PATA WITH COKE

Ingredient:

1 pork leg, saw cut into 1 1/2 slices

4-6 hard boiled eggs
1 liter coke or any carbonated cola drink
1 stick cinnamon
1-2 pcs. star anise
3-4 pcs. bay leaf
1 tsp. peppercorns
1 head garlic, crushed
1/4 cup cornstarch
1/4 cup vinegar
3/4 cup soy sauce
salt and pepper
cooking oil

Cooking procedure:

Place the pork leg in a big bowl and mix in the soy sauce and a dash of pepper, let marinate for
15 to 30 minutes.
In a frying pan fry the pork leg in batches until seared on all sides. Transfer the seared pork leg
in a sauce pan.
Pour the coke over the pork leg, remaining marinade, 2 cups of water and all the other
ingredients except the cornstarch and boiled eggs.
Bring to a boil and simmer for 1 to 1 1/2 hours or until tender and the pork skins turn to jell like
tenderness.
Add more water as needed, add the hard boiled egg during the final 15 to 20 minutes of
cooking.
When most of the liquid has evaporated and reduced to about half, season with salt to taste.
Thicken the sauce with the cornstarch diluted in 1/4 cup of water. Cook for another minute.
Serve with rice.
KINAMATISANG MANOK
Ingredients:

1 kilo chicken, bone-in, cut into serving pieces

1/2 head garlic, chopped
3 medium size potato, peeled, quartered
6 pieces medium size tomato, coarsely chopped
2 pieces medium size onion, coarsely chopped
2 tbsp. parsley flakes
3/4 cup green peas
1/4 cup fish sauce
1 tbsp. tomato paste
1 tsp. peppercorns
1 tbsp. paprika
3-4 pieces bay leaf
salt to taste
cooking oil

Cooking procedure:

In a sauce pan saut garlic and onion until fragrant. Add in the tomatoes and stir cook
for a minute. Add in the chicken, fish sauce, tomato paste, peppercorns, bay leaf,
paprika and parsley flakes and continue to stir cook for 1 to 2 minutes. Add about 1 to 1
1/2 cup of water, bring to a boil and simmer for 30 to 45 minutes at low to moderate
heat or until the meat is tender and the sauce reduced to about half, you may add water
as necessary. During the last 5 to 10 minutes of simmering add the potatoes and green
peas. Correct saltiness if required. Serve with a lot of rice.
ASADONG PORK GINILING W/ QUAIL EGG AND MUSHROOM

1/2 kilo ground pork

1 can canned quail eggs ( i used fresh hard boiled quail eggs)
1 big can canned button mushroom, cut in half
2-3 cloves garlic, chopped
1 small size onion, chopped
1/2 cup soy sauce
2-3 pieces star anise
2-3 pieces bay leaf
3-4 stalk spring onion, chopped
1-2 tbsp. sugar
1 tbsp cornstarch diluted with 1/4 cup water
salt and pepper
cooking oil

Saute garlic and onion until fragrant.

Stir in the ground pork and continue to stir cook for 3 to 5 minutes or until the pork
changes color and disintegrated.

Add in the soy sauce and stir cook for another 2-3 minutes.

Add in 1 1/2 to 2 cups of water, bay leaf, star anise and sugar, bring to a boil and
simmer for 8 to 10 minutes.

Now add in the quail eggs and button mushrooms and continue to simmer for 3 to 5
minutes or until most of the liquid has evaporated.

Season with salt and pepper to taste. Thicken sauce with cornstarch diluted with 1/4
cup of water, cook for another minute. Serve with spring onion garnish.
DINAKDAKAN WITH VINEGAR DRESSING
Ingredients

250 to 350 grams pork ears

1 medium sized white onion, sliced
1 medium sized ginger, chopped
2 to 3 pcs. siling labuyo, chopped
Salt and pepper
5 pcs. calamansi or 1 pc.lemon, juiced
2 tbsp. of vinegar
1/2 cup mayonnaise; optional

Directions

Boil pork ears with salt until half cooked. Strain and grill until brown.
Chopped the meat into small cubes (or your desired sizes).
Place in a bowl and then add onion, ginger, siling labuyo, lemon or kalamansi juice and
vinegar.
Mix well with mayonnaise if using.
Season with salt and pepper according to taste.
Serve with steamed rice or as pulutan.

CHICKEN TOCINO RECIPE

Ingredients:
1 tsp lemon or calamansi juice
1/2 cup pure pineapple juice
2 tbsp soy sauce
2 tbsp banana catsup
2 tbsp annatto (atsuete) powder
1/3 cup brown sugar
1 tsp salt
1 tsp ground pepper
4 cloves garlic, minced
1/2 kilo boneless chicken breast
Cooking Procedure:
Sliced chicken thinly. Pound to flatten. Set aside.
Combine all the ingredients well except the chicken.
Add the chicken and marinate in the refrigerator overnight or for few days.
Fry in medium heat until golden brown. Do not overcook.
For a saucy tocino, thicken the marinade in a sauce pan. Pour the cooked tocino over
the thickened sauce. Cook for 1-2 minutes. Mix well until well incorporated.
ADOBONG TARLAC
Ingredients:

1k. pork (piqu)

1k. chicken
liter pineapple juice
1 cup soy sauce
1 cup white vinegar
2 tbsps. Black pepper
1 cup sliced pineapple
1 head garlic, chopped
3 onions, chopped
cup cooking oil
1 laurel leaf

Cooking Instructions:

