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values | ingredients stringlengths 38 1.62k | instructions stringlengths 146 5.92k | ingredient_names stringlengths 4 407 |
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Kinamatisang Baboy | 10 minutes | 1 hour 20 minutes | 1 hour 30 minutes | 6.0 | 1 tablespoon canola oil|1 onion, peeled and chopped|3 cloves garlic, peeled and minced|3 pounds pork spare ribs, cut into 2-inch pieces|5 large Roma tomatoes|1 tablespoon fish sauce|6 cups water|2 bunches pechay, cut into thirds|salt and pepper to taste | In a pot over medium heat, heat 1 tablespoon oil. Add onions and garlic and cook until softened.|Add pork spare ribs and cook, stirring occasionally, until pork changes color and is no longer pink.|Add tomatoes and cook until softened and release juice.|Add fish sauce, and cook for about 1 minute.|Add water and bring t... | canola oil | pork spare ribs | roma tomato | pechay | salt and pepper |
Pesang Manok | 15 minutes | 45 minutes | 1 hour | 4.0 | 1 (about 3 to 4 pounds) whole chicken, cut into serving parts|6 cups water|1 onion, peeled and quartered|2 pieces thumb-sized ginger, peeled and pounded|1/2 teaspoon peppercorns|2 tablespoons fish sauce|2 medium potatoes, peeled and quartered|1 small Napa cabbage, ends trimmed and cut into pieces|1 bunch bok choy, end... | In a large pot over medium heat, combine chicken and water. Bring to a boil, skimming scum that floats on top.|When the broth has cleared, add onions, ginger, peppercorns, and fish sauce.|Lower heat, cover, and simmer for about 20 to 25 minutes or until chicken is cooked through.|Add potatoes and continue to cook for a... | whole chicken | ginger | peppercorn | potato | napa cabbage | bok choy | salt and pepper |
Pinakbet with Crispy Lechon | 10 minutes | 20 minutes | 30 minutes | 4.0 | 1 tablespoon canola oil|1 onion, peeled and chopped|2 cloves garlic, peeled and minced|2 tablespoons fish sauce|2 large tomatoes, chopped|1 1/2 cups water|1/2 small kalabasa (kabocha), peeled and cut into pieces|8 okra, ends trimmed|1/2 bunch long beans (sitaw), ends trimmed and cut into 3-inch lengths|1 large bitter m... | In pot over medium heat, heat oil. Add onions and garlic and cook, stirring regularly, until softened.|Add tomatoes and cook, mashing with the back of a spoon, until softened and have released juice.|Add fish sauce and continue to cook for about 1 to 2 minutes.|Add water and bring to a boil.|Add kalabasa and cook for a... | canola oil | tomato | kalabasa | okra | long bean | bitter melon | eggplant | salt and pepper | lechon kawali |
Sinaing na Tulingan | 30 minutes | 5 hours | 6 hours | 8.0 | 2 1/2 pounds (about 7 to 8 pieces) tulingan (bullet tuna)|rock salt|1/2 pound pork belly|1 cup dried kamias (kalamyas or bilimbi)|1/2 cup sukang irok (kaong palm vinegar)|water | Wipe banana leaves with a damp cloth to remove any dirt. Cut into about 2-inch thick strips and set aside.|Clean the fish by removing the gills and innards. Make a slit in the center on both sides of the fish.|Soak in a bowl of water for about 20 to 30 minutes to remove any blood. Rinse and drain well.|Press the fish f... | tulingan | rock salt | pork | dried kamias kalamya | sukang irok |
Ulo-Ulo Salmon | 10 minutes | 20 minutes | 30 minutes | 4.0 | 2 pounds salmon belly, cut into serving pieces (or salmon fish heads, split into two)|1/2 cup vinegar|1/2 cup water|salt and pepper to taste.|1 tablespoon canola oil|1 onion, peeled and sliced thinly|3 cloves garlic, peeled and minced|1 thumb-size ginger, peeled and julienned|2 Roma tomatoes, chopped|2 tablespoons oys... | In a pot over medium heat, combine salmon belly, vinegar, water, and salt and pepper to taste.|Bring to a boil, uncovered and without stirring, for about 2 to 3 minutes or just until fish changes color. Drain fish, reserving liquid.|In a skillet over medium heat, heat oil. Add onions, garlic, and ginger, and cook until... | salmon belly | salt and pepper | canola oil | thumb size ginger | roma tomato | oyster sauce | pechay |
Ginataang Gulay | 15 minutes | 30 minutes | 45 minutes | 6.0 | 1 tablespoon canola oil|1 onion, peeled and chopped|2 cloves garlic, peeled and minced|1/2 pound pork belly, cut into 1-inch strips|1/2 pound medium shrimp, peeled and deveined|1 tablespoon shrimp paste|2 cans (13.5 ounces each) coconut milk|8 ounces frozen young green jackfruit, thawed and cut into 1-inch pieces or 1 ... | In a wide pan over medium heat, heat oil. Add onions and garlic and cook until softened.|Add pork and cook, stirring occasionally, until lightly browned.|Add shrimp and cook just until the color changes to pink.|Add shrimp paste and cook, stirring regularly, for about 1 to 2 minutes.|Add coconut milk. Simmer for about ... | canola oil | pork | shrimp | coconut milk | young green jackfruit | calabasa | sitaw | 1 thickness | salt and pepper |
Pancit Langlang | 20 minutes | 40 minutes | 55 minutes | 12.0 | 1 pound boneless, skinless chicken breasts|1 onion, peeled and quartered|1 teaspoon salt|1 teaspoon peppercorns|2 bay leaves|4 ounces cellophane noodles (sotanghon)|2 tablespoons vegetable oil|1 onion, peeled and chopped|3 cloves garlic, peeled and minced|1 pound ground pork|1/4 cup oyster sauce|2 tablespoons sesame oi... | In a large pot, arrange chicken in a single layer. Add quartered onions, salt, peppercorns, and bay leaves.|Add enough cold water to cover chicken to about 1-inch high (I used about 6 cups). Bring to a boil, skimming scum floats on top.|Cover, reduce heat to low, and gentlysimmer for about 10 to 15 minutes or until the... | chicken | peppercorn | bay leave | cellophane noodle | vegetable oil | pork | oyster sauce | sesame oil | carrot | sitaw | cabbage | the chicken | miki noodle |
Paksiw na Bangus | 10 minutes | 15 minutes | 25 minutes | 4.0 | 1 large milkfish|1 large eggplant, cut into 1-inch thick wedges|1 onion, peeled and sliced thinly|4 garlic, peeled and pounded|1 thumb-size ginger, sliced into thirds and pounded|1/2 cup vinegar|1 cup water|3 finger chili peppers|1 1/2 teaspoons salt|1 teaspoon peppercorns|1 teaspoon canola oil | Clean and gut the fish, leaving scales intact. Cut into serving parts.|In a wide pot combine fish, eggplant, onion, garlic, ginger, vinegar, water, finger chili peppers, salt, and peppercorns.|Cover and let simmer for about 10 to 15 minutes or until fish is cooked and liquid is reduced.|Drizzle oil on top and stir gent... | milkfish | 1 thick wedge | thumb size ginger | finger chili pepper | peppercorn | canola oil |
Instant Pot Chicken Adobo | 10 minutes | 30 minutes | 50 minutes | 6.0 | 1 tablespoon olive oil|1 onion, peeled and chopped|6 cloves garlic, peeled and minced|3 pounds (about 6 to 8 pieces) chicken thighs, bone-in, skin-on|1/2 cup vinegar|1/4 cup soy sauce|2 bay leaves|pinch red pepper flakes|1 teaspoon brown sugar|salt and freshly cracked pepper to taste | Using the SAUTE feature set on NORMAL, heat about 1 tablespoon of oil. Add the onions and garlic and cook until softened.|Cancel the SAUTE function. Add the chicken, soy sauce, vinegar, bay leaves, red chili flakes, brown sugar, and salt and pepper to taste.|Close the lid making sure the valve is in SEALING position an... | olive oil | chicken | bay leave | red pepper flake | brown sugar |
Ginataang Langka at Danggit | 10 minutes | 30 minutes | 40 minutes | 6.0 | canola oil|8 pieces danggit|1 onion, peeled and chopped|4 cloves garlic, peeled and minced|3 pieces Thai chili peppers, minced|2 (16 ounces each) packages frozen green langka, thawed and drained well|1 tablespoon fish sauce|1 cup coconut milk|1 cup coconut cream|salt and pepper to taste | In a frying pan over medium heat, heat about 2 tablespoons oil. Add dried fish and lightly fry, turning once or twice as needed. Remove from pan and drain on paper towels. Set aside.|In a wide pan over medium heat, heat about 1 tablespoon oil. Add onions, garlic, and cook until softened.|Add jackfruit and cook, stirrin... | canola oil | danggit | thai chili pepper | green langka | coconut milk | coconut cream | salt and pepper |
Binagoongan Talong | 15 minutes | 45 minutes | 1 hour | 4.0 | canola oil|2 large eggplant, stems trimmed and cut into 2-inch lengths|1 small onion, peeled and sliced thinly|2 cloves garlic, peeled and minced|1/2 pound pork belly, cut into 1-inch cubes|2 tablespoons shrimp paste|1 large tomato, chopped|1/4 cup vinegar|1 cup water|1 teaspoon sugar|1 Thai chili pepper, minced|salt a... | In a skillet over medium heat, heat about 2 tablespoons of the oil. Add eggplant and cook until lightly browned, turning as needed. Remove from pan and drain on paper towels. Eggplants soak up a lot of oil, you might need to add more oil during frying.|In the skillet, heat about 1 tablespoon of oil. Add onions and garl... | canola oil | 2 length | pork | tomato | thai chili pepper | salt and pepper |
Banana-Wrapped Salay-Salay Fish | 10 minutes | 30 minutes | 40 minutes | 4.0 | 2 pounds (about 12 pieces) salay-salay fish, cleaned and gutted|2 tablespoons tamarind powder|salt and pepper to taste|3 shallots, peeled and finely chopped|1 thumb-size ginger, peeled and julienned|3 cloves garlic|1 teaspoon canola oil|1/4 cup water | Wash fish under cold, running water and drain well. Season with tamarind powder and salt and pepper to taste.|In bowl, combine shallots, ginger, garlic, and oil.|Arrange about 2 to 3 pieces of fish on a piece of banana leaf and top with onion mixture.|Fold leaves to enclose fish and tie banana packet with kitchen twine... | salay fish | tamarind powder | salt and pepper | shallot | thumb size ginger | canola oil |
