FI LI PI N O B EEF TAP A

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PREP TIME
10 mins
COOK TIME
10 mins
TOTAL TIME
20 mins

Author: Lalaine | Kawaling Pinoy

Recipe type: Breakfast
Cuisine: Filipino
Yield: 4 to 6 Servings

INGREDIENTS
 ½ cup soy sauce
 ¼ cup calamansi juice
 1 head garlic, minced
 2 tablespoons sugar
 ½ teaspoon salt
 ¼ teaspoon pepper
 3 pounds sirloin, thinly sliced
 oil

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INSTRUCTIONS
1. In a bowl, combine soy sauce, calamansi juice, garlic, sugar, salt and
pepper. Stir until sugar and salt are dissolved. Add beef and massage to
fully coat with marinade. Keep overnight in the refrigerator to cure.
Drain meat from marinade.
2. In a wide pan over medium heat, heat about 1 tablespoon oil. Add beef
in a single layer and cook, turning on sides, for about 3 to 5 minutes or
until liquid (meat will dispel liquid) is almost absorbed. Add another 1
tablespoon of oil and continue to cook until meat is lightly browned.
Remove from pan and cut into serving portions. Serve hot.
 How to Make Pork Tapa

Print
Prep time
10 mins
Cook time
15 mins
Total time
25 mins

Pork tapa is a variation of the popular beef tapa. Actually any meat could be made into tapa and there
are some who make tapa out of horses, carabaos or other exotic meats.
Author: Manny
Recipe type: Pork Recipe
Cuisine: Filipino
Serves: 6 servings

Ingredients
 1 kilo pork loin (with fat)
 1 head garlic, minced
 ¼ cup soy sauce
 ¼ cup calamansi juice or lemon juice
 1 Tbsp. brown sugar (optional)
 1½ cup Sprite or 7-up
 salt and pepper to taste
 cooking oil for frying

Instructions
How to make and cook Pork Tapa:
1. If the pork is bought from the wet market, wash it in running water and drain for a few minutes.
2. Slice the pork thinly, just like when you are slicing the meat when you are making beef tapa. Set aside.
3. In a large bowl or any plastic container (just enough to put all the meat and the rest of the ingredients), put the pork, garlic,
soy sauce, calamansi juice, sugar, sprite or 7-up, salt and pepper.
4. Mix all the ingredients until the sugar is dissolved and the meat is coated with the marinade mixture.
5. Marinate the meat in the fridge overnight. For best result, you can use a zip lock bag, put the meat and marinade and seal
the bag instead of just using a bowl. This way the meat will be marinated evenly.
6. To cook the pork tapa, heat about ¼ cup of cooking oil and fry the meat on low heat for 8 minutes or until the pork is
tender and light brown.
7. Serve with fried rice, atchara and fried egg for a hearty breakfast or lunch.

Nutrition Information
 Serving size: 212grams Calories: 280

Longganisa (Filipino sweet sausage)

Prep time: 2 hours
Cook time: 30 mins
Total time: 2 hours 30 mins
Serves: 14-16
Longganisa is popular among Filipinos served at breakfast. Try this simple
longganisa recipe that can be encased in a sausage casing or simply skinless.
Ingredients
 600 g ground lean pork
 250 g ground pork fat
 1 head garlic, finely chopped
 ½ cup brown sugar
 1 Tbsp soy sauce
 1 Tbsp salt
 3 Tbsp vinegar (coconut vinegar)
 1 tsp ground pepper
 sausage casing(or wax paper for skinless)

