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values | ingredients stringlengths 38 1.62k | instructions stringlengths 146 5.92k | ingredient_names stringlengths 4 407 |
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Spicy Camaron Rebosado (Deep Fried Beer Battered Shrimp) | 5 minutes | 4 minutes | 9 minutes | 5.0 | 1 lb. medium or large shrimp deveined and shell removed | 1 cup all-purpose flour | 1 egg | 1 cup beer | 1/2 teaspoon baking powder | 1/8 teaspoon ground black pepper | 1/4 teaspoon garlic powder | 1/4 teaspoon cayenne pepper powder | 1/4 teaspoon salt | 3 cups cooking oil | Heat oil in a pot. | Beat the egg in a bowl. | Add ground black pepper, garlic powder, salt, and cayenne pepper. | Pour the beer. Whisk until the ingredients are well blended. | Add half of the flour. Continue to whisk until the texture becomes smooth. Add the remaining flour and whisk some more. | Put the baking powde... | shrimp | all purpose flour | egg | beer | powder | garlic powder | cayenne pepper powder |
Fried Tilapia in Coconut Milk (Ginataang Tilapia) | 15 minutes | 35 minutes | 50 minutes | 2.0 | 1 to 2 pieces fried tilapia | 1 piece banana pepper | 3 pieces chili peppers optional | 2 cups coconut milk | 5 cloved garlic crushed | 1 medium red onion sliced | 2 thumbs ginger chopped | 2 to 3 tablespoons fish sauce | 2 cups malunggay leaves | 3 tablespoons cooking oil | Heat oil in a cooking pot. | Saut garlic, onion, and ginger | Pour the coconut milk in the pot. Let boil. | Add the banana pepper and fried tilapia. Cover and cook in low heat for 15 minutes. | Add chili peppers and dish sauce. Stir. Turn the fish over. Cover the pot and then continue to cook for 10 minutes. | Add the ... | fried tilapia | banana pepper | chili pepper | coconut milk | thumbs ginger | malunggay leave |
Pork Chop Bicol Express Recipe | 10 minutes | 1 hour | 1 hour 10 minutes | 2.0 | 2 pieces pork chops | 2 cups coconut cream | 2 tablespoons shrimp paste bagoong alamang | 12 pieces Thai chili pepper chopped | 2 pieces long green pepper siling pansigang, chopped | 1 medium onion cubed | 1 cup water | 4 cloves garlic crushed and minced | 4 tablespoons cooking oil | Salt and ground black pepper to tas... | Heat oil in a pan. | Once the oil gets hot, pan fry each pork chop for 1 minute per side. Remove from the pan and then set aside. | Using the remaining oil, saut garlic and onion until the onion becomes soft. | Pour the coconut cream in the pan. Let boil. | Add the chili and green pepper. Stir. | Gently add the pan-fri... | pork | coconut cream | shrimp paste shrimp paste shrimp paste | thai chili pepper | long green pepper |
Pork Mechado Recipe | 12 minutes | 1 hour | 1 hour 12 minutes | 5.0 | 1 1/2 lb. pork shoulder sliced into cubes | 1 large potato cubed | 1 medium red bell pepper sliced | 1 medium green bell pepper sliced | 1 cup frozen green peas | 1 Knorr Pork Cube | 1 lime or calamansi | 3 tablespoons soy sauce | 1 can 6 oz. tomato sauce | 1 1/2 cups water | 5 cloves garlic crushed and chopped | 1 med... | Combine pork, soy sauce, and juice of 1 lime in a bowl. Mix well and let it stay for 10 minutes. | Heat the oil in a cooking pot. | Saute the garlic and onion until the onion gets soft. | Add the marinated pork (include the remaining marinade). Cook until it pork turns light brown. | Pour tomato sauce and water. Let bo... | pork | potato | bell pepper | green pea | calamansi | tomato sauce |
Tuna Jaw Sinigang | 10 minutes | 1 hour 20 minutes | 1 hour 30 minutes | 6.0 | 3 lbs. tuna jaw sliced | 15 to 20 pieces young tamarind | 4 long green peppers siling pansigang | 1 large yellow onion wedged | 1 small daikon radish labanos, sliced into thin pieces | 1 bunch mustard greens | 2 medium tomato wedged | 1/4 cup yellow miso paste | 3 tablespoons fish sauce patis | 8 cups water | Boil the water in a large soup pot. Add the tamarind. Cover and continue to boil for 30 minutes. Remove the tamarind from the water using a kitchen strainer. Let the tamarind cool down and put it on a sturdy sieve. Position the sieve over the pot and then extract the tamarind juice out by placing a spoon on top of the ... | tuna jaw | young tamarind | long green pepper | daikon radish labanos | mustard green | tomato | yellow miso paste | fish sauce fish sauce |
Basic Pork Adobo Recipe | 10 minutes | 50 minutes | 1 hour | 4.0 | 1 1/2 lb. pork belly cubed | 1 1/2 teaspoons whole peppercorn pamintang buo | 5 to 6 pieces dried bay leaves dahon ng laurel | 6 to 8 cloves garlic crushed | 5 tablespoons soy sauce | 3 tablespoons coconut vinegar | 1 1/2 cup water or beef broth | 3 tablespoons cooking oil | Salt to taste optional | Heat the oil in a cooking pot. | Add the garlic. Cook until it starts to turn light brown. | Add the peppercorns and bay leaves. Continue to cook for 20 seconds so that its flavors get infused in the oil. | Put the pork belly in the cooking pot. Stir and cook until it turns light brown. Note: check the garlic and make ... | pork | whole peppercorn pamintang buo | dahon ng laurel | coconut vinegar | beef broth |
Pancit Luglug Recipe | 20 minutes | 40 minutes | 1 hour | 6.0 | 1 lb. thick palabok noodles soaked in water overnight | 1/4 lb. ground pork | 1 piece Knorr Shrimp Cube | 4 tablespoons annatto seeds soaked in 3/4 cup warm water | 6 tablespoons all-purpose flour | 1/2 cup shredded tinapa fish flakes | 3 tablespoons fish sauce patis | 2 tablespoons cooking oil | 3 cups water | 6 to 10... | Heat the oil in a pot. | Saut mussels and squid for 2 minutes; remove from the pan and then set aside. | On the same pot with remaining oil and juices, add the ground pork continue to cook until the color turns to medium brown. | Add the tinapa flakes and Knorr Shrimp Cube. Continue to cook for 1 minute. | Stir-in the ... | thick palabok noodle | pork | warm water | all purpose flour | tinapa fish flake | fish sauce fish sauce | mussels tahong | squid | pre cooked shrimp shell | boiled egg | chicharon | calamansi | green onion |
Pork Chop Sinigang | 5 minutes | 1 hour | 1 hour 5 minutes | 3.0 | 3 pieces pork chop | 10 pieces okra | 8 pieces snake beans cut into 2 inch pieces | 3 medium tomato wedged | 1 bunch fresh spinach | 2 medium Chinese eggplant sliced | 3 pieces long green pepper siling pansigang | 1 medium yellow or white onion wedged | 6 cups water | 1 40g pack sinigang mix | 3 tablespoons fish sauce | Bring water to a boil in a pot. | Add tomato and onion. Boil for 3 minutes. | Put the pork chops in and then cover the pot. Continue to cook in medium heat for 30 to 40 minutes. | Add the sinigang mix. Stir. | Put the okra, eggplant, long green peppers, and snake beans into the cooking pot. Cover and continue to cook f... | pork | okra | snake bean | tomato | spinach | chinese eggplant | long green pepper | 40g sinigang mix |
Paksiw na Lechon Manok | 10 minutes | 45 minutes | 55 minutes | 3.0 | 1 lb. Lechon Manok sliced into individual pieces | 2 cups Lechon manok sauce | 1 chicken bouillon | 4 cloves garlic minced and minced | 1 medium onions minced | 1 teaspoon whole peppercorn | 4 dried bay leaves | 3 tablespoons soy sauce | 1/4 cup vinegar | 3 to 4 tablespoons sugar | 1 cup water | 3 tablespoons cooking o... | Heat the oil in a cooking pot. | Sauce the garlic and onion until the onion gets soft. | Add the lechon manok (set roasted chicken) and pour-in water and lechon manok sauce. Stir and let boil. | Add the peppercorn, bay leaves, chicken bouillon, and soy sauce. cover and cook in medium heat for 30 minutes. | Pour the vin... | lechon manok | lechon manok sauce | chicken bouillon | whole peppercorn | dried bay leave |
