Introduction

The modern Filipino is a child of both the east and the west, and
the fusion of the two cultures has brought about many changes
in his life, affecting not only his thinking, customs, literature,
and fashion, but also his culinary taste and practices; hence, the
various recipes presented in this book represent the blending of
two cultures. These dishes and delicacies are distinctly Filipino.
In the novel, dishes are categorized by type for ease of
comparison, such as pork adobo, chicken, and so on. Desserts
are divided from the main courses, soups, appetizers, salads, and
sandwiches.The main guideline for the preparation of this book
was the easiness of preparing meals, simple to follow and
readily available cooking instructions
 TABLE OF CONTENTS

Soups……………………………...... Page 5-24

Appetizers………………………. Page 26-45
Sandwich/Salads……………. Page 47-66
Main dish…………………………. Page68-87
Desserts……………………………. Page 89-108

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SOUP
 Prep Time:10 minutes
Cook Time:45 minutes
INGREDIENT
• 1 kilo Choice Cuts Chicken
(Thigh part), Skin removed
• 5 pcs hard boiled eggs
• 2 cups cooked rice
• 6 cups chicken broth (or 6 cups
plain water if broth not
available)
• 1 cup onion, minced
• 3 tbsp fish sauce
• 1 tsp garlic
• 1/2 tsp ground black pepper
• 1 cup scallions (red onions),
minced
• 3 knobs ginger, julienned
• 2 pcs chicken cube (bouillon)
[optional: if you don’t have the
broth then you need this]
• 5 pcs calamansi
• 3 tbsp Canola cooking oil
COOKING INSTRUCTIONS
• In a pot, heat the cooking oil then Crispy
Fry the Chicken Skin, once crispy like
chicharron set aside
• Next sauté the garlic, onion, and ginger.
Dash-in some ground black pepper
• Add the chicken and cook until outer
layer color turns golden brown.
• Then Add the fish sauce and the cooked
rice then mix and cook for a few minutes
• Now, pour in the water and bring to a
boil (Add the chicken cube, stir until the
cube melts)
• Stir occasionally and simmer until the
chicken is fully cooked (about 15 to 20
minutes)
• Removed the Egg shells and put-in the
hard-boiled eggs
• Serve hot with Chicken Skin chicharron
on top, garlic, minced scallions, and
Kalamansi.
• Share and Enjoy!
 Prep Time:10 minutes
Cook Time1 hour:50 minutes
INGREDIENTS:
• 1 1/2 lbs. beef shank (with
bone marrow), cut into
chunks
• 1 small bundle Chinese
cabbage, pechay
• 1 small bundle botchy
• 1 small head cabbage,
quartered
• 1 medium onion, quartered or
sliced
• 6-7 cups water
• 2 pieces white or yellow
corns, cut in halves
• 1 tablespoon fish sauce (patis)
• 1 tbsp whole peppercorns
• Salt to taste
HOW TO BULALO:
• In a stock pot, simmer the beef
shank for at least an hour or until
tender. For a quick process, you
can use a pressure cooker if you
have one. It will only take 10
minutes from the time it starts
boiling.
• Remove the scum that rises above
the soup. Add more hot water if
necessary.
• When beef is fork tender, add the
onion, salt, whole peppercorn and
corn. Let stand for 5-8 minutes.
• Add the cabbage, Chinese cabbage
and botchy. Season with fish sauce
according to taste.
• Remove from heat.
• Serve with hot steamed rice.
• Enjoy!
 Prep Time:10 minutes
Cook Time1 hour: 30 minutes
Ingredients
• 1 lb. miki noodles boiled for 1
minute and drained
• 1 lb. pork
• 1 lb. pig's intentesines;
cleaned boiled, and sliced
• 1/4 lb. pig liver sliced into strips
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 2 teaspoons sugar
• 1 teaspoon shrimp paste bagoong
or guinamus * optional
• 1 teaspoon onion powder
• 1 cup pork cracklings chicharron,
crushed
• 3 tablespoons spring
onion chopped
• 1/4 cup toasted garlic
• 7 cups water
Instructions
• Boil water in a cooking pot.
• Put-in salt, sugar, onion powder, ground
black pepper, and shrimp paste. Cook
for a minute.
• Add the pork and cook until tender
(about 30 to 45 minutes)
• Put-in the intestines and liver, and then
cook for 6 to 10 minutes.
• Remove the pork, liver, and intestine
from the broth (caldo). Set aside.
• Slice the pork into strips.
• Arranged the cooked miki noodles in a
single serving bowl.
• Place the strips of pork, liver, and
intestine on top of the miki noodles.
• Pour the broth in the bowl, and then
garnish with spring onions and toasted
garlic.
• Serve hot. Share and enjoy!
 Prep Time15 minutes
Cook Time2 hours
Ingredients
• 1/2 recipe for beef pares
• 1 lb. round miki noodles
• 1/2 cup chopped scallions
• 3 tablespoons toasted
garlic
• 4 boiled eggs
• 1 lb. beef neck bones
• 8 cups water
• 2 tablespoons fish sauce
• Salt and ground black
pepper to taste
Instructions
• Pour water in a pot. Add the beef
neck bones. Let boil. Simmer for 2
hours.
• Add salt and ground black pepper
to taste.
• Arrange the miki noodles in a
cooking basket. Submerge in
boiling broth for 10 minutes.
Remove, drain, and the set aside.
• Arrange the cooked miki noodles
along with a serving of beef pares
in individual bowls. Top with
chopped scallions, toasted garlic,
and a piece of boiled egg, sliced in
half.
• Pour a cup or two of hot beef
stock in the bowl. Season with
some fish sauce and ground black
pepper.
• Serve. Share and enjoy.
 Prep Time:10 minutes
Cook Time:1 hour
Ingredients
• 1 whole chicken cut into serving
pieces
• 36 ounces rice washing
• 1/2-piece green papaya cut into
wedges
• 1 tablespoon garlic minced
• 1 piece onion chopped
• 1 thumb ginger cut into strips
• 2 tablespoon fish sauce
• 1 cup Hot pepper leaves
• 3 tablespoons fish sauce
• 1/4 teaspoon ground black pepper
Instructions
• Sauté the garlic, onion, and ginger
• Put-in the chicken and cook until
color turns light brown
• Add the fish sauce. Stir. Pour rice
washing into the cooking pot. Let
boil. Cover the pot and simmer for
45 minutes. Note: add water if
needed.
• Add green papaya. Cook for 5
minutes
• Add the hot pepper leaves or
malunggay leaves. Stir and cook for
1 minute.
• Season with ground black pepper.
Note you can also add fish sauce or
salt if needed.
• Transfer to a serving bowl. Serve
hot. Share and enjoy!
 Prep Time:5 minutes
Cook Time:1 hour
Instructions
Ingredients
• 12 oz. chicken breastbone-in
• 1 piece Knorr Chicken Cube
• 1 lb. fresh noodles
• 2 cups Napa cabbage chopped
• 3 eggs boiled
• 1 cup carrot julienne
• 1 cup green onion chopped
• 1 piece onion wedged
• 1 head garlic crushed
• 2 quarts water
• 1/2 cup cooking oil
• Salt and ground black pepper to
taste
• Combine chicken breast, onion. And 2 quarts
water. Let the water boil.
• Add Knorr Chicken Cube. Continue to boil
for 40 minutes between low to medium heat.
• While the chicken is cooking, prepare the
toasted garlic. Combine crushed garlic and
cooking oil in a small pan or pot. Turn the
heat on and cook slowly while stirring until
garlic browns. Filter the garlic using a
kitchen sieve. Note: Save the oil to cook other
dishes
• Heat 1 quart water in a small pot. Let boil.
Add fresh noodles. Cook for 1 minute.
Discard water. Arrange noodles in serving
bowls, including Napa cabbage, carrot, and
egg.
• Once the chicken cooks completely, remove
from the pot. Separate the meat from the
bone and let it cool down. Slice the chicken
into serving pieces.
• Arrange the noodles, vegetable, and chicken
in a serving bowl. Pour hot broth and top
with chopped green onions and toasted
garlic. Serve. Share and enjoy!
 Prep Time: 5 mins.
Cook Time: 15 mins
.
Ingredients
• 1 cup freshly cracked
crabmeat
• 1 medium onion, chopped
• 2 tablespoons butter
• 3 cups chicken broth
• 2 cups whole corn kernel
• 4 tablespoons All-purpose
flour
• 1 cup fresh milk
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons fish sauce
• 1/8 cup ground parsley
• 3 tablespoons chopped
green onions
INSTRUCTIONS:
• In a large saucepan, sauté onion in
butter until tender.
• Add flour and stir until blended.
• Add milk gradually, stirring
constantly.
• Lower the heat to medium low
then add the corn and cook until
tender.
• Add the crabmeat, green onions,
parsley, pepper, seasoning salt,
and fish sauce and simmer.
• Cook over low heat until heated
through (do not boil).
• Adjust seasonings to suit your
taste.
• Serve hot with bread.
 CHICKEN SOTANGHON SOUP
Prep Time: 15 mins.
Cook Time: 40 mins
INGREDIENTS
.
• 1/4 kilo Sotanghon noodles
• 1 cup Chicken meat
• 5 cups chicken stock
• 2 pieces tomatoes
• 2 tablespoon Canola oil
INSTRUCTIONS:
• 4 pcs cloves of garlic, minced
• 1 small sized onion, sliced
• tablespoon fish sauce/Patis
• 4 pcs dried Black
mushrooms (optional)
• 4 stalks of scallions, chopped
• In a small bowl with hot water, put int
and soak the dried black mushrooms
for about 15 minutes.
• Remove the mushrooms from the
water, drain and squeeze out excess
the water.
• Cut the mushrooms stems and discard,
slice mushroom caps into fourths.
• Heat Canola oil in a frying pot.
• In a medium heat, sauté onions and
garlic for 3 minutes then add tomatoes,
and sauté for another 2 minutes.
• Add mushrooms, chicken meat and
Fish sauce. Cover the frying pot and
simmer for about 3 minutes.
• Add the chicken stock, cover it again
and bring to boil.
• When it boils, add-in the Sotanghon
noodles into the Chicken soup and
simmer until the sotanghon noodles
are tender and cooked.
• Garnish the soup with chopped
scallions.
• Serve hot with steamed rice and fried
chicken.
 Prep Time:10 minutes
Cook Time:50 minutes
INGREDIENTS
• 3 tablespoons butter
• 3/4 cup uncooked elbow
macaroni
• 2 pieces chicken breast fillet
• 2 cloves garlic, minced
• 1/2 onion, chopped
• 2 pcs regular hotdog, sliced
• 1 red bell pepper, cubed
• 1 carrot, cubed
• 2 stalks celery, cut into half-
inch pieces
• 1/2 cup evaporated milk
• salt and pepper to taste
• 1 chicken broth cube for added
taste
• 6 cups water
INSTRUCTIONS
• Place chicken in a saucepan, add water,
and bring to a boil.
• Simmer for 20 minutes. Take chicken out
of the water and set aside.
While the water in the saucepan is still
boiling, add the macaroni. Simmer for 10-
12 minutes, adding in the carrots and
celery in the last 5 minutes.
• While waiting for the macaroni to cook,
cut the chicken into cubes or tear into
shreds using two forks.
• In a skillet, melt the butter then sauté the
garlic, onion, hotdog, and chicken.
• When the chicken have slightly browned,
add the red bell pepper and sauté all the
ingredients in the skillet together for
another minute.
• Transfer all the ingredients in the skillet
carefully into the saucepan.
• Add milk and stir. Add salt and pepper to
taste.
• For more flavor, add one chicken broth
cube and stir until dissolved.
• Serve hot.
 Prep Time:10 minutes
Cook Time:1 hour

