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Sweet Mango Barbecue Chicken Skewers | 45 minutes | 20 minutes | 5 hours 5 minutes | 6.0 | 1 pound boneless chicken thigh fillets|salt and pepper to taste|1 cup mango nectar|1/4 cup barbecue sauce or marinade|1/4 teaspoon red pepper flakes|1 teaspoon sesame oil | In a bowl, combine mango nectar, barbecue sauce, and red pepper flakes. Stir until well-distributed.|Trim chicken thigh fillets of extra fat. Rinse and drain well. Pat dry and cut into 1-inch strips. Season with salt and pepper to taste.|Add to the marinade and marinate in the refrigerator for at least 4 hours or overn... | chicken | salt and pepper | mango nectar | barbecue sauce | red pepper flake | sesame oil |
Beef Tapa | 10 minutes | 20 minutes | 20 minutes | 6.0 | 1/2 cup fish sauce|3/4 cup brown sugar|1 head garlic, peeled and minced|1/2 teaspoon ground black pepper|2 pounds carabao meat, sliced thinly|1 cup water|2 tablespoons canola oil | In a bowl, combine fish sauce, brown sugar, garlic, and pepper.|Add meat and massage with the marinade to coat fully. Cover and marinate in the refrigerator for about 2 hours or overnight. Drain beef from the marinade.|In a pan over medium heat, add meat in a single layer and water. Simmer until tender and most of the ... | brown sugar | carabao meat | canola oil |
Creamy Chicken Afritada | 15 minutes | 45 minutes | 1 hour | 4.0 | 1/4 cup oil|2 medium potatoes, peeled and cut into cubes|1/2 medium red bell peppers, seeded, cored, and sliced into strips|1/2 medium green bell peppers, seeded, cored, and sliced into strips|1 onion, peeled and chopped|3 cloves garlic, peeled and minced|3 pounds chicken, cut into serving parts|1 tablespoon fish sauce... | In a pan over medium heat, heat about 1/4 cup of oil. Add potatoes and carrots and cook until lightly browned. Remove from pan and drain well.|Remove excess oil except for about 1 tablespoon. Add bell peppers and cook for about 30 to 40 seconds. Remove from pan and drain on paper towels.|Add onions and garlic and cook ... | potato | bell pepper | chicken | tomato sauce | brown sugar | salt and pepper | nestle all purpose cream |
Bistek Tagalog (Filipino Beef Steak) | 15 minutes | 1 hour | 1 hour 45 minutes | 4.0 | 2 pounds top round or sirloin, sliced thinly|2 lemons, juiced (about 1/4 cup juice)|1/4 cup soy sauce|1 onion, peeled and sliced thinly|1 head garlic, peeled and minced|1/4 teaspoon pepper|3 tablespoons canola oil|1 cup water|salt to taste|1 onion, peeled and sliced into rings | In a bowl, combine beef, lemon juice, soy sauce, sliced onions, garlic,and pepper. Massage marinade into the meat and marinate for about 30 minutes.|Remove meat, onions, and garlic from marinade, squeezing and reserving excess liquid.|In a pan over high heat, heat oil. Add beef and cook for about 3 to 5 minutes per sid... | sirloin | lemon | canola oil |
Shrimp with Oyster Sauce | 10 minutes | 15 minutes | 25 minutes | 4.0 | 1 pound large shrimp, shell and head on|1 tablespoon canola oil|1 onion, peeled and sliced thinly|4 cloves garlic, peeled and minced|1 teaspoon fish sauce|1/2 cup tomato sauce|2 tablespoons oyster sauce|salt to taste | Using scissors, trim the shrimp tendrils. Rinse and drain very well.|In a pan over medium heat, heat oil. Add onions and garlic and cook until softened.|Add fish sauce and cook for about 1 to 2 minutes, stirring regularly.|Add tomato sauce and allow to simmer until reduced and thickened.|Add shrimp and continue to cook... | shrimp | canola oil | tomato sauce | oyster sauce |
Humba | 15 minutes | 1 hour | 1 hour 45 minutes | 4.0 | 2 pounds pork belly, cut into 1-1/2 inch cubes|1/4 cup vinegar|1/2 cup soy sauce|1 cup pineapple juice|1 tablespoon oil|1 small onion, peeled and sliced thinly|6 cloves garlic, peeled and minced|1 teaspoon peppercorns|2 bay leaves|1 can (6 ounces) tausi (salted black beans), drained and rinsed|1 cup pineapple chunks|1 ... | In a bowl, combine pork, vinegar, soy sauce, and pineapple juice. Marinate in the refrigerator for about 30 minutes. Drain meat from marinade, reserving liquid.|In a wide pot over medium heat, heat oil. Add onions and garlic and cook, stirring occasionally, until limp.|Add pork belly and cook, stirring occasionally, un... | pork | pineapple juice | peppercorn | bay leave | black bean | pineapple chunk | banana blossom | brown sugar |
Pork Adobo with Pineapple | 15 minutes | 1 hour | 1 hour 15 minutes | 6.0 | 1 tablespoon oil|3 pounds pork butt, cut into 1 1/2-inch cubes|1 onion, peeled and chopped|1 head garlic, peeled and minced|salt and pepper to taste|1 cup pineapple juice|1/2 cup vinegar|1/2 cup soy sauce|1/2 cup water|1 cup pineapple chunks | In a wide pan over medium-high heat, heat oil. Add pork and cook until lightly browned. Season with salt and pepper to taste.|Add onions and garlic and cook, stirring regularly, for about 1 to 2 minutes or until softened.|Add pineapple juice and vinegar. Allow to boil, uncovered and without stirring, for about 3 to 5 m... | 1 2 cube | salt and pepper | pineapple juice | pineapple chunk |
Paksiw na Lechon | 15 minutes | 40 minutes | 55 minutes | 6.0 | 1 tablespoon oil|1 large onion, peeled and sliced thinly|1 head garlic, peeled and minced|3/4 cup vinegar|2 cups water|2 cups lechon sauce, homemade or store-bought|3/4 cup brown sugar|3 pounds (about 4 cups) leftover lechon or lechon kawali, chopped into 1-inch pieces|3 bay leaves|1/2 cup liver spread|salt and pepper ... | In a pot over medium heat, heat oil. Add onions and garlic and cook until softened.|Add vinegar and water and bring to a boil, uncovered and without stirring, for about 3 to 5 minutes.|Add lechon sauce and sugar and stir to combine.|Add pork and bay leaves.|Lower heat, cover and continue to cook for about 15 to 20 minu... | lechon sauce | brown sugar | leftover lechon | bay leave | liver spread | salt and pepper |
Inihaw na Liempo | 15 minutes | 20 minutes | 8 hours 35 minutes | 6.0 | 1/2 cup calamansi juice|1/4 cup fish sauce|1 head garlic, peeled and minced|2 Thai chili peppers, minced|2 tablespoons brown sugar|1 teaspoon salt|1/2 teaspoon pepper|2 pounds pork belly, cut into 1/2-inch thick|1 tablespoon canola or sesame oil|2 tablespoons oyster sauce|1 cup vinegar|4 cloves garlic, peeled and mince... | In a bowl, combine calamansi juice, fish sauce, garlic, chili peppers, brown sugar, salt and pepper. Stir well until sugar and salt are dissolved.|Add pork belly and massage marinade into the meat. Transfer into a ziplock bag and marinate in the refrigerator for 4 hours or overnight, turning the bag once or twice.|Drai... | calamansi juice | thai chili pepper | brown sugar | pork | sesame oil | oyster sauce |
Sinabawang Tahong | 10 minutes | 15 minutes | 25 minutes | 4.0 | 1 tablespoon oil|1 onion, peeled and sliced thinly|2 cloves garlic, peeled and minced|1 thumb size ginger, peeled and julienned|1 large tomato, chopped|2 tablespoons fish sauce|4 cups water|2 pounds half-shell frozen mussels, thawed|salt and pepper|1 bunch fresh spinach, stems trimmed | In a pot over medium heat, heat oil. Add onions, garlic, and ginger and cook until softened.|Add tomatoes and cook, mashing tomatoes with the back of the spoon, until softened and release juices.|Add fish sauce and cook for about 30 to 40 seconds.|Add water and bring to a boil. Add mussels and cook, skimming scum that ... | thumb size ginger | tomato | half shell | salt and pepper | spinach |
Pinais na Hipon | 20 minutes | 20 minutes | 40 minutes | 4.0 | 1/2 pound shrimp|1/4 cup shrimp juice|1/4 pound pork belly, chopped|2 cups young coconut, shredded|1 onion, peeled and chopped|4 garlic cloves, peeled and minced|salt and pepper, to taste|2 cups coconut cream | Rinse banana leaves well and wipe down to dry and rid off any dirt or debris. Cut into about 6-inch squares.|Peel, devein, and cut shrimp into small pieces. Reserve shrimp heads.|In a bowl, combine 1/4 cup water and shrimp heads. With the back of a spoon, gently press heads to extract the juice. Using a fine-mesh sieve... | shrimp | shrimp juice | pork | young coconut | salt and pepper | coconut cream |
Daing na Bangus | 5 minutes | 10 minutes | 8 hours 15 minutes | 4.0 | 4 whole bangus, butterflied, gutted and deboned|1 cup vinegar|5 cloves garlic, peeled and crushed|1 teaspoon peppercorns, cracked|1 teaspoon salt|oil | Clean and debone the fish following the video below. Rinse under cold running water, removing any leftover blood and entrails. Drain well.|In a wide, deep dish (large enough to fit the fish), combine vinegar, garlic, peppercorns, and salt. Whisk together until salt is dissolved.|Add fish, making sure they are fully su... | whole bangus | peppercorn |
Chicken and Pork Adobo | 10 minutes | 1 hour | 1 hour 10 minutes | 6.0 | 1 tablespoon canola oil|1 onion, peeled and sliced thinly|1 head garlic, peeled and minced|1 1/2 pounds pork shoulder or belly, cut into 2-inch cubes|1 1/2 pounds chicken, cut into serving parts|1 cup vinegar|1/2 cup soy sauce|1 cup water|2 bay leaves|salt and pepper to taste | In a wide pan over medium heat, heat oil. Add onions and garlic and cook until softened.|Add pork and cook, turning as needed, until lightly browned. Cook, stirring occasionally, for about 7 to 10 minutes.|Add chicken and cook, stirring occasionally, until lightly browned and juices run clear.|Add vinegar and bring to ... | canola oil | pork | chicken | bay leave | salt and pepper |