Chicken Afritada with Bell Pepper | 10 minutes | 1 hour | 1 hour 10 minutes | 4.0 | 1 1/2 lb. chicken cut into serving pieces | 1 small red bell pepper sliced | 1 small green bell pepper sliced | 1 medium baking potato cut into cubes | 1 medium carrot cut into cubes | 1 8 oz. can tomato sauce | 1 Knorr Chicken Cube | 4 to 5 pieces dried bay leaves | 1 small onion minced | 4 cloves garlic crushed and m... | Heat the oil in a cooking pot. | Saut the garlic and onion | Add the chicken pieces when the onion gets soft. Cook both sides until it turns light brown. | Add the tomato sauce and water. Let boil. | Put the dried bay leaves in the pot and then add the Knorr Chicken Cube. Stir and cover. Cook between low to medium heat... | chicken | bell pepper | potato | carrot | sauce | dried bay leave |
Marinated Grilled Pork Chop | 3 hours | 25 minutes | 3 hours 25 minutes | 4.0 | 1.5 lbs. pork chops around 4 pieces | 2 limes | 6 tablespoons Knorr Liquid Seasoning | 3 teaspoons minced garlic | 1/2 cup banana ketchup | 2 tablespoons Knorr Liquid Seasoning | 1 tablespoon cooking oil | Combine the pork chop and marinade ingredients. Mix well and ensure that the pork chops are coated with the marinade. Cover and refrigerate for at least 4 hours. | Prepare the basting sauce by combining all the basting sauce ingredients in a bowl. Stir to mix. | Heat-up the grill. Start to grill one side of the pork ch... | pork | lime | banana ketchup |
Sinigang na Buntot ng Baboy with Gabi | 10 minutes | 1 hour 30 minutes | 1 hour 40 minutes | 4.0 | 2 lbs. pig tails I will refer to this as pork in the instructions below | 4 pieces Serrano pepper or siling pansigang | 1 piece Chinese eggplant sliced | 4 pieces taro peeled | 2 piece tomato wedged | 1 piece onion wedged | 1 bunch spinach | 10 pieces sitaw string beans, sliced in 2 inch pieces | 1 pack Sinigang mix (... | Boil 3 cups water in a pot. | Add the pork and cook for 10 minutes. | Discard the water. Pour the remaining 5 cups of water and let boil with the pork. Add tomato and onion. Boil in medium heat for 40 minutes. Add more water if needed. | Add the taro (gabi). Continue to cook for 20 minutes. | Stir-in the sinigang mix a... | the instruction below | serrano pepper | chinese eggplant | taro | tomato | spinach | sitaw | sinigang mix |
Fiesta Menudo | 10 minutes | 1 hour 20 minutes | 1 hour 30 minutes | 4.0 | 1 lb. pork sliced into small pieces | 1/4 lb. pork liver diced | 4 pieces hotdogs sliced crosswise | 1 8 oz. can tomato sauce | 1/4 cup raisins | 1 Knorr pork cube | 1 medium carrot cubed | 1 medium potato cubed | 1 medium onion chopped | 2 teaspoons minced garlic | 1 1/2 cups water | 4 tablespoons cooking oil | 1 teas... | Heat 2 tablespoons of cooking oil in a pot. | Once the oil gets hot, saut half of the onion until it gets soft. Add the liver. Continue to cook for 2 to 3 minutes. Remove from the pot and set aside. | On the same pot, heat the remaining oil. Saut the onion and garlic; add the sliced pork. Continue to cook in medium hea... | pork | pork liver | hotdog | sauce | raisin | carrot | potato |
Lechon Manok Recipe | 6 hours | 3 hours | 9 hours | 5.0 | 1 2 to 3 lbs. whole chicken | 4 thumbs ginger crushed | 5 cloves garlic crushed | 1 medium red onion sliced | 5 pieces dried bay leaves crumbled | 1 stalk lemongrass bottom part crushed | 1 teaspoon coarse sea salt | 1/4 teaspoon ground black pepper | 1 3/4 cups 7-up | 1 stalk crushed lemongrass tanglad | 2 bunches of ... | In a large bowl, combine all the marinade ingredients. Mix well. | Place the chicken inside a large re-sealable bag. Pour the marinade in the bag with the chicken. Put the onion and lemongrass inside the cavity. Seal and refrigerate overnight. | Remove the chicken from the bag and then stuff with fresh lemongrass and g... | whole chicken | thumbs ginger | dried bay leave | lemongrass bottom part | coarse sea salt | 7 up | crushed lemongrass tanglad | green onion dahon ng sibuya |
Lechon Manok Sauce Recipe | 12 minutes | 45 minutes | 57 minutes | 8.0 | 1 lb. chicken liver | 2 cups water | 1 medium onion diced | 2 tablespoons minced garlic | 10 to 12 tablespoons white vinegar | 8 to 10 tablespoons brown sugar | 1 1/2 teaspoons salt | 1/4 teaspoon ground black pepper | 1 piece chicken cube optional | 7 to 10 tablespoons bread crumbs | 2 tablespoons cooking oil | Bake the chicken liver fin 350F for 15 minutes. Remove from the oven and let cool. Chop into smaller pieces and then set aside. | Heat oil in a cooking pot. | Saut the garlic and onion when the oil starts to get hot. Cook for 2 minutes | Add the baked chicken liver. Cook for another 3 minutes. | Pour the water in the p... | chicken liver | brown sugar | chicken cube | bread crumb |
Grilled Liver Bistek | 10 minutes | 40 minutes | 50 minutes | 3.0 | 1 lb. Pigs liver | 1 medium yellow onion sliced into rings | 3 cloves garlic crushed and minced | 1/2 lemon | 3 tablespoons soy sauce | 1/4 teaspoon salt | 1/8 teaspoon ground black pepper | 1/2 teaspoon sugar | 1 cup water | 3 tablespoons cooking oil | Grill the liver for 4 minutes per side. Remove from the grill and then slice into strips. | Heat oil in a pan. | Saut the garlic and onion | Once the onion gets soft, add the grilled liver slices. Stir and cook for 2 minutes. | Add salt, pepper, soy sauce, and water. Stir and let boil. | Add sugar. Set heat to medium a... | pigs liver | lemon |
Ginataang Gulay with Pork and Shrimp | 5 minutes | 28 minutes | 33 minutes | 4.0 | 2 cups cubed butternut squash or kalabasa | 12 snake beans cut into 2 inch pieces | 1/4 lb. pork sliced into small pieces | 1 45g Knorr Ginataang Gulay mix | 2 cups water | 1 medium yellow onion sliced | 6 to 10 pieces shrimp shell and head removed | 2 tablespoons cooking oil | A dash of ground black pepper | Heat oil in a pot. | Saut the onion until it gets soft. | Add the pork. Saut until light brown | Pour the water in the pot. Let boil. | Stir-in the Gintaang Gulay mix. Continue to stir until it completely dissolves in water. | Cover and cook in low heat for 8 to10 minutes. Note: you can add more water if needed. | Add ... | butternut kalabasa | snake bean | pork | shrimp shell | a dash black pepper |
Pinakbet with Lechon Kawali | 10 minutes | 40 minutes | 50 minutes | 5.0 | 3/4 lb. lechon kawali chopped | 2 to 3 cups butternut squash sliced into cubes | 3 tablespoons shrimp paste | 2 medium bitter gourd ampalaya, cored and sliced | 1 medium Chinese eggplant sliced | 10 pieces okra | 2 cups snake beans sitaw, cut in 2 inch pieces | 1 1/2 cups beef broth | 4 cloves garlic crushed | 1 medium... | Heat oil in a pot. | Saut the garlic until it turns medium brown. | Add the onion and tomato. Continue to cook for 1 minute. | Add 1/4 lb. of chopped lechon kawali and stir-in the squash. Cook for 2 minutes. | Pour the beef broth in the pot. Let boil. | Add the shrimp paste. Stir. Cover and cook in medium heat for 5 to... | lechon kawali | butternut kalabasa | bitter gourd ampalaya | chinese eggplant | okra | snake beans sitaw | beef broth | plum tomato | salt and pepper |
Tinumis Recipe | 10 minutes | 40 minutes | 50 minutes | 4.0 | 1 lb. pork cut into small cubes | 10 oz. pork blood | 1 medium plum tomato diced | 1 medium yellow onion diced | 4 cloves garlic crushed | 4 pieces long green pepper | 1 20 g pack Knorr Sinigang na Sampaloc Mix | 1 Knorr Pork Cube | 1 1/2 cups water | 3 tablespoons cooking oil | Salt and ground black pepper to taste | Heat the oil in a pan. | Saut the garlic until it turns medium brown. | Add the onion. Saut, and then add the tomato. Cook until both onion and tomato gets soft. | Stir-in the pork and then cook until the pork gets light brown. Continue to cook in low to medium heat while constantly stirring for 5 to 7 minutes. Add the... | cubes | pork blood | plum tomato | long green pepper |
