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Bangus Belly Bistek | 2 minutes | 5 minutes | 7 minutes | 4 to 5 | 1 kilo SARANGANI BAY Boneless Milkfish Belly | 1/8 Cup cooking oil | 5 cloves Garlic (peeled and smashed) | 1 white onion (sliced) | 1 tomatoes (sliced) | Heat oil and saute garlic until golden brown. Add onion and cook until translucent. Add tomatoes and cook until mushy. Add soy-calamansi mixture. Add milkfish bellies, one at a time. Add water. Boil and cover for 2 minutes. Add pepper. Reduce and simmer until bellies are cooked firm. | Top with onion rings. Serve with ... | sarangani bay milkfish belly | cooking oil | tomato |
Kari Kay (Nonya Chicken Curry) | 20 minutes | 30 minutes | 50 minutes | 6 | 15 dried chili (soaked) | 20 pieces shallots (sibuyas Tagalog) (minced) | 3 cloves Garlic (minced) | 20 Grams belachan (2 teaspoons shrimp paste, toasted) | 2 centimeters turmeric (luyang dilaw) (1 teaspoon turmeric powder) | 3 tablespoons coriander seeds ((substitute option: caraway seeds)) | 1 teaspoon cumin | 1 tea... | Using a mortal and pestle, grind together all ingredients for the spice paste until a thick paste is formed. Set aside. | Heat oil over low-medium flame and saute the star anise, cloves, and cinnamon stick. | Add the spice paste and stir-fry. Add 2 to 3 tablespoons of thick coconut milk. Keep stirring over low heat unt... | dried chili | shallot | 2 shrimp paste | turmeric | coriander seed | cumin | fennel seed | star anise | cloves1 cinnamon | coconut milk | milk | chicken | potato |
Bangus Belly with Fried Egg, Garlic Red Rice, and Summer Salsa | 40 minutes | 20 minutes | 1 hour | 4 to 6 | 2 heads Garlic (crushed) | 1 teaspoon black pepper | 1 teaspoon fish paste (bagoong) | 1 teaspoon cumin | 1 teaspoon paprika | 1 teaspoon cilantro (wansoy) (minced) | 6 calamansi (juice) | 4 large fish (use belly fillet) | 1/4 Cup canola oil (divided) | 1 medium ampalaya (bitter melon) (sliced, pith removed, washed wi... | Make the marinade: Combine all ingredients in a bowl. Pour mixture on the bangus belly fillets and marinate for 6 hours in the refrigerator. | Heat 2 tablespoons oil in a large frying pan. Fry two bangus fillets at a time. Heat remaining oil and fry the rest of the fillets. Set aside. | Make the summer salsa: Mix all i... | fish paste | cumin | paprika | cilantro | calamansi | belly fillet | canola oil | sea salt and water | green mango | carrot | cilantro sprig | egg |
Pinangat Recipe | 10 minutes | 10 minutes | 20 minutes | 4 | Laing Leaves (shredded) | 1 small piece Kanduli | taro leaves (dahon ng gabi) | coconut cream (kakang gata) (generous serving) | Garlic | ginger | lemongrass (tanglad) | shrimp paste (bagoong alamang) | Salt (to taste) | siling labuyo (birds eye chili) (crushed) | Make the laing: Put together, laing leaves, pork, and kanduli; place on a taro leaf. | In a bowl, combine coconut cream mixed with garlic, ginger, lemongrass, shrimp paste, chilis, and salt ,and pepper. Pour on the laing. | The leaf is then folded and sealed to form a square pouch of sorts. Many of these pouches are ma... | leaves | kanduli | taro | coconut cream | ginger | lemongrass | labuyo |
Tinutungan na Dinuguan Recipe | 5 minutes | 10 minutes | 15 minutes | 1 | coconut milk (gata) | Garlic (shredded) | onion | tomatoes | Pig Parts (chopped) | Vinegar | Salt | chilies (siling labuyo) (chopped) | Prep the burnt coconut milk: Place hot, burning pieces of charcoal are placed in a deep aluminum bowl containing coconut. The coconut is mixed and made to cover the charcoal, fanned and burnt until an even roasted color is achieved. Water is added to the burnt coconut then hand-squeezed to extract the thick coconut mil... | coconut milk | tomato | pig part | chily |
Shrimp and Coconut Soup | 7 minutes | 12 minutes | 19 minutes | 4 | 3 cups fish stock | 1 1-inch piece ginger (peeled and minced) | 1 stalk lemongrass (tanglad) (washed) | 1 Cup coconut milk (gata) | 2 tablespoons fish sauce (patis) | 1 tablespoon Palm sugar | 1/2 kilo Shrimp (peeled an deveined) | 1/2 Cup button mushrooms | lime wedges (for garnish) | Place fish stock, ginger, and lemongrass in a pot. Simmer for 5 minutes. | Add coconut milk, fish sauce, and palm sugar. Simmer for 5 more minutes, stirring constantly to make sure sugar gets dissolved. | Fish out the lemongrass stalk then add shrimp and button mushrooms. | Heat for 2 minutes or until shrimps are cooke... | fish stock | 1 ginger | lemongrass | coconut milk | palm sugar | shrimp | button mushroom | lime wedge |
Banaba-Lemongrass Iced Tea | 10 minutes | 15 minutes | 25 minutes | 6 to 8 | 2 liters water | 6 stalks lemongrass (tanglad) (cleaned, cut 3 inches from the bulb) | 4 sachets banaba tea | 3/4 to 1 Cup coconut sugar | 1/4 Cup Calamansi Juice | In a stainless pan, combine water and lemongrass and bring to a boil. Reduce heat and simmer for 10 to 15 minutes. | Add banaba tea and stir in sugar; steep tea for about 5 minutes. Remove sachets and let cool to room temperature. | Add calamansi juice and refrigerate. Best served cold. | stalks lemongrass | banaba tea | coconut sugar | calamansi juice |
Marketman's Chicken Inasal | 10 minutes | 15 minutes | 25 minutes | 4 to 6 | 1 kilo Chicken (use thigh-leg part) | 1 tablespoon ginger (minced) | 2 tablespoons Garlic (minced) | 1/4 Cup native vinegar | 4 to 6 calamansi (juiced) | 8 stalks lemongrass (tanglad) (chopped) | 2 teaspoons rock salt | several tablespoons vegetable oil | 2 tablespoons Achuete (annatto) | 1 teaspoon black pepper | 1 m... | Make the marinade: Put chicken in a bowl. Add ginger, garlic, good native vinegar, calamansi, lemongrass, rock salt, and pepper. Marinate 1 hour, stirring to coat chicken pieces evenly. | Meanwhile, make the basting sauce: Melt margarine in a small saucepan over low flame, adding achuete oil for color and cracked black... | thigh leg part | ginger | native vinegar | calamansi | stalks lemongrass | rock salt | several vegetable oil | achuete | tub margarine |
Mango Glazed Sausages | 2 minutes | 5 minutes | 7 minutes | 6 | 1/4 Cup mango jam | 3 tablespoons chicken stock | Salt | pepper flakes | 1 teaspoon Oil | 1 red bell pepper (cut into 1-inch cubes) | 6 sausage ((any type), sliced into 1-inch-thick pieces) | Make the glaze: In a bowl, whisk together mango jam, water, and seasonings; set aside. | Heat oil in a nonstick pan. Saute bell peppers for 1 minute. Add the sausage slices and fry until lightly browned. Pour glaze into pan and simmer for 2 to 3 minutes or until thick. Alternately skewer the sausage slices and bell pep... | mango jam | chicken stock | pepper flake | bell pepper | sausage |
Fishtek Tagalog | 40 minutes | 20 minutes | 1 hour | 4 | 1/3 Cup Soy Sauce | Calamansi Juice ((2 tablespoons or so)) | black pepper (to taste) | 5 cloves Garlic (peeled and smashed) | 600 Grams white fish ((use fillets), (sole, cobbler, or cream dory)) | olive oil | 3 white onion (sliced into half moons) | Combine soy sauce, calamansi, pepper, and garlic. Marinate fish in this mixture for 30 minutes. (The fish absorbs a lot of flavor so don t overdo the marinating.) | Heat a nonstick skillet over medium heat then add a couple of swirls of oil, just enough to coat the bottom of the pan lightly. Once oil is hot, remove fis... | calamansi juice 2 | white fish | olive oil |
Tuna Sisig Recipe | 2 minutes | 3 minutes | 5 minutes | 1 | 1 tablespoon Oil | 2 teaspoons Garlic (minced) | 1 Small onion (minced) | 1/2 red bell pepper (minced) | 2 cans canned tuna in oil | 1/2 tablespoon liquid seasoning | 1/4 teaspoon black pepper | 1/2 teaspoon brown sugar | 1/2 Chili Pepper (Siling Pangsigang) (minced) | In a saute pan, heat oil and saute garlic, onion, bell pepper, and tuna. Season liquid seasoning, black pepper, and brown sugar. | Add chili peppers. Serve hot. | bell pepper | tuna | liquid | brown sugar | chili pepper |
Taba ng Talangka Rice Recipe | 10 minutes | 10 minutes | 20 minutes | 2 to 3 | 1 tablespoon Garlic | 1/3 Cup crab fat (aligue) | 1 teaspoon Achuete Powder (annatto powder) (soaked in 3 tablespoons hot water then strained) | 1 tablespoon extra virgin olive oil | 3 cups rice | calamansi | In a hot pan, saute the garlic and crab fat in the olive oil. When the mixture starts to bubble vigorously, add the atsuete juice. Cook for about 30 seconds. Add the rice and cook until rice is fully coated in the crab fat. | Serve with calamansi slices and your favorite grilled seafood, pork, or chicken. | crab fat | hot water | extra virgin olive oil | rice | calamansi |