Kilawing Labanos at Baboy | 15 minutes | 45 minutes | 1 hour | 6.0 | 1 pound pork belly, cut into 1/2-inch strips|1 pound pork liver, cut into 1/2-inch strips|1 cup vinegar|salt and pepper to taste|1 tablespoon oil|1 onion, peeled and sliced thinly|4 cloves garlic, peeled and minced|1 tablespoon fish sauce|1 cup water|2 bay leaves|1 large labanos, peeled and cut into 1/2-inch strips | In a bowl, combine pork and 1/2 cup of the vinegar. Season with salt and pepper to taste. Marinate for about 30 minutes.|In another bowl, combine liver and the remaining 1/2 cup vinegar. Season with salt and pepper to taste. Marinate for about 10 minutes.|Drain pork and liver separately and reserve marinade. With hands... | pork | pork liver | salt and pepper | bay leave | labano |
Pancit Lomi Guisado | 10 minutes | 20 minutes | 30 minutes | 4.0 | 1/2 pound boneless, skinless chicken breast, sliced thinly|1/4 pound medium shrimp, peeled and deveined|2 teaspoons corn starch|3 tablespoons canola oil|1 package (14 ounces) fresh lomi noodles|2 pieces Chinese sausage, sliced thinly on a bias|1 onion, peeled and sliced thinly|2 cloves garlic, peeled and minced|1 head ... | In a bowl, combine chicken and 1 teaspoon of cornstarch until the chicken is fully coated. Marinate for about 5 minutes.|In a bowl, combine shrimp and the remaining 1 teaspoon of cornstarch until shrimp is fully coated. Marinate for about 5 minutes.|In a wide pan or wok over medium-high heat, heat 1 tablespoon of oil. ... | chicken | shrimp | corn starch | canola oil | lomi noodle | chinese sausage | broccoli | thin chunk | carrot | cabbage | oyster sauce | chicken broth | salt and pepper |
Lechon Kawali | 10 minutes | 2 hours | 10 hours 10 minutes | 8.0 | 4 pounds whole pork belly|1 head garlic, pounded|2 tablespoons salt|1 tablespoon peppercorns|2 bay leaves|water|canola oil | In a deep pot over medium heat, combine pork belly, garlic, salt, peppercorns, bay leaves, and enough water to cover.|Bring to a boil, skimming scum that floats on top. Lower heat, cover, and continue to cook for about 1 to 1 1/2 hours or until meat is fork-tender but not falling apart.|Drain pork, discarding liquid. W... | whole pork belly | peppercorn | bay leave | canola oil |
Ginataang Munggo at Baboy | 10 minutes | 1 hour 20 minutes | 1 hour 30 minutes | 6.0 | 1 cup dry mung beans|6 cups water|1 tablespoon canola oil|1 onion, peeled and sliced thinly|2 cloves garlic, peeled and minced|1/2 pound pork butt or pork belly, diced|1 large tomato, chopped|1 tablespoon fish sauce|1 1/2 cups coconut milk|salt and pepper to taste|1 bunch fresh spinach, stems trimmed | Sort through the mung beans, discarding discolored or shriveled beans and any grit or dirt. Rinse in cold, running water until water runs clear. Drain well.|In a large pot, combine mung beans and water. Over medium heat, bring to a boil skimming froth that floats on top.|Lower heat, cover, and continue to cook for abou... | dry mung bean | canola oil | pork | tomato | coconut milk | salt and pepper | spinach |
Ginisang Munggo at Chicharon (Mung Bean Soup with Pork Cracklings) | 5 minutes | 1 hour 20 minutes | 1 hour 25 minutes | 6.0 | 1 cup dried mung beans|6 cups water|1 tablespoon vegetable oil|1 onion, peeled and sliced thinly|3 cloves garlic, peeled and minced|1 large tomato, chopped|2 cups chicharon (pork cracklings with attached meat)|1 bunch fresh spinach, stems trimmed|1 tablespoon fish sauce | Sort through the mung beans, discarding discolored or shriveled beans and any grit or dirt. Rinse beans in cold, running water until water runs clear. Drain well.|In a large pot, combine mung beans and water. Over medium heat, bring to a boil skimming froth that floats on top.|Lower heat, cover, and continue to cook fo... | dried mung bean | vegetable oil | tomato | pork crackling | spinach |
Ginisang Munggo at Tinapa | 10 minutes | 45 minutes | 55 minutes | 6.0 | 1 cup dry mung beans|2 quarts water|1 tablespoon oil|1 onion, peeled and chopped|3 cloves garlic, peeled and minced|1 tablespoon fish sauce|1 pound (about 4 to 5 pieces) smoked fish|1 large ampalaya, seeded and cut thinly|1 bunch fresh spinach, stems trimmed | Sort through the mung beans, discarding discolored or shriveled beans andany grit or dirt. Rinse beans in cold, running water until water runs clear. Drain well.|In a large pot, combine mung beans and water. Over medium heat, bring to a boil skimming froth that floats on top.|Lower heat, cover, and continue to cook for... | dry mung bean | fish | ampalaya | spinach |
Sotanghon at Upo Soup | 10 minutes | 20 minutes | 30 minutes | 4.0 | 1 medium upo|1 tablespoon canola oil|1 small onion, peeled and sliced thinly|2 cloves garlic, peeled and minced|1/2 pound boneless chicken thigh meat, diced|1 tablespoon fish sauce|4 cups water|salt and pepper to taste|2 ounces sotanghon (cellophane noodles)|fried garlic bits, optional | Cut and discard ends of upo. Using a peeler or a paring knife, peel skin. Cut the gourd lengthwise. If interior is "too spongy" and has mature seeds, remove spongy flesh using a spoon and discard. Slice gourd into 1 inch cubes.|In a pot over medium heat, heat oil. Add onions and garlic and cook until softened.|Add chic... | upo | canola oil | chicken | salt and pepper | sotanghon | fried garlic bit |
Ginataang Talong | 10 minutes | 30 minutes | 40 minutes | 6.0 | canola oil|5 large eggplants, stems removed and cut into 1-inch pieces|1 onion, peeled and chopped|2 cloves garlic, peeled and minced|1 pound pork belly, cut into 1/2-inch strips|1 tablespoon fish sauce|1 can (13.5 ounces) coconut cream (kakang gata)|1 cup water|3 Thai chili peppers, stemmed and minced|salt and pepper ... | In a wide pan over medium heat, heat about two tablespoons of oil.|Add eggplant and cook, turning as needed, until lightly browned. With a slotted spoon, remove from the pan and drain on paper towels.|In the pan, add another 1 tablespoon oil if needed. Add onions and garlic and cook until softened.|Add pork belly and c... | canola oil | eggplant | pork | coconut cream | thai chili pepper | salt and pepper |
Adobong Itlog | 10 minutes | 20 minutes | 30 minutes | 6.0 | 1/4 cup canola oil|2 medium potatoes, peeled and cut into cubes|1 small onion, peeled and chopped|5 cloves garlic, peeled and chopped|1/4 cup vinegar|1/4 cup soy sauce|1/4 cup water|salt and pepper to taste|6 hardboiled eggs, peeled | In a pan over medium heat, heat oil. Add potatoes and cook, turning once or twice, until lightly browned. Remove from pan and drain on paper towels.|Remove oil from pan except for about 2 tablespoons. Add onions and garlic and cook until softened.|Add vinegar and allow to boil, uncovered and without stirring, for about... | canola oil | potato | salt and pepper | egg |
Slow Cooker Lechon | 5 minutes | 8 hours 40 minutes | 8 hours 45 minutes | 8.0 | 3 pounds pork belly with ribs|1 tablespoon salt|1 tablespoon garlic powder|1 teaspoon pepper | Season pork with salt, pepper, and garlic powder, massaging all over themeat.|Place meat in the slow cooker (NO LIQUIDS) and cook on low for about 6 to 8 hours or on HIGH for about 4 to 5 hours until tender but not falling apart.|Remove pork from the slow cooker and arrange on a roasting rack skin side up.|Bake in a 43... | pork | garlic powder |
Beef Afritada | 15 minutes | 2 hours | 2 hours 15 minutes | 4.0 | 1/4 cup oil|2 medium potatoes, peeled and quartered|1 large carrot, peeled and cut into cubes|1/2 green bell pepper, seeded and cut into 1-inch cubes|1/2 red bell pepper, seeded and cut into 1-inch cubes|2 pounds beef chuck, cut into 2- inch cubes|1 onion, peeled and chopped|4 cloves garlic, peeled and minced|1 tablesp... | In a skillet 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 oil from the pan except for about 2 tablespoons. Add bell peppers and cook for about 30 to 45 seconds. Remove from pan and drain on paper towels.|Inc... | potato | carrot | bell pepper | 2 cube | tomato | tomato paste | salt and pepper |
Pancit Malabon | 20 minutes | 40 minutes | 1 hour | 6.0 | 1 package (16 ounces) thick cornstarch or rice noodle sticks|water|canola oil|4 cups napa cabbage, shredded|1/2 pound pork belly, diced|1/2 pound squid, cleaned and cut into rings|1/2 pound large head-on shrimp,|1 cup tinapa flakes|1 cup pork cracklings, crushed|fried garlic bits|4 hardboiled eggs, peeled and quartered... | In a bowl, soak noodles in water just until softened. Drain well.|In a pot over medium heat, bring about 6 cups of water to a boil. Add noodles and cook for about 5 to 7 minutes or until cooked but firm to bite. Drain well and set aside.|In a pot over medium heat, bring about 2 cups water to a boil. Add cabbage and coo... | thick cornstarch | canola oil | napa cabbage | pork | squid | shrimp | tinapa flake | pork crackling | fried garlic bit | egg | green onion | calamansi | shrimp stock | annatto powder | shrimp base powder | cornstarch | crab fat | salt and pepper |
Crispy Chicken Livers a la Bistek | 15 minutes | 20 minutes | 35 minutes | 4.0 | 2 pounds chicken liver, cut into halves|3/4 cup flour|1/4 cup cornstarch|2 teaspoons salt|1/4 teaspoon pepper|canola oil|2 lemons, juiced (about 1/2 cup juice)|1/2 cup soy sauce|1/2 cup water|1 small onion, peeled and sliced thinly into rings|1 head garlic, peeled and minced | Rinse chicken liver and pat dry.|In a bowl, combine flour, cornstarch, salt,and pepper.|Dredge liver in flour mixture to fully coat.|In a pan over medium heat, heat about 2-inches deep of oil.|Add liver in batches and cook, turning as needed, until golden and crispy. With a slotted spoon, remove from pan and drain on p... | chicken liver | flour | cornstarch | canola oil | lemon |
