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 Lumpia (fried spring rolls)
Ingredients:
1 pound ground pork 1 small carrot minced Pork Siomai
1 medium sweet onion yellow, minced 1 teaspoon garlic powder
1/8 teaspoon ground black pepper 1 teaspoon salt Ingredients:
1 piece egg 20 to 25 pieces medium lumpia wrapper 2 1/2 lbs ground pork 1 cup shrimp minced
1 ½ cups cooking oil 2 cups water chestnuts minced 5 tbsp sesame oil
Instructions: 1 tbsp ground black pepper 1 cup onion minced
-Combine ground pork, salt, pepper, garlic powder, minced onion, cracked egg, 1 cup carrots minced 1 1/2 cups white mushroom minced
and minced carrot in a bowl. Mix well using your hands. Make sure to wash 1 pack won ton wrapper 1/4 cup scallions minced
before doing this step, or wear gloves that are latex free and BPA free. 2 tsp salt 1 piece raw egg
-Lay a piece of lumpia wrapper flat on a plate. Adjust the orientation of the Water for steaming
wrapper by rotating the plate so that one side points upward while the rest of the
sides are pointing down, left, and right -- just like a diamond. Scoop 1 ½ to 2
tablespoons of meat mixture and place it at one the left side of the wrapper. -----
Instructions:
-Shape the meat unto a cylinder. Fold the pointed side of the wrapper towards -Combine all the ingredients except for the water and wanton wrapper and mix
the pork mixture and then roll inwards by 1 to 2 inches. Fold the top and bottom thoroughly.
ends inwardand then continue to roll the wrapper until the mixture is completely -Wrap the mixed ingredients using the won ton wrapper. (watch the video for
wrapped. Seal by rubbing water using your fingers on the right end of the easy procedure)
-Using a steamer, steam the wrapped siomai (shaomai) for 15 to 25 minutes. The
wrapper and press it gently against the rolled lumpia. Perform this step with the
remaining ingredients. time depends on the size of each individual piece (larger size means more time
-Heat the oil in a small pot. steaming).
-Deep fry the lumpia in batches of 4 to 6 pieces in medium heat for 10 minutes or -Serve hot with kikkoman soy sauce and calamansi or lemon dip. Share and
enjoy!
until the wrapper turns light to golden brown.
-Remove the fried lumpia from the pot. Let the oil drip.
 Nilagang Baka
Ingredients:
2 lbs. beef sirloin cubed 2 bunches pechay Adobong Baboy
1 small cabbage chopped 6 pieces Saba banana halved
4 pieces baking potato quartered 1 large white onion halved Ingredients:
4 celery stalks chopped 2 pieces star anise 2 pounds of pork belly, cut into serving pieces 4 tablespoons of vinegar
4 cups beef broth 4 cups water 1 cup of soy sauce 6 cloves of garlic, peeled then crushed
Salt and pepper to taste 1 teaspoon of sugar 3-5 pieces of bay leaf
1 tablespoon of black peppercorns 1⁄2 cup of water

Instructions:
-Combine the water and beef broth in a large cooking pot. Bring to a boil.
-Add the onion, star anise, and celery. Reduce the heat in medium. Cover the
pot and continue to boil for 20 minutes.
-Remove the onion, star anise, and celery from the boiling liquid using a skimmer
or a strainer. You can discard these ingredients.
-Add the beef. Simmer for 60 to 90 minutes or until the beef becomes tender. You
can add more water if necessary.
-Put-in the saba banana and potatoes. Cook for 10 minutes.
Add the bok choy and cabbage. Sprinkle salt and pepper. Stir.
-Cover and turn the heat off. Let the pot stay with cover-on for 2 to 5 minutes to
cook the vegetables.
Instructions:
-In a bowl, marinate the pork along with crushed garlic, and soy sauce for at least 30
minutes.
-Heat a pan over medium-high heat.
-Transfer the pork and marinade into the pan.
-Add all the remaining ingredients, except for the vinegar.
-Let it simmer for 10 minutes while occasionally stirring.
-Add the vinegar and simmer for a few more minutes.
-Now add salt to taste and add more water or soy sauce depending on your taste.
-Be careful not to overcook the pork so that it is still tender.
-Remove the pork from the pan and place it on a serving dish.
-Take the remaining sauce from the pan and serve it alongside the adobo.
I

