recipe_name stringlengths 4 89 | prep_time stringclasses 54
values | cook_time stringclasses 83
values | total_time stringclasses 157
values | servings stringclasses 82
values | ingredients stringlengths 38 1.62k | instructions stringlengths 146 5.92k | ingredient_names stringlengths 4 407 |
|---|---|---|---|---|---|---|---|
Pork Tapa with Fried Banana and Salted Egg | 1 hour | 30 minutes | 1 hour 30 minutes | 4.0 | 2 lbs. pork shoulder sliced | 4 pieces saba banana sliced in half lengthwise | 4 pieces salted eggs | 3/4 cup white vinegar | 1/2 teaspoon salt | 1 teaspoon granulated white sugar | 1/4 teaspoon ground black pepper | 4 cloves garlic crushed and minced | 1/4 cup corn starch | 1/2 cup cooking oil | 4 cups cooked white ri... | Combine vinegar, sugar, salt, and pepper in a large bowl. Stir the mixture to blend completely. | Put-in the sliced pork. Make sure that the pork slices gets coated with the vinegar mixture. Marinate for at least 3 hours (the longer the you marinate, the tastier it gets). | Remove the pork slices from the marinade. Arr... | pork | saba banana | egg | corn starch | cooked white rice |
Pork Chop Suey Recipe | 10 minutes | 30 minutes | 40 minutes | 4.0 | 1 lb. pork shoulder sliced into thin strips | 1 medium carrot peeled and sliced crosswise | 1 head small cabbage chopped | 1/4 cup flat leaf parsley chopped | 1 medium sweet onion sliced | 1 teaspoon minced garlic | 1 tablespoon cornstarch diluted in 1/2 cup beef broth or water | 2 tablespoons cooking oil | 1 small bel... | Heat a cooking pot and pour-in the cooking oil. | Saute the onion and garlic. | Add the pork and continue to saut for 5 to7 minutes. | Add the parsley and soy sauce. Put-in the carrot and then cook for 3 to 5 minutes more. | Add the bell pepper and cabbage. Stir-fry for 3 minutes. Cover the cooking pot and continue to ... | pork | carrot | cabbage | flat leaf parsley | sweet onion | cornstarch | bell pepper |
Special Pinoy Pork Chop Binalot Lunch Combo Meal Recipe | 15 minutes | 45 minutes | 1 hour | 4.0 | 2 lbs. grilled pork chops | 1 serving tokwa and tuna | 1 serving ensaladang talong | 4 cup steamed white rice | 2 o 4 pieces salted duck eggs | 1/2 cup spiced vinegar | Cook the pork chop and prepare the eggplant salad, rice, and tokwa and tuna by following their respective recipes. The links are provided above in the ingredients list for each dish. | Lay a wide and clean banana leaf flat on a table. Scoop the rice and arrange over the leaf. Top the rice with the grilled pork chops an... | grilled pork | tokwa and tuna | ensaladang talong | steamed white rice | duck egg |
Tokwa and Tuna Recipe | 20 minutes | 20 minutes | 40 minutes | 4.0 | 6 oz. ahi tuna | 14 oz. extra firm tofu | 1 medium red onion sliced | 3 pieces long green chili sliced | 3/4 cup apple cider or cane vinegar | 2 tablespoons soy sauce | 2 tablespoons granulated white sugar | 1 1/2 cups cooking oil | Salt and ground black pepper | Combine the vinegar, soy sauce, and sugar in a bowl. Mix well. Microwave for 15 seconds. Set aside. | Rub 1/4 teaspoon salt and 1/8 teaspoon ground black pepper on the ahi tuna. Let it stay for 15 minutes. | Heat-up the grill. Grill the tuna for 3 to 5 minutes per side. | Remove the tuna from the grill. Slice into cube... | ahi tuna | firm tofu | long green chili | cane vinegar |
Corn Soup with Mussels and Malunggay | 8 minutes | 30 minutes | 38 minutes | 4.0 | 1 lb. mussels tahong, cleaned | 1 14 oz. can whole kernel corn | 1 cup malunggay leaves | 2 cups chicken broth | 2 cups water | 1/2 teaspoon ginger minced | 1 medium yellow onion minced | 1/2 teaspoon garlic powder | salt and pepper to taste | 2 tablespoons cooking oil | Drain the water from the canned corn. Process the corn using a food processor or blender. Set aside. | Heat the oil in a cooking pot. | Once the oil gets hot, saut the ginger and onion. | Add the garlic powder, corn, and mussels. Cook for minute. | Pour-in the water and chicken broth. Let boil. Simmer for 8 minutes. | ... | mussels tahong | whole kernel corn | malunggay leave | chicken broth | ginger | garlic powder | salt and pepper |
Binagoongang Baboy Recipe (Pork in Shrimp Paste) | 10 minutes | 1 hour | 1 hour 10 minutes | 4.0 | 1 1/2 lbs. pork shoulders cut into cubes | 1/4 cup shrimp paste cooked | 2 medium plum tomatoes diced | 1 large yellow onion diced | 1 teaspoon minced garlic | 2 1/2 cups beef broth | 1 medium Chinese eggplant sliced | 1/4 teaspoon ground black pepper | 3 tablespoons cooking oil | Heat the oil in a cooking pot. | Pan fry the sliced eggplants for 3 minutes per side. Remove the fried eggplants and place in a plate. Set aside. | On the same pan, add the garlic, tomato, and onion. Saute for 5 minutes or until both onions and tomatoes are soft.Note: add more cooking oil if needed. | Add the pork slic... | pork | plum tomato | beef broth | chinese eggplant |
Monggo with Tuyo Recipe (Mung Beans with Salted Fish) | 15 minutes | 1 hour | 1 hour 15 minutes | 5.0 | 2 cups mung beans monggo | 6 pieces bottled tuyo or fried tuyo, head removed | 2 cups malunggay leaves | 2 to 3 tablespoons fish sauce patis | 1 tablespoon garlic minced | 5 cups water | Ground black pepper to taste | 1 medium yellow onion sliced | 2 medium plum tomatoes diced | 3 tablespoons cooking oil | Pour 5 cups of water in a cooking pot. Let boil. | Put-in the mung beans. Cover and cook in low to medium heat until the mung beans completely absorb the water. Add more water if needed. Set aside. | Heat the oil in a large cooking pot. | Saut the onion, tomato, and garlic | Once the onion gets soft, add the salted fis... | mung beans monggo | bottled tuyo | malunggay leave | fish sauce fish sauce | plum tomato |
Relyenong Tahong (Stuffed Mussels) | 15 minutes | 40 minutes | 55 minutes | 5.0 | 1 lb. ground pork | 16 to 20 pieces mussels cleaned and other shell removed | 1/2 teaspoon onion powder | 1 teaspoon garlic powder | 6 strips bacon chopped | 2 tablespoons chopped parsley | 1/2 cup shredded sharp cheddar cheese | 1 egg | 1/2 teaspoon salt | 1 /4 teaspoon ground black pepper | In a mixing bowl, combine all the ingredients. Mix well until everything is blended. | Scoop around 1 to 1 1/2 tablespoons of mixture and stuff it into the mussels. Do this step until all the mussels have stuffings. | Arrange the stuffed mussels on a baking tray. | Preheat oven to 370F. | Place the tray with stuffed mu... | pork | other shell | onion powder | garlic powder | bacon | parsley | cheddar cheese | egg |
Chicken Embutido Recipe | 15 minutes | 1 hour | 1 hour 15 minutes | 12.0 | 3 lbs. ground chicken | 1 red bell pepper minced | 1 green bell pepper minced | 1 yellow onion minced | 3 eggs | 8 oz tomato sauce | 1 cup raisins | 1 cup carrots minced | 3/4 cups sharp cheddar cheese grated | 1 1/2 cups bread crumbs | 1/4 cup olive oil | 1/4 cup sweet pickle relish | 1/2 teaspoon ground black peppe... | In a large mixing bowl, combine the ground chicken, carrots, bell peppers, onion, raisins, sweet relish, cheese, and tomato sauce. Mix well. | Pour-in the olive oil. Add the salt and pepper. Continue to stir until all the ingredients are well blended. | Put the eggs and bread crumbs in the mixing bowl. Continue to mix ... | chicken | bell pepper | egg | tomato sauce | raisin | carrot | cheddar cheese | bread crumb | olive oil | sweet pickle relish |
Sinigang na Isda sa Kamias with Miso | 10 minutes | 35 minutes | 45 minutes | 3.0 | 1 lb. fish fillet or whole fish with bones | 2 cups bilimbi kamias | 2 medium tomatoes quartered | 1 medium onion quartered | 1 bunch string beans cut in 2 inch length | 8 to 10 pieces okra | 1 bunch kangkong ongchoy or water spinach, cleaned and chopped | 2 pieces long green pepper | 5 cups water | 3 tablespoons miso ... | Pour water in a cooking pot. Bring to a boil. | Add the tomato, onion, and kamias. continue to boil for a minute. | Add the miso paste. Stir and boil for 10 minutes more while covered. | Gently add the fish fillet in the cooking pot. Cook in medium heat for 10 to 12 minutes. | Add the long green pepper, string beans, a... | fish fillet | bilimbi kamias | tomato | sitaw | okra | kangkong ongchoy | long green pepper | miso paste shiromiso |
Nilagang Pata Recipe (Boiled Pork Hock Soup) | 10 minutes | 1 hour | 1 hour 10 minutes | 4.0 | 2 lbs. pork hock pata, sliced | 5 cups water | 2 cups beef stock or beef broth optional | 1 large bunch of baby bok choy or pechay | 1 tablespoon whole peppercorn | 2 tablespoons fish sauce patis | 1 medium yellow onion sliced | 1 large potato cubed | 4 pieces ripe saba bananas sliced | Combine water and beef stock. Bring to a boil. | Add the onion, peppercorns, and pork hock. Simmer for 60 minutes or until the pork hock becomes tender. Add more water if needed. | Put-in the potato and saba banana. Cook for 10 minutes. | Add the fish sauce and baby bok choy. Stir. Turn the heat off and cover the cooki... | pork | beef stock | baby bok choy | whole peppercorn | fish sauce fish sauce | potato | saba banana |
Pork Sinigang sa Kamias | 12 minutes | 1 hour | 1 hour 12 minutes | 6.0 | 2 lbs. pork belly liempo | 4 to 5 pieces small gabi eddo, peeled | 1 bunch kangkong chopped and cleaned | 2 medium plum tomatoes quartered | 8 to 10 string beans cut into 2 inch length | 1 medium onion quartered | 1 medium Chinese eggplant sliced | 6 to 8 pieces okra | 12 to 15 pieces kamias bilimbi | 2 pieces long gre... | Combine the water, tomato, onion, and kamias in a cooking pot. Let boil. | Add the pork slices. Let the water re-boil. Cover and simmer for 30 minutes. | Add the gabi (eddo) and green peppers. Cover and continue to simmer for another 30 minutes or until the pork is tender. | Add the fish sauce. Stir. | Put-in the okra,... | pork | gabi eddo | kangkong | plum tomato | sitaw | chinese eggplant | okra | kamias bilimbi | long green pepper | fish sauce fish sauce |
