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Nilagang Baka (Filipino Beef Soup) | 15 minutes | 3 hours | 3 hours 15 minutes | 6.0 | 2 lbs beef shanks buto-buto, bone-in | 1 lb beef tendons litid | 8 cups water tubig | 1 large white onion sibuyas, quartered | 1 tablespoon whole black peppercorns pamintang buo | 2 tablespoons fish sauce patis | Salt asin to taste | 3 corn cobs mais, cut into thirds | 2 medium potatoes patatas, peeled and quartered | ... | Begin with the optional but recommended blanching step. Place beef shanks (buto-buto) and tendons (litid) in cold water, bring to a boil (100C/212F), then drain and rinse the meat. Clean the pot thoroughly. | In the clean pot, combine the blanched meat and tendons with 8 cups of fresh water (tubig). Bring to a gentle b... | beef | beef tendon litid | water tubig | onion sibuya | whole black peppercorns pamintang buo | fish sauce fish sauce | salt asin | corn cobs mai | potatoes patata | cabbage repolyo | sitaw | green onion |
Filipino Chicken Menudo (Menudong Manok) | 25 minutes | 45 minutes | 1 hours 10 minutes | 8.0 | 3 pounds boneless skinless chicken thigh meat (manok), cut into 1-inch cubes | 4 Filipino-style hotdogs sliced diagonally | 2 tablespoons soy sauce toyo | 2 large potatoes patatas, peeled and cubed | 2 large carrots karot, peeled and cubed | 1 red bell pepper pulang siling pangsigang, cubed | 1 green bell pepper berden... | Begin by preparing all ingredients. Cut chicken thighs (manok) into 1-inch cubes, ensuring uniform size for even cooking. Cut potatoes (patatas) and carrots (karot) into similar-sized cubes. Dice bell peppers, finely chop onions (sibuyas), mince garlic (bawang), and slice hotdogs diagonally. | Heat 1 tablespoon oil (ma... | chicken | filipino style hotdog | soy sauce soy sauce | potatoes patata | carrots karot | bell pepper pulang | bell pepper berdeng | onion sibuya | garlic bawang | raisins pasa | tomato | tomato paste | pineapple juice | water tubig | oil mantika | salt asin |
Classic Filipino Chicken Afritada (Afritadang Manok) | 15 minutes | 50 minutes | 1 hours | 6.0 | 1 whole chicken about 3 pounds, cut into serving pieces (3 librang manok, hiniwa-hiwa) | 6 large Roma tomatoes kamatis | 1 small onion peeled and sliced thinly (maliit na sibuyas) | 3 cloves garlic minced (butil ng bawang, dinurog) | 1 tablespoon fish sauce patis | 2 cup water or chicken broth tubig o sabaw ng manok | ... | Begin by preparing all vegetables: peel and cut potatoes (patatas) into uniform 1.5-inch chunks, cut carrots into similar-sized pieces, slice bell peppers (bell pepper) into 1/2-inch strips, and thaw the green peas (gisantes) if frozen. | Heat oil (mantika) in a large heavy-bottomed pot over medium-high heat (around 37... | 3 librang manok | roma tomatoes kamati | na sibuya | butil ng bawang | fish sauce fish sauce | chicken broth tubig o sabaw ng manok | salt and pepper | oil mantika | potato | carrot | bell pepper | green pea |
Salt and Pepper Pork Chops (Pritong Porkchop na may Asin at Paminta) | 40 minutes | 15 minutes | 55 minutes | 4.0 | 4 bone-in pork chops 1/2-inch thick (4 pirasong pork chop na may buto, 1/2 pulgadang kapal) | 1 egg white 1 puting ng itlog | 11/2 teaspoons salt 11/2 kutsaritang asin | 3/4 cup cornstarch 3/4 tasang cornstarch | Canola oil for deep-frying Canola oil para sa pagpiprito | 1/4 teaspoon ground black pepper 1/4 kutsaritang... | Take the pork chops out of the refrigerator 30 minutes before cooking to reach room temperature (Ilabas ang pork chop 30 minuto bago lutuin). While waiting, mince one whole head of garlic (tadtarin ang isang buong bawang), thinly slice two jalapeos or siling haba (pahiwaing manipis ang siling haba), and chop two stalks... | 4 pirasong pork | egg white | salt kutsaritang asin | cornstarch tasang cornstarch | deep frying canola oil para sa pagpiprito | black pepper kutsaritang dinurog na paminta | 1 buong bawang | pinahiwa ng manipis | 2 sibuyas na mura |
Visayan Pork Humba (with Pineapple & Banana Blossoms) | 30 minutes | 2 hours | 2 hours 30 minutes | 6.0 | 2 pounds pork belly liempo, cut into 1.5-inch cubes | 1/4 cup vinegar suka | 1/2 cup soy sauce toyo | 1 cup pineapple juice katas ng pinya | 1 tablespoon cooking oil mantika | 1 medium onion sibuyas, finely sliced | 6 cloves garlic bawang, minced | 1 teaspoon whole peppercorns paminta | 2 bay leaves dahon ng laurel | 1... | Begin by preparing your pork belly (liempo). Take your sharp knife (kutsilyo) and cut the meat into uniform cubes about 1.5 inches in size. Make sure your cuts are even to ensure consistent cooking. Take your fermented black beans (tausi) and rinse them thoroughly under cold running water to remove excess salt. Place y... | pork | vinegar suka | soy sauce soy sauce | pineapple juice katas ng pinya | oil mantika | onion sibuya | garlic bawang | whole peppercorns pamintum | dahon ng laurel | black bean | pineapple chunks pinya | dried banana blossoms puso ng | brown sugar asukal na pula |
Ginataang Manok (Filipino Chicken in Spicy Coconut Milk) | 15 minutes | 35 minutes | 50 minutes | 6.0 | 1 whole chicken 3-4 lbs, cut into serving pieces (manok) | 2 medium potatoes patatas, peeled and quartered | 1 large onion sibuyas, thinly sliced | 4 cloves garlic bawang, minced | 2- inch ginger luya, julienned | 2 cans 13.5 oz each coconut milk (gata) | 1/2 cup water tubig | 4 Thai chili peppers siling labuyo, choppe... | Start by heating your cooking oil (mantika) in a large, deep pan over medium-high heat (180C/350F). While the oil is heating, prepare your chicken pieces and ensure all vegetables are cut and ready. | Place the quartered potatoes (patatas) in the hot oil and brown them until they develop a golden color on all sides, ab... | whole chicken 3 4 | potatoes patata | onion sibuya | garlic bawang | ginger luya | coconut milk | water tubig | thai chili pepper | bell pepper pulang bell pepper | bell pepper berdeng bell pepper | fish sauce fish sauce | oil mantika | salt asin |
Filipino-Style Fried Chicken (Piniritong Manok) | 20 minutes | 35 minutes | 8 hours | 6.0 | 1/2 cup soy sauce toyo | 1/4 cup calamansi juice katas ng kalamansi, see alternatives below | 1 whole garlic head minced (isang buong bawang, dinurog) | 1 tablespoon ginger grated (luya, kinayod) | 1 teaspoon black pepper paminta | 1 teaspoon salt asin | 1/2 cup all-purpose flour harina | 1/2 cup cornstarch cornstarch ... | First prepare your marinade by combining soy sauce, calamansi juice, minced garlic, grated ginger, black pepper, and salt in a large bowl. Mix these ingredients well until the salt completely dissolves (Paghaluin ang toyo, katas ng kalamansi, dinurog na bawang, kinayod na luya, paminta, at asin sa isang malaking mangko... | soy sauce soy sauce | calamansi juice katas ng calamansi | isang buong bawang | kinayod | black pepper paminta | salt asin | all purpose flour harina | cornstarch | powder | garlic powder pulbos na bawang | onion powder pulbos na sibuya | mas mainam ang hita | high smoke point mantika |
Adobong Talaba (Filipino Oyster Adobo) | 10 minutes | 15 minutes | 25 minutes | 4.0 | 2 pounds fresh oysters meat only, thoroughly drained | 1 tablespoon canola oil | 2 tablespoons butter | 1 medium onion finely chopped | 4 cloves garlic minced | 2 thumb-sized ginger julienned | 1/4 cup soy sauce | 1/4 cup calamansi juice | Freshly ground black pepper | Salt to taste | Optional: 2-3 Thai chili peppers s... | First, clean your fresh oysters (talaba) thoroughly under running water. Pat them completely dry using paper towels (tuyuin ng mabuti gamit ang paper towel). Let them reach room temperature (27C/80F) if they were refrigerated. This ensures even cooking (para pantay ang pagkakaluto). | Prepare all your ingredients befor... | oysters meat | canola oil | butter | ginger | calamansi juice | thai chili pepper |
Filipino Chicken Curry (Ginataang Manok sa Curry) | 15 minutes | 45 minutes | 1 hours | 6.0 | 3 lbs chicken manok, cut into serving pieces | 1 cup coconut milk gata | 1 cup water tubig | 2 medium potatoes patatas, peeled and quartered | 2 large carrots peeled and cubed | 1 green bell pepper berdeng siling pangsigang | 1 red bell pepper pulang siling pangsigang | 1 onion sibuyas, cubed | 3 cloves garlic bawang, ... | Begin by patting the chicken pieces dry with paper towels (punasan ang manok gamit ang paper towel). Set aside. | Prepare all your vegetables (maghanda ng mga gulay): Peel and quarter the potatoes, cube the carrots into similar sizes, slice the bell peppers into chunks, dice the onion, mince the garlic, and julienne th... | chicken manok | coconut milk coconut milk | water tubig | potatoes patata | carrot | bell pepper berdeng | bell pepper pulang | onion sibuya | garlic bawang | ginger luya | curry powder | fish sauce fish sauce | oil mantika | salt and pepper |
Korean Ground Beef (Giniling na Baka na Korean-Style) | 10 minutes | 15 minutes | 25 minutes | 4.0 | 1 pound 500g ground beef (giniling na baka), 80/20 lean-to-fat ratio recommended | 1 tablespoon vegetable oil | 2 cloves garlic minced (2 butil ng bawang, dinurog) | 1 thumb-sized ginger minced (luya, dinurog) | 1/4 cup green onions chopped (sibuyas, hiniwa) | 1/4 cup low-sodium soy sauce toyo | 3 tablespoons brown sug... | Bring your ground beef to room temperature before cooking. This helps the meat brown better and cook more evenly. | Heat your large pan or kawali over medium heat (katamtamang init, 176C/350F). Once the pan feels hot when you hold your hand above it, add the cooking oil (mantika) and swirl to coat the bottom of the pan... | 500g beef | vegetable oil | 2 butil ng bawang | dinurog | green onion | low sodium soy sauce soy sauce | brown sugar asukal na pula | sesame oil | red pepper flake | steamed white rice kanin | sesame seed | wrapping |