Marinate the pork and chicken pieces in pineapple juice, soy sauce, vinegar, laurel leaf
and pepper for 2 hours.
Remove the pork and chicken and set aside.
Heat oil in a pan and saut the garlic and onion.
Add the marinated pork and chicken along with the marinade. Allow to simmer until the
sauce has thickened.
Serve topped with pineapple slices.
THE ORIGINAL BICOL EXPRESS RECIPE
Ingredients:
1/4 kg pork kasim, cut in small cube
1 coconut, grated and cream expressed
(set aside kakang gata)
(how Bicolano do proper gata / coco cream)
1/4 cup fresh alamang
15 pcs siling haba, sliced
2 pcs siling labuyo, sliced
1 medium onion, sliced
3 cloves garlic, crushed
small ginger, crushed

Procedure:
1. Combine coconut cream, pork, garlic, onion, ginger, salt and pepper in a heavy
bottom pan. Stir continuously over medium heat until coconut cream is almost dry.
2. Add kakang gata, alamang, sliced siling haba and siling labuyo. Stir constantly until
coco cream is thick.
3. You have the option of drying it more in low heat. This will extract the coconut oil
making your dish "nagmamantika"
3. Serve hot.

Tips:
Authentic Bicol gata dishes never uses instant gata ready mixes.
NEVER add corn starch or flour to thicken the dish - this is a mortal sin
Always add the kakang gata just before the dish is almost done
Fresh alamang is preferred over bottled or preserved bagoong
DO NOT wash sliced siling haba (wash it before slicing, but once sliced do not wash it)
Adding ginger takes the "lansa" off the dish
BEEF KALDERETA
Ingredients
2 lbs beef, cubed
3 garlic cloves, crushed and chopped
1 onion, finely chopped
2 cups beef broth
1 small red bell pepper, sliced
1 small green bell pepper, sliced
1 cup tomato sauce
cup liver spread or liver paste (processed using blender)
1 tsp. crushed chili or red pepper
3 large bay leaves
2 cups potatoes, sliced
2 cups carrots, sliced
1 cup cooking oil
cup green olives
salt and pepper to taste
Instructions
Heat the cooking oil in the cooking pot or pressure cooker.
Saut the onion and garlic.
Add the beef. Cook for 5 minutes or until the color turns light brown.
Add the dried bay leaves and crushed pepper. Stir.
Add the liver spread. Stir.
Pour-in the tomato sauce and beef broth.
Cook the beef until it becomes tender (about 30 mins if using a pressure cooker, or 1 to
2 hours if using an ordinary pot).
Add potato and carrots. Cook for 8 to 10 minutes.
Put the green olives and bell peppers in the cooking pot. Stir and continue to cook for 5
minutes more.
Add salt and pepper to taste
ADOBONG PAKSIW NA BANGUS
Ingredients:
1 kilo Bangus (sliced and cleaned)
1/2 cup vinegar
1/4 cup soy sauce
thumb size ginger
1/2 cup water
3 cloves garlic (crushed)
1 onion
2 pieces laurel/bayleaf
1/2 teaspoon crushed black pepper
chili finger (siling haba)
salt to taste

Procedure:
1. In a pan or wok put the ginger, chili, onion and garlic then the fish, vinegar, soy
sauce, salt, black pepper and laurel, cover and cook over medium heat, when boiling,
lower the heat then simmer until half cooked.
2. Add the water and continue cooking until done.
3. Serve with rice and enjoy.

STIRFRY VEGGIES IN SPICY SARDINES

1 can hot and spicy sardine

2 cloves garlic,chopped
1 big red onion,chopped
1 pc. Tomato, sliced
1 big carrot,sliced into small cubes
1 can corn
10 pcs. Baguio beans,chopped
1 tbsp margarine
Pinched of ground pepper
Pinched of salt/magic sarap

Sa isang kawali igisa sa margarine ang tomato, garlic and onion. Kapag nagbrown
lagay ang sardines. After 5 mins. Hanguin. Set aside. At the same pan, stir fry the
veggies, put peper,salt/magic sarap. Haluin lng after 10 mins tikman ayon sa panlasa.
Hanguin lagay sa plate.
HUMBA
INGREDIENTS
kg pork liempo, sliced in big square chunks
cup water
100 ml soy sauce
cup dark soy sauce
cup cane vinegar
cup pineapple juice
50 grams garlic
50 grams onions
cup muscovado sugar
100 grams banana blossom
salt and pepper, to taste
blanched pechay, as needed for garnishing
5 pieces fried smashed banana, for garnishing

PROCEDURE
Cook liempo, water, soy sauce, dark soy sauce, vinegar, pineapple juice, garlic, onion,
and muscovado sugar for 1 hour until liempo is soft.
Add the banana blossom.
Allow sauce of humba to thicken. Serve with blanched pechay and smashed fried
banana.