Kare Kare Tripas | 10 minutes | 1 hour | 1 hour 10 minutes | 4.0 | 2 lbs. ox tripe tripas | 3/4 cups crushed peanuts | 1 bunch baby boo choy or pechay | 8 pieces string beans cut into 2 inch length | 1 small banana blossom banana flower also referred to as heart, chopped | 1 medium Chinese eggplant sliced | 1 medium onion sliced | 2 tablespoons annatto powder diluted in 11/2 cup water... | Combine the tripe, onion, crushed peanuts, annatto water, 1cup water (or beef broth), and beef powder in a pressure cooker or cooking pot. | Apply heat then stir to mix the ingredient. If using a pressure cooker, cover the pressure cooker and pressure-cook the tripe for 35 to 40 minutes. If using an ordinary cooking po... | ox tripe tripa | crushed peanut | pechay | sitaw | banana blossom banana flower | chinese eggplant | annatto powder | beef broth | beef powder | the vegetable | shrimp paste shrimp paste | glutinous rice flour | peanut butter |
Lechon Pata Recipe | 10 minutes | 3 hours | 3 hours 10 minutes | 5.0 | 1 pig leg 4 lbs., cleaned | 5 pieces dried bay leaves | 1 tablespoon whole peppercorn | 1 bunch of lemongrass | 1 large onion | 2 tablespoons salt | 1 head garlic crushed | water enough to cover the leg | 3/4 cup fresh milk | Arrange the leg in a large cooking pot. Pour-in water. | Add the bay leaves, lemongrass, onion, garlic, salt, and whole peppercorn. | Turn the heat on and bring to a boil. Cover and simmer until the leg is tender (60 to 90 minutes). | Remove the pork from the cooking pot. Let is cool down and dry (around 30 to 45 minut... | pig leg | dried bay leave | whole peppercorn | lemongrass | water enough | milk |
Sinampalukang Kambing | 20 minutes | 1 hour 30 minutes | 1 hour 50 minutes | 6.0 | 2 lbs. goat meat chevon, chopped | 2 cups buttermilk | 3/4 lb. unripe tamarind | 1 medium yellow onion | 1/4 cup sliced ginger | 6 to 8 cups water | 1/2 cup chopped leeks or green onion | 4 to 6 pieces long green chilies | 2 tablespoons fish sauce | Soak the goat meat in buttermilk overnight. Wash the goat meat thoroughly with running water. Set aside. | Pour the water in a cooking pot. Bring to a boil. | Add the goat meat, tamarind, onion, and garlic. Let boil and simmer for 60 to 90 minutes. Add more water if needed. | Scoop the scums that floats on the soup. Re... | goat meat chevon | buttermilk | unripe tamarind | ginger | green onion | long green chily |
Panlasang Pinoy Laing Recipe | 10 minutes | 1 hour 10 minutes | 1 hour 20 minutes | 8.0 | 3.5 oz taro leaves dried | 6 cups coconut milk | 2 cups coconut cream | 1/2 cup shrimp paste bagoong or balaw | 1/2 lb. pork shoulder thinly sliced | 5 to 7 pieces red chilies | 1 piece onion sliced | 1/2 cup sliced ginger | 8 cloves garlic crushed | Combine the coconut milk, pork, shrimp paste, ginger, onion, and garlic in a cooking pot. Heat the pot and let boil. | Once the mixture starts to boil, gently stir to mix the ingredients. Cover the pot and simmer for 15 to 20 minutes. Make sure to stir once in a while to prevent the ingredients from sticking on the bot... | taro | coconut milk | coconut cream | shrimp paste shrimp paste | pork | red chily | ginger |
Easy Kalderetang Kambing (Goat Stew) | 15 minutes | 1 hour 30 minutes | 1 hour 45 minutes | 6.0 | 3 lbs. goat meat chevon, chopped | 2 cups buttermilk | 2 large baking potatoes cubed | 1 small can 8 oz. tomato sauce | 1 large carrot cubed | 1 small red bell pepper diced | 1 small green bell pepper diced | 1/4 cup liver spread or liver pate | 1 large yellow onion chopped | 4 cloves garlic crushed and chopped | 3 tab... | Soak the goat meat in buttermilk overnight. Wash the goat meat thoroughly with running water before cooking. Make to drain all the liquid. | Heat the cooking oil in a pan or pressure cooker. | Saute the onion and garlic. | Add the goat meat. Cook until the color turns light brown. | Add the tomato sauce, beef powder, l... | goat meat chevon | buttermilk | potato | tomato sauce | carrot | bell pepper | liver spread | beef powder | salt and pepper |
Ginisang Papaya | 10 minutes | 20 minutes | 30 minutes | 4.0 | 1 small unripe papaya sliced | 1 cup malunggay leaves | 4 ounces shrimp shell and head removed | 2 tablespoons chopped parsley | 1 small white onion sliced | 4 cloves garlic crushed and chopped | 2 tablespoons fish sauce | 1/8 teaspoon ground black pepper | 3 tablespoons cooking oil | Heat the cooking oil in a pan. | Saute the garlic and onion. | Once the onion becomes soft, add the parsley and papaya. Continue to saut for 3 minutes. Cover and cook in medium heat for another 3 to 5 minutes. | Remove the cover. Add the shrimp. Stir. Cook for 1 to 2 minutes. | Add the malunggay leaves. Stir and cook f... | unripe papaya | malunggay leave | shrimp shell | parsley |
Sisig Pizza | 15 minutes | 20 minutes | 35 minutes | 6.0 | 3/4 lb. cooked sisig | 1 large pizza dough | 1 cup Alfredo sauce | 1 medium yellow onion sliced crosswise into rings | 4 pieces finger chili sliced diagonally | 1 teaspoon chili flakes | Preheat the oven to 400. | Meanwhile, place the pizza though in a flat surface. Pour the Alfredo sauce over the pizza though and spread it all throughout equally. | Arrange the sisig over the Alfredo sauce. This is best done using your hands (it will be better if you wear plastic gloves during the process). | Arrange t... | cooked sisig | pizza dough | alfredo sauce | finger chili | chili flake |
Grilled Pompano | 30 minutes | 25 minutes | 55 minutes | 4.0 | 1 large pompano 2 to 3 lbs., cleaned | Cooking oil spray | 1 tablespoon coarse sea salt | Rub the sea salt all over the pompano. Let is stay for 30 minutes. | Heat-up the grill. Spray the cooking oil all over the pompano. | Grill each side for 7 to 9 minutes. | Transfer to a serving plate. Serve with toyomansi. | Share and enjoy! | pompano | oil spray | coarse sea salt |
Adobong Hipon sa Gata (Shrimp Adobo in Coconut Milk) | 10 minutes | 20 minutes | 30 minutes | 3.0 | 1 lb. shrimp with shell and head (cleaned) | 5 to 6 cloves garlic crushed | 4 to 5 pieces dried bay leaves | 1 cup coconut milk | 1 teaspoon whole peppercorn | 3 tablespoons soy sauce | 2 tablespoon white or cane vinegar | 1/2 cup water | Salt to taste | 3 tablespoons cooking oil | Heat the oil in a pan. | Add the garlic and whole peppercorn once the oil becomes hot. Cook until the garlic turns medium brown. | Put-in the Shrimp. Cook for 3 minutes or until the color of the shrimp turns orangey. | Pour-in the soy sauce and water. Stir and let boil. Cook for 2 minutes. | Add the dried bay leaves an... | shell and | dried bay leave | coconut milk | whole peppercorn | cane vinegar |
Sarciadong Daing Recipe (Fried Dried Fish with Sauce) | 10 minutes | 15 minutes | 25 minutes | 4.0 | 4 pieces dried fish daing, fried | 1 14 oz. can, diced tomatoes | 1 medium yellow onion sliced | 3 coves garlic crushed | 3 to 5 pieces red and green chili pepper optional | 1/4 teaspoon ground black pepper | 1 tablespoon fish sauce patis | 2 tablespoons cooking oil | Heat the oil in a pan. | Once the oil is hot, saut the garlic and onion. | Add the diced tomato. Cook for 5 to 7 minutes. | Add the chili peppers, ground black pepper, and fish sauce. Stir and cook for 3 minutes. | Put the dating in the mixture. Cook for 1 minutes. | Transfer to a serving plate. Serve. | Share and enjo... | dried fish | tomato | coves garlic | chili pepper | fish sauce fish sauce |
Ginataang Papaya | 12 minutes | 30 minutes | 42 minutes | 4.0 | 1 small green papaya cut into wedges | 3 pieces medium sized dried fish daing, fried | 2 1/2 tablespoons fish sauce | 2 cups coconut milk | 1 cup malunggay leaves | 1 small yellow onion sliced | 4 cloves garlic minced | 3 tablespoons cooking oil | 1 thumb ginger minced | 1/4 teaspoon ground black pepper | 3 pieces chil... | Heat the oil in a pan. | Saute the garlic and ginger. Add the onion. Continue to cook until the onion becomes soft. | Add the fried dried fish (daing). Stir. Cook for 1 minute. | Pour-in the coconut milk; stir. Simmer for 5 minutes. | Add the papaya. Cover and cook in medium heat for 15 minutes. Add water if necessary.... | green papaya | dried fish | coconut milk | malunggay leave | thumb ginger | chili |
Sinigang na Liempo sa Sampaloc (Pork Sinigang) | 10 minutes | 2 hours | 2 hours 10 minutes | 6.0 | 2 lbs. pork belly chopped | 16 ounces unripe sampaloc tamarind | 1 bunch kangkong onchoy, cleaned and sliced | 3 medium gabi eddo, halved | 2 medium ripe red tomatoes quartered | 1 medium yellow onion quartered | 12 pieces okra | 3 to 4 pieces long green chili siling pansigang | 4 cups water | 2 cups beef broth | 2 tab... | Boil the water in a cooking pot. | Put-in the tamarind and continue to boil for 45 minutes. Once done, remove the tamarind from the water. Set both aside. | Meanwhile, heat the oil on another deep cooking pot. | Once the oil is hot, sear the pork belly until the color turns light brown. | Stir-in the tomatoes and onion... | pork | unripe sampaloc tamarind | kangkong onchoy | gabi eddo | red tomato | okra | long green chili | beef broth |
