 1/2 tablespoon ground black pepper | Basting Sauce: | 3 table... | In a freezer bag or large bowl, combine chicken, lemongrass, salt, ground black pepper, ginger, garlic, brown sugar, vinegar, lemon-lime soda, and lemon juice. | Stir or shake the mixture until every ingredient is well incorporated. Marinade for 1 to 3 hours. | In a bowl, combine margarine, annatto oil, salt, and lemon... | chicken | ginger | lemongrass | coconut vinegar | calamansi juice | brown sugar | lemon soda softdrink | annatto oil | margarine |
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 |
Adobong Sitaw Recipe | 10 minutes | 25 minutes | 35 minutes | 4 | 1 lb string beans sitaw, cut in 2 inch length | 1/4 lb pork belly thinly sliced (optional) | 1/2 cup soy sauce | 1/3 cup vinegar | 1 piece onion thinly sliced lengthwise | 8 cloves garlic crushed | 1 teaspoon sugar optional | 1 cup water | Salt and ground black pepper to taste | Heat a wok and then sear the pork until enough fat is rendered. | Saut the garlic until it starts to brown. | Add the onion. Continue sauting the onion with all the ingredients until it softens. | Pour the soy sauce, vinegar, and water. Let boil. | Cover the wok. Adjust the heat to a simmer. Continue cooking until the ... | sitaw | pork belly |
Sinigang na Panga ng Tuna Recipe (Tuna jaw cooked in sour broth) | 10 minutes | 40 minutes | 50 minutes | 4 | 2 lbs tuna jaw panga ng tuna | 8 cups water | 2 cups string beans sitaw, cut in 2 inches length | 3 pieces medium-sized egg plant sliced | 8 pieces okra cleaned | 1 bunch water spinach kangkong, chopped | 4 to 6 pieces medium-sized tomatoes halved | 2 tablespoons fish sauce patis | Sinigang mix good for 2 liters of wat... | Heat a cooking pot and pour-in the water. Bring to a boil. | Put-in the onions and tomatoes and cook until tender. | Put-in the tuna jaw and simmer for 15 minutes | Add the sinigang mix, chilies, and fish sauce then simmer for another 3 minutes. | Put-in the okra and string beans and cook for 3 minutes. | Add the eggpl... | tuna jaw panga ng tuna | sitaw | egg plant | okra | kangkong | tomatoes halved | fish sauce fish sauce | sinigang mix good | finger chili |
Ginataang Langka Recipe | 5 minutes | 35 minutes | 40 minutes | 6 | 1 lb unripe jackfruit; peeled and chopped | 1 large onion diced | 1 piece shrimp cube | 5 cloves crushed garlic | 3/4 cup tomatoes diced | 3 to 5 pieces red chilies | 3 cups coconut milk | 3/4 cup water | 1/2 cup fried dried fish daing, bones removed | Heat a wok or a cooking pot and pour-in the coconut milk. Bring to a boil. | Add the garlic and onions and cook for 3 to 5 minutes while continuously stirring the mixture. | Put-in the tomatoes and red chilies. Continue stirring to prevent lumps from forming. | Add the fried dried fish and cook for 5 minutes. | Pour-in... | unripe jackfruit | shrimp cube | crushed garlic | tomato | red chily | coconut milk | fried dried fish |
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