CHICKEN HALANG-HALANG
INGREDIENTS
50 grams white onions
25 grams garlic, crushed
50 grams fresh luyang dilaw
200 grams bamboo shoots or labong
kg chicken thigh fillet
75 grams red / green bell pepper
2 pieces red siling labuyo, chopped
20 grams basil
250 ml coconut milk
salt and pepper, to taste

PROCEDURE
Saut onion, garlic and luyang dilaw.
Add labong, chicken thigh fillet, bell pepper and siling labuyo.
Add basil and coconut milk. Simmer for 15 minutes.
Add salt and pepper to taste.
HIGADILLO
Mga Sangkap:
1 kilo Pork Belly, Kasim or Pigue (cut into cubes)
1/2 kilo Pork Liver (sliced)
1 cup Cane Vinegar
1/2 Cup Soy Sauce
2 cup Mang Tomas Sarsa ng Lechon
1 head Minced Garlic
1 large Onion (sliced)
1 tsp. Freshly crack Black Pepper
4 pcs. Siling Pang-sigang
2 pcs. Dried Laurel leaves
2 tbsp. Brown Sugar
Salt to taste
3 tbsp. Cooking Oil
Paraan ng pagluluto:
1. Sa isang heavy bottom na kaserola, igisa ang bawang at sibuyas sa mantika.
2. Ilagay na agad ang karne ng baboy at timplahan ng kaunting asin at paminta. Halu-
haluin at hayaang masangkutsa o magmantika ang karne ng baboy.
3. Sunod na ilagay ang suka, toyo at dahon ng laurel. Takpan at hayaang maluto ang
karne. Maaaring lagyan ng tubig kung kinakailangan pa.
4. Kung malambot na ang karne, ilagay na ang atay ng baboy, Mang Tomas Sarsa ng
Lechon, siling pang-sigang at brown sugar. Haluin ng bahagya. Takpan muli at hayaang
maluto ang atay.
5. Tikman ang sauce at i-adjust ang lasa. Huwag tagalan ang pagluto sa atay para hindi
tumigas.
Ihain habang mainit pa.
CHICKEN IN MIRINDA
1 K. chicken, cut into serving pieces
500 ml. Mirinda Orange
3 pcs. calamansi
1 t. rock salt
black pepper
1/2 C. flour
1/4 C. cooking oil
1 Knorr Chicken cube
potatoes, cubed
carrots, cubed
green beans, cut into 1 inch length
half a bar of quickmelt cheese, grated

Marinate the chicken in 1/2 C. Mirinda Orange, salt, kalamansi juice and pepper
overnight.

Dredge the chicken in flour and fry slightly, turning the pieces once.

Add the rest of the Mirinda Orange and Knorr cube. When it boils, add the carrots and
potatoes. Simmer for 30 minutes over low fire, covered. Remove cover, increase the
heat and add the green beans, when cooked, add grated cheese and serve.

TUNA NUGGETS
1/2 cup breadcrumbs, and more for coating ( i used italian seasoned breadcrumbs)
2 can tuna in water (5-6 oz each), drained
2 eggs
oil for frying

Combine the tuna and the eggs.

Add 1/2 cup breadcrumbs.
Scoop a small amount, shape into a patty. And coat with breadcrumbs.
Fry until golden brown, and flip to cook the other side.

*pag plain breadcrumbs magdagdag lang po ng spices like salt and pepper or magic
sarap. onions or onion and garlic powder.
EASY CHICKEN RELLENO RECIPE
Ingredients
1 piece whole chicken, (1 kilo)
160 grams onions
1 can Vienna sausage
100 grams chorizo bilbao
25 grams processed cheese, grated
500 grams ground pork
50 grams raisins
50 grams frozen peas
100 grams pickle relish
1 teaspoon salt
teaspoon ground black pepper
2 pieces eggs
2 teaspoons butter

Instructions
Preheat oven to 250F.
Debone the chicken. Chop the onions, Vienna sausage and chorizo. Mix all the
ingredients well.
Put stuffing in the cavity of the chicken.
Place chicken on a baking pan or dish.
Brush the skin with butter.
Cook the chicken for 1 hour or until skin of the chicken is golden brown.
SPICY PORK ADOBO WITH CURRY POWDER
Ingredients:

1 lb. Pork belly - can be substituted with chicken or beef

12 Thai peppers
2 Medium sized potatoes - quartered
4 Cloves of garlic peeled and smashed
4 Bay leaves
Tsp. Hot Madras powder (curry powder)
3 Tbs. White sugar
Tsp. Whole peppercorns
Tsp. Ground black pepper
Cup soy sauce
Cup Vinegar
1 Cups Water

Cooking Process:

Mix all the ingredients except the potatoes in the pot or pan.
Cover and let it simmer for 10 minutes.
After that, add the potatoes and let it cook for 8 minutes or until tender.
After potatoes are tender, remove them from the pot, set aside, and continue to cook
the pork belly until all sauce is nearly absorbed.
Add the potatoes back in and mix until all the ingredients are well incorporated.
Thats it youre done. Top Adobo over hot white steamed rice.
HUMBA ALA ESTOFADO

Ingredients:

1/2 kilo pork belly cubes

1 can pineapple slices (set aside syrup)
4 pieces babanas (saba) (sliced)
50g banana blossoms
3/4 cup vinegar
1/2 cup soy sauce
1 tbsp oyster sauce
2 tbsp honey
2 tbsp apple cider vinegar
6 cloves of garlic (minced)
1 onion
1 tsp atsuete (socked in a bowl of 2 tbsp water)
2 pcs star anis
cooking oil
salt
pepper

Process:

1. Marinating. In a bowl, combine pork, minced garlic and salt, pepper and apple cider
vinegar. Set aside for about an hour or overnight is the best.