Authentic Ginataang Alimasag (Filipino Crab in Coconut Milk) | 25 minutes | 40 minutes | 1 hours 5 minutes | 6.0 | 6 blue crabs alimasag | 4 cups coconut milk gata | 1 cup coconut cream kakang gata | 1 onion chopped (sibuyas) | 5 cloves garlic minced (bawang) | 1 thumb-size ginger julienned (luya) | 4 Thai chili peppers siling labuyo | 1 tablespoon fish sauce patis | 1 small calabasa/squash cubed (kalabasa) | 1 bunch long beans cut... | Start by thoroughly cleaning the crabs (alimasag) under running water. Remove the gills (hasang) and innards (bituka) carefully. Lightly scrub the shells to remove any dirt or debris (kuskusin ang shell para matanggal ang dumi). Check that each crab feels heavy for its size - this ensures you're using meaty crabs. | Fi... | blue crabs alimasag | coconut milk coconut milk | coconut cream kakang coconut milk | thumb size ginger | thai chili pepper | fish sauce fish sauce | calabasa kalabasa | long bean | oil mantika | salt and pepper |
Adobong Pusit sa Gata (Filipino Squid in Spicy Coconut Milk) | 20 minutes | 20 minutes | 40 minutes | 4.0 | 2 pounds pusit squid/calamari | 1 cup gata coconut milk | 1/2 cup suka vinegar | 4 bawang na puti garlic cloves | 1 sibuyas onion | 1 luya thumb-sized ginger | 2 kamatis Roma tomatoes | 2 siling pangsigang Thai chili peppers | 1 dahon ng laurel bay leaf | 1 patis fish sauce | 1/2 cup tubig water | Asin at paminta salt ... | Keep squid chilled in the refrigerator at 40F (4C) before starting. Maingat na linisin ang pusit - carefully clean the squid by removing the head, beak, tentacles, and transparent quill (backbone) from inside. Cut the squid body into 1-inch rings. Hugasan sa malamig na tubig - wash thoroughly under cold running water a... | pusit squid calamari | coconut milk coconut milk | suka vinegar | bawang na puti garlic | sibuyas onion | luya thumb | kamatis roma tomato | pangsigang thai chili pepper | dahon ng laurel bay leaf | fish sauce fish sauce | tubig water | paminta salt and pepper | mantika cooking oil |
Pinaputok na Tilapia (Filipino Stuffed Baked Fish) | 15 minutes | 25 minutes | 40 minutes | 4.0 | 2 whole tilapia about 1 pound each, scaled and gutted | 3 tablespoons tamarind base powder sinigang mix | 2 large Roma tomatoes diced | 1 medium white onion finely chopped | 1 thumb-size ginger peeled and minced | 2 cloves garlic peeled and minced | 2 tablespoons unsalted butter melted | Salt and pepper to taste | 4 ca... | First, preheat your oven to 375F (190C). While the oven is heating, thoroughly clean your tilapia (linisin nang mabuti ang tilapia) by removing any remaining scales and rinsing it under cold running water. Pat the fish dry using paper towels until no moisture remains. | Using a sharp knife, make three diagonal cuts on ... | whole tilapia | tamarind base powder sinigang mix | roma tomato | thumb size ginger | butter | salt and pepper | lemon juice | thai chily |
Authentic Pinakbet Tagalog (Filipino Vegetable Stew) | 20 minutes | 35 minutes | 55 minutes | 6.0 | 500 g pork belly liempo, cut into 1-inch cubes | 1 medium kalabasa squash/pumpkin, cut into 2-inch chunks | 2 medium talong eggplants, cut diagonally | 1 bundle sitaw yard-long beans, cut into 3-inch lengths | 1 medium ampalaya bitter gourd, seeded and sliced | 8-10 pieces okra trimmed | 3 medium kamatis tomatoes, quar... | Heat your kawali or large pot over medium heat (180C/350F). Pour mantika (cooking oil) and wait until it becomes hot but not smoking. Igisa ang bawang (saut the minced garlic) until it turns light golden brown and releases its aroma, this should take about 30 seconds. Add the chopped sibuyas (onions) into the pan and c... | pork | kalabasa pumpkin | talong eggplant | sitaw | ampalaya bitter gourd | okra | kamatis tomato | sibuyas onion | bawang garlic | shrimp paste shrimp paste shrimp paste | salt and pepper |
Authentic Filipino Beef Tapa (Tapa Damulag) | 15 minutes | 25 minutes | 8 hours | 6.0 | 2 pounds carabao meat or beef bottom round karne ng damulag o baka, thinly sliced | 1/2 cup fish sauce patis | 3/4 cup brown sugar asukal na pula | 1 whole head garlic bawang, peeled and minced | 1/2 teaspoon ground black pepper dinurog na paminta | 1 cup water tubig | 2 tablespoons cooking oil mantika | Carabao Meat K... | Begin by placing your beef in the freezer for 15-20 minutes at -5C (23F). This will make the meat easier to slice (para madaling mahiwa ang karne). While waiting, peel and mince one whole head of garlic (balatan at tadtarin ang isang buong ulo ng bawang). | Remove the meat from the freezer and slice it across the grain... | bottom round karne ng damulag o baka | fish sauce fish sauce | brown sugar asukal na pula | whole garlic bawang | black pepper dinurog na paminta | water tubig | oil mantika | carabao meat karne ng damulag | use high quality fish sauce | the best flavor |
Authentic Bicol Express | 20 minutes | 1 hours | 1 hours 20 minutes | 6.0 | 2 pounds pork belly liempo, cut into 1-inch cubes | 1 can 13.5 oz coconut milk (gata) | 1 cup coconut cream kakang gata | 14 Thai red chilies siling labuyo, minced | 2 cups finger chilies siling haba, sliced | 2 tablespoons fresh shrimp paste bagoong alamang | 1 medium onion sibuyas, finely sliced | 4 cloves garlic baw... | First, gather all ingredients and equipment. Prepare a heavy-bottom pan (kawali) and your measuring tools. | Put on kitchen gloves (guwantes) to protect your hands. Clean the pork belly (linisin ang liempo) and cut it into 1-inch cubes (maghiwa ng tig-isang pulgadang piraso). Set aside. | Peel and slice one medium onio... | pork | coconut milk | coconut cream kakang coconut milk | thai red chilies | finger chili | shrimp paste shrimp paste shrimp paste | onion sibuya | garlic bawang | salt and pepper |
Inihaw na Tuna Belly (Grilled Tuna Belly) | 10 minutes | 15 minutes | 8 hours | 6.0 | 2 pounds tuna belly tiyan ng tuna, cut into serving portions | Katas ng 1 lemon juice of 1 lemon | 2 bawang tinadtad (2 cloves garlic, minced) | 1/2 cup sweet chili sauce sili sauce | 2 tablespoons oyster sauce | 1 tablespoon sesame oil langis ng sesame | 1/4 teaspoon ground black pepper dinurog na paminta | 1/2 teaspo... | Clean the tuna belly (tiyan ng tuna) thoroughly under cold running water and pat it completely dry using paper towels. Using a sharp knife, create shallow diagonal cuts on the skin side, being careful not to cut too deep into the flesh. | In a large mixing bowl (mangkok na panghalo), combine the juice of one lemon (kat... | tuna belly tiyan ng tuna | katas ng lemon juice lemon | bawang tinadtad | sweet chili sauce chili sauce | oyster sauce | sesame oil langis ng sesame | black pepper dinurog na paminta | salt asin |
Inihaw na Pusit (Filipino Grilled Stuffed Squid) | 1 hours 20 minutes | 10 minutes | 1 hours 30 minutes | 4.0 | 2 jumbo squid about 2 pounds total | Pusit | 2 Roma tomatoes finely chopped | Kamatis | 1 red onion finely chopped | Sibuyas | Salt and pepper to taste | Asin at paminta | 1/2 cup honey | Pulot | 1/2 cup brown sugar | Maskobado | 1/2 cup vinegar | Suka | 5-6 cloves garlic minced | Bawang | 1 thumb-size ginger minced | ... | Start by preparing the marinade (Pinagbabaran). In a mixing bowl, combine honey, brown sugar, vinegar, minced garlic, ginger, salt, and chili peppers. Mix well until the sugar completely dissolves. Divide the marinade into two portions one for marinating and one for basting while grilling. Set aside. | Clean your squi... | jumbo squid | pusit | roma tomato | kamatis | sibuya | salt and pepper | paminta | honey | pulot | brown sugar | maskobado | suka | bawang | thumb size ginger | luya | asin | thai chili pepper | pangsigang |
Authentic Filipino Lechon Manok (Turbo Broiler Roasted Chicken) | 30 minutes | 1 hours | 9 hours | 6.0 | 1 whole chicken 4-5 pounds, cleaned | Salt and pepper to taste | 1 cup calamansi juice substitute: 1/2 cup lime juice + 1/2 cup orange juice | 1/4 cup fish sauce patis | 1/4 cup soy sauce | 3 tablespoons brown sugar | 1 whole head garlic peeled and minced | 4 shallots peeled and minced | 1 stalk lemongrass | 2 kaffir l... | Start by removing all the giblets and excess fat from your chicken (Alisin ang laman-loob at sobrang taba ng manok). Rinse the chicken thoroughly under cold running water and pat it completely dry using paper towels. This step is crucial for achieving crispy skin (Para maging malutong ang balat). | Make small cuts acro... | whole chicken 4 5 | salt and pepper | lime juice orange juice | fish sauce fish sauce | brown sugar | whole garlic | shallot | stalk lemongrass | enhanced aroma |
Filipino Bulalo (Bone Marrow Soup) | 30 minutes | 3 hours | 3 hours 30 minutes | 4.0 | 3 lbs beef shanks with bone marrow buto-buto | 2 whole onions quartered (sibuyas) | 2 tablespoons whole black peppercorns paminta | 2 tablespoons fish sauce patis | Salt to taste asin | 12-14 cups water tubig | 2 corn on the cob halved (mais) | 1 large bundle Chinese cabbage/pechay pechay Baguio | 2 medium potatoes qua... | Thoroughly clean the beef shanks under running water (Hugasan mabuti ang buto-buto). Fill a large pot with cold water and add the cleaned beef shanks. Bring the water to a full boil (Pakuluan hanggang kumulo) - this will take about 10 minutes. | Once boiling, drain the water and rinse both the pot and the meat to remov... | bone marrow buto | whole onion | whole black peppercorns pamintum | fish sauce fish sauce | water tubig | the cob halved | chinese cabbage pechay baguio | potato | stalks celery | green onion | calamansi | thai chili pepper | steamed rice kanin |
Authentic Filipino Giniling na Baboy (Ground Pork Stew) | 15 minutes | 25 minutes | 40 minutes | 6.0 | 2 pounds ground pork giniling na baboy | 1 medium onion finely chopped (sibuyas) | 4 cloves garlic minced (bawang) | 3 large ripe tomatoes diced (kamatis) | 2 tablespoons cooking oil mantika | 2 medium potatoes cubed (patatas) | 2 large carrots cubed | 1 red bell pepper diced (pulang siling pangsigang) | 1 green bell p... | Prepare all your ingredients before starting. Chop all vegetables into uniform sizes - about 1-inch cubes for potatoes, 1/2-inch for carrots, and similar-sized pieces for bell peppers. | Set your stove to medium heat (katamtamang init, 350F/175C). Pour oil into a large pan or kawali. Wait until the oil is hot but not s... | na baboy | tomato | oil mantika | potato | carrot | bell pepper | raisins pasa | fish sauce fish sauce | tomato paste | salt and pepper |
