Tinolang Manok (Chicken Ginger Stew) Recipe

Estimated cooking time: 45 minutes





Tinola Manok Ingredients:


1 kilo whole chicken, cut into pieces.
1 small young papaya or sayote, cut into small pieces.
2 tablespoons ginger, crushed and slliced into strips
1/2 cup dahon ng sili (chili leaves) or mallunggay leaves
1 liter of water
5 garlic cloves, minced
1 red onion, diced
4 tablespoons oil
2 tablespoons patis (fish sauce)


Tinolang Manok Cooking Instructions:


In a stock pot, heat oil and sauté garlic, onion and ginger.

Add water and the chicken.

Bring to a boil and simmer for about 20 minutes or until chicken is almost done.

Season with patis

Add papaya and continue to simmer for an additional 5 minutes or until papaya softens but not overcooked.

Add sili leaves then turn off the heat.

Serve steaming hot on a bowl with plain rice on the side.

Rellenong Manok

Estimated cooking time: 2 hours







Rellenong Manok Ingredients:


1 whole chicken, deboned with shape kept
2 tablespoons calamansi juice
2 tablespoons soy sauce
1 1/2 tablespoons sugar

Stuffing

1/2 kilo ground pork
1/2 cup bacon, diced
1 cup ham, diced
1 can Vienna sausage, drained and sliced
1/4 cup sweet green peas
1/4 cup carrots, minced
1/4 cup breadcrumbs
1/4 cup pickle relish
1/4 cup raisins
1/2 cup cheddar cheese, grated
5 whole eggs, beaten
1/2 cup butter
2 tablespoons soy sauce
1 tablespoon sugar
Salt and pepper to taste


Rellenong Manok Cooking Instructions:

Marinate chicken in calamansi juice, soy sauce and sugar.
In a bowl, mix all stuffing ingredients well.
Stuff the chicken in all parts.
Sew the cavity opening and truss the chicken.
Wrap chicken in aluminium foil.
Heat oven at 350 degrees Fahrenheit and bake breast-up for an hour or until chicken is cooked.

Open the foil an rub chicken with butter and put back in oven until golden brown.

Chicken Curry recipe

Estimated cooking time: 40 minutes






Chicken Curry Ingredients:


1 Kilo chicken cut to pieces
2 to 3 pieces of potatoes, quartered
2 to 3 pieces of carrots, cut to pieces
1 big red bell pepper cut into 1"x1" squares
1 big green bell pepper cut into 1"x1" squares
2 mid-sized onions, chopped
1 bulb of garlic, minced
1 thumb-sized ginger, pounded then sliced
2 cups coconut milk
2 to 3 tablespoons of curry powder
1 teaspoon chili powder or minced chili (optional)
4 tablespoons cooking oil
Salt and pepper to taste

Chicken Curry Cooking Instructions:

In frying pan or wok, fry the cut chicken until light brown. Next, fry potatoes and carrots, set aside.

In a sauce pan, sauté garlic, onions and ginger in cooking oil for 2 minutes.

Add the chicken, coconut milk, curry powder and chili powder. Simmer for 10 minutes.

Add potatoes, carrots and continue to simmer for another 5 minutes or until tender.

Add red and green bell pepper, salt (about 1 tablespoon) and pepper to taste.

Serve hot with steamed rice.

Cooking Notes:

Coconut milk may be canned from the grocery store. When using fresh coconut, milk grated coconut meat with 1/2 cup of water, then set aside. Again, milk the grated coconut milk for the second time using 1 1/2 cups of water. While cooking, use the 2nd milking first, then add the 1st coconut milk near then end of cooking -just after putting the potatoes and carrots.

Use fish sauce (patis) instead salt when available.

Chicken Teriyaki

Estimated cooking time: 30 minutes excluding preparation




Chicken Teriyaki Ingredients:

1 kilo chicken, cut into pieces
6 tablespoons of soy sauce
4 tbsp of vinegar
2 tbsp of salt
1 tbsp pepper
2 tbsp of sugar
2 tbsp of cooking oil
6 tbsp of teriyaki sauce
1-2 tbsp of sesame seeds


Cooking Instructions:

In a bowl, mix the chicken with the soy sauce, vinegar, salt, pepper and sugar

Marinate for at least 30 minutes

In a wok or pan, boil the mixture and let simmer until chicken is tender and the sauce thickens

Add cooking oil and teriyaki sauce

Let simmer for another 5 minutes

Garnish with sesame seeds

Serve hot with steamed rice

Roasted Chicken recipe

Estimated cooking time: 1 1/2 to 2 hours






Roasted Chicken Ingredients:

2 kilo dressed chicken (broiler)
2 cups of lemon grass (tanlad)
3 tablespoons of cooking oil
2 tablespoons of salt


Cooking Instructions:

Make sure the chicken is clean with no remaining small feathers and no insides.