Pinangat na Pompano | 10 minutes | 20 minutes | 30 minutes | 4.0 | 2 pieces whole Golden pompano, cleaned and gutted|salt and pepper to taste|1 tablespoon canola oil|1 onion, peeled and chopped|2 cloves garlic, peeled and minced|1 thumb-size ginger, peeled and minced|2 large Roma tomatoes, chopped|1 tablespoon fish sauce|2 cups water|1 tablespoon tamarind powder | Wash pompano inside and out and pat dry. Cut into half, if desired, and season with salt to taste and pepper to taste.|In a wide pan over medium heat, heat oil. Add onions, garlic, and ginger and cook, stirring regularly, until softened.|Add tomatoes and cook, mashing with the back of a spoon, until they begin to softe... | whole golden pompano | salt and pepper | canola oil | thumb size ginger | roma tomato | tamarind powder |
Pata Tim | 15 minutes | 2 hours 30 minutes | 2 hours 45 minutes | 4.0 | 4 pounds whole pork leg|3 tablespoons oil|1/2 cup Chinese cooking wine|1/4 cup vinegar|1 cup soy sauce|1/2 cup sugar|3 pieces star anise|4 cups water|4 pieces frehs shitake mushrooms|1 bundle bok choy, ends trimmed and leaves separated | Have the butcher cut pork leg at about 2 inches apart but not all the way through. Under cold running water, rinse pork leg. Pat dry.|In a wide pan over high heat, heat 2 tablespoons of the oil. Add pork leg and sear on all sides. Remove from pan and set aside.|In a large pot, combine Chinese cooking wine, vinegar, soy... | whole pork leg | chinese cooking wine | star anise | frehs shitake mushroom | bok choy |
Sinanglay na Tilapia | 15 minutes | 25 minutes | 45 minutes | 4.0 | 2 whole tilapia, cleaned, scaled, and gutted|2 large Roma tomatoes, diced|4 shallots, peeled and chopped|1 thumb-sized ginger, peeled and minced|1 teaspoon tamarind powder or 1 tablespoon lemon juice|2 bunches large pechay leaves, stems trimmed|4 (about 1 foot long each) pandan leaves|1 can (13.5 ounces) coconut milk|2... | Rinse fish and make sure innards are completely removed. Season with salt and pepper to taste.|In a bowl, combine tomatoes, shallots, ginger, and tamarind powder.|Rinse pandan leaves and pat dry.|Divide tomato-onion mixture and gently spoon into the belly cavity of each fish.|Wrap fish with pechay and tie with pandan t... | whole tilapia | roma tomato | shallot | ginger | tamarind powder | pechay leave | foot long each pandan leaves | coconut milk | finger chili pepper | salt and pepper |
Chicken Afritada | 10 minutes | 40 minutes | 40 minutes | 4.0 | 1/4 cup oil|2 medium potatoes, peeled and quartered|1 large carrot, peeled and cut into cubes|1/2 red bell pepper, cored and sliced into 1/2-inch thick strips|1/2 green bell pepper, cored and sliced into 1/2-inch thick strips|1 whole chicken( about 3 pounds), cut into serving pieces|1 small onion, peeled and sliced thi... | In a pan over medium heat, heat oil.|Add potatoes and carrots and cook, turning once or twice, until lightly browned. Remove from pan and drain on paper towels.|Remove excess oil from pan except for about 2 tablespoons.|Add bell peppers and cook for about 10 to 15 seconds. Remove from pan and drain on paper towels.|Add... | potato | carrot | bell pepper | whole chicken | roma tomato | sweet pea | salt and pepper |
Filipino Beef Tapa | 10 minutes | 10 minutes | 15 minutes | 6.0 | 1/2 cup soy sauce|1/4 cup calamansi juice|1 head garlic, peeled and minced|2 tablespoons sugar|1/2 teaspoon salt|1/4 teaspoon pepper|3 pounds beef sirloin, thinly sliced|canola oil | In a non-reactive bowl, combine soy sauce, calamansi juice, garlic, sugar, salt, and pepper. Stir until sugar and salt are dissolved.|Add beef and massage to fully coat with marinade. Keep overnight in the refrigerator to cure. Drain meat from marinade.|In a wide pan over medium heat, heat about 1 tablespoon oil.|Add b... | calamansi juice | beef | canola oil |
Chicken Caldereta | 15 minutes | 45 minutes | 1 hour | 6.0 | 1 (3 to 4 pounds) whole chicken, cut into serving parts|1/2 cup pineapple juice|1/4 cup soy sauce|salt and pepper to taste|1/4 cup canola oil|2 medium potatoes, peeled and quartered|1 large carrot, peeled and cut diagonally in a bias into 1/2-inch thick|1 small green bell pepper, cored, seeded and cut into 2-inch cubes... | In a large bowl, combine chicken, pineapple juice, soy sauce, and salt and pepper to taste. Marinate chicken for about 30 minutes. Drain very well, reserving liquid.|In a wide pan over medium heat, heat oil. Add potatoes and cook until lightly browned. Remove from pan and drain on paper towels.|Add carrots and cook unt... | whole chicken | pineapple juice | salt and pepper | canola oil | potato | 1 2 thick | bell pepper | thai chili pepper | tomato sauce | green olive | liver spread | any quick melt cheese |
Pork Spareribs Macao-style Asado | 10 minutes | 1 hour 50 minutes | 2 hours | 4.0 | 1 tablespoon canola oil|2 pounds pork spare ribs, cut into 1 1/2-inch pieces|4 cloves garlic, peeled and minced|1 cup water|1/2 cup soy sauce|4 pieces star anise|2 bay leaves|1/4 cup brown sugar|salt and pepper to taste | In a wide pan over medium heat, heat oil. Add pork and cook, turning as needed, until lightly browned.|Add garlic and cook for about 30 seconds or until aromatic.|Add water and soy sauce. Bring to a boil, skimming any scum that floats on top.|Add star anise and bay leaves.|Lower heat, cover, and continue to cook until ... | canola oil | pork spare ribs | star anise | bay leave | brown sugar | salt and pepper |
Lechon sa Hurno | 10 minutes | 6 hours | 18 hours | 6.0 | 4 pounds pork belly with ribs|1/2 cup vinegar|1 tablespoon salt|1 teaspoon garlic powder|1 teaspoon pepper | With a knife, pierce the skin a few times. Pour vinegar over and massage on the meat.|Rub garlic powder, salt, and pepper all over the meat.|Refrigerate overnight, uncovered and skin side up, to chill.|With paper towels, pat down surfaces the pork belly to completely dry. Arrange on a roasting pan fitted with a rack.|... | pork | garlic powder |
Chicken Tapa | 5 minutes | 20 minutes | 25 minutes | 6.0 | 3 pounds boneless, skinless chicken thigh or leg meat|1/2 cup soy sauce|1/4 cup lemon juice|1 head garlic, peeled and minced|2 tablespoons brown sugar|1/2 teaspoon salt|1/4 teaspoon pepper|1/2 cup water|1 tablespoon oil | In a non-reactive bowl, combine soy sauce, lemon juice, garlic, sugar, salt, and pepper. Stir until sugar and salt are dissolved.|Add chicken and massage to fully coat with marinade. Keep overnight in the refrigerator to cure. Drain meat from marinade.|In a wide pan, add chicken in a single layer and water. Simmer unti... | chicken | lemon juice | brown sugar |
Crispy Pata | 10 minutes | 2 hours 20 minutes | 10 hours 30 minutes | 4.0 | 1 whole pork leg|1 cup vinegar|1 can (12 ounces) 7-up or Sprite|1 head garlic, peeled and minced|1 tablespoon peppercorns|3 bay leaves|salt|5 cups oil|1 cup vinegar|1/4 soy sauce|2 shallots, peeled and chopped|3 cloves garlic, peeled and minced|2 Thai chili peppers, peeled and minced|salt and pepper to taste | With a knife, scrape any stray hairs on pork leg and trim off nails.|In a large pot over medium heat, combine pork leg, vinegar, 7-up, enough water to cover, garlic, peppercorns, bay leaves, and ? cup salt. Bring to a boil, skimming scum that may accumulate on top.|Lower heat, cover, and then simmer for about 1-1/2 to ... | whole pork leg | sprite | peppercorn | bay leave | shallot | thai chili pepper | salt and pepper |
Adobong Sitaw with Pork | 15 minutes | 30 minutes | 45 minutes | 4.0 | 1 tablespoon canola oil|1 pound pork belly, cut into thin strips|1 onion, peeled and sliced thinly|5 cloves garlic, peeled and minced|3/4 cup vinegar|1/4 cup soy sauce|1/2 cup water|1 bunch yard long beans (sitaw), ends trimmed and cut into 3-inch lengths|salt and pepper to taste|fried garlic bits, optional | In a skillet over medium heat, heat oil. Add onions and garlic and cook, stirring occasionally, until softened.|Add pork and cook, stirring occasionally, until lightly browned.|Add vinegar and bring to a boil, uncovered and without stirring, for about 3 to 5 minutes.|Add soy sauce and water. Cover, lower heat and conti... | canola oil | pork | sitaw | salt and pepper | fried garlic bit |
Chicken Menudo | 15 minutes | 50 minutes | 1 hour 5 minutes | 8.0 | 2 tablespoons canola oil|1/2 red bell pepper, cored, seeded and cut into cubes|1/2 green bell pepper, cored, seeded and cut into cubes|4 hot dogs, sliced thinly on a bias|1 onion, peeled and chopped|4 cloves garlic, peeled and minced|3 pounds boneless, skinless chicken thigh meat, cut into 1-inch cubes|2 tablespoons so... | In a wide pan over medium heat, heat 1 tablespoon of the oil. Add bell peppers and cook for about 30 seconds or until tender yet crisp. With a slotted spoon, remove from pan and drain on paper towels.|Add hot dogs and cook for about 1 to 2 minutes or until lightly browned. With a slotted spoon, remove from pan and drai... | canola oil | bell pepper | hot dog | chicken | pineapple juice | tomato | tomato paste | salt and pepper | potato | carrot | raisin |
Sinigang na Baka | 15 minutes | 2 hours | 2 hours 35 minutes | 4.0 | 3 pounds beef short ribs|10 cups water|1 onion, peeled and quartered|2 large Roma tomatoes, quartered|1 tablespoon fish sauce|6 gabi, peeled and halved depending on size|2 finger chilies|1 (6 inches) radish (labanos), peeled and cut into 1/2-inch thick on a bias|15 large tamarind pieces or 1 1/2 (1.41 ounces each) pack... | In a pot over medium heat, combine beef ribs and water. Bring to a boil, skimming scum that floats on top.|When the broth has cleared, add onions, tomatoes, and fish sauce.|Lower heat, cover, and cook for 1 to 1 1/2 hours or until meat is fork-tender.|Add gabi and cook for about 6 to 8 minutes or until soft.|Add chili ... | short rib | roma tomato | halved | finger chili | 1 2 thick | packages tamarind base powder | kangkong | salt and pepper |