Chili-Honey Glazed Lechon Kawali | 20 minutes | 1 hour 20 minutes | 1 hour 40 minutes | 4 to 6 | 1 kilo pork (use pork belly) | 1 large white onion (quartered) | 4 cloves Garlic (smashed) | 1/3 teaspoon peppercorns | 2 teaspoons Salt | 1 bay leaf | rock salt (for seasoning) | Pickled Vegetables (Atsara) (to serve (optional)) | 2 tablespoons Korean Hot Pepper Paste (Gochujang) | 2 tablespoons Soy Sauce | 1 and 1/2... | Slice pork belly in half to fit a large stockpot. Place pork, onion, garlic, peppercorns, salt, and bay leaf in a large stockpot. Fill with enough water to cover pork. Bring to a boil then reduce to a simmer. Cook for about 1 hour or until pork is fork tender. | In the meantime, make the chili-honey glaze: Put all ingr... | pork | peppercorn | bay leaf | vegetable | korean hot pepper paste | honey | rice vinegar | sesame oil | ginger |
Melanie's Chicken Curry Skewers | 30 minutes | 10 minutes | 50 minutes | 25-30 | 1 kilo Chicken ((use breast part), sliced into strips (satay-style) or into chunks) | 3 tablespoons curry powder | 1 (15 ounce) can coconut milk (gata) | fish sauce (patis) | 5 cloves Garlic (grated) | 6 bulbs lemongrass (tanglad) (pounded and chopped finely) | 3 tablespoons Achuete Oil (annatto oil) ((if using bamboo,... | Mix chicken breast strips with all the other ingredients. Marinate for 4 hours or overnight. | Thread meat onto skewers | Grill for 2 to 3 minutes on each side over medium heat until cooked and juices run clear, basting the chicken with the marinade. Serve hot, with Quick Relish on the side. | To make annatto oil: Heat... | breast part | curry powder | milk | bulbs lemongrass | the chicken chunk |
Bulanglang Recipe (Vegetables with Fish Soup) | 15 minutes | 20 minutes | 35 minutes | 5 | 3 cups Rice Washing (Hugas Bigas) | 2 tablespoons anchovy sauce (bagoong isda) | 3 medium tomatoes (chopped) | 1 medium squash (kalabasa) (peeled and cut into chunks) | 1 Cup string beans (sitaw) | 1 Cup winged beans (sigarilyas) | 6 pieces bitter gourd (ampalaya) (bonito variety) | 15 pieces bataw (hyacinth bean) | 6 ... | Place the rice washing in a large pot. Add bagoong na isda and tomatoes; bring to a boil. | Put in the rest of the vegetables in the following sequence: Add kalabasa and cook for about 5 minutes. With about 2 to 3 minute intervals and stirring in between, add sitaw, sigarilyas, ampalaya, bataw, eggplants, okra, himbaba... | rice water | anchovy sauce | tomato | kalabasa | sitaw | bean | bitter gourd | bataw | eggplant | okra | himbabao | bunga ng malunggay | bulaklak ng katuray pistil | milkfish steak |
Spicy Grilled Prawns | 15 minutes | 10 minutes | 25 minutes | 6 skewers with 3 prawns each | 18 medium Prawns (Sugpo) | 4 Baguio limes (squeezed to make about 1/2 cup juice) | 6 cloves Garlic (grated) | 1/4 Cup Soy Sauce | 1 1/2 teaspoons freshly ground black pepper | 1 tablespoon hot sauce | 2 tablespoons Worcestershire sauce | metal or bamboo skewers (if using bamboo, soak for 1 hour prior to threading the ... | In a shallow tray, place shrimp in one layer. | In a medium bowl, combine all ingredients for the marinade. Pour over shrimp. | Let shrimp marinate for 30 minutes, turning them over once at the 15-minute mark. | Thread shrimp onto skewers. Grill for about 2 minutes on each side. | Sprinkle with additional freshly groun... | prawn | baguio lime | hot sauce | worcestershire sauce | the pork chunk | red pepper flake | lime wedge |
Pork Barbecue | 4 hours 30 minutes | 10 minutes | 4 hours 40 minutes | 20 to 25 skewers, depending on skewer length | 1 kilo pork ((use pork tenderloin), sliced into 1-inch pieces, about 1/4-inch-thick) | 1/2 Cup Soy Sauce | 8 cloves Taiwan garlic (grated) | 1/2 Cup cooking wine ((we used mirin)) | 1/4 Cup muscovado sugar | 2 tablespoons ginger (grated) | 1 medium white onion (grated) | metal or bamboo skewers ((if using bamboo, soak ... | Mix pork with all the other ingredients. Marinate for 4 hours or overnight. | Thread pork onto skewers, placing them close together, but not too tight. | Grill for 2 to 3 minutes on each side over medium heat until cooked, basting with marinade occasionally. Serve hot with suka t bawang (garlic vinegar). | pork | taiwan garlic | cooking wine | muscovado sugar | ginger | bamboo skewer |
Spicy Beef with Chili-Ginger Sauce Recipe | 1 hour 30 minutes | 45 minutes | 2 hours 15 minutes | 6 to 8 | 1 kilo Beef ((use ribs), cut into 1-inch cubes) | water (to cover beef) | 1 medium onion (peeled and quartered) | 2 red Thai chili peppers | 2 Chili Pepper (Siling Pangsigang) | 1 teaspoon peppercorns | 1 Cup evaporated milk | Salt | 2 teaspoons Garlic (minced) | 2 teaspoons ginger (minced) | 2 teaspoons onion (mince... | Make the spicy beef: Boil beef in water until tender with onion, peppers, and black peppercorn. Occasionally remove impurities and make sure that there is still enough water to cover the beef. | When beef is tender, let it simmer until the liquid is reduced to half then add evaporated milk. Simmer for 15 more minutes. ... | 1 cube | red thai chili pepper | chili pepper | peppercorn | milk | ginger | red chili pepper | bell pepper | finger chili |
Batangas Beef Short Ribs Pinatisan | 20 minutes | 2 hours | 2 hours 20 minutes | 8 to 10 | 2 tablespoons Garlic (finely chopped) | 1/4 Cup ginger (finely chopped) | 1 Cup onion (finely chopped) | 1/4 Cup canola oil | 1 1/2 kilos Beef (use short ribs) | 1 tablespoon fish sauce (patis) | 2 dried bay leaf | 3 to 4 cups Rice Washing (Hugas Bigas) | Salt | 1/2 tablespoon cane vinegar | In a pan, saute garlic, ginger, and onions in oil until onions are translucent. | Add short ribs and cook until caramelized and moisture is released, about 15 minutes. | Add fish sauce and bay leaves. | Pour in rice washing water. | Boil and simmer, covered, until beef is tender, about 45 minutes to 1 hour. | Taste and... | ginger | canola oil | short rib | dried bay leaf | rice water | cane vinegar |
Chicken Tocino | 1 hour | 15 minutes | 1 hour 15 minutes | 6 to 8 | 1 kilo Chicken (use boneless chicken thighs) | 3 tablespoons Garlic (finely minced) | 1/2 tablespoon Salt | 1/2 teaspoon black pepper | 3 tablespoons brown sugar | 2/3 Cup pineapple juice | 2 teaspoons Soy Sauce | 2 tablespoons Oil | Fried Brown Rice (to serve) | Using paper towels, pat chicken thighs dry; set aside. | Mix together garlic, salt, ground pepper, brown sugar, pineapple juice, and soy sauce. Stir until well combined. Add in chicken thighs, one piece at a time. Let stand at room temperature for 1 hour. | In a nonstick pan, fry chicken in oil. Drain on paper towels a... | chicken | brown sugar | pineapple juice | fried brown rice |
Tex-Mex Barbecue Spice Rub and Whiskey Barbecue Sauce Recipe | 5 minutes | 5 minutes | 10 minutes | For the Spice Rub (Makes about 1 3/4 cups), For the Whiskey Barbecue Sauce (Makes about 3 1/2 cups) | 1 Cup brown sugar | 1/4 Cup chili powder | 2 tablespoons paprika | 2 tablespoons cumin | 2 tablespoons Onion powder | 2 tablespoons cayenne powder | 1 tablespoon Salt | well-sealed jar | 1/2 onion (minced) | 4 cloves Garlic (minced) | 1 Cup bourbon whiskey | 1 Cup Tomato sauce | 1 Cup catsup | 1/2 teaspoon black peppe... | Make the spice rub: In a bowl, mix together brown sugar, chili powder, paprika, cumin, onion powder, cayenne powder, and salt. Store in a well-sealed jar. Use as a rub for steaks, ribs, or chicken before grilling or roasting. | To make the barbecue sauce: Saute onion and garlic. Add whiskey; simmer until reduced in hal... | brown sugar | chili powder | paprika | cumin | onion powder | cayenne powder | sealed jar | bourbon whiskey | tomato sauce | catsup | cider vinegar | liquid smoke flavoring | worcestershire sauce | tabasco sauce | jar |
Two-way Adobo Recipe | 15 minutes | 45 minutes | 1 hour | 4 to 6 | 1 1/2 kilos Chicken (chopped into serving pieces) | 3/4 Cup Vinegar | 1/3 Cup Soy Sauce | 1/4 Cup water | 1 teaspoon black pepper | 1 ounce Garlic (roughly chopped) | Place chicken in a medium saucepan. | In a medium bowl, combine vinegar, soy sauce and water. Stir well. Pour over the chicken. Add pepper and garlic. | Bring chicken to a boil, about 5 minutes, then reduce heat and simmer on low. Do not stir. Simmer for 30 minutes. Turn over chicken pieces to cook pieces evenly. Simme... | chicken |