Inihaw na Pusit (Grilled Squid) | 20 minutes | 10 minutes | 30 minutes | 4.0 | 2 (about 2 pounds) jumbo squid|2 Roma tomatoes, finely chopped|1 onion, peeled and finely chopped|salt and pepper to taste|1/2 cup honey|1/2 cup brown sugar|1/2 cup vinegar|5 to 6 cloves garlic, peeled and minced|1 thumb-size ginger, peeled and minced|2 teaspoons salt|3 Thai chili peppers, minced | 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. Rinse the squid and drain well.|In a bowl, combine honey, brown sugar, vinegar, garlic, ginger, salt, and chili peppers. Stir together ... | jumbo squid | roma tomato | salt and pepper | honey | brown sugar | thumb size ginger | thai chili pepper |
Goto | 12 hours | 5 hours | 17 hours | 6.0 | 1 pound beef tripe|rock salt|3 pieces beef bones|8 cups water|salt|1 onion, peeled and quartered|4 cloves garlic, peeled and smashed|1 thumb-size ginger, cut into half and pounded|1/2 teaspoon peppercorns|1 tablespoon canola oil|1 onion, peeled and chopped|5 cloves garlic, peeled and minced|2 thumb-size ginger, peeled ... | In a bowl, combine tripe and enough cold water to cover. Soak in refrigerator overnight. The next day, drain well.|Generously apply salt on tripe and vigorously rub on surfaces. Rinse well under cold, running water, and repeat for about 2 or 3 times.|In a large pot over medium heat, combine 1 liter of water and 2 table... | beef tripe | rock salt | bones | thumb size ginger | peppercorn | canola oil | glutinous rice | the tripe | salt and pepper | fried garlic bit | green onion | calamansi |
Steamed Lapu Lapu with Mayonnaise | 20 minutes | 30 minutes | 50 minutes | 6.0 | 1 large grouper (lapu-lapu), scaled, cleaned, and gutted|2 tablespoons tamarind powder|salt and pepper to taste|1 lemon, cut into wedges|1 bunch green onions, cut into 3-inch lengths|1 large carrot, peeled|1 red bell pepper|4 hardboiled eggs, peeled|1 cup mayonnaise|1/4 cup sweet pickle relish|1 black olive, pitted (fo... | Rinse fish under cold running water, removing all blood and innards. Pat dry.|Rub tamarind powder all over fish, inside and out. Season with salt and pepper to taste. Let stand for about 10 to 15 minutes.|Stuff cavity with lemon wedges and green onions.|Arrange the fish on a large flat steamer rack and steam fish for a... | grouper | tamarind powder | salt and pepper | wedge | green onion | carrot | bell pepper | egg | mayonnaise | sweet pickle relish | black olive |
Pork Asado | 10 minutes | 2 hours | 6 hours 10 minutes | 6.0 | 4 pounds whole pork shoulder|1/2 cup calamansi juice|1/4 cup soy sauce|1 onion, peeled and sliced thinly|4 cloves garlic, peeled and minced|1/4 teaspoon peppercorns, cracked|1/4 cup canola oil|2 large potatoes, peeled and sliced into 1/4-inch thick rounds|1 cup tomato sauce|1 1/2 cups water|1 bay leaf|1 can (3 ounces) ... | In a large bowl, combine calamansi juice, soy sauce, onions, garlic, and peppercorns. Whisk until distributed.|Add pork and massage marinade on the meat. Marinate in the refrigerator for about 2 to 4 hours. Drain meat, reserving liquid, onions, and garlic.|In a wide, thick-bottomed pan over medium heat, heat oil. Add p... | whole pork shoulder | calamansi juice | peppercorn | canola oil | 1 4 thick | tomato sauce | bay leaf | liver spread | salt and pepper |
Escabeche Lapu Lapu | 15 minutes | 30 minutes | 45 minutes | 4.0 | 1 (2 to 3 pounds) whole Lapu-Lapu|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|1/2 small green papaya, peeled and grated|1 small red bell pepper, seeded and cut into strips|1 small green bell pepper, seeded and cut int... | Clean and gut the fish. Season with salt and pepper to taste.|In a wide pan over medium heat, heat about 2-inch deep of oil. Add fish and cook, turning once or twice, until golden, crisp, and cooked through. Remove from heat and drain on paper towels. Keep warm.|In a pan over medium heat, heat about 1 tablespoon of oil... | whole lapu | salt and pepper | canola oil | thumb size ginger | green papaya | bell pepper | ketchup | cornstarch |
Chicken Inasal | 20 minutes | 30 minutes | 50 minutes | 8.0 | 2 stalks lemongrass|1 head garlic, peeled and minced|1 thumb-size ginger, peeled and grated|1/2 cup palm vinegar|1/4 cup calamansi juice|1/4 cup brown sugar|1 1/2 teaspoons salt|1/2 teaspoon pepper|2 (about 3 to 4 pounds each) whole chicken, quartered|1 pound chicken skins, bottoms, and/or fat|1/4 cup annatto seeds|2 g... | Peel and/or cut away the dark, fibrous parts of the lemongrass until you get to the white and light green portions. Using a knife, finely chop lemongrass.|In a large bowl, combine vinegar, calamansi juice, garlic, ginger, lemongrass, sugar, salt, and pepper. Whisk until well-blended.|Add chicken and cover bowl. Marinat... | lemongrass | thumb size ginger | palm vinegar | calamansi juice | brown sugar | whole chicken | chicken | annatto seed | bay leaf |
Chicken Adobo | 15 minutes | 45 minutes | 1 hour | 4.0 | 1 (3 to 4 pounds) whole chicken, cut into serving parts|1 onion, peeled and sliced thinly|1 head garlic, peeled and minced|2 bay leaves|1/4 cup soy sauce|1/2 teaspoon peppercorns|1/4 cup canola oil|2 large potatoes, peeled and sliced into rounds|1/2 cup vinegar|1 cup water|salt and pepper to taste | In a large bowl, combine chicken, soy sauce, onions, garlic, peppercorns, and bay leaves. Massage onto meat and place in the refrigerator to marinate for about 30 minutes. Drain chicken well, reserving liquid and aromatics.|In a wide, heavy-bottomed skillet over medium heat, heat oil. Add thepotatoes and cook, turning ... | whole chicken | bay leave | peppercorn | canola oil | potato | salt and pepper |
Chicken Adobo with Liver Spread | 10 minutes | 40 minutes | 50 minutes | 4.0 | 1 tablespoon canola oil|1 head garlic, peeled and minced|3 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|1/4 cup liver spread | In a pot over medium heat, heat oil. Add garlic and cook until softened.|Add chicken and cook, stirring occasionally, until lightly browned and juices run clear.|Add vinegar and bring to a boil, uncovered and without stirring, for about 3 to 5 minutes.|Add soy sauce, water, and bay leaves. Continue to boil for about 2 ... | canola oil | chicken | bay leave | salt and pepper | liver spread |
Adobong Puti | 10 minutes | 50 minutes | 1 hour | 6.0 | 2 tablespoons canola oil|1 onion, peeled and sliced thinly|1 head garlic, peeled and minced|3 pounds pork belly|1 cup vinegar|1 1/2 cups water|1 tablespoon salt|3 bay leaves|1 teaspoon peppercorns, cracked|1 teaspoon sugar|fried garlic bits, optional | In a wide, heavy-bottomed pan over medium heat, heat oil. Add onions and garlic and cook, stirring regularly, until softened.|Add pork and cook until lightly browned.|Add vinegar and bring to a boil, uncovered and without stirring, for about 3 to 5 minutes.|Add water, salt, bay leaves, and peppercorns. Stir to combine.... | canola oil | pork | bay leave | peppercorn | fried garlic bit |
Adobong Dilaw | 15 minutes | 1 hour | 1 hour 15 minutes | 6.0 | 1 tablespoon canola oil|1 onion, peeled and chopped|1 head garlic, peeled and minced|1 thumb-size turmeric, peeled and julienned|3 pounds pork belly, cut into 2-inch cubes|1 cup vinegar|1 1/2 cups water|2 bay leaves|salt and pepper to taste | In a pot over medium heat, heat oil.|Add onions, garlic, and turmeric and cook until softened.|Add pork and cook, stirring occasionally, until lightly seared and evenly colored with turmeric.|Add vinegar and bring to a boil. Cook, uncovered and without stirring, for about 4 to 5 minutes.|Add water and bay leaves. Bring... | canola oil | thumb size turmeric | pork | bay leave | salt and pepper |
Adobong Manok sa Patis | 10 minutes | 40 minutes | 50 minutes | 4.0 | 1 tablespoon canola oil|1 onion, peeled and chopped|1 head garlic, peeled and minced|1 (3 to 4 pounds) whole chicken, cut-up to serving pieces|1/4 cup fish sauce|1/2 cup vinegar|1 cup water|2 bay leaves|1/2 teaspoon peppercorns, crushed|salt to taste | In a pot over medium heat, heat oil. Add onions and garlic and cook until softened.|Add chicken and cook, stirring occasionally, until lightly browned and juices run clear.|Add fish sauce and bring to a boil for about 1 to 2 minutes, stirring occasionally to coat the chicken.|Add vinegar and bring to a boil, uncovered ... | canola oil | whole chicken | bay leave | peppercorn |
Chicken Asado | 10 minutes | 40 minutes | 1 hour 20 minutes | 4.0 | 3 pounds chicken, cut into serving parts|1/2 cup calamansi juice|1/4 cup soy sauce|1 onion, peeled and sliced thinly|3 cloves garlic, peeled and minced|1/4 teaspoon peppercorns, cracked|1/4 cup canola oil|2 large potatoes, peeled and sliced into 1/4 inch thickness|1 cup tomato sauce|1 cup water|1 bay leaf|2 tablespoons... | In a bowl, combine chicken, calamansi juice, soy sauce, onions, garlic, and pepper. Massage marinade on meat and marinate for about 20 to 30 minutes.|Drain chicken, squeezing meat and aromatics to extract liquid. Reserve marinade.|In a skillet or wide pan over medium heat, heat oil. Add potatoes and cook until lightly ... | chicken | calamansi juice | peppercorn | canola oil | thickness | tomato sauce | bay leaf | liver spread |
Lechon Manok | 10 minutes | 1 hour | 9 hours 10 minutes | 6.0 | 1 whole chicken (about 4 to 5 pounds)|salt and pepper|1 cup calamansi juice|1/4 cup fish sauce|1/4 cup soy sauce|3 tablespoons brown sugar|1 head garlic, peeled and minced|4 shallots, peeled and minced|1 stalk lemongrass | Remove giblets and any extra fat from inside the chicken. Under cold running water, rinse chicken well and pat dry.|Season with salt and pepper to taste. Set aside.|In a large bowl, combine calamansi juice, fish sauce, soy sauce, sugar, and 1/4 teaspoon pepper. Stir until sugar is dissolved.|Add minced garlic and chopp... | whole chicken | salt and pepper | calamansi juice | brown sugar | shallot | stalk lemongrass |