Instructions
1. Put all the ingredients in a bowl and mix well until fully combined. Cover bowl with a
plastic wrap or transfer into a container with a cover. Let it marinade in the fridge for
at least 2 hours or overnight.
2. Close one end of a sausage casing with a knot or tie it with a thin rope or a cooking
twine. Fill the sausage casing with the meat mixture. Use a funnel if you have one.
Insert the nozzle of the funnel through the open end of the casing all the way to the
closed end. Scoop the meat mixture, into the funnel and gently pack into the casing.
Once filled tie a knot to enclose. To create the the links tie a rope or twine around it at
every about 2-3 inches interval.
3. Once in the casing they may be put in the fridge for a day to dry before freezing.
4. To cook, place sausages (uncut) in a skillet. Using a tooth pick, prick a hole or two on
each sausage then add water about halfway up the sides of the sausages and cook in
medium heat. Let it simmer until water is gone. Usually, there is no need to add oil
since it will have enough from the fats from the sausages itself.
 Tocino Recipe (Sweet Cured Pork)
Prep time: 1 hour
Total time: 1 hour
Serves: 4-6
Tocino is a sweet cured meat typically served as Filipino breakfast. Try this
easy and simple pork tocino recipe for that sweet, savory and tender tocino.
Ingredients
 1 kilo pork (butt, shoulder, ham or belly) cut into ¼ inch thin
 ¾ cup brown sugar
 11/2 Tbsp salt
 3 cloves garlic, finely minced
 1 Tbsp soy sauce
 2 Tbsp rice vinegar
 ¼ cup fruit juice (pineapple, apple) - optional
 ½ tbsp finely ground black pepper
 1 Tbsp rice flour- optional
 natural red food color -optional

Instructions
1. In a big bowl, combine all ingredients except for the pork slices. Mix until well
blended.
2. Add the pork and mix using hand, use hand gloves to avoid stains. Mix for several
minutes to an hour.
3. Transfer to a container with cover and let it sit overnight on the counter.
4. Mix again for a couple of times before putting in the fridge. Cure for 24 hours or up to
3 days. Can be frozen afterwards and stored longer.

Lechon Kawali
Prep time: 10 mins
Cook time: 50 mins
Total time: 1 hour
Serves: 5-6
Ingredients
 1 kilo pork belly
 2 Tablespoon salt
 2 teaspoon whole peppercorn
 5 bay leaves
  1 Tablespoon soy sauce
 5 cloves garlic, crushed
 1 Liter water
 1 Tablespoon salt
 2-3 cups of oil for frying

Instructions
1. In a pot, combine pork belly, salt, peppercorn, bay leaves, soy sauce, garlic, and
water. Bring to boil. Let it cook until meat is fork-tender.
2. Remove the pork belly from water and let the excess water completely drain. Transfer
to a plate and then rub 1 tablespoon of salt all over the meat. Put in the fridge
overnight to dry out.
3. Cut in frying size, about ¾ inch thick. Heat oil in a wok or pot over medium-high
heat. Once the oil is hot, fry each side of a cut for 5 minutes while sprinkling the skin
with ice-cold water and letting it crackle from time to time.
4. Remove from hot oil and cut into bite sizes. Serve while still hot!

Filipino Chicken Curry Recipe

Author: Vanjo Merano
Cuisine: Filipino
Prep time: 10 mins
Cook time: 75 mins
Total time: 1 hour 25 mins
Serves: 6
This is a Filipino version of Chicken Curry. It is rich and tasty. Delicious!

Ingredients
 2 lbs. chicken, cut into serving pieces
 1 big potato, chopped
 1 tbsp garlic, minced
 3 stalks celery, cut into 2 inches length
 1 medium onion, chopped
 1 small red bell pepper, cut into cubes
 2 tbsp fish sauce
 1 cup coconut milk
 2 tbsp curry powder
 1 thumb ginger, cut into strips
 1 cup water

Instructions
1. Pan-fry the potato and set aside
 2. Pan-fry the chicken and set aside
3. In the pan where the chicken was pan-fried, sauté the garlic, onion and ginger
4. Add the pan-fried chicken, fish sauce, and curry powder
5. Add water and simmer until the chicken is tender
6. Put-in the red bell pepper, celery, and pan fried-potato then simmer for 5 minutes
7. Add the coconut milk and mix well. Simmer for 5 minutes

Nutrition Information

Pancit Palabok
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr

Pancit Palabok is a delicious Filipino noodle dish topped with shrimp gravy, shrimp, smoked
fish flakes, pork cracklings, and eggs. Hearty and savory, it's perfect as a light meal or
anytime snack.