Wash thoroughly and pat dry with a paper towel

Rub the whole chicken with cooking oil as well as the inside cavity.

Next apply salt all over, again, including the insides.

Fill the cavity with lemon grass

Pre-heat oven to 400 degrees Fahrenheit

Place the chicken on an oven rotisserie.

If you don't have a rotisserie put the chicken on an elevated rack on a baking pan - breast side up (so the bottom of the chicken does not touch the baking pan).

Bake for 1 hour or until the chicken is golden brown. When you prick between the chicken thigh and body and the juice runs clear (not bloody) the chicken is done.

Serve with mashed potatoes, rice or corn on the side.

Roasted Chicken Cooking Note:


If baking at 325 degrees Fahrenheit, bake for 1 1/2 to 2 hours in the oven.

Halayang Ube (Purple Yam Jam) Recipe

Estimated preparation and cooking time: 2 hours












Halayang Ube Ingredients:

1 kilo ube yam root
1 can (14 ounces) evaporated milk
2 cans (12 ounces) condensed milk
1/2 cup butter or margarine
1/2 teaspoon of vanilla (optional)


Halayang Ube Cooking Instructions:

On a pot, boil the unpeeled ube yam in water and simmer for 30 minutes. Drain and let cool.

Peel and finely grate the ube yam.

Heat a big wok in medium heat.

Melt butter or margarine, add the condensed milk and vanilla flavoring. Mix well.

Add the 1 kilo grated ube yam,

Adjust the heat to low

Keep on mixing the ingredients for about 30 minutes or until sticky and a bit dry (but still moist).

Add the evaporated milk and continue to mix for another 15 minutes.

Let cool and place on a large platter.

Refrigerate before serving the halayang ube.


Cooking Tips:


You may spread additional butter or margarine on top of the jam before serving.

For the sweet toothed, sprinkle a little sugar on top of the jam after placing on the large platter.

Instead of manually grating the ube, you may cut it in cubes and use a blender to powderize the ube.

Leche Flan recipe

Preparation time: 30 minutes



Estimated cooking time: 1 hour

Leche Flan Ingredients:

1 can (390g) evaporated milk

1 can (390g) condensed milk


10 egg yolks

1 teaspoon of vanilla extract or lemon essence



For the caramel:

1 cup sugar

3/4 cup water

Leche Flan Cooking Instructions:

In a saucepan, mix the sugar & water. Bring to a boil for a few minutes until the sugar caramelize.




Pour the caramelized sugar into aluminum moulds - you can use any shape: oval, round or square. Spread the caramel on the bottom of the moulds.



Mix well the evaporated milk, condensed milk, egg yolks and vanilla by hand or blender.



Gently pour the mixture on top of the caramel on the aluminum moulds. Fill the moulds to about 1 to 1 1/4 inch thick.



Cover moulds individually with aluminum foil.



Steam for about 20 minutes (the traditional way to make Leche Flan is by open-air steaming on either an open cooking fire or stove top) OR



Bake for about 45 minutes. Before baking the Leche Flan, place the moulds on a larger baking pan half filled with very hot water. Pre-heat oven to about 370 degrees before baking.




Let cool then refrigerate.



To serve: run a thin knife around the edges of the mould to loosen the Leche Flan. Place a platter on top of the mould and quickly turn upside down to position the golden brown caramel on top.

Cooking Tips:

You can tell when the Leche Flan is cooked by inserting a knife -if it comes out clean, it is cooked.

Chicken Macarono Salad

Estimated preparation and cooking time: 1 hour










Chicken Macaroni Salad Ingredients:

1/5 kilo macaroni noodles
2 to 3 pieces, medium sized carrots
1 big chicken breast
500 ml of mayonnaise
1 can (836 g) pineapple chunks or tidbits
1 big white onion, finely chopped
1/2 cup sweet pickle relish
3 hardboiled eggs, diced
1 cup diced cheddar cheese
1/2 cup raisins
salt and pepper to taste

Macaroni Salad Cooking Instructions:

Cook macaroni noodles according to package cooking instructions.