Chicken Bistek | 10 minutes | 50 minutes | 2 hours | 6.0 | 3 pounds chicken, legs, thighs or whole cut up into serving parts|1 onion, peeled and sliced|4 cloves garlic, peeled and minced|1/2 teaspoon peppercorns, cracked|1/4 cup lemon or calamansi juice|1/4 cup soy sauce|1 tablespoon canola oil|1 cup water|2 tablespoons liver spread|salt to taste | In a bowl, combine chicken, onions, garlic, peppercorns, lemon juice, and soy sauce. Massage the marinade into the meat and marinate in the refrigerator for about 1 hour.|Drain chicken and squeeze excess liquid. Reserve marinade and aromatics.|In a wide skillet over medium heat, heat oil. Add chicken and reserved onion... | serving part | peppercorn | calamansi juice | canola oil | liver spread |
Tinolang Palaka | 10 minutes | 20 minutes | 30 minutes | 4.0 | 1 tablespoon canola oil|1 onion, peeled and chopped|3 cloves garlic, peeled and minced|1 thumb-sized ginger, peeled and julienned|1 tablespoon fish sauce|2 cups water|4 frog legs|1/2 bunch spinach|1 chayote|salt and pepper to taste | In a pot over medium heat, heat oil. Add onions, garlic, and ginger and cook, stirring regularly, until softened.|Add fish sauce and cook for about 1 to 2 minutes.|Add water and bring to a boil.|Add frog legs. Lower heat, cover, and cook for about 10 minutes or until frog legs are tender.|Add chayote and cook for about... | canola oil | ginger | frog leg | spinach | chayote | salt and pepper |
Chicken Kare-Kare | 15 minutes | 35 minutes | 45 minutes | 6.0 | 2 tablespoons rice flour|1 tablespoon canola oil|1 onion, peeled and sliced thinly|3 cloves garlic, peeled and minced|3 pounds chicken, cut into serving parts|1 tablespoon fish sauce|1 teaspoon annatto powder|3 cups water|2 large eggplant, cut into chunks|1/2 bundle long beans, ends trimmed and cut into 3-inch lengths|... | In a wide pan over medium heat, add rice flour. Cook, stirring regularly, for about 3 to 5 minutes or until lightly golden. Remove from pan and set aside.|In a pot over medium heat, heat oil. Add onions and garlic and cook until softened.|Add chicken and cook, stirring regularly, until lightly browned.|Add fish sauce a... | rice flour | canola oil | chicken | annatto powder | eggplant | long bean | pechay | peanut butter | salt and pepper |
Adobo sa Gata | 15 minutes | 1 hour 10 minutes | 1 hour 15 minutes | 4.0 | 3 pounds pork shoulder, cut into 2-inch cubes|1 onion, peeled and sliced thinly|1 head garlic, peeled and minced|1/2 teaspoon peppercorns|2 bay leaves|1 cup water|1/2 cup vinegar|1/4 cup soy sauce|1 tablespoon canola oil|1 cup coconut milk|2 Thai chili peppers, stemmed and chopped|salt to taste | In a pot over medium heat, combine pork, onions, garlic, peppercorns, bay leaves, water, vinegar and soy sauce. Bring to a boil for about 5 minutes, skimming scum that floats on top.|Lower heat, cover and simmer for about 30 to 40 minutes or until meat is tender. Drain meat. Reserve the aromatics and 1 cup of the liqui... | pork | peppercorn | bay leave | canola oil | coconut milk | thai chili pepper |
Ginataang Manok | 10 minutes | 30 minutes | 40 minutes | 6.0 | 1/4 cup canola oil|2 medium potatoes, peeled and quartered|1 onion, peeled and sliced thinly|2 cloves garlic, peeled and minced|1 thumb-size ginger, peeled and julienned|1 (3 to 4 pounds) whole chicken, cut into parts|1 tablespoon fish sauce|1 can (13.5 ounces) coconut milk|1/2 cup water|4 Thai chili peppers, stemmed a... | In a wide skillet over medium heat, heat oil. Add potatoes and cook, turning as needed, until lightly browned. With a slotted spoon, remove potatoes from the pan and drain on paper towels.|Remove excess oil from pan except for about 2 tablespoons. Add onions, garlic, and ginger and cook until softened.|Add chicken and... | canola oil | potato | thumb size ginger | whole chicken | coconut milk | thai chili pepper | bell pepper | salt and pepper |
Halabos na Hipon | 5 minutes | 10 minutes | 15 minutes | 4.0 | 2 pounds large shrimp, head-on|2 tablespoons butter|1 teaspoon canola or olive oil|1 head garlic, peeled and minced|1/2 cup 7-up or Sprite|1/2 teaspoon red chili pepper flakes|salt and pepper to taste | Using scissors, trim tendrils off shrimps. Rinse and drain very well.|In a skillet over low heat, add butter and oil.|When butter begins to melt, add garlic and cook, stirring frequently, for about 30 to 40 seconds or until lightly browned and aromatic.|Raise heat to high. Add shrimp and cook, stirring regularly, for a... | shrimp | butter | olive oil | sprite | red chili pepper flake | salt and pepper |
Chicken Binakol | 15 minutes | 45 minutes | 1 hour | 4.0 | 2 stalks lemongrass|1 tablespoon canola oil|1 onion, peeled and sliced thinly|3 cloves garlic, peeled and minced|1 thumb-size ginger, peeled and julienned|1 (about 3 to 4 pounds) whole native chicken, cut into serving parts|1 tablespoon fish sauce|4 cups coconut juice|1 cup young coconut meat (buko)|1 green papaya, pee... | Cut the stem and leaf ends of the lemongrass. Peel a few layers to get to the white part. Cut into 2-inch lengths and pound until with the back of a knife to release flavor. Set aside.|In a pot over medium heat, heat oil. Add onions, garlic, and ginger. Cook until softened.|Add chicken and cook until color changes and ... | lemongrass | canola oil | thumb size ginger | whole native chicken | coconut juice | young coconut meat | green papaya | spinach |
Totsong Bangus | 15 minutes | 20 minutes | 1 hour 5 minutes | 4.0 | 1 whole bangus, scaled, gutted and cut into serving pieces|salt and pepper to taste|canola oil|1 onion, peeled and sliced thinly|3 cloves garlic, peeled and minced|1 thumb-size ginger, peeled and julienned|2 large Roma tomatoes, chopped|2 squares tahure (fermented bean cakes), drained|2 tablespoons vinegar|1 cups water... | Rinse fish and drain well. Season with salt and pepper to taste.|In a skillet over medium heat, heat about 2 inch deep of oil.|Carefully add fish in the hot oil and cook for about 3 to 5 minutes on each side or until lightly browned. Remove from pan and drain on paper towels.|In another pan over medium heat, heat about... | whole bangus | salt and pepper | canola oil | thumb size ginger | roma tomato | squares tahure | black bean |
Filipino Pork Barbecue | 30 minutes | 20 minutes | 50 minutes | 50.0 | 6 pounds pork butt, sliced to 1-inch wide and 1/4-inch thick|3 cups 7-up|2 cups soy sauce|2 cups vinegar|2 cups oyster sauce|3 cups brown sugar|1 tablespoon ground black pepper|1 cup garlic, peeled and minced|10 Thai chili peppers (siling labuyo), minced|2 cups banana ketchup|1/2 cup sesame oil|1 cup white vinegar|3 cl... | Rinse pork strips and drain well. Pat dry.|In alarge bowl, combine 7-up, soy sauce, vinegar, 1 cup of the oyster sauce, brown sugar, garlic, black pepper, and chili peppers.|Add pork and massage meat to fully incorporate. Marinate, turning meat once or twice, in the refrigerator for at least 4 hours or overnight for be... | 1 4 thick | 7 up | oyster sauce | brown sugar | thai chili pepper | banana ketchup | sesame oil |
Adobong Kangkong | 15 minutes | 20 minutes | 35 minutes | 4.0 | 1 bunch kangkong|1 tablespoon canola oil|1 onion, peeled and sliced thinly|6 cloves garlic, peeled and minced|1/2 pound pork belly, , cut into 1/2 inch thick strips|1/2 cup vinegar|1/4 cup soy sauce|1/2 cup water|pepper to taste | Trim about 2 inches from the kangkong stalks and discard. Cut kangkong into 3-inch lengths, separating the sturdier stalks from the leaves. Wash thoroughly and drain well.|In wide skillet over high heat, heat oil. Add onions and garlic and cook, stirring regularly, until softened.|Add pork and cook, stirring regularly,... | kangkong | canola oil | pork |
Ginataang Alimasag | 25 minutes | 40 minutes | 1 hour 5 minutes | 6.0 | 6 blue crabs|water for steaming|1 tablespoon canola oil|1 onion, peeled and chopped|5 cloves garlic, peeled and minced|1 thumb-size ginger, peeled and julienned|4 Thai chili peppers|1 tablespoon fish sauce|4 cups coconut milk|1 small calabasa, peeled, seeded and cut into cubes|1 bunch long beans|1 cup coconut cream|sal... | Under cold running water, wash crabs well. Scrub shells with a kitchen brush to rid of dirt and grime.|In a steamer basket, arrange crabs belly side down and sprinkle with salt to taste. Place steamer basket in a pot filled with water. Over medium heat, steam crabs for about 20 to 25 minutes or until color changes to o... | blue crab | canola oil | thumb size ginger | thai chili pepper | coconut milk | calabasa | long bean | coconut cream | salt and pepper |
Tinolang Manok sa Upo | 10 minutes | 25 minutes | 35 minutes | 4.0 | 1 tablespoon canola oil|1 onion, peeled and sliced thinly|3 cloves garlic, peeled and minced|2 thumb-sized ginger, peeled and julienned|2 pounds bone-in chicken, cut into 3-inch pieces|2 tablespoons fish sauce|4 cups water|1 large upo, peeled and cut into 2-inch wedges (about 2 cups)|1 bunch fresh spinach leaves, stems... | In a pot over medium heat, heat oil. Add onions, garlic, and ginger and cook until softened.|Add chicken and cook, stirring occasionally, for about 2 to 4 minutes or until color changes and juices run clear.|Add fish sauce and cook, stirring occasionally, for about 1 to 2 minutes.|Add water and bring to a boil, skimmin... | canola oil | ginger | in chicken | 2 wedge | spinach leave | salt and pepper |
Pork Estofado | 15 minutes | 50 minutes | 1 hour 5 minutes | 4.0 | 1/4 cup canola oil|4 saba bananas, peeled and cut into 1-inch thick crosswise|1 onion, peeled and chopped|6 cloves garlic, peeled and minced|2 pounds pork shoulder, cut into 2-inch cubes|3/4 cup vinegar|1/2 cup soy sauce|1 cup water|1/4 teaspoon pepper|3 tablespoons brown sugar|1 large carrot, peeled and cut into 1-inc... | In a wide skillet, heat oil. Add bananas and cook, turning once or twice, until lightly browned. Remove from pan and drain on paper towels.|Remove oil from the pan except for about 2 tablespoons. Add onions and garlic and cook until softened.|Add pork and cook, stirring occasionally, until lightly browned.|Add vinegar ... | canola oil | saba banana | pork | brown sugar | 1 thick chunk | chinese sausage |