Pancit Sotanghon | 20 minutes | 20 minutes | 40 minutes | 5.0 | 3/4 lb sotanghon noodles | 1/2 baked chicken meat shredded | 3 pieces Chinese sausage chopped | 4 ounces pork sliced thinly and chopped | 1/2 cup chopped flat leaf parsley | 1/4 cup soy sauce | 1 small carrot julienne | 15 to 18 pieces snap peas | 1/2 medium cabbage chopped | 1 small yellow onion sliced | 2 cloves crus... | Place 6 cups water on a large mixing bowl. Put-in the vermicelli noodles and soak for 10 minutes or until the noodles becomes a bit soft. Discard the water. | Boil 4 cups of water. Blanch the carrots, snap peas, and cabbage. Set aside. (note: I explained the concept of blanching in the pancit canton post). | Heat a wok... | sotanghon noodle | baked chicken meat | chinese sausage | pork | flat leaf parsley | carrot julienne | snap pea | cabbage | crushed garlic | salt and pepper |
Chicken Wings Inasal Recipe | 5 hours | 18 minutes | 5 hours 18 minutes | 6.0 | 1 1/2 lbs. chicken wings | 1 teaspoon ground turmeric | 1 tablespoons garlic minced | 1 tablespoon crushed ginger | 1 tablespoon brown sugar | 1/4 teaspoon cayenne pepper powder | 1 cup 7-Up | 1 cup white vinegar | Juice of 1 lemon | 1 teaspoon salt | 1/4 tablespoon ground black pepper | 1/4 cup margarine softened | 1/... | Combine the ground black pepper, Cayenne pepper, ginger, garlic, sugar, vinegar, 7-up, turmeric, and lemon juice in a large bowl. Mix well. | Add-in the chicken wings. Cover the bowl with a cling wrap. Marinate the chicken for 5 to 8 hours. | Skewer the chicken wings in a bamboo skewer. | In a small bowl, combine the m... | chicken | turmeric | crushed ginger | brown sugar | cayenne pepper powder | 7 up | juice lemon | margarine | annatto powder | a pinch salt | lemon juice |
Ginisang Pusit | 5 minutes | 20 minutes | 25 minutes | 6.0 | 2 lbs. medium squid cleaned and sliced | 2 medium tomatoes cubed | 1 medium yellow onion minced | 2 teaspoon minced garlic | 2 tablespoons cooking oil | 1 tablespoon fish sauce | 1/2 cup water | Ground black pepper to taste | Heat the cooking oil in a wok or saut pan. | Saute the onion, garlic, and tomato. | Once the onion gets soft, add the squid. Cook for 2 minutes. | Put-in the fish sauce and water. Stir. Continue to cook for 3 to 5 minutes. | Add the ground black pepper and adjust the taste by adding more fish sauce, only if needed. | T... | squid | tomato |
Halabos na Hipon Recipe | 5 minutes | 15 minutes | 20 minutes | 4.0 | 2 lbs. fresh shrimp with head washed | 1/2 teaspoon sea salt | 3/4 cup lemon soda 7-Up, Sprite, or Sierra Mist | Heat a wide pan or wok. | Once the pot is hot, put-in the shrimp. Gently toss every few seconds. | Add the salt. Continue to toss for 1 minute. | Pour-in the lemon soda; stir and continue to cook until the liquid evaporates. | Transfer to a serving plate. | Serve. Share and enjoy! | shrimp | sea salt | lemon soda 7 up |
Tinolang Bangus Recipe | 10 minutes | 40 minutes | 50 minutes | 6.0 | 1 large bangus milkfish, scales and innards removed and sliced | 1 1/2 cups malunggay leaves | 1 1/2 cups hot pepper leaves | 2 pieces chayote quartered | 1 thumb ginger sliced into strips | 1 medium yellow onion sliced | 3 tablespoons fish sauce patis | 8 cups water | 1/4 teaspoon ground black pepper | 2 tablespoons c... | Heat the oil in a cooking pot. | Saute the onion and ginger. | Add the ground black pepper and pour-in water. Let boil. | Put-in the sliced bangus. Let the water boil once more and then adjust the heat to low. Continue to cook covered for 20 minutes. | Add the fish sauce and chayote. Cook for 8 minutes. | Put-in the ma... | scale and innards | malunggay leave | hot pepper leave | chayote | thumb ginger | fish sauce fish sauce |
Filipino Fish Steak Recipe | 10 minutes | 20 minutes | 30 minutes | 4.0 | belly of 2 milkfish sliced | 1 medium yellow onion sliced | Juice of 1 lemon | 3 cloves garlic crushed | Salt and pepper to taste | 1 teaspoon chopped flat leaf parsley | 1/4 cup soy sauce | 1/4 cup water | 1/2 cup cooking oil | Heat the oil in a pan. | Once the oil turns hot, fry the sliced milkfish belly until the color turns medium brown. Flip the fish to fry the other side. | Remove the fish from the pan after frying. Discard most of the cooking oil from the pan leaving around 1 tablespoon of oil. | On the same pan with little oil, cook th... | milkfish | juice lemon | salt and pepper | flat leaf parsley |
Dinakdakan Recipe | 10 minutes | 1 hour 30 minutes | 1 hour 40 minutes | 6.0 | 1 lb. pig ears | 1 lb. pig face maskara | 6 ounces pig liver | 1 teaspoon ginger powder | 1 red onion sliced | 6 chili peppers chopped | 4 tablespoons white vinegar | 1 teaspoon garlic powder optional | 1 teaspoon ginger minced (optional) | 3 pieces bay leaves optional | 1 tablespoon whole peppercorn optional | 1/2 cu... | Pour 6 to 8 cups water in a cooking pot. Let boil. | Once the water starts to boil, you have the option to add dried bay leaves and whole peppercorn. Add-in the pig ears and face. Set the heat to low and continue to boil for 50 to 60 minutes. | Discard the water and let the excess water drip. Rub a little bit of salt a... | pig ear | pig face maskara | pig liver | ginger powder | chili pepper | garlic powder | ginger | bay | whole peppercorn | mayonnaise | salt and pepper |
Monggo Guisado Recipe | 15 minutes | 30 minutes | 45 minutes | 4.0 | 1 1/4 cup mung beans soaked in 1 1/2 cups water (overnight) | 3/4 cups fish flakes | 1 bunch fresh spinach | 2 tablespoons bagoong isda | 1 small yellow onion | 1 cup diced tomatoes canned or 3 fresh plum tomatoes, cubed | 1 tablespoon minced garlic | 2 cups water | ground black pepper to taste | 2 tablespoons cooking ... | Heat the cooking oil in a pan. | Saute the onion and garlic. | Once the onion becomes soft, add the fish flakes and continue to cook in medium heat for 1 to 2 minutes. | Add the tomatoes. Stir and cook for 1 minute. | Put-in the mung beans. Stir, add the bagoong isda, and 1 cup water. Cover and cook for 15 to 18 minute... | mung bean | flakes | spinach | shrimp paste isda | plum tomato |
Filipino Pork Chop Steak Recipe | 10 minutes | 50 minutes | 1 hour | 6.0 | 2 lbs. pork chops | 5 to 6 tablespoons soy sauce | 1 1/2 cups water | 1 large red onion peeled and sliced crosswise | juice from 3 limes or 4 large calamansi | Salt and pepper to taste | 1 teaspoon granulated white sugar | 3 tablespoons cooking oil | Heat the oil in a pan. | Pan-fry both sides of the pork chop for 3 to 4 minutes or until medium brown. | Pour-in soy sauce and lime (or calamansi) juice. | Add water and sugar. Let boil. Cover and simmer for 40 minutes or until the pork becomes tender. Note: add more water if needed. | Put-in the onions, salt (only if ... | pork | calamansi | salt and pepper |
Inun unan Recipe (Fish cooked in Vinegar) | 5 minutes | 25 minutes | 30 minutes | 6.0 | 2 lbs. fish tulingan, cleaned and innards removed | 1 medium ampalaya bitter gourd, cored and sliced | 1 medium Chinese eggplant sliced | 1 small onion chopped | 1 thumb ginger sliced | 5 pieces long green chili or Serrano pepper | 1/2 cup cane or white vinegar | 1 cup water | 1 teaspoon whole peppercorn | Arrange the onion, fish, ginger, whole peppercorn, water, and vinegar in a cooking pot. Cover the pot and turn the heat on. Let the liquid boil. | Once the liquid starts to boil, adjust the heat to low. Cook for 15 minutes. | Add the eggplant, bitter gourd, and chili (or pepper). Cover the pot and continue to cook unti... | fish tulingan | ampalaya bitter gourd | chinese eggplant | thumb ginger | long green chili | whole peppercorn |
Liempo Estofado Recipe | 10 minutes | 1 hour | 1 hour 10 minutes | 4.0 | 2 lbs. pork belly sliced | 4 pieces ripe saba banana peeled and sliced | 2 medium carrots sliced | 1 tablespoon dark brown sugar | 1/2 cup soy sauce | 3 pieces dried bay leaves | 1/4 cup red wine vinegar or cane vinegar | 3 cloves garlic crushed and minced | 1/4 teaspoon ground black pepper | 1 1/2 cups water | 2 table... | Heat the cooking oil in a cooking pot. | Saut the garlic. | Add the pork and cook for 2 minutes. | Pour-in the soy sauce and water. Add the bay leaves and ground black pepper. Let boil and then simmer for 30 minutes. | Add the vinegar and sugar. Cook for 15 minutes. Note: add water if needed | Put-in the banana and car... | pork | saba banana | carrot | brown sugar | dried bay leave | red wine vinegar |
Sauteed Shrimp with String Beans | 5 minutes | 17 minutes | 22 minutes | 4.0 | 1 lb. shrimp deveined | 1 bunch string beans about 4 cups, sliced in length of 2 inches | 1 medium yellow onion sliced | 1 medium ripe tomato chopped | 4 cloves garlic crushed and chopped | 2 tablespoons soy sauce | 3 tablespoons canola oil | Salt and pepper to taste | Heat the oil in a pan. | Saute the onion, tomato, and garlic. | Sprinkle a dash of ground black pepper. | Once the onion turns soft, put-in the shrimp and stir fry for 2 to 3 minutes. | Add the string beans and soy sauce. Continue to stir fry for 5 minutes. | Add salt and pepper to taste. | Serve. Share and enjoy! | shrimp | sitaw | tomato | canola oil | salt and pepper |
Breakfast Daing na Bisugo with Sinangag | 10 minutes | 15 minutes | 25 minutes | 1.0 | 3 pieces salted dried bisugo Threadfin bream | 2 tablespoons cooking oil | 1 1/2 cup sinangag | 1/2 cup sinamak or pinakurat spiced vinegar | Heat the cooking oil in a frying pan. | Once the oil is hot, fry all 3 pieces of daing (salted dried fish) at the same time for 1 minute per side. Make sure to quickly turn the fish over to avoid the first side from being burnt. | Once both sides are fried, remove the fish from the pan. Place it in a plate lined with p... | dried bisugo threadfin bream | sinangag | pinakurat |