In a pot, boil carrots in water for 15 to 20 minutes or until cooked.

Drain carrots and let cool. Peal skin then dice.

Boil chicken breast in water with salt. Drain chicken breast, then shred in 1 inch lengths

Drain pineapple chunks or tidbits.

Combine all ingredients while adding salt and pepper, to taste.

Refrigerate, then serve.

Filipino Chicken Potato Salad Recipe

Estimated cooking & preparation time: 1 hour








Chicken Potato Salad Ingredients:

1 kilo potatoes
1 big chicken breast
3 pieces medium sized carrots
500 ml mayonnaise
1 can (836 g) pineapple tidbits or chunks
1/2 cup sweet pickle relish
1 cup cheddar cheese, diced (optional)
3 tablespoons of chopped spring onions (optional)
Iodized salt to taste (pepper, optional)

Chicken Potato Salad Cooking Instructions:

In a big pot, boil potatoes and carrots (covered with water) for about 15 to 20 minutes or until cracks on the potato skin appears. (tip: pierce a potato with a toothpick. If you can pierce it with little resistance and the toothpick comes out clean, the potatoes & carrots are cooked).

Drain potatoes and carrots, let cool.

Once cooled, the skin can be easily be pealed by hand.

Dice the potatoes and carrots (about 1x1 cm)

Boil the chicken breast in water with some salt. Let cool, then shred the chicken meat in 1 inch lengths

Drain pineapple chunks or tidbits.

Combine all ingredients (potatoes, chicken meat, pineapple, carrots, pickle relish, mayonnaise...) in a big bowl and salt to taste. You may add pepper if you wish.

Refrigerate before serving.

Potato Salad Cooking Notes:

You may add the optional ingredients (diced cheese, chopped onions, spring onions) or a handful of raisins for added flavor.

Fried Chiken Recipe

Estimated cooking time: 45 minutes





Fried Chicken Ingredients:

1 1/2 kilo chicken, cut into pieces
1/4 cup of white vinegar
5 cloves of garlic, crushed
1 cup of water
2 cups cooking oil
Salt and pepper to taste


Fried Chicken Cooking Instructions:


In a pot, simmer chicken in vinegar, garlic, water, salt and pepper.

Remove just before the chicken is fully cooked.

Strain off liquid.

In a frying pan or wok, heat oil and deep fry the chicken until golden brown

Place on paper towel to remove excess oil

Serve hot with rice and sliced cucumber or atchara on the side.

Chicken Pastel

Estimated cooking time for this chicken recipe: 1.5 hours




Chicken Pastel Ingredients:

One 1 1/2 kilo chicken, cut in pieces
One can (14 ounces) Vienna sausage, sliced
3 potatoes, diced
1 carrot, diced
1 up mushrooms, cut in half
1 green bell pepper, sliced in strips
1/2 cup sweet peas
1 onion, minced
1/4 cup grated cheese
1 cup margarine
2 cups chicken stock (broth)
1/2 cup evaporated milk
4 tablespoons soy sauce
1 lemon extract (juice)
1 egg, beaten
Salt and pepper to taste



Pie Crust

2 cups flour
1/2 cup corn oil or vegetable oil
1 teaspoon salt
1/4 cup of water


Chicken Pastel Cooking Instructions:

In a bowl, marinate chicken lemon juice and soy sauce for an hour.

In a skillet, melt margarine and brown chicken, set aside.

Sauté onion, bell pepper an mushrooms then add chicken broth. Simmer for 15 minutes then add potatoes, carrots, sweet peas, sausages, grated cheese and milk. Continue cooking for 10 minutes. Salt to taste.

Transfer to a baking dish.

Pre-heat oven to 450 degrees Fahrenheit.

On a bowl, combine the flour, salt, cold water and oil. Mix into a ball.

On a flat surface, roll flat the pastry and cover the chicken pastel mixture and seal the sides by pressing on the edges. Remove excess pastry.

Punch small holes on the pastry to let out steam during baking then brush with beaten egg.

Bake until golden brown (about 15 minutes).

Chicken Afritada

Estimated cooking time: 50 minutes





Chicken Afritada Ingredients:

1 kilo chicken, cut into pieces
5 pieces potatoes, peeled and halved
1 red onion, diced
1 head garlic, minced
1 green bell pepper, sliced into strips
1 red bell pepper, sliced into strips
2 cups pork or chicken stock (broth)
1 cup tomato sauce
2 tablespoons of patis (fish sauce)
3 tablespoons of cooking oil


Chicken Afritada Cooking Instructions:


In a cooking pot or wok, heat oil.

