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Sinanglay na Tilapia (Bicolano Fish in Coconut Milk) | 20 minutes | 25 minutes | 45 minutes | 4.0 | 2 whole tilapia about 500g each, cleaned and scaled (isda) | Salt asin and pepper (paminta) to taste | 2 large Roma tomatoes diced (kamatis) | 4 shallots peeled and chopped (sibuyas tagalog) | 1 thumb-sized ginger minced (luya) | 1 teaspoon tamarind powder sampalok or 1 tablespoon calamansi juice | 2 bunches large pech... | Start by cleaning your tilapia thoroughly. Remove all scales, innards, and gills, then rinse under cold water and pat dry with paper towels. Season the fish inside and out with salt and pepper. | Mix together the chopped tomatoes, shallots, and ginger in a bowl. Add the tamarind powder and stir until well combined. | F... | whole tilapia | salt asin and pepper | roma tomato | shallot | ginger | tamarind powder sampalok | pechay | dahon ng pandan | 400ml thick coconut milk | finger chili | salt and pepper |
Binagoongan Baboy sa Gata (Pork Belly in Coconut Milk and Shrimp Paste) | 15 minutes | 1 hours 30 minutes | 1 hours 45 minutes | 6.0 | 1 kilogram pork belly liempo, cut into 1-inch cubes | 400 ml coconut milk gata | 2 tablespoons sauted shrimp paste ginisang bagoong | 1 large onion sibuyas, finely chopped | 6 cloves garlic bawang, minced | 2 medium tomatoes kamatis, diced | 2-3 Thai chili peppers siling labuyo, minced | 2 tablespoons vinegar suka | 1 ... | First, gather all your ingredients and equipment. You'll need a large heavy-bottom pan or wok, and make sure your pork belly is cut into 1-inch cubes. | Heat your pan over medium heat and add oil. Once hot, add the minced garlic and cook until light golden, about 1 minute. Add the chopped onions and cook until they bec... | pork | coconut milk coconut milk | shrimp paste ginisang shrimp paste | onion sibuya | garlic bawang | tomatoes kamati | thai chili pepper | vinegar suka | oil mantika | sugar asukal | salt and pepper |
Kinilaw na Tuna (Filipino Ceviche Recipe) | 15 minutes | 15 minutes | 30 minutes | 4.0 | 2 small red onions thinly sliced | 2- inch knob of ginger thinly sliced | 2 siling haba green chili, thinly sliced | 2 siling labuyo red chili, thinly sliced | 1/4 cup coconut vinegar | 3 tablespoon calamansi juice | 2 teaspoon patis or fish sauce | 500 g tuna fillet preferably sashimi-grade or IQF, cubed | 3 tablespoo... | Make dressing: Combine red onions, ginger, chilies, coconut vinegar, calamansi juice, and patis in a large bowl. Stir together and set aside for about 10 minutes to mellow the sharpness of the aromatics. | "Wash" fish: In a separate bowl, "wash" your tuna by pouring the white vinegar over the fish and tossing it with y... | knob ginger | haba green chili | labuyo red chili | coconut vinegar | calamansi juice | tuna fillet | coconut milk | cilantro |
Ginataang Kamansi at Alimasag (Breadnut and Crab in Coconut Milk) | 30 minutes | 45 minutes | 1 hours 15 minutes | 4.0 | 3 pieces Kamansi/Breadnut peeled and cut into bite-size pieces | 6-7 pieces crabs Alimasag, cleaned and halved | 2 cups thick coconut milk Kakang gata | 5 cups thin coconut milk Gata | 1 medium onion Sibuyas, chopped | 4 cloves garlic Bawang, minced | 1 thumb-size ginger Luya, grated | 3 tablespoon cooking oil Mantika ... | First, combine 2 cups of warm water (35C) with freshly grated coconut and squeeze well to get your thick coconut milk (kakang gata). Set this aside - you'll use it later. Take the same coconut meat and mix it with 5 cups of warm water, then squeeze again to get your thin coconut milk (pangalawang gata). Set this aside ... | kamansi breadnut | crabs alimasag | thick coconut milk kakang coconut milk | thin coconut milk coconut milk | onion sibuya | garlic bawang | thumb size ginger luya | oil mantika | bird's eye chili chiling labuyo | fish sauce fish sauce | salt and pepper asin |
Ginataang Kuhol (Apple Snails in Coconut Milk) | 10 minutes | 40 minutes | 50 minutes | 4.0 | 1 lb. Apple snails kuhol, shell removed | 1 large bunch fresh spinach | 2 cups coconut milk | 6 pieces red chilies | 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 over medium heat. | Saut the aromatics: Once the oil is hot, add the garlic and onion. After a minute, add the ginger and continue cooking for 1 to 2 minutes until fragrant. | Add the apple snails to the cooking pot. Stir and cook for 2 minutes to lightly sear them. | Incorporate t... | apple snails kuhol | spinach | coconut milk | red chily | thumbs ginger |
Ginataang Isda (Fish Fillet in Coconut Milk) | 15 minutes | 45 minutes | 1 hours | 4.0 | 2 pieces thick-cut fish fillet wild-caught snapper with skin on recommended | 1/4 1/2 teaspoon rock or ground salt | 4 tablespoon cooking oil | 1/2 medium sweet onion chopped | 5 cloves garlic roughly chopped | 1/2 thumb of ginger chopped | 2 Roma tomatoes chopped | 1 can 14 fl oz coconut milk (Thai Kitchen brand reco... | Season and Cook Fish: Season fish fillets with salt in a mixing bowl, ensuring all sides are evenly coated. Heat cooking oil in a large pot over medium-high heat. Sear the fish for 3-5 minutes per side until golden. Remove the seared fish to a plate and set aside. | Cook the Vegetables: Using the same pot with leftover... | thick fish fillet wild | rock | sweet onion | thumb ginger | roma tomato | thai kitchen brand | chicken stock | stalks lemongrass | acorn kalabasa | eggplant | wedge | sitaw | sweet potato | fish sauce fish sauce | chili |
Ginataang Gulay (Filipino Vegetable Stew in Coconut Milk) | 15 minutes | 35 minutes | 50 minutes | 4.0 | 500 g kalabasa calabaza squash/pumpkin, cubed into 2-inch pieces | 250 g sitaw snake beans/yard-long beans, cut into 2-inch lengths | 300 g pork belly liempo, thinly sliced | 300 g medium shrimp hipon, peeled and deveined | 2 cans 400ml each coconut milk (gata) | 1 medium onion sibuyas, finely chopped | 6 cloves garlic... | Heat oil in a large pot over medium heat. Add minced garlic and cook until fragrant, about 30 seconds. Add diced onions and cook until soft and clear, about 2-3 minutes. | Add the sliced pork belly and cook until it starts to brown, about 5-7 minutes. Stir occasionally to prevent sticking. | Pour in the coconut milk an... | kalabasa calabaza kalabasa pumpkin | sitaw snake beans sitaw | pork | shrimp | coconut milk | onion sibuya | garlic bawang | shrimp stock | salt asin and pepper | ginger luya | bird's eye chili | lemongrass tanglad |
Ginataang Tambakol (Filipino Tuna in Coconut Milk) | 20 minutes | 25 minutes | 45 minutes | 4.0 | 1/2 kilo about 1 lb tambakol (yellowfin tuna), sliced into serving pieces | 2 cups coconut milk preferably fresh | 1 bunch pechay or mustard leaves chopped | 1 medium onion finely chopped | 3 cloves of garlic minced | 1 thumb-sized ginger peeled and minced | 2 medium tomatoes diced | 3-4 green chilies kept whole | Salt... | Season the fish: Massage the tambakol pieces with salt and pepper and let them marinate for at least 15 minutes to enhance flavor and reduce splattering when frying. | Fry the fish: Heat oil in a pan over medium heat and fry the tambakol pieces until half-cooked, about 2-3 minutes per side. Remove the fish from the pan... | tambakol | coconut milk | mustard leave | ginger | tomato | green chily | salt and pepper |
Authentic Bicolano Laing (Gabi Leaves in Coconut Milk) | 20 minutes | 1 hours | 1 hours 20 minutes | 6.0 | 2 ounces dried gabi (taro leaves) you must never use fresh taro leaves, as they contain calcium oxalate crystals that can cause severe irritation | 1 pound pork belly diced | 4 cups coconut milk | 1 cup coconut cream | 8 Thai chili peppers might be too intense for non-Bicolano palates | 2 lemongrass stalks | 1 onion pe... | First, inspect your dried taro leaves (tuyong dahon ng gabi) carefully. They should be brittle to the touch and free from any discoloration or mold. Break them into smaller, manageable pieces and set aside. If the pieces are too large (malalaki), you can gently crumble them using clean, dry hands (malinis at tuyong kam... | severe irritation | pork | coconut milk | coconut cream | thai chili pepper | lemongrass stalk | thumb size ginger | salt and pepper | canola oil |
Ginataang Langka (Young Jackfruit in Coconut Milk) | 15 minutes | 35 minutes | 50 minutes | 6.0 | 1 kg unripe jackfruit langka, peeled and chopped [Langka: traditionally harvested young and green] | 3 cups coconut milk gata [Gata: first extract of coconut milk] | 3/4 cup water tubig | 1/2 cup dried fish daing, fried and flaked [Daing: salt-dried fish] | 1 large onion sibuyas, diced | 5 cloves garlic bawang, crushed... | Begin preparing your ingredients by peeling and chopping the unripe jackfruit (langka). Dice the onions (sibuyas), crush the garlic (bawang), and dice the tomatoes (kamatis). If using chilies (siling labuyo), prepare them as well. Fry the dried fish (daing) separately until crispy, then flake it into small pieces. | He... | unripe jackfruit langka | first extract coconut milk | water tubig | dried fish | onion sibuya | garlic bawang | tomatoes kamati | red chily |
Camaron Rebosado (Crispy Battered Shrimp) | 25 minutes | 15 minutes | 10 minutes | 4.0 | 1 pound 16-20 pieces large shrimp (sugpo/hipon) | 1 teaspoon calamansi or lemon juice | 1/2 teaspoon salt asin | 1/4 teaspoon ground black pepper paminta | 1/2 cup all-purpose flour arina | 1/2 cup cornstarch corn starch | 1 teaspoon baking powder pampaalsa | 1 teaspoon salt | 1/2 teaspoon white pepper | 1 large egg co... | First, prepare your shrimp. Remove the heads but keep the tails on. Cut a line down the back of each shrimp and remove the dark vein. Make three small cuts on the belly side to prevent curling. Pat the shrimp completely dry with paper towels. | Mix the cleaned shrimp with calamansi juice (or lemon), salt, and pepper in... | shrimp | lemon juice | salt asin | black pepper paminta | all purpose flour arina | cornstarch corn starch | powder pampaalsa | white pepper | egg cold | ice cold water | sesame oil | cornstarch | vegetable oil |
Lumpiang Sariwa (Fresh Filipino Spring Rolls) | 30 minutes | 45 minutes | 1 hours 15 minutes | 12.0 | 1 tablespoon cooking oil mantika | 1 onion finely chopped (sibuyas) | 2 cloves garlic minced (bawang) | 2 tablespoons fish sauce patis | 1 pound carrots julienned (karot) | 1 pound sweet potatoes diced (kamote) | 1/4 pound green beans cut diagonally (sitaw) | 1/2 pound bean sprouts togue | 1 tablespoon sugar asukal | S... | Start by preparing all your vegetables. Chop the onions and garlic finely. Cut your carrots into thin strips. Dice the sweet potatoes into small cubes. Cut the green beans into diagonal slices. Wash the bean sprouts and lettuce leaves, then set aside. | Make your crepe wrappers first. Mix cornstarch and water in a bowl... | oil mantika | fish sauce fish sauce | carrot | sweet potato | sitaw | bean sprouts togue | sugar asukal | salt and pepper | cornstarch corn starch | water tubig | egg | soy sauce soy sauce | brown sugar maskobado | cornstarch | peanut | peanut butter mantika ng mani | green leaf lettuce letsuga | extra peanut | crispy ... |