Filipino Pork Menudo (Menudong Baboy) | 30 minutes | 1 hours | 1 hours 30 minutes | 8.0 | 2 lbs pork shoulder kasim, cut into 1-inch cubes | 1/2 lb pork or beef liver atay, cut into 1-inch cubes | 2 tablespoons cooking oil mantika | 1 teaspoon annatto seeds atsuete | 1 large onion sibuyas, finely chopped | 6 cloves garlic bawang, minced | 6 large ripe tomatoes kamatis, diced | 2 tablespoons fish sauce patis... | Cut the pork shoulder into uniform 1-inch cubes and place in a bowl. Do the same with the pork liver (atay), but keep it separate. Soak the liver in milk for 30 minutes to remove any bitter taste (ibabad ang atay sa gatas para maalis ang pait). | While the liver is soaking, prepare your vegetables. Peel and cut the pot... | pork | beef liver atay | oil mantika | annatto seed | onion sibuya | garlic bawang | tomatoes kamati | fish sauce fish sauce | potatoes patata | potato | bell pepper | garbanzo bean | raisins pasa | water tubig | dahon ng laurel | tomato paste | salt asin and pepper |
Filipino Kare-Kare (Traditional Oxtail and Peanut Stew) | 45 minutes | 2 hours 25 minutes | 3 hours 10 minutes | 4.0 | 3 lbs oxtail buntot ng baka, cut into 2-inch pieces | 1 lb honeycomb tripe tuwalya, optional | 8-10 cups water tubig | 2 tablespoons cooking oil mantika | 1 cup unsweetened peanut butter mantikang mani | 1/4 cup rice flour galapong, toasted | 2 tablespoons annatto powder atsuete or 3 tablespoons annatto seeds | 1 large... | The day before cooking (Isang araw bago magluto), thoroughly clean the oxtail under cold running water (Hugasang mabuti ang buntot ng baka sa malamig na tubig). Parboil the oxtail for 5 minutes in boiling water, drain, and rinse again to remove impurities (Pakuluan ang buntot ng baka ng 5 minuto, alisin ang tubig, at b... | oxtail buntot ng baka | honeycomb tripe tuwalya | water tubig | oil mantika | peanut butter mantikang mani | rice flour galapong | annatto powder | onion sibuya | garlic bawang | japanese eggplants talong | sitaw | banana heart puso ng | bok choy pechay | fish sauce fish sauce | sea salt asin | black pepper paminta | s... |
Authentic Sinigang na Baboy | 30 minutes | 1 hours 45 minutes | 2 hours 15 minutes | 6.0 | 2 pounds pork spare ribs baboy, cut into 2-inch pieces | 8 cups water | 15 pieces fresh tamarind sampalok or 11/2 packages (1.41 ounces each) tamarind powder | 2 tablespoons fish sauce patis | Salt and pepper to taste | 2 large tomatoes kamatis, quartered | 1 medium onion sibuyas, peeled and quartered | 6 pieces taro r... | Start by preparing your workspace and gathering all ingredients. This will make the cooking process smoother (Ihanda ang lahat ng sangkap para sa maayos na pagluluto). | Take your pork ribs and rinse them thoroughly under cold water (hugasan ng mabuti ang baboy sa malamig na tubig). Cut the meat into 2-inch pieces (hat... | pork spare ribs baboy | tamarind sampalok | fish sauce fish sauce | salt and pepper | tomatoes kamati | onion sibuya | taro root gabi | daikon radish labanos | finger chili | long beans sitaw | eggplant talong | okra | bok choy pechay |
Filipino Beef Caldereta (Kalderetang Baka) | 30 minutes | 2 hours | 2 hours 30 minutes | 6.0 | 2 pounds bottom round roast cut into 2-inch cubes | 2 teaspoon salt | 1 teaspoon ground black pepper | 1/4 cup canola oil divided | 1 tablespoon soy sauce (optional, for extra umami) | 2 large potatoes peeled and cut into 2-inch cubes | 2 large carrots peeled and cut into 2-inch cubes | 1 large onion finely chopped | 4... | Trim excess fat from beef and cut into 2-inch cubes (Putulin ang karne sa 2-inch na piraso). Mix salt, pepper, and soy sauce in a bowl. Add beef and massage seasonings into meat. Cover and refrigerate overnight for best results. | Prepare all vegetables (Paghahanda ng mga gulay) by washing and cutting them the night be... | bottom round roast | canola oil | extra umami | potato | carrot | bell pepper | green olive | thai chili pepper | tomato sauce | tomato paste | beef stock | liver spread | cheddar cheese |
Lechon Paksiw Recipe | 15 minutes | 40 minutes | 55 minutes | 6.0 | 1 tablespoon oil | 3/4 cup vinegar | 2 cups water | 1 large onion, peeled and sliced thinly | 1 head garlic, peeled and minced | 2 cups (homemade or store-bought) lechon sauce | 3/4 cup brown sugar | 1/2 cup liver spread | 2 to 3 pounds (about 4 cups) leftover lechon or lechon kawali, chopped into an inch pieces | 3 ba... | Heat oil in a pot. | Saute garlic and onion until limp | Add vinegar and water and bring to a boil, uncovered and without stirring, for about 3 to 5 minutes. | Add lechon sauce and sugar. Stir. | Add leftover lechon or lechon kawali and bay leaves. | Lower heat, cover and continue to cook for about 15 to 20 minutes or ... | lechon sauce | brown sugar | liver spread | leftover lechon | bay leave | salt and pepper |
Tocino Recipe | 3 days | 20 minutes | 72 hours 20 minutes | 4.0 | 1 kg. pork loin, belly, or shoulder | 1 1/2 tbsp. table salt | 1/2 cup ordinary vinegar | 1/2 1 cup brown sugar | 4 cloves minced garlic | 2 tbsp. onion powder | 2 tbsp. soy sauce | 1 tsp. natural food coloring (optional) | 1/2 tablespoons finely ground black pepper | 1/2 cup of pineapple juice (optional) | Slice the meat thinly. 1/4 inch (0.6 cm)-thick slices or 1/8 inch (0.3 cm)-thick pieces if you want it to be extra thin. Make sure to remove all bones. | In a big bowl, combine all ingredients except for the pork slices. Mix until well blended. Instead of the food coloring, you can use a teaspoon of red beet powder if ... | pork | table salt | ordinary vinegar | brown sugar | onion powder | natural food coloring | pineapple juice |
Dinuguan Recipe | 15 minutes | 45 minutes | 1 hour | 4.0 | 1 lb pork belly cut into cubes | 1 cup vinegar | 2 pcs long green pepper | 1 1/2 tbsp brown sugar | 1 medium sized onion chopped finely | 1 tbsp garlic minced | 1 tbsp cooking oil | 1 cup water | 10 oz pork blood | Saut the garlic and onion in a pre -heated oil | Add the pork and cook until its tender | Add water, vinegar and the pork blood. Simmer until thick or for 30 minutes. | Put the brown sugar in followed by the long green pepper and simmer for 2 minutes | Serve hot | pork | long green pepper | brown sugar | pork blood |
Skinless Longganisa Recipe | 20 minutes | 10 minutes | 30 minutes | 1.0 | 1/2 kl Ground Pork | 1/2 cup Minced Garlic | 1 tbsp Paprika | 1 tbsp Ground Black Pepper | 1 tspn Salt | 1/4 cup Brown Sugar | 1 tbsp Soy Sauce | 2 tbsp Cornstarch | 1/2 cup Water | In a mixing bowl, mix all the ingredients well together. | Refrigerate the mixture for 2 hours. | Remove from fridge. Place in the cling wrap and mold. Wrap like a candy and freeze for an hour. | Heat pan in medium heat and remove longganisa from the plastic wrapper. | Add 1/2 cup of water to the pan and cook the longg... | kl pork | paprika | tspn salt | brown sugar | cornstarch |
Tortang Giniling Recipe | 10 | 20 | 30 minutes | 3.0 | 1 tbsp Cooking Oil | 1 tsp Black Pepper | 1 tsp ground salt | 1 diced tomato | 1 chopped red onion | 4 cloves garlic | 1 small potato thinly diced | Scallions chopped | 1/4 kg ground pork | 3 medium sized eggs | Beat the eggs in a bowl. | Heat pan in medium heat, add oil, saute garlic and onion. Add ground pork and cook for 5 mins. | Add tomato and cook for 1-2 minutes. | Add potato, pepper and salt. Mix and cook for another 5-7 mins or until potato is well cooked. | Pour beaten eggs and cook for 1-2 minutes. Flip and cook the... | tomato | potato | green onion | pork | egg |
Siopao Pork Asado Recipe | 45 mins20 mins | 1 hour20 mins | 1 hour 45 mins40 mins | 8.0 | 1 tbsp Active Dry Yeast | 1 tbsp Baking Powder | 1 tbsp White Sugar | 3 tbsp Shortening | 1/4 cup White Sugar | 5 cups All Purpose Flour | Warm Water | Cooking Oil 2 tbsp | Black Pepper 1 tbsp ground | Star Anise 2 pcs | Corn Starch 3 tbsp | Brown Sugar 4 tbsp | Oyster Sauce 2 tbsp | Soy Sauce 4 tbsp | Garlic m... | Pour the yeast and 1 tbsp white suger in the warm water. | Stir well and let stand for 5 minutes until yeast activates. Set aside. | In a mixing bowl, add flour, 1/4 cup sugar and yeast mixture. Mix. Add baking powder and shortening. | Mix until dough is formed. | On a flat surface, sprinkle flour and transfer the doug... | active dry yeast | powder | shortening | all purpose flour | warm water | anise | corn starch | brown sugar | oyster sauce | pork | pork broth |
Crispy Pata Recipe (Filipino Style Fried Pig Feet) | 15 mins | 2 hours | 2 hours 15 mins | 4.0 | 1 whole Pigs leg, preferably the front leg | 10 cups Water for boiling | 2 Ltrs. Oil for Frying | 1 pc. Large Onion, chopped | 1 pc. Garlic bulb, chopped | 4 tbps Peppercorns, cracked | 3 pcs. Bay leaves | 1/2 cup Soy sauce | Salt & Pepper to taste | In a large pot, boil water and add Onion, Garlic, Bayleaf, Soy sauce, Pepper and Salt. | Add Porks leg and boil until soft and almost falling apart. | Drain the pork and let it sit in the refrigerator for at least an 3 hours or until its really cold. | Heat the oil enough to cover the pork to about 180 deg. Celsius. Ru... | whole pigs leg | frying | garlic bulb | tbps peppercorn | bay leave | salt pepper |
Lechon Kawali Recipe (Fried Pork Belly) | 15 mins | 2 hours | 2 hours 15 mins | 4.0 | 1kg Pork belly, skin on | 1 pc. Large White Onion, chopped | 1 pc. Garlic bulb, chopped | 3 pcs Bayleaf | 5 tps Black Peppercorns, cracked | 8cups Water, to cover | Salt to taste | Oil for deep fying | In a large pot, boil water and add Onion, Garlic, Bayleaf, Pepper and Salt. | Add Pork Belly and boil until soft but not falling apart. | Drain the pork and let it sit in the refrigerator for at least an hour or until its cooled. | Heat the oil enough to cover the pork to about 180 deg. Celcius and season the pork with... | pork | garlic bulb | bayleaf | tp black peppercorns | deep fying |
Pork Pochero Recipe (Pocherong Baboy) | 15 mins | 45 mins | 1 hour | 6.0 | 1 Kilo Pork (Belly / Liempo), bite size | Garlic, chopped | 1 pc. medium size onion (chopped) | 4 pcs. Saba (Banana), diagonal slice | 2 pcs. small size potato cuts into a quarter | 100 grams green beans, trimmed | 1/2 small cabbage, quartered | 1 bunch Pechay | A small amount of Patis / Fish Sauce | Tomato Sauce | 1 T... | In a cooking pot or pan, saute garlic and onions | Add Pork Belly and stir-fry for about 5 minutes. | Add Fish Sauce / Patis and the Tomato Sauce. | Stir for a few minutes then add the 3 cups of water. | Add the White Beans and Peppercorns. | Wait to Boil and then simmer for 30 minutes or until the pork and the beans b... | bite size | size onion | diagonal | size potato | sitaw | cabbage | pechay | a amount fish sauce fish sauce | tomato sauce | peppercorn |