Vietnamese Pork Skewers Recipe | 6 hours 30 minutes | 8 minutes | 6 hours 38 minutes | 6 to 8 (about 20 skewers) | 1 Cup fish sauce (patis) | 1/2 Cup fresh lemongrass (chopped) | 4 red finger chilies (siling haba) (chopped) | 1/4 Cup brown sugar | 1/4 Cup shallots (sibuyas Tagalog) (chopped) | lime juice | 1 1/2 kilo pork ((use skinless pork shoulder or pork kasim), sliced into thin chunks) | barbecue sticks (soaked in water) | pa... | In a large bowl, combine fish sauce, lemongrass, chilies, brown sugar, shallots, and lime juice. Add the pork chunks and massage the marinade into the meat. | Thread pork chunks through the skewers, and tie a pandan strip on the pointed end of the sticks. Marinate for 6 hours or overnight. | Grill over hot charcoal, ab... | lemongrass | red finger chili | brown sugar | shallot | lime juice | pork | barbecue | pandan leaf |
Dynamite Lumpia Recipe | 1 hour | 20 minutes | 1 hour 20 minutes | 10 | 2 tablespoons vegetable oil (for sauteeing) | 1 medium onion | 3 cloves Garlic | 1/2 kilo Beef (use ground beef) | 1 (40 gram) pack taco seasoning mix | Salt (to taste) | 20 finger chilies (siling pangsigang) | 20 spring roll (lumpia) wrappers | 2 cups cheddar cheese (grated) | 3 cups vegetable oil (for frying) | Heat oil in pan. Saute onion and garlic. | Add ground beef and taco seasoning. Season with salt and pepper to taste. Cook for 10 to 15 minutes. Set aside. | To assemble: Lay a finger chili on a sheet of spring roll wrapper. Add 1 tablespoon ground beef mixture and 1 tablespoon cheese. Roll and seal. Repeat until done. ... | vegetable oil | beef | taco | finger chili | spring roll wrapper | cheddar cheese |
Sisig Saud | 15 minutes | 25 minutes | 40 minutes | 4 to 5 | 6 medium tomatoes (sliced) | 1 large white onion (sliced) | 6 to 8 small (or 4 large) Mustard Leaves (Mustasa) | 2 (1/2-inch-thick) pieces pork (use pork belly) | Salt | In a big bowl, combine tomatoes and onions. Add mustard leaves; toss and set aside. | Season pork belly with salt and pepper. Grill. Slice into strips. | Mix and toss pork slices with the vegetables in the bowl and season to taste with salt and pepper. | tomato | mustard leave | pork |
Lelut Mais (Lugaw na Mais) | 30 minutes | 40 minutes | 1 hour 10 minutes | 5 to 6 | 1 liter coconut milk (gata) | 100 Grams Native Corn Kernels | 150 Grams malagkit rice | 150 Grams sugar (divided) | 500 ml coconut milk (gata) | Boil coconut milk (second extraction) then add corn kernels, stirring occasionally. | Once the corn is cooked, add rice. Lower heat to medium. | Continue to stir then add half of the sugar. | Once the rice is cooked, add coconut milk (first extraction). | Continue to stir and cook for 5 minutes or until there is no mor... | coconut milk | native corn kernel | malagkit rice |
Baked Fish with Vegetables and Coconut Cream | 30 minutes | 45 minutes | 1 hour 15 minutes | 5 to 6 | 1/2 tablespoon Garlic (minced) | 1/2 Cup onion (sliced) | 1/2 tablespoon ginger (sliced) | 2 tablespoons canola oil | 1 eggplant (sliced) | 4 to 5 pieces okra (cut into 2 to 3 pieces) | 1/2 Cup squash (kalabasa) (sliced) | 3 to 4 pieces string beans (sitaw) (cut into 4 to 5 pieces) | Salt | 1/3 Cup coconut cream (kaka... | Saute garlic, onions, and ginger in oil. Cook until onions are translucent and aromatic. Add sliced eggplant, okra, squash, and string beans. Season with salt and pepper. | Cook vegetables until half-cooked. Pour in coconut cream. Transfer vegetables to a plate. Set aside. | Lay fish in a baking dish. Season with salt ... | ginger | canola oil | eggplant | okra | kalabasa | sitaw | coconut cream | tilapia clean |
Pork Isaw Satay | 1 hour | 10 minutes | 1 hour 10 minutes | 3 to 4 | 300 Grams pork intestines (cleaned) | 2 tablespoons iodized salt | 4 cups of water | 6-inch barbeque sticks (soaked in water) | 1 Cucumber (sliced into 1 inch by 1/2 inch pieces) | 4 stalks lemongrass (tanglad) (white parts only, choped) | 1 medium-sized onion | 3 teaspoons turmeric powder (grated) | 2 and 1/2 tablesp... | When buying the pork intestines, ask the butcher to clean them for you (see note below if you have to do it yourself). In a pot, mix salt with water and boil cleaned isaw until tender. | Make the spice paste: Put all the spice paste ingredients in a food processor and whiz until it forms a paste. Set aside 1/4 cup of t... | pork intestine | barbeque | cucumber | stalks lemongrass | turmeric powder | sauce | vegetable oil | a little oil | peanut butter |
Chicken Adobo Congee | 10 minutes | 55 minutes | 1 hour 5 minutes | 3 to 4 | 1 Cup long-grain rice (washed) | 2 cups glutinous rice (washed) | 10 cups chicken stock ((homemade or from 2 chicken bouillon cubes dissolved in 10 cups water)) | Salt (to taste) | 1 to 1 and 1/2 cups chicken adobo (shredded) | 2 Salted Egg (itlog na maalat) (peeled and quartered) | 2 pieces firm tofu (tokwa) (sliced ... | Make the congee base: In a stockpot, place long-grain rice, glutinous rice, and chicken stock. Bring to a boil and reduce to a simmer, stirring occasionally, for 30 to 45 minutes or until a thick soup is formed. Add more chicken stock if necessary. Season with salt, sugar, and pepper to taste. | When ready to serve, po... | long grain rice | glutinous rice | chicken bouillon cube | chicken adobo | egg | 1 rectangle | green onion |
Chicken Binakol | 20 minutes | 30 minutes | 50 minutes | 5 to 6 | 1 coconut (buko) (niyog) | 2 tablespoons Garlic (minced) | 3/4 Cup white onion (sliced) | 2 tablespoons corn oil | 1/2 tablespoon ginger | 2 tablespoons fish sauce (patis) | 2 whole Chicken ((use breast part), deboned and cubed) | 4 to 5 cups homemade chicken stock | Pepper (to taste) | spring onions (chopped for garn... | Crack open coconut; reserve juice and scrape meat. Set aside. | Saute garlic and onions in corn oil; cook until onions are translucent. Add in ginger and continue cooking until aromatic. Add fish sauce and simmer. | Add chicken and continue cooking until meat is lightly browned. | Add stock; boil then simmer for 10 min... | coconut | corn oil | ginger | whole chicken | homemade chicken stock | green onion |
Adobo sa Buko | 15 minutes | 1 hour | 1 hour 15 minutes | 4 | 1 kilo Chicken (use quarter cut chicken (thigh and leg)) | 5 pandan leaf (washed and knotted) | 1 and 1/2 cups coconut water | 1 bulb Garlic (smashed) | 1 (2-inch) piece ginger (sliced thinly) | 1/2 Cup Vinegar | 1 bay leaf | 1 tablespoon sugar | peppercorns (to taste) | Salt (to taste) | coconut (buko) ((use coconut... | Clean chicken well. Lay knotted pandan on the bottom of a nonreactive or stainless steel pot (do not use aluminum or copper pots). | Add in the rest of the ingredients except for the coconut meat. Boil for three minutes. | Reduce heat and let simmer until chicken is cooked, about 45 minutes to 1 hour. Do not move the c... | quarter chicken | pandan leaf | coconut water | bulb garlic | ginger | bay leaf | peppercorn | coconut meat |
Sinigang na Baboy sa Sampalok | 10 minutes | 1 hour | 1 hour 10 minutes | 8 to 10 | 8 to 10 cups water | 1 large red onion (quartered) | 4 medium tomatoes (halved) | 4 tablespoons fish sauce (patis) | 1 kilo Pork Leg (sliced) | 4 pieces taro (gabi) (peeled and quartered) | 3 cupsugar Tamarind (Sampalok) | 2 pieces radish (labanos) (peeled and sliced) | 1 bunch string beans (sitaw) (cut into 1-inch lon... | In a large pot, pour water. Add red onion, tomatoes, and fish sauce. Add pork. Before it reaches boiling point, spoon out impurities and dark brown foam and discard. Boil pork for 25 minutes. Lower heat and simmer for another 15 minutes or until meat is tender. | Add taro or gabi and cook for 5 minutes or until tender.... | tomato | pork | taro | cupsugar tamarind | radish | sitaw | okra | eggplant | tender stem | green chili |
Sinigang na Bangus sa Bayabas | 15 minutes | 25 minutes | 40 minutes | 6 | 1 bunch kangkong (water spinach) leaves | 1 medium puso ng saging (banana blossom) | Calamansi Juice | 6 cups water | 2 tomatoes (halved) | 1 medium onion (quartered) | 6 o 7 Small Guava (bayabas) (peeled and cut in half) | 2 and 1/2 tablespoons fish sauce (patis) | 1 large milkfish (bangus) (scaled, cleaned, and cut ... | Pinch off leaves and tender stems of water spinach (kangkong). Wash and set aside. | Remove the thick purple-colored pieces of banana blossom (puso ng saging) until only the beige-colored part is left. Cut into chunks then immediately soak in a big bowl of water with calamansi juice to prevent browning. Set aside. | In... | kangkong | puso ng | calamansi juice | tomato | o guava | sauce | milkfish |
Lechon Kawali Kare-Kare Recipe | 15 minutes | 40 minutes | 55 minutes | 4 | 2 tablespoons Oil | 1/2 tablespoons Achuete Seeds (annatto seeds) | 1/3 Cup onion (chopped) | 1 tablespoon Garlic (minced) | 2 1/2 cups beef broth | 1/4 cup plus 2 tablespoons peanut butter | 2 to 3 tablespoons glutinous rice (toasted) | 2 tablespoons fish sauce (patis) | 1 tablespoon sugar | Salt (to taste) | 1 kilo P... | Make the kare-kare sauce: Heat oil in a medium saucepan until very hot. Add annatto seeds and turn off fire. Stir until oil becomes red. Strain seeds and pour oil back to the pan. Add onions and saute over medium heat until translucent. Add garlic and saute until fragrant. | Add broth and bring to a boil, then reduce t... | seeds | beef broth | peanut butter | glutinous rice | pork |