Batsui | 10 minutes | 50 minutes | 1 hour | 6.0 | 1 tablespoon canola oil|1 onion, peeled and chopped|3 cloves garlic, peeled and minced|3 tablespoons fish sauce|3 thumb-size fresh ginger, peeled and julienned (about 3 tablespoons)|1 pound pork tenderloin, cut into small strips|? pound pork kidney, trimmed of fat and cut into small strips|? pound pork pancreas, cut in... | In a pot over medium heat, heat oil. Add onions, garlic, and ginger and cook until softened.|Add fish sauce and cook for 1 to 2 minutes.|Add pork tenderloin and cook, stirring occasionally, until no longer pink.|Add the kidney and pancreas.|Season with pepper and continue to cook the meat, stirring occasionally, until ... | canola oil | thumb size ginger | pork | pork kidney | pork pancrea | hot water | uncooked elbow macaroni | liver |
Pork Pochero | 15 minutes | 1 hour | 1 hour | 6.0 | canola oil|2 saba bananas, peeled and cut into chunks|2 medium potatoes, peeled and quartered|1 large carrot, peeled and cut into chunks|2 pieces Chorizo de bilbao, cut into chunks|1 onion, peeled and chopped|2 cloves garlic, peeled and minced|2 pounds pork belly, cut into 2-inch cubes|2 medium tomatoes, chopped|1 tabl... | In a deep pot over medium heat, heat about 2 tablespoons of oil. Add saba bananas and cook, turning as needed, until lightly browned. Remove from pan and drain on paper towels.|Add potatoes and carrots and cook until lightly browned. Remove from pan and drain on paper towels.|Add Chorizo de bilbao and cook until lightl... | canola oil | saba banana | potato | carrot | chorizo | pork | tomato | pork and beans | pechay | salt and pepper | sitaw |
Dinuguan | 15 minutes | 45 minutes | 1 hour | 6.0 | 10 ounces pork blood|1 cup vinegar|1 tablespoon canola oil|1 onion, peeled and chopped|4 cloves garlic, peeled and minced|1 thumb-size ginger (about 1 tablespoon), peeled and minced|2 pounds pork belly, cut into 1/2-inch strips|1 tablespoon fish sauce|1 cup water|1 tablespoon brown sugar|2 finger chilies (siling haba)|... | In a bowl, combine pig's blood and about 2 tablespoons of the vinegar. Stir well.|In a pot over medium heat, heat oil. Add onions, garlic, and ginger and cook until softened.|Add pork and cook, stirring occasionally, until lightly browned.|Add fish sauce and cook for about 1 to 2 minutes.|Add vinegar and bring to a boi... | pork blood | canola oil | thumb size ginger | pork | brown sugar | finger chili | salt and pepper |
Pinaputok na Tilapia | 15 minutes | 25 minutes | 40 minutes | 4.0 | 2 whole tilapia, scaled and gutted|3 tablespoons tamarind base powder|2 large Roma tomatoes, diced|1 medium onion, peeled and chopped|1 thumb-size ginger, peeled and minced|2 cloves garlic, peeled and minced|2 tablespoons butter, melted|salt and pepper to taste|Calamansi juice to taste|soy sauce to taste | Preheat oven to 375 F.|Rinse tilapia well, rinsing cavity well. Pat dry. Make two or three slits across the body of the fish on both sides.|Rub both fish all over, including the cavity, with 2 tablespoons of the tamarind base powder. Let stand for about 10 minutes.|In a bowl, combine tomatoes, onions, ginger, garlic, t... | whole tilapia | tamarind base powder | roma tomato | thumb size ginger | butter | salt and pepper | calamansi juice |
Bulanglang na Hipon | 10 minutes | 20 minutes | 30 minutes | 4.0 | 1 pound head-on large shrimp|7 large ripe guavas|5 cups water|1 onion, peeled and quartered|salt to taste|1 bunch kangkong (water spinach) | Trim tendrils off shrimp. Wash and drain well.|Cut into guavas into halves and using a small spoon, scoop out the seeds.|In a bowl, combine guava seeds and pulp and 1 cup of the water. Using the back of a spoon, mash to extract pulp and strain in a fine-mesh sieve. Reserve the guava juice and discard the seeds.|Trim ab... | shrimp | guavas | kangkong |
Nilagang Baka | 10 minutes | 2 hours 30 minutes | 2 hours 40 minutes | 6.0 | 2 pounds beef shanks, bone-in|1 pound beef tendons|8 cups water|1 large onion, peeled and quartered|1 teaspoon peppercorns|2 tablespoons fish sauce|3 corn, husked and cut into halves|2 medium potatoes, peeled and quartered|1 small cabbage, cut into wedges|12 green beans, ends trimmed|salt to taste|green onions, optiona... | In a pot, combine beef shanks, beef tendon, and water. Over medium heat, bring to a boil, skimming scum that floats on top.|When clear of froth, add onions, peppercorns, and fish sauce.|Lower heat, cover and cook at no more than a simmer for about 2 to 2 1/2 hours or until shanks are tender and tendons are soft. Add mo... | beef | beef tendon | peppercorn | half | potato | cabbage | sitaw | green onion |
Baked Salmon with Tamarind Mayo Topping | 5 minutes | 20 minutes | 25 minutes | 4.0 | 4 (4 ounces each) salmon fillets|salt and pepper to taste|4 tablespoons mayonnaise|1 tablespoon tamarind base powder | Rinse salmon fillets and pat dry. Season with salt and pepper to taste.|Arrange in a single layer on a parchment-lined baking sheet.|In a bowl, combine mayonnaise and tamarind base powder. Stir until blended.|Spoon tamarind-mayo mixture over fillets and spread across the top to fully cover.|Bake in a 400 F oven for abo... | salmon fillet | salt and pepper | mayonnaise | tamarind base powder |
Pork Giniling with Quail Eggs | 10 minutes | 20 minutes | 30 minutes | 4.0 | 1 tablespoon canola oil|1 onion, peeled and chopped|2 cloves garlic, peeled and minced|1 pound ground pork|1 tablespoon fish sauce|1 cup tomato sauce|1/4 cup banana ketchup|1 cup water|1 large potato, peeled and cubed|1 large carrot, peeled and cubed|12 pieces quail eggs, hard-boiled and peeled|1 cup frozen sweet peas,... | In a wide pan over medium heat, heat oil. Add onions and garlic and cook until softened.|Add ground pork and cook, breaking to pieces with the back of a spoon, for about 3 to 5 minutes, or until no longer pink.|Add fish sauce and continue to cook for about 1 to 2 minutes.|Add tomato sauce, banana ketchup, and water, st... | canola oil | pork | tomato sauce | banana ketchup | potato | carrot | quail | sweet pea | raisin | salt and pepper |
Bangus sa Tausi (Milkfish with Tomatoes and Black Beans) | 10 minutes | 20 minutes | 30 minutes | 4.0 | 1 whole milkfish, scaled, gutted, and cut into serving parts|salt and pepper to taste|1/2 cup flour|canola oil|1 onion, peeled and sliced|2 cloves garlic, peeled and minced|1 thumb-size ginger, julienned|2 large Roma tomatoes, chopped|1 tablespoon fish sauce|1 cup water|1 can (6.3 ounces) tausi (fermented black beans),... | Rinse fish and pat dry. In a shallow dish, place flour and season with salt and pepper to taste. Dredge the fish with flour until lightly coated.|In a pan over medium heat, heat around 1-inch deep of oil. Add fish and cook, turning once or twice, until both sides are lightly browned. Remove from pan and drain on paper ... | whole milkfish | salt and pepper | flour | canola oil | thumb size ginger | roma tomato | black bean |
Sinigang na Hipon sa Calamansi | 10 minutes | 10 minutes | 30 minutes | 4.0 | 5 cups water|1 onion. peeled and quartered|2 medium Roma tomatoes, quartered|2 tablespoons fish sauce to taste|1 cup daikon radish, peeled and sliced into 1/2 inch thick|1 pound shell-on shrimp, tendrils trimmed, washed and drained well|1/2 cup freshly-squeezed calamansi juice|2 bunches pak choi, stems trimmed and leav... | In a pot over medium heat, bring rice washing or water to a boil.|Add onions, tomatoes, and radish. Cook for about 2 to 3 minutes.|Add shrimp, calamansi juice, and fish sauce.|Continue to cook for about 3 to 5 minutes or just until shrimps color changes to pink and vegetables are tender yet crisp.|Add pechay, pushing d... | roma tomato | daikon radish | tendril | calamansi juice | pak choi |
Hoisin-Glazed Salmon | 5 minutes | 10 minutes | 45 minutes | 4.0 | 4 (4 ounces each) salmon fillets|salt and pepper to taste|1/2 cup hoisin sauce|2 tablespoons rice vinegar|2 tablespoons Sriracha hot chili sauce, optional|1 tablespoon sesame oil|1 thumb-size ginger, peeled and finely grated|2 cloves garlic, peeled and minced | Pat salmon dry and season with salt and pepper to taste.|In a bowl, combine hoisin sauce, rice vinegar, Sriracha hot sauce (if using), sesame oil, ginger, and garlic. Stir until blended.|Add salmon fillets and gently toss to fully coat. Marinate for about 20 to 30 minutes in the fridge.|Lightly grease a baking sheet or... | salmon fillet | salt and pepper | hoisin sauce | rice vinegar | sriracha hot chili sauce | sesame oil | thumb size ginger |
Bicol Express | 10 minutes | 1 hour | 1 hour 10 minutes | 6.0 | 1 tablespoon oil|1 onion, peeled and sliced thinly|4 cloves garlic, peeled and minced|2 pounds pork belly, cut into 1-inch cubes|2 tablespoons fresh shrimp paste|1 can (13.5 ounces) coconut milk|1 cup water|14 pieces Thai chili peppers, stemmed and minced|2 cups finger chilies (siling haba), sliced|1 cup coconut cream|... | In a wide pot 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 shrimp paste and cook, stirring occasionally, for about 1 to 2 minutes.|Add coconut milk, water, and chili peppers. Bring to a simmer and c... | pork | coconut milk | thai chili pepper | finger chili | coconut cream | salt and pepper |