Pork Humba Recipe | 15 mins | 1 hour | 1 hour 15 mins | 4.0 | 1/2 Kilo Pork Belly, Cut into servings or bite size. | 1 cup water | 3 cloves garlic, crushed | 1/3 cup vinegar | 1/4 cup brown sugar | 1/4 cup soy sauce | 1 bay leaf | 1 teaspoon peppercorns | dried banana blossoms | salt to taste | Pineapple Chunk (Optional) | In a pot, combine pork belly, water, soy sauce, and garlic. | Simmer and bring to boil over low heat until pork belly is tender. | Add vinegar and simmer for another 3 minutes. | Add the bay leaf, banana blossoms, brown sugar, salt and simmer for another 5 minutes. | Adjust seasoning according to taste. | Remove from h... | pork | brown sugar | bay leaf | peppercorn | dried banana blossom | pineapple chunk |
Sizzling Pork Sisig Recipe | 1 hour | 15 mins | 1 hour 15 mins | 7.0 | 1-kilo pork meat (combination of pork cheek, ear, and snout) | 3 cloves of garlic, crushed | 1 teaspoon whole black peppers | 1 cup pineapple juice | 2 cups water | 1 large onion, chopped | 2 pieces chili pepper (siling labuyo), chopped | 1/4 cup vinegar | 1/4 cup soy sauce | 1 teaspoon black pepper, ground | 1 calaman... | Clean the pork cheek, ears, and snout thoroughly and remove any hair left. | Put the meat in a pot together with the garlic, whole black pepper, pineapple juice, water, and salt. | Bring to a boil and simmer until the meat are tender (about 45 minutes). | Drain the meat and cool to room temperature. | Grill the meat ov... | pork meat combination pork cheek | whole black pepper | pineapple juice | chili pepper | calamansi | raw egg | a amount chicharon |
Pork Steak Recipe (Filipino Style) | 10 mins | 30 mins | 40 mins | 6.0 | 6 pcs. pork chops | 6 tbsp soy sauce | 5 pcs. Kalamansi | 1/2 cup cooking oil | 2 medium onions, sliced | 1 1/2 cup water | 1 tbsp granulated white sugar | 1 dash salt | 1 dash pepper | Marinade the Pork Chops with Soy Sauce and Lemon Juice for an hour. | Heat a pan then pour in cooking oil. | Pan fry the marinated pork chops over medium heat for 3 to 5 minutes per side. | Remove excess oil. Pour in the remaining marinade and water then let it boil. | Simmer for 45 minutes or until pork is tender. | A... | pork | calamansi |
Pork Liempo Recipe (Grilled Pork Belly) | 2 hours | 15 mins | 2 hours 15 mins | 8.0 | 1 Kilo Pork Liempo (Pork Belly, cut into 1/4-inch slices) | 1/3 cup Lemon Soda | 1/4 cup Vinegar | 3 cloves minced garlic | 1 Tbsp. white sugar | 1 1/2 Tsp. Salt | 1 Tsp. Black Pepper | 1/2 cup vinegar | 2 teaspoons minced garlic | 1 pc. Thai chili, thinly sliced | Whisk together soda, vinegar, garlic, sugar, salt, and pepper in a medium bowl. | Place the Pork Belly in a Tupperware or Plastic Ware and pour in marinade. | Cover / Seal the Plastic Ware and place in refrigerator and marinate 2 hours or overnight. | Combine vinegar, garlic, and chili in a small bowl. Set aside. | Pre... | pork liempo | lemon soda | thai chili |
Pork Menudo Recipe (Menudong Baboy) | 30 mins | 60 mins | 1 hour 30 mins | 6.0 | 1 Kilo Pork cut into 1/2 inch cubes | 1 lemon | 1 tablespoon Worcestershire sauce | 1 small onion finely chopped | 2 tablespoon finely chopped garlic | 31/2 cups tomato sauce | 21/2 cups water | 3 tablespoon olive oil | 3 bay leaves | 2 teaspoon ground black pepper | 2 teaspoon ground oregano | 2 medium potatoes cut... | Mix cut pork with lemon and Worcestershire sauce. | Let it marinate for 1/2 hour. | Place wok or large pot over high heat | Add the olive oil | When the oil is hot, add onion, garlic, and bay leaves. | Stir fry until onion is translucent. | Add pork | Stir fry until pork is opaque. | Add tomato sauce and water | Stir t... | cubes | lemon | worcestershire sauce | tomato sauce | olive oil | bay leave | oregano | potato | bell pepper pick | garbanzo bean |
Pork Kaldereta Recipe (Kalderetang Baboy) | 15 mins | 60 mins | 1 hour 15 mins | 6.0 | 1 kilo of pork belly | 250 grams original style tomato sauce | 1 medium sized onion, sliced | 4 cloves of garlic, minced | 2 large potatoes, cut into bite sized cubes | 1 large carrot, cut into bite sized cubes | 1 red bell pepper | 1 green bell pepper | 4 cups of water | 230 grams of liver spread | cooking oil | 1 tsp... | Heat cooking oil in a casserole. About 2 tbsp. You can use a saute pan or a pot. Just make sure it is deep enough to fit all the ingredients. | Fry the carrots for about 3 minutes. Do not worry if you think its not cooked well. Because we will add these back to the stew and that will help soften the carrots more. Remov... | pork | original style tomato sauce | potato | carrot | bell pepper | liver spread | spanish paprika | cheese | salt and pepper |
Pinakbet Recipe | 15 mins | 25 mins | 40 mins | 5.0 | 1/4 kilo pork belly, cut into strips | Chicharon (Optional) | 34 tablespoons shrimp paste | Medium squash (Cut into cubes) | 1 pc. onion (chopped) | 3 minced Garlic | 1 tablespoon oil | 23 medium tomatoes (chopped) | 2 to 3 cups of water | 5 pcs. young okra (cut into halves diagonally) | 1/2 bunch string beans (cut int... | In a pan, saute onion and garlic over medium heat until tender and aromatic. | Add pork and cook for 3 to 5 minutes or until lightly browned. | Add the shrimp paste and continue to cook for about 2 minutes. | Add tomatoes and cook for about 5 minutes or until softened. | Add water and bring to a boil. | Simmer for 10 t... | pork | chicharon | kalabasa | tomato | young okra | sitaw | ampalaya | eggplant |
Filipino Pancit Canton Recipe | 15 mins | 20 mins | 35 mins | 8.0 | 1 Kilo Canton noodles | 1/2 lb pork belly, cut into strips | 1 pc chicken breast, cut into strips | Raw shrimps, deveined | 2 medium carrots, julienned | 8 pcs green beans, cut into diagonal strips | 1/2 medium cabbage, cut into strips | 1 small onion, sliced | 3 cloves garlic, minced | 1/4 cup soy sauce (adjust accord... | Heat a Large Pan. | Salt pork belly with 1/8 tsp salt and let it brown. Let fat dissolve and come out. | This step takes about 8-10 minutes. Discard oil leaving only 2 tbsp for sauteing. | Saute Chicken breast until brown (max. 4 minutes) | Add Shrimps and cook for 3 minutes. | Saute Garlic and Onions for 3 Minutes. | ... | canton noodle | pork | chicken | raw shrimp | carrot | sitaw | cabbage | chicken broth | salt and pepper |
Kare-Kare Recipe | 15 mins | 120 mins | 2 hours 15 mins | 6.0 | 1/4 kg beef | 1/4 kg tripe | 1 cup of peanut butter | 1/4 cup grounded toasted rice | 1/2 cup cooked Bagoong Alamang | 1 large onion, diced | 3 cloves of garlic, minced | 1 tablespoon atsuete seeds | 2 pieces eggplant, sliced 1 inch thick | 1 bundle Bok Choy (Pechay) | 1 bundle of String Beans | 1 bundle of okra | 3 tb... | Boil the Beef and Tripe in water for an hour or until cooked. | Strain and keep the stock. | Heat oil and atsuete seeds in a pan. Removed the seeds. | Saut garlic, onions until golden brown. | Add the stock, toasted rice and peanut butter. Add the beef and tripe. | Bring to a boil and simmer for 15 minutes. | Salt to t... | beef | tripe | peanut butter | rice | cooked shrimp paste shrimp paste | seeds | eggplant | bok choy | sitaw | okra |
Pork Embutido Recipe (Homemade Special) | 20 mins | 1 hour | 1 hour 20 mins | 6.0 | 1 lbs. Ground Pork | 3 pcs. Hotdog, cut in half | 2 pcs. Eggs, hard-boiled | 1/4 cup Sweet Pickle Relish | 1/4 cup Tomato Sauce | 1 Egg, raw | 1 cup Cheddar Cheese | 1/2 cup Red Bell Pepper, minced | 1/2 cup Green Bell Pepper, minced | 3/4 cup Raisins | 1/2 cup Carrots, minced | 1/2 cup Onion, minced | Salt and Pepper ... | In a Bowl, Mix all ingredient well. (Except Hotdogs and Boiled Eggs) | Spread the mixture on an aluminum foil. | Arrange the Hotdogs and hard boiled eggs on top of the mixtures. | Roll together with the foil into a cylindrical shape. | Steam for an hour. | Chill in the refrigerator. | Slice and Serve. | pork | hotdog | boiled | sweet pickle relish | tomato sauce | egg | cheddar cheese | bell pepper | raisin | carrot | salt and pepper | bread crumb |
Pork Sinigang With Gabi Recipe | 15 mins | 1 hour | 1 hour 15 mins | 6.0 | 1-Kilo Pork/pork ribs, cut into bite-size chunks | 3 tomatoes, quartered | 2 medium sized onions, halved | 3 pieces Gabi (Taro), peeled | Sinigang sa Sampalok Mix (With Gabi) | Patis (fish sauce) or salt | 1 liter Water (Add according to your choice) | 1 Bundle Kangkong (you can use more bundle if you want) | 1 bundle... | In a pot with water, boil pork, tomatoes, onions, Gabi until the Pork and Gabi become tender. | Add the Sinigang sa Sampalok mix, Labanos, Okra, String beans, Eggplant and Sili. | Season with Fish Sauce or Salt. | Adjust the sourness by adding more mix or water. | When Okra / Labanos are tender, add the Kangkong tops a... | bite size chunk | tomato | gabi | sinigang sa sampalok mix | your choice | kangkong | sitaw | radish | chili pansigang | okra | egg plant |
Pork Bopis Recipe | 15 mins | 1 hour | 1 hour 15 mins | 4.0 | 1/2 pork bopis set, (lungs, spleen, and heart) | 1 medium size Labanos, diced finely | 1 medium size Carrot, diced finely | 1 red bell pepper, diced finely | 1 big can button Mushroom, diced finely | 2 tablespoon black pepper, coarsely ground | 1/2 head garlic, crushed, minced | 1 medium size onion, chopped | 1/4 cup a... | Wash bopis set thoroughly and drain. | Put the whole bopis set in a big casserole and add enough water to cover, bring to a boil and simmer for 20-25 minutes. | Remove from casserole and drain, let it cool down. | Finely dice bopis set and keep aside. saut garlic and onion in a big wok. | Add in diced bopis and stir co... | pork bopis set | labano | carrot | bell pepper | button mushroom | size onion | annatto in oil | labuyo |