Bulalo Mami | 15 minutes | 3 hours | 3 hours 15 minutes | 4.0 | water|3 pounds bone-in beef shanks|1 onion|1 tablespoon peppercorns|2 tablespoons fish sauce|salt to taste|1 napa cabbage|1 package (16 ounces) fresh egg noodles|green onion|1 head garlic, peeled and minced|1/2 cup canola oil | In a large pot, combine beef shanks and enough cold water to cover. Bring to a boil.|Drain beef and rinse under cold water to remove impurities. Discard the liquid and rinse the pot.|In the pot, return meat and enough cold water to cover. Bring to a boil, skimming scum that accumulates on top.|When the broth has cleare... | in beef shank | peppercorn | napa cabbage | egg noodle | green onion | canola oil |
Ginisang Ampalaya at Hipon | 15 minutes | 15 minutes | 30 minutes | 4.0 | 4 medium ampalaya|1 tablespoon canola oil|1 onion, peeled and thinly sliced|2 cloves garlic, peeled and minced|2 large Roma tomatoes, chopped|1 tablespoon fish sauce|1/2 pound medium shrimp, peeled and deveined|1 cup water|2 eggs, beaten|1/2 teaspoon sugar|salt and pepper to taste | Cut ampalaya lengthwise and with a spoon, remove seeds and scrape off white pith. Sliced thinly and place in a bowl of cold water until needed. Drain well when ready to use.|In a wide skillet over medium heat, heat oil. Add onions and garlic. Cook, stirring regularly, until softened.|Add tomatoes and cook, mashing with... | ampalaya | canola oil | roma tomato | shrimp | egg | salt and pepper |
Laing | 15 minutes | 1 hour | 1 hour 15 minutes | 6.0 | 2 ounces dried gabi leaves|2 lemongrass stalks|1 tablespoon canola oil|1 onion, peeled and chopped|4 cloves garlic, peeled and minced|1 thumb-size ginger, peeled and minced|1 pound pork belly, diced|pepper to taste|1 tablespoon shrimp paste|4 cups coconut milk|8 Thai chili peppers, chopped|1 cup coconut cream|salt to t... | Go through the dried leaves, and shred into pieces. Inspect for any other stray leaves accidentally mixed in during the drying process and discard.|Remove and discard the dark green layers of the lemongrass until you get to the lighter green part. Using the back of a knife, pound ends of stalks to release flavor and th... | dried gabi leave | lemongrass stalk | canola oil | thumb size ginger | pork | coconut milk | thai chili pepper | coconut cream |
Paksiw na Pata | 10 minutes | 2 hours | 2 hours 10 minutes | 4.0 | 1 tablespoon canola oil|1 onion, peeled and sliced|4 cloves garlic, peeled and minced|2 pounds pork shanks or hocks, cut 2-inch thick|2 bay leaves|1/4 teaspoon peppercorns, cracked|1 cup vinegar|1/2 cup soy sauce|2 cups water|1/4 cup brown sugar|1/2 cup dried banana blossoms (lily buds)|salt to taste | In a heavy-bottomed pot over medium heat, heat oil. Add garlic and onions and cook until softened.|Add pork hocks and cook, turning occasionally, until lightly browned on all sides.|Add vinegar and bring to a boil, uncovered and without stirring, for about 2 to 4 minutes.|Add soy sauce, water, bay leaves, and peppercor... | canola oil | pork | bay leave | peppercorn | brown sugar | dried banana blossom |
Ginisang Upo at Hipon | 15 minutes | 20 minutes | 35 minutes | 4.0 | 1/2 pound medium shrimp, head on|3/4 cup water|2 medium upo|1 tablespoon oil|1 onion, peeled and sliced thinly|2 cloves garlic, peeled and minced|2 medium tomatoes, chopped|1 tablespoon fish sauce|salt and pepper to taste | Peel and devein shrimp, reserving heads.|In a bowl, combine shrimp heads and water. With the back of a spoon, mash heads to extract the juice. Strain and discard shrimp heads. Reserve the liquid.|Cut and discard stem and lower end of upo. Using a peeler or a paring knife, peel skin. Cut the gourd lengthwise.|If the int... | shrimp | upo | tomato | salt and pepper |
Pata Hamonado | 10 minutes | 2 hours | 2 hours 10 minutes | 4.0 | 1 tablespoon canola oil|1 (about 3 pounds) whole pork leg, cut into 2-inch thick pieces|1 onion, peeled and sliced thinly|4 cloves garlic, peeled and minced|1 cup pineapple juice|1/4 cup apple cider vinegar|2 cups water|1/2 cup soy sauce|1 teaspoon peppercorns|2 bay leaves|2 tablespoons brown sugar|salt and pepper to t... | In a wide, heavy-bottomed pan over medium-high heat, heat oil.|Add pork in a single layer and cook for about 2 to 3 minutes or until lightly browned. Turn and cook for another 1 to 2 minutes or until all sides are lightly browned.|Add onions and garlic and cook, stirring frequently, until softened.|Add pineapple juice ... | canola oil | whole pork leg | pineapple juice | apple cider vinegar | peppercorn | bay leave | brown sugar | salt and pepper | pineapple chunk |
Bulalo | 15 minutes | 5 hours | 5 hours 15 minutes | 4.0 | 3 pounds bone-in beef shanks|cold water|1 large onion, peeled and quartered|2 tablespoons fish sauce|1 tablespoon peppercorns|2 corn, husked and cut into halves|1 bunch pechay, leaves separated|2 green onions, stemmed and cut into halves|salt to taste|fish sauce to taste|calamansi juice to taste|Thai chili peppers, cho... | In a large pot, combine beef shanks and enough cold water to cover. Bring to a boil.|Drain beef and rinse under cold water to remove impurities. Discard the liquid and rinse the pot.|In the pot, return meat and enough cold water to cover. Bring to a boil, skimming scum that accumulates on top.|When the broth has cleare... | in beef shank | cold water | peppercorn | half | pechay | green onion | calamansi juice | thai chili pepper |
Kare-kareng Pata | 15 minutes | 2 hours | 2 hours 15 minutes | 4.0 | 3 pounds pork shanks, cut into 2-inch thickness|2 large eggplant, ends trimmed and cut into 1-inch thick|1 bundle long beans, sitaw, cut into 3-inch lengths|1 bundle pechay, ends trimmed and leaves separated|1/4 cup rice flour|1 1/2 tablespoons annatto powder|1 cup peanut butter|1 tablespoon canola oil|1 medium onion, ... | Rinse pork shanks under cold, running water. In a deep pot over medium heat, combine pork and enough water to cover. Bring to a boil, skimming any scum that accumulates on top.|Lower heat, cover, and simmer, adding more water as needed to maintain 7 cups, for about 1 to 2 hours or until pork shanks are very tender but ... | pork | eggplant | long bean | pechay | rice flour | annatto powder | peanut butter | canola oil | salt and pepper |
Ginisang Munggo at Sotanghon | 15 minutes | 1 hour 20 minutes | 1 hour 35 minutes | 6.0 | 2 ounces sotanghon|1 cup dried munggo (mung beans), washed and drained|2 quarts water|1 tablespoon canola oil|1 medium onion, peeled and chopped|3 cloves garlic, peeled and minced|1 large tomato, chopped|1 tablespoon fish sauce|1/2 pound shrimp, peeled, deveined and cut into 1/2-inch pieces|1 bunch fresh spinach, stems... | In a bowl, soak sotanghon in warm water for about 1 to 2 minutes or until just softened. Drain well and set aside.|In a pot over medium heat, combine beans and water. Bring to a boil, skimming off the froth that accumulates and beans that float on top. Lower heat, cover and cook for about 1 hour or until beans are soft... | sotanghon | dried munggo | canola oil | tomato | shrimp | spinach | salt and pepper |
Kilayin | 20 minutes | 40 minutes | 1 hour 30 minutes | 6.0 | 1 pound pork shoulder, cut into 1-inch strips|1 pound liver, cut into 1-inch strips|1 piece pork heart, cut into 1-inch strips|1 cup vinegar|salt and pepper|2 tablespoon oil|3 cloves garlic, peeled and minced|1 onion, peeled and chopped|1/2 pound pork lung, minced|1 tablespoon fish sauce | In one bowl, combine pork and 1/2 cup of the vinegar, 1 teaspoon salt, and 1/4 teaspoon pepper. Marinate for about 30 minutes.|In another bowl, combine the liver, heart, the remaining 1/2 cup of the vinegar, 1 teaspoon salt, and 1/4 teaspoon pepper. Marinate for about 30 minutes.|After marinating, drain pork from marin... | pork | liver | pork heart | salt and pepper | pork lung |
Ginataang Kalabasa, Sitaw at Hipon | 10 minutes | 20 minutes | 30 minutes | 4.0 | 1 tablespoon canola oil|1 onion, peeled and chopped|3 cloves garlic, peeled and minced|1 tablespoon fish sauce|2 cups coconut milk|2 finger chili peppers|2 cups kalabasa (kabocha squash), pared, seeded and cut into 2-inch chunks|2 cups sitaw (long beans), ends trimmed and cut into 3-inch lengths|1/2 pound large shrimp,... | In a wide pan over medium heat, heat oil. Add onions and garlic and cook until softened.|Add fish sauce and continue to cook, stirring occasionally, for about 1 minute.|Add coconut milk and chili peppers. Bring to a simmer. Lower heat and continue to cook for about 3 to 5minutes or until slightly reduced.|Add squash an... | canola oil | coconut milk | finger chili pepper | kalabasa | 3 length | tendril |
Kansi | 15 minutes | 2 hours | 2 hours 15 minutes | 4.0 | 2 pounds beef shanks|2 stalks lemongrass|1 tablespoon canola oil|4 cloves garlic, peeled and minced|8 cups water|1 thumb-size ginger, peeled and minced|1 onion, peeled and quartered|1 tablespoon annatto powder|1 package (1.41 ounces) tamarind powder soup base|1 can (20 ounces) green jackfruit, drained|8 pieces kamias|2... | Rinse beef shanks well to remove any blood or impurities. Drain well.|Peel the outer layer of the lemongrass stalks until you reach the pale central core. Cut into 3 to 4-inch lengths and with the back of the knife, lightly pound each piece. Set aside.|In a deep pot over medium heat, heat oil. Add beef shanks and cook... | beef | lemongrass | canola oil | thumb size ginger | annatto powder | tamarind powder soup base | green jackfruit | kamias | thai chili pepper | salt and pepper |