2. Heat the pan. Fry the sliced banana. Set aside.

3. Heat a non-stick pan. Fry the marinated pork until brown. No need to add any oil,
porks oil is enough for frying.

4. Add the garlic and onion.

5. Pour in pineapple slices syrup(juice), vinegar, salt and pepper. Simmer for 5 minutes.

6. Add soy sauce, oyster sauce, honey and star anis. Simmer for another 5 minutes.

7. Add in atsuete and banana blossoms.

8. Add in fried bananas and pineapple slices. Let cook until the sauce thickens.
BEEF BULALO
1/2 K. Beef shank, cut into cubes
2 T. olive oil
garlic,crushed
onion, sliced
2 pcs. tomatoes, sliced
1/2 C. tomato sauce
1 El Rey chorizo de Bilbao, sliced (but I used 2 pcs. Purefoods chorizo since I don't
have El Rey)

2 1/2 C. water
1 T. tomato paste
garbanzos
saba, fried slightly
camote, fried slightly
green beans
cabbage
pechay

Saute in olive oil the garlic, onion and tomatoes. Then add the beef, saute until no
longer pink. Add the chorizo and tomato sauce. After a minute, add water and simmer
over low heat until tender. I used the pressure cooker for 45 minutes.

At this point, add the tomato paste, garbanzos, fried saba and camote. Layer the
vegetables starting with the green beans, cabbage slices and pechay. Cover for 2-3
minutes. Remove the vegetables and serve separately.
LENGUA ASADO
1.5 K. ox tongue, cleaned and tenderized
3 T. butter
1 T. garlic, chopped
1 white onion, chopped
1 can button mushrooms
1 1/2 C. tongue broth
3-4 T. soy sauce
1 t. pepper
1/2 t. msg
1/2 C. olives, drained
1/4 C. cornstarch dissolved in 1/2 C. tongue broth

Freeze or refrigerate the tongue for an hour or two. Slice into 1/4 inch thickness, set
aside.
Heat a casserole, melt the butter and saute the garlic and onions.
Add the sliced tongue and mushrooms.
Pour 1 1/2 C. broth and soy sauce. Simmer for 20 minutes. Add the seasonings.
Add the cornstarch mixture and olives.
Cook until the sauce thickens.

PORK BINAGOONGAN AND FRIED EGGPLANT

1/2 kilo Pork Pigue, cut into serving pieces

1/4 cup oil
5 cloves garlic, macerated
1 onion, sliced
2 medium tomatoes, sliced
1/2 cup bagoong alamang
1/2 cup vinegar
2 cups water
2 tbsp sugar
2 pcs sili haba
2 pcs red chilies
Fry pork in hot oil until slightly brown. Set aside.
Saute garlic, onion and tomatoes.
Add pork, bagoong alamang, vinegar and water, let simmer until pork is tender.
Add sugar, sili haba and red chilies, stir for a few seconds and remove from fire.
For the eggplant
Slice eggplant (3 pcs). Add salt and fry.
PININYAHANG MANOK WITH CHEESE
Ingredients:
1kilo chicken
1 can pineapple chunks
1 small can evaporated milk
3 potatoes
2 carrots
1 bell pepper green
1 box CHEESE
1 onion,chopped
1 garlic minced
1 Tbsp.oil
3 Tbsps.Patis
Salt and pepper to taste
2 sachet magic sarap
2 tbsps. sugar

STEPS FOR PREPARING PININYAHANG MANOK WITH CHEESE

1.)Cut up the chicken into single-serving pieces.

2.)Open the can of pineapple chunks,set aside the pineapple chunks,and pour the
pineapple juice into a bowl.
3.)Soak the chicken pieces in the pineapple juice about 5 minutes.
4.)Place the chicken and pineapple juice in a pot on medium heat.Wait for the liquid to
evaporate.
5.)In the same pot ,Saute' the garlic and onions in oil with chicken,Add the other
ingredients-potatoes,carrots,magic sarap and patis.
6.)After a minute,Add pineapple chunks,CHEESE,Evaporated milk,and bell pepper.
7.)Simmer until the sauce is creamy. Season with salt,sugar and pepper.
8.)Make sure the chicken is thoroughly done by poking the flesh with fork,knife or even
toothpick. There should be no pink!!!
9.)Serve and enjoy with rice and juice.
SAUCY MEATBALLS
1/2 kilo ground Pork
2 pcs. White onion, minced
2-3 cloves garlic, minced
2 eggs beaten
1/2 cup all purpose flour
salt and pepper to taste
Pinch of sugar
Spring onion leaves, finely chopped
Combine ingredients for the meatballs and mix thoroughly.
Form 2 tbsps of mixture into balks. Fry until golden brown. Set aside.
Combine ingredients for the sauce except pineapple. Stir until thick.
Stir pineapple and cooked meatballs.