Beef Caldereta | 15 minutes | 2 hours | 2 hours 15 minutes | 6.0 | 1/4 cup canola oil|2 large potatoes, peeled and cut into 2-inch cubes|2 large carrots, peeled and cut into 2-inch cubes|1 onion, peeled and chopped|4 cloves garlic, peeled and minced|2 pounds bottom round roast, cut into 2-inch cubes|2 cups tomato sauce|2 tablespoons tomato paste|2 cups water|10 Thai chili peppers, min... | In a wide pan over medium heat, heat oil. Add potatoes and carrots and cook until lightly browned. Remove from pot and drain on paper towels.|Remove oil from the pan except for about 2 tablespoons. Add onions and garlic and cook until softened.|Add beef and cook, stirring occasionally, until lightly browned.|Add tomato... | canola oil | potato | carrot | bottom round roast | tomato sauce | tomato paste | thai chili pepper | green olive | liver spread | cheddar cheese | bell pepper | salt and pepper |
Arroz Caldong Paa ng Manok (Congee with Chicken Feet) | 15 minutes | 1 hour 5 minutes | 1 hour 20 minutes | 8.0 | 2 pounds chicken feet|water|1 thumb-size ginger, pounded|1 tablespoon canola oil|1 onion, peeled and chopped|3 cloves garlic, peeled and minced|4 tablespoons ginger, peeled and julienned|1 tablespoon fish sauce|1 cup uncooked glutinous rice (malagkit)|1 chicken bouillon cube|salt and pepper to taste|green onions, chopp... | Rub chicken feet with salt, rinse, and drain well. Using a knife or kitchen shears, cut ends to remove nails and trim any calluses from the paws.|In a pot over medium heat, bring about 6 cups of water to a boil. Add chicken feet and pounded ginger. Cook, skimming any scum that floats on top. for about 20 to 25 minutes ... | chicken feet | thumb size ginger | canola oil | ginger | uncooked glutinous rice | chicken bouillon cube | salt and pepper | green onion | fried garlic bit | calamansi |
Corned Beef Sinigang | 10 minutes | 20 minutes | 30 minutes | 4.0 | 5 cups water|1 small onion, peeled and quartered|2 Roma tomatoes, quartered|1 tablespoon fish sauce|1 6-inch radish, peeled and cut into 1-inch thickness|1/2 package tamarind soup base mix (about .70 ounce)|2 bunches bok choy, ends trimmed|1 can (11.5 ounces) chunky corned beef|salt to taste | In a soup pot over medium heat, combine water, onion, and tomatoes. Bring to a boil.|Add radish. Lower heat and cook for about 3 to 5 minutes or until tender-crisp.|Add tamarind soup base mix and stir until dissolved.|Add bok choy and cook for about 1 minute.|Add corned beef and cook, breaking apart into large chunks w... | roma tomato | 1 thickness | tamarind soup base | bok choy | chunky |
Pork Hamonado | 15 minutes | 35 minutes | 50 minutes | 6.0 | 2 tablespoons canola oil|2 pounds pork belly (boneless or bone-in), cut into 2-inch cubes|1 onion, peeled and chopped|4 cloves garlic, peeled and minced|1 cup pineapple juice (reserved from can of pineapples)|1/4 cup apple cider vinegar|1/2 cup soy sauce|1 cup water|1 teaspoon peppercorns|2 bay leaves|2 tablespoons bro... | In a wide, heavy-bottomed pan over medium-high heat, heat oil until very hot but not smoking.|Add pork belly 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. Do NOT overcrowd the pan, cook in batches as needed.... | canola oil | pork | pineapple juice | apple cider vinegar | peppercorn | bay leave | brown sugar | salt and pepper | pineapple chunk |
Pork Afritada | 15 minutes | 1 hour | 1 hour 15 minutes | 6.0 | 1/4 cup canola oil|2 medium potatoes, peeled and cubed|2 large carrots, peeled and cubed|1/2 green bell pepper, cored, seeded and cut into cubes|1/2 red bell pepper, cored, seeded and cut into cubes|1 onion, peeled and chopped|2 cloves garlic, peeled and minced|3 pounds pork belly or pork butt, cut into 2-inch cubes|1... | In awide pan over medium-high heat, heat oil. Add potatoes and carrots and cook until lightly browned. Remove from pan and drain on paper towels.|Remove oil from pan except for about 2 tablespoons.Add bell peppers and cook for about 30 seconds. Remove from pan and drain on paper towels.|Add onions and garlic and cook u... | canola oil | potato | carrot | bell pepper | pork | tomato sauce | tomato paste | salt and pepper |
Pork Guisantes | 10 minutes | 40 minutes | 55 minutes | 4.0 | 1 tablespoon canola oil|1/2 red bell pepper, cored, seeded and cut into 1/2-inch thick strips|1 onion, peeled and chopped|3 cloves garlic, peeled and minced|2 pounds pork sirloin, cut into 1-inch cubes|1 tablespoon fish sauce|1 cup tomato sauce|1 1/2 cups water|1 bay leaf|1 cup frozen sweet peas, thawed|salt and pepper... | In a wide pan over medium heat, heat oil. Add bell peppers and cook for about 30 to 40 seconds. Remove from pan and set aside.|In the pan, add onions and garlic and cook until softened.|Add pork and cook for about 4 to 5 minutes or until lightly browned.|Add fish sauce and cook for about 1 minute.|Add tomato sauce, wat... | canola oil | bell pepper | pork | tomato sauce | bay leaf | sweet pea | salt and pepper |
Pork Belly Lechon Roll | 20 minutes | 6 hours | 14 hours 20 minutes | 12.0 | 1 (6 to 7 pounds) whole pork belly without ribs|2 tablespoons coarse salt|1/2 teaspoon pepper|1/2 cup vinegar|3 stalks lemongrass|4 shallots, peeled and sliced thinly|1 head garlic, peeled and crushed | With a small knife, poke surface of the skin all over without piercing the meat.|Pour the vinegar, massaging onto the belly. Season with salt and pepper.|With a knife, cut the thinner top portion of the lemongrass stalk and the very woody base. Peel off the tougher outer layers to get to the tender part of the stalk. W... | whole pork belly | coarse salt | lemongrass | shallot |
Pork Menudo | 20 minutes | 50 minutes | 1 hour 10 minutes | 6.0 | 2 tablespoons canola oil|1 teaspoon annatto seeds|1 onion, peeled and chopped|2 cloves garlic, peeled and minced|2 pounds boneless pork shoulder, cut into 1-inch cubes|6 large tomatoes, chopped|1 tablespoon fish sauce|2 cups water|3 medium potato, peeled and cut into 1-inch cubes|2 large carrots, peeled and cut into 1-... | In a pot over medium heat, heat oil. Add annatto seeds and cook, stirring regularly, until the oil is infused with color. With a slotted spoon, remove and discard seeds.|Add onions and garlic and cook until softened.|Add pork and cook until lightly browned.|Add fish sauce and cook for about 1 minute.|Add tomatoes and c... | canola oil | annatto seed | pork | tomato | 1 cube | carrot | beef liver | garbanzo bean | bell pepper | raisin | salt and pepper |
Giniling na Baboy | 10 minutes | 20 minutes | 30 minutes | 6.0 | 1 tablespoon canola oil|1 small onion, peeled and finely chopped|2 cloves garlic, peeled and minced|2 pounds ground pork|1 tablespoon fish sauce|3 large Roma tomatoes, chopped|1 1/2 cups water|2 medium potatoes, peeled and cubed|2 large carrots, peeled and cubed|1/2 green bell pepper, seeded and cubed|1/2 red bell pepp... | In apan over medium heat, heat oil.Add onions and garlic and cook until softened.|Add ground pork and cook, breaking into pieces with the back of a spoon, until lightly browned. Drain any excess grease.|Add fish sauce and continue to cook for about 1 to 2 minutes.|Add tomatoes and cook, mashing with the back of aspoon,... | canola oil | pork | roma tomato | potato | carrot | bell pepper | raisin | salt and pepper |
Chicken Sisig | 10 minutes | 10 minutes | 20 minutes | 6.0 | 1 /2 cup canola oil|3 cloves garlic, peeled and minced|4 cups cooked chicken|1 tablespoon soy sauce|1/4 pound chicken livers|1 onion, peeled and chopped|1/4 cup calamansi or lime juice|salt and pepper to taste|1/4 cup mayonnaise|2 Thai chili peppers, chopped | Place sizzling metal plate in a 450 F oven for about 10 minutes to preheat.|In a wide pan over medium-high heat, heat 1 tablespoon of the oil. Add garlic and cook until softened.|Add chopped chicken and spread across the surface of the pan. Cook, turning on sides as needed, for about 2 to 3 minutes or until lightly bro... | canola oil | cooked chicken | chicken liver | lime juice | salt and pepper | mayonnaise | thai chili pepper |
Filipino-style Barbecue Chicken | 10 minutes | 30 minutes | 12 hours 40 minutes | 6.0 | 3 pounds whole chicken, butterflied|1/2 cup soy sauce|1/4 cup calamansi or lemon juice|1/2 cup brown sugar|1 head garlic. peeled and minced|1 teaspoon salt|1 teaspoon pepper|1/4 cup canola oil | Rinse chicken and pat dry.|In a bowl, combine soy sauce, calamansi juice, brown sugar, garlic, salt, and pepper. Stir well until sugar and salt are dissolved.|Add chicken and massage with the marinade until fully coated. Cover and marinate in the refrigerator for at least 2 hours or up to overnight. Drain chicken well,... | whole chicken | lemon juice | brown sugar | canola oil |
Binagoongan Baboy | 15 minutes | 1 hour | 1 hour 15 minutes | 4.0 | 1 tablespoon canola oil|2 pounds pork belly, cut into 1-inch cubes|1 onion, peeled and chopped|4 cloves garlic, peeled and minced|2 tablespoons sauteed shrimp paste|2 large tomatoes, chopped|1/4 cup vinegar|1 cup water|5 Thai chili peppers, chopped|1 teaspoon sugar (see recipe notes)|salt and pepper to taste | In a wide pan over medium heat, heat 1 tablespoon of oil. Add pork cubes and cook until they begin to brown and render fat.|Add onions and garlic and cook until softened.|Add shrimp paste and cook, stirring occasionally, for about 1 minute.|Add tomatoes and cook, mashing with the back of the spoon, until softened and r... | canola oil | pork | sauteed shrimp paste | tomato | thai chili pepper | recipe | salt and pepper |
Carne Guisada | 10 minutes | 1 hour 10 minutes | 1 hour 20 minutes | 4.0 | 1 tablespoon canola oil|1 onion, peeled and chopped|2 cloves garlic, peeled and minced|2 pounds chuck steak, sliced thinly|4 large Roma tomatoes, chopped|1 jalapeno pepper, seeded and minced|1 1/2 cups water or beef broth|2 medium potatoes, peeled and cubed|salt and pepper to taste | In a dutch oven or wide skillet over medium heat, heat oil. Add onions and garlic and cook until softened.|Add beef and cook until lightly browned.|Add tomatoes and cook, mashing with the back of a spoon, until softened and release juice.|Add water or broth. Bring to a boil, skimming scum that floats on top.|Add chili ... | canola oil | chuck steak | roma tomato | jalapeno pepper | beef broth | potato | salt and pepper |