Bicol Express Recipe | 15 mins | 50 mins | 1 hour 5 mins | 4.0 | 1/2 lb. pork belly, diced | 2 cups thin coconut milk | 2 tablespoon fresh alamang (shrimp paste) | 10 pieces Thai chili pepper, stemmed and minced | 6 pieces long chili (siling haba, siling panigang), sliced | 3 cloves garlic, minced | 1 medium-sized onion, minced | 1 cup thick coconut cream | 3 tablespoon minced ginge... | Heat a pan and then pour-in the cooking oil. | Saut the garlic, onion, and ginger. | Add the pork and cook for 8 minutes or until the color becomes light brown. | Mix then coconut milk and alamang (shrimp paste). | Bring to a boil, lower heat and then simmer for 10 minutes. | Add chili peppers and cook until half the l... | pork | thin coconut milk | thai chili pepper | long chili | thick coconut cream | ginger | salt and pepper |
Filipino Pork Barbecue Recipe | 7 hours | 10 mins | 7 hours 10 mins | 2.0 | 1 Kilo Pork Belly, slice in 1-inch cuts | 1 Tsp. Garlic, finely minced | 1/2 cup Soy Sauce | 1/4 cup Calamansi Juice | 1/2 cup Banana or Tomato Catsup | 1 Can lemon soda or ginger ale | 1/2 cup Brown Sugar | 1 Tsp. Salt | 1 Tsp. Ground Black Pepper powder | Bamboo skewers pre-soak for 20 minutes before placing ske... | In a bowl, mixed together minced garlic, soy sauce, calamansi juice, catsup, half of the ginger ale or lemon soda, salt, black pepper. | Leave 1/2 cup of the marinade and sugar aside. | Put pork in a bowl and pour the rest of marinade. | Cover with plastic wrap, leave it for 2 hours or refrigerate overnight. | Pre-soak... | pork | calamansi juice | tomato catsup | ginger ale | brown sugar | black pepper powder | bamboo skewer |
Pork Adobo Recipe (Adobong Baboy) | 15 mins | 30 mins | 45 mins | 5.0 | 500g Pork Belly / Loin cut into 1-inch pieces | 4 cloves garlic, finely chopped | 1 white medium onion, finely chopped | 2 medium potatoes, cut into cubes and boiled (optional) | 1/2 tsp dried oregano | 1/2 tsp dried/fresh thyme | 1 tsp black pepper (or to taste) | salt (to taste) | 3 bay leaves | 1/2 cup dark soy sau... | Taking oil in a saucepan over medium heat. | Add in the chopped onions and garlic, saute it and let it sweat for 1 minute. | Add Pork and cook for 3 minutes, (stir for a while to cook) | Add in the water and increase the heat to high. | Let the water boil and for the pork to cook in it. | Decrease the heat to medium on... | pork | potato | dried oregano | dried thyme | bay leave | dark soy sauce | brown sugar |
Pork Afritada Recipe | 30 mins | 50 mins | 1 hour 20 mins | 4.0 | 500 grams pork belly | 2 tablespoons cooking oil | 150 grams garlicky sausages sliced into rings | 1/3 cup finely chopped onion | 1 teaspoon minced garlic | 1 bay leaf | 1 sprig oregano stripped | 2 cups chopped tomatoes | patis (fish sauce) to taste | pepper | 1 tablespoon soy sauce | 2 potatoes peeled and cut into we... | Cut the pork belly into two-inch pieces. | Heat the cooking oil in a pan. | Over high heat, brown the pork pieces in the hot oil. | Lower the heat to medium. | Add the sliced sausages, chopped onion, minced garlic, bay leaf, and oregano. | Season with fish sauce and pepper. | Cook, stirring often until the onion bits s... | pork | garlicky sausage | bay leaf | oregano | tomato | potato | carrot | bell pepper | sweet pea |
Beef Pochero Recipe (Pocherong Baka) | 20 mins | 1 hour | 1 hour 20 mins | 6.0 | 2 lbs beef short ribs | piece cabbage, quartered | 1 bunch Bok Choy (10 pcs) | 1 medium-sized potato, cubed | 2 large (saba) banana, sliced | 3 pieces chorizo, sliced thinly | 1 large tomato, diced | 1 medium-sized onion, diced | 2 tbsp whole peppercorn | 2 tbsp fish sauce | 1 tsp garlic | 1 small can tomato sauce | 1 ... | Heat oil in the pot and fry the banana until color turns golden brown. Once done, set the bananas aside | Put in the chorizo in the same pot and fry for about 3 to 5 minutes then set aside | Saute the garlic, onion, and tomato | Add the beef and cook for 5 minutes | Add the fish sauce, tomato sauce, and whole peppercor... | short rib | cabbage | bok choy | potato | banana | chorizo | tomato | whole peppercorn | sauce | garbanzo |
Beef Kaldereta Recipe (Caldereta) | 15 mins | 45 mins | 1 hour | 5.0 | 2 lbs. beef brisket, sliced into 1-inch chunks | 8.8 oz. (250 g) tomato sauce | 2.4 oz. (70 g) tomato paste | 1/2 cup liver spread or liver paste (see tips) | 1/2 cup soy sauce | 3 pcs. calamansi limes | 1 tsp. peppercorns, coarsely crushed | 45 cups water | 5 cloves garlic, minced | 2 small red onions, sliced | 3 pcs.... | In a large container, combined together with the soy sauce, juice of calamansi and peppercorns. Add the beef chops and toss to coat with marinade sauce. | Leave covered to marinate for about 30 minutes. | Heat the cooking oil and butter in a large saucepan. | Quickly stir-fry the carrots and potatoes. | Transfer the ca... | beef | tomato sauce | tomato paste | liver spread | calamansi lime | peppercorn | potato | carrot | bell pepper | green pea | bay leave | eye chily | cheese | butter |
Beef Sinigang Recipe (Sinigang Na Baka) | 10 mins | 1 hour | 1 hour 10 mins | 6.0 | 1 kg beef brisket/ribs cut into cube | 1 large Red Onion, chopped | 1 pack Tamarind Sinigang Mix | 2 medium Tomatoes, chopped | 4 pieces small Taro | 4 pcs. Okra medium sized, cut into two | 1 packet Spinach leaves | Fish Sauce | Pepper | Put the Beef and Onion in a pot. | Pour water in a pot until the meat is barely covered bring to a boil then simmer for 45 minutes. | Add the taro and chopped tomatoes, bring to a boil then simmer additional for 40 minutes. | Add the Sinigang Mix and Okra then cook for 5 minutes. | Add the spinach, season with pepper a... | beef | tamarind sinigang mix | tomato | taro | okra | spinach | sauce |
Batangas Bulalo Recipe | 15 mins | 4 hours | 4 hours 15 mins | 3.0 | 3 to 4 lbs. beef shank (with extra bones) | 4 pieces medium red onions, sliced | 1 tablespoon whole peppercorn | 1 1/2 tablespoons rock salt or coarse sea salt | 4 to 5 tablespoons fish sauce | 8 to 10 cups water | 1 small cabbage | 3 bunches of baby bok choy | 5 to 7 pieces chili peppers | 4 tablespoons fish sauce | 1... | In a large pot, bring water to boil, then add the marrow bones and beef shanks, cover it. Continue boiling until there is no blood coming out from the meat and bones. Then removed the meat and bones from the pot, cleaned it under cold water to remove the excess blood and scums. | Dump the water in the pot out and clean... | extra bone | whole peppercorn | coarse sea salt | cabbage | baby bok choy | chili pepper | calamansi |
Beef Adobo Recipe (Adobong Baka) | 15 mins | 45 mins | 1 hour | 4.0 | 500 grams beef, cut into thin slices | 1/2 cup soy sauce | 1/3 cup vinegar | 3 cloves garlic, chopped | 1 teaspoon peppercorns | 3 pieces bay leaves(Laurel) | 2 tablespoons brown sugar | 1/2 cup water | salt to taste | In a pot, combine beef, garlic, bay leaves, peppercorns brown sugar, and soy sauce. | Marinate for an hour or overnight in the fridge. | Pour water then simmer on a low heat for 40 minutes or until beef is tender. | Pour vinegar and simmer for another 5 minutes then season with salt and sugar according to taste. | Cook... | thin | peppercorn | bay leave | brown sugar |
Bistek Tagalog Recipe | 20 mins | 35 mins | 55 mins | 6.0 | 1 lb. Beef or Pork sirloin, thinly sliced | 1/4 cup soy sauce | 1 piece lemon or 3 pieces calamansi | 1/2 tsp ground black pepper | 3 cloves garlic, crushed | 1 large onion, sliced into rings | 3 tbsp cooking oil | salt to taste | Marinate Beef or Pork in Soy sauce, Calamansi, and ground black pepper for at least 1 hour | Heat the cooking oil in a pan then stir-fry the onion rings until the texture becomes soft. | Set aside. | In the same pan where the onions were fried, fry the marinated Beef or Pork (without the marinade) until color turns bro... | pork | calamansi |
Pancit Malabon Recipe | 20 minutes | 40 minutes | 1 hour | 6.0 | 1 kilo thick rice noodles | 6 tbsp achuete oil | 6 cups shrimp stock | 2 tbsp minced garlic | 1 cup all-purpose flour | 1 cup of water | 2 tbsp fish sauce | salt and pepper to taste | 2 cup napa cabbage, shredded | 1/2 kilo pork belly | 4 hard-boiled eggs, sliced | 1 1/2 cup shrimps, head on | 1/2 cup spring onions, ch... | Cook rice noodles according to package instructions. If using traditional Pancit Malabon rice noodles, soak it overnight. | Combine noodles, sauce, cabbage, crushed chicharon, and tinapa flakes. Toss, then transfer to a plate. | Top it with shrimps, pork, egg slices, spring onions, and fried garlic. Serve with sliced c... | thick rice noodle | shrimp stock | all purpose flour | salt and pepper | napa cabbage | pork | hard boiled egg | shrimp | green onion | calamansi | fried garlic bit | smoked tinapa | chicharon |
Gambas Recipe (Sizzling Shrimp Platter) | 10 mins | 15 mins | 25 mins | 5.0 | 4 tbsp olive oil | 1/4 cup butter | 1/2 kilo shrimp | 6 garlic cloves | /4 cup calamansi juice | parsley for garnish | salt to taste | In a shallow saut pan over medium heat, warm the Olive Oil and the Butter. | Add the Shrimp and Garlic cloves and saut quickly for about 3-4 minutes. | Add the calamansi juice, salt and pepper to taste. | Adjust seasonings to your liking. | Transfer to a warmed serving plate and sprinkle with the parsley and serve at o... | olive oil | butter | shrimp | 4 calamansi juice | parsley |
Pinangat Na Isda Recipe | 15 mins | 20 mins | 35 mins | 6.0 | 1 Kilo Fish ( Hiwas, Sapsap, Bisugo, Galunggong) cleaned and salted. | 10 pcs. Kamias (Bilimbi) | 3 medium Tomatoes (wedged cut) | Pinch of Salt | Black Pepper | 2 Cups of Water | In a large cooking pot, arrange the Fish and then add Kamias and Tomatoes. | Put a pinch of Salt and some Black Pepper and add water. | In a medium heat, cover the cooking pot and let boil. | When the water starts boiling, adjust the heat to low and continue to cook for 20 minutes. | Check if the Fish are already cooke... | fish hiwas | kamias | tomato | pinch salt |
Fish Ceviche Recipe (Kinilaw Na Isda Recipe) | 1 hour | 20 mins | 1 hour 20 mins | 6.0 | 1-Kilo (Tanigue, Tuna, or Tilapia), cut into cubes | 3/4 cup Vinegar | 1 thumb size Ginger, grated | 4 cloves Garlic, chopped | medium Onion, sliced | 2 pcs. hot chili | Salt | Pepper | Wash and clean your fish. | Slice your fish into cubes, scales and bones removed. | Simmer the vinegar for 20 minutes to remove the excess acidity. Let it cool. | Marinate the fish in vinegar for 15 minutes then drain. | Combine ginger, garlic and onion then add fish. | Add coconut creme ( optional) | Season with salt ... | tanigue | thumb size ginger | hot chili |