For the sauce

1 can Pineapple tidbits
1 large bell pepper
1 medium size carrot
2 tbsp white vinegar
2 1/2 tbsp cornstarch dissolved in 2 1/2 tbsp water
1 1/2 cups water
1/2 tsp salt
1/2 tsp pepper
1 1 /2 tbsp soy sauce
3 tbsp sugar
PIGS IN A BLANKET
2 1/2 cups all purpose flour, sifted twicw
1 tbsp white sugar
1 tsp baking powder
1/2 tsp salt
6tbsp unsalted butter, cubed
1/2 cup Gratee Parmesan cheese
3/4 cup milk + 1 tbsp white vinegar
500grams Cocktail hotdogs
1 bar Cheddat cheeww, cut into sticks
Egg wash (1 egg + 3 tbsp milk)
Sift the flour, sugar, baking powdee, and salt into a mixing bowl. Cut the butter into the
flour mixture until the mixture is crumbly. Stir parmesan cheese and mix well unti venely
distributed.
Make a well athe center of the dry ingredients. Pour milk mixture inside the well. Slowly
start to draw in the flour from the edges of the well with a fork, until the flour mixture and
milk are completely combined forming a ball of dough. Knead lightly but do not
overknead. Let the dough rest for about 3-5 minutes.
Transfer the dough to a floured worktable and dust the top of the dough with more flour.
Use a rolling pin to roll out and shape the dough into a rectangle.
Cut ths dough into a small triangles using a sharp knife .
Place one hotdog and a slice of cheese and roll sealing the end with egg wash. Repeat
with the remaining dough, hotdogs and cheese.
Place the pigs in a blanket on a greased baking pan and brush with egg wash. Bake in
a preheated oven for 12-13 minutes.
BINAGOONGANG LECHON KAWALI
Ingredients
1 kilo LECHON KAWALI
4 cloves garlic, chopped
1/2 cup bagoong alamang
1/2 cup pork stock
1 small onion, chopped
1 tomato, chopped
Siling pansigang or labuyo, optional
Okra and/or Sitaw, optional
Slurry (1 tablespoon corn starch and 1 tablespoon water), optional
Oil

How to make Binago-ongang Lechon Kawali

Prepare Lechon Kawali and set aside.

To make the bago-ong sauce, heat oil in a pan over medium fire.
Saute garlic then onion and then tomato softened.
Add bagoong alamang, 1/2 cup pork stock, and chilies. Bring to a boil and simmer for 5-
10 minutes.
Make flavor and texture (slurry) adjustments if necessary.
Add okra and/or sitaw here and simmer for another 5-10 minutes or until the vegetables
are cooked.
Finally add the lechon kawali and combine well.
Simmer for another 5 minutes then remove from heat and serve with rice.
BICOL EXPRESS (CREAMY VERSION)
INGREDIENTS

Pork chop meat 2 sliced /245 grams

chili pepper or siling haba 155 grams
siling labuyo add the amount you like
1 can coconut milk or 2 cups
1/2 tbsp cooking oil
1 tbsp vinegar
1 tbsp sugar
4 cloves garlic
1 medium red onion
1 small tomato /optional
some chopped of ginger
2 tbsp shrimp paste in bottle
black pepper and fish sauce
i added red bell pepper or red paprika/optional

PAGHAHANDA AT PAGLULUTO

1.hiwain lahat ng sangkap ayon sa kinaugaliang pag hihiwa ng kamatis sibuyas bawang
luya at sili
hiwain ang pork ng pacubes or bite sizes..

2.maaring imarinade ang hiniwang pork sa suka bawang luya patis at paminta ng ilang
minuto or maaring lutuin na ng derecho..

3..Sa isang lutuang kawali maglagay ng half tbsp of cooking oil ..igisa ang binabad na
pork meat ng mga 3 to 5 seconds at buhusan ng 2 tbsp na tubig takpan sa maahinang
apoy..steam natin hanggang mawala ang tubig.

4..kapag nagwala na ang tubig at medyo nag mantika na igisa rito ang garlic until
fragrant then saka isunod ang sibuyas at kamatis..igisang mabuti ..maaring takpan ng
mga 1 minute

4..after a minute ihulog ang hiniwang siling maanghang at siling pula at ibuhos ang 2
cups na kakang gata or coconut milk in can ,isunod ang 2 tbsp na shrimp paste na luto
na..takpan hanggang maluto

5.after mga 20 minutes or more ...tikman kung gustong iadjust ang lasa...ilagay ang 1
tbsp na asukal
haluin at takpan ,pakuluan pa ng isang kulo at ready na..

6..Lutuin sa mahinang apoy hanggang sa magmamantika ang gata ...kung gusto ng

creamy ,patayin na ang apoy at maari na itong ihain ..
SALISBURY STEAK, BURGER STEAK WITH MUSHROOM
SAUCE
Ingredients:

500g 100% beef burger, about 4-6 pieces

1 can, 420g Campbells Cream of Mushroom Condensed Soup
200g fresh button mushrooms, sliced
1 small size onion, chopped
2 gloves garlic, minced
2-3 tbsp. soy sauce
1/2 cup full cream milk
2 tbsp. butter
salt and pepper

For the side dish:

mashed potatoes
mixed vegetables

Cooking procedure:

In a deep frying pan heat butter until it start to melt, pan fry the beef burgers in batches
2 to 3 minutes on each side, remove from pan and keep aside. Using the same pan,
saut onion and garlic until fragrant. Add in the soy sauce and stir cook for a minute.
Add in mushrooms and stir cook for another 2 to 3 minutes. Now add in the Campbells
mushroom soup and milk, simmer for 3 to 5 minutes at low heat while constantly
stirring. Season with salt and pepper to taste. Add in the fried beef burgers and simmer
for another 2 to 3 minutes. Arrange beef burger with mashed potatoes and mixed
vegetables in a plate and pour over the sauce on top, serve immediately.
SPICY CHILI CON CARNE
Ingredients:

1/2 kilo ground beef

1 small can (300g) cooked red kidney beans, drained
1 medium size red bell pepper, diced
1/2 head garlic, chopped
1 large size onion, chopped
2 large size tomato, chopped
2 tbsp. tomato paste
2-3 red/green chili chopped
2 tbsp. dried parsley flakes
1/2 tsp. dried oregano flakes
1-2 tbsp. dried chili flakes
1/2-1 tsp. cayenne/chili powder
1 tsp. paprika
1/2 tsp. Worcestershire sauce
2-3 pieces bay leaf
2 tbsp. chocolate powder (Milo or Ovaltin)
salt and pepper
cooking oil