Ingredients
• 1 whole chicken about 1 1/2 to 2
lbs., cut into serving pieces
• 3 cups young coconut water
• 1 1/2 cups young coconut meat
• 2 cups chicken broth
• 2 1/2 tablespoons fish sauce Instructions
• 1 small green papaya wedged
• Heat a cooking pot and pour-in cooking
• 1 cup hot pepper leaves oil.
• 4 stalks lemon grass cut in 1
• Saute garlic when the oil is hot.
inch length and pounded
• Put-in onions, ginger, and lemon grass,
• 1 medium onion chopped
and then cook for 1 minute.
• 1 knob ginger about 1
• Add the chicken. Stir and cook until the
tablespoon, chopped
color turns light brown (about 3 to 5
• 4 cloves garlic minced
minutes)
• 1/2 teaspoon ground black
• Add ground black pepper and fish sauce.
pepper
Stir.
• 3 tablespoons cooking oil
• Put-in the young coconut meat, young
coconut water, and chicken broth. Allow
to boil, and then simmer for 30 to 40
minutes.
• Add the green papaya. Cook for 5 minutes.
• Put-in the hot pepper leaves and cook for a
minute more.
• Turn the heat off, and then transfer to a
serving bowl.
• Serve with steamed rice.
• Share and enjoy
 Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Ingredients
• 1 ½ lbs. ox tripe cut into serving
pieces
• 1 cup uncooked rice
• 17 ounces water about 500 ml
• 17 ounces beef stock about 500 ml
or 1 piece beef cube (bouillon)
diluted in 17 ounces of water
• 2 tablespoons fish sauce
• 1 teaspoon garlic minced
• 1/2 teaspoon ground black pepper
• 1 cup onion minced
• 4 pieces hard boiled eggs
• 1 cup scallions green onions,
minced
• 2 knobs ginger julienned
• 1 tablespoon safflower kasubha
• 1 piece lemon or 4 pieces calamansi
• ¾ cup chicharron pork rinds,
crushed
• 2 tablespoons cooking oil
Instructions
• In A Pot, Heat The Cooking Oil Then
Sauté The Garlic, Onion, And Ginger
• Dash-In Some Ground Black Pepper
• Add The Ox Tripe And Cook For 2
Minutes
• Pour-In The Fish Sauce And Water
Then Simmer Until The Ox Tripe Is
Tender (You May Use A Pressure
Cooker For Faster Results)
• Add The Uncooked Rice And Stir
• Pour-In The Beef Broth And Bring To A
Boil.
• Stir Occasionally Until The Rice
Reaches The Desired Consistency
(About 40 Minutes). Add Water As
Needed
• Put-In The Hard-Boiled Eggs Then Stir.
• Add The Safflower For Additional
Color And Aroma.
• Serve Hot With Minced Green Onions,
Crushed Chicharron, And Lemon. Share
And Enjoy
 INSTRUCTIONS
INGREDIENTS
• 1 whole Native chicken cut into
serving pieces
• 1 cup kadyos pigeon peas
• 6 cups water
• 1 piece medium-sized
onion quartered
• 1 thumb sized ginger (peel and
bruised)
• 2 pieces ubad banana tree core,
chopped
• 2 bundled tanglad or lemongrass
• 3 pieces Siling haba birds eye chili
• 1 Chicken cube optional
• salt and pepper to taste
• Prepare Kadyos by soaking it
overnight or If you don't time just
wash kadios in water.
• Boil it in 2 cups water for 5
minutes to release the scum from
the kadios.
• Remove from the flame then
discard water and wash the kadios
again.
• Pour water in a cooking pot then
add the Native Chicken,
Lemongrass and a little salt and
Kadyos beans.
• Bring to a boil then add the ginger,
onions, siling haba and ubad, then
let it boil until the chicken and
Kadyos beans are tender.
• Add chicken cube, salt to taste and
pepper.
• Cover the cooking pot and simmer
for 5 minutes.
• Serve hot with steamed rice and
enjoy!
 Prep Time: 15 mins
Cook Time: 2 hrs
INSTRUCTIONS
INGREDIENTS
• 1 kilo Beef Shank
• Lemon grass (2 stalk)
• 2 medium onions
• Fresh ginger (1/2 cup, sliced)
• 2 long hot pepper
• Atchuete powder (1
Tablespoon)
• 6 pcs. batwan fruit (a souring
agent for soup that is locally
famous and widely used in
Visayas) or Sinigang mix (1 pack
or to taste)
• 1/4 kilo green unripe Jackfruit
(sliced )
• 6 cloves garlic, crushed
• salt & pepper (to taste)
• Saute garlic and onions
• Add beef and ginger into the pot
and pour just enough water to
cover most of the meat
• Leave it to boil for about an hour to
two hours until the meat is soft.
• Lower heat to simmer, add more
water into the pot until meat is
completely submerged
• Mix in batwan fruit or sinigang
mix, salt, and pepper (we used
about half of the pack of sinigang
mix, if you want it more sour use
the whole pack)
• Mix in pepper (add more if you
want it to be spicier)
• Put in sliced green jackfruit
• Leave to simmer until jackfruit is
cooked and beef is very soft
• When it’s almost done, put in
lemongrass (tie it into a knot) and
atchuete for color
• Simmer for about 10 minutes and
serve with hot rice.
 Prep Time12 minutes
Cook Time1 hour 10 minutes
INGREDIENTS