Sinangag Recipe (Filipino Fried Rice) | 10 minutes | 15 minutes | 25 minutes | 3.0 | 3 cups cooked white rice | 5 cloves crushed garlic | 1/2 teaspoon salt | 2 1/2 tablespoons cooking oil | Heat the cooking oil in a wide pan. | While the cooking oil is being heated, add the crushed garlic. Note: make sure that the oil is not hot when you add the garlic. Let the garlic slowly cook while the oil gets heated until it becomes golden brown and crisp. | Sprinkle the salt over the rice. Toss until the salt gets ... | cooked white rice | crushed garlic |
Sweet Chicken Asado Recipe | 10 minutes | 45 minutes | 55 minutes | 5.0 | 2 lbs. chicken thighs bone-in | 3 tablespoons soy sauce | 2 tablespoons sugar | 4 cloves crushed garlic | 1/2 teaspoon 5 spice powder | 4 pieces star anise | 3 tablespoons cooking oil | 2 cups chicken broth | 1/2 teaspoon salt | 1/4 teaspoon ground black pepper | 3 tablespoons cooking oil | Rub salt all over the chicken. Let it stay for 10 minutes. | Heat the cooking oil in a wide cooking pot. | Pan-fry both sides of the chicken in medium heat for 5 minutes per side. | Scoop out the excess oil. Add the garlic and cook until light brown. | Pour-in the soy sauce and chicken broth. Stir and let boil. | Put-i... | chicken | crushed garlic | powder | star anise | chicken broth |
Sinigang na Isda sa Kamias (Fish Sinigang) | 5 minutes | 25 minutes | 30 minutes | 4.0 | 2 lbs. fish steaks or 2 whole medium fish cleaned | 12 pieces fresh or fresh frozen kamias bilimbi | 4 plum tomatoes wedged | 1 medium yellow onion wedged | 4 pieces long green pepper | 6 to 8 leaves mustard greens | 6 cups water | Salt and pepper to taste. | Boil the water in a large cooking pot. | Once the water starts to boil, add the tomatoes, kamias, and onion. Cover and let boil for 8 minutes. | Add the fish (any type) and long green peppers. Cover and cook in medium heat for 10 to 12 minutes. | Add the mustard greens, salt, and pepper. Stir. | Turn the heat off. Cove... | fish steak | kamias bilimbi | plum tomato | long green pepper | mustard green | salt and pepper |
Pancit Udon Recipe | 5 minutes | 25 minutes | 30 minutes | 4.0 | 1 package 12.8 oz. Udon noodles | 10 pieces squid balls cut in half | 1/2 small cabbage chopped | 1 medium carrot julienne | 1 medium yellow onion sliced | 1/4 lb. pork sliced into thin pieces and chopped | 1/2 cup soy sauce | 1 lemon | 1/4 cup chopped green onions or scallions | 1 1/2 to 2 tablespoons olive oil | 3 ta... | Prepare the udon noodles by boiling the water in a deep cooking pot. | Once the water starts to boil, put-in the udon noodles, boil for 10 to 12 minutes or until just about right and not soggy. | Drain the water and place the noodles in a colander or strainer to let the excess water drip. Immediately transfer the noodl... | udon noodle | squid ball | cabbage | carrot julienne | pork | lemon | green onion | olive oil | salt and pepper |
Tuyo Fish with Rice and Tomato | 5 minutes | 10 minutes | 15 minutes | 3.0 | 10 pieces tuyo salted dried fish | 3 cups cooked white rice | 3 plum tomatoes wedged | Cooking oil spray | 1/2 cup spiced vinegar sinamak | Preheat oven to 400F. | Arrange the tuyo fish in an aluminum foil sheet. Spray both sides of the fish with cooking oil. Secure the fish inside the sheet by covering with another aluminum sheet and secure the sides. | Open your vent (this is important). Bake for 6 to 10 minutes. | Remove the fish from the sealed sheet a... | dried fish | cooked white rice | plum tomato | oil spray | vinegar sinamak |
Special Goto Recipe | 10 minutes | 1 hour | 1 hour 10 minutes | 4.0 | 1 cup uncooked rice | 1 lb. ox tripe cleaned | 1 lb. pig large intestine cleaned | 4 eggs boiled and shelled | 5 cups water for cooking | 6 cups water for boiling | 2 teaspoons beef powder or 1 beef cube | 1 teaspoon turmeric powder optional | 2 tablespoons minced ginger | 1 medium onion minced | 5 cloves garlic minced... | Boil 6 cups of water in a deep cooking pot. | Add the ox tripe, pig intestine, and 1 teaspoon salt. Boil for 2 to 3 hours or until soft. Add water as needed. Remove the tripe and intestine from the pot to cool down and then slice into bite sized pieces. Set aside. | Heat the cooking oil in a deep cooking pot. | Saute t... | uncooked rice | ox tripe | pig intestine | egg | cooking | beef powder | turmeric powder | ginger | garlic powder | green onion | crushed chicharon | salt and pepper |
Kilawin | 1 hour | 1 minute | 1 hour 1 minute | 4.0 | 10 ounces fresh or fresh frozen ahi tuna, cubed | Juice from 3 pieces lemon | 6 pieces Thai chili chopped | 1/4 teaspoon garlic powder | 1/2 teaspoon ginger powder | 1/4 teaspoon granulated white sugar | 1/4 teaspoon salt | A dash of ground black pepper optional | Combine lemon juice, salt, garlic powder, ginger powder, and sugar. Mix well. | Place the cubed ahi tuna in a large bowl. Pour-in the lemon mixture and gently toss until all the ingredients are well blended. | Add the chopped chili and ground black pepper. Gently toss. Cover and place inside the fridge for at least 1 h... | ahi tuna | lemon | thai chili | garlic powder | ginger powder | a dash black pepper |
Tasty Pork Afritada Recipe | 10 minutes | 1 hour | 1 hour 10 minutes | 4.0 | 2 lbs pork shoulder cut into cubes | 1 large yellow onion minced | 4 cloves garlic minced | 6 pieces hotdogs or wieners sliced diagonally | 1 16 oz. can tomato sauce | 1 1/2 cups frozen green peas | 4 pieces potatoes cleaned and quartered | 2 teaspoons granulated white sugar | 3 tablespoons cooking oil | 2 to 3 cups be... | Heat the cooking oil in a cooking pot or deep pan. | Saute the garlic and onion when the oil becomes hot. | Once the onion is soft, add the pork and cook until light brown (around 3 to 5 minutes). | Pour-in the tomato sauce and beef broth. Stir. Let boil. Cover and simmer for 45 to 60 minutes or until the pork becomes ... | pork | hotdog | sauce | green pea | potato | beef broth |
Crusted Pork Chop with Adobo Rice Recipe | 5 minutes | 25 minutes | 30 minutes | 4.0 | 4 pieces pork chops 5 to 8 oz. each | 1 cup Panko bread crumbs | 2 eggs beaten | 1 1/2 teaspoon salt | 1/2 teaspoon ground black pepper | 1/2 cup cooking oil | Rub salt and pepper on the pork chops. Let it stay for 15 minutes. | Heat the cooking oil in a frying pan. Once the oil gets hot, adjust the heat to low. | Arrange the eggs and breadcrumbs in separate bowls. Dip each pork chop into the beaten eggs and then dredge with breadcrumbs. Make sure that the entire pork chops a... | pork | panko bread crumb | egg |
Ginataang Langka with Pork Recipe | 5 minutes | 30 minutes | 35 minutes | 3.0 | 20 oz. unripe jackfruit chopped | 10 oz. pork cubed | 2 cups coconut milk | 4 pieces chili pepper chopped (optional) | 1 medium onion sliced | 1 teaspoon minced garlic | 1 tablespoon fish sauce | 1/4 teaspoon ground black pepper | 2 tablespoons cooking oil | Heat the cooking oil in a pan. | Once the oil becomes hot, saut the onion and garlic. | Add the pork. Cook until medium brown. | Pour the coconut milk in the pan. Let boil. Cover and simmer for 20 minutes. Add water if needed. | Add the ground black pepper, chili, and fish sauce. Stir. | Add the jackfruit. Stir and coo... | unripe jackfruit | pork | coconut milk | chili pepper |
Pancit Bato Mami (Noodle Soup) | 5 minutes | 25 minutes | 30 minutes | 3.0 | 1/2 lb. Pancit Bato | 1/4 head cabbage chopped | 1/2 cup carrot julienned | 3/4 cup snap peas | 2 cups chicken broth or stock | 2 cups water | 4 ounces pork sliced thinly | 2 tablespoons cooking oil | Salt and pepper to taste | Heat oil in a soup pot. | Once the oil becomes hot, saute the pork until the color turns light to medium brown (around 3 to 4 minutes). | Pour-in the chicken broth or chicken stock and water. Let boil. | Cover the soup pot and simmer for 20 minutes or until the pork becomes tender. | Add-in the snap peas and carrots. C... | pancit bato | cabbage | carrot | snap pea | chicken broth | pork | salt and pepper |
Crab and Pork Shumai Recipe (Siomai) | 10 minutes | 25 minutes | 35 minutes | 6.0 | 2 lbs ground pork | 12 ounces crab meat | 3 tbsp sesame oil | 1 large egg | 1 medium sweet onion minced | 1 cup minced carrots | 1 pack won ton wrapper | 1/2 teaspoon ground black pepper | 2 tsp salt | Cooking oil spray | 5 cups water for steaming | In a large mixing bowl, combine the pork and crab meat. Mix well using a spatula or long wooden spoon. | Add the sesame oil, egg, salt, pepper, onions, and carrots. Continue to mix until all the ingredients are properly incorporated. You can even mix using your hand if you feel comfortable doing this. | Scoop around 1 ... | pork | crab meat | sesame oil | egg | sweet onion | carrot | ton wrapper | oil spray |
Adobo Pork Chops | 10 minutes | 1 hour | 1 hour 10 minutes | 4.0 | 2 lbs. pork chops | 4 tablespoons dark soy sauce | 5 cloves garlic crushed | 3 tablespoons white or cane vinegar | 2 teaspoons whole peppercorn | 4 to 5 pieces dried bay leaves | 1 cup water | salt to taste if necessary | 3 tablespoons cooking oil | Heat cooking oil in a wide and deep pan. | Once the oil is hot, pan fry the pork chops turning them over once each side turns light to medium brown (this will take around 3 to 5 minutes per side depending on the thickness of your pork chops). | Put-in the garlic, peppercorns, and bay leaves. Continue to cook until the ... | pork | dark soy sauce | cane vinegar | whole peppercorn | dried bay leave |
