GINATAANG HIPON

1 cup coconut milk
1 kl shrimps
1 onion (sliced)
kang kong leaves
finger peppers
salt to taste

*how to cook*
Cook the coconut milk until it boils.
Add the shrimps and onion. Simmer for minutes
Season with salt, then add the kangkong and finger peppers.
Serve.

GINISANG MUNGGO

1 cup mungo green

4 cups water
1/4 kl pork liempo, cut into cubes

2 cloves garlic
1 onion, sliced
4 pcs tomatoes
1/2 cup tinapa flaked
3 tbsps bagoong alamang
ampalaya leaves or malunggay
3 tbsp cooking oil

*how to cook*
Boil the munggo with pork in water for 30 minutes.
Saute the garlic, onion, and tomatoes, then add the tinapa.
Season with bagoong alamang .
Combined the sauted mixture with the boiled munggo and pork.
Simmer for 5 minutes, then add the ampalaya or malunggay leaves.

DINUGUAN

1/2 kl pork
water
2 tbsps cooking oik
2 cloves garlic (minced)
1 onion (diced)
1 cup pork liver, diced
1/2 cup vinegar1 1/2 cups broth
1/2 cups pigs blood
2 tsps sugar
2 pcs finger peppers (sili panigang)
2 tbsps patis
1tsp salt


*how to cook*
 Cover pork with water and simmer for 30 minutes. Remove pork from broth and cut into cubes. Set aside 1 1/2 cups broth.
In a saucepan, heat cooking oil and saute garlic and onions until onions are transparent.
Add pork liver, patis and salt. Saute for 5 minutes.
Add vinegar and bring to a boil without stirring. Lower heat and simmer uncovered until most of the liquid has evaporated.
Add broth. Simmer for 10 minutes. Stir in blood and sugar. Cook until thick, stirring occasionally to avoid curdling.
Add finger peppers and cook for 5 minutes.
Serve hot with puto or steamed rice.

BEEF STEAK

1 kl sirloin beef cut for steak
2 tbsps soy sauce
2 tbsps calamansi juice
1 tsp. salt
2 tbsps sugar
1/2 cup water
5 tbsps oil
2 onion, cut into rings

*how to cook*
Marinate beef in calamansi juice, soy sauce, sugar, salt for 30 minutes.
Saute onion in hot oil until transparent, then transfer to a platter.
Drain beef. Fry, a few slices at a time, in the skillet used to sauce onion over medium heat until pieces of beef are brown on both side. Transfer to a platter.
Pour off excess oil in the skillet, add marinade and 1/2 cup water. Simmer for 3 minutes.
Pour sauce over meat and sauted onions on platter.

CURRY CHICKEN

2 lbs chicken
1 big potato quartered
1 big carrot chopped
1 medium onion, chopped
1 tbsp garlic, minced
1 small red bell pepper, cut into cubes
2 tbsp patis
1 cup coconut milk
2-3 tbsp curry powder
1 thumb ginger, cut into strips
1 cup water


*how to cook*
Pan-fry the chicken and set aside.
In the pan where the chicken was pan-fried, saute the garlic, onion and ginger
Add the pan-fried chicken, patis, and curry powder
Add water and simmer until the chicken is tender
Put-in the red bell pepper, carrots and potatoes then simmer for 5 minutes
Add the coconut milk and mix well.
Simmer for 4 minutes.

PININYAHANG MANOK

1 whole chicken, cut into serving pieces
2 white onions sliced thinly
4 tomatoes, chopped coarsely
2-3 cups of chopped fresh pineapple
1 cup of gata (coconut milk) or evaporated milk
4 tbsps. of cooking oil
patis


*how to cook*

Heat the cooking oil in a pan, add the chicken pieces cook until lightly browned.
You’re not exactly frying the chicken (you just want to seal in the juices).
Then add the sliced onions and chopped tomatoes.
Cook, stirring, until the vegetables start to soften.
Add the chopped pineapple. Season with patis.
Cover and simmer for about 45 minutes.
When the chicken is done, the sauce would be rather thick and creamy.
Turn up the heat to medium and pour in the coconut milk or evaporated milk.
Stir and add more patis if necessary.
Bring to a simmer, do not cover it otherwise, the coconut milk or the evaporated milk will curdle, then turn off the heat.