Basic Chicken Afritada Recipe | 10 minutes | 55 minutes | 1 hour 5 minutes | 4.0 | 2 lbs. chicken cut into serving pieces | 1 medium onion minced | 2 teaspoons minced garlic | 2 cups chicken broth | 1 6 oz can tomato paste | 1 large baking potato cubed | 1 large carrot cubed | 4 pieces dried bay leaves optional | 1/2 teaspoon sugar optional | Salt and pepper to taste | 3 tablespoons cooking oil | Heat oil in a pot. | Saute the onion and garlic. | Add the chicken slices. Continue to saute until the chicken gets light brown. | Pour the chicken broth and add the tomato paste. Stir and let boil. Add the dried bay leaves and sugar. Cover the pot and adjust the heat to low. Cook for 35 minutes. Note: Add water or chi... | chicken | chicken broth | paste | potato | carrot | dried bay | salt and pepper |
Bistek Silog | 10 minutes | 40 minutes | 50 minutes | 3.0 | 3 servings bistek tagalog | 6 pieces fried eggs | 3 cups sinangag na kanin | Cook bistek tagalog by following the recipe provided on the link above. Set aside. | Prepare the garlic fried rice (also known as sinangag na kanin). Use the link in the ingredients section to be directed to the recipe for sinangag. | Arrange a cup of sinangag in a plate and add a serving of bistek tagalog. Put 2 fried... | servings bistek tagalog | fried egg | sinangag na kanin |
Tinolang Isda | 10 minutes | 45 minutes | 55 minutes | 4.0 | 2 lbs. Tuna jaw panga | 1 to 2 cups hot pepper leaves dahon ng sili | 1 bunch scallions sliced in 3 inch pieces (dahon ng sibuyas) | 2 plum tomato sliced in wedges (optional) | 3 to 5 pieces long green pepper siling pansigang | 1 medium yellow onion sliced | 3 thumbs ginger peeled and sliced into pieces | 1 stalk lemon... | Pour water in a soup pot. Let boil. | Add ginger, tomato, and onion. Let the water reboil | Add-in the lemongrass. Cover and boil for 5 to 8 minutes. | Gently slide-in the Tuna. Cover and cook for 12 to 15 minutes. | Add the fish cube and then stir. Cover and continue to cook between low to medium heat for 2 minutes. |... | tuna jaw panga | dahon ng chili | green onion | plum tomato | long green pepper | thumbs ginger | stalk lemongrass | fish sauce fish sauce |
Beef Kare-Kare Recipe | 15 minutes | 1 hour 30 minutes | 1 hour 45 minutes | 5.0 | 2 lbs. beef chuck sliced into cubes | 1 bunch string beans also known as snake beans, cut into 2 inch length | 1 bundles bok choy lower end tip cut-off | 1 large Chinese eggplant sliced | 1 1/2 cup ground roasted peanuts | 1 to 2 tablespoons annatto powder | 2 tablespoons glutinous rice powder | 1 large yellow onion | ... | Heat the oil. Saut the onion and add the garlic. Continue to saut until the onion gets soft. | Sprinkle some ground black pepper. Stir. Add the beef and cook until the color turns light brown. | Put the ground peanuts in with the beef. Stir and cook for 2 minutes. | Pour the beef broth in the pan. Let boil. Cover and s... | chuck | sitaw | bok choy lower end tip | chinese eggplant | peanut | annatto powder | glutinous rice powder | beef broth |
Oven Baked Pork Chop Silog with Atchara | 15 minutes | 40 minutes | 55 minutes | 3.0 | 3 pieces pork chop | 6 fried eggs | 3 cups sinangag garlic fried rice | 1/2 cup papaya atchara pickled green papaya | 1 raw egg | 1/2 cup all-purpose flour | 1 teaspoon salt | 1/8 teaspoon ground black pepper | 4 tablespoons cooking oil | Rub salt and pepper all over the pork chop. Let it stay for 10 to 15 minutes. | Beat the raw egg in a bowl. On a separate bowl, arrange the flour. Set aside. | Heat the oil in a pan. | While the oil is heating-up, dredge a piece of pork chop in flour. Dip it in beaten egg and then dredge it back on the flour bowl. Fry ... | pork | fried egg | sinangag garlic | papaya atchara | raw egg | all purpose flour |
Tinolang Tahong with Malunggay | 5 minutes | 20 minutes | 25 minutes | 4.0 | 2 lbs. mussels cleaned | 2 thumbs ginger crushed | 2 stalk lemongrass tied into a knot | 2 cups malunggay leaves | 1 medium yellow onion sliced | 5 to 6 cups water | Salt and ground black pepper to taste | Bring water to a boil. | Add the onion, ginger, and lemongrass. Continue to boil in medium heat for 8 minutes. | Add the mussels. Boil for 6 minutes. | Gently slide-in the malunggay leaves. Cook for 6 to 8 minutes. | Sprinkle salt and ground black pepper. Stir, | Transfer to a serving bowl. Serve. | Share and enjoy! | mussel | thumbs ginger | stalk lemongrass | malunggay leave |
Ginisang Tuna Recipe (Canned Albacore Tuna Sauteed with Onions) | 5 minutes | 12 minutes | 17 minutes | 2.0 | 1 12 oz. can Solid White Albacore Tuna in water | 1 tablespoon chopped parsley | 1 medium yellow onion sliced | 1 piece lime | 1/2 cup chicken broth | Salt and ground black pepper to taste | Open the canned tuna and discard water. | Heat the oil in a pan. Once the oil gets hot, saute the onion for 1 minute. | Add the Albacore tuna. Continue to saute for 2 to 3 minutes. | Pour the chicken broth in the pan. Stir. Cover and cook in medium heat for 3 to 5 minutes or until it almost evaporates. You can add more... | solid white albacore tuna | parsley | lime | chicken broth |
Pancit Cabagan Recipe | 10 minutes | 4 minutes | 14 minutes | 30.0 | 8 pieces boiled quail eggs | 1/4 lb. cooked Lechon Carajay chopped | 1 lb. fresh Miki noodles | 1 medium carrot julienned | 1 small bell pepper cut into thin strips | 1/4 cup chopped parsley | 1/4 lb. pork shoulder sliced in small pieces | 1/4 lb. Igado optional | 1/4 head cabbage chopped | 5 cloves garlic crushed | 3 ... | Heat the oil in a wok or pan. | Saute the garlic until it starts to turn light brown. | Add the pork slices. Stir-fry until for 2 minutes or until it starts to turn brown. | Pour-in the soy sauce, fish sauce, and 3 cups beef broth. Let boil. Cover and cook in low heat for 12 minutes or until the pork becomes tender. | ... | boiled quail egg | cooked lechon carajay | miki noodle | carrot | bell pepper | parsley | pork | igado | cabbage | beef broth | fish sauce fish sauce | green onion |
Chopsuey with Quail Eggs | 10 minutes | 40 minutes | 50 minutes | 5.0 | 1/4 lb. pork shoulder thinly sliced | 1 head cauliflower cut into florets | 1 medium carrot sliced crosswise | 1 medium green bell pepper chopped | 1 medium red bell pepper chopped | 1/2 small cabbage chopped into large pieces | 8 to 12 pieces boiled quail eggs | 1 medium yellow onion sliced | 4 cloves garlic crushed a... | Heat oil in a pan. Saut the garlic and onion | Once the onion gets soft, continue to saut until the pork turns light brown. | Pour the oyster sauce. Stir-fry for 3 minutes. | Add the shrimp cube. Pour-in water. Let boil. Cover and cook until the water reduces to half. | Add the cauliflower florets. Stir and add the car... | pork | cauliflower | carrot | bell pepper | cabbage | boiled quail egg | shrimp cube | oyster sauce | cornstarch | salt and pepper |
Cansi Recipe (Ilonggo Bulalo and Sinigang in one Delicious Soup Dish) | 10 minutes | 1 hour | 1 hour 10 minutes | 4.0 | 2 lbs. beef shank | 2 stalks lemongrass tied into knots with thick end crushed | 1 plum tomato wedged | 3 pieces long green chili siling pansigang | 3 pieces hot red chili pepper optional | 7 cloves garlic crushed | 1 medium yellow onion wedged | 4 tablespoons annatto oil | 1 beef cube | 2 20g pack Sinigang sa sampaloc... | Heat Annatto oil in a soup pot or pressure cooker. | Put the garlic in once the oil gets hot. Cook until the garlic turns light brown. | Add the beef shank. Cook one side for 30 seconds to one minute. Turn it over to cook the other side for about the same time. | Pour water. Let boil. | Add the onion, tomato, and beef ... | beef | stalks lemongrass | plum tomato | long green chili | hot red chili pepper | annatto oil | beef cube | 20g sinigang sa sampaloc mix | unripe jackfruit | fish sauce fish sauce |
Inihaw na Panga ng Tuna (Grilled Tuna Jaw) | 3 hours | 28 minutes | 3 hours 28 minutes | 5.0 | 3 lbs. Tuna jaw Panga ng Tuna, rinsed | 1 cup soy sauce | 5 cloves garlic crushed and minced | 9 pieces red chili | 1/4 cup brown sugar | 2 pieces lime or 4 pieces calamansi | 1/4 teaspoon ground black pepper | 1/2 cup soy sauce | 2 tablespoons white sugar | Combine soy sauce, lime, ground black pepper, and chili in a medium bowl. Stir. | Add garlic and sugar. Stir thoroughly until the sugar dissolves. | Place the tuna in a re-sealable plastic bag. Pour the soy sauce marinade along with the tuna. Let the air out of the bag and then seal it. Place inside the refrigerator an... | tuna jaw panga ng tuna | red chili | brown sugar | calamansi |