Peppery Spicy Beef Adobo | 10 minutes | 2 hours 10 minutes | 2 hours 20 minutes | 4 | 2 teaspoons Garlic (chopped) | 4 tablespoons Achuete Oil (annatto oil) | 1 kilo Beef ((use beef short ribs (tadyang)), cut into 3-inch pieces) | 3 teaspoons Vinegar | 1 tablespoon green peppercorns | 1 teaspoon red peppercorns | 1 tablespoon white peppercorns | 3 tablespoons fish sauce (patis) | 1/2 teaspoon Salt | 2 ... | Saute garlic in annatto oil. Add short ribs and sear until surface is brown. Add vinegar and simmer; don't stir until vinegar boils and releases its acidic odor. While simmering, add peppercorns, fish sauce, salt, star anise, bay leaves, and chili. | Add stock and braise short ribs in a covered pot for 2 hours or press... | beef short rib | green peppercorn | red peppercorn | white peppercorn | bay leaf | red chili pepper | chicken stock |
Lamb Adobo a la Malacanang | 15 minutes | 2 hours | 2 hours 15 minutes | 4 | 4 lamb ((use chops), shoulders or shanks) | 4 heads Garlic (peeled and crushed) | 1 teaspoon rosemary leaves (crushed) | 2 bay leaf | 2 teaspoons peppercorns (crushed) | 1 teaspoon honey | 1/2 Cup low-sodium soy sauce | 1/2 Cup Vinegar | 1 teaspoon sherry vinegar | 1 tablespoon lemon juice | 4 onion (sliced into rin... | Combine all the marinade ingredients in a glass jar and let sit for at least an hour. | Place lamb chops in zip lock bag with marinade and keep in refrigerator to marinate for at least an hour but no more than four hours. | Drizzle a few tablespoons of olive oil onto a hot pan over high heat and brown lamb for 3 minute... | shoulder | rosemary | bay leaf | peppercorn | honey | low sodium soy sauce | sherry vinegar | lemon juice | foie gra | balsamic vinegar | garnish |
Lemon Balm Lamb Adobo | 15 minutes | 1 hour | 1 hour 15 minutes | 4 | 1 kilo lamb (use chops) | 10 Grams lemon balm (finely chopped) | 3 pieces bay leaf (bruised) | 2 pieces Vietnamese Coriander | 20 Grams cilantro (wansoy) (mixed 1 gram nutmeg powder) | 4 Grams peppercorns (crushed) | 50 Grams Leeks (sliced thinly) | 40 Grams blue ginger (galangal) (julienned) | 75 Grams Garlic (pounded... | Infuse 1 bay leaf in the oil over medium heat. | Add the lamb. Brown and sear then transfer to a holding container. Set aside. | In the same pan, saute the leeks, garlic, and blue ginger. Add the balsamic vinegar and let boil for a minute without stirring. Place lamb chops back in the pan and add grapes along with soy ... | chops | lemon balm | bay leaf | vietnamese coriander | nutmeg powder | peppercorn | leek | blue ginger | balsamic vinegar | grape | butter | lemon balm bud |
Sinigang na Sugpo sa Kamias | 10 minutes | 30 minutes | 40 minutes | 4 to 6 | 6 cups water | 2 medium tomatoes (quartered) | 1 medium onion (chopped) | 2 tablespoons fish sauce (patis) | 2 cups kamias | 1/2 kilo Prawns (Sugpo) (washed) | 6 pieces okra | 1 bunch kangkong (water spinach) leaves | In a large pot, put 6 cups water. Add tomatoes and onion. Bring to a boil. Mash tomatoes. Add fish sauce. Add kamias. Bring to a boil and cook for 5 minutes. | Remove kamias and place in a bowl. Mash with fork or spoon and put back into the pot. Add prawns and simmer for about 7 minutes or until they turn reddish orang... | tomato | kamias | prawn | okra | kangkong |
Adobo de Campesino | 10 minutes | 20 minutes | 30 minutes | 4 | 8 cloves Garlic | 3 tablespoons Achuete Oil (annatto oil) ((recipe below)) | 700 Grams pork ((use pork belly), cut into 1/2-inch cubes) | 3 tablespoons Vinegar | 1/4 teaspoon Pepper | 2 tablespoons fish sauce (patis) | 1/2 teaspoon Salt | 1 Cup yard-long beans (sitaw) (sliced into 1-inch lengths) | Saute garlic in annatto oil. Add pork and stir-fry until brown. | Add vinegar and simmer; don't stir until vinegar boils and releases its acidic odor. Add pepper, fish sauce, and salt and continue simmering over low heat until pork is tender. | Before serving, ladle out the pork into a serving dish. Toss beans in the p... | pork | sitaw |
Adobong Pusit Balsamico | 40 minutes | 15 minutes | 55 minutes | 6 to 8 | 1 tablespoon Garlic (finely chopped) | 1/2 Cup onion (finely chopped) | 1/4 Cup tomatoes (finely chopped) | 2 tablespoons extra virgin olive oil | 1 kilo Squid (Pusit) (cleaned well) | 1/2 Cup water | 1/3 Cup balsamic vinegar | 1/2 tablespoon Salt | 1/4 teaspoon black pepper (coarsely ground) | Saute garlic, onions, and tomatoes in olive oil. Cook well until tomatoes are soft and onions are translucent. Set aside. | Boil squid with water, balsamic vinegar, salt, and black pepper, about 5 to 7 minutes. Do not stir until fully boiled. Adjust seasoning. | Add the sauteed tomato mixture. Simmer then bring to a bo... | tomato | extra virgin olive oil | squid | balsamic vinegar |
Adobo sa Dilaw | 10 minutes | 2 hours | 2 hours 10 minutes | 4 to 6 | 1 kilo pork ((use pork belly), cut into 2x2-inch chunks) | 3 bulbs Garlic (2 left whole and washed, one bulb peeled and smashed) | 1/2 Cup Vinegar | 2 bay leaf | 1 (2-inch) piece ginger (peeled and sliced thinly) | 1 (2-inch) piece turmeric (luyang dilaw) (peeled and sliced thinly) | 1/2 tablespoon peppercorns | 2 tab... | Put all ingredients in a nonreactive or stainless steel pot (do not use aluminum or copper pots). Boil for 3 minutes. | Reduce heat to simmer until pork becomes fork-tender, about 1 1/2 to 2 hours depending on the quality of your meat. Add a bit more water as needed. Adobo must be oily-saucy (not soupy) so add water wi... | pork | bulbs garlic | bay leaf | ginger | turmeric | peppercorn | spicy shrimp paste |
Laing Pasta with Grilled Prawns | 10 minutes | 15 minutes | 25 minutes | 4 | 1 (500-gram) pack linguine noodles (cooked according to package directions) | 8 Prawns (Sugpo) (shelled and deveined) | Salt | Oil (for drizzling) | 1 Cup laing (cooked) | 1/2 Cup cream | kesong puti (white cheese) | Cook linguine; set aside. | Season prawns with salt and pepper; drizzle with a little olive oil. Grill until they turn pink. Set aside. | In a saucepan, heat cooked laing with cream; season with salt and pepper. | Toss or top sauce over cooked linguine. Top with prawns and grilled white cheese (kesong puti). | linguine noodle | prawn | laing | cream | kesong puti |
Smoked Bangus Rolls and Fish Chicharon | 5 minutes | 3 minutes | 8 minutes | 4 to 5 | 1 (320-gram) Smoked Milkfish (Tinapang Bangus) | 1 onion (chopped) | 1 Egg | spring roll (lumpia) wrappers | Flake the flesh of milkfish. Place in a big bowl. Set aside fish skin. Add onion and egg; mix together. | Place about 1 to 2 tablespoons of mixture in a lumpia wrapper or spring roll wrapper; roll and seal ends. | Deep-fry until golden. Meanwhile, cut the fish skin into strips. Fry until golden. | smoked milkfish | egg | spring roll wrapper |
Lamb Curry | 15 minutes | 40 minutes | 55 minutes | 6 | 3 tablespoons unsalted butter | 4 green cardamom pods | 1 long cinnamon stick | 4 whole cloves | 2 pieces star anise | 1/3 Cup shallots (sibuyas Tagalog) | 2 tablespoons Garlic (minced) | 1 tablespoon ginger (minced) | 5 tablespoons kurma curry powder | 1 kilo lamb ((use shoulder part), cubed) | 2 cups chicken stock |... | Melt butter in a medium saucepot. Add cardamom, cinnamon, cloves, and star anise. Fry over low heat until fragrant. Add shallots and saute until transparent. Add garlic and ginger and saute until fragrant. | Mix Kurma curry powder with a little water to make a paste. Add curry paste to the pan and saute for a few secon... | butter | green cardamom pod | long cinnamon | whole | star anise | shallot | ginger | kurma curry powder | shoulder part | chicken stock | coconut milk | potato | thick yogurt | mint leave | basmati rice |
Stuffed Peppers Recipe | 10 minutes | 20 minutes | 30 minutes | 3 stuffed peppers | 1 white onion | 1/4 Cup vegetable oil | 250 Grams Beef (use ground round) | 3 tablespoons Soy Sauce | 1 Cup rice (cooked) | Salt | 3 bell pepper | 2 Egg (beaten) | In a pan, saute the onions in 4 tablespoons oil until translucent. Add the ground round. Stir well and cook until the meat turns brown. Add soy sauce and rice. Cook for 5 to 10 minutes or until the meat is cooked. Season with salt and pepper to taste. | Remove the tops of the peppers using a paring knife and remove the... | vegetable oil | round | rice | bell pepper | egg |
