Estimated cooking and preparation time: 1 hour

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 spice-optional). 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.
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Pork Kilawin Recipe

Estimated cooking time:

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!

Crispy Pata Recipe

Preparation & drying: 4 hours to 1 day

Estimated cooking time: 20 minutes

Crispy Pata Ingredients:

1 Pata (front or hind leg of a pig including the knuckles)
1 bottle of soda (7Up or sprite)
1 tablespoon of salt
2 tablespoons patis (fish sauce)
1/2 tablespoon baking soda
1 tablespoon of monosodium glutamate (MSG)
4 tablespoons of flour
Enough oil for deep frying
Enough water for boiling
Crispy Pata Cooking Instructions:
Clean the pork pata by removing all hairs and by scraping the skin with a knife.
Wash thoroughly.
Make four to five inch cuts on the sides of the pata.
On a deep stock pot, place the pata in water with soda and salt. Bring to a boil and
simmer for 20 minutes. Then add the baking soda and continue to simmer for
another 10 minutes.
Remove the pata from the pot and hang and allow to drip dry for 24 hours. An
alternative to this is to thoroughly drain the pork pata and refrigerate for a few
hours.
After the above process, rub patis on the pata and sprinkle flour liberally.
In a deep frying pot, heat cooking oil and deep fry the pork pata until golden
brown.
Crispy Pata Dip Sauce:

Mix 3/4 cup of vinegar, 1/4 cup soy sauce, 2 cloves of crushed garlic, 1 head of diced
onion and 1 hot pepper. Salt and pepper to tast
Beef Mechado Recipe

Estimated cooking time: 1 hour

Mechado Ingredients:
1 kilo of beef cut into chunks
1/8 kilo of pork fat cut into strips
4 onions, peeled and quartered
5 medium potatoes, quartered (optional: fried)
1 medium sized carrot, sliced in 1/2" sections
2 red bell pepper, sliced
2 cups beef stock or 2 bouillon cubes dissolved in water
3 bay leaves (laurel leaves)
1/4 -cup vinegar
2 cups tomato sauce or 1/2 cup tomato paste
1 cup soy sauce
salt & pepper to taste
Mechado Cooking Instructions:
Cut an incision on the beef chunks and insert a pork strip in the middle (mitsa)
In a casserole, combine the beef (with the fat), tomato sauce, soy sauce, bay
leaves and beef stock. Bring to a boil and simmer until the beef is almost tender
Add the vinegar and let boil for a minute or two
Add the potatoes, onions, carrot, and bell pepper
Let simmer until potatoes and carrots are cooked - occasionally stir to thicken
sauce
Serve hot with white rice
Beef Mechado Cooking Tips:
Pressure cook the beef with the beef stock for faster cooking time.
Fry the potatoes before adding to the casserole.
Add 2 to 3 tablespoons of olive oil and stir when the mechado dish is almost done
for added flavor.
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Beef Morcon Recipe

Estimated cooking time: 2 to 3 hours.

Morcon Ingredients:
1 kilo beef, sliced 1/4 inch thick (3 pcs.)
1/4 kilo ground beef liver
200 grams sliced sausages or ham
200 grams pork fat (cut is strips)
3 hard boiled eggs, sliced
 100 grams cheddar cheese in strips
100 grams grated cheddar cheese
2 onions, chopped
5 bay leaf (laurel)
1/2 teaspoon of ground black pepper
1/2 cup vinegar
2 teaspoon salt
2 cups of water
2 meters thread or string (for tying)
Beef Morcon Cooking Instructions:
Spread and stretch the sliced beef on your working table.
Arrange the filling on the sliced beef: sausage strips, cheese strips, sliced eggs,
pork fat and some ground liver.
Roll the sliced beef with all the filling inside and secure with a thread or string.
Repeat the procedure for the two remaining beef slices.
On a pot, place the beef rolls and put the water, the remaining ground liver, grated
cheese, chopped onions, bay leaves, ground black pepper and salt.
Cover the pot and bring to a boil. Simmer for one hour.
Add the vinegar and continue to simmer of another hour or until beef is tender.
Slice the beef morcon, arrange on a platter and top with the sauce/ gravy poured
on top.
Cooking Tips:
A spoon or two of flour can be added to water to thicken the sauce.
Instead of boiling in a pot, you can use a pressure cooker for faster cooking.
Optional: Garnish with olives before serving.