Sinigang na Bangus Belly sa Miso | 5 minutes | 30 minutes | 35 minutes | 4.0 | 2 lbs. boneless bangus belly | 40 grams sinigang powder | 6 tablespoons miso paste | 2 plum tomatoes wedged | 1 yellow onion sliced | 10 okras | 1 daikon radish labanos, sliced | 4 long green pepper siling pansigang | 6 cups water | 1 bunch mustard greens | 2 tablespoons fish sauce patis | Pour water in a cooking pot. Bring to a boil. | Add tomato and onion. Cover and boil for 5 minutes. | Stir-in Miso paste and cover the pot. Cook for another 3 to 5 minutes | Carefully add the bangus belly. Cook for 5 to 7 minutes in low to medium heat. | Add the Daikon, okra, and green peppers. Cover and Cook for 5 to ... | bangus belly | sinigang powder | miso paste | plum tomato | okra | daikon radish labanos | long green pepper | mustard green | fish sauce fish sauce |
Apan Apan Recipe (Adobong Kangkong with Fried Pork) | 5 minutes | 18 minutes | 23 minutes | 4.0 | Leaves from 1 large bunch of kangkong water spinach | 1/4 lb. Tulapho crispy fried pork | 6 cloves garlic crushed | 1 medium onion diced | 3 tablespoons bagoong alamang or guinamos | 5 tablespoons coconut vinegar | 2 tablespoons soy sauce | Salt and pepper to taste | 3 tablespoons cooking oil | Heat the oil in a large wok or pan. | Add the garlic and cook until brown. | Stir-in the onion; continue to cook until soft. | Add the crispy fried pork. Saute for a minutes. | Stir-in the bagoong | Pour-in vinegar and let boil. Stir. | Add the soy sauce. Stir. | Add the kangkong leaves. Toss. | Sprinkle salt and peppe... | kangkong | tulapho crispy fried pork | shrimp paste shrimp paste | coconut vinegar | salt and pepper |
Kinilaw na Tanigue Recipe (Fish Ceviche) | 3 hours | 1 minute | 3 hours 1 minute | 6.0 | 2 lbs. Tanigue Wahoo fish, fillet and cut into cubes | 2 thumbs fresh ginger minced | 8 pieces hot chili Thai chili or siling labuyo, chopped | 15 to 20 pieces calamansi | 1 medium red onion chopped into small pieces | 1/4 teaspoon ground black pepper | 1/2 teaspoon sugar | Salt to taste | Squeeze the juice out of the calamansi over a large bowl. Use a sieve to filter the seeds. Discard the seeds. | In the bowl with calamansi juice, add sugar, 1/2 teaspoon salt, and ground black pepper. Stir until the sugar and salt are diluted. | Add the ginger, chili, and onion. Stir for a few seconds until all ingredi... | tanigue | thumbs ginger | hot chili thai chili | calamansi |
Ginisang Munggo with Tinapa and Fried Red Snapper | 3 hours | 30 minutes | 3 hours 30 minutes | 4.0 | 1 cup Mung beans | 4 pieces Red snapper fillets | 1/4 cup smoked fish flakes tinapang isda | 1 medium onion chopped | 4 cloves garlic crushed | 1 medium plum tomato cubed | 3 tablespoons fish sauce | 1/4 teaspoon ground black pepper | 13 tablespoons cooking oil | 1 1/2 to 2 cups water for cooking | 4 cups water for soa... | Pour 4 cups water in a bowl. Add the Mung beans and soak overnight. Discard the water. Set aside. | Rub salt all over the Red snapper. Heat a frying pan and pour-in 10 tablespoons of cooking oil. Once the oil gets hot, fry both sides of the fish until it turns crispy. Set aside. | Heat the remaining oil in a pan. Saute... | mung bean | red snapper fillet | tinapang isda | plum tomato | cooking | coarse sea salt |
Kilawing Kambing Recipe (Chopped Goatskin Kilawin) | 3 hours | 1 minute | 3 hours 1 minute | 4.0 | 1 lb. goatskin | 6 pieces spicy Thai chili | 1 1/2 tablespoons minced fresh ginger | 1 medium red onion minced | 6 to 10 tablespoons coconut vinegar or white vinegar | 4 cups water | 4 pieces dried bay leaves | Salt and ground black pepper to taste | Pour water in a cooking pot. Bring to a boil. | Add the bay leaves and goatskin. Cover and boil in low heat for 60 minutes or until the skin gets tender. | Remove the tender skin from the cooking pot and discard the water. Let it cool down and then chop into small pieces. Set aside. | In a large glass or plastic bowl, ... | goatskin | spicy thai chili | ginger | coconut vinegar | dried bay leave |
Lechon Carajay Recipe | 2 hours | 18 minutes | 2 hours 18 minutes | 6.0 | 2 lbs. pork belly | 6 pieces dried bay leaves | 6 cloves garlic peeled | 1 medium red onion sliced | 6 teaspoons salt | 1/2 tablespoon garlic powder | 1/2 teaspoon ground black pepper | 5 to 6 cups water | 4 to 5 cups cooking oil for deep frying | In a cooking pot, bring water to a boil. | Put-in the garlic, onion, dried bay leaves, and 3 teaspoons of salt. Let boil for 3 minutes. | Add the pork belly. Cover and boil in medium heat for 40 minutes. | Remove the boiled pork belly from the cooking pot and place in a clean plate. Let it cool down for a few minutes. ... | pork | dried bay leave | garlic powder | deep frying |
Seafood Kare Kare Recipe | 15 minutes | 40 minutes | 55 minutes | 4.0 | 1/2 lb. shrimp cleaned | 2 crabs steamed | 1/2 lb. mussels boiled in 3/4 cup water | 1 squid | 8 string beans tied in knots | 1 banana heart sliced | 2 cups coconut cream | 5 tablespoons peanut butter | 1 1/2 tablespoons annatto powder astuete diluted in 3 tablespoons water | 2 tablespoons fish sauce | 3 tablespoons sh... | Pour 5 cups of water in a cooking pot. Let boil. Blanch the string beans and banana heart by placing these in the pot with boiling water and cook it for 3 to 4 minutes. Remove the vegetables and put these on a bowl with cold water and ice. Let it stay in the bowl for 3 minutes. Remove from the bowl and set aside. | Hea... | shrimp | crab | mussel | squid | sitaw | banana heart | coconut cream | peanut butter | annatto powder |
Crispy Nilasing na Hipon (Fried Shrimp Marinated in Wine) | 15 minutes | 4 minutes | 19 minutes | 3.0 | 1 pound shrimp head and shell on | 3/4 cup all purpose flour | 1/4 cup Shao Xing Cooking wine | 1/4 teaspoon ground black pepper | 1 1/2 teaspoons garlic salt | 1/4 teaspoon ground cayenne red pepper | 3 tablespoons cornstarch | 1 1/2 cups cooking oil | Wash the shrimp with running water. Drain the water and place the shrimp in a bowl. | Add garlic salt and ground black pepper. Mix the ingredients either by tossing using your hands. | Add the cooking wine. Toss and ensure that all the ingredients are well blended. Let the mixture stand for 10 minutes. | In another bow... | shrimp and shell | all purpose flour | shao xing cooking wine | garlic salt | cayenne red pepper | cornstarch |
Fried Daing na Bangus with Garlic Fried Rice, Fried Egg, and Pickled Papaya (Daing Silog) | 10 minutes | 40 minutes | 50 minutes | 3.0 | 3 medium daing na bangus fried | 3 eggs | 5 cups garlic fried rice | 3/4 cups papaya atchara optional | 3 1/2 tablespoons cooking oil | 2 tablespoons chopped scallions | Prepare daing na bangus according to the instructions on the recipe link above. Set aside. | Prepare sinangag (garlic fried rice). See link above for the recipe. Set Aside | Heat oil in a pan. Once the oil gets hot, fry the eggs. You can make it sunny side-up, over easy, or basted. Get more details here | Arrange the f... | na bangus | egg | papaya atchara | green onion |
Pancit Molo Recipe | 10 minutes | 1 hour | 1 hour 10 minutes | 6.0 | 1 1/2 lbs. ground pork | 15 pieces medium shrimp shell removed and deveined | 30 to 35 pieces wrapper wonton | 1 medium yellow onion minced | 1/2 teaspoon garlic powder | 1/2 teaspoon sesame oil | 1 egg | 1 teaspoon salt | 1/8 teaspoon ground black pepper | 1/2 rotisserie chicken | 48 oz. chicken broth | 3 cups water |... | Start to prepare the wonton by chopping the shrimp into small pieces and put it in a mixing bowl. | Add ground pork, onion, sesame oil, egg, salt, garlic powder, and pepper. Mix well. | Lay a piece of wonton wrapper flat on a plate. Scoop 1 1/2 teaspoon of the mixture and place on the middle of the wrapper. Fold the wo... | pork | shrimp shell | wrapper wonton | garlic powder | sesame oil | egg | rotisserie chicken | chicken broth | green onion |