Filipino Squid Caldereta (Kalderetang Pusit) | 20 minutes | 25 minutes | 45 minutes | 6.0 | 1/2 kilo Squid Pusit, medium sized, cleaned and cut into rings | 1/3 cup vinegar suka | 2 teaspoons salt asin | 1/2 teaspoon black peppercorns paminta, lightly cracked | 1/2 tablespoon minced garlic bawang | 500 g Tomato Sauce | 1 can 400g Green Peas gisantes | 1 medium onion sibuyas, chopped | 2-3 tablespoons Canola o... | Start by cleaning the squid thoroughly under running water. Remove the ink sac, beak, and internal parts, then cut into uniform 1-inch rings. Pat them dry with paper towels. | Mix vinegar, salt, garlic, and cracked peppercorns in a bowl. Add the squid rings to this mixture and let them marinate for exactly 15 minutes ... | squid pusit | vinegar suka | salt asin | black peppercorns pamintum | garlic bawang | tomato sauce | onion sibuya | canola oil mantika | 85g liver spread | bell pepper bell pepper | red chili | bottled olive | potatoes patata | cheddar cheese keso | hot chili sauce |
Kinilaw Na Isda (Filipino Ceviche with Vinegar and Ginger) | 15 minutes | 15 minutes | 30 minutes | 4.0 | 1 pound of fish filet herring/tamban recommended, cut into bite-size pieces | 1 medium-sized onion finely chopped | 1 large knob of ginger peeled and minced | 1 large cucumber peeled and thinly sliced | 1 cup of vinegar white or cane vinegar preferred | 4 calamansi lemons juiced | 2 small chili peppers minced | Salt to... | Combine the vinegar and calamansi juice in a large mixing bowl. | Stir briefly to mix these together. | Add the minced ginger and chopped onion to the mixing bowl and stir. | Let this mixture sit for 5 minutes to allow flavors to blend. | Add the cucumber and fish to the mixing bowl. | Stir and toss until the mixture i... | fish filet herring tamban | knob ginger | cucumber | vinegar white | calamansi lemon | chili pepper |
Pork Kilawin (Filipino Grilled Pork with Tangy Vinegar Sauce) | 15 minutes | 30 minutes | 3 hours | 4.0 | 1/2 cup soy sauce | 1/4 cup banana ketchup | 1 head garlic minced | 1/2 lemon juiced | 1 teaspoon onion powder | 1/2 teaspoon salt | 1/4 teaspoon ground black pepper | 3/4 cup white vinegar | 2 teaspoons soy sauce | 2 teaspoons white sugar | 1/4 teaspoon salt | 1/4 teaspoon ground black pepper | 1 lb pork belly | 2 cuc... | Prepare the marinade by combining soy sauce, banana ketchup, minced garlic, lemon juice, onion powder, salt, and black pepper in a large bowl. Mix thoroughly until well combined. | Add the pork belly to the marinade, ensuring it's completely coated. Cover and refrigerate for at least 3 hours (overnight for best results... | banana ketchup | lemon | onion powder | pork | cucumber | tomato | chili pepper |
Kinilaw na Dilis | 30 minutes | 30 minutes | 1 hours | 4.0 | 1/2 kilo 500g fresh anchovies (dilis) | 3 pieces long green chilies sliced | 3 pieces red chilies sliced | 2 thumb-sized ginger pieces minced | 1 medium onion minced | 5 calamansi juiced (or substitute with 2-3 tablespoons lime juice) | 3 tablespoons white vinegar | 1/2 teaspoon freshly ground black pepper | 1 teaspoon... | Prepare the anchovies: Gently twist the head of each anchovy and pull to remove the innards. Squeeze the belly gently to remove any remaining innards. Pull the bone and tail to remove completely. Set aside the cleaned fish. | Rinse thoroughly: Wash the cleaned anchovies again thoroughly under cold running water and tra... | 500 anchovy | long green chily | red chily | ginger | lime juice |
Sinigang Sa Miso | 15 minutes | 30 minutes | 45 minutes | 4.0 | 2 lbs bangus milkfish, cleaned and sliced | 2 teaspoons salt | 3 tablespoons cooking oil | 1 yellow onion cut into wedges | 2 tomatoes cut into wedges | 2 tablespoons miso paste | 2 quarts water | 25 g tamarind soup base mix such as Maggi Magic Sinigang sa Sampaloc | 4 pieces long green pepper | 12 string beans cut int... | Prepare the fish: Rub salt all over the bangus slices. Let it sit for 10 minutes. This helps remove excess moisture and enhances the flavor. | Fry the fish: Heat oil in a pot over medium heat. Fry each side of the fish for 1-2 minutes until lightly browned. Remove the fish from the pot and set aside. | Saut aromatics: ... | bangus milkfish | tomato | miso paste | long green pepper | sitaw | okra | kangkong |
Sinigang Pork Belly | 20 minutes | 1 hours 15 minutes | 1 hours 35 minutes | 6.0 | Bunch of green beans or string beans/sitaw ends trimmed | 1.5 lb pork belly sliced into 1/2 inch thick pieces | 3 small tomatoes chopped into 1-inch pieces | 1 yellow onion chopped into 1-inch pieces | Spinach or kangkong water spinach, washed with stems separated | 1 daikon radish sliced into 1/2 inch rounds | 4 small... | Prepare the vegetables: Chop tomatoes and onion into 1-inch pieces. Trim ends of green/string beans. Thoroughly wash the spinach and separate the stems. Slice the daikon radish into 1/2 inch rounds. | Prepare the meat: Cut the pork belly into 1/2 inch thick slices for even cooking. | Brown the meat: In a large stock po... | sitaw | pork | tomato | kangkong | daikon radish | taro gabi | spicy sinigang na sampalok mix | steamed white rice | fish sauce fish sauce |
Ginataang Tulingan (Bullet Tuna in Coconut Milk) | 15 minutes | 1 hours 40 minutes | 1 hours 55 minutes | 4.0 | 4 pieces tulingan bullet tuna | 3 ounces pork fat sliced | 2 cups coconut milk | 10 pieces kamias bilimbi | 3 thumbs ginger julienned | 5 pieces Thai chili pepper | 1 piece eggplant sliced | 1 onion sliced | 5 cloves garlic crushed and minced | 1 teaspoon patis fish sauce | 13/4 cups water | Salt and ground black peppe... | Prepare the fish: Clean the tulingan thoroughly. Create a slit on both sides of each fish and rub salt all over. Let it rest for 10 to 15 minutes to eliminate some of the fishy smell. | First cooking stage: In a large pot, arrange the pork fat, kamias (bilimbi), fish, and ginger. Pour in the water. Cover and bring to a... | tulingan bullet tuna | pork fat | coconut milk | kamias bilimbi | thumbs ginger | thai chili pepper | eggplant | fish sauce fish sauce |
Sinigang na Bangus (Filipino Milkfish Sour Soup) | 10 minutes | 30 minutes | 40 minutes | 4.0 | 2 lbs. bangus milkfish, cleaned and sliced into 2-inch pieces | 1 40 g pack Knorr Sinigang sa Sampaloc Mix Original | 1 bunch fresh kangkong water spinach leaves | 12 pieces sitaw snake beans, cut into 2-inch pieces | 6 to 8 pieces okra | 2 pieces long green pepper siling pansigang | 1 medium tomato wedged | 1 medium y... | Prepare your pot - Heat a large cooking pot and pour in 2 quarts of water. | Add aromatics - Once the water starts to heat up, add tomato and onion wedges. Bring to a boil. | Cook the fish - Carefully place the bangus pieces into the boiling broth. Cover and cook over medium heat for 8-12 minutes, or until the fish is ... | bangus milkfish | kangkong leave | sitaw snake bean | okra | long green pepper | tomato | fish sauce fish sauce | steamed rice | lime wedge |
Sinigang na Tilapia with Gabi | 15 minutes | 30 minutes | 45 minutes | 4.0 | 4.5 cups water | 1 pc onion quartered | 2 pcs tomatoes quartered | 1 pc green finger chili siling haba | 0.5 kg tilapia cleaned and cut into portions | 0.5 cup radish sliced diagonally | 0.5 cup okra ends trimmed | 0.5 cup string beans sitaw, cut into 2-inch lengths | 1 package MAGGI Magic Sinigang Sampalok With Gabi M... | Prepare the broth base: In a large pot, bring 4.5 cups of water to a boil. Add the quartered onion, tomatoes, and finger chili. Lower the heat and simmer for 10 minutes to extract the flavors. | Cook the fish: Gently add the tilapia pieces to the simmering broth. Cook for 3 minutes until the fish is nearly done. Be car... | tomato | green finger chili | portion | diagonally | okra | sitaw | kangkong |
Ginataang Santol (Sinantolan) | 20 minutes | 35 minutes | 55 minutes | 4.0 | 4 pieces santol cotton fruit, ripe but firm | 250 g ground pork giniling na baboy | 3 cups coconut cream kakang gata | 3 tablespoons cooking oil | 1 medium red onion minced (sibuyas) | 3 cloves garlic crushed (bawang) | 2-3 tablespoons shrimp paste bagoong alamang | 2 pieces long green pepper siling pansigang | 5 piece... | Begin by preparing the santol. Peel 4 ripe but firm santol fruits and remove all seeds (tanggalin ang balat at buto). Finely mince the flesh using a food processor or sharp knife (kutsilyo). Place the minced santol in a cheesecloth and squeeze firmly to remove excess liquid (pigain ang katas). This step is crucial to r... | santol cotton fruit | na baboy | coconut cream kakang coconut milk | shrimp paste shrimp paste shrimp paste | long green pepper | thai chili |
Ginataang Kalabasa at Sitaw (Squash and String Beans in Coconut Milk) | 15 minutes | 35 minutes | 50 minutes | 6.0 | 11/2 lbs kalabasa butternut squash/pumpkin - cubed | 18 pieces sitaw string beans - cut into 2-inch lengths | 1 piece Knorr Pork cube pampalasa/seasoning | 3 ounces pork belly liempo - sliced | 4 cups gata coconut milk | 1 piece sibuyas onion - chopped | 2 thumbs luya ginger - cut into strips | 5 cloves bawang garlic -... | Start by heating oil in a large deep pan or kawali over medium heat (180C/350F). Add sliced pork belly (liempo) and cook until golden brown and crispy (malutong), about 8-10 minutes. This process renders the fat which will add flavor to the dish. | Using the same pan with rendered pork fat, saut crushed garlic (bawang)... | kalabasa butternut kalabasa pumpkin | sitaw | pork | coconut milk coconut milk | sibuyas onion | thumbs luya ginger | bawang garlic | black pepper paminta | fish sauce fish sauce |
Ginataang Talong (Eggplant and Pork in Coconut Milk) | 15 minutes | 35 minutes | 50 minutes | 6.0 | 5 large eggplants talong, stems removed and cut into 1-inch pieces | 1 pound pork belly liempo, cut into 1/2-inch strips | 1 can 13.5 ounces coconut cream (kakang gata) | 1 medium onion sibuyas, peeled and chopped | 2 cloves garlic bawang, peeled and minced | 3 Thai chili peppers siling pangsigang, stemmed and minced |... | Heat two tablespoons of oil in a wide pan over medium heat (350F/175C). Cut the eggplants into 1-inch pieces and pan-fry them until lightly browned on all sides, about 2-3 minutes per side. Remove the eggplants with a slotted spoon and let them drain on paper towels. | Add another tablespoon of oil to the same pan if n... | eggplants talong | pork | coconut cream | onion sibuya | garlic bawang | thai chili pepper | fish sauce fish sauce | water tubig | canola oil | salt asin and pepper |
Ginataang Tilapia (Filipino Coconut Milk Fish Stew | 2 hours 15 minutes | 25 minutes | 2 hours 40 minutes | 4.0 | 2 whole tilapia fish cleaned and scored on both sides | 2 cups coconut milk | 4 cloves garlic crushed | 1 medium onion chopped | 1 thumb-sized piece ginger cut into thin strips | 2 long green peppers sliced | 2 Thai chili peppers optional, for heat | 2 tablespoons fish sauce patis | 1/4 teaspoon ground black pepper | 2... | Season the fish - Rub salt all over the tilapia, including inside the cavity. Score both sides of the fish to allow better seasoning penetration. Let sit for 10 minutes. | Fry the fish - Heat cooking oil in a large pan over medium-high heat. Carefully place the tilapia in the hot oil and fry until golden brown, about 5... | whole tilapia fish | coconut milk | ginger | long green pepper | thai chili pepper | fish sauce fish sauce | spinach |