Crispy Pork Binagoongan | 15 minutes | 30 minutes | 45 minutes | 8.0 | 2 pounds pork belly|salt to taste|water|canola oil|1 onion, peeled and chopped|2 cloves garlic, peeled and minced|2 tomatoes, chopped|1/4 cup sauteed shrimp paste|1 tablespoon vinegar|2 eggplant|1 large mango, ripe and yellow but firm|2 tomatoes, seeded and diced|1 small onion, peeled and diced|1 tablespoon green onion... | In a deep pot, place pork belly, enough water to cover, and salt and pepper to taste. Bring to boil, skimming scum that floats on top.|Lower heat, cover, and cook for about 40 to 50 minutes or until tender but not falling apart.|Drain pork well and reserve 1/2 cup of broth.|Place pork on a wire rack over a baking sheet... | pork | canola oil | tomato | sauteed shrimp paste | eggplant | mango | green onion |
Pancit Palabok | 30 minutes | 30 minutes | 1 hour | 6.0 | 1/2 pound shrimp|canola oil|1/2 pound pork belly, diced|8 ounces firm tofu|1/2 cup tinapa flakes|1 head garlic, peeled and minced|1 cup pork cracklings (chicharon), crushed|4 hardboiled eggs, peeled and quartered|1/4 cup green onions, chopped|calamansi or lemon, cut into wedges|shrimp heads ( reserved from peeling the ... | Peel shrimp, leaving tail intact. Reserve shrimp heads. In a saucepan over medium heat, bring 1 cup water to a boil. Place shrimp in a fine-mesh sieve and dip in the boiling water until the shrimp change color. Remove from the pot and set aside. Reserve liquid.|In a skillet over medium heat, add pork belly and cook, st... | shrimp | canola oil | pork | firm tofu | tinapa flake | pork crackling | egg | green onion | calamansi | the shrimp | annatto seed | flour | shrimp bouillon | salt and pepper | rice noodle |
Lumpiang Sariwa | 20 minutes | 40 minutes | 1 hour | 12.0 | 1 tablespoon canola oil|1 onion, peeled and chopped|2 cloves garlic, peeled and minced|2 tablespoons fish sauce|1 pound carrots, peeled and diced|1 pound sweet potatoes (kamote), peeled and diced|1/4 pound green beans, ends trimmed and cut into 1/4 inch thick|1/2 pound bean sprouts|1 tablespoon sugar|1 cup corn starch|... | In a wide pan over medium heat, heat oil. Add onions and garlic and cook until softened.|Add fish sauce and cook for another 1 to 2 minutes.|Add carrots, sweet potatoes, and green beans. Stir to combine.|Lower heat, cover and cook for about 7 to 10 minutes or until tender.|Add mung bean sprouts and continue to cook unt... | canola oil | carrot | sweet potato | sitaw | bean sprout | corn starch | egg | spray | brown sugar | peanut | peanut butter | green leaf lettuce |
Fried Chicken a la Max's Restaurant | 20 minutes | 1 hour | 12 hours 20 minutes | 6.0 | 4 cups water|3/4 cup kosher salt|3/4 cup sugar|1 large onion, peeled and quartered|1 head garlic, peeled and crushed|2 bay leaves|1 tablespoon peppercorns|1 whole spring chicken (about 3 to 4 pounds)|2 tablespoons fish sauce|canola oil | In a large saucepan, combine 4 cups of water, sugar, and salt. Bring to a boil, stirring until sugar and salt are dissolved.|Remove from heat and refrigerate until completely cold. Add onion, garlic, bay leaves, and peppercorns.|Add chicken to pot to fully submerge in solution. Refrigerate overnight.|Drain chicken from... | kosher salt | bay leave | peppercorn | whole spring chicken | canola oil |
Lumpiang Shanghai | 30 minutes | 10 minutes | 40 minutes | 5.0 | 1 pound ground chicken or pork|1/2 cup green onions, finely chopped|1 can (8 ounces) water chestnuts, drained and finely chopped|1 medium carrot, peeled and shredded|3 cloves garlic, peeled and minced|1 tablespoon soy sauce|1 teaspoon salt|1/2 teaspoon ground black pepper|20 pieces spring roll wrappers|canola oil | In a bowl, combine ground chicken, green onions, water chestnuts, carrots, garlic, soy sauce, salt, and pepper until well distributed.|Separate wrappers into individual sheets and lay on a flat working surface.|Spoon about 1 heaping tablespoon of meat mixture on the lower end of the wrapper, closest to you.|Fold the bo... | chicken | green onion | water chestnut | carrot | spring roll wrapper | canola oil |
Ginisang Pusit | 10 minutes | 20 minutes | 30 minutes | 4.0 | 2 pounds squid|1/2 cup vinegar|4 cloves garlic, peeled and minced|1/2 teaspoon peppercorns, cracked|1 bay leaf|2 tablespoons canola oil|1 onion, peeled and thinly sliced|2 large Roma tomatoes, chopped|1 tablespoon fish sauce|salt and pepper to taste | Hold the tail tube portion of the squid and with fingers and pull the cuttlebone (the thin, clear cartilage inside the tube) from inside the body, leaving the ink sack intact. Rinse squid thoroughly and drain well.|In a pot over medium heat, combine squid, vinegar, 2 cloves of the garlic, peppercorns, and bay leaf. Bri... | squid | peppercorn | bay leaf | canola oil | roma tomato | salt and pepper |
Adobong Talaba | 10 minutes | 15 minutes | 25 minutes | 4.0 | 1 tablespoon canola oil|2 tablespoons butter|1 onion, peeled and chopped|4 cloves garlic, peeled and minced|2 thumb size ginger, peeled and julienned|2 pounds oysters, (meat only), drained well|1/4 cup soy sauce|pepper to taste|1/4 cup calamansi juice|salt to taste | In a pan over medium heat, heat oil. Add butter.|Add onions, garlic, and ginger. Cook until softened.|Add oysters and saute for about 1 minute.|Add soy sauce, pepper, and Thai chili peppers. Cook for about 1 minute.|Add calamansi juice and bring to a boil. Continue to cook for about 2 to 3 minutes or until sauce is sli... | canola oil | butter | thumb size ginger | oyster | calamansi juice |
Sinigang na Salmon Belly sa Kamias | 10 minutes | 20 minutes | 30 minutes | 4.0 | 6 cups water|1 tablespoon fish sauce|2 cups kamias|1 small onion, peeled and quartered|2 medium tomatoes, quartered|1 banana chili|1 cup labanos (radish), peeled and cut into chunks|1 cup long beans, ends trimmed and cut into 3-inch lengths|1 pound salmon belly, scaled and cut into pieces|1 eggplant, stemmed and cut in... | In a large pot over medium heat, bring water to a boil. Add fish sauce.|Add kamias, onions, tomatoes, and chili pepper. Cook for about 1 to 2minutes.|Add radish and cook for about 1 to 2 minutes.|Add long beans, eggplant, and okra and continue to cook for 2 to 3 minutes.|Add bok choy and cook for another 1 to 2 minutes... | kamias | tomato | banana chili | labano | long bean | salmon belly | eggplant | okra | bok choy |
Picadillo | 15 minutes | 2 hours | 2 hours 15 minutes | 4.0 | 1 tablespoon canola oil|1 small onion, peeled and chopped|2 cloves garlic, peeled and minced|2 pounds chuck roast, cut into 1 inch cubes|1 tablespoon fish sauce|2 large tomatoes, chopped|3 cups water|2 pieces chayote, peeled and cut into 1-inch cubes|salt and pepper to taste | In a pot over medium heat, heat oil. Add onions and garlic and cook until softened.|Add beef and cook, stirring occasionally, until no longer pink.|Add fish sauce and continue to cook for about 1 to 2 minutes.|Add tomatoes and cook until softened and begins to release juice.|Add water and bring to a boil. Lower heat, c... | canola oil | chuck roast | tomato | 1 cube | salt and pepper |
Spicy Tahong | 15 minutes | 15 minutes | 30 minutes | 4.0 | 2 pounds mussels|4 tablespoons olive oil|1 head garlic, peeled and minced|6 Thai chili peppers, stemmed and minced|1 onion, peeled and sliced thinly|1 bell pepper, cored, seeded, and cut into thin strips|1/4 cup tomato sauce|2 tablespoons dry sherry|salt and pepper to taste | Soak the mussels in a bowl of cold water for about 30 minutes. Rinse and drain well. Pull the beard and byssus from the shell to remove.|Place in a pot with enough water to cover. Bring to a boil just until the shells begin to open.|Completely pry open the shells and using a small knife, cut the rubbery muscle which ho... | mussel | olive oil | thai chili pepper | bell pepper | tomato sauce | dry sherry | salt and pepper |
Chicken Pochero | 15 minutes | 40 minutes | 55 minutes | 6.0 | 1/4 cup canola oil|3 saba bananas, peeled and halved|2 medium potatoes, peeled and quartered|1 onion, peeled and thinly sliced|2 cloves garlic, peeled and minced|3 pounds chicken, cut into serving parts|1 tablespoon fish sauce|1 cup tomato sauce|3 cups water|2 chorizo de bilbao, cut into 1-inch thick pieces|1 cup garba... | In a pot over medium heat, heat oil. Add bananas and fry until lightly browned. Remove from pan and drain on paper towels.|Add potatoes and fry until lightly browned. Remove from pan and drain on paper towels.|Remove excess oil except for about 2 tablespoons. Add onions and garlic and cook until softened.|Add chicken a... | canola oil | saba banana | potato | chicken | tomato sauce | chorizo | garbanzo bean | sitaw | napa cabbage | pechay | salt and pepper |
Pork Bistek | 15 minutes | 1 hour | 1 hour 15 minutes | 4.0 | 3 pounds bone-in pork chops, about 1/4 inch thick|1/2 cup calamansi or lemon juice|1/4 cup soy sauce|1 large onion, peeled and sliced thinly|1 head garlic, peeled and minced|1/4 teaspoon pepper|3 tablespoons canola oil|1 cup water|salt to taste|1 small onion, peeled and sliced into rings | In a bowl, combine pork, calamansi or lemon juice, soy sauce, onions, garlic, and pepper. Massage the marinade into the meat and marinate for about 30 minutes.|Drain meat, onions, and garlic from marinade, squeezing and reserving excess liquid. Set aside.|In a pan over medium-high heat, heat 2 tablespoons of the oil. A... | in pork | lemon juice | canola oil |
Ginataang Hipon | 10 minutes | 30 minutes | 40 minutes | 4.0 | 1 tablespoon canola oil|1 onion, peeled and chopped|1 thumb-size ginger, peeled and julienned|4 cloves garlic, peeled and minced|1 tablespoon fish sauce|1 can (13.5 ounces) coconut milk|2 Thai chili peppers or Finger chili peppers|1 pound large shrimps, tendrils trimmed|salt and pepper to taste | In a pot, heat oil over medium heat. Add onions, ginger, garlic, and cook, stirring regularly, until softened.|Add fish sauce and continue to cook, stirring regularly, for about 1 minute.|Add coconut milk and chili peppers and bring to a simmer. Lower heat and continue to cook for about 10 to 15 minutes or until reduce... | canola oil | thumb size ginger | coconut milk | finger chili pepper | tendril | salt and pepper |