Ginisang Okra with Fish Flakes Recipe | 5 minutes | 20 minutes | 25 minutes | 4.0 | 12 to 15 pieces okra sliced | 4 pieces galunggong fish fried | 1 medium yellow onion chopped | 2 medium ripe tomato cubed | 5 cloves garlic crushed and chopped | 2 tablespoons fish sauce patis | 1/8 teaspoon ground black pepper | 2 1/2 tablespoons cooking oil | Separate the fish from the bones using your fingers. Shred the fish and set aside. | Heat the cooking in a large wok of frying pan. | Once the oil gets really hot, saute the garlic and onion. | Add the tomato and shredded fish. Cook for 2 minutes. | Stir-in the sliced okra. Cook in high heat for 5 to 10 minutes. | Add ... | okra | galunggong fish | tomato | fish sauce fish sauce |
Grilled Filipino Sweet Sausage | 5 minutes | 35 minutes | 40 minutes | 5.0 | 2 lbs. Pampanga longganisa Filipino sweet sausage | 3 cups water | 1 cup spicy vinegar | Pour water in a medium cooking pot. Let boil. | Add the longganisa (Filipino sweet sausages). Cover and boil for 20 minutes or until the water evaporates. | Heat-up the grill. Grill the sausages for 15 minutes while turning it every 3 minutes until all the sides are cooked completely. | Remove from the grill. Serve for... | pampanga longganisa filipino sweet sausage | spicy vinegar |
The Simplest Paksiw na Galunggong Recipe | 10 minutes | 45 minutes | 55 minutes | 3.0 | 1 pound galunggong cleaned | 2 thumbs ginger sliced | 1 long green pepper optional | 1/2 cup white vinegar | 1 cup water | 4 cloves garlic crushed and chopped | Salt to taste | Rub salt all over the fish including the inner cavity. Let it stay for 10 minutes. | Arrange the fish in a cooking pot along with the ginger, garlic, and long green pepper. Pour water and vinegar. Let boil. | Cover and simmer for 30 to 45 minutes. Add more water if needed. | Add salt to taste. Stir. | Serve with warm r... | galunggong | thumbs ginger | long green pepper |
Excursion Chicken and Pork Adobo | 10 minutes | 1 hour 30 minutes | 1 hour 40 minutes | 8.0 | 3 lbs. pork belly sliced into large cubes | 2 lbs. chicken cut into serving pieces | 1/4 cup coconut vinegar | 8 to 10 tablespoons soy sauce | 1 head garlic crushed | 1 teaspoon whole peppercorn | 4 cups water | 1 piece beef cube or beef bouillon | 6 pieces dried bay leaves | 3 tablespoons cooking oil | Salt to taste | Combine soy sauce, garlic, whole peppercorn, and bay leaves in a large bowl. Mix well. | Add the pork and chicken slices. Toss until the ingredients are well blended. | Cover and place inside the fridge to marinate for at least 3 hours. You can also marinate overnight. | Heat oil in a large and wide pan. | Once the oil... | pork | chicken | coconut vinegar | whole peppercorn | beef bouillon | dried bay leave |
Pork Baby Back Ribs Nilaga Recipe | 10 minutes | 1 hour | 1 hour 10 minutes | 6.0 | 4 lbs baby back rib sliced | 3 piece potato peeled and sliced | 1/2 piece cabbage sliced | 3 bunches baby bok choy | 8 to 10 cups water | 1 piece yellow onion chopped | 1/2 teaspoon garlic powder | 1/4 teaspoon ground black pepper | 3 tablespoons fish sauce patis | 2 stalks celery chopped | Pour the water in a soup pot. Let boil. | Add the chopped onion, celery, ground black pepper, and garlic powder. Cover and boil in medium heat for 5 minutes. | Add the pork baby back ribs. Cover and simmer for 60 to 90 minutes. (note: you can cook faster by boiling for 45 minutes, but simmering will make the meat more ... | baby back rib | potato | cabbage | baby bok choy | garlic powder | fish sauce fish sauce | celery |
How to Cook Ginataang Langka with Tinapa Flakes | 10 minutes | 40 minutes | 50 minutes | 4.0 | 3 pounds unripe jackfruit equivalent to to 3 pounds, chopped and seeds removed | 4 cups coconut milk | 8 pieces hot chili pepper | 4 ounces tinapa flakes | 1 1/2 cups malunggay leaves | 5 cloves garlic crushed and chopped | 1 large yellow onion minced | 2 tablespoons shrimp paste bagoong | 2 teaspoons vinegar | 3 table... | Heat oil in a pan. Saute garlic and onion until the onion gets soft. | Add the chopped unripe jackfruit. Cook for 3 to 5 minutes. | Put-in the tinapa flakes (smoked fish flakes). Stir and cook for 1 minute. | Add the ground black pepper and chili peppers. | Pour-in the coconut milk. Let boil. Add the shrimp paste and v... | unripe jackfruit equivalent | coconut milk | hot chili pepper | tinapa flake | malunggay leave | shrimp paste shrimp paste | canola oil |
Inihaw na Isaw ng Baboy (BBQ Pork Intestine) | 30 minutes | 1 hour | 1 hour 30 minutes | 4.0 | 3 lbs. pig's large intestine | 3 tablespoons coarse sea salt | 1 teaspoon cumin | 1/2 teaspoon garlic powder | 1/4 teaspoon cayenne pepper powder | 1/2 cup vinegar | 1/4 teaspoon ground black pepper | 4 thumbs ginger | 1 quart water | 8 pieces dried bay leaves | 1 tablespoon whole peppercorn | Clean the intestines well. Make sure to wash it with running water especially the inside part. Set aside. | Pour water and vinegar in a large cooking pot. Add ginger, whole peppercorn, bay leaves, and 2 tablespoons salt. Bring to a boil. | Add the intestines. Boil for 1 hour. You can repeat the process to ensure that t... | pig's intestine | coarse sea salt | cumin | garlic powder | cayenne pepper powder | thumbs ginger | dried bay leave | whole peppercorn |
Ginataang Yellow Fin Tuna | 5 minutes | 25 minutes | 30 minutes | 3.0 | 3 fillets yellow fin tuna pan fried for 1 minute per side | 1 cup ampalaya leaves | 2 1/2 cups coconut cream | 2 thumbs ginger julienne | 1 medium red onion diced | 5 cloves garlic crushed and chopped | 4 tablespoons cooking oil | 2 tablespoons fish sauce | 1/8 teaspoon ground black pepper | 1/2 teaspoon chili flakes | Heat oil in a pan. | Saute garlic and onion. | Add ginger and continue to cook until the onion gets soft. | Pour-in coconut cream. Stir and let boil. | Add the ground black pepper and fish sauce. Stir and cook for 1 minute. | Put the fried yellow fin tuna fillet in the pan. Scoop some coconut cream on top while cooking... | fillet yellow fin tuna pan | ampalaya leave | coconut cream | thumbs ginger julienne | chili flake |
Adobong Baboy with Boiled Eggs | 5 minutes | 45 minutes | 50 minutes | 3.0 | 1 lb. pork shoulder cut into cubes | 2 pieces medium boiled eggs | 3 pieces dried bay leaves | 1 teaspoon whole peppercorn | 1/2 cup light soy sauce | 2 tablespoons white vinegar | 4 cloves garlic crushed | 3 tablespoons cooking oil | 3/4 cup beef broth | 3/4 cup water | 1 teaspoon granulated white sugar | Salt to tast... | Combine pork and soy sauce in a bowl. Mix well. Marinate for 1 hour. | Heat oil in a pan. Add the garlic. Cook until gold brown. Remove the garlic and set aside. | Add the marinated pork along with the remaining marinade. Cook until it turns brown (around 3 to 4 minutes). | Pour-in water and beef broth. Let boil. | Add... | pork | boiled egg | dried bay leave | whole peppercorn | light soy sauce | beef broth |
Slow Cook Pork Afritada | 5 minutes | 4 hours | 4 hours 5 minutes | 4.0 | 2 lbs. pork shoulder sliced into cubes | 1 medium red bell pepper cut into squares | 1 can 14.5 oz. diced tomato | 3 tablespoons tomato paste | 1 medium yellow onion minced | 1 teaspoon minced garlic | 3 pieces dried bay leaves | 1 beef cube | 1/2 cup water | 1 large baking potato cubed | 3 tablespoons cooking oil. | s... | Heat oil in a pan. | Once the oil gets hot, sear the pork for 2 to 4 minutes until brown. | Arrange the seared pork in a slow cooker and add all the ingredients except for the salt and pepper in a slow cooker. Cover and slow cook in high mode for 4 hours (if you have time, set it to low and slow cook for 8 hours). | Re... | pork | bell pepper | tomato | tomato paste | dried bay leave | beef cube | potato | salt and pepper |