• 1 1/2 lbs Pork Hocks sliced

• 1 unripe jack
fruit chopped
• 1 cup pigeon pea kadyos
• 2 cups sweet potato
leaves
• 1 1/2 tablespoons sinigang
mix or 5 pieces batuan
• 3 to 5 stalks lemongrass
• 1 piece beef cube or pork
Instructions
cube
• 6 cups water per batch
• salt and pepper to taste
• Pour water in a cooking pot (first
batch) and add a little salt. Add pork
hocks. Let boil and simmer for 5
minutes.
• Throw away the liquid. Pour-in
second batch of water and let boil.
• Put-in lemon grass and beef cube.
Simmer for 40 to 45 minutes or until
pork is tender.
• Add the pigeon peas. Cook for 20 to
25 minutes. Note: For dried pigeon
peas, you need to soak it in water
overnight.
• Put-in the sinigang mix, salt, pepper,
and jack fruit. Cook for 10 minutes.
• Add the sweet potato leaves. Cover
the cooking pot and turn the heat off.
• Transfer to a serving bowl. Serve.
• Share and enjoy!
 Prep Time10 minutes
Cook Time45 minutes
Instructions
Ingredients
• 1 lb miki noodles
• 3 cloves garlic crushed and minced
• 1 medium onion minced
• 1/4 lb cooked Kikiam quekiam, sliced
• 1/4 lb pork sliced into thin strips
• 6 to 8 pieces cooked meatballs
• 3 tablespoons cassava flour diluted in 3
tablespoons water
• 1/4 lb ham chopped
• 1/4 lb pig’s liver sliced
• 1 1/2 tablespoons fish sauce
• 1 tablespoon soy sauce
• 1 teaspoon ground black pepper
• 6 cups pork or beef broth
• 1 cup chicharon pork cracklings or pork
rinds, pounded
• 1 piece raw egg beaten
• 2 tablespoons onion leeks or
scallions chopped (optional)
• 2 to 3 pieces hard boiled eggs optional
• 2 tablespoons cooking oil
• Heat a cooking pot then pour-in
cooking oil.
• When the oil is hot enough, sauté the
garlic and onions.
• Put-in the sliced pork and cook until
the color turns medium brown.
• Add-in the ham and liver then cook for
2 minutes.
• Add fish sauce and soy sauce then stir.
• Pour-in the broth and let boil. Simmer
until the pork strips are tender (about
20 to 30 minutes)
• Put-in the cooked meatballs and kikiam
then simmer for 3 minutes.
• Add-in the ground black pepper and
miki noodles then cook for 5 to 6
minutes.
• Add the cassava flour diluted in water
and stir well. Cook until the sauce
thickens.
• Turn-off the heat then pour-in the
beaten egg. Stir constantly until the egg
is well incorporated.
• Transfer to a serving bowl and top with
chicharon and sliced boiled egg.
Garnish with onion leeks.
• Serve hot. Share and enjoy
 Prep Time2 minutes
Cook Time1 hour
Ingredients
• 2 lbs. pork belly or shoulder,
cubed
• 1 medium yellow onion
• 1 medium cabbage quartered
• 2 medium potatoes peeled
and cubed
• 4 pieces ripe saba
banana sliced in half
crosswise
• 6 to 8 cups beef or pork broth
• 1 teaspoon whole peppercorn
• Salt to taste
• 3 tablespoons cooking oi
Instructions
• Heat the cooking oil in a deep cooking
pot.
• Once the oil becomes hot, saute the
onion.
• Add the whole pepper corn. Continue to
cook for 20 seconds.
• Put-in the pork. Cook until the color
turns light brown (about 3 to 5 minutes).
• Pour-in the beef or pork broth. Bring to a
boil. Simmer for 45 to 60 minutes or until
the pork becomes tender.
• Add the saba banana and potatoes. Stir
and cook for 12 minutes.
• Put-in the cabbage. Add salt to taste. Stir.
Cover and continue to cook for 3
minutes.
• Transfer to a serving bowl. Serve with a
spicy fish sauce dipping sauce.
• Share and enjoy!
 Prep Time10 minutes
Cook Time1 hour 12 minutes
Ingredients
• 1 kilo beef shank
• 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
• 4 tablespoons of patis (fish sauce)
• 10 corns of black pepper
• 1 liter of water
• Salt and pepper to taste
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.
• Transfer to a serving bowl.
• Serve. Share and enjoy!
 Prep Time10 minutes
Cook Time1 hour

Ingredients
• 1/2 lb ox tripe
• 1/2 lb cow’s small intestine
• 1/2 lb beef thinly sliced and
chopped
• 1/2 lb cow’s heart
• 2 tbsp bile
• 2 thumbs ginger julienned
• 1 piece onion diced
• 6 cloves garlic crushed and
chopped
• 8 cups water
• 4 to 6 pieces finger chilies
• 2 1/2 tablespoons salt
• 1/2 tablespoon ground black
pepper
• 1 to 2 pieces lemon or 5 to 8 pieces
calamansi
• 2 tablespoons cooking oil
Instructions
• Heat a cooking pot and pour-in 4 cups of
water and put-in 1 tablespoon salt. Bring to
a boil.
• Put-in the ox tripe and small intestines and
simmer until tender. This should take
approximately 35 to 50 minutes.
• Turn off heat. Remove the tender ox tripe
and small intestines then slice. Set aside.
Discard the water.
• Heat a clean cooking pot and pour-in
cooking oil.
• When the oil is hot enough, sauté garlic,
onion, and ginger.
• Add the beef, heart, sliced intestines, and
tripe then cook for about 3 to 4 minutes.
• Add 1 1/2 tablespoon salt and ground black
pepper then stir for a minute.
• Pour-in remaining 4 cups of water and
bring to a boil. Simmer for 40 minutes (you
may add more water if needed).
• Add bile then simmer for 5 minutes.
• Add the finger chilies and squeeze-in the
lemon juice then simmer for 3 minutes.
• Turn off the heat and transfer to a serving
bowl.
• Serve hot. Share and enjoy
 Prep Time: 15 mins
Cook Time: 2 hours
Ingredients
Instructions
• 500g beef brisket or any cheap
cut, cubed
• 300g beef tendons, cut into
squares
• 300g pre-cooked beef tripe,
cubed
• 1/4 cup diluted beef bile or 2–
3 pcs bitter gourd, roughly
chopped
• 500g kamias or tamarind
• 1 whole garlic, minced
• 1 thumb size ginger, thinly
sliced
• 2 large onion, quartered
• 6 pcs finger chillies, thinly sliced
• fish sauce or sea salt
• spinach leaves, optional
• oi
• In a deep pot, put oil then sauté garlic,
onions and ginger.
• Add beef and brown all sides. Once
brown, add the beef tendons.
• Add water to the pot enough to cover
the meat pieces. Bring it to a boil then
simmer soup for 45 minutes in low
heat.
• Turn off the heat then drain the soup
using a fine sieve to have a clear broth.
Set aside the meat pieces. Place clear
broth on another pot together with
the tendons and set aside the beef.
Bring it to a boil and simmer until
tendons are soft (this might take 60 to
90 minutes more) add water if needed.
• Add the beef, tripe, finger chillies and
bile (if using). At this stage if you are
using bitter gourd place it in a muslin
cloth together with tamarind or
kamias, wrap it well then place into
the pot. Simmer for 30 minutes.
• Press the muslin cloth over the soup
to extract the juices then season with
salt or fish sauce. If you want to add
some leafy greens, I suggest spinach.
Serve hot
 Prep Time10 minutes
Cook Time20 minute