Snails with Spinach in Coconut Milk Recipe | 10 minutes | 40 minutes | 50 minutes | 5.0 | 2 lbs sea snails | 2 cups coconut milk | 1 cup chopped spinach | 2 tablespoons shrimp paste bagoong alamang | 1 tablespoon fish sauce paris | 1 medium onion minced | 1 thumb ginger minced | 1 teaspoon minced garlic | 3 tablespoons cooking oil | 1/4 teaspoon ground black pepper | 1 teaspoon crushed red pepper | Heat the cooking oil in a cooking pot. | Saute the garlic, ginger, and onion when the oil becomes hot. | Add-in the ground black pepper and crushed red pepper. Stir. | Pour-in the coconut milk. Let boil. Simmer (cook in low heat) for 10 minutes. | Add-in the sea snails. Increase the heat to medium. Stir and cover. Cook... | sea snail | coconut milk | spinach | shrimp paste shrimp paste shrimp paste | fish sauce paris | thumb ginger | crushed red pepper |
Simple Baked Pork Chop Recipe | 10 minutes | 20 minutes | 30 minutes | 4.0 | 4 pieces thick cut pork chops | 3/4 cups barbecue sauce use your favorite brand | cooking oil spray | 1/2 teaspoon salt | 1/4 teaspoon ground black pepper | Sprinkle salt and pepper on both sides of the pork chop. Let it stay for 15 minutes so that the pork can absorb the flavor. | Heat a skillet or frying pan. Spray enough cooking oil (using the cooking oil spray) on the skillet. | Sear each side of the pork chop for 3 minutes or until brown. Note: Doing this will help re... | thick pork | your favorite brand | oil spray |
Pork Menudo with Raisins and Green Peas | 10 minutes | 1 hour | 1 hour 10 minutes | 5.0 | 2 lbs. pork cubed | 1/4 lb. pigs liver cubed | 4 hotdogs sliced diagonally | 2 medium baking potatoes peeled and cubed | 2 medium carrots peeled and cubed | 1 medium yellow onion chopped | 2 teaspoons minced garlic | 1 teaspoon minced ginger | 1/2 cup raisins | 3/4 cups frozen green peas | 3 pieces dried bay leaves | 1... | Heat the cooking oil in a wide cooking pot. | Saute the hotdogs for 1 minute. Transfer the hotdogs in a plate while leaving the remaining cooking oil. | On the same cooking pot, add-in the ginger. Saute for 30 seconds to a minute. | Put-in the liver. Continue to saute for 2 minutes. Transfer to a plate while leaving th... | pork | pigs liver | hotdog | potato | carrot | ginger | raisin | green pea | dried bay leave | tomato sauce | beef broth | salt and pepper |
Sinigang na Liempo sa Sampaloc with Gabi | 10 minutes | 1 hour 10 minutes | 1 hour 20 minutes | 6.0 | 2 lbs. pork belly chopped | 16 ounces unripe sampaloc tamarind | 1 bunch kangkong onchoy, cleaned and sliced | 3 medium gabi eddo, halved | 2 medium ripe red tomatoes quartered | 1 medium yellow onion quartered | 12 pieces okra | 3 to 4 pieces long green chili siling pansigang | 4 cups water | 2 cups beef broth | 2 tab... | Boil the water in a cooking pot. | Put-in the tamarind and continue to boil for 45 minutes. | Meanwhile, heat the oil on another deep cooking pot. | Once the oil is hot, sear the pork belly until the color turns light brown. | Stir-in the tomatoes and onion. Cook for 2 minutes. | Gently pour-in the boiling water, but d... | pork | unripe sampaloc tamarind | kangkong onchoy | gabi eddo | red tomato | okra | long green chili | beef broth |
Fried Fish Adobo | 5 minutes | 10 minutes | 15 minutes | 4.0 | 2 lbs. Fish Adobo click here for recipe | 3/4 cups cooking oil | Drain the liquid from the fish adobo. | Heat a frying pan. Fry each side of the fish for 3 to 4 minutes or until the color turns golden brown and the texture starts to be crispy. | Remove the fish from the pan, and place in a plate lined with paper towels to absorb the oil. | Serve with warm rice. Share and enjoy! | recipe |
Easy Pork Afritada Recipe | 10 minutes | 1 hour 10 minutes | 1 hour 20 minutes | 4.0 | 1 1/2 lb. pork shoulders cubed | 2 medium potatoes peeled and cubed | 1/2 small red bell pepper chopped | 1/2 small green bell pepper chopped | 1/2 cup frozen green peas | 4 cups pork or beef broth | 1 8 oz. can tomato sauce | 1 small tomato cubed | 1 small onion chopped | 3 cloves garlic crushed | 3 tablespoons cookin... | Heat oil in a casserole or deep cooking pot. | Saute garlic,onion, and tomato until soft. | Add-in the pork. Cook for 2 to 3 minutes or until light brown. | Pour-in broth and tomato sauce. Bring to a boil. Simmer for 40 to 60 minutes. | Stir-in the potatoes. Cook for 8 minutes. | Add the bell peppers and green peas. St... | pork | potato | bell pepper | green pea | beef broth | sauce | tomato | salt and pepper |
Clam Soup Recipe (Tinolang Halaan) | 5 minutes | 25 minutes | 30 minutes | 3.0 | 1 lb. shell clams packaged | 1 bunch fresh spinach washed and drained | 1 medium yellow onion sliced | 1 thumb ginger julienned | 3 cups water | Salt and freshly ground black pepper to taste | Boil the water in a stockpot. | Add the ginger and onion. Cover and continue to boil in medium heat for 3 to 5 minutes. | Stir-in the clams. Simmer for 5 to 10 minutes. | Add-in the spinach. Cover and cook for a minute more. | Sprinkle some salt and freshly ground black pepper to taste. | Transfer to a serving bowl. | ... | shell clam | spinach | thumb ginger |
Marinated Grilled Shrimp | 1 hour 10 minutes | 8 minutes | 1 hour 18 minutes | 4.0 | 1 lb. fresh shrimp shell-on | 3 cloves garlic minced | 3 tablespoons olive oil | 1/2 cup 7-up soda | 3 basil leaves minced | 1/2 teaspoon garlic salt | 1/4 teaspoon cayenne pepper | Stir-in garlic, 7-up, and oil in a bowl. Add basil, cayenne pepper, and garlic salt. Stir well | Throw shrimps in to the bowl, and stir until evenly coated. Cover, put inside the refrigerator or cooler for 1 hour. | Preheat grill.Arrange shrimps on a skewer. | Start to grill each side until orange (2 to 4 minutes depen... | shrimp shell | olive oil | soda | basil leave | garlic salt | cayenne pepper |
Fish Adobo Recipe | 5 minutes | 25 minutes | 30 minutes | 4.0 | 2 lbs. round scad galunggong, gutted and cleaned | 1 tablespoon minced garlic | 4 dried bay leaves | 1 tablespoon whole pepper corn | 5 tablespoons dark soy sauce | 3 tablespoons white vinegar | 1 cup water | 2 tablespoons sea salt | Rub sea salt all over the fish including the inner cavity. | Arrange the fish in a cooking pot. | Pour-in water and soy sauce. Bring to a boil. | Put-in garlic, pepper corn, and bay leaves. Cook uncovered for 5 minutes. | Pour-in vinegar. Cover and allow to re-boil. Cook for 10 to 15 minutes in low to medium heat or un... | round scad galunggong | dried bay leave | whole pepper corn | dark soy sauce | sea salt |
Pork Belly Sinigang sa Sampaloc | 12 minutes | 1 hour 20 minutes | 1 hour 32 minutes | 4.0 | 1 kilo sliced liempo pork belly | 1 bundle chopped kangkong | 3 peeled taro roots gabi | 1/4 kilo fresh unripe tamarind | 6 cups tap water | 1 sliced onion | 2 chopped tomato | 2 tablespoons patis | 1 long green pepper | Put the water and onion, tomato, and tamarind in a casserole. Let it boil for 20 minutes. | Remove the tamarind. | Mix the pork belly in the boiling water and cook it for 45 minutes. | Add the taro root and pepper. Cook it for 10 minutes. | Add the kangkong and patis. Cook it for 2 minutes. | Serve this with rice. | liempo pork belly | kangkong | taro | unripe tamarind | tap water | tomato | long green pepper |
Ginarep Recipe (Shrimp and Corn Soup) | 10 minutes | 35 minutes | 45 minutes | 6.0 | 1 lb. shrimp head and shell removed | 2 15 oz. cans whole kernel corns | 1 medium onion minced | 3 cloves garlic minced | 1 medium plum tomato diced | 1 1/2 cups malunggay leaves | 4 cups chicken broth | 2 cups water | 2 tablespoons cooking oil | Salt and pepper to taste | Cooking Procedure | Shred the kernel corn using a food processor. Set aside. | Meanwhile, heat the oil in a cooking pot. | Saute the garlic, onion, and tomatoes. | Once the onion and tomatoes become soft, add the shredded corn. Cook for 3 minutes. | Pour-in the chicken broth and water. Bring to a boil. Cover and simmer for 10 to 12 minute... | shrimp and shell | whole kernel corn | plum tomato | malunggay leave | chicken broth | salt and pepper | procedure |
Panara Recipe (Deep Fried Shrimp Wonton) | 10 minutes | 5 minutes | 15 minutes | 6.0 | 2 cups chopped bottle gourd upo | 10 pieces medium shrimp shells and head removed, chopped | 1 medium yellow onion minced | 1 teaspoon garlic powder | 2 cups cooking oil | 15 pieces square wonton wrapper | 1 egg beaten | Salt and pepper to taste | Prepare the filling by heating 2 tablespoons of cooking oil in a pan. | Saute the onion. Add the shrimp and cook for 1 minute. | Put-in the chopped upo. Put-in the garlic powder. Stir and cook for 3 to 4 minutes. | Add salt and pepper to taste. Stir. | Transfer to a plate. Let the temperature cool down. | Wrap the mixt... | bottle gourd upo | shrimp shell | garlic powder | square wonton wrapper | egg | salt and pepper |
Monggo Guisado with Dilis and Malunggay (Mung Bean Stew with Dried Anchovies) | 30 minutes | 35 minutes | 1 hour 5 minutes | 6.0 | 1 1/4 cups mung beans | 4 to 6 cups water | 1/2 cup dried anchovies dilis | 1 cup malunggay leaves | 1 medium yellow onion sliced | 1 medium plum tomato diced | 3 cloves crushed garlic | 3 tablespoons cooking oil | 2 tablespoons fish sauce | 1/4 teaspoon ground black pepper to taste | Boil 5 cups of water in a cooking pot. Add the mung beans and continue to boil for 35 to 40 minutes until the mung beans expand a little and become soft (Note: add more water if needed). Set aside. | Heat the cooking oil in a separate cooking pot. | Saute the garlic and onion. Add the tomato and continue to saute for 2... | mung bean | dried anchovies dili | malunggay leave | plum tomato | crushed garlic |