Relyenong Bangus Recipe (Bangus Relleno) | 1 hour | 15 mins | 1 hour 15 mins | 6.0 | 1 Large Bangus (Milkfish) | 1/4 kl. Ground Pork | 1 bulb onion, minced | 3 cloves garlic, minced | 1 medium carrot, minced | 1/4 cup of chopped red bell pepper | 1 egg | 1 small pack of raisin | 50 grams of pickles | 1 teaspoon salt | 1 teaspoon ground black pepper | Banana Leaves for wrapping (Optional) | 1/4 cup Soy ... | Preparation: | Ask the Vendor to Remove the Fish Bone from the Meat or for Relyeno instead, | Marinate the Skin with the mixture of soy sauce and calamansi for half an hour. | Boil the bangus meat in 1 cup of water for 5 minutes. | After which, remove the bones from its meat. | Saute garlic and onion. | Add ground pork... | bangus | pork | bulb onion | carrot | bell pepper | egg | raisin | pickle | banana leave | calamansi |
Sinigang Na Hipon Recipe | 10 mins | 20 mins | 30 mins | 7.0 | 6 cups Water | 1 lb Shrimps (with skin and head), seasoned with a little salt | 3 Plum Tomatoes, quartered | 2 Onions, chopped | 1 White Radish, sliced | 2 mild Green Chile Peppers | 6 Okra | 11/2 cups freshly squeezed Tamarind juice or to taste* | 2 Tablespoons Fish sauce or use Salt instead, to taste | 1 (10 oz) pack... | In a large pan, bring the water to a simmer (almost boiling). | Add the tomatoes, onions and sliced radishes and cook until the latter are tender-crisp (half-cooked). | Add the green chili peppers, okra, and tamarind juice and continue to cook for another 3 minutes. | Add the shrimp and season with salt or fish sauce, ... | a little salt | plum tomato | white radish | mild green chile pepper | okra | tamarind juice | kangkong |
Adobong Pusit Recipe (Squid Adobo) | 15 mins | 30 mins | 45 mins | 6.0 | 1 1/2 lbs squid (pusit) | 1/2 cup vinegar | 1 onion; chopped | 1 tomato; chopped | 45 cloves garlic; crushed | 1/4 cup soy sauce | Pepper | Salt (optional ingredient) | Wash and Clean the squid by removing all the entrails. | Saute garlic, onion, and tomato. | Add the squid, pepper, vinegar, and soy sauce. | Simmer until the dish is cooked. | Salt to taste. | Serve with Rice | squid | tomato |
Paella De Marisco Recipe | 20 mins | 40 mins | 1 hour | 3.0 | 100 Grams Fish Fillet | 10 Pcs. Mussels, cooked | 10 Pcs. Clams, cooked | 6 Pcs. Shrimp | 1 Cup Paella Rice | 3 Cups Clam Stock | 1 tsp. Paprika | 1 Red Bell Pepper, diced | 4 cloves Garlic, minced | 2 tbsp. Chopped Parsley | 1/4 cup Chopped Scallions | 1 Tomato, diced | 1 Onion, chopped | 2 tbsp. Olive Oil | 1 tsp. Sa... | Crush the garlic with a mortar and pestle. | Add the parsley and pound into a paste. | Mix in the olive oil and paprika. Set aside. | Heat oil in a pan. | Pan-fry the fish. Set aside. | Fry the shrimp in the same pan. Set aside. | In the same pan. Sautee the onions, bell peppers, and scallions. | Add the tomatoes and s... | fish fillet | mussel | clam | shrimp | paella rice | clam stock | paprika | bell pepper | parsley | green onion | tomato | olive oil |
Filipino Paella Recipe | 15 mins | 35 mins | 50 mins | 7.0 | 2 Cups rice | 1 Cup shrimp | 3 pcs Blue crabs, cleaned | 1/2 kilo Manila clams | 2 Fish fillet | 1/2 kilo mussels | 1 medium Onion, sliced | 2 Cloves garlic | 1/2 Red pepper | 1 Can green beans | 1 tsp saffron flower | 1 tsp annatto powder | 1 tbsp tomato paste | 1/2 Cup canned tomato | 1/2 Cup stocks from shrimp heads... | Heat the oil in a large frying pan over moderate heat, saute the garlic, and onion. | Stir in the annatto and mix well, then drop-in canned tomato and cook for a few minutes. | Add tomato paste and shrimp stock and bring to a boil. | Stir in clams, crabs, mussels, shrimp and fish, season with salt and pepper. | Cover a... | rice | shrimp | blue crab | manila clam | fish fillet | mussel | red pepper | sitaw | saffron flower | annatto powder | tomato paste | tomato | stock | canola cooking oil | salt and pepper |
Lumpiang Sariwa Recipe | 30 minutes | 40 minutes | 1 hour 10 minutes | 6.0 | 1 cup cornstarch | 1 1/2 cups water | 3 eggs, beaten | 1 teaspoon salt | 1 teaspoon sugar | 1 teaspoon oil | Nonstick cooking spray | 1 carrot (julienne) | 1 stock of celery (julienne) | 2 cloves of garlic (minced) | 1 spring onion (julienne) | 2 pounds (about 4 cups) ubod, julienne | 1 tablespoon cooking oil | 1 tbs s... | Mix cornstarch and water in a large bowl. Whisk together until smooth. Add eggs and salt. Beat to combine until smooth. | Set a 9-inch nonstick pan over low heat. Lightly spray surface of pan with nonstick cooking spray. | Add 1/4 cup batter. Tilt the pan with a circular motion so that the batter coats the surface even... | cornstarch | egg | nonstick cooking spray | carrot | stock celery | green onion | julienne | tbs soy sauce | salt and pepper | green leaf lettuce leave | peanut | peanut butter | corn starch |
Tortang Talong Recipe (Eggplant Omelette) | 15 mins | 12 mins | 27 mins | 3.0 | 1/4 cup Cooking Oil | 1 tsp Salt | 1 tsp Black Pepper | 1 tbsp minced Garlic | 1 tbsp minced White Onion | 1 Medium-sized Eggplant | 3 Eggs | Roast the eggplant for 10 mins | Crack the eggs and put in a bowl. Beat, add salt, pepper, garlic, onion and mix well. | Remove eggplants from the oven, let it cool, peel off the skin and flatten with fork. | Flatten the eggplant and dip in the egg mixture. | Heat pan, add oil, fry the dipped eggplant and make sure bot... | eggplant | egg |
Ginisang Togue Easy Recipe (Mung Bean Sprouts) | 5 mins | 25 mins | 30 mins | 4.0 | 1/2 cup cooking oil | 2 tsp ground black pepper | 2 tbsp brown sugar | 2 tsp salt | 30 g oyster sauce | 2 tbsp garlic minced | 1 red onion sliced | 1 medium sized carrot sliced | 4 pieces young corn sliced | 2 cups snow peas | 2 cubes tofu | 1/2 lb togue or mung bean sprouts | 1/2 kilo ground pork | 10 pieces quail... | Boil quail eggs for 4 minutes. Rinse, peel off shells and set aside. | Heat pot and add oil. Fry tofu until it is golden brown. Remove from heat, drain excess oil in paper towel. Cut into cubes. Set aside. | Reduce oil from the skillet leaving about 1 tbsp. Saute garlic and onion. Stir in the pork. Fry until medium bro... | brown sugar | oyster sauce | carrot | young corn | snow pea | tofu | mung bean sprout | pork | quail egg |
Ampalaya With Egg Recipe | 15 mins | 20 mins | 35 mins | 4.0 | 2 medium-sized Ampalaya | 2 eggs, beaten | salt | pepper | cooking oil | 3 cloves garlic, minced | 1 medium-sized onion, chopped | 1 medium-sized tomato, chopped | Clean the Ampalaya and slice in half lengthwise, remove the seeds and innards | Soak the ampalaya in 2 cups of water with 1 tbsp salt for 5 to 15 minutes. | Rinse the Ampalaya until dry. | In a Pan, heat the oil and saut the garlic, onion, and tomatoes. | Add the ampalaya and cook for about 5 minutes or until it is ten... | ampalaya | egg | tomato |
Ginataang Langka Recipe | 5 mins | 15 mins | 20 mins | 4.0 | 1/2 kg. Unripened Jackfruit | 2 cups Coconut Milk | 1 cup Coconut Cream | 5 cloves Garlic, minced | 1 medium Onion, diced | 1 tablespoon Shrimp Paste | 4 cloves Garlic, minced | 1 medium Onion, chopped | 23 Long Chili Peppers | Salt and Pepper | Cooking Oil | In a Pan, saute the garlic and onion. | Mix in the shrimp paste and jackfruit and cook for 1-2 minutes. | Add the coconut milk and bring to a boil then turn the heat down to simmer until the vegetable is slightly tender, about 10 15 minutes. | Stir in the coconut cream to thicken the sauce, together with the long chil... | jackfruit | coconut milk | coconut cream | long chili pepper | salt and pepper |
Adobong Kangkong Recipe | 10 mins | 15 mins | 25 mins | 5.0 | 1 Bundle of Kangkong (cleaned and hard stems removed) | 3 cloves Garlic (crushed) | 1 medium onion (sliced) | 1/2 cup soy sauce | 1/4 cup vinegar | 1 cup water | cooking oil | In a heated pan or wok, saute the Garlic and Onions. | Add water, Soy Sauce, and Vinegar. | Cover and Simmer for 10 minutes. | Add Kangkong and cook for 5 more minutes or until the Stems are totally cooked and tender. | Add more water if needed. | Serve with Ice cold Cook and Hot Rice. | hard stem |
Chop Suey Recipe (Chopsuey) | 20 mins | 15 mins | 35 mins | 6.0 | 1 Kilo Chicken Thighs (Sliced) | 5 to 8 Quail Eggs (Optional) | 1 tbsp Cornstarch | 1 tbsp soy sauce | 1 egg white | 4 cloves garlic chopped | 1 onion chopped | 2 tbsp olive oil | 2 cups cauliflower cuts in florets | 4 Oz snow peas | 1/4 cabbage sliced | 1 red bell pepper (sliced into strips) | 1 carrots peeled (sliced... | In a bowl, combine the chicken strips, 1 teaspoon cornstarch, soy sauce and egg white. | Mix well and marinate for 30 minutes. | Heat oil in a wok or saut pan over medium high heat. | Add garlic and onion; saut until onion is soft and wilted. | Add chicken strips and cook until meat is browned and no longer pink. | Add... | chicken | quail egg | cornstarch | egg white | olive oil | cauliflower | snow pea | cabbage | bell pepper | carrot | chicken broth |
Creamy Chicken Adobo (Adobo Sa Gata) | 10 mins | 45 mins | 55 mins | 5.0 | 1 kilo Chicken (legs/thighs) | 1/2 cup Vinegar | 1 cup Soy Sauce | 1 tsp coarsely ground black pepper | 3 tbsp vegetable oil | 1 tbsp minced garlic | 1 cup coconut cream | 1 red bell pepper, cut into strips | 23 finger chilies | Combine Vinegar, Soy Sauce, and ground pepper. | Pour over chicken, mixing well to let the flavor seep in. | Heat oil in a large saucepan and saute garlic until lightly golden. | Remove garlic. | Drain chicken and set aside marinade. | Quick-fry chicken pieces until skin are golden. | Add reserved marinade and garlic. ... | chicken | vegetable oil | coconut cream | bell pepper | finger chili |
Fish Sinigang Sa Kamias Recipe (Sinigang Na Isda) | 10 mins | 25 mins | 35 mins | 5.0 | 1 Kilo Medium Fish, (Any Type of Fish) | 10 pcs. Fresh or Frozen Kamias | 3 pcs. Tomatoes, wedged | 1 medium Onion, wedged | 4 pieces long green pepper | 7 leaves, mustard greens | 7 cups water | Salt & Pepper | 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 over medium heat for 10 to 12 minutes. | Add the remaining ingredients including salt and pepper. Stir. | Cove... | fish | frozen kamias | tomato | long green pepper | mustard green | salt pepper |