Pette Jorolan's Kaldereta Bibi | 20 minutes | 2 hours | 2 hours 20 minutes | 6 to 8 | 1 kilo Duck ((use dressed duck), head, neck, innards, and feet removed) | 50 Grams Garlic (minced) | 100 Grams red bell pepper (sliced) | 150 Grams white onion (chopped) | 3 pieces red chili pepper (siling labuyo) (thinly sliced) | 2 cups Tomato sauce | 10 cups water | 200 Grams Cheese (grated) | 1 85 gram can liver sp... | Heat the oil. Brown the duck or duck parts but not cooked through. This process is called sinkotya or sinkotsa, the manner of searing the meat. | Discard oil but leave some for sauteing. | Saute onions, garlic, red bell peppers, and sili. Season with salt and pepper. | After sauteing, turn heat to medium then add the t... | dressed duck | bell pepper | red chili pepper | tomato sauce | cheese | liver | red pepper |
Adobong Manok at Baboy | 30 minutes | 45 minutes | 1 hour 15 minutes | 6 to 8 | 500 Grams pork ((use pork belly), sliced into big cubes (skin left on)) | 500 Grams Chicken ((use different parts), whatever is preferred) | 12 cloves Garlic | 1/2 tablespoon peppercorns | 1/2 Cup white vinegar | 1/4 Cup Soy Sauce | water | atsara (to serve) | Crush and peel garlic by using a mortar and pestle. Remove the garlic skin. Add the peppercorns and pound again using the pestle. Set aside. | In a wok, render the fat of the pork belly. Once enough (pork fat) oil is seen at the bottom of the pan, add the crushed garlic and peppercorn. Saute until the garlic is brown. ... | pork | different part | peppercorn | atsara |
Mercedita Uy De Baron's Paksiw Na Pata | 15 minutes | 2 hours | 2 hours 15 minutes | 8 | 1.8 kilos pork (use pork knuckle (front part)) | 100 Grams Banana Blossoms (Puso ng saging) | 3 heads Garlic (pounded with skin) | 2 tablespoons peppercorns | 1 Cup Vinegar | 1/4 Cup Soy Sauce | 1 1/4 Cup brown sugar | banana (saba variety, fried (for garnish)) | Mix all ingredients except the pork knuckle in the saucepan until the sugar melts. (This is done to avoid stirring the vinegar on the stovetop.) | Add pork knuckle and mix. Do not add any water. | Boil and remove scum, then simmer at very low temperature for 2 hours. Season with salt. | Serve garnished with fried saba ... | pork knuckle | banana blossom | peppercorn | brown sugar | saba variety |
Spinach and Sili Leaves Laing Pasta | 10 minutes | 25 minutes | 35 minutes | 1 | 300 Grams fettuccine noodles (cooked according to package directions) | crispy boneless dilis | 2 tablespoonsns cooking oil ((for frying), cooking oil for frying) | 1 ginger (julienned) | 1/2 Garlic (minced) | 2 smalls onion (minced) | 4 teaspoons bagoong alamang | red chilies | 3 stalks lemongrass (tanglad) | 2 (200... | Fry boneless dilis until crisp and golden brown. Set aside. | In a wok or skillet, fry pork in vegetable oil until slightly brown. Add ginger garlic, onions, bagoong, chilies, lemongrass, and 1 pack coconut cream; simmer until the oil separates from the cream. | Add in spinach, sili leaves, remaining 1 pack coconut cre... | fettuccine noodle | crispy dilis | tablespoonsns cooking oil | ginger | smalls onion | shrimp paste shrimp paste | red chily | lemongrass | coconut cream | tender stem and leaves | chili leave | vegetable oil | cheddar cheese |
Lola Virginia's Asadong Manok de Carajay | 5 minutes | 30 minutes | 35 minutes | 4 | 1 kilo Chicken (cut into 8 to 10 pieces) | 150 Grams onion (chopped) | 4 tablespoons Soy Sauce | 1 piece laurel leaf | 3 tablespoons cooking oil | 1 Cup water | 200 Grams canned cream of corn | 200 Grams canned button mushrooms (drained and sliced) | 1 cube chicken bouillon cube (Optional) | 1/2 teaspoon black pepper | Marinate chicken in onions, soy sauce, and laurel leaf for 1 hour. When ready, place cooking oil in a thick pot and fry marinated pieces until golden brown but not fully cooked. Set aside. | Add water and leftover marinade to the pot and boil over low moderate fire. When chicken pieces are tender and cooked, add cream ... | chicken | laurel leaf | cream corn | button mushroom | chicken bouillon cube |
Sisig and Corn Tortilla Wraps | 8 minutes | 8 minutes | 16 minutes | 4 | 1 can Purefoods Sizzling Sisig | 2 tablespoons Garlic (chopped) | 2 tablespoons celery (sliced) | cooking oil | 1 can whole kernel corn | 2 tablespoons onion leeks (sliced) | Flour tortillas | Saute canned sisig with garlic and celery in some oil. Add the corn and onion leeks. Let mixture cool. | Lay one flour tortilla on a plate and place the sisig mixture on one end. Roll to form a wrap and slice each roll in half for easy eating. | purefood sizzling sisig | celery | whole kernel corn | onion leek | flour tortilla |
Shrimp Mango Curry | 5 minutes | 10 minutes | 15 minutes | 3 | 1 tablespoon Garlic (chopped) | 1 tablespoon ginger (chopped) | 2 tablespoons lemongrass (tanglad) (chopped) | 2 tablespoons cilantro (wansoy) (chopped) | 2 tablespoons curry powder | 1/2 kilo Shrimp (peeled, head and tail kept intact) | 1 can evaporated milk | 1/4 Cup canned mango nectar | cilantro (wansoy) (for garni... | Saute garlic, ginger, lemongrass, and cilantro roots. Add the curry powder and cook until fragrant. | Add the shrimps, coconut evaporated milk, and mango nectar. Cook until the shrimps are done. | Serve topped with fresh cilantro. | ginger | lemongrass | cilantro | curry powder | and tail | milk | mango nectar |
Classic Chicken and Pork Adobo | 15 minutes | 30 minutes | 45 minutes | 4 | 1/2 kilo Chicken (cut into serving pieces) | 1/2 kilo pork ((use pork rounds), cut into serving pieces) | Salt (to taste) | 1 Cup pineapple juice | 1/2 Cup Soy Sauce | 2 tablespoons Garlic (crushed) | 3 bay leaf | 1/8 teaspoon black pepper | 1/2 teaspoon black peppercorns | Place chicken and pork in a stainless-steel bowl. Season with salt and pepper to taste. | In a medium saucepot, combine pineapple juice, soy sauce, white vinegar, crushed garlic, bay leaves, ground black pepper, and whole black peppercorn. | Bring to a boil and add seasoned meat pieces. Lower the heat to a slow simmer.... | chicken | pork | pineapple juice | bay leaf | black peppercorn |
Parsley-Pork Balls in Curry Sauce | 20 minutes | 30 minutes | 50 minutes | 6 to 8 | 1 kilo pork (use ground pork) | 1 1/2 to 2 cups curly parsely (finely minced) | 3 teaspoons Pepper (freshly) | 1 1/2 teaspoon Salt | 2 tablespoons vegetable oil | 4 cloves Garlic (chopped) | 1 medium-sized onion (chopped) | 2 to 3 tablespoons sinigang mix powder | 3 tablespoons yellow curry powder | 4 cups coconut milk... | Make the pork balls: Combine all ingredients for pork balls in a large bowl, gently tossing the mixture together. Form into 1-inch balls. Place in refrigerator while making the curry sauce. | Make the curry sauce: In a large saucepan with a lid, heat vegetable oil over medium heat. Add garlic, onion, sinigang powder, a... | pork | parsely | vegetable oil | sinigang mix powder | yellow curry powder | coconut milk | wonton wrapper |
Pork and Beans Gata | 15 minutes | 25 minutes | 40 minutes | 6 to 8 | 3 tablespoons vegetable oil | 6 cloves Garlic (minced) | 1 medium-sized onion (chopped) | 2 to 3 siling labuyo (birds eye chili) (chopped (reduce to 1/2 sili or 1 sili if serving to kids or adults who dont like it spicy)) | 200 Grams pork (use ground lean pork) | 3 cups coconut milk (gata) | 1 kilo Baguio beans (abits... | Saute garlic and onion in large saucepan over medium heat. Add siling labuyo and the ground lean pork, stirring as you lightly brown the meat. | Add the coconut milk. Bring the mixture to a steady simmer. Once you see the oil separating from the milk, turn the flame to medium-low and add the Baguio beans. | Let simmer ... | vegetable oil | it spicy | lean pork | coconut milk | baguio bean |
Adobo Pate | 1 hour 20 minutes | 25 minutes | 1 hour 45 minutes | 6 to 8 | 600 Grams chicken liver | 1/4 Cup native vinegar | 2 and 1/2 tablespoons Soy Sauce | 3 and 1/2 tablespoons Garlic (crushed) | 1 teaspoon black pepper | 1/2 teaspoon Salt | 2 tablespoons white wine | 1 and 1/2 tablespoons liver spread | 2/3 Cup unsalted butter (cubed) | 1/2 Cup Butter (melted to cover pate) | Remove chicken heart from liver and clean well. Marinate chicken liver in the first five ingredients for 60 minutes. | Heat a stainless-steel saute pan. Add the chicken liver mixture and cook until liquid is reduced to half. Pour in white wine and add liver spread. Cook for 5 minutes. | Remove from heat. Cool for 10 mi... | chicken liver | native vinegar | white wine | liver spread | butter |
