ADOBONG MANOK (Filipino National Dish)

Ingredients:
1 kilo chicken, cut into desired pieces
5 cloves garlic, minced
1 pc. laurel leaf (bay leaf)
1 thumb size ginger, minced
1 pc. onion, diced
1/2 cup vinegar
1 cup soy sauce
2 cups water
2 tbsp. olive oil
salt and pepper to taste
For Marinade:
1 tsp. ground pepper; 5 cloves garlic, minced; 1 medium lemon, squeezed and
seeded; 1/2 cup soy sauce; bay leaf; pepper and chicken pieces.
Procedure and cooking instructions:
1. In a large bowl, mix in the soy sauce, vinegar, ground pepper, garlic, bay leaf and
chicken pieces then marinate for 2-3 hours. Set aside the marinade sauce.
2. After 2-3 hours, heat cooking oil in a pan and saute garlic, onion, ginger until
become all translucent.
3. Add in the marinade chicken and saute til the chicken becomes light brown and
the fats come out. Discard those excess fats that came out from the chicken.
4. Pour now the marinade sauce and water into the chicken then simmer for 40-50
minutes until the chicken become tender and thickened the sauce.
5. Add salt and pepper to taste. If you want it drier cook a little further or with just

enough sauce.
6. Serve hot with rice. Enjoy eating!

MECHADO (Filipino style)

Ingredients:
1 kilo beef tenderloin, cut into cubes
4 medium potatoes, quartered and fried
2 medium size red bell pepper, quartered
2 medium size onions, chopped
1 head garlic, minced
2 cups tomato sauce
2 cups soy souce
2 bay leaves
10 pcs. calamansi juice or lemon juice salt and pepper to taste olive oil
Procedure and cooking instructions:
1. In a casserole, put the cleaned beef cubes together with chopped onions, garlic,
bay leaves, ground pepper, soy sauce and
lemon or calamansi juice. Stir then cover the casserole and marinate for atleast five
hours or put in a fridge overnight.
2. After marinating, cook over medium fire, stir ocaasionally and simmer for atleast
2 hours or until the meat is tender.
3. After an hour of cooking meat, add the tomato sauce and let it simmer again for
an hour and season with salt and pepper according to your taste.
4. While cooking the meat, in a skillet heat oil and fry the potatoes until light brown

then set aside.

5. When meat is tender and the sauce is getting thick, add in fried potatoes, red bell
pepper and simmer for another 30 minutes.
6. Remove from heat and put in a serving plate. Serve hot with plain rice.

PAKBET or PINAKBET
Ingredients:
1/2 kg pork meat, sliced into serving pieces
3 pcs. round eggplant, sliced in 1 inch thick
1 medium size bittermelon(ampalaya), quartered
1/2 bundle string beans, cut in 1 inch length
1 medium squash,peeled and sliced
3 pcs. medium tomato, sliced
8 pcs. okra
2 pcs. jalapeno (sili pansigang)
1/2 cup anchovy sauce (bagoong)
1 thumb size ginger, peeled and sliced
1 onion, sliced
2 cloves garlic
2 cups water salt or Patis to taste
Procedure and cooking instructions:
1. In a large pan, sautee the pork meat until golden brown. Set aside.
2. In the same pan, sautee garlic, onion, ginger and tomato for 3 to 5 minutes.
3. Then add the brown meat and water and let it boil for 3 to 5 minutes.
4. Mix the anchovy sauce in 1/2 cup warm water in a bowl then pass thru a sieve to
filter out fishbones from the mixture.
5. Let it boil for 2 minutes then add all the vegetables except okra.
6. Simmer for another 5 to 10 minutes, then add okra and jalapeno.
7. Add patis or salt according to your desired taste.