Sinigang Na Salmon Recipe | 15 mins | 20 mins | 35 mins | 6.0 | 1 Kilo Salmon (Belly or Head) | 1 Tbsp. oil | 1 small onion, peeled and sliced | 1 to 2 cloves garlic, peeled and minced | 2 medium tomatoes, chopped | 1 Tbsp. fish sauce | 4 cups water | 2 cups kamias | 1 banana chili | 1 6-inch labanos (daikon radish), peeled and cut into chunks | 1/2 bunch long beans (sitaw), ends t... | In a pan, heat oil over medium heat. | Add onions and garlic and saute until soft. | Add tomatoes and saute until soft. | Add fish sauce and continue to cook for about 2 to 3 minutes. | Add water and bring to a boil. | Add kamias and banana chili. | Add radish and cook for about 2 to 3 minutes. | Add long beans and coo... | salmon belly | tomato | kamias | banana chili | 6 labano | long bean | bok choy |
Bangus Sinigang Recipe (Sinigang Na Bangus) | 15 mins | 30 mins | 45 mins | 4.0 | 1 Medium Size Milk Fish (Bangus); cut into desired pieces | 1 ginger root, crushed | 2 tomatoes, quartered | 1 onion; sliced | 1 radish; sliced | 1 eggplant, sliced | 5 string beans cut into 2 lengths | 1 cup kangkong leaves | Sinigang mix or 2 crushed Tamarind (Sampalok) | 5 cups water | Salt or fish sauce (patis) | In a casserole, parboil fish with enough water to cover. | Add ginger root. | Simmer until fish is half cooked. | Add onion, tomatoes, and Sinigang Mix. Simmer for few minutes, then add vegetables. | Season with salt or fish sauce according to taste. | Cook until done. | Serve with rice. | size milk fish | ginger root | tomato | radish | eggplant | sitaw | kangkong | crushed tamarind |
Kwek Kwek Recipe | 5 minutes | 5 minutes | 10 minutes | 6.0 | 6 pieces chicken eggs if cooking tokneneng or 1820 pieces of quail eggs if cooking kwek kwek, hard boiled | 3 tbsp cornstarch | 1 cup water | 1 tablespoon annatto powder (atsuete) | 1 cup all-purpose flour | 1/2 tsp salt | 1/2 tsp ground black pepper | 2 cups vegetable oil or any cooking oil | 1 cup vinegar (you can us... | In a pot with water, bring the eggs to boil until it is well cooked. | Remove the shells. Put cornstarch in a container and then dredged the boiled eggs. | In a mixing bowl, mix together all the dry ingredients (flour, salt, and pepper). Set aside. | Dilute the annatto powder in a cup of warm water, mix it well. | Pour... | chicken egg | cornstarch | annatto powder | all purpose flour | any cooking oil | apple cider | pipino | cornstach | atsuete | chili | salt and pepper |
Chicken Pochero Recipe (Pocherong Manok) | 15 mins | 35 mins | 50 mins | 5.0 | 1 Kilo Chicken (cut into serving pieces) | 1 bunch Pechay | 1 bundle green beans, cleaned and ends trimmed | 4 pcs. Saging (Saba)sliced | 1 medium-sized onion, diced | 2 tsp whole peppercorn | 2 tbsp fish sauce | 1 tsp garlic | 1 small can tomato sauce | Heat oil in the pot and fry the banana until color turns golden brown. | Once done, set the bananas aside | Saut the garlic, onion, and tomato | Add the Chicken and cook for 5 minutes | Add the fish sauce, tomato sauce, and whole peppercorn and mix well | Add the water and simmer until meat is tender | Add the bok choy... | chicken | pechay | sitaw | saging | whole peppercorn | sauce |
Tinolang Manok Recipe (Chicken Tinola) | 15 mins | 40 mins | 55 mins | 6.0 | 1 Whole Chicken (chopped) | 2 pieces Sayote or a Medium sized Papaya | 3 cloves of garlic, peeled and minced | 2 thumbs of ginger, julienne | 1 medium-large onion, sliced | 3 cups of chicken broth or 1 Knorr chicken cube (dissolved in 3 cups of water) | 1 bunch of Malunggay | 2 tablespoon of fish sauce (patis) | 1 tabl... | Heat oil in a pan, saute garlic, onion, and ginger. | Add the chicken and cook, stir for 3 minutes or until chicken juice run clear. | Pour the fish sauce, mix occasionally for 2 minutes. | Add the chicken broth or the dissolved chicken cube. | Cover and simmer for 40 minutes. | Uncover and add sayote or papaya, mix an... | whole chicken | papaya | thumbs ginger | malunggay |
Filipino Fried Chicken Recipe | 15 mins | 20 mins | 35 mins | 6.0 | 1 Kilo Chicken (Legs / Thighs) | 1/4 cup Kalamansi Juice | 1/2 cup Soy Sauce | 3 cloves Garlic, peeled and minced | 1/2 tsp. Pepper | 1/2 tsp. Salt | 1/2 Cup Flour | 1/4 Corn Starch | Cooking Oil | In a large bowl, combine Kalamansi Juice, Soy Sauce, Garlic, salt, and pepper. | Add Chicken and marinate for at least an hour or overnight. | Drain Chicken from Marinade and let rest at room temperature for one hour. | In a shallow dish, combine cornstarch and flour. | Dredge Chicken in flour mixture to fully coat. | ... | chicken | calamansi juice | flour | corn starch |
Chicken In Sprite Recipe | 15 mins | 45 mins | 1 hour | 5.0 | 1 whole chicken | 500ml-700ml Sprite | 5 med sized onions, sliced | 1 stalk lemongrass | 1 calamansi or 1 tbsp lemon | 4 tbsp oyster sauce | 1 tbsp soy sauce | salt and pepper to taste | hot sauce (optional) | Put / Insert the Lemongrass (Tanglad) into the stomach of the chicken and rub the chicken with salt and calamansi or lemon juice. | Put the chicken in the deep pot and add the remaining ingredients like onion etc. | Cover and cook for 45 minutes over medium fire or until the Chicken becomes tender. | After 25 minutes o... | whole chicken | 700ml sprite | stalk lemongrass | calamansi | oyster sauce | salt and pepper | hot sauce |
Chicken Inasal Recipe (Homemade) | 1 hour | 20 mins | 1 hour 20 mins | 6.0 | 6 pcs. Chicken Wings, Breast or Legs (Medium Sizes) | 1 head garlic, macerated | 2 tbsps. chopped ginger | 1 tbsp. brown sugar | 1/3 cup Vinegar ( Coconut Vinegar) | 15 pieces calamansi, extract the juice | 4 stalks tanglad (lemon grass), julienne | salt and coarsely ground pepper | 1/2 cup Star Margarine | 1/4 cup Ats... | In a large bowl, Marinade the Chicken with all the Ingredients including garlic, vinegar, ginger,calamansi juice, a small amount of sugar, tanglad, salt, and pepper. | Rub the marinade on the meat. | Put the Marinated Chicken in a Chiller for 1 hour. | Heat the Pan over medium-heat and put margarine and annatto seeds. ... | chicken | ginger | brown sugar | calamansi | stalks tanglad | margarine | salt and pepper |
Lechon Manok Recipe | 2 hours | 1 hour 20 mins | 3 hours 20 mins | 5.0 | 1 Whole Chicken (dressed/cleaned) | 1 8 oz Sprite | 3 tbsp of white or brown sugar | 35 cloves of garlic, minced | 3 tbsp of garlic powder | 1 medium-sized Onion, sliced | 3 Tbsp. of Lemon or Calamansi juice | 1 thumb size Ginger | 1 or 2 stalks of Lemon Grass (Tanglad) | Ground Black Pepper | 3 bay leaves | 1 stick of... | Marinate the whole chicken in Sprite, soy sauce, calamansi juice, garlic, minced ginger, onions, pepper and sugar for an hour or more or Overnight | Preheat the oven to 325F. 250C if using turbo oven | Stuffed the Chicken cavity with the following tanglad (lemongrass) tied together, garlic powder, bay leaves and Pepper... | whole chicken | sprite | brown sugar | garlic powder | calamansi juice | thumb size ginger | stalks lemon grass | bay leave | butter |
Chicken Kaldereta Recipe (Kalderetang Manok) | 15 mins | 50 mins | 1 hour 5 mins | 6.0 | 1 Kilo Chicken (cut into chunks) | 2 medium carrots (cut into chunks) | 2 medium potatoes (cut into chunks) | 1 medium red bell pepper, strips | 3 cloves garlic | 1 medium onion, chopped | 1 cup water | 1 can (250mg) tomato sauce | 3 tbsp liver spread | 2 tbsp fish sauce (patis) | cooking oil | salt to taste | In a pan, saute the carrots, bell pepper, and the potato. | Cook until Tender and then set aside. | Saute the garlic and onion | Add the Chicken and cook until tender | After 2-3 minutes, add the Fish Sauce | Then add the Liver Spread and Tomato Sauce and Simmer for 5 mins. | Add the saute carrots, bell pepper, and the... | chicken | carrot | potato | bell pepper | tomato sauce | liver spread |
Special Chicken Embutido Recipe | 15 mins | 1 hour | 1 hour 15 mins | 6.0 | 1.5 lbs. Ground Chicken | 1 small Red Bell Pepper, minced | 1 small Green Bell Pepper, minced | 1 small Yellow Onion, minced | 1 Egg | 4 oz. Tomato Sauce | 1/2 cup Raisins | 1/2 cup Minced Carrots | 1/2 cup Cheddar Cheese | 3/4 cup Bread Crumbs | 2 tbsp. Olive Oil | 2 tbsp. Sweet Relish | 1/4 tsp. Ground Black Pepper |... | Combine all ingredients in a bowl. Mix well. | Wrap about a cup of the mixture in aluminum foil. | Arrange the wrapped embutido in a steamer. Steam for 45-60 minutes. | Slice and arrange on a serving platter. | Serve. | chicken | bell pepper | egg | tomato sauce | raisin | carrot | cheddar cheese | bread crumb | olive oil | sweet relish |
Chicken Afritada Recipe | 35 mins | 45 mins | 1 hour 20 mins | 5.0 | 1 1/2 lbs Chicken (Bite Size) | 1 large potato, chunks | 1 large carrot, chunks | 1 medium red bell pepper, chunks | 1 medium onion, chunks | 1/4 cup green peas | 4 cloves garlic, minced | 1/2 can 8 oz tomato sauce | 1 1/4 cup water | 1 tbsp fish sauce | Salt | Cooking oil | Heat cooking oil in a pan. | Saute potatoes, carrots and bell pepper and set aside | Using the same pan, saute garlic and onion | Add the Chicken | Simmer for 10-15 minutes or until tender. (requires occasional stirring). | Add the fish sauce and cook for 3 minutes. | Add water when it starts to dry up. | Bring to a bo... | chicken | potato | carrot | bell pepper | chunk | green pea | tomato sauce |
Arroz Caldo Recipe | 15 mins | 45 mins | 1 hour | 6.0 | 2 tablespoons vegetable oil | 3 garlic cloves, diced | 1 1-inch piece of fresh ginger, peeled and diced (plus 46 round slices) | 1 small onion or shallot, diced | a pinch of saffron | 1 pound of boneless skinless chicken thighs, cut into 1-inch pieces | 1 cup jasmine rice | 56 cups low-sodium chicken stock or water | 2... | In a pot, saut garlic in oil over medium heat and cook until golden brown and crisp, for about 2-3 minutes. Transfer garlic on a paper towel to drain; set aside. | Add ginger, onion, and saffron to the pot and cook until translucent, about 3 minutes. Stir in the pieces of chicken and brown for 5-6 minutes. | Add rice, ... | vegetable oil | ginger | shallot | a pinch saffron | chicken | jasmine rice | low sodium chicken stock | green onion | calamansi |
