Adobong Manok

(Braised Chicken in
Sauce)

Tangy

Ingredients :
o

1 lb. chicken, cut into serving pieces

1/3 cup white vinegar

2 to 3 tbsp. soy sauce

2 tbsp. crushed garlic

2 bay leaf

salt to taste

1/4 tsp. pepper (or 1 tsp. peppercorn)

water

2 tbsp oil

Cooking Procedures :
1.

In a deep skillet, brown chicken in oil.

2.

Combine vinegar, soy sauce, 1 tbsp. garlic, bay leaf, salt (to taste), pepper (or peppercorn) and
water. Stir to blend and then add into the brown chicken.

3.

Bring to a boil. Lower the heat and allow simmering uncovered for about 10 minutes. If the sauce is
reduced add about 1/2 cup water.

4.

Cover and continue simmering until chicken is tender. Remove meat, reserving the sauce.

5.

In another pan, saut remaining garlic until it becomes fragrant. Add the chicken and fry until light
brown. Add in the adobo sauce.

6.

Remove from heat. Transfer into a serving dish. Serve hot.

Lechon Kawali Recipe

(Pan-Roasted Pork)
Ingredients :
Pork
1-1/2 lb. pork liempo (pork belly),

cut into serving

pieces
o

4 cloves garlic, crushed

1/4 tsp. pepper or 1 tsp.

2 tbsp. salt

water, for boiling

oil, for frying

peppercorns

Sauce
o

1 tbsp. soy sauce

2-1/2 tbsp. vinegar

1 clove garlic, minced

chili peppers (optional)

(Cooking Measurements)

Cooking Procedures :
1.

Put pork pieces in a big pot. Cover with water. Add garlic, pepper or peppercorns and salt.

2.

Bring to a boil. Lower heat and simmer for an hour or until meat is tender. Drain.

3.

Deep-fry liempo pieces in batches until golden brown and blisters appear on skin.

4.

Drain on paper towels.

5.

Mix together all ingredients for the sauce.

6.

Serve with chopped lechon kawali.

Lumpia Recipe

(Lumpia Shanghai)

Ingredients :
o

1 lb. ground pork

1 cup chopped shrimps

1/4 cup finely chopped onions

1/2 cup finely chopped carrots

2 whole eggs

3 tbsp. soy sauce

3 dashes of sesame oil

salt and pepper, to taste

lumpia wrapper

vegetable oil, for frying

Cooking Procedures :
1.

In a bowl, combine all ingredients. Mix until well blended.

2.

Wrap into thin rolls in lumpia wrapper. Fry in deep hot oil.

3.

Drain on paper towels. Transfer to aserving platter. Serve with your favorite catsup or make your
own Sweet and Sour Sauce recipe.

Pancit Canton

Ingredients :
1/2 lb. shrimps

1 eggwhite

2 tbsp. cornstarch

2 chicken breast, deboned

3 tbsp. oil

3 cloves garlic, crushed

1 onion, chopped

2 pcs. chicken liver, cooked and sliced (optional)

patis (fish sauce), salt, pepper and soy sauce, to taste

1-1/2 cups chicken broth

1 head cauliflower, cut into floweretes

1/4 cup snow peas

1/3 cup leeks

1 small carrot, cut into rounds

2 tbsp. cornstarch, dispersed in

1/4 cup water

1 package canton noodles

(Food Measurement)

Cooking Procedures :
1.
Peel shrimps leaving the tails intact. Coat with a mixture of eggwhite and cornstarch. Slice chicken
breast into strips and coat with cornstarch. Set aside.
2.

In a wok (or large frying pan), heat oiland saut garlic and onions. Add in chicken meat, liver and
shrimps. Season to taste. Stir-fry for a few minutes.

3.

Pour in broth and bring to a boil. Lower heat and let it simmer for 2 minutes. Add in all the
vegetables. Cook until tender but still crisp. Thicken with dispersed cornstarch.

4.

Stir in canton noodles and cook until tender.

5.

Makes 4-6 servings.

Nilagang Baboy

(Boiled Pork with

Vegetables)

Ingredients :
o

1 lb. pork (choices of belly,

bony parts of pork), cut into

5-6 cups water

3 cloves garlic, crushed

1 onion, quartered

2 green onions (scallions), sliced into 1 long

1/4 tsp. peppercorn

salt to taste

2 eddoes- also known as taro or gabi, quartered (optional)

2 potatoes, quartered

1 can pork and beans

pechay (bok choy) or cabbage leaves

hocks, neck or any

serving pieces

Cooking Procedures :
1.

Place pork in a big pot and let it covered with water. Bring to a boil. Lower the heat and let it
simmer until pork is tender for about an hour.

2.

Remove all the resulting scum that will rise to the top of the pot.

3.

Add crushed garlic, sliced onions, scallions, peppercorn and season with salt.

4.

Add quartered eddoes (if using) and potatoes. Cook until tender.

5.

Add the pork and beans. Simmer for 5 minutes. Correct the seasoning.

6.

Add pechay or cabbage leaves. Do not overcook the green vegetables.