Adobong Sitaw with Tofu | 10 minutes | 30 minutes | 40 minutes | 4.0 | 12 to 15 pieces string beans cut into 2 1/2 inch length | 3 pieces extra firm tofu about 3 oz. per piece, fried until medium brown | 1 medium yellow onion sliced | 1/2 cup soy sauce | 1/4 cup water | 1/4 cup white vinegar | 5 cloves garlic crushed | 3 tablespoons cooking oil | Salt and pepper to taste | Slice the fried tofu into squares. Set aside. | Heat the cooking oil in a pan. | Saute garlic and onion until the onion is soft. | Put-in the sliced tofu. Add soy sauce and water. Let boil. | Pour-in the vinegar. Let it reboil. | Add the string beans. Stir and cover. Simmer for 5 minutes. | Add salt and pepper to taste... | sitaw | firm tofu | salt and pepper |
Inihaw na Pork Chop | 1 hour | 12 minutes | 1 hour 12 minutes | 4.0 | 4 pieces pork chops | 1 medium lemon or 3 pieces calamansi | 1/2 cup soy sauce | 4 cloves garlic crushed and minced | 1/2 teaspoon salt | 1/2 teaspoon ground black pepper | 1/4 cup banana ketchup | 1/2 teaspoon sugar | 1 tablespoon cooking oil | Make the marinade by combining the soy sauce, ketchup, garlic, salt, sugar, ground black pepper, and lemon juice in a bowl. Mix well. | Arrange the pork chops in a ziploc bag or resealable plastic bag. Pour the marinade inside the bag. Let the air out and seal the bag. Place in the fridge to marinate for 5 to 8 hours. ... | pork | calamansi | banana ketchup |
Sayote Guisado with Chicken and Shrimp | 5 minutes | 20 minutes | 25 minutes | 3.0 | 1 large chayote sayote, cored and sliced | 6 ounces boneless chicken breast thinly sliced | 8 to 10 pieces medium shrimp deveined, shell and head removed | 5 cloves garlic crushed | 1 medium yellow onion sliced | 2 cups chicken broth | Salt and pepper to taste | 3 tablespoons cooking oil | Heat the cooking oil in a pan. | Saute the garlic and onion until the onion is soft. | Add the chicken slices. Cook for 2 minutes. | Pour-in 1 cup of chicken broth. Cover and let boil. Simmer for 15 minutes. | At this point, the liquid should have been reduced to more than half. Put-in the chayote. Cook for 2 minutes. ... | and | chicken | shrimp | chicken broth | salt and pepper |
Nilagang Baboy (Boiled Pork Soup) | 2 minutes | 1 hour | 1 hour 2 minutes | 4.0 | 2 lbs. pork belly or shoulder, cubed | 1 medium yellow onion | 1 medium cabbage quartered | 2 medium potatoes peeled and cubed | 4 pieces ripe saba banana sliced in half crosswise | 6 to 8 cups beef or pork broth | 1 teaspoon whole peppercorn | Salt to taste | 3 tablespoons cooking oil | Heat the cooking oil in a deep cooking pot. | Once the oil becomes hot, saute the onion. | Add the whole pepper corn. Continue to cook for 20 seconds. | Put-in the pork. Cook until the color turns light brown (about 3 to 5 minutes). | Pour-in the beef or pork broth. Bring to a boil. Simmer for 45 to 60 minutes or until... | pork | cabbage | potato | saba banana | pork broth | whole peppercorn |
Bas uy Recipe (Pork and Liver Soup with Lemongrass and Chayote) | 5 minutes | 45 minutes | 50 minutes | 3.0 | 1 lb. pork shoulder sliced | 1/2 lb. pig liver sliced | 2 pieces chayote sliced | 4 stalks green onion or onion leek; cut in 2 inch length | 1 thumb ginger julienne | 1 medium yellow onion minced | 3 cloves garlic minced | 2 stalks lemongrass tied | 6 cups beef or pork broth | 3 tablespoons cooking oil | Salt and peppe... | Heat the cooking oil in a cooking pot. | Once the oil becomes hot, saut onion and ginger until the onion becomes soft. | Add the sliced liver. Continue to saut for 2 minutes. This will remove the gamy taste and aroma. Remove the liver and temporarily place in a clean plate. | Put-in the garlic. Saute until color turns ... | pork | pig liver | chayote | stalks green onion | thumb ginger julienne | lemongrass | pork broth | salt and pepper |
Ginataang Salmon | 10 minutes | 35 minutes | 45 minutes | 3.0 | 1 1/2 lbs. salmon steak cut | 2 cups coconut cream kakang gata | 3 cloves crushed garlic | 1 tablespoon minced ginger | 3 pieces long green chili | 3 pieces red Thai chili | 1 medium yellow onion sliced | 1/4 cup cane vinegar | 1 tablespoon fish sauce | 1/4 teaspoon ground black pepper | 1/2 cup water | Arrange the salmon slices flat in a pan. | Put-in the red and green chillies, garlic, ginger, onion, ground black pepper, fish sauce and water. | Turn-on the heat and let boil. | Pour-in the vinegar. Let it cook for 2 minutes. | Add the coconut cream. Gently stir. cover and bring to a boil. Simmer for 20 minutes or unt... | salmon steak | coconut cream kakang coconut milk | crushed garlic | ginger | long green chili | red thai chili | cane vinegar |
Ginisang Repolyo (Sauteed Cabbage) | 10 minutes | 25 minutes | 35 minutes | 4.0 | 1 head cabbage chopped | 4 ounces pork sliced | 1 onion sliced | 1 red bell pepper sliced | 4 cloves garlic crushed and minced | 3 tablespoons cooking oil | 1 cup beef broth | Salt and pepper to taste | Heat the cooking oil in a pan. | Once the oil becomes hot, saute the garlic and onion. | Put-in the pork and then cook for 5 minutes or until color turns medium brown. | Pour-in half of the beef broth. Let boil and simmer until the liquid totally evaporate. | Put-in the cabbage. Cook for 1 to 2 minutes. | Add the red b... | cabbage | pork | bell pepper | beef broth | salt and pepper |
Bulalo Beef Mami | 10 minutes | 1 hour 30 minutes | 1 hour 40 minutes | 3.0 | 1.5 lbs. beef shank | 3 oz. mi trung dried egg noodles | 1/2 cup carrots julienne | 2 cups chopped savoy cabbage | 3 pieces hard boiled eggs | 1 teaspoon minced garlic | 4 pieces star anise | 1 medium sized onion minced | 4 cups beef broth | 3 cups water | salt and pepper to taste | 2 tbsp cooking oil | Heat the cooking oil in a deep soup pot. | Saute the garlic and onion. | Put-in the beef shank. Cook each side for 1 minute. | Pour-in beef broth and water. Bring to a boil. | Add star anise. Simmer for 60 to 90 minutes or until the meat is tender. | Remove the star anise. | Add salt and pepper to taste. You can also a... | beef | egg noodle | carrots julienne | savoy cabbage | hard boiled egg | star anise | beef broth | salt and pepper |
Beef Bicol Express | 10 minutes | 1 hour | 1 hour 10 minutes | 6.0 | 2 lbs. beef chuck cubed | 2 cups coconut milk | 1/3 cup shrimp paste bagoong alamang | 4 to 6 pieces Serrano pepper sliced diagonally | 4 cloves garlic crushed | 1 tablespoon minced ginger | 1 medium yellow onion sliced | Salt and pepper to taste | 3 tablespoons cooking oil | Heat the cooking oil in a pan. | Saut the garlic, ginger and onion | Once the onion becomes soft, add the shrimp paste. Stir. | Put-in the beef. Cook for 3 to 5 minutes or until medium brown. | Pour-in the coconut milk. Stir. You can also add some of the pepper, if desired. Bring the mixture to a boil. Simmer for 40 mi... | chuck | coconut milk | shrimp paste shrimp paste shrimp paste | serrano pepper | ginger | salt and pepper |
Pepper Steak | 10 minutes | 15 minutes | 25 minutes | 5.0 | 2 lbs beef sirloin thinly sliced | 1 medium red bell pepper seeds removed and sliced lengthwise | 1 medium green bell pepper seeds removed and sliced lengthwise | 1 medium yellow onion sliced | 5 teaspoons soy sauce | 1/4 teaspoon ground black pepper | 3 tablespoons cooking wine Sherry or Shaoxing | 3 tablespoons cooki... | In a medium bowl, combine beef, soy sauce, cooking wine, ground black pepper, garlic powder, and cornstarch. Mix well and marinate for 30 minutes. | Heat a wok and then pour-in the cooking oil. Stir fry the marinated beef in batches of 2 or 3 for 3 minutes. Cooking in batches preserves the heat which is essential in st... | beef | bell pepper | wine sherry | garlic powder | cornstarch |
Chicken Siomai | 15 minutes | 25 minutes | 40 minutes | 8.0 | 2 lbs ground chicken | 3/4 cup minced shrimp | 1/4 cup sesame oil | 2 tablespoons olive oil | 1 cup minced white mushroom | 2 teaspoons chicken powder | 1 large yellow onion minced | 1 cup minced carrots | 1/2 teaspoon ground black pepper | 1 teaspoon garlic powder | 2 teaspoons salt | 1 egg | A pack of wonton wrappers... | In a mixing bowl, combine the ground chicken, shrimp, mushroom, carrots, onion, chicken powder, ground black pepper, garlic powder, salt, sesame oil, and egg. Mix well using a spatula. | Lay a piece of wonton wrapper in a plate. Scoop about a tablespoon of mixture and place it in the center of the wrapper. Wrap the mix... | chicken | shrimp | sesame oil | olive oil | white mushroom | chicken powder | carrot | garlic powder | egg | a wonton wrapper |
Adobong Bulalo (Beef Shank Adobo) | 10 minutes | 1 hour 30 minutes | 1 hour 40 minutes | 2.0 | 1 1/2 lbs. beef shank | 1 1/2 teaspoon whole peppercorn | 4 pieces dried bay leaves | 7 cloves garlic crushed | 6 teaspoons soy sauce | 3 1/2 teaspoons white vinegar | 1 teaspoon granulated white sugar | 2 cups water | 3 tablespoons cooking oil | Heat the cooking oil in a pan. | Add in the garlic when the oil becomes hot. Cook until the color turns light brown. | Put-in the beef shank. Pan-fry each side for 1 minute or until it browns. | Pour-in the soy sauce and water. Add the whole peppercorn and bay leaves. Bring to a boil. | Reduce the heat to simmer. Cover... | beef | whole peppercorn | dried bay leave |