Pork Steak / Beef Steak Filipino Style Recipe

Estimated time to prepare and cook: 50 minutes

Ingredients:
3/4 kilo tender pork or beef steaks, sliced
1 tablespoon kalamansi or lemon juice
5 tablespoons soy sauce
3 cloves of garlic
1 small piece ginger, crushed
1/2 teaspoon ground black pepper
1/2 cup onions, sliced in rings
4 tablespoons cooking oil
Pork / Beef Steak Cooking Instructions:

Marinate the pork or beef steak in kalamansi (lemon) juice, garlic, ginger, soy sauce
and pepper for 30 minutes.
In a frying, add cooking oil. Add the marinated pork or beef steak and cook slow
until done.
Increase heat for a minute or two to brown steaks.
Add the sliced onions and continue to cook for another minute.
 Serve on a platter including the oil and sauce.
Best served with hot plain rice.

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Kaldereta Recipe

Estimated cooking time: 1 1/2 to 2 hours

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.

Beef Stew (Nilaga) Recipe

Estimated Cooking time: 1 to 2 hours

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.

Sweet and Sour Pork

Estimated cooking time: 45 minutes

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.

Fried Chicken Recipe

Estimated cooking time: 45 minutes

Fried Chicken Ingredients:

1 1/2 kilo chicken, cut into pieces
1/4 cup of white vinegar
5 cloves of garlic, crushed
1 cup of water
2 cups cooking oil
Salt and pepper to taste
Fried Chicken Cooking Instructions:
In a pot, simmer chicken in vinegar, garlic, water, salt and pepper.
Remove just before the chicken is fully cooked.
Strain off liquid.
In a frying pan or wok, heat oil and deep fry the chicken until golden brown
Place on paper towel to remove excess oil
Serve hot with rice and sliced cucumber or atchara on the side.

Rellenong Manok Recipe

Estimated cooking time: 2 hours

Rellenong Manok Ingredients:

1 whole chicken, deboned with shape kept
2 tablespoons calamansi juice
2 tablespoons soy sauce
1 1/2 tablespoons sugar

Stuffing

1/2 kilo ground pork

1/2 cup bacon, diced
1 cup ham, diced
1 can Vienna sausage, drained and sliced
1/4 cup sweet green peas
1/4 cup carrots, minced
1/4 cup breadcrumbs
1/4 cup pickle relish
 1/4 cup raisins
1/2 cup cheddar cheese, grated
5 whole eggs, beaten
1/2 cup butter
2 tablespoons soy sauce
1 tablespoon sugar
Salt and pepper to taste
Rellenong Manok Cooking Instructions:
Marinate chicken in calamansi juice, soy sauce and sugar.
In a bowl, mix all stuffing ingredients well.
Stuff the chicken in all parts.
Sew the cavity opening and truss the chicken.
Wrap chicken in aluminium foil.
Heat oven at 350 degrees Fahrenheit and bake breast-up for an hour or until
chicken is cooked.
Open the foil an rub chicken with butter and put back in oven until golden brown.

Chicken Pastel Recipe

Estimated cooking time for this chicken recipe: 1.5 hours

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).

Chopsuey Recipe

Estimated cooking & preparation time: 45 minutes.

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.
icol Express Recipe

Estimated preparation time: 30 minutes

Estimated cooking time: 30 minutes

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.

Rellenong Bangus (Stuffed Milk Fish) Recipe

Estimated cooking time: 1 hour

Rellenong Bangus Ingredients:

1 big bangus (milkfish)
3 cloves of garlic, minced
1 onion chopped
2 tomatoes, diced
1 egg
1/4 cup lemon juice
1 small carrot, finely chopped
1/4 cup soy sauce
4 tablespoons of cooking oil
ham, finely chopped
raisins
cooked peas
salt and pepper to taste
Rellenong Bangus Cooking Instructions:
Scale and remove the intestines of the bangus.
With a very sharp knife, slowly remove the meat of the fish from the skin through
the opening cavity below the head. Remove the spine by snapping off the bone at
 the base of the tail and head. Use a long spoon to scrape all the meat from the
skin.
Marinate the head and skin in lemon juice, soy sauce and pepper.
Boil in 1/2 cup of water the bangus meat with some salt for 5 minutes.
Saut the garlic and onions until slightly brown then add the tomatoes and carrots
until tender.
Add the chopped ham, cooked peas, raisins and the bangus meat to the mixture.
Cook for an additional 5 minutes. Salt and pepper to taste.
Add a beaten egg to the saut and mix well.
Stuff the mixture inside the bangus skin and head. Sew the cavity if needed.
Fry in oil until golden brown.
slice slightly diagonal (1 1/2 inch thick) and serve.