TORTANG GINILING

3 eggs
1 onion (minced)
1/2 to 1 lb of Ground pork
3-4 cloves of garlic,
salt and pepper to taste
1 small potato cut in small cubes


*how to cook*
Saute garlic, and onion first, then add ground pork.
Saute until brown then set aside.
Beat eggs and then mix the sauteed ingredients into the egg.
Heat the frying pan with oil over medium heat, then pour mixture.
Turn upside down and it's done.

NILAGANG BAKA

1 kilo beef
8 potatoes quartered
1 bundle Pechay cut into 2 pieces
1 small cabbage, quartered
3 pcs onions,sliced
5pcs Cardava Bananas, quartered per piece
4 tablespoons of patis (fish sauce)
10 pcs pepper corn
1 liter of water
Salt


*how to cook*
 In a big casserole, heat oil and saute the garlic and onions.
Add water, the beef, black pepper and patis.
Bring to a boil then simmer for 1-2 hours 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.
Add salt to taste.
Serve with plain white rice and calamansi with siling pula.

LUMPIANG SHANGHAI

1/2 lb. Ground beef
1/2 lb. Ground pork
1 head of garlic
1/2 cup finely chopped green onion
1 medium sized onion (finely diced)
1 large carrot (diced finely)
1 tsp Ground black pepper
1 tsp Salt
Cooking oil for deep frying


*how to cook*
Mix all ingredients thoroughly for lumpia (spring roll) filling.
Wrap in lumpia wrapper in long thin shape (approx 1 tbsp. per sheet of wrapper).
Deep fry in hot oil until golden brown, drain.
Serve with sweet and sour sauce.

MECHADO

1 1/2 kilo beef
1 potato; quartered
1 carrot; cut in 1 inch chunks
1 onion; minced
4 cloves garlic; mined
1/2 cup soy sauce
1 can tomato sauce
1 bell pepper
1 teaspoon ground black pepper
Cooking oil


*how to cook*
In a bowl, marinate beef in soy sauce and ground black pepper for 1 hour.
Sauté garlic and onion in a saucepan.
Add the marinated beef, continue sauteing until most of the broth coming out from the meat has evaporated (add water if necessary to soften).
Boil until beef is tender and until little broth is left.
Add tomato sauce. Bring to a boil and then add the potato and carrot.
Cook in medium low fire until potato and carrot are tender. Drop the bell pepper.
Simmer for few minutes.

BIKOL-EXPRESS

1/2 kg elongated green chilies
200 g shrimp paste
4 garlic cloves, minced
1 whole onion, chopped
1/2 kg pork, cut into tiny pieces
1/2 kg plum tomato, chopped
4 tablespoons vegetable oil
1 cup thick coconut milk


*how to cook*
In a pan saute garlic, onion, and tomatoes in oil.
When onion is slightly cooked, add pork.
Fry the mixture for 2 minutes until pork turned a little brown, and then add 1/2 cup of water.
Boil until water is almost gone and pork is completely cooked. Then add shrimp paste.
Add chilies.
Pour in the coconut milk, keep stirring. Simmer until mixture is dry.
Season with salt and pepper.

PORK MENUDO

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
1 carrot
1 green
1 red bell pepper
1 cup chickpeas
1/4 cup raisins
1/2 teaspoon paprika
1 cup pork or chicken stock
3 tablespoons oil
1 tablespoon atsuete oil (optional)
3 tomatoes
1 small head of garlic
1 medium size onion
2 tsp of fish sauce (patis)


*how to cook*
In a pan or wok, heat cooking oil and atsuete oil.
Saute garlic, onion. Then add the pork, liver, chorizo de Bilbao, 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, carrot, potatoes and raisins. Boil of another 2 minutes.
Salt and pepper to taste.

MANOK NA PINATISAN


1 kilo chicken
2 tbsps. oil
Ginger root, cut into strips, about 2 tsps.
1/3 cup patis
Sili leaves
Lemongrass essense or just two inches of lemongrass, julienned


*how to cook*
Cut chicken into serving pieces
In heavy saucepan (with cover), heat oil
Saute ginger strips and chicken pieces (until the chicken is brown)
Add patis, cover and lower flame
Allow patis to be absorbed
Watch carefully to prevent chicken from drying
If all patis is absorbed and chicken is not yet tender, add chicken stock
When tender, add sili leaves and continue cooking for two more minutes

BINAGOONGANG BABOY

1.5 lb. pork
2 tbsp. cooking oil
2 cloves of garlic, minced
1 medium onion, sliced
1 medium tomato, chopped
3/4 cup water
1/2 tsp. sugar
4 tbsp. bagoong