Sauté garlic and onions.

Add chicken and slightly brown.

Pour the tomato sauce and stock. Bring to a boil and allow to simmer for 20 minutes or until the chicken is almost cooked.

Add potatoes and continue to cook for 10 minutes or until the potatoes are cooked.

Add the green and red bell peppers, simmer for an additional minute or two.

Salt and pepper to taste

Serve this chicken recipe hot with steamed rice.

Sweet And Sour Pork

Estimated cooking time: 45 minutes





Sweet & Sour Pork Ingredients:

1/2 kilo pork loin, sliced into pieces
1 small can pineapple chunks
1 large onion, quartered
1 red & 1 green bell peppers, sliced into strips
2 tablespoons of soy sauce
3 tablespoons of peanut oil
4 tablespoons of cornstarch
3 tablespoons of ketchup
1 tablespoon of sugar
1 teaspoon of salt
3 cloves of minced garlic

Sweet and Sour Pork Cooking Instructions:

In a pot, boil pork in 2 cups of water with 1/2 teaspoon of salt until tender, then drain (keep the pork stock for later).

Mix 2 tablespoons of cornstarch and soy sauce then coat the pork with the cornstarch mixture.

Fry the pork in a skillet until golden brown, set aside.

Dissolve the remaining 2 tablespoons of cornstarch on 1/2 cup of pork stock - set aside.

Sauté garlic and onions on oil, then add the bell peppers, pineapple chunks (including the syrup), ketchup, sugar, 1/2 teaspoon salt and the dissolved cornstarch. Stir until sauce thickens.

Pour over fried pork then serve with rice.

Pork Sinigang

Estimated cooking and preparation time: 1 hour





Pork Sinigang Ingredients:

3/4 kilo Pork, cut into chunks
3 tomatoes, sliced
2 onions, diced
5 cloves of garlic, minced
100 grams Kangkong (river spinach)
100 grams String beans
2 pieces horse radishes, sliced
3 pieces gabi (taro), pealed
2 pieces sili pag sigang (green finger pepper)
200 grams sampalok (tamarind)
3 tablespoons of patis (fish sauce)
1 liter of rice wash or water


Sinigang Cooking Instructions:

*Boil sampalok in water until the shell shows cracks. Let cool then peal off the shells and with a strainer, pour samplalok (including water) into a bowl. Gently massage the sampalok meat off the seeds, strain again.
* In a pot, sauté garlic and onion then add the tomatoes. Let simmer for 5 minutes.
* Add pork and fish sauce then add the rice wash. Bring to a boil then simmer for 15 minutes then add the gabi. Continue to simmer for another 15 minutes or until the pork is tender.
* Add the horse radish and simmer for 10 minutes then add the string beans, kangkong and sili (for spice-optional). Let boil for 2 minutes.
* Serve piping hot.

Sinigang Cooking Tip:


Instead of sampalok fruit (tamarind), you can substitute it with any commercial souring seasoning like Knorr sampalok seasoning or tamarind bouillon cubes for this pork sinigang recipe.

Pork/Beef Steak Filipino Style Recipie

Estimated time to prepare and cook: 50 minutes





Ingredients:

3/4 kilo tender pork or beef steaks, sliced
1 tablespoon kalamansi or lemon juice
5 tablespoons soy sauce
3 cloves of garlic
1 small piece ginger, crushed
1/2 teaspoon ground black pepper
1/2 cup onions, sliced in rings
4 tablespoons cooking oil


Pork / Beef Steak Cooking Instructions:

* Marinate the pork or beef steak in kalamansi (lemon) juice, garlic, ginger, soy sauce and pepper for 30 minutes.
* In a frying, add cooking oil. Add the marinated pork or beef steak and cook slow until done.
* Increase heat for a minute or two to brown steaks.
* Add the sliced onions and continue to cook for another minute.
* Serve on a platter including the oil and sauce.
* Best served with hot plain rice.

Beef Stew (NIlaga)

Estimated Cooking time: 1 to 2 hours





Beef Stew Ingredients:

1 kilo beef, cut into 1 1/2" x 1 1/2" cubes
8 potatoes cut the same size as the beef
1 bundle Pechay (Bok choy) cut into 2 pieces
1 small cabbage, quartered
5 onions, diced
1 head garlic, minced
4 tablespoons of patis (fish sauce)
3 tablespoons of cooking oil
10 corns of black pepper
1 liter of water
Salt and pepper to taste


Beef Stew Cooking Instructions:

In a big casserole, heat oil and sauté the garlic and onions.