Pinangat na Talimusak (Filipino Goby Fish Stew) | 15 minutes | 25 minutes | 40 minutes | 4.0 | 500 g talimusak goby fish, cleaned and salted | Filipino: talimusak na nilinis at inaasinan | Alternative fish: bisugo bangus, or any firm white fish | 3-4 large tomatoes sliced | Filipino: kamatis na hiniwa | 1 medium onion sliced | Filipino: sibuyas na hiniwa | 1 thumb-sized ginger peeled and chopped | Filipino: luya... | Heat your pan over medium heat and create a flavorful base by arranging half of your sliced tomatoes in an even layer at the bottom. Scatter half of your sliced onions and chopped ginger over the tomatoes this layer will release its juices and create an aromatic foundation for your fish. | Place your cleaned and salte... | talimusak goby fish | talimusak na nilinis | any firm white fish | tomato | kamatis na hiniwa | sibuyas na hiniwa | ginger | luya na tinadtad | calamansi juice | katas ng calamansi | rice water rice water | tubig na pinaghugasan ng biga | filipino | long green chily | haba | vegetable oil |
Ginataang Puso ng Saging (Creamy Coconut Banana Heart Stew) | 20 minutes | 30 minutes | 50 minutes | 6.0 | 2 large banana hearts puso ng saging - about 4 pounds | 1/2 pound pork belly liempo, diced | 1 can 13.5 oz coconut milk (gata) | 1 medium onion sibuyas, chopped | 3 cloves garlic bawang, minced | 2 Thai chili peppers siling labuyo, optional | 1 tablespoon fish sauce patis | Salt asin and pepper (paminta) to taste | 2 t... | First, prepare your banana heart by peeling off all the dark purple outer layers until you reach the pale white core. Cut off the stem, then slice the heart in half lengthwise. Slice each half into very thin pieces, about as thick as a peso coin. Put all the sliced banana heart in a large bowl and mix with 2 tablespoon... | banana hearts puso ng | pork | coconut milk | onion sibuya | garlic bawang | thai chili pepper | fish sauce fish sauce | salt asin and pepper | rock salt asin |
Adobo Burrito Recipe | 10 minutes | 20 minutes | 30 minutes | 4.0 | 1 tablespoon chopped garlic | 3 cups cooked rice | 1/2 cup leftover adobo sauce | 4 large flour tortillas heated on a dry pan | 1 cup shredded adobo flakes from leftover adobo | 1 piece salted egg itlog na maalat, finely chopped | 1/2 cup chopped tomatoes | 1/4 cup chopped onion | 1 tablespoon chopped cilantro wansoy |... | Prepare the adobo rice: In a skillet, saut the chopped garlic until fragrant. Add the cooked rice and leftover adobo sauce. Mix well until the rice is evenly coated with the sauce. Set aside. | Make the salted egg salsa: In a bowl, combine the chopped salted egg, tomatoes, onion, cilantro, and ginger. Mix well and set ... | cooked rice | leftover adobo sauce | flour tortilla | leftover adobo | egg itlog na maalat | tomato | cilantro wansoy | ginger |
Adobong Atay ng Manok (Chicken Liver Adobo) | 15 minutes | 25 minutes | 40 minutes | 6.0 | 2 pounds chicken liver | 1/2 cup soy sauce | 1/2 cup vinegar | 1 cup water | 3 pieces bay leaves | 1 teaspoon peppercorns | 3 tablespoons oil | 6-8 cloves garlic cut into thin slivers | 1 thumb-sized piece ginger julienned | 1 medium yellow onion chopped | 2 pieces long green chilis chopped (optional) | Prepare the liver: Soak the chicken livers in cold water for 5 minutes. Drain water and rinse with cold water. Set aside in a colander to remove excess moisture. | Make the adobo base: In a pot, combine soy sauce, vinegar, water, bay leaves, and peppercorns. Bring to a simmer over medium heat. Let it simmer for 3-5 min... | chicken liver | bay leave | peppercorn | thin sliver | ginger | long green chili |
Adobong Bisaya (Visayan Crispy Fried Pork Adobo) | 10 minutes | 40 minutes | 50 minutes | 4.0 | 700 g pork belly liempo, cut into 1-inch cubes | 2 tablespoons neutral oil plus more for frying | 8-12 garlic cloves peeled and lightly smashed | 1 tablespoon black peppercorns | 2 cups water | 1 cup white or coconut vinegar | 2 tablespoons salt | 2-3 bay leaves | 2 tablespoons soy sauce | 2 tablespoons brown sugar opt... | Heat 2 tablespoons of oil in a large pot over medium-high heat. Add garlic and black peppercorns, cooking until fragrant, about 3 minutes. Add the cubed pork belly, water, vinegar, salt, and bay leaves. Bring the mixture to a boil, then reduce heat to maintain a gentle simmer. Cover the pot and cook until the pork is t... | pork | neutral oil | black peppercorn | coconut vinegar | bay leave | brown sugar |
Adobong Kambing (Filipino Goat Adobo) | 30 minutes | 1 hours 30 minutes | 2 hours | 6.0 | 1 kg goat meat karne ng kambing, cut into 2-inch cubes | 2 thumb-sized ginger luya, crushed | 2 medium onions sibuyas, quartered | 4 cups water tubig | 1 tablespoon salt asin | 1/4 cup soy sauce toyo | 1/4 cup vinegar suka | 8 cloves garlic bawang, crushed | 1 tablespoon whole peppercorns paminta | 4 dried bay leaves d... | Start by gathering all your ingredients. Cut 1 kg goat meat into 2-inch cubes, crush 2 thumbs of ginger and 8 cloves of garlic, and quarter 2 medium onions. | Fill a large pot with 4 cups of water. Add your crushed ginger, quartered onions, and 1 tablespoon of salt. Turn heat to medium-high (180C/350F) and bring to a b... | goat meat karne ng | ginger luya | onions sibuya | water tubig | salt asin | soy sauce soy sauce | vinegar suka | garlic bawang | whole peppercorns pamintum | dahon ng laurel | dried chily | oil mantika |
Adobong Pato (Filipino Duck Adobo) | 20 minutes | 1 hours 15 minutes | 1 hours 35 minutes | 4.0 | 1 whole duck Pato, cleaned and cut into serving pieces | 4 cloves garlic Bawang, minced | 1 medium onion Sibuyas, minced | 1/4 cup vinegar Suka | 1/2 cup soy sauce Toyo | 2 cups Sprite | 1/4 teaspoon ground black pepper Paminta | 3-4 bay leaves Dahon ng laurel | Salt Asin or fish sauce (Patis) to taste | Clean your duck thoroughly and pat it dry with paper towels. Cut it into serving pieces, about 2 inches each, and let it come to room temperature. While waiting, mince your garlic and onion. | Heat your pan over medium heat (180C/350F). Once hot, saut the minced garlic and onion until the onions become clear and soft, ... | whole duck pato | garlic bawang | onion sibuya | vinegar suka | soy sauce soy sauce | sprite | black pepper paminta | dahon ng laurel |
Tortang Talong (Filipino Eggplant Omelette) | 15 minutes | 15 minutes | 30 minutes | 4.0 | 4 Chinese eggplants talong na mahaba | 2 large eggs itlog | 1 teaspoon salt asin | 6 tablespoons cooking oil mantika | 1 small onion finely chopped (sibuyas) | 2 cloves garlic minced (bawang) | Ground black pepper paminta | Begin by washing and drying the Chinese eggplants. Grill the eggplants over medium-high heat (180-200C/350-400F) until the skin is charred and flesh is tender, approximately 8-10 minutes, turning occasionally for even cooking. Pierce the eggplants before grilling (butasin ang talong) to prevent them from bursting. | On... | chinese eggplants talong na mahaba | eggs itlog | salt asin | oil mantika | black pepper paminta |
Adobong Dilaw (Filipino Yellow Turmeric Adobo) | 15 minutes | 1 hours | 1 hours 15 minutes | 6.0 | 3 pounds pork belly liempo, cut into 2-inch cubes | 1 tablespoon canola oil | 1 medium onion sibuyas, peeled and chopped | 1 whole head garlic bawang, peeled and minced | 1 thumb-size fresh turmeric luyang dilaw, peeled and julienned | 1 cup white vinegar suka | 11/2 cups water tubig | 2 bay leaves dahon ng laurel | Sa... | First, pat your pork belly dry with paper towels and cut it into 2-inch cubes. Chop your onion, mince the garlic, and cut the fresh turmeric into thin strips. | Heat canola oil in a large pot over medium heat. Add your chopped onions, garlic, and turmeric. Cook them until the onions become clear and you can smell the a... | pork | canola oil | onion sibuya | whole garlic bawang | thumb size turmeric luyang dilaw | vinegar suka | water tubig | dahon ng laurel | salt and pepper |
Adobong Sitaw (Filipino String Bean Adobo) | 15 minutes | 25 minutes | 40 minutes | 4.0 | 1 lb string beans sitaw - cut into 2-inch lengths | 1/4 lb pork belly liempo, thinly sliced (optional) | 1 medium onion sibuyas, thinly sliced lengthwise | 4-6 cloves garlic bawang, crushed | 1/2 teaspoon ground black pepper paminta | 1/2 cup soy sauce toyo | 1/3 cup vinegar suka | 1 cup water tubig | First, slice your pork belly into thin strips, crush the garlic cloves, and cut the onion into thin slices. Cut your string beans into 2-inch lengths. | Heat your pan over medium-high heat. Add the pork belly slices and cook until they start to brown and release their oil. This will take about 3-4 minutes. | Once you s... | sitaw | pork | onion sibuya | garlic bawang | black pepper paminta | soy sauce soy sauce | vinegar suka | water tubig |
Adobong Talong (Filipino Eggplant Adobo) | 10 minutes | 20 minutes | 30 minutes | 4.0 | 4 medium Filipino eggplants stems trimmed and cut into 2-inch chunks | 4 tablespoons canola oil | 5 cloves garlic peeled and minced | 1/2 cup vinegar | 1/2 cup water | 1/4 cup soy sauce | 2 Thai chili peppers | Salt and pepper to taste | In a wide pan over medium heat, heat about 3 tablespoons of the oil. Add eggplant and cook until lightly browned. Remove from pan and drain on paper towels. | In the same pan, heat the remaining 1 tablespoon oil. Add garlic and cook, stirring regularly, until lightly browned. | Add vinegar, water, and soy sauce and bri... | filipino eggplant | canola oil | thai chili pepper | salt and pepper |
Chicken Igado Recipe | 30 minutes | 1 hours 30 minutes | 2 hours | 6.0 | 1 kg skinless chicken breast fillet julienned | 500 g chicken liver sliced in strips (atay ng manok, hiniwa ng manipis) | 500 g combined chicken heart and gizzard puso at balunbalunan ng manok | 1/3 cup soy sauce toyo | 1/3 cup white vinegar suka | 1 teaspoon whole peppercorns pamintang buo | 2 pieces bay leaves dahon ... | Start by bringing a pot of water to boil and add 1 tablespoon each of salt and vinegar. This will help remove any strong odors from the innards. While waiting for the water to boil, slice your chicken breast into thin strips. | Once the water is boiling, add the chicken liver. Cook it for only 5-7 minutes - liver cooks... | chicken | strips atay ng manok | combined chicken heart and gizzard puso | soy sauce soy sauce | vinegar suka | whole peppercorns pamintang buo | dahon ng laurel | annatto powder | banana ketchup | chicken cube | dinurog | hiniwa ng manipis | pulang bell pepper | fish sauce fish sauce |
Goldilocks-style Dinuguan Recipe | 30 minutes | 45 minutes | 1 hours 15 minutes | 6.0 | 1 kilogram pork meat and intestines cut into small cubes | 4 cups pork blood dugo ng baboy, strained | 1/2 cup sukang puti white vinegar | 1 bulb garlic bawang, minced | 2 medium onion sibuyas, finely chopped | 1 thumb-sized ginger luya, minced | 3-4 pieces thai chilies | 2 pieces bay leaves dahon ng laurel | Salt asin... | Start by gathering your ingredients: 500g pork belly cut into small cubes, 500g cleaned and chopped pork innards, 4 cups fresh pork blood, half cup white vinegar, one whole garlic bulb minced, 2 medium onions finely chopped, 2 thumbs ginger minced, 4 bay leaves, 3-4 Thai chilies, 2 tablespoons black peppercorns, salt, ... | pork meat and intestines | pork blood dugo ng baboy | sukang puti vinegar | bulb garlic bawang | onion sibuya | ginger luya | thai chily | dahon ng laurel | salt asin | brown sugar asukal na pula | black peppercorn |