Ingredients

• 1 lb. shrimp cleaned

• 44 grams Knorr Sinigang sa
Sampaloc Mix
• 1 bunch kangkong
• 15 pieces snake beans
• 5 pieces okra
• 1 piece eggplant
• 1 cup daikon radish sliced
• 1 piece tomato sliced
• 3 pieces long green pepper
• 1 piece onion
• 2 quarts water
• Fish sauce and ground
black pepper to taste
Instructions
• Boil water in a cooking pot. Add
onion, tomato, and radish. Cover and
continue to boil for 8 minutes.
• Add shrimp. Cook for 1 minute.
• Add Knorr Sinigang sa Sampaloc
Recipe Mix. Stir until it dilutes
completely. Cover and cook for 3
minutes.
• Add long green pepper, snake beans,
okra, and eggplant. Stir. Cook for 5
minutes.
• Put the kangkong stalks into the pot.
Season with fish salt and ground black
pepper.
• Add kangkong leaves. Cook for 1
minute.
• Transfer to a serving bowl. Serve warm
with rice
APPETIZERS
 A L R
Prep Time15 minutes
Cook Time1 minute

Ingredients
• 3 medium daikon
radishes Instructions
• 1 medium red
onion sliced • Slice the daikon crosswise as thin
• 1 1/2 cup cane or white as possible.Use a mandolin slicer
vinegar for better results.
• 3 teaspoons whole • Sprinkle 3 1/4 tablespoons of salt
peppercorn over the daikon. Mix well. Leave
• 4 tablespoons granulate for 30 minutes. Put the daikon in a
d white sugar colander and wash with running
• 3 1/2 tablespoons sea water. Let the water drip.
salt
• Meanwhile, combine vinegar, 1/4
teaspoon salt, sugar and whole
peppercorn. Mix well and then
microwave for 30 seconds. Set
aside.
• Arrange the daikon and onion in a
pickling jar. Pour-in the vinegar
9 mixture.Cover the jar and
refrigerate for 3 days.
• Serve as side dish during lunch or
dinner.
• Share and enjoy
 B M
P F M G
Prep Time1 hour
Cook Time15 minutes
Instructions
Ingredients • Wash the flat mustard leaves and
• 8 ounces fresh flat mustard pat dry. Soak under the sun for 1
hour or until wilted.
greens
• Meanwhile, prepare the rice water
• 2 tablespoons coarse sea salt
by combining rice and water in a
• 3 tablespoons rice
pot. Cover and cook the rice in
• 1 ½ cups water
medium heat until soft.
• Combine salt and mustard leaves in
a bowl. Gently mash the mixture.
Arrange in a resealable jar.
• Place a mesh strainer over the jar.
Pour the rice water from the pot.
Note: the soft rice should be filtered
by the mesh. We only need the
water for this process.
• Cover the jar. Let it stay in room
temperature for 4 to 6 days.
• Serve as an appetizer or use an
ingredient to cook fish, egg, and
other dishes. You can stock it in
cooler temperature (50 to 55F) for
the flavor to develop further.
• Share and enjoy
 B T R
B M C G
Prep Time10 minutes
Cook Time18 minutes

Ingredients
• 2 lbs mussels tahong, cleaned
and boiled until the shells
open
• 1/2 cup butter softened
• 7 cloves garlic pounded and
minced
• 1 cup quickmelt cheese grated

Instructions
• Preheat oven to 375 degrees
Fahrenheit.
• Combine butter and garlic then mix
well.
• Remove the extra shell from the
mussel. Place some butter and
garlic mixture on the mussels using
a teaspoon or brush.
• Top the mussels with grated
quickmelt cheese.
• Arrange the mussels in a baking
tray lined with Aluminum foil.
• Bake for 15 to 18 minutes.
• Remove from the oven and transfer
to a serving plate.
• Serve as an appetizer dish. Share
and enjoy!
 C B
C D F P I
Prep Time30 minutes
Cook Time50 minute
Instructions
• Clean the intestines well with
Ingredients running water.
• 2 lbs. pre-cleaned pork large • Boil water in a large pot.
intestines • Once the water starts to boil, add
• 5 tablespoons coarse rock salt the intestines. Boil for 15 minutes.
• 5 pieces dried bay leaves dahon Discard the water. Pour a clean
ng laurel batch of water on the pot. Boil
• 1 tablespoon whole peppercorn with the intestines for 15 to 20
minutes. Discard one more time.
• Water for boiling
• Pour the third batch of water in a
• 3 cups cooking oil
pot. Let boil. Add 3 tablespoons
rock salt, bay leaves, and
peppercorn. Continue to boil in
low to medium heat for 1 hour.
Remove the intestine and let cool.
• Cut the intestines crosswise into
small pieces. Rub the remaining
salt all over these and let it stay for
5 minutes.
• Heat the oil in a large pot. Once
the oil gets hot, deep-fry the
intestines until crispy.
• Remove the crispy intestines from
the pot and arrange in a serving
plate.