Add water, the beef, black pepper and patis. Bring to a boil then simmer for 1 hour or until the beef is tender.

Add the potatoes. Continue to simmer until potatoes are cooked.

Add the cabbage then the pechay. Do not over cook the vegetables.

Salt and pepper to taste.

Serve steaming hot in a bowl and plain white rice.


Cooking Tips:

You can substitute the beef with chicken (chicken stew) or pork (pork stew) for variety.

Beef Morcon

Estimated cooking time: 2 to 3 hours.





Morcon Ingredients:

1 kilo beef, sliced 1/4 inch thick (3 pcs.)
1/4 kilo ground beef liver
200 grams sliced sausages or ham
200 grams pork fat (cut is strips)
3 hard boiled eggs, sliced
100 grams cheddar cheese in strips
100 grams grated cheddar cheese
2 onions, chopped
5 bay leaf (laurel)
1/2 teaspoon of ground black pepper
1/2 cup vinegar
2 teaspoon salt
2 cups of water
2 meters thread or string (for tying)


Beef Morcon Cooking Instructions:

Spread and stretch the sliced beef on your working table.

Arrange the filling on the sliced beef: sausage strips, cheese strips, sliced eggs, pork fat and some ground liver.

Roll the sliced beef with all the filling inside and secure with a thread or string.

Repeat the procedure for the two remaining beef slices.

On a pot, place the beef rolls and put the water, the remaining ground liver, grated cheese, chopped onions, bay leaves, ground black pepper and salt.

Cover the pot and bring to a boil. Simmer for one hour.

Add the vinegar and continue to simmer of another hour or until beef is tender.

Slice the beef morcon, arrange on a platter and top with the sauce/ gravy poured on top.


Cooking Tips:


A spoon or two of flour can be added to water to thicken the sauce.

Instead of boiling in a pot, you can use a pressure cooker for faster cooking.

Optional: Garnish with olives before serving.

Pork Menudo

Estimated preparation & cooking time: 50 minutes





Menudo Ingredients:

1/2 kilo pork (cut into small chunks)
1/4 kilo pork liver (cut into small cubes)
5 pieces chorizo Bilbao (also cut in small pieces)
4 potatoes (peeled, cut in small cubes, fried)
1 green and 1 red bell pepper (diced)
1 cup chickpeas
1/4 cup raisins
1/2 teaspoon paprika
1 cup pork or chicken stock
2 teaspoons of patis (fish sauce)
3 tablespoons oil
1 tablespoon atsuete oil (optional)
3 tomatoes (diced)
1 small head of garlic (minced)
1 medium size onion (diced)


Menudo Cooking Instructions:

In a pan or wok, heat cooking oil and atsuete oil.

Saute garlic, onion. Then add the pork, liver, chorizo de Bilabo, tomatoes, bell pepper, paprika, patis and the stock.

Cover and bring to a boil. Simmer for 20 minutes or until the pork is tender.

Add the chickpeas, potatoes and raisins. Boil of another 2 minutes.

Salt and pepper to taste.

Serve hot with white rice.

Beef Mechado

Estimated cooking time: 1 hour





Mechado Ingredients:

1 kilo of beef cut into chunks
1/8 kilo of pork fat cut into strips
4 onions, peeled and quartered
5 medium potatoes, quartered (optional: fried)
1 medium sized carrot, sliced in 1/2" sections
2 red bell pepper, sliced
2 cups beef stock or 2 bouillon cubes dissolved in water
3 bay leaves (laurel leaves)
1/4 -cup vinegar
2 cups tomato sauce or 1/2 cup tomato paste
1 cup soy sauce
salt & pepper to taste


Mechado Cooking Instructions:

Cut an incision on the beef chunks and insert a pork strip in the middle (mitsa)

In a casserole, combine the beef (with the fat), tomato sauce, soy sauce, bay leaves and beef stock. Bring to a boil and simmer until the beef is almost tender

Add the vinegar and let boil for a minute or two

Add the potatoes, onions, carrot, and bell pepper

Let simmer until potatoes and carrots are cooked - occasionally stir to thicken sauce

Serve hot with white rice


Beef Mechado Cooking Tips:

Pressure cook the beef with the beef stock for faster cooking time.