Tuslob Buwa: Cebu's Famous Street Delicacy | 10 minutes | 15 minutes | 25 minutes | 4.0 | 3 tablespoons cooking oil | 1 medium onion finely minced | 2 tablespoons salted shrimp alamang | 1 cup pig's brain cleaned and chopped | 1/2 cup pig's liver finely diced | 2 tablespoons cornstarch dissolved in 1/4 cup water | Salt and pepper to taste | Optional: soy sauce chopped chilies, calamansi | Puso hanging rice ... | Heat oil in a wok or deep frying pan over medium heat. | Add the minced onions and saut for 30-60 seconds until fragrant but not browned. | Add the salted shrimp (alamang) and stir-fry for another 30 seconds to release the flavors. | Add the pig's brain and cook for about a minute, breaking it up with your spatula as i... | pig's brain | pig's liver | cornstarch | salt and pepper | steamed white rice |
Walkman Recipe (Barbequed Pork Ears) | 30 minutes | 1 hours 30 minutes | 2 hours | 4.0 | 2 pairs pork ears | 2 tablespoons chopped onions | 1 tablespoon chopped garlic | 2 tablespoons oil | 1 bay leaf | 1 cup water | 1/2 cup soy sauce | 2 tablespoons vinegar | 1/2 tablespoon whole peppercorns | 1/2 cup banana ketchup UFC brand recommended or tomato ketchup | 1/3 cup brown sugar | 1 tablespoon apple cider v... | Clean the pork ears: In a large pot, boil the ears in water, then scrape until thoroughly clean. Rinse well under cold water. | Prepare for cooking: Chop the cleaned ears into 2-inch squares and set aside. | Saut aromatics: Heat oil in a pan over medium heat. Add garlic and onions, sauting until fragrant and translucen... | pork | bay leaf | whole peppercorn | banana ketchup ufc brand recommended | brown sugar | apple cider vinegar bragg | worcestershire sauce |
Adobo Pork Chops | 10 minutes | 1 hours | 1 hours 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 | 4-5 pieces dried bay leaves | 1 cup water | Salt to taste if necessary | 3 tablespoons cooking oil | Heat cooking oil in a wide and deep pan over medium-high heat. | Pan fry the pork chops, turning once, until each side turns light to medium brown (about 3-5 minutes per side depending on thickness). | Add the aromatics - garlic, peppercorns, and bay leaves. Continue cooking until the garlic turns light brown (2-3 minu... | pork | dark soy sauce | cane vinegar | whole peppercorn | dried bay leave |
Chicken Adobo ala Humba Recipe | 15 minutes | 30 minutes | 45 minutes | 6.0 | 1/2 kg chicken breast fillet or any chicken parts | 1/3 cup soy sauce toyo | 1/4 cup white vinegar suka | 2 small potatoes patatas, sliced | 6-8 cloves of garlic bawang, chopped | 1 cup fresh pineapple chunks pinya | 1 small star anise sangke | 1 bay leaf dahon ng laurel or dried oregano | 1 tablespoon sugar asukal | 1... | First, heat oil in a large pan over medium-high heat. Once hot, add the chicken pieces and brown them on all sides until golden, about 3-4 minutes per side. If using Chinese rice wine, drizzle it over the chicken and let it absorb. | Add the chopped garlic to the pan with the chicken and cook until it becomes golden an... | chicken | soy sauce soy sauce | vinegar suka | potatoes patata | garlic bawang | pineapple chunks pinya | star anise sangke | bay leaf dahon ng laurel | sugar asukal | pepper paminta | water tubig | chinese rice wine | mantika |
Filipino Baby Back Ribs with Adobo Glaze Recipe | 15 minutes | 2 hours | 2 hours 15 minutes | 4.0 | 3 pounds pork back ribs tadyang ng baboy, cut between bones | 1/2 cup soy sauce toyo | 1 cup vinegar suka | 1/4 cup brown sugar asukal na pula | 1 head garlic bawang, peeled and minced | 1/2 teaspoon peppercorns paminta, crushed | 2 bay leaves dahon ng laurel | 1/2 cup panko breadcrumbs | 1/2 cup honey pulot | 1 tables... | Take your ribs out of the refrigerator 30 minutes before cooking to reach room temperature. While waiting, peel and mince your whole head of garlic, and gently crush the peppercorns using the back of a spoon. | Find your largest pot and place the pork ribs inside. Pour in the soy sauce, vinegar, and add the brown sugar... | pork back ribs tadyang ng baboy | soy sauce soy sauce | vinegar suka | brown sugar asukal na pula | garlic bawang | peppercorns pamintum | dahon ng laurel | panko breadcrumb | honey pulot | butter mantikilya |
Kinamatisang Baboy (Filipino Tomato-Based Pork Soup) | 15 minutes | 1 hours 20 minutes | 1 hours 35 minutes | 6.0 | 3 pounds pork spare ribs tadyang ng baboy, cut into 2-inch pieces | 5 large Roma tomatoes kamatis, quartered | 1 medium onion sibuyas, peeled and chopped | 3 cloves garlic bawang, peeled and minced | 1 tablespoon cooking oil | 1 tablespoon fish sauce patis | 6 cups water tubig | Salt asin at paminta, to taste | 2 bunch... | Heat oil in a large pot over medium heat. Add chopped onions and minced garlic, cooking until the onions become transparent and soft, about 3 minutes. Add the pork ribs and cook, stirring occasionally, until the meat changes color and is no longer pink, around 5-7 minutes. | Add the quartered tomatoes and cook until th... | pork spare ribs tadyang ng baboy | roma tomatoes kamati | onion sibuya | garlic bawang | fish sauce fish sauce | water tubig | salt asin | pechay chinese cabbage | finger chili |
Pork Caldereta (Kalderetang Baboy) | 20 minutes | 1 hours 15 minutes | 1 hours 35 minutes | 6.0 | 2 lbs pork shoulder kasim, cut into 2-inch cubes | 1 Knorr Pork Cube | 3 tablespoons cooking oil | Salt and ground black pepper to taste | 1 medium yellow onion sibuyas, finely chopped | 3 cloves garlic bawang, crushed | 1 8 oz. can tomato sauce | 1/4 cup liver spread atay spread | 1 1/2 cups water | 1 small red bell p... | First, cut your pork shoulder into uniform 2-inch cubes and gather all ingredients. Chop onions finely, crush garlic cloves, cut potatoes and carrots into 1-inch cubes, and slice bell peppers into squares. | Heat oil in a large pot over medium heat (180C/350F). Add crushed garlic and cook for 30 seconds until fragrant.... | pork | onion sibuya | garlic bawang | sauce | liver spread atay spread | bell pepper pamintang pula | bell pepper pamintang berde | potato patata | carrot karot | manzanilla olive | cheddar cheese |
Filipino Pork Adobo (Adobong Baboy) | 15 minutes | 1 hours | 1 hours | 4.0 | 2 lbs pork belly liempo, cut into 2-inch chunks | 1/2 cup soy sauce toyo | 2 whole heads garlic bawang, crushed | 5 dried bay leaves dahon ng laurel | 4 tablespoons white vinegar suka | 1 tablespoon whole black peppercorns paminta | 2 cups water tubig | Salt asin to taste | 1 medium onion sibuyas, chopped | 1 teaspoon ... | Cut your pork belly into 2-inch chunks. Place the meat in a bowl and mix it with soy sauce and crushed garlic. Let this marinate in the refrigerator for at least 1 hour. | Heat your pot over medium-high heat (350F/175C). Once hot, put in your marinated pork along with all the marinade. Cook for about 5 minutes until th... | pork | soy sauce soy sauce | whole garlic bawang | dahon ng laurel | vinegar suka | whole black peppercorns pamintum | water tubig | salt asin | onion sibuya | brown sugar asukal na pula | thai chily | potatoes patata |
Ilonggo Pork Ribs Adobo with Atsuete (Adobong Pula) | 15 minutes | 1 hours 10 minutes | 1 hours 25 minutes | 4.0 | 2 pounds pork belly with ribs or spare ribs Liempo, cut into 2-inch pieces | 1 tablespoon canola oil Mantika | 1 medium onion Sibuyas, peeled and chopped | 6 cloves garlic Bawang, peeled and minced | 1 thumb-sized ginger Luya, peeled and minced | 2 bay leaves Dahon ng Laurel | 1 tablespoon atsuete powder Achuete/Annatt... | Start by patting the pork pieces dry with paper towels and cutting them into 2-inch pieces. Peel and chop the onion, mince the garlic cloves, and finely mince the ginger. | Heat a large pot over medium heat and add the oil. Once hot, add the chopped onions, minced garlic, and minced ginger. Cook them while stirring unt... | spare ribs liempo | canola oil mantika | onion sibuya | garlic bawang | ginger luya | dahon ng laurel | powder achuete annatto | palm vinegar | soy sauce soy sauce | water tubig | brown sugar asukal na pula | salt asin |
Pork Adobong Tagalog | 10 minutes | 45 minutes | 1 hours | 4.0 | 500 grams pork belly liempo, cut into 1-inch cubes | 200 ml soy sauce | 1/4 cup white vinegar adjust to taste | 6 cloves garlic minced | 1 medium onion sliced | 3 bay leaves | 1 teaspoon black peppercorns | 1/2 teaspoon salt adjust to taste | 1 tablespoon cooking oil | 1 cup water | 1 tablespoon brown sugar optional | Marinate the pork: Place pork belly cubes in a large bowl and pour soy sauce over them. Mix well to ensure all pieces are coated. Cover and refrigerate for at least 1 hour, or overnight for deeper flavor. | Prepare the aromatics: Heat oil in a large pot or deep skillet over medium heat. Add minced garlic and saut until... | pork | bay leave | black peppercorn | brown sugar |
The Best Grilled Chicken Adobo | 5 minutes | 45 minutes | 8 hours | 4.0 | 3 pounds skinless boneless chicken thighs | 11/2 cups soy sauce regular or low-sodium | 11/2 cups water | 3/4 cup vinegar white, rice, or apple cider vinegar | 3 tablespoons honey | 11/2 tablespoons minced garlic about 4-5 cloves | 3 bay leaves | 1/2 teaspoon freshly ground black pepper | Prepare the marinade: In a large pot, combine soy sauce, water, vinegar, honey, minced garlic, bay leaves, and black pepper. Stir well to incorporate all ingredients. | Cook the chicken: Bring the mixture to a boil over medium-high heat. Add the chicken thighs to the pot, reduce heat to medium-low, cover, and simmer fo... | chicken | soy sauce regular | apple cider vinegar | honey | bay leave |
Tinolang Manok (Filipino Chicken Ginger Soup) | 15 minutes | 50 minutes | 1 hours 5 minutes | 6.0 | 1 whole chicken 3-4 lbs, cut into serving pieces (Manok na hinati-hati) | 2 thumb-sized ginger Luya, julienned | 1 small onion Sibuyas, thinly sliced | 3 cloves garlic Bawang, minced | 2 tablespoons fish sauce Patis | 1 tablespoon cooking oil | 5 cups water | Salt and pepper to taste | 1 small green papaya Papaya, cut ... | Start by gathering all your ingredients and cutting your chicken into serving pieces (ihanda ang lahat ng sangkap at hiwain ang manok). Set your stove to medium heat (katamtamang init) and place a large pot or Dutch oven over the heat. Pour in one tablespoon of cooking oil and allow it to warm up. | Once the oil is hot... | whole chicken 3 4 | ginger luya | onion sibuya | garlic bawang | fish sauce fish sauce | salt and pepper | green papaya | spinach espinaca | hot green chily chiling haba |
Chicken Caldereta (Kalderetang Manok) | 30 minutes | 45 minutes | 30 minutes | 6.0 | 4 lbs whole chicken, cut into serving pieces (manok, hati-hati sa serving size) | 1/2 cup pineapple juice katas ng pinya | 1/4 cup soy sauce toyo | Salt and pepper to taste asin at paminta | 1/4 cup cooking oil mantika | 2 medium potatoes peeled and quartered (patatas) | 1 large carrot cut diagonally (karot) | 1 green ... | Begin by preparing your ingredients (Ihanda ang mga sangkap). In a large bowl, combine 4 pounds of chicken pieces with 1/2 cup pineapple juice (katas ng pinya), 1/4 cup soy sauce (toyo), salt, and pepper. Let this marinate in the refrigerator at 40F (4C) for exactly 30 minutes hindi dapat lumampas sa 30 minuto para hi... | hati sa serving size | pineapple juice katas ng pinya | soy sauce soy sauce | salt and pepper | oil mantika | potato | carrot | bell pepper | thai chili pepper | tomato sauce | chicken broth tubig o sabaw ng manok | green olive | liver spread | quick melting cheese keso |