Serve with spicy vinegar. Share and

enjoy
 C M
Prep Time10 minutes
Cook Time35 minutes
Instructions
Ingredients
• 1 lb. boneless chicken breast
• 1 lb elbow macaroni
• 1 1/2 cups Lady's Choice
Mayonnaise
• 1 can pineapple chunks 20 oz
• 1 1/2 cups shredded cheddar cheese
• 1 bottle pimiento 6.5 oz chopped
• 1 cup carrot chopped
• 1-piece green bell pepper chopped
• 1 cup raisins
• 1/4 cup sweet relish
• 1/2 teaspoon garlic powder
• 3 teaspoons salt this will be used
when boiling chicken and
macaroni, and as a seasoning
• 1/4 teaspoon ground black pepper
• Water for boiling
S R
• Prepare the chicken. Start to boil the
chicken by pouring 1 quart water on a
cooking pot over a stove top. Apply heat
and let boil. Add 1 teaspoon salt and put
the chicken breasts into the pot. Cover and
boil in medium heat for 22 minutes.
Remove chicken from the pot. Let it cool
down. Manually shred into pieces and set
aside.
• Prepare the macaroni by following package
instructions. Boil 3 quarts water in a pot.
Add 1 teaspoon salt. Pour the macaroni
into the pot. Stir. Cover the pot and
continue to boil the macaroni in medium
heat for 9 minutes or until al dente. Make
sure to stir every 3 minutes to prevent the
macaroni from sticking to each other.
Drain the water. Set macaroni aside.
• Arrange Macaroni in a large mixing bowl.
Add shredded chicken. Toss.
• Put-in pineapple, pimiento, green bell
pepper, raisins, carrot, sweet relish, and
cheese. Toss until ingredients are blended.
• Add lady's Choice Mayonnaise and garlic
powder. Gently toss until well blended.
• Season with salt and ground black pepper.
• Serve! Share with the family and enjoy.
 C D
Prep Time15 minutes
Cook Time12 minutes
Instructions
Ingredients
• 1 lb. ground chicken
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ¼ teaspoon ground black
pepper
• ½ teaspoon salt
• 1 cup bread crumbs
• 10 pieces long green
pepper siling pansigang or
finger peppers
• Lumpia wrappers
• 1 cup Panko bread crumbs
• 2 eggs
• 1 ½ cups cooking oil
Serve. Share and enjoy
L R
• In a bowl, combine the ground chicken,
garlic powder, onion powder, 1 piece egg,
and bread crumbs, salt and ground black
pepper. Mix well. Set aside.
• Arrange the long green pepper in the middle
of the lumpia wrapper. Cover the pepper
with 1 to 2 tablespoons of the ground
chicken mixture. Wrap the pepper and
chicken mixture. See this egg roll recipe
video for guidance. However, you will only
need to cover one side completely; the side
with the pepper stem should be open so that
part of the pepper will be visible.
• Heat the cooking oil in a frying pan.
• While the oil is being heated, beat an egg in
a wide bowl.
• Dip the wrapped lumpia in beaten egg then
roll over the Panko bread crumbs. Make sure
that the lumpia is fully coated with crumbs.
• Gently place each piece of lumpia on the
frying pan. Fry in low to medium heat for 5
to 6 minutes per side or until the color of the
outer part turns golden brown. Note: the oil
should be hot enough to fry the lumpia, but
not too hot to the point of quickly browning
the bread crumbs (250F is good enough).
Otherwise, there is a possibility that the
chicken will be somewhat raw.
• Transfer to a plate line with paper towels.
This will absorb the oil.
• Arrange in a serving plate.
 C R
Prep Time10 minutes
Cook Time3 minutes
Ingredients
• 1/2 lb medium to large
sized squid cleaned and
sliced into rings
• 3/4 cup all-purpose flour
• 1 piece raw egg beaten
• 3/4 cup breadcrumbs
• 1 teaspoon salt
• 1/2 teaspoon ground
black pepper
• 2 cups cooking oil
Instructions
• Combine squid, salt, and ground
black pepper then mix well. Let
stand for 10 minutes.
• Heat a cooking pot the pour-in
cooking oil.
• Dredge the squid in flour then dip in
beaten egg and roll over
breadcrumbs.
• When the oil is hot enough, deep-fry
the squid until the color of the
coating turns brown. Note: This
should only take about 2 to 3
minutes in medium heat. Do not
overcook the squid.
• Remove the fried squid from the
cooking pot and transfer in a plate
lined with paper towels.
• Serve with sinamak or Asian dipping
sauce.
• Share and enjoy!
 C C R
Prep Time15 minutes
Cook Time12 minute