Pancit Bato Guisado | 10 minutes | 35 minutes | 45 minutes | 4.0 | 3/4 lb. Pancit Bato | 2 cups chopped cabbage | 1 medium carrot julienned | 1 cup snap peas | 2 cups chicken broth | 6 ounces pork sliced | 6 ounces medium shrimp shell and head removed | 1/4 cup soy sauce | 2 tablespoons fish sauce | ground black pepper to taste | 1 onion sliced | 2 teaspoons minced garlic | 3 tablesp... | Heat the cooking oil in a cooking pot or deep pan. | Once the oil is hot, saute the garlic and onion. | Add the sliced pork. Cook for 3 minutes. | Pour-in the soy sauce, fish sauce, and chicken broth. Let boil. Simmer covered for 20 minutes. Add water if needed. | Add the ground black pepper. Stir. | Put-in the shrimp,... | pancit bato | cabbage | carrot | snap pea | chicken broth | pork | shrimp shell |
Pesang Manok (Chicken Soup in Ginger Broth) | 10 minutes | 45 minutes | 55 minutes | 6.0 | 3 lbs Chicken cut into serving pieces | 4 cups water | 2 cups chicken broth | 2 to 3 thumbs ginger | 2 pieces potatoes quartered | 1/2 lb Napa cabbage cleaned | 2 tablespoons fish sauce | 1 teaspoon whole peppercorn | Combine chicken, water, chicken broth, ginger, and whole peppercorn in a cooking pot. Let boil. Simmer for 30 to 45 minutes. | Add the potatoes and cook for 12 minutes. | Put-in the Napa cabbage and fish sauce. Cover and cook for 2 minutes. | Transfer to a serving bowl. | Serve. Share and enjoy! | chicken | chicken broth | thumbs ginger | potato | napa cabbage | whole peppercorn |
Chicken Giniling with Green Peas | 5 minutes | 50 minutes | 55 minutes | 6.0 | 2 lbs ground chicken | 1 15 oz. can tomato sauce | 1 large potato cut into small cubes | 1 large carrot cut into small cubes | 1 1/2 cups frozen green peas | 1 medium yellow onion chopped | 2 teaspoons minced garlic | 1 cup chicken broth | 2 pieces dried bay leaves | Salt and pepper to taste | 2 tablespoons cooking oil | Heat the cooking oil in a wide pan. | When the oil is hot, saut the garlic and onion until the onion softens. | Add the ground chicken. Cook for 5 minutes in medium heat. | Pour-in the tomato sauce and chicken broth. Let boil. | Add the dried bay leaves. Simmer for 35 minutes covered. Note: add water or chicken broth a... | chicken | sauce | potato | carrot | green pea | chicken broth | dried bay leave | salt and pepper |
Higadillo Recipe (Pork and Liver Stew) | 10 minutes | 45 minutes | 55 minutes | 4.0 | 1 1/2 lbs pork sliced into strips | 1 medium red onion minced | 2 teaspoons minced garlic | 1 teaspoon minced ginger | 1 lb. cow or pig liver sliced into strips | 3 tablespoons white or cane vinegar | 1 cup lechon sauce | 3 teaspoons sugar | 1 tablespoon soy sauce | 3/4 cup water | Salt and pepper to taste | 2 tablespo... | Heat the oil in a pan. | Saute the garlic, ginger, and onion until the onion becomes soft. | Add the pork strips. Cook for 3 minutes. | Put-in the liver. Cook for 3 minutes. | Add the soy sauce, lechon sauce, and water. Stir and let boil. Cover and simmer for 30 minutes. Note: add water as necessary. | Pour-in the vine... | strips | ginger | pig liver | cane vinegar | lechon sauce | salt and pepper |
Saucy Adobong Kangkong Recipe | 3 minutes | 12 minutes | 15 minutes | 3.0 | 4 cups chopped water spinach kangkong | 4 tablespoons soy sauce | 3 tablespoons white vinegar | 8 cloves garlic crushed | 1/2 cup water | 1 teaspoon granulated white sugar | salt and pepper to taste | 2 tablespoons cooking oil | Heat the cooking oil in a frying pan. | Once the oil is hot, fry the garlic until the color turns golden brown. Remove the garlic and set aside. | Pour-in water, soy sauce, and vinagar. Add the sugar. Let boil. | Add the kangkong. Cover and cook for 2 minutes. | Add salt and pepper. Stir. | Transfer to a serving plate.... | kangkong | salt and pepper |
Ginataang Pusit Recipe (squid in coconut milk) | 5 minutes | 30 minutes | 35 minutes | 4.0 | 1 1/2 lbs small to medium squid cleaned | 2 cups coconut milk | 1 1/2 cups malunggay leaves | 4 pieces long green chili pepper | 1 medium yellow onion diced | 1 teaspoon minced garlic | 2 tablespoons fish sauce | 1/4 teaspoon ground black pepper | 2 tablespoons cooking oil | Heat the cooking oil in a cooking pan. | Saute the garlic and onion until the onion becomes soft. | Put-in the squid. Cook for 1 minute. Remove the squid, place in a clean plate, and set aside. | Pour-in the coconut milk. Let boil. | Add the fish sauce and green chili pepper. Simmer uncovered for 12 to 18 minutes or un... | squid | coconut milk | malunggay leave | long green chili pepper |
Bok Choy Adobo | 3 minutes | 18 minutes | 21 minutes | 3.0 | 1 lb. bok choy chopped | 1 head garlic crushed | 3 tablespoons soy sauce | 2 tablespoons white vinegar | 1/2 teaspoon granulated white sugar | 3 pieces dried bay leaves | salt and pepper to taste | 2 tablespoons cooking oil | Heat the cooking oil in a frying pan. | Once the oil becomes hot, put-in the crushed garlic and dried bay leaves. Cook until the garlic turns light to medium brown. | Remove half of the garlic and then set them aside. | Add the chopped bok choy. Stir and cook for 3 minutes. | Pour-in the soy sauce and vinagar. Let boil... | bok choy | dried bay leave | salt and pepper |
Kilawing Puso ng Saging | 10 minutes | 30 minutes | 40 minutes | 3.0 | 2 to 3 cups chopped banana blossoms | 1 tablespoon minced garlic | 1 medium yellow onion sliced | 6 tablespoons cane vinegar | 3 pieces long green chili pepper sliced | 2 tablespoons fish sauce | 1/4 teaspoon ground black pepper | 3/4 cup vegetable broth | Brine: 6 cups of water combined with 5 tablespoons salt | 2 tab... | Soak the chopped banana blossoms in the bowl with brine for 15 to 20 minutes. After soaking, squeeze tightly to release the sap from the banana blossoms. Place in a colander to drain the water. Set aside. | Heat the cooking oil in a pan. | Saute the garlic and onion. | Add the banana blossoms. Cook for 5 minutes. | Pou... | banana blossom | cane vinegar | long green chili pepper | vegetable broth |
Pork Tinola Recipe | 10 minutes | 50 minutes | 1 hour | 6.0 | 2 lbs. pork butt cubed | 1 bunch fresh spinach cleaned | 2 medium chayote wedged | 2 thumbs ginger julienned | 1 medium yellow onion sliced | 5 cloves garlic crushed | 2 tablespoons fish sauce | 32 oz. beef broth | 4 cups rice washing | 1/2 teaspoon ground black pepper | 2 tablespoons cooking oil | Heat the cooking oil in a deep cooking pot. | When the oil is hot, saute the garlic, ginger, and onion. Cook until the onion is soft. | Put-in the pork and then cook for 5 minutes or until it browns. | Add-in the ground black pepper. Stir. | Pour-in the beef broth. Let boil. | Pour 1 cup of rice washing. Allow the liqu... | pork | spinach | wedged | thumbs ginger | beef broth | rice water |
Fried Bangus Sinigang sa Miso | 5 minutes | 30 minutes | 35 minutes | 3.0 | 1 large fresh bangus milkfish, scales and innards removed | 1 bunch spinach | 4 pieces tomatoes quartered | 3 tablespoons white or yellow miso paste | 1 sachet of sinigang sa sampaloc mix good for 2 liters | 2 medium yellow onion | 1 teaspoon minced garlic | 1/2 teaspoon ground black pepper | 2 tablespoons fish sauce p... | Wash the milkfish and then let the water drip. Pat dry using a paper towel. | Slice the milkfish diagonally crosswise about one and a quarter inch thick. | Rub the seasalt all over the sliced fish. Let it stay for 15 minutes. | Meanwhile, heat the cooking oil in a pan. | When the oil becomes hot, pan fry the milkfish f... | scale and innards | spinach | tomato | yellow miso paste | sinigang sa sampaloc mix good | fish sauce fish sauce | sea salt |
Barbecue Pork Chop with Mixed Veggies | 5 minutes | 25 minutes | 30 minutes | 4.0 | 2 lbs. lean pork chop | 2 cups of hickory and brown sugar BBQ sauce | 4 cups frozen mixed vegetables | 3 tablespoons butter | Salt and pepper | Season the pork chop with salt and pepper. | Coat the pork chops with barbecue sauce. Let it stay for 3 hours. | Meanwhile, melt the butter in a pan. | Add the mixed vegetables. Cook for 5 minutes. | Sprinkle some salt and pepper to taste. Set aside. | Grill the pork chops in medium heat for about 10 to 12 minutes per ... | lean pork | brown sugar bbq sauce | mixed vegetable | butter | salt and pepper |
Lechon Lomi Recipe | 10 minutes | 1 hour | 1 hour 10 minutes | 6.0 | 1/2 lb. lechon roasted pig meat, chopped | 1 lb. flat miki noodles | 1 1/2 tablespoons fish sauce | 1 tablespoon soy sauce | 1 piece beef cube or 3 teaspoons beef powder | 1 piece raw egg beaten | 1 teaspoon minced garlic | 1 medium yellow onion minced | 3 tablespoons cornstarch diluted in 3 tablespoons water | 1/2 tea... | Heat the oil in a wide cooking pot. | Saut the garlic and onion | Put-in the lechon and beef cube or powder. Cook for 5 minutes. | Pour-in water. Let boil and simmer for 30 minutes. | Add the soy sauce and fish sauce. Stir. | Add the diluted cornstarch. Stir. | Pour in the egg. Stir continuously until well incorporated... | pig meat | flat miki noodle | beef cube | raw egg | cornstarch | procedure |
Tilapia with Salted Black Beans | 10 minutes | 40 minutes | 50 minutes | 4.0 | 1 large tilapia sliced crosswise (steak cut) | 1/4 cup canned tausi salted black beans - discard the water | 1/2 cup chopped flat leaf parsley | 1 medium yellow onion diced | 2 teaspoon minced garlic | 1 1/2 tablespoons oyster sauce | 1 tablespoon soy sauce | 1 teaspoon cornstarch diluted in 1/2 cup water | cooking oil... | Rub salt and pepper all over the sliced tilapia. Let it stand for 10 minutes. | Heat 1 cup of cooking oil in a frying pan. | Pan-fry the sliced tilapia in medium heat for about 5 minutes per side or until the color turns medium brown. Remove the fried tilapia and place in a plate lined with paper towel. | In a clean co... | tilapia | black bean | flat leaf parsley | oyster sauce | cornstarch | salt and pepper |