Filipino Chicken Barbecue Recipe | 2 hours | 15 mins | 2 hours 15 mins | 11.0 | 1-Kilo Chicken Wings or Thighs/others cut into small pieces | bamboo barbecue sticks | 1/2 cup banana ketchup | 1/2 cup vinegar or lemon juice (or calamansi juice) | 8 cloves garlic, crushed | 2 medium-size red onion, minced | 2 pcs birds eye chili or siling labuyo, chopped | 1 tsp. ground black pepper | 1 tsp. salt | Soak the barbecue sticks in water for half an hour and set aside. | Prepare the ingredients for the marinade. Mix together the vinegar, garlic, onion, chilies, salt, ketchup and pepper. | Mix very well and marinade the chicken pieces for about 1 to 3 hours. | Drain the chicken after marinating and set aside the marinad... | chicken | bamboo barbecue | banana ketchup | calamansi juice | size onion | labuyo |
Ginisang Repolyo with Eggs | 10 minutes | 10 minutes | 30 minutes | 6.0 | 2 tablespoons oil|6 large eggs well beaten|1 onion peeled and sliced thinly|2 cloves garlic peeled and minced|2 large carrots peeled and julienned|1 head cabbage shredded|1 tablespoon soy sauce|1 teaspoon sugar|1 sachet (8 grams) Magic Sarap all-purpose seasoning|pepper to taste | In a wide pan, heat about 2 tablespoons oil. Add beaten eggs and cook on low heat, breaking apart with the back of the spoon, until set but still slightly wet. Remove from heat and set aside.|In the pan, add another tablespoon of oil. Add onions and garlic and cook until softened.|Add carrots and cook for about 30 to 4... | egg | carrot | cabbage | magic sarap all purpose |
Nilagang Pasko | 20 minutes | 2 hours 40 minutes | 3 hours | 8.0 | 1 pound beef shanks|1 pound pork belly|1 pound chicken legs and thighs|1 pound ham|2 chorizo de Bilbao|1 large onion, peeled and quartered|1 teaspoon peppercorns|2 tablespoons fish sauce|2 corn on the cob, shucked and cut into thirds|2 large potatoes, peeled and quartered|10 pieces green beans, ends trimmed|2 Maggi chi... | In a large pot, combine beef shanks and water. Bring to a boil for about 10 minutes, skimming scum that floats. Drain and rinse the beef and the pot well.|Place blanched beef and enough cold water to cover it about 2 inches in the pot. Bring to a boil, skimming any foam that arises. Cover, lower heat, and simmer for 30... | beef | pork | chicken | ham | chorizo | peppercorn | the cob | potato | sitaw | green onion | cabbage | salt and pepper |
Adobong Paa nang Manok (Chicken Feet Adobo) | 15 minutes | 1 hour | 1 hour 15 minutes | 4.0 | 3 pounds chicken feet|water|4 slices ginger|2 stalks green onions, knotted|oil|1/2 cup vinegar|1/4 cup soy sauce|1 onion, peeled and chopped|1 head garlic, peeled and minced|2 bay leaves|1/2 teaspoon peppercorns, cracked|2 Thai chili peppers, minced|2 tablespoons oyster sauce|salt to taste | Trim chicken feet of nails and any dark, callused areas. Scrub with rock salt, rinse, and drain well.|In a large pot, combine chicken feet, enough water to cover, ginger slices, and green onion stalks. Boil for about 7 to 10 minutes, skimming scum that floats on top. Remove from pot and pat dry.|In a deep pot or wok, h... | chicken feet | ginger | stalks green onion | bay leave | peppercorn | thai chili pepper | oyster sauce |
Filipino Menudo | 15 minutes | 1 hour | 1 hour 15 minutes | 6.0 | 2 pounds pork shoulder cut into 1/2-inch cubes|1/4 cup soy sauce|2 tablespoons calamansi juice|1/2 teaspoon pepper|oil|3 medium potatoes peeled and cut into 1/2-inch cubes|2 large carrots peeled and cut into 1/2-inch cubes|1 medium red bell pepper seeded, cored, and cut into cubes|1 medium green bell pepper seeded, cor... | In a bowl, combine pork, soy sauce, calamansi/lemon juice, and pepper. Marinate for 10 to 15 minutes.|In a large pan, heat about 1/4 cup oil. Add potatoes and carrots and cook until lightly browned. Remove from the pan and set aside.|Remove excess oil except for about two tablespoons. Add bell peppers and cook on high ... | pork | calamansi juice | 1 2 cube | bell pepper | hot dog | chicken liver | tomato paste | tomato sauce | garbanzo bean | green pea | raisin |
Creamy Palabok | 20 minutes | 40 minutes | 1 hour | 8.0 | 1/4 cup oil|1/2 pound ground pork|1 tablespoon fish sauce|1 packet (8 gms) Maggi Magic Sarap|2 packs (250 ml each) Nestle All-Purpose cream|8 pieces poached shrimp|1 cup fried tofu cubes|2 tablespoons fried garlic bits|1 cup tinapa flakes|1 cup chicharon, crushed|1/4 cup chopped green onions|4 hardboiled eggs, peeled a... | Cook noodles in boiling water according to package directions. Drain well.|In a pan, heat about until the color is extracted. Remove the seeds from the pan.|Cook ground pork until lightly browned, breaking apart with the back of the spoon.|Season with fish sauce and Magic Sarap. Stir to distribute.|Add Nestle cream and... | pork | nestle all purpose cream | shrimp | fried tofu cube | fried garlic bit | tinapa flake | chicharon | green onion | egg | calamansi |
Pork Adobo | 15 minutes | 1 hour | 1 hour 45 minutes | 4.0 | 2 pounds pork belly, cut into 2-inch cubes|1 onion, peeled and sliced thinly|1 head garlic, peeled and minced|2 bay leaves|1 teaspoon salt|1/2 teaspoon pepper|1 tablespoon oil|1 cup vinegar|1/2 cup soy sauce|1 cup water | In a bowl, combine pork, onions, garlic, bay leaves, salt, and pepper. Place in the refrigerator and marinate for about 30 minutes.|In a wide, heavy-bottomed skillet over medium heat, heat oil. Add meat mixture and cook, turning occasionally, until pork is lightly browned.|Add vinegar and allow to boil, uncovered and w... | pork | bay leave |
Ampalaya con Tausi | 10 minutes | 40 minutes | 50 minutes | 6.0 | 3 medium ampalaya|1 pound pork belly, cut into thin strips|1 onion, peeled and chopped|3 cloves garlic, peeled and minced|2 large Roma tomatoes, chopped|1/2 cup water|1 can tausi (fermented black beans), rinsed and drained well|2 tablespoons light soy sauce|2 tablespoons Maggi oyster sauce|1 teaspoon brown sugar|1 teas... | Cut ampalaya lengthwise into halves. With a spoon, remove the seeds and scrape off the inner pith. Slice into 1/4-inch thickness and place in a bowl of cold water until needed. Drain well when ready to use.|In a wide pan/wok, add pork belly and cook until lightly browned and begins to render fat.|Add onions and garlic ... | ampalaya | pork | roma tomato | black bean | light soy sauce | brown sugar | cornstarch | salt and pepper |
Filipino-style Pineapple Glazed Ham | 20 minutes | 2 hours 40 minutes | 3 hours | 12.0 | 1 (about 7 to 8 pounds) fully cooked, bone-in ham|6 cups pineapple juice|3 cups Sprite or 7-up|2 cups dark beer|1 cup brown sugar|2 tablespoons salt|whole cloves|2 cups poaching liquid (from boiling the ham)|1 cup crushed pineapples|3/4 cup brown sugar|1/4 cup yellow mustard | In a deep pot, combine pineapple juice, beer, Sprite, sugar, and salt. Stir until dissolved.|Add ham and about 5 to 6 cloves, making sure the ham is fully submerged in the liquid.|Over medium heat, bring to a boil. Cover, lower heat, and continue to cook for about 50 to 60 minutes. Drain ham, reserving about 2 cups of ... | bone in ham | pineapple juice | sprite | dark beer | brown sugar | whole | the ham | crushed pineapple | yellow mustard |
Relyenong Bangus | 1 hour | 30 minutes | 1 hour 30 minutes | 4.0 | 1 large whole bangus|juice of 1 lemon|2 tablespoons soy sauce|1 cup water|oil|1 onion, peeled and chopped|2 cloves garlic, peeled and minced|1 large carrot, peeled and finely chopped|1/2 cup frozen green peas, thawed|1/4 cup raisins|2 tablespoons oyster sauce|salt and pepper to taste|1/2 cup flour | Scale fish and remove its innards, leaving the belly intact. Break the spine near the tail and right below the head.|Through the fish's neck, insert a long, thin spatula between the skin and the flesh, all the way to the tail. With the spatula, gently go around the sides of the fish to loosen and separate the flesh fro... | whole bangus | juice lemon | carrot | green pea | raisin | oyster sauce | salt and pepper | flour |
Filipino-style Fried Chicken | 10 minutes | 30 minutes | 4 hours 40 minutes | 4.0 | 1/2 cup soy sauce|1/4 cup calamansi or lemon juice|1 head garlic, peeled and minced|1 teaspoon salt|1/2 teaspoon pepper|3 pounds chicken legs or thighs|1/2 cup flour|1/2 cup corn starch|1 teaspoon baking powder|canola oil | In a bowl, combine soy sauce, calamansi juice, garlic, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Whisk until well combined.|Add chicken and toss to fully coat. Marinate for 4 hours or overnight. Drain chicken from marinade and pat dry.|In a shallow dish, combine flour, corn starch, baking powder, and the... | lemon juice | chicken | flour | corn starch | powder | canola oil |
Salt and Pepper Shrimp | 10 minutes | 20 minutes | 30 minutes | 6.0 | 2 pounds large shrimp, head-on and shell-on|1/2 cup flour|1/2 cup cornstarch|1 teaspoon salt|1 teaspoon black pepper|oil|1 head garlic, peeled and minced|2 jalapenos, cut into thin slices|1/2 cup green onions, chopped | Trim tendrils and claws off shrimp and rinse under cold running water. Drain well and pat dry.|In a bowl, combine flour, cornstarch, 1/2 of the pepper, and 1/2 of the salt. Dredge shrimp in flour mixture until coated.|In a wide, deep pan over medium heat, heat about 2 inches oil to about 350 F. Add shrimp in batches an... | shrimp | flour | cornstarch | jalapeno | green onion |
Creamy Pork Steak | 10 minutes | 1 hour | 1 hour 10 minutes | 6.0 | 3 pounds pork shoulder, sliced thinly|1/2 cups calamansi juice|1/4 cup soy sauce|1/4 cup water|1 teaspoon brown sugar|1 tablespoon oil|1 onion, peeled and sliced thinly|3 cloves garlic, peeled and minced|1/2 cup Nestle All-Purpose Cream|salt and pepper to taste | In a pot, combine pork shoulder, calamansi juice, soy sauce, water, brown sugar, and pepper. Stir to distribute. Cover with the lid and bring to a boil. Occasionally skim the scum that floats on top.|Lower heat and simmer for about 40 to 60 minutes until tender. Drain pork well and reserve the cooking liquid.|In a wide... | pork | calamansi juice | brown sugar | nestle all purpose cream | salt and pepper |
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