Ginisang Upo with Pork | 10 minutes | 30 minutes | 40 minutes | 4.0 | 1 tablespoon canola oil|1 onion, peeled and sliced thinly|2 cloves garlic, peeled and minced|1/2 pound pork belly, cut into thin strips|2 Roma tomatoes, chopped|1 1/2 cups water|2 medium upo, peeled and cut into strips (about 4 cups)|2 tablespoons oyster sauce|salt and pepper to taste | In a wide pan or wok over medium heat, heat oil.|Add onions and garlic and cook until softened.|Add pork and cook, occasionally stirring, until lightly browned.|Add tomatoes and cook, mashing with the back of the spoon until softened.|Add water and bring to a boil. Lower heat, cover, and simmer until meat is tender and... | canola oil | pork | roma tomato | upo | oyster sauce | salt and pepper |
Pancit Upo | 10 minutes | 20 minutes | 30 minutes | 6.0 | 1 tablespoon canola oil|1 onion, peeled and chopped|2 cloves garlic, peeled and minced|1/2 pound pork belly, cut into thin strips|1/2 teaspoon annatto powder|2 cups water|1 large upo, peeled and cut into strips (about 2 cups)|8 ounces pancit bihon (rice noodles)|2 tablespoons oyster sauce|salt and pepper to taste | In a wide pan or wok over medium heat, heat oil. Add onions and garlic and cook until softened.|Add pork and cook, occasionally stirring, until lightly browned.|Add annatto powder and stir to coat meat.|Add water and bring to a boil. Lower heat, cover, and simmer until meat is tender and liquid is reduced to about 1 cu... | canola oil | pork | annatto powder | upo | pancit bihon | oyster sauce | salt and pepper |
Pineapple Chicken Afritada | 10 minutes | 40 minutes | 40 minutes | 6.0 | 1/4 cup canola oil|2 potatoes, peeled and quartered|1 large carrot, peeled and cut into 1-inch chunks|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 small onion, peeled and sliced thinly|3 cloves garlic, peeled and minced|4 pounds ch... | In a wide pan over medium heat, heat oil.Add potatoes and carrots and cook, turning once or twice, until lightly browned. Remove from pan drain on paper towels.|Remove excess oil exceptfor 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... | canola oil | potato | 1 chunk | bell pepper | chicken | tomato sauce | pineapple juice | salt and pepper | green pea | pineapple chunk |
Bulanglang na Bangus at Hipon | 10 minutes | 20 minutes | 30 minutes | 4.0 | 7 cups water|10 guavas, halved and seeded|1 onion, peeled and quartered|1 bunch kangkong (water spinach)|1 tablespoon fish sauce|1 whole milkfish, scaled, gutted, and cut into serving parts|1/2 pound large shrimps, tendrils trimmed|salt to taste | Cut into guavas into halves and using a small spoon, scoop out the seeds.|In a bowl, combine guava seeds and pulp and 1 cup of the water. Using the back of a spoon, mash to extract pulp and strain in a fine-mesh sieve. Reserve the guava juice and discard the seeds. Set aside.|Trim about 2 inches from the kangkong stalk... | guavas | kangkong | whole milkfish | tendril |
Lumpiang Hubad | 30 minutes | 20 minutes | 50 minutes | 8.0 | 1 package (14 ounces) firm tofu|canola oil|1 onion, peeled and chopped|2 cloves garlic, peeled and minced|1 tablespoon fish sauce|1 large singkamas (jicama), peeled and cut into 1/2-inch cubes|2 large carrots, peeled and cut into 1/2-inch cubes|2 large kamote, peeled and cut into 1/2-inch cubes|1 cup water|2 cups garba... | Drain tofu from packing liquid. Pat with paper towels to absorb excess liquid. Cut into 1/2-inch cubes.|In a wide pan over medium heat, heat about 2 tablespoons oil until very hot. Add tofu and cook, turning as needed, until lightly browned. Remove from pan and drain on paper towels.|Wipe down thepan as needed. Heat an... | tofu | canola oil | singkamas | 1 2 cube | garbanzo bean | sitaw | salt and pepper | brown sugar | corn starch | peanut | peanut butter |
Chicken Adobo with Tamarind | 10 minutes | 30 minutes | 40 minutes | 4.0 | 1 tablespoon canola oil|1 onion, peeled and sliced thinly|5 cloves garlic, peeled and minced|3 pounds chicken wings, cut into cut into drummettes and wingettes|1 packet (1.4 ounces) tamarind powder|1 cup water|1/4 cup soy sauce|salt and pepper to taste | In a wide skillet over medium heat, heat oil. Add onions and garlic and cook until softened.|Add chicken and cook, stirring occasionally, until lightly browned and juices run clear.|Add tamarind powder and stir until chicken wingsare fully coated.|Add water and soy sauce. Bring to a boil.|Lower heat, cover, and continu... | canola oil | drummette and wingettes | tamarind powder | salt and pepper |
Bangus Sisig | 15 minutes | 20 minutes | 35 minutes | 4.0 | 2 whole bangus (milkfish), scaled, gutted, and cut into serving parts|salt and pepper to taste|1/2 cup flour|canola oil|1 onion, peeled and chopped|3 cloves garlic, peeled and minced|1/2 medium green bell pepper, seeded and chopped|1/2 medium red bell pepper, seeded and chopped|4 Thai chili peppers, finely chopped|2 f... | Rinse milkfish to remove innards and drain well. Pat dry and season with salt and pepper to taste.|Dredge in flour until evenly coated.|In a pan over medium heat, heat about 1-inch deep of oil. Add fish and cook, turning as needed, until golden and nicely crisp.|Remove from heat and drain on paper towels. Debone and fl... | whole bangus | salt and pepper | flour | canola oil | bell pepper | thai chili pepper | finger chili pepper | calamansi juice |
Filipino-style Spaghetti | 15 minutes | 1 hour 10 minutes | 1 hour 25 minutes | 8.0 | 1 pound uncooked spaghetti|1 tablespoon oil|4 Filipino-style hotdogs, sliced diagonally|1 onion, peeled and chopped|3 cloves garlic, peeled and minced|1 bell pepper, seeded, cored and chopped|1 pound ground beef|2 cups tomato sauce|1/2 cup tomato paste|1 cup banana ketchup, preferably sweet and spicy|1 cup beef broth|1... | In a pot over medium heat, cook spaghetti in salted boiling water according to package's direction for about 7 to 9 minutes or until firm to bite. Drain well.|In a large saucepan, heat oil. Add sliced hot dogs and cook, stirring occasionally, for about 1 to 2 minutes or until lightly browned. Remove from pan and set as... | uncooked spaghetti | filipino style hotdog | bell pepper | beef | tomato sauce | tomato paste | banana ketchup | beef broth | salt and pepper | cheese |
Pork Embutido | 20 minutes | 1 hour | 1 hour 20 minutes | 8.0 | canola oil|1 onion, peeled and chopped|1 1/2 pounds ground pork|1 cup crushed pineapple, drained|1 large carrot, peeled and shredded|1/4 cup raisins|1/4 cup banana ketchup|3 eggs, well-beaten|2 teaspoons salt|1 teaspoon pepper|3 eggs, hardboiled, peeled and quartered|3 pieces vienna sausages, cut into four lengthwise | Preheat oven to 375 F.|In a pan over medium heat, heat about 1 tablespoon of oil. Add onions and cook until softened. Remove from pan and allow to cool completely.|In a large bowl, combine ground pork, crushed pineapple, carrots, sauteed onions, raisins, ketchup, beaten eggs, salt and pepper. Mix well until evenly dist... | canola oil | pork | crushed pineapple | carrot | raisin | banana ketchup | egg | vienna sausage |
Ginataang Sigarilyas at Kalabasa | 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 shrimp, peeled and deveined|1 tablespoon fish sauce|1/2 small kalabasa, peeled, seeded, and cut into chunks|1 pound sigarilyas, winged beans, ends trimmed and sliced diagonally|1 cup coconut cream|1/2 cup water|salt and pep... | In a pot over medium heat, heat oil. Add onions and garlic and cook until softened.|Add shrimps and cook for about 2 to 3 minutes or just until color changes to pink.|Add fish sauce and continue to cook, stirring occasionally, for about 1 to 2 minutes.|Add coconut milk and water and bring to a simmer.|Add kalabasa and ... | canola oil | shrimp | kalabasa | sigarilya | coconut cream | salt and pepper |
Filipino-style Pasta Carbonara | 10 minutes | 30 minutes | 40 minutes | 8.0 | 1 pound uncooked spaghetti|2 pounds bacon, chopped|1 onion, peeled and chopped|3 cloves garlic, peeled and minced|1 pound fresh button mushrooms. sliced thinly|2 tablespoons butter|1 tablespoon flour|1 cup chicken broth|14 ounces all-purpose cream|2 tablespoons Parmesan cheese and more for serving|1 teaspoon freshly gr... | In a large pot over medium heat, bring about 4 quarts salted water to a boil. Add spaghetti and cook 1 minute shy of package directions. Remove from heat and drain well. Keep warm.|In a wide pan over medium heat, add bacon. Cook, stirring occasionally, until it browns and crisps. With a slotted spoon, remove from heat ... | uncooked spaghetti | bacon | button mushroom | butter | flour | chicken broth | all purpose cream | parmesan cheese | nutmeg | salt and pepper | parsley |
Ginisang Sardinas at Miswa | 5 minutes | 10 minutes | 15 minutes | 6.0 | 1 tablespoon canola oil|2 cloves garlic, peeled and minced|1 onion, peeled and sliced thinly|2 medium Roma tomatoes, chopped|1 tablespoon fish sauce|3 cans (5.5 ounces each) tomato-based Sardines|2 cups water|2 ounces miswa noodles|salt and pepper to taste | In a pot over medium heat, heat oil. Add onions and garlic and cook until softened.|Add tomatoes and continue to cook, mashing with the back of a spoon, until slightly softened.|Add fish sauce and cook, stirring occasionally, for about 1 to 2 minutes.|Add sardines and water. Bring to a boil.|Add miswa and cook, stirrin... | canola oil | roma tomato | sardine | miswa noodle | salt and pepper |