Adobong Pusit sa Gata | 20 minutes | 20 minutes | 40 minutes | 4.0 | 2 pounds squid|4 cloves garlic, peeled and chopped|1/2 cup vinegar|1/2 cup water|1 bay leaf|salt and pepper to taste|1 tablespoon canola oil|1 onion, peeled and sliced thinly|1 thumb-sized ginger, peeled and julienned|2 large Roma tomatoes, chopped|1 tablespoon fish sauce|1 cup coconut milk|2 Thai chili peppers, stemme... | Holding the squid firmly, pull the head from the body including internal parts and tentacles. Pull out the clear cartilage inside the tube and discard.|Under cold running water, wash the inside and out to remove any debris or excess ink. Drain well and pat dry.|In a pot over medium heat, combine squid, 2 cloves of the ... | squid | bay leaf | salt and pepper | canola oil | ginger | roma tomato | coconut milk | thai chili pepper |
Sizzling Sisig | 15 minutes | 1 hour 30 minutes | 1 hour 45 minutes | 6.0 | 2 pounds pig face (snouts, ears, and jowls)|1 cup vinegar|1/4 cup soy sauce|1 head garlic, peeled and crushed|1 teaspoon whole peppercorns|2 bay leaves|1 tablespoon salt|water|1 large onion, peeled and diced|6 Thai chili peppers, stemmed and minced|1/2 cup calamansi juice|1 tablespoon Liquid seasoning (I used Maggi)|1/... | In a large pot, combine pig face, vinegar, soy sauce, garlic, peppercorns, bay leaves, about 1 tablespoon salt, and enough water to completely cover pork.|Bring to a boil, skimming scum that floats on top. Lower heat, cover, and simmer for about 50 minutes to 1 hour or until meat is tender. Remove from heat and drain w... | pig face snout | whole peppercorn | bay leave | thai chili pepper | calamansi juice | liver spread |
Bopis | 15 minutes | 40 minutes | 1 hour | 4.0 | 2 pounds minced pork lungs|1/2 cup vinegar|1 teaspoon salt|2 tablespoons canola oil|1 onion, peeled and chopped|4 cloves garlic, peeled and minced|1 tablespoon fish sauce|1 large carrot, peeled and diced|1/2 green bell pepper, seeded and chopped|1/2 red bell pepper, seeded and chopped|4 Thai chili peppers, stemmed and ... | In a bowl, combine minced pork lung (or bopis mix), vinegar, and salt. Marinate for about 10 minutes.|In a wide skillet over medium heat, heat oil. Add onions and garlic and cook until softened.|Add fish sauce.|Add minced pork lungs and bring to a boil. Cook, stirring occasionally, for about 20 to 30 minutes or until l... | pork lung | canola oil | carrot | bell pepper | thai chili pepper |
Chicken Bicol Express | 10 minutes | 40 minutes | 50 minutes | 6.0 | 1 tablespoon canola oil|1 onion, peeled and chopped|4 cloves garlic, peeled and minced|1 thumb-size ginger, peeled and minced|2 pounds boneless, skinless chicken thigh or breast meat, cut into 1-inch cubes|1 tablespoon sauteed shrimp paste|1 can (14 ounces) coconut cream|10 pieces Thai chili peppers, stemmed and minced... | In a wide pan over medium heat, heat oil. Add onions, garlic, and ginger. Cook until aromatic.|Add chicken and cook, stirring occasionally, until lightly browned.|Add shrimp paste and cook, stirring occasionally, for about 1 to 2 minutes until meat is evenly coated.|Add coconut cream and Thai chili peppers.|Bring to a ... | canola oil | thumb size ginger | chicken | sauteed shrimp paste | coconut cream | thai chili pepper | finger chili | salt and pepper |
Filipino-style Picadillo with Potatoes | 10 minutes | 20 minutes | 30 minutes | 6.0 | 1 tablespoon canola oil|1 small onion, peeled and chopped|2 cloves garlic, peeled and minced|1 pound ground beef|3 large Roma tomatoes, chopped|1 tablespoon fish sauce|2 cups water or beef broth|2 medium potatoes, peeled and cubed|salt and pepper to taste|1 tablespoon canola oil|1 onion, peeled and chopped|2 cloves gar... | In a pan over medium heat, heat oil. Add onions and garlic and cook until limp.|Add ground beef and cook, breaking to pieces with the back of a spoon, until lightly browned. Drain excess fat, if any.|Add fish sauce and cook for about 1 to 2 minutes.|Add tomatoes and cook, mashing with the back of aspoonuntil softened a... | canola oil | beef | roma tomato | beef broth | potato | salt and pepper | tomato sauce | crushed tomato | carrot | raisin | green pea | green olive |
Cocido | 15 minutes | 3 hours | 3 hours 15 minutes | 6.0 | 3 tablespoons canola oil|3 saba bananas, peeled and halved|1 pound bone-in beef shank|1 large onion, peeled and quartered|3 cloves garlic, peeled|1 teaspoon peppercorns|8 cups water|2 teaspoons salt|5 ounces chorizo de bilbao|4 ounces ham slices|1/2 whole chicken, cut into serving parts|15 ounces garbanzo beans, draine... | In a pot over medium heat, heat about 1 tablespoon of oil. Add beef shank and cook on both sides until lightly seared. Remove from pot and set aside.|Add water to the pot and bring to a boil. Return beef shanks and continue to boil, skimming scum that floats on top.|When the broth has cleared, add onions, garlic, peppe... | canola oil | saba banana | in beef shank | peppercorn | chorizo | ham | whole chicken | garbanzo bean | cabbage | sitaw | pechay | eggplant |
Pinakbet | 15 minutes | 30 minutes | 45 minutes | 4.0 | 1 tablespoon canola oil|1 onion, peeled and chopped|2 cloves garlic, peeled and minced|1/2 pound pork belly, cut into 1-inch cubes|1 tablespoon shrimp paste|2 Roma tomatoes, chopped|2 cups water|1/2 small kalabasa, peeled and cut into pieces|8 okra, ends trimmed|1/2 bunch long beans, ends trimmed and cut into 3-inch le... | In pot over medium heat, heat oil. Add onions and garlic and cook, stirring regularly, until softened.|Add pork and cook, stirring occasionally, until lightly browned.|Add shrimp paste and continue to cook, stirring occasionally, until it begins to brown.|Add tomatoes and cook, mashing with the back of a spoon, until s... | canola oil | pork | roma tomato | kalabasa | okra | long bean | ampalaya | eggplant | salt and pepper |
Tokwat Baboy | 20 minutes | 1 hour | 1 hour 20 minutes | 6.0 | 1 piece (about 1/2 pound) pork ear|1 pound pork belly|water|1 small onion, peeled and quarted|1 head garlic, peeled and crushed|2 bay leaves|1 teaspoon peppercorns|1 tablespoon salt|1 package (16 ounces) block firm tofu, cut lengthwise into thirds|1/2 cup oil|1/2 cup pork broth (from boiling pork)|1 1/2 cups vinegar|1/... | In a pot over medium heat, combine pork ear, pork belly, and enough water to cover. Add onions, garlic, bay leaves, peppercorns, and salt. Bring to a boil, skimming scum that floats on top.|Lower heat, cover, and simmer for about 45 minutes to 1 hour or until meat is fork-tender.|Remove from heat and drain well, reserv... | pork | bay leave | peppercorn | firm tofu | pork broth | shallot | thai chili pepper |
Ginataang Puso ng Saging | 15 minutes | 30 minutes | 45 minutes | 6.0 | 2 large banana hearts (about 4 pounds)|2 tablespoons rock salt|1 tablespoon canola oil|1 onion, peeled and chopped|3 cloves garlic, peeled and minced|1/2 pound pork belly, diced|1 tablespoon fish sauce|1 can (13.5 ounces) coconut milk|2 Thai chili peppers, stemmed and minced|salt and pepper to taste | Peel and discard the outer, fibrous skin layers of banana heart until you reach the lighter, softer core.|Trim off the stem and discard. Cut into half and slice thinly.|In a large bowl, place theshredded banana heart and rocksalt. Let stand for about 10 to 15 minutes or until it begins to release liquid.Using hands, sq... | banana heart | rock salt | canola oil | pork | coconut milk | thai chili pepper | salt and pepper |
Paella | 30 minutes | 1 hour | 1 hour 30 minutes | 12.0 | 3 pounds whole chicken, cut into serving parts|1 tablespoon sweet paprika|salt and pepper to taste|2 tablespoons olive oil|5 ounces chorizo de bilbao, sliced thickly|3 cloves garlic, peeled and minced|1 onion, peeled and chopped|1 cup tomato sauce|4 cups long grain rice|1 teaspoon saffron threads|6 cups warm water|1 po... | In a bowl, combine chicken, sweet paprika, and salt and pepper to taste. Rub onto thechicken and marinate in the refrigerator for about 30 minutes.|In a paella pan or wide skillet over medium heat, heat olive oil. Add chorizo de bilbao and cook for about 2 to 3 minutes or until lightly browned. Remove from pan and set ... | whole chicken | sweet paprika | salt and pepper | olive oil | chorizo | tomato sauce | long grain rice | saffron thread | warm water | tendril | littleneck clam |
Lumpiang Ubod | 20 minutes | 40 minutes | 1 hour | 8.0 | 1 tablespoon canola oil|1 onion, peeled and chopped|2 cloves garlic, peeled and minced|1/4 pound pork belly, diced|1/2 pound shrimp, peeled and coarsely chopped|1 tablespoon fish sauce|1/2 cup water|2 pounds about 4 cups ubod, cut into matchsticks|salt and pepper to taste|green leaf lettuce leaves, ends trimmed and lea... | In a wide pan over medium heat, heat oil. Add onions and garlic and cook until softened.|Add pork and cook until lightly browned.|Add shrimp and cook, stirring occasionally, until color changes.|Add fish sauce and cook for another 1 to 2 minutes.|Add water and continue to cook until pork is tender.|Add ubod. Lower heat... | canola oil | pork | shrimp | matchstick | salt and pepper | green leaf lettuce leave | brown sugar | peanut | corn starch | peanut butter | cornstarch | egg | nonstick cooking spray |
Rellenong Manok | 40 minutes | 1 hour 30 minutes | 2 hours 10 minutes | 8.0 | 1 (4 to 5 pounds) whole chicken, deboned|1/2 cup calamansi or lemon juice|2 tablespoons soy sauce|? teaspoon pepper|3 hard boiled eggs, peeled|1/4 cup mayonnaise|2 tablespoons butter, melted|1 1/2 pounds ground pork|1 cup crushed pineapple, drained|1 onion, peeled and grated|1 large carrot, peeled and shredded|1/4 cup ... | In a large bowl, combine calamansi juice, soy sauce and pepper. Marinate deboned chicken in mixture for about 1 hour (under refrigeration), turning chicken occasionally. Drain chicken well and pat dry.|In a large bowl, combine ground pork, pineapple, onion, carrots, bread crumbs, cheese, raisins, ketchup and beaten egg... | whole chicken | lemon juice | hard boiled egg | mayonnaise | butter | pork | crushed pineapple | carrot | bread crumb | sharp cheddar | raisin | banana ketchup | egg |