Fry the potatoes before adding to the casserole.

Add 2 to 3 tablespoons of olive oil and stir when the mechado dish is almost done for added flavor.

Longganisa Recipe|Filipino Sausage

Estimated preparation & cooking time:



1 hour excluding standing and refrigeration time


Longganisa Ingredients:

1 kilo ground pork (include the pork fat)
1 spoon salt
1 spoon brown sugar
1 spoon paprika
1/4 teaspoon saltpeter (salitre)
1/2 teaspoon crushed laurel leaves
1/2 teaspoon ground black pepper
1/2 teaspoon red peppers, minced
4 cloves of garlic, crushed then minced
1/4 cup vinegar
1/8 cup soy sauce
Sausage casings


Longganisa Cooking Instructions:


In a big mixing bowl, combine all ingredients except the sausage casings

Mix well and let stand for an hour

Tie one end of the sausage casing and slowly fill the casing with the ground pork mixture until the end of the casing, then tie the end

Tie the middle of the sausage casing in intervals of about 3 inches.

Keep refrigerated for 2 to 3 days

To cook, boil longganisa in 1/2 cup of water on a pan or wok. Water will soon evaporate then oil will ooze from the longganisa. Fry it on its own oil or add a few tablespoons of cooking oil and continue to cook for 5 to 10 minutes or until the sausage casings turn brownish

Longganisa Serving Tips:


Longganisa is ideally served with steamed rice or Fried Rice

Pork Kilawin recipe

Estimated cooking time:





Pork Kilawin Ingredients:

1 kilo pork
1/3 cup soy sauce
1/2 cup Vinegar
2 medium onions, chopped
4 cups of water
1 teaspoon salt

Pork Kilawin Cooking Instructions:

In a casserole, put pork in water and some salt.

Bring to a boil and simmer for 20 minutes or until the pork is tender and the skin is soft.

Remove pork from water.

Slice the pork into bite sized pieces while still hot.

Place in a bowl and add vinegar, soy sauce and chopped, uncooked onions.

Serve immediately!

Kare-Kare Recipe

Estimated cooking time: 2 hours





Kare Kare Ingredients:

1 kilo of beef (round or sirloin cut) cut into cubes, beef tripe or oxtail (cut 2 inch long) or a combination of all three (beef, tripe and oxtail)
3 cups of peanut butter
1/4 cup grounded toasted rice
1/2 cup cooked bagoong alamang (anchovies)
2 pieces onions, diced
2 heads of garlic, minced
4 tablespoons atsuete oil
4 pieces eggplant, sliced 1 inch thick
1 bundle Pechay (Bok choy) cut into 2 pieces
1 bundle of sitaw (string beans) cut to 2" long
1 banana bud, cut similar to eggplant slices, blanch in boiling water
1/2 cup oil
8 cups of water
Salt to taste


Kare Kare Cooking Instructions:

In a stock pot, boil beef, tripe and oxtails in water for an hour or until cooked. Strain and keep the stock.

In a big pan or wok, heat oil and atsuete oil.

Sauté garlic, onions until golden brown, then add the stock, toasted rice, beef, oxtail and peanut butter. Bring to a boil and simmer for 15 minutes. Salt to taste.

Add the eggplant, string beans, pechay and banana bud. Cook the vegetables for a few minutes - Do not overcook the vegetables.

Serve with bagoong on the side and hot plain rice.

Kaldereta Recipe

Estimated cooking time: 1 1/2 to 2 hours





Beef Kaldereta Ingredients:

1 kilo beef, cut into chunks
1 big can (350g) liver spread or ground liver
5 onions, minced
5 cloves garlic, minced
6 tomatoes, sliced
1 cup tomato sauce
3 green peppers, diced
3 red peppers, diced
4 pieces hot chilli peppers, minced
3/4 cup grated cheese
2 cups beef stock or water
1/4 cup cooking or olive oil


Kaldereta Cooking Instructions:


In a casserole, sauté: garlic and onions in oil. Then add tomatoes, red & green pepper and chilli peppers.

Add in the beef, tomato sauce, liver spread and water or stock. Salt to taste and let simmer for at least 1 hour or until the beef is tender.

Add cheese and olives (optional) and continue to simmer until the sauce thickens.

Serve with plain rice


Cooking Tips:

Instead of beef, goat's meat (kambing) can be used. If goat's meat is used, marinate the meat in vinegar, garlic, salt and pepper for at least 15 minutes.