Kapampangan Chicken Asado (Asadong Manok) | 15 minutes | 45 minutes | 30 minutes | 4.0 | 3 pounds chicken manok, cut into serving pieces | 1/2 cup calamansi juice katas ng kalamansi | 1/4 cup soy sauce toyo | 1 large onion sibuyas, thinly sliced | 4 cloves garlic bawang, minced | 1/2 teaspoon whole black peppercorns paminta | 1/4 cup cooking oil | 2 large potatoes patatas, peeled and cut into 1/4-inch slic... | Begin with the marinade (pagmamarinade): In a large mixing bowl, combine 3 pounds chicken pieces (manok), 1/2 cup calamansi juice, 1/4 cup soy sauce (toyo), 1 thinly sliced large onion (sibuyas), 4 minced garlic cloves (bawang), and 1/2 teaspoon whole black peppercorns (paminta). Gently massage the marinade into the me... | chicken manok | calamansi juice katas ng calamansi | soy sauce soy sauce | onion sibuya | garlic bawang | whole black peppercorns pamintum | potatoes patata | tomato sauce | water tubig | dahon ng laurel | liver spread | salt asin |
Adobo Fried Chicken | 25 minutes | 55 minutes | 1 hours 20 minutes | 6.0 | 3 tablespoons fresh lemon juice | 2 tablespoons maple syrup | 2 tablespoons fish sauce | 1 tablespoon soy sauce | 2 fresh Thai bird or habanero chiles thinly sliced | 3/4 cup water | 21/2 cups distilled white vinegar | 3 garlic cloves finely minced | 4 bay leaves | 11/2 teaspoons black peppercorns | 1 teaspoon sugar | ... | In a small bowl, combine lemon juice, maple syrup, fish sauce, soy sauce, and sliced chiles with 3/4 cup water. | Stir well to incorporate all ingredients. | Cover and refrigerate until ready to serve, allowing flavors to meld. | In a large pot with a tight lid, combine vinegar, minced garlic, bay leaves, peppercorns, ... | lemon juice | maple syrup | habanero chile | bay leave | black peppercorn | red pepper flake | skin thigh and or drumstick | buttermilk | all purpose flour | paprika | flour mixture | peanut oil |
Crispy Adobo Chicken Wings | 15 minutes | 50 minutes | 8 hours | 4.0 | 2 pounds chicken wing drumettes and flats patted dry | 11/4 teaspoons kosher salt | 1/2 teaspoon black pepper | 1 small white onion 6 ounces, thinly sliced (about 3/4 cup) | 1 garlic head 2 ounces, cloves separated, peeled, and smashed (about 14 garlic cloves) | 1/3 cup soy sauce such as Silver Swan | 1/3 cup white vin... | Marinate the chicken wings: Sprinkle chicken all over with salt and pepper. Transfer chicken to a large ziplock plastic bag. Add onion, garlic, soy sauce, vinegar, oil, and bay leaves. Seal bag and toss mixture to evenly combine. Marinate chicken mixture in refrigerator at least 8 hours or up to 1 day. | Prepare for ro... | chicken | kosher salt | silver swan | neutral cooking oil | dried bay leave | spray | green onion | cilantro | serrano chile | tomato | fried garlic | hot cooked white rice |
Chicken Adobo with Liver Spread | 15 minutes | 40 minutes | 55 minutes | 4.0 | 3 pounds chicken Manok, cut into serving pieces | 1 whole head garlic Bawang, peeled and minced | 1 cup white vinegar Suka | 1/2 cup soy sauce Toyo | 1 cup water Tubig | 2 bay leaves Dahon ng laurel | 1 tablespoon cooking oil | 1/4 cup liver spread Atay spread | Salt Asin and pepper (Paminta) to taste | Start by heating your oil in a large pot over medium heat. Once hot, add minced garlic and cook until golden and fragrant, about 2-3 minutes. | Add your chicken pieces to the pot. Cook them until they turn light brown on the outside, turning occasionally, about 8-10 minutes. | Pour in the vinegar and let it come to a b... | chicken manok | whole garlic bawang | vinegar suka | soy sauce soy sauce | water tubig | dahon ng laurel | liver spread atay spread | salt asin and pepper |
Tamarind Chicken Adobo (Adobong Manok sa Sampalok) | 15 minutes | 45 minutes | 1 hours | 6.0 | 3 pounds chicken wings cut into drummettes and wingettes (pwedeng palitan ng ibang parte ng manok) | 1 large onion thinly sliced (sibuyas) | 6 cloves garlic minced (bawang) | 1.4 ounces tamarind powder or 1 cup fresh tamarind pulp | 1/4 cup soy sauce toyo | 1 cup water tubig | 1 tablespoon cooking oil mantika | Salt as... | Begin by patting the chicken wings dry with paper towels and gathering all your ingredients. Set your stove to medium heat and warm the oil in a large, heavy-bottomed pan. Once the oil is hot, add your thinly sliced onions and cook them until they become soft and translucent, about 3-4 minutes. Add the minced garlic an... | drummette and wingettes | tamarind powder | soy sauce soy sauce | water tubig | oil mantika | salt asin | green onion dahon ng sibuya | crispy fried garlic pritong bawang |
Filipino Crispy Pata (Crispy Pork Leg) | 30 minutes | 2 hours 30 minutes | 8 hours | 8.0 | 1 whole pork leg 3-4 kg (pata ng baboy) | 1 cup white vinegar suka | 1 can 12 oz 7-Up/Sprite | 1 whole garlic head crushed (isang ulong bawang) | 2 tablespoons whole peppercorns paminta | 4 bay leaves dahon ng laurel | 3 tablespoons rock salt asin | 5-6 cups cooking oil mantika | 1 cup white vinegar suka | 1/4 cup soy ... | Start your preparation one day before you plan to serve. First, clean your pork leg (pata ng baboy) thoroughly under running water. Using kitchen torch, carefully remove any remaining hair (balahibo) from the skin. Pat the pork leg dry with paper towels. | Take your large pot (malaking kaldero) and place the pork leg i... | whole pork leg 3 4 | vinegar suka | 7 up sprite | whole garlic | whole peppercorns pamintum | dahon ng laurel | rock salt asin | oil mantika | soy sauce soy sauce | shallot | thai chily | pepper dinurog na paminta |
Adobo sa Asin (Adobong Puti) | 30 minutes | 1 hours | 1 hours 30 minutes | 4.0 | 1 kilo pork belly liempo, cut into 1-inch cubes | 4 whole garlic heads ulo ng bawang, minced | 2-3 tablespoons rock salt timmappi/asin | 1/4 cup white vinegar suka | 1 cup water tubig | 1 tablespoon whole black peppercorns paminta | 2-3 bay leaves dahon ng laurel | Start by patting dry 1 kilo of pork belly and cutting it into 1-inch cubes. Mince 4 whole heads of garlic. Set both aside. | Place the pork cubes in a deep pan and add just enough water to cover the meat. Bring to a boil over medium-high heat and let the water evaporate completely, about 15-20 minutes. | Once the water... | pork | ulo ng bawang | rock salt timmappi asin | vinegar suka | water tubig | whole black peppercorns pamintum | dahon ng laurel |
Adobong Puso ng Saging (Filipino Banana Blossom Adobo) | 15 minutes | 45 minutes | 1 hours | 3.0 | 1 large banana blossom puso ng saging | 150 g fatty pork sliced (liempo) | 1/4 cup soy sauce toyo | 1/3 cup cane vinegar suka | 1/4 cup water tubig | 6 cloves garlic minced (bawang) | 2 shallots minced (sibuyas tagalog) | Salt asin | Freshly ground black pepper paminta | Cooking oil mantika | First, prepare your banana blossom (puso ng saging) by removing all the dark red outer layers. Cut it into wedges. Rub some oil on your hands before handling to prevent staining. | Fill a large pot with water and bring to a boil. Add the banana blossom wedges and boil for 30 minutes at medium-high heat, until tender wh... | banana blossom puso ng | fatty pork | soy sauce soy sauce | cane vinegar suka | water tubig | shallot | salt asin | black pepper paminta | oil mantika |
Crispy Adobo Flakes Recipe | 10 minutes | 10 minutes | 20 minutes | 4.0 | 1 lb cooked pork adobo with sauce | 1/2 to 1 cup cooking oil | Shred the pork adobo slices along the grain using two forks or your fingers. | Mix the flaked pork thoroughly with its sauce to maximize flavor absorption. Let it sit for 10 minutes. | Heat a frying pan and pour in the cooking oil. | When the oil becomes hot, carefully add the shredded pork and fry over medium heat unt... | cooked pork adobo |
Filipino Chicken and Pork Adobo (Adobong Manok at Baboy) | 20 minutes | 1 hours | 30 minutes | 6.0 | 11/2 pounds pork shoulder or belly liempo, cut into 2-inch cubes | 11/2 pounds chicken parts manok, preferably bone-in | 1 cup white vinegar suka | 1/2 cup soy sauce toyo | 1 whole head garlic bawang, minced | 1 large onion sibuyas, sliced thinly | 2 bay leaves dahon ng laurel | 1 tablespoon whole black peppercorns pam... | First, pat dry your chicken pieces and pork belly cubes with paper towels. Season them well with salt and black pepper on all sides. | Heat your large pot or pan over medium heat. Add oil and let it get hot. Once hot, add your sliced onions and cook them until they turn clear and soft, about 3 minutes. Add all the minc... | pork | chicken | vinegar suka | soy sauce soy sauce | whole garlic bawang | onion sibuya | dahon ng laurel | whole black peppercorns pamintum | water tubig | salt asin | potatoes patata | hard boiled eggs itlog | brown sugar asukal na pula |
Adobo sa Gata (Pork Adobo in Coconut Milk) | 20 minutes | 1 hours 15 minutes | 1 hours 35 minutes | 6.0 | 3 pounds pork shoulder Kasim or belly (Liempo), cut into 2-inch cubes | 1 whole head garlic Bawang, minced | 1 large onion Sibuyas, thinly sliced | 1/2 teaspoon whole peppercorns Paminta | 2 bay leaves Dahon ng Laurel | 1/2 cup white vinegar Suka | 1/4 cup soy sauce Toyo | 1 cup water Tubig | 1 cup thick coconut milk K... | First prepare all your ingredients: cut pork into 2-inch cubes, peel and mince the garlic, and slice your onions thinly. | Put your pork, minced garlic, sliced onions, peppercorns, bay leaves, water, vinegar, and soy sauce in a large pot. Bring everything to a boil over medium-high heat and cook for 5 minutes. As it bo... | pork | whole garlic bawang | onion sibuya | whole peppercorns pamintum | dahon ng laurel | vinegar suka | soy sauce soy sauce | water tubig | thick coconut milk kakang coconut milk | thai chili pepper chiling labuyo | salt asin |
Authentic Filipino Toyomansi Pork Chops | 5 minutes | 15 minutes | 4 hours | 6.0 | 6 bone-in center cut pork loin rib chops 1/2-inch thick (Anim na pirasong baboy na may buto) | 1/2 cup soy sauce toyo | 1/4 cup calamansi juice katas ng kalamansi | 4 cloves garlic minced (bawang, dinurog) | 1/4 teaspoon ground black pepper paminta | 2 tablespoons canola oil langis | Remove the pork chops from their packaging and pat them completely dry using paper towels (Tuyuin ng mabuti ang baboy gamit ang paper towel). This step ensures better marinade absorption and browning later. | In a large non-metal bowl, combine the soy sauce, calamansi juice, minced garlic, ground black pepper, and brow... | anim na pirasong baboy na | soy sauce soy sauce | calamansi juice katas ng calamansi | dinurog | black pepper paminta | canola oil langi |
Adobong Itlog (Filipino Egg Adobo) | 15 minutes | 25 minutes | 40 minutes | 6.0 | 6 large eggs - Itlog | Water for boiling - Tubig | 1/4 cup canola oil - Langis | 2 medium potatoes peeled and cubed - Patatas | 1 small onion finely chopped - Sibuyas | 5 cloves garlic minced - Bawang | 1/4 cup white vinegar - Suka | 1/4 cup soy sauce - Toyo | 1/4 cup water - Tubig | 2 bay leaves optional - Dahon ng la... | Start by hard-boiling your eggs: place them in a pot and cover with cold water. Bring to a boil, then turn off heat, cover, and let stand for 10 minutes. Transfer eggs to an ice bath, then peel them carefully. | Heat oil in a large pan over medium heat. Add your cubed potatoes and fry until golden brown on all sides, a... | itlog | canola oil | potato | sibuya | dahon ng laurel | whole black peppercorn |