Binagoongan Baboy sa Gata | 10 minutes | 1 hour 30 minutes | 1 hour 40 minutes | 6.0 | 1 tablespoon oil|1 onion, peeled and chopped|3 cloves garlic, peeled and minced|2 pounds pork belly, cut into 1-inch cubes|2 Roma tomatoes, chopped|2 tablespoons sauteed shrimp paste|2 tablespoons vinegar|1 can (13 ounces) coconut milk|1 cup water|6 Thai chili peppers, stemmed and minced|1 teaspoon sugar|salt and peppe... | In a wide pan or skillet over medium heat, heat oil.Add onions and garlic and cook until softened.|Add pork and cook until lightly browned.|Add tomatoes and cook, mashing with the back of the spoon, until softened.|Add shrimp paste and cook, stirring occasionally, for about 1 to 2 minutes.|Add vinegar and allow to a bo... | pork | roma tomato | sauteed shrimp paste | coconut milk | thai chili pepper | salt and pepper |
Beef Pares | 15 minutes | 3 hours | 3 hours 15 minutes | 4.0 | 2 pounds beef brisket, cut into 1 1/2-inch cubes|6 cups water|1 onion, peeled and quartered|4 cloves garlic, peeled and pounded|1 teaspoon peppercorns|2 bay leaves|1 tablespoon salt and more as needed|green onions, chopped|pepper to taste|1 tablespoon canola oil|1 onion, peeled and chopped|3 cloves garlic, peeled and m... | In a pot over medium heat, bring about 2 quarts of water to a boil. Add beef brisket and boil, skimming scum that floats on top, for about 8 to 10 minutes. Drain beef, discarding liquid. Rinse meat and pot well.|Return meat to clean pot and add 6 cups of cold water. Over medium heat, bring to a boil. Skim scum that flo... | beef | peppercorn | bay leave | green onion | canola oil | thumb size ginger | the beef | brown sugar | star anise | salt and pepper | day old cold rice |
Mexican Pork Adobo | 15 minutes | 2 hours | 2 hours 15 minutes | 6.0 | 12 dried ancho chiles|3 dried guajillo chiles|2 Roma tomatoes, chopped|1 small onion, peeled and quartered|4 cloves of garlic, peeled|1/4 cup cider vinegar|1 tablespoons dried oregano|1 teaspoon cinnamon|1/4 teaspoon ground cloves|1 tablespoon canola oil|2 pounds pork shoulder, cut into 2-inch cubes|1 1/2 cups water|sa... | In a skillet over medium heat, add chiles and roast, turning as needed, for about 20 to 30 seconds or until lightly browned.|Remove from pan and place in a bowl with enough hot water to cover. Soak for about 15 to 20 minute or until softened. Remove and discard stems.|In a blender, combine stemmed chiles, tomato, onion... | dried ancho chile | dried guajillo chile | roma tomato | cider vinegar | dried oregano | cinnamon | canola oil | pork | salt and pepper |
Ginisang Upo at Sardinas | 10 minutes | 10 minutes | 20 minutes | 4.0 | 1 large upo|1 tablespoon canola oil|2 cloves garlic, peeled and minced|1 onion, peeled and sliced thinly|2 medium Roma tomatoes, chopped|1 tablespoon fish sauce|2 cans (5.5 ounces each) tomato-based Sardines|2 cups water|salt and pepper to taste | Cut and discard ends of upo. Using a peeler, peel skin. Cut the gourd lengthwise.|If the interior is "too spongy" and has mature seeds, remove spongy flesh using a spoon and discard. Slice gourd lengthwise into halves and then slice into 1/2 inch-thick pieces.|In a pot, heat oil. Add onions and garlic and saute until s... | upo | canola oil | roma tomato | sardine | salt and pepper |
Ginisang Ampalaya Leaves with Tinapa | 15 minutes | 15 minutes | 30 minutes | 4.0 | 1/2 small bunch ampalaya leaves|1 tablespoon oil|1 onion, peeled and chopped|2 cloves garlic, peeled and minced|1 large Roma tomato, chopped|1 cup water|4 pieces smoked round scad, tinapang galunggong, flaked and bones discarded (about 1 cup of flaked meat)|salt and pepper to taste | Remove leaves from stalks, leaving soft stems intact. Discard stalks. Wash leaves under cold running water to rid of dirt. Drain well and set aside.|In a pot over medium heat, heat oil. Add onions and garlic and cook until limp.|Add tomatoes and cook, mashing with the back of sa poon, until softened and release juice.|... | ampalaya leave | roma tomato | tinapang galunggong | salt and pepper |
Ginataang Seafood | 30 minutes | 40 minutes | 1 hour 10 minutes | 8.0 | 2 pounds squid|2 pounds (about 4 to 5 pieces) crab|2 pounds mussels|1 pound shrimp|1 tablespoon canola oil|1 onion, peeled and chopped|5 cloves garlic, peeled and minced|1 thumb-size ginger, peeled and minced|1 tablespoon shrimp paste|6 cups coconut cream (kakang gata)|salt and pepper to taste | 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. With a knife, cut the head and the ink sack from the tentacles. Set aside the tentacles. Peel the spotted outer membrane from the squid and discard.|Under cold running ... | squid | crab | mussel | shrimp | canola oil | thumb size ginger | coconut cream | salt and pepper |
Pork Ribs Adobo with Atsuete | 15 minutes | 1 hour 10 minutes | 1 hour 25 minutes | 4.0 | 2 pounds pork belly with ribs or spare ribs, cut into 2-inch pieces|1 tablespoon canola oil|1 onion, peeled and chopped|6 cloves garlic, peeled and minced|1 thumb-sized ginger, peeled and minced|1 tablespoon atsuete powder|1 cup vinegar|1/2 cup soy sauce|1 cup water|2 bay leaves|1 tablespoon brown sugar|salt and pepper... | In a wide pot over medium heat, heat oil. Add onions, garlic, and ginger and cook, stirring regularly, until softened.|Add pork ribs and cook for about 3 to 5 minutes or until lightly browned.|Add atsuete powder and cook, stirring regularly, until meat is evenly colored.|Add vinegar and bring to a boil, uncovered and w... | pork | canola oil | ginger | powder | bay leave | brown sugar | salt and pepper |
Ginisang Gulay | 15 minutes | 20 minutes | 35 minutes | 6.0 | 1 tablespoon canola oil|1 onion, peeled and chopped|2 cloves garlic, peeled and minced|2 Roma tomatoes, chopped|1/2 pound shrimp, peeled and deveined|1 tablespoon fish sauce|2 cups water|1/2 small calabasa, peeled and cut into 1-inch cubes|1 bunch long beans (sitaw), ends trimmed and cut into 3-inch lengths|3 Thai eggp... | In a pot over medium heat, heat oil. Add onions and garlic and cook until softened.|Add tomatoes and cook, mashing with the back of a spoon until softened and release juices.|Add shrimp and cook just until color changes.|Add fish sauce and cook for about 1 minute.|Add water and bring to a boil.|Add calabasa and cook fo... | canola oil | roma tomato | shrimp | calabasa | long bean | thai eggplant | 3 length | patola | salt and pepper |
Pancit Sotanghon | 20 minutes | 1 hour | 1 hour 20 minutes | 8.0 | 2 large chicken leg quarter|4 cups water|1 onion, peeled and quartered|2 cloves garlic, peeled and crushed|1 thumb-size ginger, , pounded|1 bay leaf|1/2 teaspoon peppercorns|1 tablespoon salt|4 pieces black fungus (tengang daga)|2 tablespoons canola oil|12 pieces snow peas, ends trimmed|1 onion, peeled and chopped|2 cl... | In a pot over medium heat, combine chicken and water. Bring to a boil, skimming scum that floats on top.|When broth clears, add quartered onions, crushed garlic, ginger, bay leaf, peppercorns, and about 1 tablespoon salt. Lower heat, cover, and simmer for about 20 to 30 minutes or until chicken is cooked through.|With ... | chicken | thumb size ginger | bay leaf | peppercorn | black fungus | canola oil | snow pea | carrot | ribs celery | chicken broth | powder | salt and pepper | coils sotanghon | green onion | fried garlic bit | calamansi |
Nilagang Baboy | 15 minutes | 1 hour | 1 hour 15 minutes | 6.0 | 2 pounds pork belly, cut into 2 1/2 inch cubes|8 cups water|1 medium onion, peeled and quartered|1/2 teaspoon peppercorns, cracked|1 tablespoon fish sauce|1 small calabasa, peeled, seeded and cut into 2-inch chunks|2 bunches pechay, ends trimmed and leaves separated|salt to taste | In a pot over medium heat, combine pork and water. Bring to a boil, skimming scum that floats on top.|When the liquid has cleared, add onions, peppercorns, and fish sauce. Continue to boil for about 1 to 2 minutes.|Lower heat, cover and cook for about 40 to 45 minutes or until pork is tender. Add more water in 1/2 cup... | pork | peppercorn | calabasa | pechay |
Tortang Talong | 5 minutes | 15 minutes | 20 minutes | 4.0 | 4 eggplants|4 eggs|salt and pepper to taste.|1/4 cup oil | With a knife or fork, prick eggplant. Arrange eggplants in a single layer directly on a gas stovetop over high flame and roast, rotating occasionally with tongs, until slightly softened and skin is evenly charred.|Remove from heat and allow to cool to touch. Peel the skin and gently rinse under cold, running water to r... | eggplant | egg | salt and pepper |
Arroz Caldo | 10 minutes | 50 minutes | 1 hour | 6.0 | 1 (3 to 4 pounds) whole chicken, cut into serving pieces|1 tablespoon canola oil|1 onion, peeled and chopped|3 cloves garlic, peeled and minced|4 tablespoons fresh ginger, peeled and minced|2 tablespoons fish sauce|1 cup uncooked rice|6 cups water|2 bouillon cubes|salt and pepper to taste|3 hardboiled eggs, peeled and ... | Trim chicken of unwanted fat, rinse and drain well.|In a pot over medium heat, heat oil. Add onions, ginger and garlic. Cook, stirring regularly, until softened and aromatic.|Add chicken and cook, stirring constantly, until lightly browned and have rendered juices. Add fish sauce and continue to cook for around 1 to 2 ... | whole chicken | canola oil | ginger | uncooked rice | bouillon cube | salt and pepper | halved | fried garlic bit | green onion | calamansi |
Homemade Pork Tocino | 10 minutes | 20 minutes | 30 minutes | 8.0 | 2 pounds pork butt, sliced to 1/4-inch thick|1 cup sugar|1 tablespoon salt|1 tablespoon garlic powder|1/4 teaspoon pepper|2 drops red food coloring|1 cup water|2 tablespoons canola oil | In a bowl, combine pork, sugar, salt, garlic, pepper, and red food coloring. Massage meat with curing mixture until well-distributed and evenly colored.|Store in a covered container or ziplock bag and refrigerate overnight to cure.|In a pan over medium heat, add pork including marinade and enough water to cover. Bring ... | 1 4 thick | garlic powder | red food coloring | canola oil |