Hoisin Chicken and Mango Pita Pockets | 10 minutes | 15 minutes | 25 minutes | 16 | 2 Chicken (use skinless chicken breast fillet) | Salt (to season) | olive oil (for pan frying) | mango (flesh part) | 4 pieces Whole-Wheat Pita Bread | 4 tablespoons hoisin sauce | baby spinach (Optional) | mango | cilantro sprigs (sliced) | bell pepper (strips) | Season chicken breast fillets (or leftover roasted chicken) with salt and pepper. Grill, bake, or pan-fry in a little canola or olive oil. Slice chicken breasts thinly or shred, and set aside. Slice the ripe mango thinly. Grill or toast whole wheat pita, then cut each into quarters. | To assemble the wraps, spread the ... | chicken | season | olive oil | mango | whole wheat pita bread | hoisin sauce | baby spinach | cilantro sprig | bell pepper |
Bangus Pizza | 3 minutes | 2 minutes | 5 minutes | 1 | 1 large Whole-Wheat Pandesal | 3 tablespoons Tomato sauce | 2 tablespoons canned pimiento (drained and sliced) | 1 piece milkfish (bangus) | bottled milkfish in olive oil (crumbled) | 2 tablespoons kesong puti (white cheese) (chopped) | basil leaves (for garnish (optional)) | Slice pandesal in half, lengthwise. Spread 1 1/2 tablespoons of tomato sauce on each slice, top with equal amounts of pimiento, crumbled fish, and cheese. Garnish with chopped basil, if desired. | Pack in an airtight container. | At your workplace, heat pizza in a toaster oven for 2 minutes before eating. | whole wheat pandesal | tomato sauce | pimiento | milkfish | bottled milkfish in olive oil | kesong puti | garnish |
Sizzling Bulalo with Creamy Mushroom Sauce | 15 minutes | 1 hour 20 minutes | 1 hour 35 minutes | 4 | 1 1/2 kilo Beef (cut into 2-inch pieces) | 1 onion (quartered) | 1 carrot (cut into three pieces) | 2 stalks celery (chopped roughly) | 1 teaspoon peppercorns | 1 teaspoon Salt | 8 cups water | Oil (for deep-frying) | parsley sprigs ((for garnish, optional), chopped) | 2 tablespoons Butter | 1 tablespoon Oil | 1/2 Cu... | In a large stockpot, combine beef shanks, onion, carrot, celery stalks, peppercorns, salt, and water. Bring to a boil then reduce to a simmer. Cook for 40 minutes to 1 hour, or until beef is very tender. Skim off scum and oil. Let cool. Transfer beef shanks to a strainer. Strain stock and set aside. | Make the mushroom... | beef | carrot | stalks celery | peppercorn | deep frying | parsley sprig | butter | mushroom | flour | beef stock | heavy cream |
Jun Jun's Java Rice | 20 minutes | 5 minutes | 25 minutes | 2 | 3 tablespoons corn oil | 1/4 Cup Achuete Seeds (annatto seeds) | 1/3 Cup onion (chopped) | 100 Grams pork (use ground pork) | Salt | 3 to 3 1/2 cups rice (cooked) | 1 teaspoon liquid seasoning | Heat oil. Add annatto (achuete) seeds; rest for 20 minutes. Use annatto oil to saute onions and cook until translucent. | Add pork; season with salt and pepper. | Add in rice and liquid seasoning to the mixture; mix well. | corn oil | achuete seed | pork | rice | liquid |
Smoked Bangus Lumpia | 15 minutes | 5 minutes | 20 minutes | 5 to 6 | about 10 to 12 pieces lumpia wrapper | 1 large smoked boneless bangus | 1 Egg | 1 Small onion (chopped) | 1 tablespoon spring onions (chopped) | 1/4 Cup carrot (chopped) | 1/8 Cup green bell pepper (chopped) | Shred and flake fish meat; discard skin. | Transfer to a bowl. Add egg, onion, spring onions, carrots, and bell pepper. Mix well. | Place about 1 1/2 tablespoons mixture to each lumpia wrapper; roll and seal. Repeat until done. | Deep fry in hot oil until golden. Serve with desired dipping sauce. | lumpia wrapper | smoked bangus | egg | green onion | carrot | bell pepper |
Kalderetang Kambing | 5 minutes | 15 minutes | 20 minutes | 4 to 6 | 2 kilos goat meat (marinated overnight) | 2 cups Vinegar | 1/4 Cup Garlic (chopped) | Salt | 1/4 Cup Garlic (chopped) | 2 white onion (sliced) | 1 Cup Tomato sauce | 1/2 Cup olive oil | 1 Cup red wine | 1 piece bay leaf | 2 green bell pepper (chopped) | 1 Cup frozen peas | 1/4 kilo pork ((use liver), cooked and chopp... | Prep the marinade: Marinate meat in vinegar, half of the garlic, salt, and pepper overnight. Keep inside the refrigerator. | The following day, drain the marinade. Fry in oil until brown. Set aside. | Saute garlic, onions, tomatoes, and tomato sauce in oil. Add marinated goat meat and red wine then bring to a boil. | A... | goat meat | tomato sauce | olive oil | red wine | bay leaf | bell pepper | pea | liver | queso | red chili pepper |
Sinigang | 20 minutes | 45 minutes | 1 hour 5 minutes | 5 to 6 | 2 tablespoons Oil | 1 medium white onion (peeled and sliced into wedges) | 3 native tomatoes (quartered) | 1 (2-inch) piece ginger (peeled and sliced thickly) | 1 kilo Prawns (Sugpo) (trimmed) | 1 white radish (labanos) (peeled and sliced into rounds) | 1 bundle string beans (sitaw) (sliced into 3-inch pieces) | 2 e... | Make the broth: Wash the tamarind and place in a large pot. Add enough water just to cover the fruit. Bring to a boil then allow to simmer until tamarind is tender, about 30 minutes. Once soft, let the mixture cool. When cool enough to handle, use your hands to mash the fruit in the water. | To remove the seeds and pee... | native tomato | ginger | prawn | white radish | sitaw | eggplant | tender stalk | tamarind fruit | rock salt |
Sisig Carbonara | 10 minutes | 10 minutes | 20 minutes | 2 | 75 Grams bacon | 1/4 to 1/2 Cup onion | 1 1/2 chilies (siling labuyo) (sliced) | 1/2 packs prepared sisig | Salt | 3/4 tablespoons mayonnaise | 1 1/2 tablespoons Butter | 4 1/2 tablespoons cream | 375 Grams linguine noodles (cooked according to package directions) | parmesan cheese | chives (chopped) | Fried Pork Rind... | Render oil from bacon in a pan. Cook until crisp. | Saute onions in bacon fat then add the chili and sisig. Cook quickly to keep them crisp. Season with salt and pepper. At the last minute, add mayonnaise. Set aside. | In a large pan, heat butter and cream. Season to taste. Toss linguine in pan, making sure the noodles... | bacon | chily | prepared sisig | mayonnaise | butter | cream | linguine noodle | parmesan cheese | chive | fried pork rind |
Lumpia Recipe | 15 minutes | 20 minutes | 35 minutes | 12 to 15 rolls | 250 Grams pork (use ground lean pork) | 100 Grams Shrimp (minced) | 1/2 tablespoon Garlic (minced) | 1 medium onion (minced) | 1 Small carrot (diced) | 1 Small jicama (singkamas) (diced) | 1 stalk celery (diced) | 4 stalks kinchay (parsley) (minced) | 1 Egg | Salt | lumpia wrapper | Oil (for frying) | 1/4 Cup brown su... | Mix all the ingredients (except the lumpia wrapper and oil) together very well in a bowl. | Wrap mixture in lumpia wrappers. | Heat oil. Fry lumpia until golden brown and serve while hot with sweet and sour sauce. | Make sweet and sour sauce: Place brown sugar, vinegar, salt, and water in a non-aluminum saucepan. | Sti... | lean pork | shrimp | carrot | jicama | stalk celery | stalks kinchay | egg | lumpia wrapper | brown sugar | flour |
Mechado ala Alejandrino | 20 minutes | 4 hours | 4 hours 20 minutes | 3 to 4 | 1 Cup onion (diced) | 2 tablespoons Garlic (minced) | 1 1/2 kilo tomatoes (cut into medium cubes) | 1/4 Cup olive oil | 1 to 2 pieces bay leaf | 1/2 tablespoon peppercorns | 1 tablespoon Salt | 1 tablespoon sugar | 1/4 kilo pork fat (cut into large cubes) | 1 kilo cow cheeks (cut in desired serving sizes) | 3 to 4 cups... | Sweat onion, garlic, and tomatoes in olive oil. Add bay leaves, peppercorns, salt, and sugar, and cook until onion and tomatoes are quite mushy. | Saute and render the pork fat. Increase fire a bit and add cow cheeks. Allow cow cheeks to cook for about 5 minutes until it turns a darker shade. Add enough stock to cover.... | tomato | olive oil | bay leaf | peppercorn | pork fat | cow cheek | beef stock | crunchy type | bell pepper | green olive |
Sisig Triangles | 10 minutes | 10 minutes | 20 minutes | 20 pieces | 1 (160-gram) Pack ready-to-cook sisig | 1/3 Cup onion (chopped) | 20 pieces Wanton Wrapper | Egg (whites only) | Oil (for deep-frying) | In a pan, saute sisig for 1 minute. Add onions and continue to cook for 1 to 2 minutes. Let cool. | Place a spoonful of sisig in the middle of the wanton wrapper. | Brush sides of the wrapper with egg white. | Fold in half to make a triangle. | Heat oil and deep-fry triangles until wanton is golden brown. Drain on pape... | ready | wanton wrapper | egg white | deep frying |
Baked Salmon in Sinigang Mix | 1 minute | 15 minutes | 16 minutes | 6 to 8 | 2 whole Salmon | 1 Pack Sinigang Powder Mix | 1 Cup Unsalted Butter | 1 teaspoon Dill Leaves | Lemon | Preheat oven to 350 degrees F or 180 degrees C. | Grease a baking pan with butter then line with parchment paper. | Place salmon in pan and sprinkle with sinigang powder mix.