Pansit Canton Recipe

Estimated cooking & preparation time: 1 hour

Pansit Canton Ingredients:

12 ounces pansit canton noodles
1 chicken breast, cooked and shredded
4 cups chicken broth (from boiled breast)
1/2 pound pork, sliced in small pieces
1/2 pound shrimps, shelled and deveined
4 tablespoons cooking oil
1/2 cup chopped onion
2 tablespoons garlic, minced
1/2 cup Chinese sausages, sliced
cauliflower, cut to bit size
2 cups snow peas (sitsaro)
2 cups cabbage, sliced into strips
1 cup celery, sliced
1 carrot, diced
1/4 cup scallions, diced
4 tablespoons soy sauce
1 tablespoon sesame oil
Salt and pepper to taste
Pansit Canton Cooking Instructions:
In a big pan or wok, saut in oil the garlic and onions. Then add sliced pork until
cooked.
Add 2 cups of chicken broth and add the shredded chicken, sliced Chinese
sausages, shrimps, snow peas, cabbage, celery and diced carrot. Simmer for
about 10 minutes or until cooked.
Add the remaining 2 cups of chicken broth and the pansit canton noodles. Let
simmer until noodles are soft.
Add the scallions, sesame oil then salt and pepper to taste.
Serve hot
Pancit Bihon Recipe

Estimated cooking & preparation time: 45 minutes

Pancit Bihon Ingredients:

1 8 oz. pack pancit bihon noodles
1 cooked chicken breast, shredded
2 cups of chicken broth or 2 chicken bouillon cubes dissolved in 2 cups of water
1/4 cabbage, sliced into strips
1 onion, pealed and sliced
3 cloves of garlic, crushed and minced
1/3 cup scallions, cut into pieces
1 carrot, sliced into strips
2 tablespoons of cooking oil
3/4 cup diced celery
3 tablespoons soy sauce
Salt and pepper to taste
5 pieces of calamansi or 1 lemon, sliced
Pancit Bihon Cooking Instructions:
Soak the pancit bihon noodles to soften for 10 minutes
Grease a large pan or wok with oil. Saut garlic and onions.
Add the chicken broth, the shredded chicken breast and all the vegetables until
cooked.
Mix in the pancit bihon noodles and add the soy sauce, cook for about 5 minutes or
until the noodles are soft.
Salt and pepper to taste.
Serve hot with sliced calamansi on the side.
Cooking Notes:
Calamansi or lemon is to be squeezed into the pancit bihon before eating.

Pork Barbeque Recipe

Estimated preparation: 20 minutes

Marinating: 30 minutes to 3 hours
Barbecue: 10 to 15 minutes each

Pork Barbeque Ingredients:

1 kg. pork
20 bamboo skewers
1 cup soy sauce
1 head garlic, minced
1 onion, finely chopped
1/4 cup of calamansi juice or lemon juice
1/2 cup of 7up, sprite or beer (optional)
1 teaspoon ground black pepper
3 tablespoons of brown or white sugar
 1/2 cup of banana or tomato catsup
Barbeque Cooking Instructions:
Cut pork meat into thin and long slices - 1/4 inches thick and less than 2 inches
wide.
In a mixing bowl, marinate the cut pork with the soy sauce, minced garlic, chopped
onions, calamansi juice, ground pepper, sugar, banana catsup and the soda or
beer (this tenderizes and adds flavour to the pork barbeque)
Mix well and keep in the refrigerator for at least 30 minutes (turning occasionally).
Prepare the bamboo skewers by removing splinters and soaking in water to reduce
burning during barbeque.
String the pork on the skewers.
Over live charcoals, barbeque the pork on skewers until each barbeque is cooked -
turning every few minutes on each side and basting the leftover marinate on the
barbeque.
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Chicken Barbeque Recipe | Chicken Recipe

Estimated cooking time excluding preparation: 30-45 mins.

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!
Mixed Seafood with Oyster Sauce Recipe

Estimated cooking time: 30 minutes

Seafood with Oyster Sauce Ingredients:

1 kilo of seafood (any one or a combination of crabs, prawns, squid, clams, mussels
and any seafood)
1 large onion, diced
spring onions (cut 1 inch long)
1 thumb sized ginger, sliced into strips
1/2 teaspoon of sugar or monosodium glutamate
1/3 cup of oyster sauce
2 pieces green finger pepper (sili pag sigang) chopped
3 table spoons of cooking oil or olive oil
1/3 cup water
Salt and pepper to taste
Cooking Instructions:
Cut crabs into 2 or 4 if very big
Steam crabs and prawns for 5 minutes
Clean squid and cut into 1 inch long sections
On a big wok, saut garlic until golden brown, then add ginger and onions, saut
for a minute more
Add water and bring to a boil
Add squid, clams, mussels and other uncooked seafood.
Boil for 5 minutes
Add crabs and shrimp
Add the oyster sauce
Salt and pepper to taste
Sprinkle the sugar or monosodium glutamate (vetsin)
Add the long green chili
Mix well and bring to a boil
Simmer for 3 minutes
Serve hot with steamed rice
Seafood with Oyster Sauce Cooking Tips:
Add the long green chili earlier if you prefer your mixed seafood with oyster sauce
hot.
The above recipe can be used for just one type of seafood like crabs only or a
combination of many including fish.
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