Adobong Tuna (Filipino Tuna Adobo) | 15 minutes | 15 minutes | 30 minutes | 4.0 | 500 g sashimi-grade tuna Sariwang tuna/tambakol, cut into 1/2-inch cubes | Salt Asin, to taste | Ground black pepper Dinurog na paminta, to taste | 4 tablespoons canola oil Mantika | 3 cloves garlic Bawang, peeled and thinly sliced | 1/3 cup soy sauce Toyo | 1/3 cup vinegar Suka | 1 tablespoon brown sugar Asukal na Pul... | First, pat the tuna dry with paper towels then cut it into 1/2-inch cubes. Season the cubes with salt and black pepper, then set aside. | Heat 4 tablespoons of canola oil in a skillet over high heat until shimmering. Carefully add the tuna cubes and sear them quickly for about 30 seconds on each side until they have a ... | sashimi grade tuna sariwang tuna tambakol | salt asin | black pepper dinurog na paminta | canola oil mantika | garlic bawang | soy sauce soy sauce | vinegar suka | brown sugar asukal na pula |
Filipino Beef Adobo Recipe | 15 minutes | 2 hours 30 minutes | 2 hours 45 minutes | 4.0 | 3 pounds bone-in beef short ribs | Kosher salt for seasoning | Freshly cracked black pepper for seasoning | 2 tablespoons avocado oil | 1 medium yellow onion halved and sliced into 1/8-inch thick slices | 1/4 cup garlic minced (about 8-10 cloves) | 1/3 cup soy sauce preferably Lauriat brand | 21/2 teaspoons packed brow... | Season short ribs: Remove short ribs from the refrigerator 30 minutes before cooking to bring to room temperature. Pat dry with paper towels to remove excess moisture (this ensures proper browning). Season all sides generously with kosher salt and freshly cracked black pepper. | Preheat oven to 300F. | Sear and brown: ... | in beef short ribs | kosher salt | avocado oil | onion halved | lauriat brand | brown sugar | black peppercorn | bay leave | datu puti cane vinegar |
Authentic Mushroom Sisig | 10 minutes | 20 minutes | 30 minutes | 4.0 | 1 pound Blue Oyster Mushrooms Provides meaty texture and won't shrink excessively | 1 pound Cremini Mushrooms Adds earthy flavor and firm bite | 2-3 tablespoons Olive Oil | Salt asin and at paminta, to taste | 1 Large Red Onion pulang sibuyas, finely diced | 1/4 Cup Vinegar suka - Authentic Filipino vinegar is essentia... | Start by finely dicing the red onions and placing them in a small bowl. Pour 1/4 cup of Datu Puti vinegar over the onions and let them sit while you prepare the mushrooms, about 20 minutes until they turn pink. This mellows the raw onion flavor while adding a nice tangy brightness. | Preheat your oven to 375F (190C). W... | blue oyster mushroom provides meaty texture | cremini mushroom adds earthy flavor | olive oil | salt asin | onion pulang sibuya | authentic filipino vinegar | coconut amino adds umami | calamansi juice katas ng calamansi | vegan mayonnaise creates creaminess | green onion dahon ng sibuya | red pepper flakes hot sauce |
Mushroom Adobo | 5 minutes | 15 minutes | 20 minutes | 4.0 | 2 tablespoon olive oil | 4 cloves garlic smashed and peeled | 1 1/2 lbs whole button mushrooms | Sea salt and freshly ground pepper | 3 tablespoon soy sauce | 3 tablespoon white vinegar | 1 bay leaf | 1 teaspoon sugar | Prepare the mushrooms: Lightly rinse mushrooms with cool water and pat dry with paper towels. | Saut the aromatics: Heat wok or skillet over medium-high heat. Add oil, rotating to coat sides of skillet. Add garlic and mushrooms; stir-fry until mushrooms are slightly browned, about 2 minutes. Season with salt and pepper... | olive oil | whole button mushroom | sea salt | bay leaf |
Crispy Soy Chicken (Manok na Pritong may Toyo) | 15 minutes | 50 minutes | 30 minutes | 6.0 | 4 chicken leg quarters hita at paa ng manok | Salt for rubbing asin | 2 cups chicken stock or water sabaw ng manok | 1/2 cup light soy sauce toyo | 1/4 cup dark soy sauce toyo | 1/4 cup Chinese rice wine | 1/4 cup brown sugar asukal na kayumanggi | 3 whole star anise sangke | 1 cinnamon stick kanela | 4 cloves garlic p... | Start by thoroughly cleaning your chicken leg quarters (linisin mabuti ang mga hita at paa ng manok). Use paper towels to pat them completely dry (kailangang tuyuin ng mabuti gamit ang paper towel). Rub kosher salt evenly across all pieces of chicken (pahiran ng asin ang bawat piraso ng manok), making sure to get under... | chicken | water sabaw ng manok | light soy sauce soy sauce | dark soy sauce soy sauce | chinese rice wine | brown sugar asukal na kayumanggi | whole star anise sangke | cinnamon kanela | ginger | black pepper paminta | deep frying mantika |
Adobong Manok sa Patis (Filipino Chicken Adobo with Fish Sauce) | 15 minutes | 40 minutes | 55 minutes | 4.0 | 1 whole chicken 3-4 pounds, cut into serving pieces (1 buong manok) | 1 whole head garlic minced (isang buong buo ng bawang, dinurog) | 1 large onion chopped (isang malaking sibuyas, hiniwa) | 1/4 cup fish sauce patis | 1/2 cup white vinegar suka | 1 cup water tubig | 2 bay leaves dahon ng laurel | 1/2 teaspoon whole b... | Begin by heating your pot over medium heat and adding oil. Once hot, toss in your chopped onions and minced garlic. Cook them until the onions turn clear and soft - this takes about 3-4 minutes. | Now add your chicken pieces to the pot. Let them cook and brown on each side for about 5-7 minutes, turning them occasional... | whole chicken 3 4 | isang buong buo ng bawang | sibuya | fish sauce fish sauce | vinegar suka | water tubig | dahon ng laurel | whole black peppercorn |
Chicken Pochero (Pocherong Manok) | 20 minutes | 45 minutes | 1 hours 5 minutes | 6.0 | 3 pounds chicken pieces manok - preferably bone-in | 1/4 cup cooking oil langis | 1 large onion sibuyas, thinly sliced | 4 cloves garlic bawang, minced | 1 cup tomato sauce sarsa ng kamatis | 3 cups chicken broth or water sabaw ng manok | 2 tablespoons fish sauce patis | 3 ripe saba bananas saging na saba, halved | 2 m... | Begin by cleaning all your chicken pieces well and patting them dry with paper towels (linisin at patuyuin ang manok). Gather and prepare all your ingredients before starting. Slice your onions thinly (hiwain ng manipis ang sibuyas), mince the garlic (dikdikin ang bawang), and cut all vegetables into uniform 2-inch pie... | chicken manok | oil langi | onion sibuya | garlic bawang | tomato sauce sarsa ng kamatis | water sabaw ng manok | fish sauce fish sauce | saba banana | potatoes patata | chorizo | garbanzo beans garbanzo | sitaw | chinese cabbage repolyo | pechay | carrots karot | salt and pepper |
Filipino Chicken Adobo with Crispy Potatoes | 15 minutes | 45 minutes | 3 hours | 6.0 | 1 3-4 pounds whole chicken, cut into serving pieces | 1 head garlic about 12 cloves, peeled and minced | 1 large onion thinly sliced | 1/4 cup Filipino soy sauce Marca Pia or Silver Swan recommended | 1/2 cup palm vinegar or white vinegar | 2 bay leaves laurel leaves | 1/2 teaspoon whole black peppercorns | 2 large pot... | Take your chicken pieces (manok), half of the minced garlic (bawang), sliced onions (sibuyas), soy sauce (toyo), peppercorns (paminta), and bay leaves (dahon ng laurel), combining them in a large bowl. Using clean hands, gently massage (magmasahe) the marinade into the meat to ensure even coating. Cover the bowl and re... | whole chicken | filipino soy sauce marca pia | laurel | whole black peppercorn | potato | brown sugar |
Sambal Chicken (Ayam Sambal) | 25 minutes | 25 minutes | 50 minutes | 4.0 | 1 kg chicken thighs cut into bite-sized pieces (manok na hita, hiniwa) | Salt asin | Freshly ground black pepper dinurog na paminta | 3 egg whites puti ng itlog | 11/2 cups tapioca flour cassava flour/galapong ng kamoteng kahoy | 2 tablespoons bagoong fermented shrimp paste | 1/3 cup dried shrimp ground to powder (gini... | Start by cutting your chicken thighs into bite-sized pieces, about 2 inches each. Put them in a bowl and season with salt and pepper. Add the egg whites and mix well with your hands. Let this sit at room temperature for 15 minutes while you prepare the rest of your ingredients. | Meanwhile, make your sambal paste. Put ... | chicken | salt asin | black pepper dinurog na paminta | egg whites puti ng itlog | tapioca flour cassava flour galapong ng kamoteng kahoy | dried shrimp | shallots sibuyas tagalog | garlic bawang | ginger | long red chily | bird's eye chily | lemongrass white part | tamarind pulp sampalok | tomato | tomato sauce sarsa ... |
Adobong Paa ng Manok (Filipino Chicken Feet Adobo) | 1 hours 15 minutes | 1 hours | 2 hours 15 minutes | 4.0 | 3 pounds chicken feet paa ng manok | 4 slices ginger luya | 2 stalks green onions dahon ng sibuyas, knotted | Rock salt asin for scrubbing | 1/2 cup vinegar suka | 1/4 cup soy sauce toyo | 1 medium onion sibuyas, peeled and chopped | 1 head garlic bawang, peeled and minced | 2 bay leaves dahon ng laurel | 1/2 teaspoon ... | Start by cleaning your chicken feet. Using a sharp knife or kitchen shears, trim off the nails and any dark, callused areas. Scrub the feet thoroughly with rock salt, then rinse well with cold water. | Fill a large pot with water and add your cleaned chicken feet along with ginger slices and knotted green onion stalks.... | chicken feet paa ng manok | ginger luya | stalk green onion dahon ng sibuyas | salt asin | vinegar suka | soy sauce soy sauce | onion sibuya | garlic bawang | dahon ng laurel | whole peppercorns pamintum | thai chili pepper | oyster sauce | mantika |
Homemade Chickenjoy (Jollibee-Style Fried Chicken) | 45 minutes | 15 minutes | 30 minutes | 6.0 | 12 pieces chicken legs Drumsticks/Paa ng Manok | 11/2 cups whole milk Gatas | 1 large egg beaten (Itlog) | 6 cloves garlic minced (Bawang, tinadtad) | 2 cups warm water Mainit na tubig | 2 tablespoons salt Asin | 1 teaspoon MSG Vetsin - Optional but recommended for authentic taste | 11/2 cups cornstarch Corn Starch | 1... | First, make your brine by mixing warm water, minced garlic, salt, and MSG in a large ziplock bag. Add the chicken legs, seal well, and refrigerate for exactly 30 minutes - no longer, or the chicken will be too salty. | While waiting, mix milk and beaten egg in a bowl. In another large container with a lid, combine corn... | chicken | whole milk coconut milk | egg | tinadtad | warm water mainit na tubig | salt asin | authentic taste | cornstarch corn starch | all purpose flour harina | garlic powder bawang na pulbo | onion powder sibuyas na pulbo | powder five | msg | deep frying mantika | leftover coating mix | rich chicken stock sabaw ng... |
Lumpiang Hubad (Naked Filipino Spring Roll) | 30 minutes | 20 minutes | 50 minutes | 8.0 | 1 package 14 ounces firm tofu (tokwa) | 1 onion sibuyas, peeled and chopped | 2 cloves garlic bawang, peeled and minced | 1 large jicama singkamas, cut into 1/2-inch cubes | 2 large carrots karot, cut into 1/2-inch cubes | 2 large sweet potatoes kamote, cut into 1/2-inch cubes | 2 cups garbanzo beans garbanzos | 1 cup ... | First, prepare your tofu. Remove it from the package and drain well. Pat it dry with paper towels to remove excess moisture. Cut the tofu into small 1/2-inch cubes. Set your stove to medium heat (180C/350F) and warm about 2 tablespoons of oil in your pan. When the oil is hot, add the tofu cubes and cook them until they... | tofu | onion sibuya | garlic bawang | jicama singkamas | carrots karot | sweet potato | garbanzo beans garbanzo | sitaw | fish sauce fish sauce | canola oil | salt asin | water tubig | soy sauce soy sauce | brown sugar asukal na pula | cornstarch corn starch | peanuts mani | peanut butter |