Ingredients
• 2 lbs. crablets cleaned
• 4 tablespoons gin or
sherry optional
• 1 cup cornstarch
• 1/2 tablespoon salt
• 2 teaspoons ground
black pepper
• 3 cups cooking oil
Instructions
• Place the crablets in a bowl then
pour-in gin or sherry. Mix
gently.
• Sprinkle salt and ground black
pepper then mix well.
• Heat a frying pan or cooking pot
and pour-in cooking oil.
• Dredge the crablets in
cornstarch then deep fry until
the texture becomes crispy.
• Remove from the pan and place
in a plate lined with paper
towel.
• Once excess oil drips-off
completely, arrange in a serving
plate and serve with spicy
vinegar dip.
• Share and enjoy!
 C C
Prep Time10 minutes
Cook Time20 minutes
Ingredients
• 1 large bag blue tortilla chips
• 1 lb. fresh crab meat
• 1 cup whole kernel corn canned
• 1 cup shredded sharp cheddar
cheese
• 4 tablespoons cup green
onion chopped
Cheese sauce ingredients
• 1 cup shredded sharp cheddar
cheese
• 1/4 cup all-purpose flour
• 2 cups fresh milk
• 1 10 oz. can chopped tomato with
green chilies, drained
• 1/4 cup butter
• 1/4 teaspoon salt
• 1/8 teaspoon cayenne pepper
powder
C N
Instructions
• Prepare the cheese sauce by melting
butter in a sauce pan.
• Stir-in flour. Cook in medium heat
while gently stirring for 1 minute.
• Gradually pour water. Continue to
stir until the texture becomes
smooth.
• Add tomato with chilies, cheese,
salt, and cayenne pepper. Stir until
all ingredients are well blended. Set
aside.
• Preheat oven to 375F
• Arrange the blue corn tortilla chips
over a baking dish or tray.
Alternately arrange crab meat and
corn. Pour the cheese sauce over and
then top with cheddar cheese.
• Bake for 9 minutes.
• Remove from the oven and top with
green onion.
• Serve. Share and enjoy!
 C T S R
Prep Time10 minutes
Cook Time15 minutes
Instructions
• Combine the salt, garlic powder, onion
Ingredients powder, and ground black pepper in a bowl
mix well.
• 1 lb. thick tilapia fillet. each
• Rub the mixture all over the sliced tilapia
piece sliced lengthwise into
fillets.
3 to 4 pieces
• Meanwhile, pour the oil in a deep cooking
• 1/2 teaspoon garlic powder
pot. Turn-on the heat and start to heat-up
• 1/2 teaspoon onion powder
the oil.
• 1 teaspoon sea salt
• Dip the tilapia fillet in the bowl with beaten
• 1/4 teaspoon ground black egg then dredge the tilapia in Panko
pepper breadcrumbs. ake sure that the tilapia is well
• 2 eggs beaten coated. To save more breadcrumbs and for
• 1 cup Panko breadcrumbs better coating, you can place the
• 2 cups cooking oi breadcrumbs in a container with cover.
Simply put 2 to 3 pieces if tilapia fillet in the
container with breadcrumbs, cover it, and
then shake the container back and forth. You
will see that the tilapia will be coated
properly.
• Put the breaded tilapia into the hot oil and
start to deep fry the fish until the color turns
golden brown. Use medium heat in this step
• Remove the deep fried crispy tilapia sticks
from the cooking pot and place in a plate
lined with paper towel.This will absorb the
excess oil.
• Transfer the crispy tilapia sticks in a serving
plate and serve with a bowl of fresh ranch
dressing. You can also serve this with tartar
sauce.
• Share and enjoy!
 C S
Prep Time15 minutes
Cook Time25 minutes
Instructions
Ingredients
• 2 lbs ground chicken
• 3/4 cup minced shrimp
• 1/4 cup sesame oil
• 2 tablespoons olive oil
• 1 cup minced white mushroom
• 2 teaspoons chicken powder
• 1 large yellow onion minced
• 1 cup minced carrots
• 1/2 teaspoon ground black
pepper
• 1 teaspoon garlic powder
• 2 teaspoons salt
• 1 egg
• A pack of wonton wrappers
• 4 to 6 cups water
• In a mixing bowl, combine the ground
chicken, shrimp, mushroom, carrots,
onion, chicken powder, ground black
pepper, garlic powder, salt, sesame oil,
and egg. Mix well using a spatula.
• Lay a piece of wonton wrapper in a
plate. Scoop about a tablespoon of
mixture and place it in the center of
the wrapper. Wrap the mixture by
folding the sides until the meat
mixture is enclosed. Do this step until
the mixture is consumed.
• Pour the water in a steamer. Bring it to
a boil.
• Meanwhile, arrange the chicken siomai
in the steamer. Make sure that you
grease the steamer using a cooking
spray or by rubbing with cooking oil.
This will prevent the wrapper from
sticking.
• Steam the chicken siomai for 15 to 25
minutes. The time will depend on the
size of the siomai.
• Transfer to a serving plate. Serve with
your favorite dipping sauce and chili.
• Share and enjoy!
 D M
Prep Time10 minutes
Cook Time18 minutes
Instructions
Ingredients
• 2 1/2 lbs. mussels cleaned
• 2 cups white wine Pinot
Grigio
• 3 teaspoons minced garlic
• 1/4 cup butter
• 1/4 teaspoon salt
• 1/4 cup chopped parsley
• 1 lime wedged
R
• Melt butter in a pan.
• Once the butter melts and starts to
get hot, add the garlic. Continue to
cook in low to medium heat until
the garlic turns light brown. Do
not cook in high heat because the
butter can get burnt.
• Pour-in the white wine. Let boil.
Continue to cook and liquid
evaporate until it reduces to half.
• Add the mussels. Stir. Cover and
cook for 10 minutes in medium
heat.
• Add salt and chopped parsley. Stir.
Cook for 2 minutes.
• Transfer to a serving plate. Serve
with lime wedges.
• Share and enjoy
 D L
Prep Time8 minutes
Cook Time20 minutes
Instructions
Ingredients
• 8 pieces long green pepper
• 4 ounces cheddar cheese
• 8 pieces lumpia wrapper
• 2 cups cooking oil
Ground pork stuffing
• 6 ounces ground pork
• 1 piece onion minced
• 3 cloves garlic crushed and
minced
• 1 piece egg
• 2 tablespoons cooking oil
• Salt and ground black pepper
to taste
• Prepare the ground pork stuffing by
heating 3 tablespoons oil in a pan. Saute
garlic and onion until the latter softens.
Add ground pork. Saute until medium
brown. Season with salt and ground
black pepper. Remove from the pan and
put on a large bowl. Let it cool down.
Beat 1 piece of egg and pour into the
cooked ground pork. Mix well. Set aside.
• Slice one side of the peppers lengthwise
all the way to the bottom. Remove the
seeds by gently scraping using a small
spoon or a butter knife. Set aside.
• Slice the cheddar cheese into long pieces.
Stuff individual slices of cheese into each
pepper. Sccop the cooked meat mixture
and stuff into the chili peppers. Make
sure that there is enough meat.
• Wrap the stuffed peppers in lumpia
wrapper.
• Heat 2 cups of oil in a pan. Fry each piece
of dynamite lumpia in medium heat for 2
minutes per side or until lumpia wrapper
turns golden brown. Note: you may fry
longer if needed.
• Remove from pan and place over a wire
rack. Let it cool down. Arrange in a
serving plate and then serve with your
favorite condiment.
• Share and enjoy!
 D F
Prep Time10 minutes
Cook Time5 minutes
Ingredients
• 1 lb. mussel meat meat
removed from the shell
• 1 cup water
• 1/ 1/4 cup all-purpose flour
• 1/4 cup cornstarch
• 2 medium eggs
• 1 teaspoons garlic powder
• 1 teaspoon ground black
pepper
• 3 teaspoon salt
• 2 to 3 cups cooking oil
M
Instructions
• Sprinkle 2 teaspoons of salt and 1/2
teaspoon of ground black pepper
on the mussel meat. Mix well and
then let it stand for 30 minutes.
• Meanwhile, make the batter by
combining 3/4 cup flour,
cornstarch, eggs, water, garlic
powder, and remaining salt and
pepper in a medium bowl. Mix well
until the texture becomes smooth.
• Heat the oil in a deep cooking pot.
• Dip the mussel meat in the batter
and then dredge in the remaining
flour. This will prevent the mussel
meat from sticking to each other.
• Deep fry the coated mussel meat in
medium heat until the color of the
coating turns golden brown.
• Serve with garlic sauce. Share and
Enjoy!
 E T
Prep Time1 hour
Cook Time1 minute
Ingredients
• 10 ounces fresh or fresh
frozen ahi tuna, cubed
• Juice from 3 pieces lemon
• 6 pieces Thai chili chopped
• 1/4 teaspoon garlic powder
• 1/2 teaspoon ginger powder
• 1/4 teaspoon granulated
white sugar
• 1/4 teaspoon salt
• A dash of ground black
pepper optional
K R
Instructions
• Combine lemon juice, salt,
garlic powder, ginger
powder, and sugar. Mix
well.
• Place the cubed ahi tuna
in a large bowl. Pour-in
the lemon mixture and
gently toss until all the
ingredients are well
blended.
• Add the chopped chili and
ground black pepper.
Gently toss. Cover and
place inside the fridge for
at least 1 hour.
• Serve chilled. Share and
enjoy!
 F H
Prep Time10 minutes
Cook Time7 minutes
Ingredients
• 8 slices bread
• 4 ounces ham sliced into
thick strips
• 3 ounces cheese sliced
into thick strips
• 1/4 cup pimento optional
• 3/4 cup Panko
breadcrumbs
• 2 pieces eggs beaten
• 2 cups cooking oil
• 1/2 cup mayonnaise
and C R
Instructions
• Remove the dark ends of the sliced
bread.
• Heat the cooking oil in a cooking pot.
• Place the bread slices in a zip lock
bag. Flatten using a rolling pin.
• Spread mayonnaise on the flatten
piece of bread
• Arrange the ham, cheese, and
pimento strips on the bread. Roll the
bread until the filling is covered.
Secure with a toothpick.
• Dip the rolled bread in beaten egg.
Place the Panko breadcrumbs in a
large Ziploc bag and then put the
dipped rolls in. Shake until
everything is covered with crumbs.
• Fry in low to medium heat until the
color turns golden brown (about 5 to
7 minutes).
• Arrange the fried rolls in a plate line
with paper towels.
• Serve as a snack or slice into pieces
and serve as an appetizer.
Share and enjoy!
 L L
Prep Time15 minutes
Cook Time12 minutes
Ingredients
• 1 ½ lb. ground pork
• 2 pieces longanisa
• 1 piece Knorr Pork Cube
• 1 piece carrot minced
• ¾ cup green onion chopped
• ¾ cup singkamas minced
• 1 piece onion minced
• ¼ teaspoon garlic powder
• 1 piece egg
• 1 ½ teaspoons salt
• ½ teaspoon ground black pepper
• 20 pieces lumpia wrapper
• 2 cups cooking oil
S
Instructions
• Combine ground pork and
longanisa. Add carrot, onion,
singkamas, and green onion. Season
with garlic powder, salt, and
ground black pepper. Mix well.
• Grate a piece of Knorr Pork Cube
using a cheese grater. Add egg. Mix
until all ingredients are well
blended.
• Scoop a tablespoon of mixture.
Place it on a piece of lumpia
wrapper. Secure the filling by
wrapping. Note: see video below for
guidance.
• Heat oil in a deep pot or deep fryer.
Deep-fry the lumpia for to 12
minutes using medium heat (320F).
• Once the lumpia turns golden
brown, remove from the fryer. Set
aside.
• Make the sweet and sour sauce by
combining sugar, ketchup, soy
sauce, and vinegar in a pot. Apply
heat and boil. Pour cornstarch and
water mixture. Stir until thick. Set
aside.
• Arrange the lumpia is a serving
plate. Serve with sweet and sour
sauce. Share and enjoy!
 M S
W L D S
Prep Time10 minutes
Cook Time5 minutes