Vegetarian Pancit Sotanghon | 10 minutes | 30 minutes | 40 minutes | 4.0 | 1/2 lb. vermicelli noodles | 1 1/2 cup chopped celery stalk | 1 medium yellow onion sliced | 2 cups chopped cabbage | 1 large carrot julienned | 1/2 cup chopped flat leaf parsley | 2 teaspoons annatto powder mixed with 2 tbsp. water | 1 tablespoon minced garlic | 1 cup vegetable broth | 2 tablespoons extra virgin olive... | Soak the noodles in a bowl of water until it becomes soft, but not soggy. Drain the water and set the noodles aside. | Heat the oil in a cooking pot. | Saut the garlic, onion, and celery | Once the onion becomes soft, pour-in the vegetable broth and annatto water. Let boil. | Add the cabbage, carrot, and parsley. cover... | vermicelli noodle | celery stalk | cabbage | carrot | flat leaf parsley | annatto powder | vegetable broth | extra virgin olive oil | salt and pepper |
Fish Tinola Recipe | 5 minutes | 30 minutes | 35 minutes | 2.0 | 4 oz. Salmon fillet | 1 medium Chayote peeled and wedged | 1 medium onion sliced | 2 pieces Finger chili | 2 cups Malunggay leaves | 1 tablespoon ginger sliced into thin strips | 2 tablespoons fish sauce | 4 cups water | 1/2 teaspoon ground black pepper | 2 tablespoons extra-virgin olive oil | Heat the olive oil in a pan. | When the oil becomes hot, pan-fry the salmon fillets for about a minute per side. Remove from the pan and set aside. | On the same pan using the remaining oil, saut the onion and ginger | Sprinkle the ground black pepper and then pour-in the fish sauce. | Pour-in the water. Let boil. | Pu... | salmon fillet | wedged | finger chili | malunggay leave | ginger | extra virgin olive oil |
Sinigang na Tilapia sa Miso Recipe | 10 minutes | 40 minutes | 50 minutes | 2.0 | 1 large tilapia about a pound or more, scales and innards removed | 2 tablespoons yellow miso paste | 2 medium tomatoes wedged | 1 medium yellow onion quartered | 5 to 7 pieces mustard leaves | 2 1/2 tablespoons fish sauce | 8 pieces okra | 1 sachet sinigang mix | 5 cups water | Ground black pepper to taste | 1 cup coo... | Slice the tilapia crosswise into half. Rub salt all over the fish. Let it stand for 10 minutes. | Heat 1 cup of cooking oil in a pan. | When the oil turns hot, pan-fry each side of the tilapia in medium heat for 5 minutes. | Remove the tilapia and place in a clean plate. Set aside. | Meanwhile, scoop about 2 tablespoon... | scale and innards | yellow miso paste | tomato | mustard leave | okra | sinigang mix |
Misua with Patola and Shrimp | 5 minutes | 30 minutes | 35 minutes | 3.0 | 1 medium sized patola sponge gourd, peeled and sliced | 1/2 lb. shrimp cleaned and shell removed | 2 ounces misua noodles | 1/2 cup tomato sauce | 1 small onion minced | 2 teaspoons minced garlic | 1 teaspoon equivalent of shrimp bouillon | 2 tablespoons fish sauce | 4 to 5 cups water | 3 tablespoons toasted garlic | 3... | Heat the cooking oil in a deep cooking pot. | Saute onion and garlic. | Pour-in the fish sauce and tomato sauce. Sprinkle about half a teaspoon of ground black pepper. | Add the shrimp. Cook for 1 minute. | Pour-in the water. Let boil. | Add the misua, shrimp bouillon and patola. Cook for 3 to 6 minutes. | Sprinkle som... | patola sponge gourd | shrimp | misua noodle | tomato sauce | shrimp bouillon | salt and pepper |
Pata Pochero Recipe | 10 minutes | 1 hour | 1 hour 10 minutes | 4.0 | 3 lbs. Pig's leg pata, cut in 2 1/2 inches length | 1 bunch bok choy | 3 pieces ripe saba banana sliced | 2 medium potatoes cubed | 1 cup cubed calabaza squash kalabasa | 1/2 cup tomato sauce | 6 to 8 cups water | 1 piece beef broth or 2 teaspoons beef powder | 1 teaspoon minced garlic | 1 small onion minced | 3 tables... | Heat the cooking oil in a cooking pot. | Saute the garlic and onion. | Add the pata and cook for 3 to 5 minutes or until all sides are light to medium brown. | Pour-in the fish sauce, tomato sauce, and water. Add the beef cube (or powder). Let boil. | Cover and then simmer for 50 to 70 minutes. | Add the potato, banana... | pig's leg pata | bok choy | saba banana | potato | calabaza kalabasa | tomato sauce | beef broth |
Adobong Tahong Recipe (Mussels Adobo) | 5 minutes | 15 minutes | 20 minutes | 4.0 | 1 lb. Mussels cleaned and shell removed | 3 cloves garlic crushed | 3 tablespoons soy sauce | 2 tablespoons white vinegar | 4 pieces dried bay leaves | 1/2 tablespoon whole peppercorn | 2 tablespoons toasted garlic | 2 tablespoons cooking oil | Salt to taste | Heat the cooking oil in a cooking pot. | Put-in the crushed garlic and whole peppercorn. Cook until the garlic turns light brown. | Add the mussels. Stir and cook for 2 minutes. | Put-in the bay leaves, add the soy sauce, and 1 tablespoon of toasted garlic. Let it boil. Simmer for 5 to 7 minutes. | Pour-in the vinegar.... | mussel | dried bay leave | whole peppercorn |
Ginataang Galunggong Recipe | 5 minutes | 40 minutes | 45 minutes | 4.0 | 4 pieces medium round scad galunggong, cleaned and salted | 4 pieces Serrano peppers | 3 cups coconut milk | 1 knob ginger sliced into strips | 1 tablespoon fish sauce | 1/2 teaspoon ground black pepper | 1 small red onion sliced | 2 cloves crushed garlic | Pour the coconut milk in a wide cooking pot. Let it boil. | Add the garlic, ginger, onion, fish sauce, and ground black pepper. Stir. Cover and cook for 5 minutes. | Arrange the fish in the cooking pot along with the Serrano pepper. Cover and then continue cooking in medium heat for 30 minutes. | Remove the cover. Let ... | round scad galunggong | serrano pepper | coconut milk | knob ginger | crushed garlic |
Squid Sisig Recipe | 20 minutes | 15 minutes | 35 minutes | 4.0 | 2 large squids cleaned and ink sacks removed | 2 medium yellow onion minced | 2 teaspoons minced ginger | 2 tablespoons cooking oil | 1 tablespoons soy sauce | 2 tablespoon garlic powder | 2 teaspoons salt | Rub 1 teaspoon salt on the squid. Let it stand for 5 minutes. | Grill the squid for 3 to 4 minutes per side. Remove from the grill. Let cool. | Chop the squid into small pieces. | Heat the oil in a pan and then saute the garlic, onion, and ginger. | Put-in the chopped squid. Stir and then cook for a minute. | Add the g... | squid | ginger | garlic powder |
Ginataang Tahong Recipe | 10 minutes | 20 minutes | 30 minutes | 3.0 | 1 lb. mussels cleaned | 2 cups coconut milk | 2 cups chopped spinach | 2 tablespoons fish sauce | 5 cloves garlic crushed | 1 medium onion minced | 3 tablespoons ginger cut in thin strips | 1/2 teaspoon ground black pepper | 2 pieces birds eye chili optional | 3 tablespoons cooking oil | Heat the cooking oil in a cooking pot. | Saut the garlic, onion, and ginger | Add the fish sauce, ground black pepper, and chili. Stir. | Pour-in the coconut milk. Let boil. | Let the coconut milk reduce to half and then add the spinach. Cook for 1 minute. | Put-in the mussels. Stir and then cook for 3 to 5 minutes. | ... | mussel | coconut milk | spinach | ginger | bird |
Fish Kardilyo Recipe | 5 minutes | 25 minutes | 30 minutes | 4.0 | 4 Pieces tilapia fillet | 1/4 cup AP flour | 3/4 cup corn meal | 2 eggs beaten (1 for dip, 1 for sauce) | 2 medium tomato diced | 1 medium yellow onion diced | 3 cloves garlic crushed | 3 tablespoons chopped scallions | 1 to 1 1/2 tablespoon fish sauce | 1 1/2 teaspoon salt | 1/2 teaspoon ground black pepper | 3/4 cups... | Run salt and pepper on the tilapia fillet. Let it stand for 10 minutes | Heat the oil in a frying pan. | Dredge the tilapia in flour and then dip in the beaten egg. Roll the tilapia on the corn meal. Make sure that the fish is properly coated. | Fry each side until the color turns light to golden brown. Set aside. | Me... | tilapia fillet | ap flour | corn meal | sauce | tomato | green onion |
Chicago Style Hotdog | 5 minutes | 12 minutes | 17 minutes | 2.0 | 2 pieces beef hotdog | 2 pieces poppy seed hotdog bun | 1 medium tomato wedged | 2 pieces dill pickle spears | 3 teaspoons super green pickle relish | 1 tablespoon diced yellow onion | 4 pieces sport pepper | 2 teaspoons mustard yellow or Dijon | 4 cups water | Pour the water on the steamer. Let boil. | Steam the hot dogs for 7 to 8 minutes. Set Aside | Steam the buns for 30 to 40 seconds. Set aside. | Arrange the condiments on the bun starting with the onion, tomato, and dill spears. | Squeeze-in the hotdog and then top with mustard, neon green pickle relish, and sport peppe... | beef hotdog | poppy seed hotdog bun | tomato | dill pickle spear | green pickle relish | sport pepper | mustard yellow |
Filipino BBQ Pork Chop Recipe | 3 hours | 15 minutes | 3 hours 15 minutes | 6.0 | 3 lbs pork chop | 3/4 cup soy sauce | 3 tablespoons lemon juice | 2 tablespoons Worcestershire sauce optional | 1 tablespoon garlic powder | 1/4 cup banana ketchup | 2 teaspoons granulated white sugar | 1 teaspoon salt | 1 teaspoon ground black pepper | 2 tablespoons cooking oil | Make the marinade by combining the soy sauce, Worcestershire sauce, ketchup, lemon juice, salt, sugar, garlic powder, and pepper in a bowl. Mix until the sugar is diluted. | Place the pork chop in a large reseal able bag. Pour-in the marinade mixture in the bag. Let the air out and then seal. | Marinate the pork chop o... | pork | lemon juice | worcestershire sauce | garlic powder | banana ketchup |
Subsets and Splits
No community queries yet
The top public SQL queries from the community will appear here once available.