Ginisang Togue | 10 minutes | 10 minutes | 20 minutes | 4.0 | 1 tablespoon canola oil|1 onion, peeled and sliced thinly|2 cloves garlic, peeled and minced|1/2 pound shrimp, peeled and deveined|1 tablespoon fish sauce|1 large carrot, peeled and cut thinly on a bias|12 pieces green beans, ends trimmed and cut thinly on a bias|1 package (16 ounces or about 4 cups) bean sprouts|salt ... | In a wok or wide, heavy-bottomed skillet over high heat, heat oil. Add onions and garlic and cook until softened.|Add shrimp and cook, stirring regularly, for about 1 to 2 minutes or just until color changes.|Add fish sauce and cook for about 1 minute.|Add carrots and green beans and cook, stirring regularly, for about... | canola oil | shrimp | carrot | sitaw | bean sprout |
Instant Pot Filipino-style Spaghetti | 5 minutes | 15 minutes | 20 minutes | 6.0 | 1 tablespoon canola or olive oil|4 Filipino hot dogs, cut on a bias about 1/4-inch thick|1 pound ground beef|salt and pepper to taste|1 teaspoon Italian seasoning|1 onion, peeled and chopped|1/2 green bell pepper, seeded, cored, and chopped|1/2 red bell pepper, seeded, cored, and chopped|2 cloves garlic, peeled and min... | Using the SAUTE feature on NORMAL, heat the canola oil.|Add the hot dogs and cook until lightly browned. Remove from pan and set aside.|Add ground beef, breaking apart with the back of the spoon. Cook, stirring regularly until no longer pink and begins to render fat.|Add onions, bell peppers, and garlic and cook until ... | olive oil | filipino hot dogs | beef | salt and pepper | italian | bell pepper | spaghetti | sweet style filipino spaghetti sauce | tomato | beef broth | quick melt cheese |
Sinigang na Inihaw na Liempo | 15 minutes | 30 minutes | 45 minutes | 6.0 | 2 pounds pork belly, sliced into 1/2-thick strips|salt and pepper to taste|8 cups water|1 medium onion, peeled and quartered|2 large tomatoes, quartered|4 pieces gabi, peeled and halved|1 (6-inch) radish, peeled and sliced to 1/2-inch thick half-rounds|1/2 bunch long beans, ends trimmed and cut into 3-inch lengths|1 eg... | Season pork with salt and pepper and marinate for about 10 to 15 minutes.|Grill over hot coals until nicely charred and cooked through, turning on sides as needed. Remove from heat and cut into serving pieces.|In a pot over medium heat, combine pork and water and bring to a boil.|Add onions and tomatoes. Lower heat, co... | pork | salt and pepper | tomato | halved | 1 2 thick half rounds | long bean | okra | finger chili | tamarind base powder | bok choy |
Lengua Estofado | 20 minutes | 5 hours | 5 hours 20 minutes | 6.0 | 3 pounds beef tongue|water|1 small onion, peeled and quartered|1 head garlic, peeled and crushed|2 bay leaves|1 teaspoon pepper corns|2 tablespoons salt|1/4 cup canola|2 medium potatoes, peeled and sliced into 1/2-inch thick|1 can (4 ounces) button mushrooms, drained|1 small onion, peeled and chopped|2 cloves garlic, p... | In a deep pot over medium heat, combine beef tongue and enough water to cover. Bring to a boil for about 10 to 15 minutes, skimming scum that may float to top. Drain tongue and rinse well. Discard liquid and wash pot.|Return tongue to pot and add enough water to cover. Add onions, garlic, bay leaves, peppercorns, and s... | beef tongue | bay leave | pepper corn | canola | 1 2 thick | button mushroom | tomato sauce | reserved broth | salt and pepper |
Sinigang na Hito sa Miso | 15 minutes | 20 minutes | 35 minutes | 4.0 | 1 tablespoon canola oil|1 onion, peeled and chopped|3 cloves garlic, peeled and minced|1 thumb-size ginger, peeled and julienned|2 tomatoes, chopped|1 cup miso soy paste|6 cups water|1 package (1.4 ounces) tamarind base|1 tablespoon fish sauce to taste|1 radish, labanos, peeled and cut into 1/-inch thick wedges|2 pound... | In a pot over medium heat, heat oil. Add onions, garlic, and ginger and cook, stirring regularly, until aromatic.|Add tomatoes and cook, mashing with the back of a spoon, until softened and release juice. Add miso and cook, stirring regularly, for about 3 to 5 minutes.|Add water and bring to a boil.|Add tamarind base a... | canola oil | thumb size ginger | tomato | miso soy paste | tamarind base | 1 thick wedge | whole catfish | mustard leave |
Ginisang Repolyo | 20 minutes | 20 minutes | 40 minutes | 6.0 | 1 tablespoon canola oil|1/2 pound large shrimp, peeled and deveined|1 onion, peeled and sliced thinly|2 cloves garlic, peeled and minced|1/2 pound boneless chicken breast or thigh meat, sliced thinly|1/2 pound pork hamonado sausage, sliced thinly in a bias|2 large carrots, peeled and sliced thinly in a bias|1 large ca... | In a pan over medium heat, heat oil. Add shrimp and cook for about 1 to 2 minutes or until color changes to pink. Remove from heat and drain on paper towels.|In the pan, add onions and garlic and cook until softened.|Add chicken and cook, stirring regularly, for about 3 to 5 minutes or until lightly browned.|Add pork h... | canola oil | shrimp | chicken | pork hamonado sausage | carrot | cabbage | chicken broth | oyster sauce | salt and pepper |
Adobong Hito | 20 minutes | 30 minutes | 1 hour | 4.0 | 1 (about 2 pounds) whole catfish, cleaned and gutted|1/4 cup salt|5 calamansi, cut into halves|1/4 cup soy sauce|4 cloves garlic|1/4 teaspoon peppercorns, cracked|canola oil|1 onion, peeled and sliced thinly|1 thumb-sized ginger, peeled and julienned|1 large Roma tomato, chopped|1/4 cup vinegar|1/2 cup water|1 tablespo... | Rub the fish thoroughly with rock salt and let it sit for a few minutes. Scrape the salt off with a blunt knife. Rub the fish with vinegar or calamansi juice and rub it again with salt. Lastly, rinse it very well with water and cut into a 2-inch thickness.|In a bowl, combine fish, soy sauce, peppercorns, and half of th... | whole catfish | calamansi | peppercorn | canola oil | ginger | roma tomato | bay leave | whole star anise | fried garlic bit | green onion |
Sinigang na Baka sa Bayabas | 10 minutes | 2 hours | 2 hours 10 minutes | 4.0 | 2 pounds boneless beef shanks, cut into serving pieces|8 cups water|1 onion, peeled and quartered|1 tablespoon fish sauce|3 Roma tomatoes, chopped|1 pound (about 10 to 12 pieces) large ripe and semi-ripe guavas, peeled, quartered, and seeded|salt and pepper to taste|1 small bunch kangkong | In a pot over medium heat, combine beef shanks and water. Bring to a boil, skimming scum that floats on top.|When the broth has cleared, add onions and fish sauce.|Lower heat, cover, and cook for about 1 /2 to 2 hours or until meat is tender.|Meanwhile, peel the guavas and cut in half. With a spoon, scoop out the seeds... | beef | roma tomato | guavas | salt and pepper | kangkong |
Corned Beef Nilaga | 5 minutes | 15 minutes | 20 minutes | 4.0 | 4 cups water|1 tablespoon beef base or 1 piece beef bouillon|1 onion, peeled and quartered|1/2 teaspoon peppercorns, crushed|1 large potato, peeled and cut into cubes|8 green beans, ends trimmed|1 can (12 ounces) corned beef, chunky-style|1/2 cabbage, quartered|salt and pepper to taste | In a pot over medium heat, combine water, beef base, onions, and peppercorns. Bring to a boil, stirring until the beef base is dissolved.|Add potatoes. Lower heat and simmer until tender.|Add green beans and cook until half-cooked.|Add corned beef and cabbage. With the back of the spoon, break corned beef into desired ... | beef bouillon | peppercorn | potato | sitaw | chunky style | cabbage | salt and pepper |
Ginisang Pechay | 10 minutes | 20 minutes | 30 minutes | 4.0 | 1 tablespoon canola oil|1 onion, peeled and chopped|2 cloves garlic, peeled and minced|1/2 pound ground pork|1 tomato, chopped|1/4 cup water|1 tablespoon oyster sauce|4 pieces pechay, about 4 cups, ends trimmed and cut into thirds|salt and pepper to taste | In a wide pan over medium heat, heat oil. Add onions and garlic and cook until softened.|Add pork and cook, breaking apart with the back of the spoon, until lightly browned.|Add tomatoes and cook, mashing with the back of spoon, until softened.|Add water and bring to a boil. Lower heat, cover, and ontinue to cook until... | canola oil | pork | tomato | oyster sauce | pechay | salt and pepper |
Sinampalukang Kambing | 15 minutes | 2 hours | 3 hours 15 minutes | 6.0 | 3 pounds goat head and feet (or other parts), cut into serving pieces|2 cups vinegar|salt|water|1 onion, peeled and quartered|2 thumb-size ginger, pounded|2 tablespoons fish sauce|1 pound unripe tamarind|5 finger chili peppers|1 bunch green onions, stemmed and chopped|salt to taste | In a large bowl, combine goat meat, vinegar, and 1 tablespoon salt. Marinate in the refrigerator for about 1 hour. Rinse meat and drain well.|In a pot over medium heat, bring to a boil enough water to cover the meat. Add goat meat and boil for about 7 to 10 minutes or until scum begins to rise.|In a colander, drain goa... | goat and feet | thumb size ginger | unripe tamarind | finger chili pepper | green onion |
Tokwa't Baboy with Tausi | 15 minutes | 1 hour | 1 hour 15 minutes | 6.0 | 2 pounds pork belly, cut into 2-inch cubes|1 cup water|1/2 cup vinegar|salt and pepper to taste|1 bay leaf|canola oil|1 package (12 ounces) firm tofu|1 onion, peeled and sliced thinly|3 cloves garlic, peeled and minced|3 Roma tomatoes, chopped|1 can (6.34 ounces) salted black beans (tausi), drained and rinsed | Remove tofu from packaging and drain from packing liquid. Wrap in paper towels, set over a wire rack or colander, and weigh down with a saucer or cup for about 15 to 20 minutes to extract moisture. Cut into 1-inch cubes.|In a pot over medium heat, combine pork belly, water, vinegar, bay leaf, 1 teaspoon of salt, and 1/... | pork | salt and pepper | bay leaf | canola oil | tofu | roma tomato | black bean |