Pesang Dalag | 10 minutes | 20 minutes | 30 minutes | 4.0 | 1 whole large dalag (mudfish), gutted, scaled, cleaned and cut into serving parts|salt and pepper to taste|canola oil|2 medium potatoes, peeled and quartered|1 onion, peeled and sliced thinly|2 cloves garlic, peeled and minced|2 tablespoons ginger, peeled and julienned|1 tablespoon fish sauce|5 cups water|1 bunch pecha... | Rinse fish under cold running water and drain well. Pat dry and season with salt and pepper to taste.|In a wide pan over medium heat, heat about 2-inch deep of oil. Carefully add fish and cook, turning as needed, until lightly browned. Remove from pan and drain on paper towels.|In a wide pot over medium heat, heat abou... | whole dalag | salt and pepper | canola oil | potato | ginger | pechay | napa cabbage | green onion |
Tinolang Manok | 15 minutes | 50 minutes | 1 hour 5 minutes | 4.0 | 1 tablespoon canola oil|1 small onion, peeled and sliced thinly|3 cloves garlic, peeled and minced|2 thumb-sized fresh ginger|1 (3 to 4 pounds) whole chicken, cut into serving pieces|2 tablespoons fish sauce|5 cups water|1 small green papaya, pared, seeded and cut into 2-inch wedges|1 bunch fresh spinach leaves, stems ... | In a pot over medium heat, heat oil. Add onions, ginger, and garlic and cook until softened.|Add chicken and cook, stirring occasionally, for about 5 to 7 minutes or until chicken starts to change color and juices run clear.|Add fish sauce and cook, stirring occasionally, for about 1 to 2 minutes.|Add water and bring t... | canola oil | ginger | whole chicken | green papaya | spinach leave | salt and pepper |
Sinigang na Baboy | 15 minutes | 1 hour 45 minutes | 2 hours | 4.0 | 2 pounds pork spare ribs, cut into 2-inch pieces|8 cups water|2 large tomatoes, quartered|1 medium onion, peeled and quartered|2 tablespoons fish sauce|6 pieces gabi, (peeled and halved depending on size)|1 6-inch radish (labanos), peeled and sliced to 1/2-inch thick half-rounds|2 finger chilies (siling haba)|1/2 bunch... | Rinse pork ribs and drain well.|In a pot over medium heat, combine pork and enough water to cover. Bring to a boil, skimming scum that accumulates on top.|Once broth clears, add tomatoes, onion, and fish sauce. Lower heat and simmer for about 1 to 1 1/2 hours or until meat is tender, adding more water as necessary to m... | pork spare ribs | tomato | halved | 1 2 thick half rounds | finger chili | long bean | okra | packages tamarind base powder | salt and pepper | bok choy |
Batangas Lomi Recipe (Tagalog Version) | 20 minutes | 40 minutes | 1 hour | 6 | 3 tablespoons vegetable oil | 1 medium white onion (sliced) | 250 grams pork belly (liempo) (sliced) | 1 cup kikiam (sliced) | 150 grams pork liver (sliced into strips) | 2 pieces pork bouillon cubes | 8 cups water | 1 1/2 tablespoons soy sauce (more to serve) | 500 grams fresh lomi noodles (rinsed) | 6 tablespoons cas... | Mag-init ng oil sa medium heat at igisa ang sibuyas hanggang bumango ito. | Idagdag ang kikiam at i-saute hanggang mag-light brown. Idagdag ang atay at lutuin hanggang maging dark brown. Kunin ang ilan para sa toppings. | Idagdag ang pork bouillon cubes at haluin. Idagdag ang water at soy sauce. Lutuin hanggang mag-sim... | vegetable oil | pork | kikiam | pork liver | pork bouillon cube | lomi noodle | cassava starch | egg | chicharon | meatball | fried garlic | green onion | calamansi | labuyo |
Kare-kare Sauce Recipe (Tagalog Version) | 10 minutes | 10 minutes | 20 minutes | 4 | 1/2 Cup onion (chopped) | 1 1/2 tablespoons vegetable oil (or annatto oil) | 2 teaspoons Garlic (minced) | 2 cups pork broth (reserved) | 1/4 Cup peanuts (roasted and finely chopped) | 3 heaping tablespoons peanut butter (creamy) | 1/2 tablespoon bagoong alamang | Salt (to taste) | black pepper (to taste) | 1 1/2 table... | Gisahin ang red onions sa vegetable oil o annatto oil hanggang sa lumambot ito. Idagdag ang garlic at gisahin hanggang bumango. | Idagdag ang pork broth, peanuts, at creamy peanut butter at haluin nang mabuti. Timplahan ng bagoong alamang, salt, at ground pepper. Pakuluin. Hinaan ang apoy at i-simmer ng 5-8 minuto. Ida... | vegetable oil | pork broth | peanut | peanut butter | shrimp paste shrimp paste | rice |
Adobong Puti Recipe (Tagalog Version) | 15 minutes | 45 minutes | 1 hour | 6 | 1/4 cup canola oil (or any cooking oil) | 1 kilo pork belly strips (cut into pieces) | 1 teaspoon salt (more to taste) | 1/2 teaspoon whole black peppercorns | 8 cloves garlic (peeled and smashed slightly but left whole) | 1/2 cup coconut vinegar (or any white vinegar) | 3 cups water (more if needed) | 4 pieces dried b... | Sa isang kaldero o kawali, painitin ang oil sa medium heat. Dahan-dahang ilagay ang baboy. Gisahin ang baboy hanggang mag-brown ito. | Kapag brown na ang baboy, idagdag ang salt, peppercorns, garlic cloves, vinegar, water, at bay leaves. | Pakuluan ito, tapos hinaan ang apoy at takpan. Hayaang mag-simmer ng 30 minuto o... | any cooking oil | pork | whole black peppercorn | any vinegar | dried bay leave |
Creamy Kalabasa Soup Recipe | 15 minutes | 25 minutes | 40 minutes | 4 | 1 piece onion (chopped) | 1 Table Spoon Oil | 4 cups water | 1 piece chicken bouillon cube | 1 kilo kalabasa (squash) (peeled and cut into cubes) | 1 teaspoon Salt | 1/2 teaspoon white pepper | 1 Pack All-purpose cream | 1/4 Cup bacon (crumbled) | croutons | On medium high heat saute onion in oil until translucent. Add water and chicken bouillon cube. Stir until cube is dissolved. Add kalabasa. Cover and cook for 15 minutes. | Using a handheld blender, process the kalabasa until smooth. (You may also process it in a blender by batches.) | Return pureed kalabasa to the pot.... | table spoon oil | chicken bouillon cube | kalabasa | white pepper | all purpose cream | bacon | crouton |
Buttered Shrimp Recipe | 20 minutes | 10 minutes | 30 minutes | 4 | 2 tablespoons Butter | 3 tablespoons cooking oil | 5 cloves Garlic (chopped) | 1 kilo Shrimp (peeled, deveined) | spring onions (Chopped, for garnish) | Salt (to taste) | ground black pepper (to taste) | In a medium-sized pan over medium heat,addbutter and oil. Add garlic and shrimp, saute for 1to2 minutes. | Cook until shrimp turns orange. Top with chopped spring onions. Serve warm. | butter | shrimp | green onion |
Paksiw na Isda Recipe (Fish in Vinegar Recipe) | 15 minutes | 30 minutes | 45 minutes | 2 | 1/2 Cup Vinegar | 1 Cup water | 2 teaspoons Salt | 1 teaspoon peppercorns | 1 medium milkfish
(bangus) (cleaned and sliced into
4) | 1 knob ginger (sliced
and
pounded) | 6 cloves Garlic (skin
removed) | 1 medium onion (sliced) | 3 pieces finger
chilies (siling
pangsigang) | Heat a medium-sized pan and cooking pot then add vinegar and water. | Add salt and whole peppercorn then stir. Bring to a boil. | Arrange the fish in the pan and add the ginger, garlic, onion, and finger chili. Cover and simmer over medium heat for 20 minutes. Serve hot with steamed rice. | peppercorn | milkfish | knob ginger | garlic skin | finger |
KBL (Kadyos, Baboy, at Langka) Recipe | 10 minutes | 1 hour 30 minutes | 1 hour 40 minutes | 6 | 4 slices pork pata | 5 stalks lemongrass (tanglad) (tied together) | 1/2 cup kadyos (soaked overnight) | 1 Cup fresh jackfruit (langka) (chopped) | 10-12 pieces batwan (or batuan, sliced) | 2-3 pieces green finger chilies (siling mahaba) | 1 medium red onion (chopped) | 2 liters water (more as needed) | Salt (to taste)... | In a large pot over medium-high heat, boil pork pata in 1 liter water with lemongrass and the kadyos for 20 minutes. | Add langka, batuan, chilies, onions, and boil together until pork is fork temder (about an hour). Add salt and pepper to taste. | pork pata | stalks lemongrass | kadyo | jackfruit | batwan | green finger chili |
Chicken Pyanggang (Chicken in Blackened Coconut Curry) Recipe | 30 minutes | 2 hours | 2 hours 30 minutes | 3 | 2 Chicken (use leg quarters) | 2 Chicken (use chicken thighs) | 1/4 Cup coconut (buko) (burnt and ground) | 1 1/2 tablespoons red onion (chopped) | 1 piece Lemongrass Bulb (Tanglad) ((use stalk part), white part only) | 1 tablespoon Luyang Dilaw (chopped) | 2 tablespoons Garlic (chopped) | 1 tablespoon ginger (choppe... | Method for burnt coconut flesh:If you can get your coconut market vendor to separate the flesh from the husk, discard the husks and burn the flesh directly over your charcoal grill until black on both sides burnt. If you can t get them separated, break niyog in half or quarters then burn all sides directly over charcoa... | leg quarter | chicken | coconut | lemongrass bulb | luyang dilaw | ginger | cilantro stem | green onion | canola oil | finger chili | the back a knife | coconut curry paste | coconut milk | coconut cream |
Easy Almondigas Soup Recipe | 10 minutes | 20 minutes | 30 minutes | 4 | 250 Grams ground pork | 1/2 Cup cabbage (finely chopped, squeezed of water) | 1/2 medium red onion (peeled, finely chopped) | 1/2 medium Egg (beaten) | 2 tablespoons cooking oil | 1/2 medium red onion (peeled, sliced) | 5 cloves Garlic (peeled, sliced) | 1 liter (4 cups) water | 1 piece chicken bouillon cube | 1 bundle... | In a bowl, combine ground pork, cabbage, finely chopped onion, and beaten egg. Season with salt and pepper to taste. Cook a small portion to test for seasoning. Adjust seasoning as needed. Form into meatballs using a tablespoon, about 12. Set aside. | Heat oil in a soup pot over medium-low heat. Add sliced onion and co... | pork | cabbage | egg | chicken bouillon cube | misua |
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