Ginataang Mais at Monggo | 5 minutes | 35 minutes | 40 minutes | 6.0 | 6 cups coconut milk | 3/4 cups sweet rice malagkit | 1 cup toasted mung beans cracked | 1 cup sweet corn | 1 cup granulated white sugar | 1 teaspoon vanilla extract | 1/4 teaspoon salt optional | Pour the coconut milk in a cooking pot. Let boil. | Stir-in the sweet rice (also known as glutinous rice). Cook for 5 minutes in medium heat while stirring every minute. | Add the toasted mung beans. Stir and cook for 6 to 8 minutes. | Stir the corn in the pot. Continue to cook while constantly stirring for 8 to 10 min... | coconut milk | sweet rice malagkit | mung bean | sweet corn | vanilla extract |
Nilagang Litid ng Baka | 10 minutes | 1 hour | 1 hour 10 minutes | 4.0 | 2 lbs. beef shoulder bones with tendons | 1/2 small cabbage core removed and quartered | 1/2 tablespoon whole peppercorn | 2 large potato peeled and quartered | 1 medium onion wedged | 2 tablespoons fish sauce | 6 to 8 cups water | 2 cups beef broth optional | Pour water and beef broth in a soup pot. Let boil | Add the whole peppercorn and onion. Boil for 5 minutes. | Put the beef shoulder bones in the pot. Cover and then let the liquid return to a boil. Adjust the heat between low to medium. Cook for 60 to 120 minutes. | Once the tendons are tender (this has a tendency to s... | beef | cabbage core | whole peppercorn | potato | beef broth |
Ginisang Gulay Recipe | 5 minutes | 18 minutes | 23 minutes | 3.0 | 1 medium bitter gourd ampalaya, cored and sliced | 6 to 8 pieces okra | 1 cup sliced tomatoes | 8 pieces string beans sliced in 2 inch pieces | 1 medium Chinese eggplant | 3/4 cups vegetable broth | 1 medium yellow onion sliced | 1 1/2 cups cubed calabaza squash | 4 cloves garlic crushed | salt and pepper to taste | 3 ... | Heat oil in a pan. | Saute garlic and onion. | Add the tomato when the onion gets soft. Cook for 2 minutes. | Add the calabaza squash. Stir and cook for another 2 minutes. | Put the eggplant, okra, string beans, and bitter gourd in the pan. Stir fry for 3 minutes. | Pour the vegetable broth. Cover and cook for 5 to 7 m... | bitter gourd ampalaya | okra | tomato | sitaw | chinese eggplant | vegetable broth | calabaza kalabasa | salt and pepper |
Tortang Talong with Crab Meat (Eggplant Omelet with Crab) | 5 minutes | 8 minutes | 13 minutes | 3.0 | 3 Chinese eggplants broiled for 12 minutes | 4 eggs | 6 ounces crabmeat | 1 yellow onion chopped | 1/4 teaspoon salt | 1/4 teaspoon garlic powder | 1/8 teaspoon ground black pepper | 8 tablespoons cooking oil | Heat a pan and pour-in 3 to 4 tablespoons of oil. | Saute the onion until soft. | Add the crabmeat. Stir fry for 2 to 3 minutes. | Add salt, ground black pepper, and garlic powder.Cook for 1 minute. Transfer to a bowl and then set aside. | Peel the eggplants. Make sure to completely remove the skin. | Lay a piece of eg... | chinese eggplant | egg | crabmeat | garlic powder |
Beef Teriyaki Tapa with Fried Rice and Egg | 1 hour | 20 minutes | 1 hour 20 minutes | 2.0 | 1 lb. thinly sliced beef steak | 1 serving teriyaki sauce | 2 cups garlic fried rice | 2 eggs | 3 tablespoons cooking oil | Arrange the sliced beef in a medium bowl. Pour the teriyaki sauce in the bowl and then mix. Cover and refrigerate for at least 1 hour. | Heat the cooking oil in a pan. Once the oil gets hot, put the beef in the pan including the marinade. Stir fry for 5 to 10 minutes or until the sauce completely evaporates. | Cook the... | beef | teriyaki sauce | egg |
Daing na Bangus Recipe | 1 hour | 10 minutes | 1 hour 10 minutes | 2.0 | 1 medium sized milkfish cleaned and scales removed | 10 tablespoons white or cane vinegar | 1 teaspoon crushed peppercorn | 1 head garlic crushed | 1/4 teaspoon cayenne pepper powder optional | 1/2 teaspoon coarse sea salt | 1/2 cup cooking oil | Combine vinegar, pepper, salt, garlic, and cayenne pepper powder in a bowl. Stir to mix the ingredients. Set aside. | Butterfly the bangus (slice from the top) and the place it inside a large re-sealable plastic bag. | Pour the vinegar mixture in the bag and then let all the air out. Seal the bag and refrigerate overni... | milkfish | cane vinegar | crushed peppercorn | cayenne pepper powder | coarse sea salt |
Sinigang na Lapu lapu sa Miso | 10 minutes | 40 minutes | 50 minutes | 4.0 | 2 lbs. grouper lapu lapu, cleaned and sliced | a bunch of mustard leaves | 10 pieces okra | 1 large onion sliced | 3/4 cup daikon radish sliced (optional) | 3 large tomato wedged | 4 long green peppers | 1/4 cup miso paste | 12 pieces unripe tamarind | 6 cups water | Boil water in a cooking pot. Add the tamarind.Cover and continue to boil in medium heat for 40 minutes. Let it cool down. | Using a sieve, strain the boiled tamarind towards a clean cooking pot. | Boil the liquid and then add tomato, onion and miso. Cover and cook for 15 minutes. | Add the fish, daikon radish, okra, an... | grouper lapu | a mustard leave | okra | daikon radish | tomato | long green pepper | miso paste | unripe tamarind |
Ginisang Kalabasa at Sitaw with Daing Recipe | 10 minutes | 20 minutes | 30 minutes | 4.0 | 1 lb calabaza squash kalabasa, sliced into cubes | 8 pieces string beans sitaw, cut into 2 inch pieces | 3/4 cup salted dried fish daing, shredded or chopped | 1/2 cup water | 1 medium yellow onion chopped | 5 cloves garlic crushed | 1/8 teaspoon ground black pepper | 2 to 2 1/2 tablespoons fish sauce | 3 tablespoons c... | Heat the oil in a pan. | Saute the garlic and onion. | Once the onion starts to get soft, add the dried fish. Stir. | Put-in the calabaza squash. Continue to stir fry for 1 minute. | Pour-in water and bring to a boil. Cover and cook for 5 to 6 minutes or until the water evaporates. | Stir in the string beans.Cook for 2... | calabaza kalabasa | sitaw | dried fish | sauce |
Adobong Pata (Ham Hock Adobo) | 10 minutes | 2 hours | 2 hours 10 minutes | 5.0 | 3 lbs ham hock pata, sliced into individual servings | 5 pieces dried bay leaves | 1 tablespoon whole peppercorn | 6 cups water | 6 tablespoons soy sauce | 6 tablespoons white vinegar | 1/2 beef or pork cube | 1 head garlic crushed | 1 teaspoon onion powder | 1 tablespoon granulated white sugar | Salt to taste optional... | Boil 8 cups of water in a large cooking pot. Add the ham hock (pata). Continue to boil for 60 minutes. Discard the water and set the ham hock aside. | Heat the oil on a large cooking pot. You may use the same pot that you had for the pata. | Add the crushed garlic and cook until brown. Add the peppercorn and bay leaves... | individual serving | dried bay leave | whole peppercorn | pork cube | onion powder |
Beer Marinated Grilled Chicken Breast Inasal | 1 hour | 18 minutes | 1 hour 18 minutes | 4.0 | 2 lbs. boneless chicken breasts | 1/4 cup vinegar white or apple cider | 2 teaspoons minced ginger | 1/4 cup soy sauce | 1 cup beer Lagunitas little sumpin | 1/2 teaspoon salt | 1/4 teaspoon ground black pepper | 2 limes | 1 teaspoon turmeric powder | 1 teaspoon annatto powder | 3 tablespoons soy sauce | 2 tablespoons ... | Lay the boneless chicken breasts flat on a chopping board. Cover with a cling wrap. Flatten by pounding with a meat tenderizer tool. Set aside. | Make the marinade by combining the marinade ingredients in a large bowl, Mix well. Add the pounded chicken breasts. Marinate for at least 3 hours (I usually marinate overnigh... | chicken | vinegar white | ginger | beer lagunita little sumpin | lime | turmeric powder | annatto powder | margarine |
Ginataang Langka with Malunggay and Daing | 5 minutes | 30 minutes | 35 minutes | 3.0 | 2 cups unripe jackfruit chopped | 2 cups coconut milk | 1 to 1 1/2 cups malunggay leaves | 1/2 to 3/4 cups dried fish daing | 1 medium yellow onion chopped | 1 teaspoon minced garlic | 3 to 5 pieces chili pepper | 2 teaspoons fish sauce | 3 tablespoons cooking oil | Heat the oil in a pan. | Once the oil gets hot, add the onion, chili, and garlic. Saute until the onion becomes soft. | Put in the jackfruit. Stir and cook for 1 minute. | Add the dried fish flakes. Stir. Cook for 30 seconds. | Pour-in the coconut milk. Let boil. Set the heat to medium and continue to cook while stirri... | unripe jackfruit | coconut milk | malunggay leave | dried fish | chili pepper |