Cooking procedure:

In a large sauce pan saut garlic and onion until fragrant. Add in tomato, chili flakes,
parsley flakes, oregano flakes and stir cook for 1 to 2 minutes. Add in the ground beef
and stir cook for 3 to 5 minutes. Add in the tomato paste, Worcestershire sauce, bay
leaf, chili powder, paprika and stir cook for another 2 to 3 minutes. Add 1 1/2 to 2 cups
of water bring to a boil and simmer for 25 to 30 minutes or until most of the liquid has
evaporated. Season with salt and pepper to taste. Add in the red kidney beans,
chopped chili and continue to cook for 5 to 8 minutes. Add in the bell pepper and
chocolate powder, cook for another 1 to 2 minutes. Let cool down for a few minutes to
allow the sauce to thicken. Serve.
SUPER EASY SLOW COOKER GENERAL TSOS CHICKEN
Serves: 4

Ingredients
3 chicken breasts, cut into bite sized pieces
cup cornstarch
2 tablespoons vegetable oil
1 cup hoisin sauce
4 tablespoons rice wine vinegar
4 tablespoons light brown sugar
2 teaspoons sesame oil
green onions for serving, if desired
sesame seeds for serving, if desired

Instructions
Add chicken and cornstarch to a large ziplock bag. Toss to coat the chicken with the
cornstarch.
Heat oil in a large skillet or wok.
Saute chicken until golden brown on both sides about 2 minutes on each side. (Note the
chicken will not be fully cooked and that is ok)
Add the chicken to the slow cooker.
Add hoisin sauce, vinegar, sugar and sesame oil to a medium bowl and whisk until
combined.
Pour the sauce onto the chicken and stir to coat the chicken.
Cook on low for 2-3 hours.
Serve with green onions and sesame seeds for serving, if desired.
FILIPINO CHICKEN RELLENO "STUFFED CHICKEN"
Things You'll Need:
Tools:

A.) 4 bowls for mixing and setting aside the ingredients.

B.) Wooden Spatula or wooden mixer.
C.) Machine Mixer for mixing the ingredients.
D.) Measuring Cups and spoons
E.) 1 1/4 of cooking oil
F.) Aluminum Foil
G.) Aluminum Pan
H.) Frying Pan
I.) Oven mittens

Ingredients:
A.) 1 large chicken (about 1 1/2-2 kilos)
B.) 3 tbsps of soy sauce
C.) 2 tbsps of calamansi or lemon juice
D.) 1/2 k of ground pork
E.) 1/4 k of cooked ham thats chopped finely
F.) 4 pieces of vienna sausage chopped fine.
G.) 1/4 cups of sweet pickle relish
I.) 1/2 cups of grated cheese
J.) 10 pieces if green onions pitted then chopped
K.) 1/2 cups of raisins
L.) 1-2 tbsps of catsup
M.) 1/2 of each of salt and peper to taste
N.) 1 tsp of aji-no-moto
O.) 2 hard cooked eggs quartered
P.) 1/4 cups of butter.
Ingredients for the gravy are:
A.) Chicken liver, chicken gizzard
B.) 3/4 cups of pan drippings
C.) 3 tbsps of flour
D.) 2 cups of chicken broth
E.) 1/4 tsp of peper
F.) 1 tsp of Ajino-moto

Chicken Relleino thats being stuffed in with all the necessary ingredients!

Step 1-

Prepare to Debone the chicken for stuffing the 11 necesary ingredients. Next marinate the
chicken in soy sauce and calamansi then set the marinated chicken on the side on a pan. Mix
thoroughly all the 11 ingredients with the mixer such as:

A.) 3 tbsps of soy sauce.

B.) 1 1/2 tbsps of calamansi or lemon juice.
C.) 1/2 k of ground pork
D.) 1/4 of cooked ham (chopped fine)
E.) 3 1/2 pieces of vienna sausage choped fine.
F.) 1/4 of sweet pickle relish
G.) 1/3 cups of grated cheese
H.) 10 pieces of green olives, for which is pitted then chopped.
I.) 1/2 cups of raisins
J.) 1-2 tbsps of tomatoe sauce and then added salt and peper to taste.

Add all the 11 ingredients into the bowl and mix all ingredients together.

Step 2-

Next fry about a tbsp of the mixture with all the 11 correct seasonings. Once all the 11
ingredients have been fried set aside on an seperate bowl.

Also within this step prepare to stuff the chicken with the fried 11 seasonings, but also
remember to arrange the 2 quarterd secetion eggs in the center of the chicken while stuffing the
11 fried seasonings into the chicken. After all the ingredients have been fully stuffed into the
chicken close up the opening and wrap the whole chicken into an aluminum foil. Have the oven
pre heated to (350 degrees F) for 1 1/2 hour to bake the chicken.

While the chicken is being roasted also prepare the "Gravy"

First of all boil the chicken gizzards and liver in approximately of 3 1/2 of water in an pan. Then
as soon as the chicken giblets have been boiled. Heat the pan with about 4 tbsps of butter or
margarine instead of cooking oil, blend in the flour slightly. Then add the chop giblets, pour in
the broth and stirr constantly until the broth is thick. Serve with stuffed Relleno Chicken.