| Arrange butter cubes on top of fish then sprinkle with dill.
| Bake for 10 to 15 minutes or until done. Serve with lemon slices on the sid... | whole salmon | sinigang powder mix | unsalted butter | dill leave | lemon |
Adobo Pasta | 15 minutes | 20 minutes | 35 minutes | 2 | 1/2 Cup adobo (shredded) | 3 tablespoons Garlic (chopped) | 1 Cup leftover adobo sauce | 1/2 Cup pork ((use adobo cut), shredded) | 1 Cup cream | 200 Grams penne pasta (cooked) | parmesan cheese (grated) | adobo flakes | Garlic (browned) | Fry adobo meat until crisp and brown. Set aside. | Brown garlic in oil. Set aside. Heat adobo sauce in a pan. Add shredded pork or chicken adobo meat, and cream. | Add cooked pasta; top with Parmesan cheese, crispy adobo flakes, and browned garlic.
[ArticleReco:{"articles":["10007"]}] | adobo | leftover adobo sauce | cream | penne pasta | parmesan cheese | adobo flake |
Lamb Tapa with Salsa Pina | 30 minutes | 15 minutes | 45 minutes | 4 | 750 Grams lamb tapa | 2 tablespoons cooking oil | 3 cloves Garlic (crushed) | 5 cups Benguet Rice | Salt | 1 Cucumber (chopped) | 4 red tomatoes (chopped) | 1 white onion (chopped) | 100 Grams coriander (chopped) | 1/4 Cup Vinegar | 1 tablespoon fish sauce (patis) | 1 tablespoon sugar | black pepper | In a wok, heat cooking oil on medium flame. Fry lamb tapa until light golden brown. Remove lamb tapa from the pan and set aside. | Add crushed garlic and steamed red Benguet rice to remaining oil in the wok. Season to taste. | Make the Salsa Pina: In a bowl, combine combine cucumber, tomatoes, onions, and cilantro. Add... | lamb tapa | benguet rice | cucumber | red tomato | coriander |
Chicken Curry with Eggplant | 15 minutes | 30 minutes | 45 minutes | 6 | 6 Chicken ((use boneless chicken thighs), each cut into 3 parts) | 1 and 1/2 cups coconut cream (kakang gata) | 2 tablespoons green curry paste | 1 and 3/4 cups coconut milk (gata) | a handful of kaffir lime leaf | 3 tablespoons Palm sugar (chopped) | 3 to 4 Small eggplant (or 1 big eggplant, sliced) | 1 and 1/2 teasp... | Heat coconut cream in pan until thick and a little bit of oil separates and forms on top of the cream. Add curry paste and mix well. | Add the chicken thighs. When half-cooked, pour in coconut milk. Bring mixture to a boil then simmer until chicken is fully cooked. | Add the kaffir lime leaves and sugar, then the slice... | chicken | coconut cream | green curry paste | coconut milk | a kaffir lime leaf | palm sugar | big eggplant | sauce | sweet basil leave | red chili pepper |
Leyanne's Chili Crabs | 30 minutes | 10 minutes | 40 minutes | 2 | 2 mud crabs (alimango) | ginger (minced) | red chili pepper (siling labuyo) | Salt | 2 tablespoons sesame oil | Flour | Cayenne pepper | hot oil | Wash 2 large mud crabs. Chop in half, cutting through the top and bottom shell. | In a bowl, mix together minced ginger, finely chopped red chili, salt and pepper, and sesame oil. | Pour this over the crab, making sure to coat every piece. Marinate for 30 minutes. | Dredge each crab in flour that's been lightly seasone... | mud crab | ginger | red chili pepper | sesame oil | flour | cayenne pepper | hot oil |
Sinigang na Sugpo (Prawns in Sour Broth Soup) | 10 minutes | 30 minutes | 40 minutes | 5 | 4 cups rice washing (hugas-bigas) ((water used to wash rice)) | 1 large onion ((sliced), quartered) | 2 large tomatoes (cut in chunks) | 2 cups water | a handful of green tamarinds (sampaloc) | 1 packet powdered tamarind | 1 kilo Tiger Prawns (Sugpo) | 1 and 1/2 tablespoons fish sauce (patis) | kangkong (water spinach)... | In a palayok, put hugas-bigas. Bring to a boil. Add onions and tomatoes. | In a small pot, boil water then add tamarind. After a few minutes or when sampaloc is tender, take them out of the pot and transfer to a shallow bowl to mash and strain to make sour juice. | Add all the sour juice to the boiling hugas bigas. Ad... | rice water | tomato | green tamarind | tamarind | tiger prawn | sauce | kangkong | finger chili |
Your Kids Will Love This Chicken Gata Recipe | 15 minutes | 40 minutes | 40 minutes | 4 to 5 | 1/4 Cup vegetable oil | 1/2 head garlic (minced) | 1 1-inch piece ginger (thinly sliced) | 2 medium red onions (chopped) | 1 kilo Chicken (tinola cut) | 1/4 Cup Fish sauce ((patis)) | 1 teaspoon ground black pepper, (to taste) | 1 medium-sized green papaya (sliced) | 1 Cup water | 2 tablespoon white vinegar | 1 Knorr... | In a large pan over medium heat, preheat oil. Saute the garlic until golden brown. Add ginger then onions. When onions have turned translucent, add your chicken. Add patis and ground black pepper. Stir well together then cover. Cook until chicken turns golden brown, about 10 minutes. | Pierce the chicken with a fork to... | vegetable oil | 1 ginger | chicken | green papaya | coconut milk powder | green finger chili | malunggay |
Pinakbet Rice with Lechon Kawali Bits | 15 minutes | 5 minutes | 20 minutes | 4 to 5 | 1/4 Cup canola oil | 1 1/2 tablespoons Garlic (minced) | 1 onion (sliced) | 2 to 3 tablespoons bagoong balayan | 2 eggplant (sliced) | 6 to 8 pieces okra (each cut into 3 pieces) | 2 cups squash (kalabasa) (coarsely chopped) | 1 bitter gourd (ampalaya) (sliced) | 100 Grams lechon kawali (prepared, sliced, and deep-f... | Boil all vegetables separately except onions and garlic. Drain well. | In a saute pan, cook garlic and onions until translucent. Pour in bagoong balayan and add in all the preboiled vegetables. Toss well. Taste and season well. | Add the pre-cooked lechon kawali pieces, then toss in cooked rice. Add a bit more of bagoo... | canola oil | shrimp paste balayan | eggplant | okra | kalabasa | bitter gourd | lechon kawali | rice |
Tortang Alimasag Recipe | 30 minutes | 10 minutes | 40 minutes | 10 to 12 patties | 1/2 kilo crabmeat | 1/2 Cup carrot (minced) | 1/4 Cup jicama (singkamas) (minced) | 1/2 Cup all-purpose flour | 1 tablespoon Wansoy (Cilantro) (chopped) | 3 tablespoons white onion (minced) | 4 whole Egg | Salt | chili sauce | Check crabmeat for shells and remove any. Squeeze out excess water. Add all other ingredients and mix well. Test-fry a small piece to taste, adjust seasoning if needed. Shape using a molder or as patties. | Prepare oil for deep-frying. Fry patties until golden brown. Place patties on a plate and drizzle sauce on top. | crabmeat | carrot | jicama | all purpose flour | wansoy | whole egg | chili sauce |
Laing Pizza | 10 minutes | 20 minutes | 30 minutes | 4 | 100 Grams gabi leaves | 70 Grams pork (sliced) | 3 tablespoons onion (chopped) | 3 tablespoons fresh chili (julienned) | 1 tablespoon bagoong alamang | 1 Cup coconut milk (gata) | 1 tablespoon olive oil | 1 piece frozen pizza dough | 90 Grams mozzarella cheese (grated) | 40 Grams quick-melting cheese (grated) | Boil gabi leaves until soft then drain until dry. | Saute gabi leaves in a little oil with the sliced pork, chopped onions, chili finger, bagoong, and coconut milk. | Brush olive oil onto pizza dough and top with the cheeses. | Top with cooked laing and bake in a 350F oven until dough becomes crispy and golden brown an... | gabi | pork | chili | shrimp paste shrimp paste | coconut milk | olive oil | pizza dough | mozzarella cheese | quick melting cheese |
Pork Binagoongan sa Gata Recipe | 15 minutes | 30 minutes | 45 minutes | 4 | 1 kilo pork ((use pork belly), cubed) | 2 tablespoons corn oil | 6 cloves Garlic (chopped) | 1 white onion (minced) | 5 Small tomatoes (chopped) | 1/2 Cup shrimp paste (bagoong alamang) ((Vegan? Use Vegetarian Bagoong)) | 3 tablespoos Vinegar | 1 and 1/2 teaspoons sugar | black pepper (to taste) | 3 eggplant (slicedd... | Place cubed liempo in a stockpot. Cover with water and let boil for at least 15 minutes. Prepare the rest of the ingredients while meat is cooking. | Pour corn oil into a hot pan. Saute garlic and onions until softened. Add tomatoes and cook until softened too. Stir-fry bagoong until aromatic then put in boiled pork pi... | pork | corn oil | tomato | shrimp paste vegan | tablespoos vinegar | eggplant | coconut cream |