Filipino Sizzling Tofu Sisig | 25 minutes | 30 minutes | 55 minutes | 6.0 | 2 blocks tofu 24 oz total firm tofu (tokwa) | 1 large onion finely chopped (sibuyas) | 4 cloves garlic minced (bawang) | 1 red bell pepper diced (pulang siling pangsigang) | 1 green bell pepper diced (berdeng siling pangsigang) | 3 finger chilies sliced (siling haba) | 2 Thai chilies minced (siling labuyo) | 1/4 cup ma... | Begin by preparing your tofu (Magsimula sa paghahanda ng tokwa). Remove the tofu from its packaging and drain well. Place the tofu blocks between several layers of paper towels and put a heavy plate or pan on top. Let it press for 20 minutes to remove excess moisture (Patuyuin ang tokwa sa loob ng 20 minuto). | While t... | blocks tofu total firm tofu | bell pepper | finger chili | thai chily | mayonnaise mayo | butter mantikilya | calamansi juice katas ng calamansi | salt and pepper | canola oil |
Authentic Cebu Lechon Recipe | 2 hours | 4 hours | 6 hours | 25.0 | 1 whole native pig 18-20 kilos [Isang buong native na baboy] | Salt and black pepper to taste Asin at paminta | Soy sauce Toyo | 10 bundles lemongrass tanglad | 1/4 cup star anise | 6 pieces bay leaves dahon ng laurel, cut into small pieces | 5 cups crushed garlic dinurog na bawang | 2 kilos green onion leaves dahon ng... | Start early in the morning when it's cooler. First, thoroughly clean your pig by removing all hair follicles from the skin. Take out the innards, then wash and scrub the inside cavity until no blood remains. Pour hot water (165F/74C) inside the pig and make partial cuts along the rib area for even cooking. | Pat the pi... | whole native pig 18 20 | soy sauce soy sauce | lemongrass tanglad | star anise | dahon ng laurel | crushed garlic dinurog na bawang | dahon ng sibuya | half cooked saba banana | pasote |
Chicken Embutido | 30 minutes | 45 minutes | 1 hours 15 minutes | 3.0 | 750 g boneless skinless chicken breast (dibdib ng manok), finely ground | 1 small red bell pepper pulang siling pangsigang, finely chopped | 1 small carrot karot, finely chopped | 1/2 cup raisins pasas | 1/2 cup grated cheddar cheese kinayod na keso | 1/2 cup bread crumbs | 3 tablespoon pickle relish | 1 large egg itlo... | Start by letting all your ingredients come to room temperature. While waiting, set up your steamer with water and heat it over medium heat. | Mix the ground chicken breast, salt, and white pepper in a large bowl. Add the minced garlic and chopped onion, mixing everything well with your hands. Work the meat mixture unti... | chicken | bell pepper pulang | carrot karot | raisins pasa | cheddar cheese kinayod na keso | bread crumb | pickle relish | egg itlog | tomato ketchup | white pepper dinurog na | salt asin | onion sibuya | garlic bawang |
Authentic Bacolod Chicken Inasal (Filipino Grilled Chicken) | 30 minutes | 40 minutes | 4 hours | 8.0 | 2 whole chickens 3-4 pounds each, quartered | 2 stalks lemongrass tanglad | 1 head garlic bawang, minced | 1 thumb-size ginger luya, grated | 1/2 cup palm vinegar suka | 1/4 cup calamansi juice | 1/4 cup brown sugar asukal na pula | 1 1/2 teaspoons salt asin | 1/2 teaspoon black pepper paminta | 1 pound chicken skins a... | Start by preparing the lemongrass (tanglad). Remove the tough outer layers of the lemongrass stalks and keep only the tender white portions (puting parte ng tanglad). Finely mince these portions and lightly pound them to release their aromatic oils (pisilin para lumabas ang sabaw). | In a large non-reactive bowl, combi... | whole chicken 3 4 | lemongrass tanglad | garlic bawang | thumb size ginger luya | palm vinegar suka | calamansi juice | brown sugar asukal na pula | salt asin | black pepper paminta | chicken | annatto seed | bay leaf dahon ng laurel |
Sinigang na Baka sa Bayabas (Filipino Beef and Guava Sour Soup) | 15 minutes | 2 hours | 2 hours 15 minutes | 6.0 | 2 pounds boneless beef shanks Litid ng baka, cut into serving pieces | 8 cups water Tubig | 1 large onion Sibuyas, peeled and quartered | 3 ripe tomatoes Kamatis, chopped | 1 pound 10-12 pieces ripe and semi-ripe guavas, peeled and quartered Bayabas | 1 tablespoon fish sauce Patis | Salt Asin at Paminta to taste | 1 bu... | Start by placing your beef shanks in a large pot and add 8 cups of water. Set your stove to medium-high heat and bring the water to a boil. While the water is heating up, peel and quarter your onion, and chop the tomatoes. | Once the water is boiling, you'll see some gray foam floating on top - use a spoon to remove th... | beef | water tubig | onion sibuya | tomatoes kamati | bayaba | fish sauce fish sauce | salt asin | kangkong | green chili chiling haba | taro root | okra | radish labano |
Sinanglaw: Authentic Filipino Beef and Offal Soup | 30 minutes | 3 hours | 3 hours 30 minutes | 6.0 | 500 g beef brisket or any cheap cut cubed into 2-inch pieces | 300 g beef tendons cut into squares | 300 g pre-cooked beef tripe cubed | 1/4 cup diluted beef bile or 2-3 pieces bitter gourd roughly chopped | 500 g kamias or tamarind | 1 whole garlic bulb minced | 1 thumb-sized ginger thinly sliced | 2 large onions quar... | Prepare Base Flavors: In a deep pot, heat oil and saut garlic, onions, and ginger until fragrant and onions are translucent. | Brown Meat: Add beef brisket and brown on all sides. Once browned, add the beef tendons. | Initial Simmer: Add enough water to cover the meat pieces. Bring to a boil, then reduce heat and simme... | beef | beef tendon | pre cooked beef tripe | bitter gourd | tamarind | whole garlic bulb | ginger | finger chili | spinach |
Filipino Beef Mechado (Mechadong Baka) | 30 minutes | 2 hours | 2 hours 30 minutes | 6.0 | 2 pounds 1 kg beef chuck roast or top round, cut into 2-inch cubes (karneng baka) | 1/4 pound 113g pork back fat, cut into thin strips (taba ng baboy) [optional] | 1/4 cup calamansi juice katas ng kalamansi or lemon juice | 1/4 cup soy sauce toyo | 1 teaspoon ground black pepper paminta | 1/4 cup cooking oil mantika | ... | Remove the beef from the refrigerator 30 minutes before cooking and pat dry with paper towels. Slice the beef chuck roast into uniform 2-inch cubes (karneng baka na hiniwa ng parisukat). If using pork fat (taba ng baboy), cut it into thin strips and insert these into the beef pieces using a small knife, making small po... | beef chuck | 113g pork back fat | calamansi juice katas ng calamansi | soy sauce soy sauce | black pepper paminta | oil mantika | potato | carrot | tomato sauce sarsa ng kamatis | water sabaw ng baka | dahon ng laurel | bell pepper chunk |
Homemade Beef Sisig Recipe | 45 minutes | 30 minutes | 1 hours 15 minutes | 6.0 | 1 kilo Beef Sirloin Litid ng Baka, finely chopped | 3 tablespoons soy sauce toyo | 1 tablespoon Worcestershire sauce optional | 1 tablespoon cooking wine optional | 1-2 white onions sibuyas, minced and divided | 5 cloves garlic bawang, minced | 1 can Reno liver spread | 1 lemon or 3 pieces calamansi | 4 pieces green ch... | Place the chopped beef sirloin in a bowl and mix with soy sauce, Worcestershire sauce, and cooking wine. Let this marinate for 30 minutes at room temperature (manatiling nakababad sa loob ng 30 minuto). | Heat 2 tablespoons of cooking oil in a wok or large pan over medium heat (katamtamang init, 350F/175C). Add minced ... | beef | soy sauce soy sauce | worcestershire sauce | wine | onion sibuya | garlic bawang | reno liver spread | calamansi | green chily | bird's eye chily | egg itlog | salt asin and pepper | mayonnaise |
Filipino Beef Morcon | 45 minutes | 1 hours 20 minutes | 30 minutes | 8.0 | 2 pounds 1 kg beef bottom round or top round (kalitiran), sliced morcon-style | Juice of 1 lemon katas ng dayap | 1/2 cup soy sauce toyo | Ground black pepper paminta to taste | 12 slices bacon tapa ng baboy | 1 medium carrot karot, peeled and cut into strips | 2 hotdogs sliced lengthwise | 4 pieces sweet gherkin pickl... | Start by marinating the beef slices in a mixture of lemon juice, soy sauce, and black pepper for 30 minutes in the refrigerator (Ibabad ang karne sa pinaghalong katas ng dayap, toyo, at paminta ng 30 minuto sa refrigerator). Reserve the marinade for later use. | While the beef marinates, cook bacon until just soft but ... | beef bottom round | lemon katas ng dayap | soy sauce soy sauce | black pepper paminta | bacon tapa ng baboy | carrot karot | hotdog | sweet gherkin pickles atchara | cheddar cheese | hard boiled eggs itlog na nilaga | all purpose flour harina | oil mantika | onion sibuya | garlic bawang | reserved marinade | tomato sau... |
Corned Beef Sinigang | 15 minutes | 25 minutes | 40 minutes | 4.0 | 5 cups water tubig | 1 can 11.5 ounces chunky corned beef (de-latang corned beef) | 1/2 package tamarind soup base mix about .70 ounce (sampaloc mix) | 1 tablespoon fish sauce patis | Salt to taste asin | 1 small onion peeled and quartered (sibuyas) | 2 Roma tomatoes quartered (kamatis) | 1 6- inch daikon radish peeled... | Bring a large pot of water to a boil over medium heat with quartered onions and tomatoes. Once boiling, add the daikon radish slices and cook for 3 to 5 minutes until they become slightly tender but still have a bite. | Pour in the tamarind soup base mix and stir until it completely dissolves in the broth. | Add the tr... | water tubig | chunky | tamarind soup base | fish sauce fish sauce | roma tomato | 6 daikon radish | bok choy |
Filipino Beef Pares (Braised Beef) | 30 minutes | 3 hours | 3 hours 30 minutes | 4.0 | 2 pounds beef brisket brisket ng baka, cut into 11/2-inch cubes | 6 cups water tubig | 1 large white onion sibuyas, peeled and quartered | 4 cloves garlic bawang, crushed | 1 tablespoon whole black peppercorns pamintang buo | 2 bay leaves dahon ng laurel | 1 tablespoon salt asin | Green onions chopped for garnish | 1 t... | Start by blanching 2 pounds beef brisket: Bring 2 quarts water to a rolling boil (100C/212F). Add beef cubes and blanch for 8-10 minutes. Drain and rinse thoroughly (banlawan ng mabuti). | In a clean pot, combine blanched beef with 6 cups fresh water (tubig), 1 quartered onion (sibuyas), 4 crushed garlic cloves (bawang... | beef | water tubig | onion sibuya | garlic bawang | whole black peppercorns pamintang buo | dahon ng laurel | salt asin | green onion | ginger luya | reserved beef broth | soy sauce soy sauce | brown sugar asukal na pula | star anise | salt and pepper | day old rice kanin |
Kinilaw na Tanigue Recipe (Filipino Fish Ceviche) | 20 minutes | 3 hours | 3 hours 20 minutes | 6.0 | 2 lbs. Tanigue Wahoo fish, fillet and cut into 1/2-inch cubes | 2 thumbs fresh ginger minced | 8 pieces hot chili Thai chili or siling labuyo, chopped | 15 to 20 pieces calamansi or substitute with 8-10 limes | 1 medium red onion chopped into small pieces | 1/4 teaspoon ground black pepper | 1/2 teaspoon sugar | Salt t... | Prepare the marinade: Squeeze the juice from the calamansi into a large bowl, using a sieve to filter out seeds. Discard the seeds. | Season the base: Add sugar, 1/2 teaspoon salt, and ground black pepper to the calamansi juice. Stir until the sugar and salt are completely dissolved. | Add aromatics: Mix in the minced ... | 1 2 cube | thumbs ginger | hot chili thai chili | calamansi |