Paksiw na Pata with Pineapple | 15 minutes | 1 hour | 1 hour 15 minutes | 5.0 | 3 lbs. pork or ham hock pata, sliced crosswise | 1 8 oz. can pineapple chunks | 2 teaspoons minced garlic | 8 cups water | 3 tablespoons white vinegar | 4 tablespoon brown sugar or panutsa | 1 pack 1 oz. dried banana blossoms, washed and soaked in water | 4 to 6 pieces bay leaves | 1 tablespoon whole peppercorn | 1 pie... | Pour 6 cups water in a cooking pot. Let boil. | Add the pork hocks. Continue to boil for 30 minutes. Discard the water used for boiling and then place the boiled pork hock in a plate. Set aside. | Heat the oil in a clean cooking pot. Once the oil gets hot, saut the garlic until it turns light brown. | Put the boiled po... | ham hock pata | chunk | brown sugar | banana blossom | bay leave | whole peppercorn | beef cube |
Roasted Pork Belly (Lechon Liempo) | 15 minutes | 3 hours | 3 hours 15 minutes | 8.0 | 1 slab 5 lbs. pork belly bones removed | 3 stalks lemongrass leaves | 3 pieces scallions | 1 small red onion sliced | 1 tablespoon salt | 2 tablespoons fresh milk | 1/4 teaspoon ground black pepper | 1 tablespoon canola oil | Lay the pork belly on a flat surface in a way that the side with the skin is facing down. Rub the salt and pepper all over the top of the pork belly (meat part). Let it stand for 15 minutes. | Arrange the lemongrass, scallions, and onion slices on one one of the belly. Roll the side where you had the lemongrass all the... | pork | lemongrass leave | green onion | milk | canola oil |
Beef Sinigang sa Kamias (Sinigang na Baka) | 10 minutes | 1 hour 30 minutes | 1 hour 40 minutes | 5.0 | 2 lbs. beef chuck sliced into cibes | 2 medium tomato wedged | 1 medium yellow onion wedged | 10 to 12 pieces fresh or dried bilimbi kamias | 7 to 10 pieces okra | 4 pieces Indian eggplant sliced in half | 12 pieces string beans cut into 2 inch. length | 2 to 3 cups spinach or kangkong | 2 to 3 tablespoons fish sauce |... | Pour the 5 cups water and beef broth in a cooking pot. Let boil. | Add the tomato, onion, and kamias.Cook for 5 to 8 minutes. | Add the beef continue to boil in low to medium heat for 45 minutes. | Put the taro roots in the boiling mixture. Cook for another 45 minutes or until the beef gets tender. | Meanwhile, boil th... | chuck | tomato | dried bilimbi kamias | okra | indian eggplant | sitaw | kangkong | taro root | beef broth |
Spicy Chicken in Coconut Milk (Ginataang Manok) | 5 minutes | 1 hour | 1 hour 5 minutes | 4.0 | 1 1/2 lb. chicken cut into serving pieces | 10 pieces spicy red chili | 2 pieces spicy green pepper | 14 ounces coconut cream | 2 teaspoons turmeric powder | 1 cup mooring malunggay leaves | 1 thumb ginger julienne | 4 cloves garlic crushed | 1 medium red onion sliced | 1/2 chicken cube | 2 tablespoons fish sauce | Heat a cooking pot and then pour-in the coconut cream. | Add ginger, garlic, and onion. Stir and let boil. | Put-in the chicken. Let the liquid reboil. | Add the chili and turmeric powder. Stir. Cover and simmer for 35 minutes. | Add the mooring leaves (malunggay). Stir and cook for 5 minutes. | Add the fish sauce. Sti... | chicken | spicy red chili | spicy green pepper | coconut cream | turmeric powder | malunggay leave | thumb ginger julienne | chicken cube |
Pork Ginataan with Squash and String Beans | 10 minutes | 50 minutes | 1 hour | 4.0 | 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 |
Squid Ball Pancit Canton Recipe (Chow Mein) | 5 minutes | 20 minutes | 25 minutes | 4.0 | 1/2 lb ~250g pancit canton noodles (flour noodles) | 1 medium yellow onion sliced | 4 cloves garlic crushed | 1/2 cup chopped parsley | 3 tablespoons cooking oil | 12 pieces squid balls sliced into quarters | 4 pieces lobster balls sliced (optional) | 1/2 cup carrots julienne | 1/2 small cabbage chopped | 1 1/2 cup chi... | Heat the cooking oil in a wok. Saute the garlic, onion, and parsley. Add the ground black pepper. | Add the squid and lobster balls. Stir fry for 2 to 3 minutes. | Add the chopped cabbage and carrots. Toss. Cook for 5 minutes or until the vegetables starts to soften. | Pour-in the soy sauce and chicken broth. Let boil.... | 250 pancit canton noodle | parsley | squid ball | lobster ball | carrots julienne | cabbage | chicken stock |
Ginisang Ampalaya with Shrimp (Sauteed Bitter Gourd) | 15 minutes | 20 minutes | 35 minutes | 3.0 | 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 | 4.0 | 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 |
Sweet and Sour Pompano | 15 minutes | 18 minutes | 33 minutes | 3.0 | 1 large pompano innards and gills removed | 2 tablespoons coarse sea salt | 1 1/2 cups cooking oil | 1 1/2 to2 cups sweet and sour sauce use half the amount of this sweet and sour sauce recipe | Wash the fish thoroughly in running water. Let the liquid drip. | Make incisions on both sides of the fish. This will let the fish absorb the seasonings and will help it cook quicker. | Rub the salt all over the fish. You can add more salt to rub in the cavity of the fish. Let it stay for 15 minutes. | Meanwhile, heat ... | pompano innard and gills | coarse sea salt | half the amount |
Apple Snails in Coconut Milk (Ginataang Kuhol) | 5 minutes | 40 minutes | 45 minutes | 4.0 | 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 |
Huevos Rancheros | 3 minutes | 12 minutes | 15 minutes | 3.0 | 1 can 14.5 oz. fire roasted tomato | 1/4 cup Chipotle Pepper in Adobo Sauce chopped | 1/4 cup Cilantro | 6 small flour tortillas | 1 medium Spanish onion diced | 3 eggs | 1 banana pepper chopped | Salt and pepper to taste | 3 tablespoons cooking oil | Prepare the salsa by heating 2 tablespoons of cooking oil in a pan. Saute the onion until it becomes soft. Add the diced tomatoes, add the chipotle pepper, and banana pepper. Cook for 3 to 5 minutes. Add salt and pepper to taste. | Cook the eggs. I prefer either sunny side up or ever easy. Set Aside. | Heat a clean fry... | tomato | chipotle pepper | cilantro | flour tortilla | spanish onion | egg | banana pepper | salt and pepper |
Oven Baked Crispy Pata Recipe | 1 hour | 3 hours | 4 hours | 5.0 | 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 |
Ground Pork Kaldereta Omelet | 5 minutes | 6 minutes | 11 minutes | 2.0 | 1 1/2 cups pork giniling kaldereta | 3 eggs | 1/4 teaspoon salt | 1/2 teaspoon onion powder | A dash of ground black pepper | 4 tablespoons cooking oil | Crack eggs in a bowl. Whisk using a wire whisk of fork. | Add the salt, pepper, and onion powder. Continue to whisk until all the ingredients are well blended. | Add the Pork Giniling Kaldereta. Stir until it is incorporated with the mixture. Set aside | Heat the oil in a frying pan. Once the oil gets hot, scoop half o... | kaldereta | egg | onion powder | a dash black pepper |
Pinoy Style Fried Chicken | 10 minutes | 25 minutes | 35 minutes | 4.0 | 3 to 4 lbs. chicken cut into serving pieces | 2 1/2 tablespoons coarse sea salt | 1/2 teaspoon ground black pepper | 2 teaspoons garlic powder | 1 teaspoon onion powder | 3/4 cup all-purpose flour | 1 1/2 cooking oil | Combine salt, ground black pepper, garlic powder, and onion powder in a large mixing bowl. | Arrange the chicken slices in the same mixing bowl. Rub the salt mixture all over the chicken ensuring that each piece is well covered. Cover the bowl. Refrigerate for 3 to 5 hours. | Heat the cooking oil in a pan. | Meanwhile,... | chicken | coarse sea salt | garlic powder | onion powder | all purpose flour |