The Perfect Stuff Chicken Relleno cut into pieces!

step 3-

As soon as the 1 1/2 hour is almost up, cautiously unwrap the foil and continue baking at the
same farenheit degree until the chicken colors turns brown. After noticing that the chicken turns
brown meaning that the chicken is fully cooked, bruch the top layer of the chicken with
margarine or butter. Then leave the roasted chicken on the foil pan on the table and let it cool
down; as it cools down slice the chicken in the center layer by layer and serve in the platter with
the special "Filipino Gravy"! This fabulous meal serves up to 12 people!
UKOY OR OKOY RECIPE
Ingredients:
1/3 of a whole Squash (julienne)
1/2 lb. Mung Beans
1/2 lb. Shrimps (washed, shells and heads removed, depending on the shrimp's size
and your preference)
1/4 cup Green Onions (chopped)
1 large Onion (sliced)
1 Egg (beaten)
1/2 cup Water
1/2 cup Cornstarch
1/2 cup All-Purpose Flour
1/2 tsp. Baking Powder (optional)
1 tsp. Garlic Powder
Salt and Pepper to taste
Canola Oil for frying

Spicy Dipping Sauce:

1 cup Vinegar
1/4 cup Soy Sauce
1 small Onion (chopped)
4 cloves Garlic (minced)
1/8 cup Green Onion (chopped)
1 tsp. Sugar
Salt and Pepper
2-3 pcs. Hot Chili Pepper (chopped)

Let's Cook!
1. In a medium bowl, combine all the ingredients for dipping sauce. Mix thoroughly. Set
aside.

2. In a separate and larger bowl, combine all the dry ingredients (flour, cornstarch,
baking powder, salt and pepper) Mix well.

3. Add water and egg. Use a wire whisk to blend thoroughly to form a lump free batter.

4. Put in all the dry ingredients onto the batter concoction.

5. Mix well until all the ingredients are incorporated.

6. Over medium heat, in a frying pan, preferably non-stick, heat oil enough to deep fry 2
fritters at the same time.

7. While heating up the oil, prepare the first batch by scooping the vegetables and
shrimps batter and place in a small saucer. (I used 2 saucers, ready and good for 2
fritters per batch).

8. Gradually slide the batter mixture into the frying pan and fry until crispy and golden
brown, turning each side.

9. Place the cooked fritters in a rack to allow the excess oil to drip.

10. Best served hot with spicy vinegar and soy sauce dipping sauce on the side.
Share and enjoy!

BINIGNIT
Ingredients
1 cups sweet potatoes (kamote), diced
1 cup taro roots (gabi), diced
2 cups purple yam
2 cups plantains (saging na saba), diced
1 cup ripe jackfruit (langka), sliced
2 cups colorful tapioca pearls, cooked
12 to 20 pieces glutinous rice balls (bilo-bilo)
1 cup granulated white sugar
4 cups coconut milk
2 cups water

Instructions
1.Pour water in a large cooking pot and apply heat. Let boil.
2.Add 1 cups of coconut milk then wait until it re-boils.
3.Put-in the sweet potatoes, purple yam, and taro roots and simmer for 8 minutes.
4.Pour-in the remaining coconut milk, sugar, and glutinous rice balls then stir. Simmer
for 7 minutes.
5.Add the plantains then cook for an additional 2 minutes.
6.Put-in the jack fruit and cook for 2 minutes more.
7.Slowly slide-in the cooked tapioca pearls then stir. Simmer for 1 minute.
8.Turn off heat and transfer to a serving plate.
9.Serve either hot or cold. Share and enjoy
PORK DINUGUAN RECIPE
Ingredients
1 kg of mixed pork intestine, heart, liver and/or belly
4 cups of pork blood
1 onion (minced)
4 cloves garlic (minced)
1 tbsp ginger (julienned)
1 stalk lemongrass
3 siling haba
1/2 cup vinegar
1 tsp fish sauce
salt to taste

Procedure
Parboil the pig parts. Remove from pot and chop into small pieces. Set aside.
Saute ginger, garlic and onion. Add the pork innards and fry until it fat appears.
Add a little water just enough to cover the pork. Drop in the lemongrass and let it
simmer for 10-15 minutes.
Add the vinegar and cook for another 10 minutes.
Pour the pork's blood while stirring regularly and then add the siling haba.
Add the fish sauce and let it simmer for 3 minutes.
Balance the taste with salt and serve.
UBE BUCHI
Fried glutinous rice ball with purple yam filling rolled in sesame seeds...

Preparation Time: 45 - 60 minutes

Cooking Time: 3 ~ 5 minutes
Yield: 80 pcs

Ingredients:

Dough
7 cup glutinous rice flour
1 big can evaporated milk
2 cup water
cup sugar
1 cup sesame seeds
4-5 cup cooking oil

Filling:
3 - 4 cup cooked ube yam (available at supermarket & groceries)

Mama's Guide Instructions:

1. In a bowl, mix well glutinous rice flour, milk, sugar and water until you have a crumbly
dough.
2. Scoop about 1-2 Tbsp dough and shape into a ball (depends to your desired size)
3. Press the center of the dough until theres a hollow spot in the center. Fill the center
with around - 1 Tbsp cooked ube. Seal and shape into a ball again
4. Place the sesame seeds in a bowl then roll the ball-shaped dough over it one by one.
Make sure that the seeds stick on the dough.
5. In a pan, over medium heat, deep fry the dough until the color turns light brown
(about 3 to 5 minutes) Do not overcooked, it will pop-up where some filling may comes
out of the ball
6. When done, remove the cooked buchi from the pan and drain on layers of paper
towels.
7. Serve as snack or dessert!
UBE ESPASOL

Ingredients:

1 and 1/2 cup glutinous flour

1/4 cup mashed ube
1/2 cup sugar
1 cup coconut milk

Ingredients:

Toast 1 cup flour in a pan for 15 minutes or until the color turns light brown. Make sure
that you stir it continuously to prevent the flour from being burnt. Set aside and let it cool
for a few minutes. Transfer to a bowl.