Adobong Tahong (Filipino Mussels Adobo) | 15 minutes | 20 minutes | 35 minutes | 4.0 | 1 kg mussels tahong, cleaned and shells removed | 8 cloves garlic bawang, crushed and divided | 4 tablespoons soy sauce toyo | 3 tablespoons white vinegar suka | 4 pieces dried bay leaves dahon ng laurel | 1 tablespoon whole peppercorns pamintang buo | 3 tablespoons toasted garlic | 3 tablespoons cooking oil mantika | ... | Start by thoroughly cleaning the mussels under cold running water. Remove any beards or debris, and discard any mussels that are already open or damaged. Crush the garlic cloves and set aside half for cooking and half for garnish. | Heat cooking oil in a large pot over medium heat. Add the crushed garlic and whole pepp... | mussels tahong | garlic bawang | soy sauce soy sauce | vinegar suka | dahon ng laurel | whole peppercorns pamintang buo | oil mantika | salt asin |
Crocodile Sisig Recipe | 20 minutes | 15 minutes | 30 minutes | 4.0 | 1 lb crocodile meat minced | 3 tablespoon vegetable oil | 1 medium onion finely chopped | 4 cloves garlic minced | 2 Thai chili peppers finely chopped | 1 tablespoon ginger minced | 1/4 cup soy sauce | 3 tablespoon calamansi juice or lime juice | 1 tablespoon vinegar | 1 teaspoon sugar | 1/2 teaspoon black pepper | 1 t... | If using fresh crocodile meat, partially freeze it for 30 minutes to make it easier to mince. Chop it into small pieces. | In a bowl, combine soy sauce, half the calamansi juice, vinegar, sugar, and black pepper. Add the crocodile meat and marinate for 30 minutes. | Heat oil in a cast iron skillet over high heat until ... | crocodile meat | vegetable oil | thai chili pepper | ginger | calamansi juice | raw egg yolk | mayonnaise | green onion | cilantro |
Pork Bulanglang (Kapampangan Sinigang sa Bayabas) | 15 minutes | 1 hours 20 minutes | 1 hours 35 minutes | 6.0 | 2 pounds pork belly Liempo - cut into 2-inch cubes | 7 cups water Tubig | 1 onion Sibuyas, peeled and quartered | 1 tablespoon fish sauce Patis | 1 bunch water spinach Kangkong - separated into stalks and leaves | 1 pound fresh guava Bayabas - about 10-12 pieces | 8 pieces taro Gabi - peeled and cut into 2-inch chunks | Begin the initial preparation (paghahanda) by combining pork belly (liempo) and water (tubig) in a large heavy-bottomed pot (kaldero) over medium heat (katamtamang init). Bring to a boil, carefully removing any scum that rises to the surface. | Add quartered onions (sibuyas) and fish sauce (patis). Lower the heat to ma... | pork | water tubig | onion sibuya | fish sauce fish sauce | kangkong | guava bayaba | taro gabi |
Sinigang na Salmon Belly sa Kamias (Filipino Salmon Sour Soup) | 15 minutes | 20 minutes | 35 minutes | 4.0 | 6 cups water tubig | 1 tablespoon fish sauce patis | 2 cups kamias | 1 small onion sibuyas, peeled and quartered | 2 medium tomatoes kamatis, quartered | 1 banana chili siling pang-sigang | 1 pound salmon belly tiyan ng salmon, scaled and cut into pieces | 1 cup white radish labanos, peeled and chunked | 1 cup long bea... | Begin by bringing 6 cups of water to a gentle boil over medium heat in a large pot. Once boiling, add 1 tablespoon of fish sauce, 2 cups of kamias, the quartered onion, quartered tomatoes, and banana chili. Let this simmer for 1-2 minutes to release the sour flavor from the kamias. | Next, add the chunks of white radis... | water tubig | fish sauce fish sauce | kamias | onion sibuya | tomatoes kamati | banana chili | salmon belly tiyan ng salmon | white radish labano | long beans sitaw | eggplant talong | okra | bok choy pechay | salt asin |
Inihaw na Liempo (Filipino Grilled Pork Belly) | 15 minutes | 20 minutes | 8 hours | 6.0 | 2 pounds pork belly liempo, cut into 1/2-inch thick slices | 1/2 cup calamansi juice kalamansi | 1/4 cup fish sauce patis | 1 head garlic minced (bawang) | 2 Thai chili peppers minced (siling labuyo) | 2 tablespoons brown sugar asukal na pula | 1 teaspoon salt asin | 1/2 teaspoon black pepper paminta | 2 tablespoons oy... | Begin by preparing your marinade. In a large bowl, mix calamansi juice, fish sauce, minced garlic, chopped Thai chili peppers, brown sugar, salt, and pepper until the sugar completely dissolves. | Place your sliced pork belly in the marinade and gently massage the meat to coat evenly. Transfer everything to a container... | pork | calamansi juice calamansi | fish sauce fish sauce | thai chili pepper | brown sugar asukal na pula | salt asin | black pepper paminta | oyster sauce sarsa ng talaba | sesame oil | vinegar suka | pepper paminta |
Ultimate Filipino-Style Seafood Boil (with Cajun Sauce) | 20 minutes | 25 minutes | 45 minutes | 6.0 | 1 kilogram shrimp hipon, heads on, cleaned and trimmed | 1/2 kilogram crab legs/claw alimango or mud crabs | 1 pound smoked sausage longganisa, cut into 1-inch pieces | 1/2 pound baby potatoes maliliit na patatas, halved | 2 corn on the cob mais, cut into 4" pieces | 3 fresh lemons | 1/2 cup Old Bay seasoning | 5 clove... | Start by gathering all your ingredients and equipment. You'll need a large pot for boiling and a skillet for the sauce. Cut two of your lemons into quarters and save the third lemon for garnish. Slice the sausage into 1-inch pieces, halve the potatoes, cut the corn into 4-inch pieces, and make sure your seafood is clea... | shrimp | crab leg claw alimango | smoked sausage longganisa | baby potatoes maliliit na patata | the cob mai | lemon | old bay | garlic bawang | onion sibuya | parsley kintsay | butter mantikilya | hot sauce | cajun | paprika | cayenne | reserved broth |
Kalabasang Ukoy (Filipino Squash Fritters) | 15 minutes | 10 minutes | 25 minutes | 6.0 | 21/2 cups buttercup squash julienned (kalabasa, hiniwa ng manipis) | 1/2 cup carrots julienned (karot, hiniwa ng manipis) | 1/2 cup spring onions sliced (sibuyas na mura, hiniwa) | 1 red onion thinly sliced (pulang sibuyas, hiniwa ng manipis) | 1 cup all-purpose flour arina | 1/2 cup cornstarch cornstarch | 2 large egg... | Begin by preparing your dipping sauce. In a small bowl, combine vinegar, minced garlic, chopped chili, sugar, and a pinch of salt. Set this aside to let the flavors develop while you make the fritters. | Get your vegetables ready. Cut your buttercup squash and carrots into thin, matchstick pieces about 2 inches long. S... | hiniwa ng manipis | sibuyas na mura | all purpose flour arina | cornstarch | eggs itlog | cold water malamig na tubig | vegetarian option fish sauce o asin | dinurog | salt asin | black pepper paminta | mantika | vinegar suka | red chili | sugar asukal |
Tinolang Halaan (Filipino Clam and Ginger Soup) | 15 minutes | 15 minutes | 30 minutes | 4.0 | 1 kg clams halaan, thoroughly cleaned | 1 thumb-sized ginger luya, julienned | 1 large onion sibuyas, chopped | 6 cloves garlic bawang, minced | 2 stalks spring onions dahon ng sibuyas, sliced | Fish sauce patis to taste | Freshly ground black pepper paminta | 2 tablespoons cooking oil | 4-5 cups water | Extra spring o... | Start by soaking the clams in cold salted water for 15 minutes to release any sand. While waiting, julienne your ginger, chop the onions, mince the garlic, and slice the spring onions. Thoroughly rinse the clams under running water, scrubbing the shells clean. Discard any clams that stay open when tapped. | Heat oil in... | clams halaan | ginger luya | onion sibuya | garlic bawang | onions dahon ng sibuya | fish sauce fish sauce | black pepper paminta | extra green onion | calamansi halve | thai chily |
Sinigang sa Pakwan (Watermelon Tamarind Beef Soup) | 15 minutes | 1 hours 50 minutes | 2 hours 5 minutes | 6.0 | 1 kg beef brisket baka, cut into 2-inch cubes | 1 large seedless watermelon pakwan, peeled and cubed | 8-10 pieces small taro gabi, peeled | 12-15 pieces okra | 1 bunch water spinach kangkong, trimmed | 1 large white onion sibuyas, cut into wedges | 1 thumb-sized ginger luya, thinly sliced | 2 stalks lemongrass tanglad... | Begin by preparing all ingredients. Cut beef into 2-inch cubes, peel and clean taro roots, cut onions into wedges, bruise lemongrass stalks by pounding them lightly, and separate kangkong leaves from stalks. Cut watermelon into 1-inch cubes and set aside. | Fill a large pot with water and place beef inside. Bring to a ... | beef | seedless watermelon pakwan | taro gabi | okra | kangkong | onion sibuya | ginger luya | stalks lemongrass tanglad | green finger chili | 400g tamarind sampalok | fish sauce fish sauce | black pepper paminta | cooking |
Totsong Bangus (Milkfish in Fermented Black Bean Sauce) | 20 minutes | 25 minutes | 45 minutes | 4.0 | 1 whole bangus milkfish/Chanos chanos, about 1 kg, scaled, gutted, and cut into serving pieces | Salt and pepper to taste | 2 cups canola oil for frying | 1 medium onion sibuyas, peeled and thinly sliced | 3 cloves garlic bawang, peeled and minced | 1 thumb-sized ginger luya, peeled and julienned | 2 large Roma tomatoe... | Pat the milkfish pieces completely dry with paper towels. Season both sides generously with salt and pepper. Let rest for 10 minutes to allow the seasoning to penetrate the fish. | Heat 2 inches of oil in a large skillet over medium heat (350F/175C). Once hot, carefully place the fish pieces in the oil and fry for 3-5 ... | whole bangus milkfish chanos chano | salt and pepper | canola oil | onion sibuya | garlic bawang | ginger luya | roma tomatoes kamati | bean cakes tokwa | vinegar suka | water tubig | black bean |
Bangus sa Tausi (Milkfish with Black Beans and Tomatoes) | 10 minutes | 20 minutes | 30 minutes | 4.0 | 1 whole bangus milkfish, scaled, gutted, and cut into serving parts | 1/2 cup all-purpose flour paminta sa pagmamasa | Salt and pepper to taste | Canola oil for frying | 1 medium onion peeled and sliced (sibuyas) | 2 cloves garlic peeled and minced (bawang) | 1 thumb-sized ginger julienned (luya) | 2 large Roma tomatoe... | First, clean your bangus and pat it dry with paper towels. Mix flour, salt, and pepper in a shallow dish to make your coating. | Season your fish pieces with salt and pepper, then coat each piece in the seasoned flour. Shake off any extra flour. | Heat oil in a large pan over medium-high heat until hot. The oil should ... | whole bangus milkfish | all purpose flour paminta sa pagmamasa | salt and pepper | canola oil | ginger | roma tomato | fish sauce fish sauce | water tubig | black bean |
Authentic Daing na Bangus (Filipino Marinated Milkfish) | 20 minutes | 15 minutes | 8 hours | 4.0 | 4 whole bangus milkfish/bangus, medium-sized, butterflied and deboned | 1 cup vinegar suka - preferably Filipino cane or coconut vinegar | 5 cloves garlic bawang, crushed | 1 teaspoon whole black peppercorns pamintang buo, cracked | 1 teaspoon salt asin | Cooking oil for frying | Optional: 2-3 pieces Thai chilies silin... | Start your preparation by scaling the bangus (kaliskisan ang bangus) if you prefer to remove the scales. Take your sharp knife (kutsilyo) and make a careful butterfly cut along the belly of the fish, opening it flat like a book. Remove all the internal organs (tanggalin ang mga lamang-loob) and rinse the fish thoroughl... | whole bangus milkfish bangus | coconut vinegar | garlic bawang | whole black peppercorns pamintang buo | salt asin | thai chily |
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