Pork Giniling Kaldereta Recipe | 10 minutes | 40 minutes | 50 minutes | 5.0 | 1 1/2 lbs. ground pork | 1 8 oz. can tomato sauce | 1 small red bell pepper chopped | 1 small green bell pepper chopped | 1/2 cup carrots cubed | 1/4 cup liver spread | 1/4 cup green olives | 1 piece pork cube | 1/2 cup water | 3 tablespoons cooking oil | 1 small yellow onion chopped | 4 cloves garlic crushed and chopp... | Heat oil in a pan or cooking pot. | Once the oil turns hot, saute the garlic and onion. | Let the onion get soft then add the ground pork. Cook while stirring once in a while until the pork turns light to medium brown. | Add the pork cube and liver spread. Stir and cook for 5 minutes. | Pour-in the tomato sauce. Stir. ... | pork | sauce | bell pepper | carrot | liver spread | green olive | pork cube | crushed red pepper flake | salt and pepper |
Bok Choy Guisado Recipe | 10 minutes | 25 minutes | 35 minutes | 4.0 | 4 cups chopped baby bok choy | 10 pieces shrimp shell and head removed | 1/4 lb. pork sliced into small pieces | 1 medium yellow onion chopped | 1 teaspoon minced garlic | 3 tablespoons cooking oil | 2 tablespoons fish sauce | 3/4 cup chicken stock | 1/4 teaspoon ground black pepper | Heat the cooking oil in a cooking pan or wide cooking pot. | Once the oil is hot, saute the garlic and onion. | Add the pork. Cook for 10 minutes or until medium brown. | Put-in the shrimp. Stir and cook for 3 minutes. | Add the bok choy. Stir-fry for 3 to 5 minutes. | Pour-in the chicken broth, fish sauce, and ground ... | baby bok choy | shrimp shell | pork | chicken stock |
Kale and Tuna Laing Recipe | 10 minutes | 1 hour 30 minutes | 1 hour 40 minutes | 6.0 | 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 |
Pork Nilaga with Kalabasa Recipe | 10 minutes | 1 hour | 1 hour 10 minutes | 5.0 | 2 lbs. pork shoulder sliced into cubes | 6 to 7 cups water | 1 piece beef or pork cube or 1 teaspoon beef powder | 1 small cabbage chopped | 3/4 cup sliced green onions | 1 large baking potato cubed | 2 cups calabaza squash kalabasa, cubed | 1 medium onion sliced | 2 tablespoons fish sauce patis | 1 tablespoon whole pe... | Pour the water in a cooking pot. Bring to a boil. | Add the onion and whole peppercorn. Cover and boil for 10 minutes. | Add the pork. Stir, cover, and simmer for 45 to 60 minutes. | Put-in the beef cube, calabaza squash and potato. Cook for 7 minutes. | Add the cabbage and green onions. Continue to cook for 5 minutes.... | pork | beef powder | cabbage | green onion | potato | calabaza kalabasa | fish sauce fish sauce | whole peppercorn |
Fried Embutido Recipe | 10 minutes | 10 minutes | 20 minutes | 4.0 | 1 serving cooked embutido pork or chicken, sliced into serving pieces | 2 fresh eggs | 1/8 teaspoon salt | 1/8 teaspoon ground black pepper | 4 tablespoons cooking oil | Crack the eggs in a bowl. Add salt and pepper. Beat until all ingredient are well blended. Set aside. | Heat the cooking oil in a pan. | While the oil is starting to heat-up, dip the sliced embutido into the beaten egg mixture. | Arrange the egg-coated embutido in the frying pan. | Fry in medium heat for 2 to 4 minutes... | cooked embutido pork | egg |
Skewered Filipino Pork BBQ | 30 minutes | 25 minutes | 55 minutes | 6.0 | 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 | banana ketchup | lemon | garlic powder | brown sugar |
Chicken Liver and Gizzard Adobo | 12 minutes | 40 minutes | 52 minutes | 6.0 | 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 |
Dutch Oven Pork Stew Recipe | 10 minutes | 2 hours 20 minutes | 2 hours 30 minutes | 6.0 | 2 lbs. pork belly sliced | 1 1/2 cup frozen green peas | 5 pieces sweet pepper sliced in half and seeds removed | 1 8 oz. can tomato sauce | 2 cups beef broth | 1 medium onion minced | 4 cloves garlic crushed | 3 tablespoons cooking oil | Salt and pepper to taste | Preheat the oven (conventional oven) to 350F. | Heat a Dutch oven in a stovetop. | Pour-in the cooking oil. | Once the oil gets hot, saute the onion and garlic. | Add the pork belly slices. Cook until the pork turns light brown. Turn-off the fire or heat from the stovetop. | Pour the tomato sauce and beef broth in the ... | pork | green pea | bell pepper | sauce | beef broth | salt and pepper |
Simple Pancit Palabok Recipe | 15 minutes | 1 hour | 1 hour 15 minutes | 6.0 | 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 | 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 | 4.0 | 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 | 4.0 | 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 | 6.0 | 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 | 8.0 | 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 | 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 | 8.0 | 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 |
Grilled Pork Belly | 1 hour | 25 minutes | 1 hour 25 minutes | 6.0 | 3 lbs. pork belly | 3/4 cup soy sauce | Juice of 5 pieces lime | 1 tablespoon garlic powder | 1/4 tablespoon ground black pepper | 1 teaspoon sriracha sauce or hot sauce | In a large bowl, combine the soy sauce, lime juice, ground black pepper, garlic powder, and hot sauce. Mix well. | Put the cleaned pork belly in a large resealable bag. You can slice the pork belly thinner so that it can quickly absorb the marinade. | Pour the soy sauce mixture in the resealable bag. Let all the air ou... | pork | juice | garlic powder | sriracha sauce |
Meatball Adobo with Shrimp Fried Rice and Egg | 10 minutes | 30 minutes | 40 minutes | 6.0 | 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 | 4.0 | 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 | 4.0 | 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 | 6.0 | 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 | 3.0 | 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 |
Shrimp Fried Rice Recipe | 5 minutes | 15 minutes | 20 minutes | 4.0 | 4 cups cooked white rice | 3/4 cup frozen green peas | 3/4 cup frozen small shrimp with no shell | 1/2 cup carrot diced | 1/2 teaspoon garlic powder | 1/4 teaspoon salt | 1/4 teaspoon onion powder | 3 tablespoons butter | Combine the rice, salt, garlic powder, and onion powder Gently mix to blend all the ingredients. | Melt the butter in a pan. | Once the butter starts to get hot (make sure not to get the butter very hot), put-in green peas and carrots. Cook for 1 to 2 minutes. | Put the shrimp in the wok and cook for 1 minute. | Add th... | cooked white rice | green pea | shrimp | carrot | garlic powder | onion powder | butter |
Pork Adobo Paksiw Recipe | 5 minutes | 20 minutes | 25 minutes | 6.0 | 2 lbs. pork adobo | 1 cup lechon sauce | 1 teaspoon granulated white sugar | 1/2 cup water | Heat the leftover pork adobo in a cooking pot. | Add the lechon sauce, sugar, and water, stir, cover and cook in low heat for 20 minutes. Try to stir after every 5 minutes. You can add more water if the sauce is getting too thick. | Transfer to a serving bowl and serve. | Share and enjoy! | pork adobo | lechon sauce |
Slow Cooked Beef Nilaga Soup Recipe | 10 minutes | 8 hours | 8 hours 10 minutes | 5.0 | 3 lbs. beef chuck cubed | 6 cups water | 4 pieces saba bananas sliced | 2 medium potatoes cubed | 1 1/2 teaspoons whole peppercorn | 1 medium yellow onion minced | 2 tablespoons fish sauce | 2 cups Napa cabbage chopped | 1 bunch baby bok choy | 1 cup sliced long green beans | Combine water, beef, bananas, potato, onion, fish sauce, and whole peppercorn in a slow cooker. Set the slow cooker or crock pot to high and slow cook for 8 to 10 hours. | Gently stir the mixture. Add cabbage, green beans, and bok choy. Continue to cook for 12 to 15 minutes. Add more fish sauce if necessary. | Transfer... | chuck | saba banana | potato | whole peppercorn | napa cabbage | baby bok choy | long sitaw |
Mahi-Mahi Paksiw Recipe | 10 minutes | 30 minutes | 40 minutes | 3.0 | 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 | 4.0 | 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 |
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