Course: Snack
Cuisine: Filipino
Servings: 6 Servings
Author: Lalaine

Ingredients
 1 package (8 ounces) rice noodles
 water
For the sauce
 1 tablespoon annatto powder
 water
 5 cups shrimp stock( from the boiled shrimp heads and shrimps)
 2 pieces shrimp bouillon
 2 tablespoons reserved bacon grease (from frying bacon)
 1/4 cup flour
 1 tablespoon reserved garlic oil (from toasting garlic
 salt and pepper to taste
For the Toppings
 1/2 pound shrimp
 oil
 1/2 cup tinapa flakes
 1/2 pound bacon, diced
 1 head garlic, peeled and minced
 1 cup pork cracklings (chicharon), crushed
 4 hardboiled eggs, peeled and quartered
 1/4 cup green onions, chopped
 calamansi or lemon, cut into wedges
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Instructions
 1. In a large bowl, soak rice noodles in water for about 2 to 3 minutes or just until softened. Drain
well. In a pot over medium heat, bring about 6 cups water to a brisk boil. Add noodles and cook
for about 1 minute. Drain well.
2. Place noodles onto serving plates. Spoon sauce over noodles.
3. Top with shrimp, chicharon, tinapa flakes, fried bacon, hardboiled eggs, toasted garlic bits and
green onions. Serve with calamansi wedges.
For the Toppings
1. Peel shrimp, leaving tail intact. Reserve shrimp heads. In a saucepan over medium heat, bring 1
cup water to a boil. Add shrimp and cook for about 1 to 2 minutes or until color changes. With a
slotted spoon, remove shrimp from and set aside. Reserve liquid.
2. In a pan over medium heat, add 1 tablespoon oil. Add tinapa flakes and cook, stirring regularly,
for about 1 to 2 minutes or until lightly browned and heated through. Remove from pan and set
aside.
3. In a skillet over medium heat, add chopped bacon and cook, stirring occasionally, until golden
and crisp. Remove from pan and drain on paper towels. Reserve 2 tablespoons of bacon grease.
4. In a small pan over low heat, heat about 1/4 cup oil. Add garlic and cook until lightly browned
and crisp. With a slotted spoon, remove toasted garlic and drain on paper towels. Reserve garlic
oil.
For the Sauce
1. With a knife, coarsely chop reserved shrimp heads. In a pot over medium heat, combine shrimp
heads and 4 cups water. Bring to a boil, skimming any foam that rises to top. Lower heat and
simmer for about 10 minutes to extract flavor. Using a fine mesh strainer, strain liquid and
discard shrimp solids.
2. In a bowl, combine shrimp stock (about 4 cups from the shrimp heads and 1 cup reserved from
boiling shrimps), reserved garlic oil, shrimp bouillon, and annatto water. Stir well until annatto
powder and shrimp bouillon are dissolved and water has changed to orange color.
3. In a sauce pot over medium heat, add reserved bacon grease. Add flour and cook, stirring
constantly, for about 2 to 3 minutes or until golden. Whisking vigorously, slowly add shrimp stock
mixture. Bring to a boil and then lower heat to a simmer. Cook, regularly, for about 5 to 8
minutes or until thickened. Season with salt and pepper to taste.

Arroz Caldo Recipe

Author: Vanjo Merano
Prep time: 10 mins
Cook time: 45 mins
Total time: 55 mins
Serves: 6

Ingredients
 1 ½ lbs chicken, cut into serving pieces
 1 ½ cups uncooked rice
 34 ounces water (about 1 liter)
 2 tbsp fish sauce
 1 tsp garlic
 ½ tsp ground black pepper
 1 cup onion, minced
 4 pieces hard boiled eggs
 1 cup scallions (green onions), minced
 2 knobs ginger, julienned
 3 tbsp safflower(kasubha)
 1 piece chicken cube (bouillon)
 1 piece lemon or 4 pieces calamansi
 2 tbsp cooking oil

Instructions
1. In a pot, heat the cooking oil then saute the garlic, onion, and ginger
2. Dash-in some ground black pepper
3. Add the chicken cube and cook until the cube melts
4. Put-in the chicken and cook until outer layer color turns golden brown
5. Add the fish sauce and uncooked rice then mix and cook for a few minutes
6. Pour-in the water and bring to a boil
7. Stir occasionally and simmer until the rice is fully cooked (about 30 to 40 minutes)
8. Put-in the hard boiled eggs
9. Add the safflower for additional color and aroma
10. Serve hot with garlic, minced scallions, and lemon. Share and Enjoy!

Nutrition Information
Serving size: 6