For a special kaldereta, do not use water or beef stock. Use an equivalent weight of onions to the beef (1 kg of onions : 1 kg of beef). The onions will serve as water to the dish.

Beef Guisado Recipie

Estimated cooking time: 30 minutes.




Beef Guisado Ingredients:

1 kilo beef tenderloin, cut into strips
3 tomatoes, sliced
2 onions, finely chopped
1 clove of minced garlic
1/4 cup soy sauce
4 cups of beef broth or bouillon
1 teaspoon of salt
1/2 teaspoon pepper
4 tablespoons of cooking oil


Guisado Cooking Instructions:

Heat oil in a cooking pan.

Sauté the garlic and onions.

Add the sliced tomatoes

Then add the beef, soy sauce, beef broth, salt and pepper.

Bring to a boil then simmer until beef is tender.


Cooking Tips:


The above beef guisado recipe can be used for vegetables and other meats.

For vegetable dishes, replace the beef with about 200 grams of pork and add the vegetable (e.g. Baguio beans). The salt and pepper can be omitted.

Reduce the broth to 2 cups for vegetable dishes or use plain water instead.

Crispy Pata

preparation & drying: 4 hours to 1 day



Estimated cooking time: 20 minutes



Crispy Pata Ingredients:

1 Pata (front or hind leg of a pig including the knuckles)
1 bottle of soda (7Up or sprite)
1 tablespoon of salt
2 tablespoons patis (fish sauce)
1/2 tablespoon baking soda
1 tablespoon of monosodium glutamate (MSG)
4 tablespoons of flour
Enough oil for deep frying
Enough water for boiling

Crispy Pata Cooking Instructions:

Clean the pork pata by removing all hairs and by scraping the skin with a knife. Wash thoroughly.

Make four to five inch cuts on the sides of the pata.

On a deep stock pot, place the pata in water with soda and salt. Bring to a boil and simmer for 20 minutes. Then add the baking soda and continue to simmer for another 10 minutes.

Remove the pata from the pot and hang and allow to drip dry for 24 hours. An alternative to this is to thoroughly drain the pork pata and refrigerate for a few hours.

After the above process, rub patis on the pata and sprinkle flour liberally.

In a deep frying pot, heat cooking oil and deep fry the pork pata until golden brown.


Crispy Pata Dip Sauce:


Mix 3/4 cup of vinegar, 1/4 cup soy sauce, 2 cloves of crushed garlic, 1 head of diced onion and 1 hot pepper. Salt and pepper to taste.

Beef Tapa Recipe

Estimated preparation & cooking time: 30 minutes





Beef Tapa Ingredients:

1/2 kilo lean beef, thinly sliced
1/2 cup fish sauce (patis)
1/4 cup refined sugar
3 teaspoons salt
1 head garlic, crushed and minced
1 teaspoon ground pepper
1/2 cup cooking oil


Beef Tapa Cooking Instructions:

Mix all ingredients in a mixing bowl

Marinate for at least an hour or keep in the refrigerator overnight.

In a large wok, heat cooking oil.

Fry the marinated beef for 15 minutes or until golden brown.

Serve hot with steamed rice or fried rice.



Serving Tip:


Beef tapa goes great with any of the following:

Atchara (pickled green papaya).

White vinegar with hot chili peppers

Sliced red tomatoes.

With fried egg and fried rice (Tapsilog)

Chicken/Pork Adobo

Estimated cooking time: 50 minutes



Adobo Ingredients:

1/2 kilo pork cut in cubes + 1/2 kilo chicken, cut into pieces or
choice of either 1 kilo of pork or 1 kilo of chicken
1 head garlic, minced
1/2 yellow onion, diced
1/2 cup soy sauce
1 cup vinegar
2 cups of water
1 teaspoon paprika
5 laurel leaves (bay leaves)
4 tablespoons of cooking oil or olive oil
2 tablespoons cornstarch
Salt and pepper to taste
3 tablespoons water



Adobo Cooking Instructions:

In a big sauce pan or wok, heat 2 tablespoons of oil then sauté the minced garlic and onions.

Add the pork and chicken to the pan. Add 2 cups of water, 1/4 cup of soy sauce, vinegar, paprika and the bay leaves. Bring to a boil. Cover and simmer for 30 minutes or when meat is tender.

Remove the pork and chicken from the sauce pan and on another pan, heat cooking oil and brown the pork and chicken for a few minutes.

Mix the browned pork and chicken back to the sauce and add cornstarch dissolved in water to thicken.