8. Remove from heat and serve hot with rice.

PANCIT BIHON GUISA

Ingredients:
1 kilo pancit bihon noodle
1 big size chicken breast, boiled and shredded (set aside 5 cups chicken broth)
1 cup shrimp, peeled
1 medium size, carrots, sliced into strips
1 medium size red bell pepper, sliced into strips
1 stalk celery, sliced diagonally
2 cups cabbage, sliced into strips
1 large onion, peeled and sliced
5 cloves garlic, crushed and minced
1/4 cup soy sauce
2 tbsps. oyster sauce
2 lemon, sliced
3 tbsps. cooking oil a bundle of spring onion/scallions, chopped salt and pepper
to taste
Procedure and cooking instructions:
1. Put cooking oil in a large pan or wok. Sautee garlic, onion, chicken and shrimp.
2. Add in the carrots, celery, cabbage and red bell pepper. Season with pepper and
oyster sauce then set aside.
3. In the same pan, put the chicken broth then simmer for 5 to 10 minutes.
4. When boiling add in the pancit bihon ( Don't soak the bihon noodle in water
because it become soggy when cooked).
5. Add more broth when needed to soften the noodle.
6. When the noodle is almost soft, mix now the vegetables in noodle.

7. Season with salt and pepper according to your taste then remove from heat.
8. Put now the pancit in a platter and sprinkle the spring onion/scallion on top.
9. Serve hot with sliced lemon.

BEEF STEAK
Ingredients:
1/2 kilo sirloin beef, sliced thinly
1/4 cup kalamansi or lemon juice
1/2 cup soy sauce
2 large onion, sliced into rings
5 cloves garlic, minced
1/2 tsp. ground pepper
1 bay leaf
2 tbsp. olive oil
Procedure and cooking instructions:
1. In a mixing bowl, mix kalamansi, soy sauce, garlic and ground pepper then add
sliced beef and bay leaf in a marinade.
2. Mix well then put in the fridge for how many hours or overnight to enhance its
flavor before cooking.
3. In a pan over medium flame, heat olive oil then fry the slices of beef in batches
then turn over the other side until meat is tender. It is watery if comes from the
fridge so wait til the water evaporates.
4. When water is little add the marinade sauce and simmer for another 5-10
minutes. Add seasoning according to your taste then add the onion rings and wait til
wilted a bit.

5. Remove from heat and put in a serving plate. Serve hot with plain or fried rice
and fried egg.

ADOBONG PUSIT

Ingredients:
1 lb. squid (pusit), cleaned
1/4 cup soy sauce
1/3 cup vinegar
1 onion, sliced
5 cloves garlic, minced
1 thumb size ginger, crushed
2 pcs. jalapeno (siling pansigang)
1 medium size tomato
1 tsp. sugar
1 tsp. olive oil salt and pepper to taste
Procedure and cooking instructions:
1. To clean the squid, pull the head and everything that comes along with it from
the body tube, including the clear, hard bone. Then push the head in, popping out
the hard beak" and discard it. Pull off the grayish membrane, leaving only shiny
white meat. Rinse well on the inside and drain well for 1-2 hours and set aside.
2. In a skillet, heat cooking oil and saute the garlic, onion, and ginger. Add in
tomato and saute until it wilted.
3. Pour in the squid, soy sauce, vinegar, sugar, jalapeno then simmer for 10-15

minutes.
4. Add salt and pepper to taste.
5. Don't overcook, the squid becomes rubbery texture and tough.
6. Serve hot with rice.

GINISANG AMPALAYA NA MAY ITLOG

Ingredients:
2 large size ampalaya, seeded and sliced thinly
1 cup ground pork (optional)
2 medium size ripe tomatoes, diced
2 pcs, egg, beaten
1 medium onion, diced
3 cloves garlic, minced
salt and pepper to taste
1 tbsp. olive oil
Procedure and cooking instructions:
1. In a pan over medium flame, heat oil and saute garlic, onion, tomato and ground
pork (if added) until meat is tender.
2. Add the squeezed ampalaya and saute for at least 2 minutes. Pour in the beaten
egg and stir to mix with other ingredients.
3. Season with salt and pepper to taste.
4. Don't overcook the ampalaya, preserve its fresh green color and crunchiness.
5. Remove from heat and put in a serving plate with plain rice.