Ingredients

• 2 lbs. cooked shrimp head

and shell removed and
deveined
• 1 ½ cups mayonnaise
• ½ cup sour cream
• 1/3 cup fresh lemon juice
• ¼ cup sugar
• 1 large red onion sliced
thinly
• 1/3 cup dill
• ¼ tablespoon salt
Instructions
• In a mixing bowl, combine the
mayonnaise, sour cream, sugar,
lemon juice, salt, dill, and red
onions then mix thoroughly.
• Add the shrimps then muddle
up until the mixture covers
the shrimps.
• Cover the top of the bowl with
cling wrap then refrigerate
overnight.
• Serve cold as an appetizer.
Share and enjoy!
 P R
(D F S
Prep Time10 minutes
Cook Time5 minutes
Ingredients
• 2 cups chopped bottle
gourd upo
• 10 pieces medium
shrimp shells and head
removed, chopped
• 1 medium yellow
onion minced
• 1 teaspoon garlic powder
• 2 cups cooking oil
• 15 pieces square wonton
wrapper
• 1 egg beaten
• Salt and pepper to taste
W )
Instructions
• Prepare the filling by heating 2
tablespoons of cooking oil in a pan.
• Saute the onion. Add the shrimp and cook
for 1 minute.
• Put-in the chopped upo. Put-in the garlic
powder. Stir and cook for 3 to 4 minutes.
• Add salt and pepper to taste. Stir.
• Transfer to a plate. Let the temperature
cool down.
• Wrap the mixture in the wonton
wrapper. Do this by first lining the sides
of the wrapper with beaten egg. Dip your
finger into the beaten egg and run it
through the side of the wrapper. Scoop
about a tablespoon of mixture and place it
in the middle of the wrapper. Fold the
wrapper such that a triangular shape is
formed. Press the sides to seal. Do this
procedure until the entire mixture is
consumed.
• Heat the remaining oil in a cooking pot.
• Deep fry the wontons with filings until
the color turns medium to golden brown.
Transfer to a serving plate. Serve!
 S T
Prep Time10 minutes
Cook Time15 minutes
Ingredients
• 1 12 oz. can tuna
• 2 medium red onions minced
• 1/4 cup chopped scallions
• 1/2 cup crushed chicharon
• 2 teaspoons soy sauce
• 3 to 4 pieces Thai chili
pepper chopped
• 1/4 cup mayonnise
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground black
pepper
• 1/2 teaspoon salt
• 1 teaspoon butter
• 3 tablespoons cooking oil
S
Instructions
• Prepare the tuna by draining the
liquid. You can place it in a cheese
cloth and squeeze until the liquid
comes-out.
• Heat 1 tablespoon oil in a pan. Pan
fry the tuna until it turns light to
medium brown.
• Add onion. Continue to saute until
the onion becomes soft.
• Add scallions and chili pepper.
Saute for 2 more minutes.
• Season with garlic powder, ground
black pepper, and soy sauce. Stir
and cook for 1 minute.
• Add half of the chicharon and put
the mayonnaise into the pot. Mix
well. Set aside.
• Melt butter in sizzling plate (metal
plate), put the cooked tuna sisig on
the plate. Continue to cook for 30
seconds or until sizzling hot.
• Top with remaining chicharon.
Serve. Share and enjoy!
SANDWAICH & SALADS
 ATCHARA
Prep Time10 minutes Instructions
Cook Time30 minutes
• Place the julienned papaya in a large bowl
Ingredients and combine 1/4 cup salt then mix until the
salt is well distributed.
• 3 to 4 lbs. green • Cover the bowl and place inside the
papaya julienned refrigerator overnight (the salt will
• 2 medium sized dehydrate the papaya).
carrots julienned • Place the julienned papaya in a colander or
• 1 large onion thinly sliced strainer then rinse with running water.
lengthwise • Using cheesecloth (or any cloth) as a
• 10 cloves garlic thinly sliced container, put the rinsed papaya inside the
• 2 tbsp whole peppercorn cloth and squeeze until all the liquid comes
• 1 large red bell pepper cut out.
into strips • Put the papaya back in the large bowl and
• 1 knob ginger cut into thin combine with carrots, garlic, ginger, onions,
strips whole peppercorn, bell pepper, and raisins
• 1/4 cup salt to dehydrate • Heat the saucepan and pour-in the vinegar
papaya and bring to a boil.
• 1 1/2 tsp salt for the brine or • Add the sugar and 1 1/2 tsp salt then stir until
syrup well diluted
• 2 cups white vinegar • Turn off the heat and allow the syrup to cool
• 1 1/3 cups granulated sugar down until temperature is low enough to
• 2 small boxes raisins handle.
• Place the combined vegetables and spices in a
sterilized airtight jar and pour-in the syrup
• Seal the jar and place inside the refrigerator
for a week (or 5 days minimum to achieve the
expected texture and flavor).
• Serve cold with fried dishes. Share and Enjoy!
ENSALADANG ITLOG NA MAALAT
Prep Time5 minutes
Cook Time1 minute

Ingredients Instructions
• 2 salted duck eggs itlog • Slice the salted eggs in half.
na maalat • Scrape the egg white and yolk
• 2 medium plum then arrange in a bowl.
tomatoes cubed • Add the cubed tomatoes and
• 1 teaspoon fish sauce fish sauce. Mix well.
• Serve. Share and enjoy!
 ENSALADANG LATO
Prep Time15 minutes
Cook Time1 minute

Ingredients
Instructions
• ¼ lb. lato or sea grapes,
• In a bowl, combine vinegar,
rinsed
salt, pepper, sugar, tomato,
• 1 large plum tomato cored and onion. Stir to mix.
and diced
• Add the lato or sea grapes.
• 1 medium red onion minced Toss. Let it stay for at last 10
• ¼ cup white vinegar minutes.
• 1/8 teaspoon ground black • Transfer to a serving bowl.
pepper Serve.
• ¼ teaspoon salt • Share and enjoy!
• ¼ teaspoon granulated
white sugar
 ENSALADANG MANGGA
Prep Time10 minutes
Cook Time1 minute
Ingredients
• 2 medium green
mangoes peeled and sliced into
cubes
• 3 medium tomato cubed
• 1 medium white or red
onion cubed
• Juice from 1 lime or 2 pieces
calamansi optional
• 4 to 5 tablespoons shrimp
paste bagoong alamang
Instructions
• Combine mango, onion, and
tomato in a bowl.
• Pour calamansi or lime juice
and then add shrimp paste.
• Toss until all the ingredients
are well blended.
• Top with more shrimp paste if
desired.
• Serve with with your favorite
fried or grilled food.
• Share and enjoy!
 ENSALADANG PIPINO
Prep Time15 minutes
Cook Time5 minutes Instructions
• Wash the cucumber and pat dry.
• Thinly slice the cucumber
Ingredients crosswise. I prefer to use a
• 2 medium sized vegetable peeler for this step so
cucumbers that I can get the thinnest slice
• 1 teaspoon salt possible. You may also use a knife
• A dash of ground black if you prefer thicker slices. I did
pepper not peel the skin off but you may
• 1 small red onion sliced do so if preferred.
(optional)
• Combine salt, ground black
• 1 tablespoon sugar
pepper, sugar, ginger, and vinegar
• 1 tablespoon ginger minc
ed then mix well. (You may also
• 1/4 cup apple cider include the cucumber right away
vinegar or white vinegar then mix everything together as
shown in the photo)
• Put-in the sliced cucumber and
onion. Refrigerate for 2 hours.
• Serve. Share and Enjoy
 ENSALADANG FILIPINO
Prep Time10 minutes
Cook Time20 minutes
Instructions
Ingredients
• 2 medium chinese eggplant
• 1 medium plum
tomato sliced and half
• 1 medium yellow
onion peeled and sliced in
half
• 1/2 cup cane or white
vinegar
• 1/4 teaspoon ground black
pepper
• 1/2 teaspoon sugar
• 1/4 teaspoon salt
• 1/4 cup shrimp paste
• Heat-up the grill. Grill the eggplant,
onion, and tomato. The onion and
tomato should only be grilled for 3
minutes per side, while the eggplant
should be grilled longer until the
inner part is fully cooked and soft.
This should take around 10 to 12
minutes per side or more.
• Once the eggplant, tomato, and
onion are done, peel the skin from
the eggplant and slice. Slice the
tomato and onion, as well. Arrange
in a serving plate.
• Combine vinegar, sugar, salt, and
ground black pepper in a bowl. Stir.
Make sure that the salt and sugar
dissolves completely. Pour over the
tomato, eggplant, and onion.
• Serve with shrimp paste on the side.
• Share and enjoy
 ENSALADANG KANGKONG
Prep Time30 minutes
Cook
Time10 minutes

