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, saut 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 spiceoptional). 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.

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, saut 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.

Chopsuey Ingredients:

1/4 kilo pork, sliced into small pieces

1/4 kilo shrimps, shelled, deveined and halved
1/4 kilo chicken liver and gizzard, sliced to small pieces
1/4 kilo cauliflower, broken to bite size
1/4 kilo string beans
1/4 kilo snow peas (sitsaro)
1/4 kilo cabbage, cut into squares
2 stalks of leeks, cut into 2" long pieces
3 stalks celery, cut into 2" long pieces
5 cloves garlic, diced
2 onions, diced
1 carrot, sliced thinly
1 piece red bell pepper, cut in strips

 1 piece green bell pepper. cut in strips

2 tablespoons of cornstarch, dissolved in 1/4 cup of water
2 cups chicken stock (broth)
3 tablespoons of sesame oil
3 tablespoons of patis (fish sauce)
4 tablespoons of corn oil or vegetable oil
Salt to taste
Chopsuey Cooking Instructions:

In a big pan or wok, saut garlic, onions then add in the pork. chicken liver and gizzard. Add 1 cup of
stock, pinch of salt and simmer for 15 minutes or until pork and chicken giblets are cooked.

Mix in the shrimp then all the vegetables. Add the remaining 1 cup of stock, patis and the dissolved
cornstarch. Cook for about 10 minutes or until the vegetables are done. Add the sesame oil.

Salt and pepper to taste.

Serve hot with rice.

Pansit Palabok Ingredients:

Palabok Noodles / Sauce

1/2 kilo miki noodles

1/2 kilo small crabs
5 cloves of garlic, minced
1 onion, chopped
2 tablespoons of atchuete seeds or oil
2 tablespoons of patis (fish sauce)
4 tablespoons of cornstarch, dissolved in water
1 teaspoon of monosodium glutamate (MSG)
1 1/2 cups of water
Palabok Toppings

Tinapa flakes (smoked fish)

Cooked shrimps, shelled
Squid adobo, sliced into rings
Pork chicharon, grounded
Spring onions, chopped
Hard boiled eggs, shelled, sliced
Fried garlic, minced
Fresh calamansi (lemon), sliced

Pansit Palabok Cooking Instructions:

Extract fat and meat from clean crabs, set aside.

Pound crab and extract juice on 1 1/2 cups of water
On a pan, saut garlic and onions until golden brown then add crab fat, crab meat, 1 1/2 cups of crab
wash, patis and MSG. Bring to a boil and simmer for 10 minutes.

Add corn starch and continue to simmer while constantly stirring until thick.
Put miki noodles in a strainer and dip in boiling water for 5 minutes or until cooked.
Lay drained noodles on a platter and pour the palabok sauce. Garnish with toppings and serve.
Chicken Barbeque

Ingredients:

1 kilo chicken (whole or cut in pieces)

1 cup soy sauce
1 head garlic, minced
1 onion, finely chopped
3 tablespoons of calamansi juice or lemon juice
1/2 cup of sprite, 7up or beer
2 cups of tanglad (lemon grass) for whole chicken
1 teaspoon ground black pepper
3 tablespoons of brown or white sugar
Chicken Barbeque Preparation & Cooking Instructions:

Marinate the chicken in soy sauce, calamansi juice (or lemon juice), minced garlic, chopped onions,
soda or beer, sugar and pepper.

Marinate in the refrigerator for 1 to 3 hours.

Stuff the chicken cavity with tanglad (lemon grass) if to be grilled whole.
Cook chicken on grill or in oven until golden brown
Cooking Notes:

To barbeque chicken that are cut into pieces, follow the same procedure above but omit stuffing the
leg with lemon grass. Thread the chicken pieces on barbeque skewers and grill on live charcoal
until cooked.

To check if the meat is cooked, slice a small piece of meat off and if there are no juice running off the
meat and there no reddish (blood) areas on the inside of the meat, the chicken is cooked.

Enjoy this delicious chicken recipe with family and friends!

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.
!
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!

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.
Bicol Express

Ingredients:

1/4 kilo pork, thinly sliced

1 cup Baguio beans
3 cups long chili or jalapeno peppers
1 onion, minced
1 head of garlic, minced
1 cup coconut milk
1 cup coconut cream
2 tablespoons of cooking oil

 Salt to taste
Bicol Express Cooking Instructions:

In a bowl of water with salt, soak chili peppers for 30 minutes then rinse and strain.
In a cooking pan, heat cooking oil and brown sliced pork for a few minutes.
In another pan, saut minced garlic and onion.
Add to the saut the browned pork.
Then add the coconut milk, bring to a boil and simmer for 10 minutes.
Add the chili peppers, Baguio beans and cook until dish gets a little dry.
Add the coconut cream and simmer until the sauce thickens.
Salt to taste.

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 saut 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 rice.

Adobo Cooking Tips:

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

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.
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.
Saut 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).

Fried Rice Ingredients:

5 to 6 cups of "cold" steamed rice
1 head garlic, crushed then minced

 1 fried scrambled egg, chopped

1/2 cup of any cooked meat: ham, sausage, bacon, shredded fried chicken, beef, etc., cut into small
pieces or slices

1/4 cup, cooking oil

Salt to taste
Sinangag Cooking Instructions:

On a big wok or frying pan, heat cooking oil

Fry minced garlic until golden brown, set aside
Add rice and continue mixing for 5 minutes
Add the scrambled egg and meat
Season with salt, mix well
Serve on a big platter while hot
Top fried rice with the fried garlic
Fried Rice Cooking Tips:

You may add any or all or the following to fried rice:

1/4 cup of cooked green peas

2 tablespoons of sesame oil or peanut oil for flavour
chopped spring onions
Leftover steamed rice kept in the refrigerator for a couple or hours or overnight is best used for fried rice.

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, saut: 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.

Ginataang Kalabasa

Ingredients:

1 kilo squash, cut into cubes (1"x1")

1/4 kilo shrimp, shelled and deveined
3 pieces tomatoes, diced
2 onions, chopped
1 head garlic, minced
2 tablespoons of ginger root, crushed and minced
4 tablespoons of cooking or olive oil
2 pieces long chili peppers
2 tablespoons of shrimp paste (bagoong)
2 cups coconut milk
1 cups coconut cream (katang gata)
2 cups chicken stock
2 tablespoons of fish sauce (patis)
Ginataang Kalabasa Cooking Instructions:

On a big pan, heal oil. Saut garlic, onions until light brown then add ginger, cook until onions
become translucent.

Add the tomatoes, squash, chicken stock, shrimp paste and the coconut milk. Let boil then simmer for
10 to 15 minutes or until the liquid has reduced and the squash becomes tender.

Add the coconut cream, long chili peppers and the shrimps. Bring again to a boil and simmer for a
few more minutes.

Serve hot with plain rice.

Ginataang Kalabasa Cooking Tip:

This ginataan recipe can be used on any vegetable, combination of vegetables, fish or meat.

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 saut 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.

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 saut 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.

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.

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.
Saut 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.