Add salt and/or pepper if desired

Bring to a boil then simmer for an additional 5 minutes.

Serve hot with the adobo gravy and plain rice.


Adobo Cooking Tips:


You have the option to add crushed ginger to the onions and garlic when sautéing. Ginger adds a unique flavor to your pork/chicken adobo.

Filipino Recipe

Welcome to the Filipino recipes site. Featured on this site are free Filipino recipes that have become all time Philippine favorites. Traditional Filipino food recipes that are simple to cook and always a pleasure to serve and eat... dishes that are always welcome on the dining table. Filipino food consist mostly of vegetables, seafood, dairy, meat and rice. Like Philippine fiestas, Filipino recipes are rich in flavour & color.



Filipino culinary arts is greatly influenced by Chinese, European, American, Arab and Asian cuisines. A fusion of various recipes from earlier traders, Asian immigrants and former colonizers.



Before the Spaniards colonized the Philippines, the country's cuisine consisted of root crops, game, vegetables and seafood. Filipino food recipes then was almost always either boiled, roasted or broiled. Foreign trade brought in all kinds of spices and plants to the Philippines. And like the Filipino today, its cuisine is a gastronomic feast from different countries and cultures - from east to west.



Filipinos have embraced as their own cuisines form other countries like the noodles from the Chinese, rice and meat dishes from the Spaniards, fast-food from the Americans and even spaghetti from the Italians. All these now form part of the Philippine cuisine - with the Filipino touch, of course.



There are however many Filipino recipes from each region of the Philippines. The Filipino's penchant for cooking resulted into a unique Philippine culinary arts. The Ilocanos from the north is known for their Pakbet - a simple but nutritious vegetable dish. While the Bicolanos are famous for their Bicol Express a hot and spicy dish in coconut milk. Overall, nothing beats the fame of the tasty pork and chicken adobo, a dish the Philippines is known for throughout the world.




Experience the tastes and colors of Philippine food. A gastronomic delight that has been savored through many generations. Also, learn some cooking essentials on this site. Enjoy the free Filipino food recipes on this site and happy cooking!

Filipino Pork Sisig

Sisig, the ultimate pulutan companion for beer. Around bars and restaurants, the many varieties of sisig dish is a best seller either to go along your favorite drink or to be chowed down with hot steamed rice.



Originally, sisig was made from chopped parts of a pig’s head — ears, snout, the brain, etc. Over the years it was reinvented into simple minced meat served on a sizzling platter with chili, liver, onion and seasoned with calamansi and vinegar.







Different orders of sisig come in pork, chicken, tuna, chorizo, bangus, and tofu. Adding raw egg on the dish while it’s sizzling hot heightens the flavor as well.



Estimated cooking time: 3 to 4 hours

Sisig Ingredients:

* 1-1/2 lbs pork cheeks (or 2 lbs deboned pork hocks)

* 1/2 lb beef or pork tongue

* 1/2 lb beef or pork heart

* 1/2 lb liver (pork, beef or chicken)

* 2 cups water (for boiling)

* 1 cup pineapple juice (for boiling)


* 1 tsp whole black peppers (for boiling)

Marinade seasonings:

* 1 cup chopped onions

* 3-4 finger hot peppers (siling labuyo) (seeded and chopped)

* 1/4 cup vinegar

* 1/4 cup calamansi juice (lemon juice)

* 1/4 cup pineapple juice

* 1 tbsp minced fresh ginger


* 1 clove garlic, minced

* 1 tsp whole black pepper (crushed)

* 1 pc bay leaf (crushed)

* Salt to taste

Sisig Cooking Instructions:

*



Combine pork cheeks (or deboned pork hocks), heart, and tongue in pineapple juice, salt, water and crushed whole black pepper and bring to a boil; simmer for about 1 hour or until tender.

*




Drain and cool to room temperature.

*



Slice pork cheeks/hocks, liver, heart and tongue, into 2″X3″ X 1/4″ thick pieces.

*



Place in bamboo skewers and grill over charcoal briquettes until pork rind is crisp and browned.


*



Chop the grilled pork cheeks/hocks, liver, heart, and tongue into 1/4 inch sized cubes;

*



Mix the chopped meat with the marinade seasoning mix of garlic, ginger, onions, vinegar, calamansi juice, hot peppers (siling labuyo), bay leaf, salt and pepper;

*



Keep the marinated mixture in the refrigerator for 2-3 hours before serving.