In a separate pan, heat 1/4 cup of mashed ube (yam) mixed with 1/2 cup sugar at 1 cup
coconut milk. Mix well and cook until mixture thickens.

Add slowly the remaining half cup glutinous flour ( a spoonful at a time) and mix
thoroughly until it is cooked...it has gotten thick and soft.

Once cooked, turn off heat and let cool.

Shape cooked mixture into balls or cylindrical shapes and toss into the toasted glutinous
rice to be fully coated.

Serve and enjoy!

MINATAMIS NA SAGING WITH SAGO (TAPIOCA PEARLS)
Ingredients:
6 plantains (saging na saba), peeled and sliced
1 cup cooked sago or tapioca pearls(see cooking procedure below)
1 cup brown sugar
2 cups water
Pinch of salt
Pandan leaves or 1 tsp vanilla extract

Instructions:
1. In a cooking pot, boil water then add brown sugar. Keep stirring until dissolved.
2. Add plantains, cooked sago, pandan leaves and salt then simmer in a low heat for 15
minutes or until soft.
3. Let it cool then transfer into serving bowl. Serve with ice and milk.

Sago Cooking Procedures:

1. Soak sago pearls in water for 3 hours then cook in boiling water for 15 minutes or
until turn clear.
2. Stir constantly to prevent sticking then drain and transfer to a bowl of cold water. Set
aside.

CHEESY BACON BOMBS

Ingredients:
1 can (8ct.) Pillsbury Grands Flaky Layers Biscuits
Cubed Mozzarella Cheese (1-1 cube per Bomb)
2 lbs. of Bacon (1 slice per Bomb)
Sticks
Oil for frying

Directions:
1. Cube up the Cheese, and cut each Biscuit into fourths. Place one piece of Cheese
inside a Biscuit quarter, and roll it up in there, nice and tight
2. Wrap each rolled Bomb in a slice of Bacon, and secure it with a skewer or toothpick
3. In a med/large pot, heat up approx. 2 of Oil (to 350 degrees) and fry them up in small
batches. Maybe one or two at a time, the oil will expand so stay close
4. Drain them on some Paper Towel, but serve them up good and warm, so they do this
5. Take a good, close look at them before you share them, because theyll be gone in a
matter of seconds

Prepare for a Bacony, Cheesy, explosion of deliciousness! ~Enjoy!

COCONUT MACAROONS
Ingredients:
3/4 cup condensed milk
3/4 cup desiccated coconut
1/4 cup softened butter
1/4 cup brown sugar
1 pc egg

Note:
Just use fork or spatula to softened the butter.
Use paper molds if possible, but it is also fine even without it.

Procedure:
1. In a mixing bowl, put the softened butter, brown sugar, egg and condensed milk. Mix
well.
2. Add the desiccated coconut. Mix thoroughly until it is evenly distributed.
3. Pour the mixture on a mold with cupcake liners.
4. Preheat the oven at 160 degrees celsius.
5. Bake the coconut macaroons for 25-30 minutes.
6. Remove the coconut macaroons from the molds. Let it cool down, then serve.
7. Share and happy eating!

CHEESY CORN MAJA BLANCA

Ingredients:
2 cups cornstarch
4 cups coconut milk
1 cup Nestle cream or light cream
1.5 cups white sugar
3 cups evaporated or fresh milk
1 cup diced cheese
1 cup corn kernel

Notes:
If you use fresh milk, your maja blanca will be heavenly white. If you use evap, the color
of your evap will be the color of your maja blanca.

Procedure:
1. In a pot mix all the ingredients ( leave some corn and cheese for toppings later) mix
well until the cornstarch is fully dissolved then cook over medium heat stirring well to
avoid it from settling at the bottom of the pot. Continue stirring until the mixture becomes
firm, allow to simmer for a while before transferring to a molding tray.

2. Pour to your desired container or molding tray then top with cheese and corn let cool
and refrigerate before serving.
PALITAW SA LATIK

Ingredients:

2 cups glutinous rice flour

1 cup water

Cooking Instructions:
1. Combine the rice flour and water in a bowl until a smooth dough is formed.
2. Form small balls then flatten the balls into quarter inch thick.
3. Stretch the dough to make an oval shape.

For Latik
1 can coconut milk or cream
Cooking Instructions:

1. To make latik, start by pouring coconut cream into a saucepan.

2. Bring to a boil with continuous stirring until almost dry.
3. Turn heat to low and continue stirring until the curds separate from the coconut oil.
4. Continue stirring until the curds are browned but not burnt.
5. Drain and set aside.

For The Sauce

Ingredients:

1 can coconut cream

2 cups coconut milk (Pangalawang piga)
1 cup brown sugar
Water (To adjust thickness)
Pinch of salt

Cooking Instructions:

1. Mix coconut milk and brown sugar.

2. Simmer and let the sugar melt.
3. Add a pinch of salt.
4. Drop in formed palitaw and let it cook.
5. Once the palitaw float, it is cook.
6. Add the coconut cream and let it simmer until the sauce is slightly thick
7. in consistency.
8. Add cooked latik and remove from heat. Serve.