*how to cook*
Saute garlic, chopped onion and tomato in hot oil
Add pork and saute for 10 minutes
Add water and cook covered for approximately 45 minutes
Add shrimp paste (bagoong) and sugar
Cook for another 15 minutes or until pork is tender over low heat - stir occasionally

ADOBONG BABOY

1 kilo pork; cut into 2-inch pieces
1 head garlic; pounded
1/2 small onion; chopped
4 dried bay leaves
1/2 tablespoon peppercorns
6 tablespoons soy sauce
6 tablespoons vinegar
1 cup rice water
Cooking oil

*how to cook*
Combine the pork, vinegar, garlic, water, soy sauce, bay leaves, peppercorns, and other seasonings of your choice in a saucepan.
Bring to a boil, lower heat to medium fire, and then cook until a thick sauce is formed.
(Adding 1 tablespoon of oyster sauce will make your pork adobo more delicious.)

KARE KARE

1/2 kilo beef (round or sirloin cut) cut into cubes (for a more traditional kare kare, use cleaned beef tripe instead of beef)
1/2 kilo oxtail, cut 2 inch long
1 cup 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 of Pechay
1 bundle of sitaw cut to 2″ long
1 banana bud
1/2 cup oil
8 cups of water
Salt to taste

*how to cook*
In a stock pot, boil beef 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.

TINOLANG MANOK

1 small young papaya, cut into small pieces.
2 tablespoons ginger, crushed and sliced into strips
1/2 cup Malunggay leaves ( you can also use chili leaves )
1-2 stalk lemongrass
5 garlic cloves, minced
5 pieces of tomatoes small sized, sliced ( optional )
1 red onion, diced
4 tablespoons oil
2 tablespoons patis (fish sauce)
water

*how to cook*
In a stock pot, heat oil and saute’ garlic, onion, tomatoes, chicken and ginger.
When the tomatoes are cooked add water and lemongrass.
Bring to a boil and simmer for about 20 minutes or until chicken is almost done.
Season with patis or salt.
Add papaya and continue to simmer for an additional 5 minutes or until papaya softens but not overcooked.
Add Malunggay leaves then turn off the heat.
Serve steaming hot with plain rice.

SINIGANG NA HIPON

2 lbs shrimp
10 cups water
6 pieces taro roots, peeled and halved
1 small radish, peeled and sliced thinly
6 pieces okra
1 medium size tomato, cut into wedges
1 small red onion, chopped
1 packet (1.76 oz) tamarind soup mix
Bunch of spinach
Fish sauce or salt to taste


*how to cook*

Put water in a pot. Add salt and ginger. Bring to a boil.
Add taro roots and cook for 5 minutes. Add the radish and okra and cook for another 3 minutes or until the taros are fork tender.
Add the shrimps and tamarind soup mix. Let it boil. Season to taste.
Add tomatoes, red onions. Cook for couple of minutes.
Add the spinach. Cover and turn off heat.
Serve with steamed rice.

ADOBONG PUSIT

oil
2-3 cloves garlic, minced
1 medium-size onion, chopped
1/2 kilo pusit (squid), cleaned
1/2 cup vinegar
1/2 cup water
patis (fish sauce) and pepper





*how to cook*
Heat oil on a skillet over medium heat. Saute garlic and onion.
Add cleaned squids. Add patis and pepper to taste. Saute for about 10-15 minutes.
Add water and vinegar. Do not stir. Lower the heat and simmer for about 15 minutes or until squid is done.
Serve with steamed rice.

Note:
*Do not over cook the squids. The meat can get tough.
*How to tell if squid is fresh? the skin should be shiny and patters still intact (sometimes still moving), as well as the body parts. Before cooking, remove the cartilage inside (it’s a strand of thin transparent plastic-like like membrane that works like the backbone of squids) and the sharp teeth in their mouth right in the middle of their tentacles. Just push them out like a toothpaste and they’ll come out easily.

PAKSIW NA BANGUS

2 pieces large Bangus (cut into three parts)
1 medium-sized onion, quartered
5 cloves garlic, crushed
2 pieces long green pepper (siling haba), sliced diagonally
2 pieces dried Bay leaves (dahon ng laurel)
1 small piece ginger, sliced
2 cups vinegar
1 cup water
salt and pepper to taste


 *how to cook*
Wash the fish thoroughly with water.
In a large cooking pot, place the garlic, onion and ginger at the bottom.
Then, arrange the fish, green pepper and bay leaves on top.
Pour the vinegar and water. Season with salt and pepper.
Cover the pot and bring to a simmer for 20 minutes or until the fish is cooked.