Coconut Curry Salmon | 10 minutes | 15 minutes | 25 minutes | 4.0 | 1 pound skinless salmon fillet|salt and pepper to taste|1 tablespoon canola oil|1 small onion, peeled and chopped|2 cloves garlic, peeled and minced|1 thumb-size ginger, peeled and minced|2 Roma tomatoes, chopped|1 1/2 cups coconut milk|2 Thai chili peppers, minced|1 tablespoon curry powder | Rinse fish and pat dry. Cut into 2-inch cubes and season with salt and pepper.|In a pan over medium heat, heat oil. Add onions, garlic, ginger, chili peppers, and cook until softened and aromatic.|Add tomatoes and cook, mashing with the back of a spoon, for about 2 to 3 minutes or until softened and release juice.|Add ... | salmon fillet | salt and pepper | canola oil | thumb size ginger | roma tomato | coconut milk | thai chili pepper | curry powder |
Kalderetang Kambing | 15 minutes | 2 hours | 2 hours 15 minutes | 6.0 | 2 pounds goat meat, cut into serving portions|2 cups vinegar|1 tablespoon salt|water|1 cup pineapple juice|1/4 cup canola oil|2 medium potatoes, peeled and quartered|1 large carrot, peeled and cut into cubes|1/2 red bell pepper, seeded, cored, and cubed|1/2 green bell pepper, seeded, cored, and cubed|1 onion, peeled an... | In a large bowl, combine goat meat, vinegar, and 1 tablespoon salt. Marinate in the refrigerator for about 1 hour. Rinse and drain well.|In a pot over medium heat, bring to a boil enough water to cover the meat. Add goat meat and boil for about 7 to 10 minutes or until scum begins to rise. In a colander, drain well. Ri... | goat meat | pineapple juice | canola oil | potato | carrot | bell pepper | thai chili pepper | tomato sauce | liver spread | sweet gherkins pickle | spanish olive | salt and pepper |
Ginisang Sayote | 10 minutes | 20 minutes | 30 minutes | 6.0 | 1 tablespoon canola oil|1 onion peeled and chopped, peeled and chopped|2 cloves garlic, peeled and minced|2 Roma tomatoes, chopped|1/2 pound large shrimp, peeled, deveined and cut into 3 to 4 pieces|1 cup hot water|2 tablespoons oyster sauce|4 sayote, peeled, cored, quartered and sliced on a bias|salt and pepper to tas... | In a wide pan over medium heat, heat oil. Add onions and garlic and cook until softened.|Add tomato and cook, mashing with the back of a spoon, until softened and release juice.|Add shrimp and cook just until the color changes to pink.|Add water and oyster sauce. Stir to disperse and bring to a boil.|Add sayote. Lower ... | canola oil | roma tomato | shrimp | hot water | oyster sauce | a bias | salt and pepper |
Coconut Shrimp | 20 minutes | 10 minutes | 30 minutes | 4.0 | 1 pound large shrimp|salt and pepper to taste|1/2 cup cornstarch|2 egg whites|1 1/2 cups sweetened shredded coconut|1/2 cup panko bread crumbs|canola oil | Shell shrimp, leaving tail intact. With a knife, make a small cut on the shrimp's back, and with the tip of the knife, pull out the intestinal tract. Make two or three incisions along the inside of the shrimp to straighten it out.|Season the shrimp with salt and pepper to taste and let stand for about 10 minutes.|In on... | shrimp | salt and pepper | cornstarch | egg white | coconut | panko bread crumb | canola oil |
Gising Gising with Bangus | 15 minutes | 20 minutes | 35 minutes | 4.0 | 1 pound boneless bangus belly|2 tablespoons canola oil|1 onion, peeled and sliced thinly|3 cloves garlic, peeled and minced|1 thumb-size ginger, peeled and julienned|1 tablespoon sauteed shrimp paste|1 cup coconut milk|4 Thai chili peppers, stemmed and chopped|1 pound green beans, ends trimmed and sliced thinly|salt an... | Using a sharp knife, gently remove the fish skin and discard. Chop the flesh, removing and discarding any stray bones.|In a pan over medium heat, heat oil. Add onions, garlic, and ginger and cook until softened.|Add shrimp paste and cook for about 30 seconds.|Add coconut milk and chili peppers and cook for about 1 to 2... | bangus belly | canola oil | thumb size ginger | sauteed shrimp paste | coconut milk | thai chili pepper | sitaw | salt and pepper |
Ginisang Sayote with Chicken | 15 minutes | 20 minutes | 35 minutes | 6.0 | 1 tablespoon canola oil|1 onion, peeled and chopped|2 cloves garlic, peeled and minced|1 pound boneless, skinless chicken thigh meat, cut into 1/2-inch pieces|2 Roma tomatoes, chopped|1 1/2 cups water|2 tablespoons oyster sauce|4 sayote, peeled, cored, quartered and sliced on a bias|salt and pepper to taste | In a wide pan over medium heat, heat oil. Add onions and garlic and cook until softened.|Add chicken and cook, stirring occasionally, until lightly browned.|Add tomatoes and cook until softened and release juices.|Add water and bring to a boil. Lower heat, cover, and continue to cook until chicken is cooked through and... | canola oil | chicken | roma tomato | oyster sauce | a bias | salt and pepper |
La Paz Batchoy | 20 minutes | 4 hours | 4 hours 20 minutes | 8.0 | 3 pounds pork bones|2 pounds beef bones, with marrow|water|1/2 pound pork shoulder|1/2 pound pork intestines, cleaned|1/2 pound pork liver|1 red onion, peeled and minced|2 cloves garlic, peeled and minced|1 tablespoon sauteed shrimp paste|2 tablespoons sugar|1/4 teaspoon MSG|rock salt and pepper|2 package (16 ounces ea... | In a deep pot, bring enough water to cover bones to a boil. Add bones and boil, skimming scum that floats on top, for about 10 minutes. Drain bones and discard liquid.|Under cold running water, rinse bones to rid of any scum. Rinse pot. Return the bones to the pot and enough cold water (about 10 to 12 cups) to cover. B... | pork bone | marrow | pork | pork intestine | pork liver | sauteed shrimp paste | msg | salt and pepper | miki noodle | pork crackling | fried garlic bit | green onion | whole raw egg |
Ginisang Ampalaya sa Sardinas | 10 minutes | 15 minutes | 25 minutes | 4.0 | 2 large ampalaya|1 tablespoon canola oil|1 onion, peeled and chopped|2 cloves garlic, peeled and minced|2 large Roma tomatoes, chopped|1 tablespoon fish sauce|2 cans (5.5 ounces each) sardines in tomato sauce|1 cup water|1/2 teaspoon sugar|salt and pepper to taste | Cut ampalaya lengthwise and with a spoon, remove seeds and scrape off white pith. Sliced thinly and place in a bowl of cold salted water until needed. Drain well when ready to use.|In a wide skillet, heat oil over medium heat. Add onions and garlic and cook, stirring regularly, until softened.|Add tomatoes and cook, re... | ampalaya | canola oil | roma tomato | tomato sauce | salt and pepper |
Sisig Pusit | 15 minutes | 10 minutes | 40 minutes | 4.0 | 2 (about 2 pounds) jumbo squid|salt and pepper to taste|1 onion, peeled and diced|2 cloves garlic, peeled and minced|1 thumb-sized ginger, peeled and minced|1/2 red bell pepper, seeded, cored, and diced|1/2 green bell pepper, seeded, cored, and diced|4 Thai chili peppers|1/4 cup calamansi juice|2 tablespoons Worcesters... | Hold the tail tube portion of the squid and with fingers, grasp the cuttlebone (the thin, clear cartilage inside the tube) and pull from the squid's body. Remove black ink and discard. Wash the squid and drain well.|Season squid with salt and pepper to taste. Let stand for about 10 to 15 minutes.|Grill squid over hot c... | jumbo squid | salt and pepper | ginger | bell pepper | thai chili pepper | calamansi juice | worcestershire sauce | brown sugar | butter | canola oil |
Bangus ala Pobre | 10 minutes | 20 minutes | 30 minutes | 4.0 | 1 head garlic, peeled and minced|canola oil|2 boneless bangus bellies, cut into halves|salt and pepper to taste|1/2 cup flour|1/4 cup calamansi or lemon juice|1/4 cup soy sauce|1/4 cup water|1 teaspoon brown sugar|1 tablespoon oyster sauce|1 tablespoon butter|1 medium onion, peeled and cut into 1/4-inch rings | In a pan over medium heat, heat about 1/2 cup oil. Add garlic and cook, stirring regularly, until golden brown and crisp. Using a slotted spoon, remove from pan and drain on paper towels. Reserve oil.|Season fish with salt and pepper to taste. Lightly dredge in flour to fully coat.|Add to the pan (with garlic oil) in a... | canola oil | bangus belly | salt and pepper | flour | lemon juice | brown sugar | oyster sauce | butter | 1 4 ring |
Dinakdakan | 15 minutes | 1 hour 15 minutes | 1 hour 30 minutes | 8.0 | 2 pounds pork face snout, ears|water|2 bay leaves|2 tablespoons salt|1 teaspoon pepper corns|1/2 pound pork liver|8 ounces pig brain|1/4 cup cup calamansi juice|1 red onion peeled and sliced thinly|1 thumb-size ginger peeled and minced|3 Thai chili peppers stemmed and minced|salt and pepper to taste | In a pot over medium heat, combine pork face, salt, peppercorns, bay leaves, and enough water to cover. Bring to a boil, skimming scum that accumulates on top.|Lower heat, cover, and simmer for about 45 minutes to 1 hour or until meat is tender but not falling apart. With a slotted spoon, remove meat and drain well.|Ad... | pork face snout | bay leave | pepper corn | pork liver | pig brain | calamansi juice | thumb size ginger | thai chili pepper | salt and pepper |
Crispy Pork Shoulder | 10 minutes | 7 hours | 15 hours 10 minutes | 16.0 | 1 whole (about 8 to 10 pounds) pork shoulder with skin on|1/2 cup vinegar|1 tablespoon salt|1 teaspoon garlic powder|1 teaspoon pepper | With a knife, pierce the skin a few times, making sure not to cut through the meat.|Pour vinegar over and massage on meat. Rub salt, garlic powder, and pepper all over themeat.|Refrigerate, uncovered and skin side up, overnight to chill.|With paper towels, pat down surfaces of meat to completely dry. Arrange on a roast... | pork | garlic powder |
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