Bistek Tagalog (beefsteak) Ginataang Laing

Ingredients: Ingredients:
1 1/2 lbs beef sirloin thinly sliced 5 tablespoons soy sauce 3.5 oz taro leaves dried 6 cups coconut milk
4 pieces calamansi or 1-piece lemon 1/2 tsp ground black pepper 2 cups coconut cream 1/2 cup shrimp paste bagoong
3 cloves garlic minced 3 pieces yellow onion sliced into rings 1/2 lb. pork shoulder thinly sliced 5 to 7 pieces red chilies
4 tablespoons cooking oil 1 cup water 1 piece onion sliced 1/2 cup sliced ginger
1 pinch salt 8 cloves garlic crushed pinch of salt to taste
Instructions:
-Marinate beef in soy sauce, lemon (or calamansi), and ground black pepper for Instructions:
at least 1 hour. Note: marinate overnight for best result -Combine the coconut milk, pork, shrimp paste, ginger, onion, and garlic in a
-Heat the cooking oil in a pan then pan-fry half of the onions until the texture cooking pot. Heat the pot and let boil.
becomes soft. Set aside -Once the mixture starts to boil, gently stir to mix the ingredients. Cover the pot
-Drain the marinade from the beef. Set it aside. Pan-fry the beef on the same and simmer for 15 to 20 minutes. Make sure to stir once in a while to prevent the
pan where the onions were fried for 1 minute per side. Remove from the pan. Set ingredients from sticking on the bottom of the cooking pot.
aside -Add the dried taro leaves. Do not stir. Let it stay until the leaves absorb the
-Add more oil if needed. Saute garlic and remaining raw onions until onion coconut milk. This takes about 20 to 30 minutes. You can gently push the leaves
softens. down so that it can absorb more coconut milk.
-Pour the remaining marinade and water. Bring to a boil. -Once the leaves absorb the coconut milk, stir the leaves and then continue to
-Add beef. Cover the pan and simmer until meat is tender. Note: Add water as cook for to 10 minutes.
needed. -Pour the coconut cream into the cooking pot. Add the red chilies. Stir. Cook for
Season with ground black pepper and salt as needed. Top with pan-fried onions. 10 to 12 minutes.
 Sweet And sour fish sauce
Ingredients:
Pinakbet
4 (4 ounces each) tilapia fillets, cut into 2-inch pieces
INGREDIENTS:
2 tablespoons soy sauce 1 cup flour
1 tablespoon oil 1/2 pound pork belly - - cut into strips
salt and pepper to taste 1 egg, well beaten
1 small onion - - chopped 2 cloves garlic - - minced
oil ½ small yellow bell pepper, cut into cubes
2-3 tablespoons shrimp paste 3 medium tomatoes - - chopped
½ small red bell pepper, cut into cubes
1/2 small squash - - peeled and cut into cubes 1 cup water
1 small onion, peeled and sliced thinly ½ cup rice vinegar
5-7 young okras - - ends trimmed, cut into halves diagonally
1 cup pineapple juice ¼ cup ketchup ½ cup brown sugar
1/2 bunch yard-long beans (sitaw) - - ends trimmed and cut into 3-inch lengths
1 teaspoon salt 1 tablespoon cornstarch
1 medium bitter gourd - - seeded then halved and cut into slices
Instructions:-In a bowl, combine fish and soy sauce. Marinate for about 30 minutes in 1 large eggplant - - ends trimmed and cut into cubes
the refrigerator. Drain well.-In a bowl, place egg. In another bowl, combine flour and salt
salt and pepper to taste. -Individually dredge fish in flour, dip in the beaten egg and
then dredge again with flour to fully coat.-In a pan over medium heat, heat about 1- INSTRUCTIONS:
inch deep of oil. Add battered fish fillets and cook, turning once or twice, until golden In a wok or pan, heat oil over medium-high heat. Add pork and cook until browned
and cooked through. Remove from pan and drain on paper towels.-In a bowl, and fat rendered.
combine pineapple juice, vinegar, ketchup, sugar and salt. Stir until sugar and salt Lower heat to medium and add the onion and garlic and cook until tender and
are dissolved. Add cornstarch and stir until well dispersed. Set aside.-In a pan over aromatic. Add tomatoes and cook for about 3-5 minutes or until it becomes soft and
medium heat, heat about 1 tablespoon oil. Add bell peppers and onions and cook, the skins peel off the flesh
stirring regularly, until half cooked. Remove from pan and set aside.-In the pan, add Add shrimp paste and continue to cook for about a minute.
liquid mixture and bring to a boil, whisking regularly, for about 2 to 3 minutes or until Add squash and water. Cover the pan and let it simmer for about 2 minutes.
thickened.-Add bell peppers and onions and cook for about 1 minute or until tender Add yard-long beans, bitter gourd, and eggplant. Season with salt if needed. Cook
yet crisp. ---Add fried fish fillets and cook, tossing gently, for about 1 to 2 minutes or for about 2 minutes. Add the okra and cook for another 2 minutes or until vegetables
until heated through and coated with sauce. are tender yet still a bit crisp.