Papaya Atchara Recipe | 10 minutes | 10 minutes | 20 minutes | 2 1/2 to 3 cups | 1/2 tablespoon Salt | 2 cups papaya (peeled and grated) | 2 cups cane vinegar | 2 cups water | 1 Cup sugar | 3 tablespoons Garlic | 1/2 Cup shallots (sibuyas Tagalog) (sliced thinly) | 3 tablespoons ginger (peeled and sliced into strips) | 3 tablespoons red bell pepper (sliced into strips) | 3 tablepoons carrot (julien... | Mix salt with papaya. Squeeze out all liquid from the fruit. Set aside. | Combine vinegar, water, sugar, garlic, shallots and ginger in a pot. Simmer for a few minutes. | Cool pickling solution before adding the papaya, bell pepper, and carrots. | Place in bottles and refrigerate. Variation Tip: Make a variety of atcha... | papaya | cane vinegar | shallot | ginger | bell pepper | tablepoons carrot |
Garlic Adobo Flakes Benedict | 12 minutes | 1 hour | 1 hour 12 minutes | 2 | 1/4 Cup Soy Sauce | 1/2 Cup Vinegar | 1/4 Cup fish sauce (patis) | 1 Cup water | 1/2 kilo Chicken (cut into parts) | 50 Grams chicken liver (minced) | 2 whole Garlic | 1 piece bay leaf | 1 tablespoon peppercorns | 1/4 Cup cooking oil | 2 Egg | water | 1 tablespoon Vinegar | 2 slices wheat bread | 100 Grams kesong puti... | In a casserole, place soy sauce, vinegar, fish sauce, and water. Bring to a boil, then add chicken pieces, chicken liver, 8 garlic cloves, bay leaf, and peppercorns. Let it boil for a few minutes then lower the flame and simmer for 40 minutes or until chicken is tender and meat is falling off the bones. | Remove chicke... | chicken | chicken liver | whole garlic | bay leaf | peppercorn | cooking oil | egg | wheat bread | kesong puti | garnish |
Lamb Tapa with Mint and Parsley Fried Rice | 18 minutes | 15 minutes | 33 minutes | 1 | 150 Grams lamb ((use shoulder part), pounded and cut into bite-size pieces) | 2 tablespoons Soy Sauce | 2 tablespoons Soy Sauce | 2 tablespoons brown sugar | 1 teaspoon ginger (minced) | 1 teaspoon Garlic (minced) | 1 tablespoon Vinegar | 1 tablespoon Butter | 2 tablespoons onion (minced) | 1 Cup rice (cooked) | 1 teas... | In a large bowl, mix together lamb, soy sauce, brown sugar, ginger, garlic, and vinegar. Help the meat absorb the marinade by massaging it for 10 minutes before leaving to marinate for 12 hours. | Cook tapa in oil until done. | In another pan, heat butter and saute onion. Once onion is golden brown, pour the rice, mint... | shoulder part | brown sugar | ginger | butter | rice | mint leave | kinchay | egg | tomatoes halved |
Tilapia Strips Recipe | 8 minutes | 8 minutes | 16 minutes | 3 | 400 Grams tilapia | 1 Salt | 1 ground pepper | 3 tablespoons AA Powder | 2 to 3 cups vegetable oil | 1 tablespoon Garlic (finely chopped) | 1 tablespoon onion (finely chopped) | 1/2 Cup Soy Sauce | 1/2 Cup Vinegar | 3 pieces siling labuyo (birds eye chili) | Salt | Fillet and pat dry tilapia. Slice into thin strips. | Season with salt and pepper, then coat with AA powder. | Heat vegetable oil. When it s hot enough for frying, carefully drop in the tilapia fillet strips one by one to prevent them from sticking | Fry until golden brown and crispy. Serve with soy vinaigrette on the ... | tilapia | aa powder | vegetable oil | labuyo |
Adobo sa Puti Recipe | 15 minutes | 1 hour | 1 hour 15 minutes | 5 | 1 kilo pork ((use pork belly (kasim or liempo)), adobo cut) | 1 whole Garlic (pounded) | 2 cups white vinegar | 1 Cup water | 5 1/2 tablespoons white sugar | 3 teaspoons Salt | 2 pieces bay leaf | 1/4 Cup peppercorns | Marinate meat in garlic and vinegar for 30 minutes. | Put water, bay leaf, peppercorn, sugar, and salt in a pot and add in meat mixture. | Let boil then lower heat and simmer meat until tender, about 30 to 40 minutes. | pork | whole garlic | bay leaf | peppercorn |
Chicken Curry Thickened with Toasted Peanuts | 15 minutes | 1 hour 10 minutes | 1 hour 25 minutes | 4 to 5 | 1 big or 2 small Chicken ((chopped into 8 to 10 pieces)) | Salt (for seasoning) | 3 tablespoons canola oil | 4 tablespoons peanuts (ground or finely chopped) | 2 tablespoons Garlic (minced) | 1 Cup white onion (minced) | 1 tablespoon ginger (minced) | 1 tablespoon curry powder | 2 cups chicken broth | 2 cups carrot (cu... | Season chicken pieces with salt and pepper, then fry the pieces in canola oil until evenly browned. Add peanuts and toast until brown. Add the garlic, onions, and ginger. Cook for 2 minutes. Add the curry powder and cook for another 2 minutes. | Add the chicken broth then simmer for 30 minutes or until chicken is cooke... | chicken | canola oil | peanut | ginger | curry powder | chicken broth | big cube | big chunk | coconut milk | egg | tablepsoon raisin |
Pinatisang Manok | 5 minutes | 20 minutes | 25 minutes | 5 | 1 Small white onion (julienned) | 1/4 Cup ginger (sliced) | 6 cloves Garlic (minced) | 3 tablespoons fish sauce (patis) | 1 kilo Chicken (use chicken thighs) | 1 tablespoon peppercorns | 2 bay leaf | 1/4 Cup pork lard | cilantro (wansoy) ((leaves), for garnish) | Combine the onion, ginger, garlic, fish sauce, chicken thighs, peppercorns, and bay leaves in a bowl. | In a heavy frying pan, heat the pork oil over high heat. Saute the chicken thigh, 4 minutes per side. | Add the marinade and reduce completely over medium heat. | Serve warm and garnish with cilantro leaves. | ginger | chicken | peppercorn | bay leaf | pork lard | cilantro |
Pineapple Fried Rice | 10 minutes | 25 minutes | 35 minutes | 3 | 1/3 Cup Oil | 3 cloves Garlic (chopped) | 2 shallots (sibuyas Tagalog) (chopped) | 3 tablespoons dried shrimp (hibe) | 1/2 Cup Shrimp (deveined and chopped) | 1/2 Cup crabmeat (shredded) | 1/2 Cup Chinese sausage (chopped) | 1/4 Cup curry powder | 3 cups rice (cooked) | 2 tablespoons fish sauce (patis) | 2 teaspoons S... | Prepare pineapple by cutting it in half, lengthwise. Cut out the flesh and scoop out the juice. Invert pineapple to drain out remaining juice. Set aside. | Saute garlic and shallots in oil. Then add dried shrimps and cook until toasted. | Put in shrimps, crabmeat, and Chinese sausage. Stir until cooked. | Add in curry ... | shallot | dried shrimp | shrimp | crabmeat | chinese sausage | curry powder | rice | brown sugar | bell pepper | pineapple | red chily |
Chicken Cordon Bleu Recipe | 30 minutes | 30 minutes | 1 hour | 4 | 1 recipe Stuffed Chicken Breasts (sliced) | ham (sliced into 2-inch squares) | quick-melting cheese | See Stuffed Chicken Breast recipe for breading and frying procedure | Place a slice of sweet ham on one end of each breast. Top with cheese. Roll. | recipe stuffed chicken breast | 2 square | quick melting cheese |
Kare-Kare Pasta | 30 minutes | 40 minutes | 1 hour 10 minutes | 4 to 5 | 1 3/4 hot water | 1 beef bouillon cube | 1 (100-gram) instant kare-kare mix | 1/4 Cup corn oil | 2 tablespoons Garlic (minced) | 2 cups artichoke hearts (quartered) | 1 Cup Baguio beans (abitsuelas) (blanched and sliced) | 3/4 Cup white onion (sliced and roasted) | 3/4 Cup eggplant ((roasted), sliced and roasted) | 2... | In a bowl, place hot water, beef cube, and kare-kare mix. Mix until well blended. Set aside. | In a pan, saute garlic in corn oil until light brown. Add artichoke and roasted vegetables. | Pour in kare-kare mixture to thicken. Add all-purpose cream. Toss in cooked linguine and mix well. Remove from heat and transfer to... | hot water | beef bouillon cube | instant kare mix | corn oil | artichoke heart | baguio bean | eggplant | all purpose cream | linguine noodle | chicharon bulaklak |
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