Ingredients
• 1 bunch kangkong
blanched and Instructions
drained • Put everything in a bowl and
• 4 pcs medium toss until completely mixed.
tomatoes sliced • Serve with fried or grilled fish
• 1 pc medium and steamed rice.
onion chopped
• 4-5 tbsp shrimp
bagoong sautéed
 ENSALADANG TINAPA
Prep Time: 15 mins

Ingredients
• 1 packed cup
flaked tinapa Instructions
• 1 large tomato, • In a bowl combine all
seeded ingredients, toss and mix well
• 2 salted duck eggs , then serve
peeled and chopped
• 1 small white onion,
finely diced
 KANGKONG WITH BAGOONG
Prep Time5 minutes
Cook Time4 minutes

Ingredients Instructions
• 1 bunch Chinese Kang • Pour water in a cooking pot and let
kong chopped into 5- boil.
inch pieces • Put-in kangkong and cook for 3 to
• 1/2 tablespoon sesame 4 minutes.
oil • Pour ice water and add ice cubes in
• 1/4 teaspoon fish a large bowl.
sauce patis • Transfer the vegetable from the
• 1/4 cup ginisang cooking pot to the large bowl with
bagoong cold water. Let it stay for 3
minutes. Drain.
• 4 to 6 cups water for
• Combine sesame oil and fish sauce.
boiling
Brush the kang kong leaves with
• 4 to 6 cups ice water this mixture.
• 12 pieces ice cubes • Transfer to a serving plate. Serve
• Cooking Procedure with bagoong.
• Share and enjoy!
 KINILNAT

DIRECTIONS
INGREDIENTS 1. Prepare the sweet potato tops by
• 1 bundle sweet removing the hard stems and wash
• potato tops thoroughly.
• fish sauce or 2. In a pot, pour 1 cup of water and
bagoong isda to bring to a boil.
taste 3. Add the sweet potato tops and cook
for 3 minutes. Do not overcook.
• 5 pieces cherry
4. Remove the vegetable from hot
tomatoes
water and transfer in a bowl.
• 1 red onion
5. Was the tomatoes, cut into dices
• MSG (optional and add to the bowl.
6. Wash the onion and thinly slice, add
to the bowl.
7. Add a pinch of MSG if you like.
8. Serve with rice and fried fish. Enjoy!
 BEEF EMPANADAS RECIPE
Instructions
Prep Time10 minutes
Cook Time30 minutes
Ingredients
>>Filling:
• 1 lb. ground beef 85% lean
• 1/2 cup raisins
• 1/2 cup green peas
• 1 small yellow onion minced
• 1/2 cup beef broth
• 1 teaspoon salt
• 1/2 teaspoon paprika
• 1/2 teaspoon ground black
pepper
• 1 teaspoon granulated white
sugar
• 2 tablespoons cooking oil
>>Dough:
• 3 cups AP flour
• 1 cup cold unsalted
butter cut into 8 parts
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 3 tablespoons granulated
white sugar
• 6 tablespoons ice cold water
• 3 cups cooking oil for frying
• Cut butter into cubes and freeze for about 1 hour. In a bowl,
whisk together flour, sugar and salt and chill in the refrigerator
for about 30 minutes.
• Add butter to flour mixture. Cut the butter into the flour using
a pastry blender or by pinching the fat into the flour mixture
with hands. Work them together until resembling coarse
cornmeal with pea-like, butter-speckled pieces.
• Slowly drizzle water to flour-butter mixture and with hands,
mix until just combined. If the dough is too crumbly and does
not hold together, add more water a tablespoon at a time. DO
NOT ADD TOO MUCH LIQUID and DO NOT OVERWORK
DOUGH.
• Gently gather dough into a ball. Wrap with plastic wrap and
chill in the refrigerator for about 2 hours.
• Meanwhile, in a wide pan over medium heat, heat oil. Add
onions and garlic and cook until softened.
• Add ground beef and cook, breaking into pieces with the back
of the spoon, for about 6 to 8 minutes, or until no longer pink.
• Add tomato sauce and water and bring to a boil. Lower heat,
cover and simmer until meat is cooked.
• Add potatoes and carrots and cook until tender.
• Add green peas and raisins. Continue to cook until vegetables
are heated through and liquid is reduced. Season with salt and
pepper to taste.
• In a colander, drain meat filling and allow to cool completely.
• Divide pie crust into 12 balls. Place each ball between two
sheets of parchment paper and with a rolling pin, gently flatten
each ball into 5-inch diameter and 1/4-inch thickness.
• Using a round biscuit cutter or an inverted bowl, cut into
the dough by gently twisting to form circles with smooth
edges. Trim any excess dough.
• On a flat work surface, lay dough circle and spoon about a
heaping tablespoon of filling in the middle. Fold the bottom of
the dough over filling and with fingers, press edges firmly.
Using tines of a fork, press on sides of dough to firmly seal.
Repeat with remaining dough and filling.
• In a bowl, whisk together eggs, milk and salt.
• On a lightly greased baking sheet, arrange prepared empanadas
in a single layer and brush top with egg wash. Bake in a 375 F
oven for about 25 to 30 minutes or until lightly browned.
• Remove from oven and allow to slightly cool for about 1 to 2
minutes before removing from the baking sheet.
 EGG SANDWICH SPREAD RECIPE
Prep Time10 minutes
Instructions
Cook Time5 minute
• Place the eggs in a bowl. Mash
using a fork.
Ingredients • Add mayonnaise, sugar, mustard
powder, onion powder, salt, and
• 6 hardboiled eggs
pepper. Fold until all the
• 1/4 cup mayonnaise ingredients are well blended.
• 1/4 cup sweet pickle relish • Add the sweet pickle relish. Fold
• 1 teaspoon white sugar once more until the pickles blends
• 1/2 teaspoon dry mustard with the other ingredients.
powder • Transfer in a container. Refrigerate
• 1/2 teaspoon onion powder for 1 hour, or you can use it
• 1/2 teaspoon salt immediately. Spread over your
• 1/8 teaspoon ground black favorite slice of bread.
pepper optional • Share. Share and enjoy
 EMBUTIDO MEATLOAF WITH TOMATO
AND BASIL GRILLED CHEESE SANDWICH
Prep Time5 minutes
Cook Time5 minutes
Instructions
Ingredients
• 2 slices white bread
• 3 slices pork
embutido Steamed Filipino
meatloaf
• 2 slices of quick melt cheese
• 3 pieces chopped fresh basil
• 6 pieces grape tomato sliced
in half lengthwise
• 3 tablespoons butter
• Arrange the cheese, embutido,
basil, and tomato over a slice of
white bread. Top with the
remaining slice to form sandwich.
• Melt half of the butter in medium-
sized pan.
• Gently slide the sandwich in the
pan. Cook one side in medium heat
for 60 to 90 seconds or until it
turns golden brown. Gently press
the sandwich with your spatula
while doing this.
• Slide the spatula under the
sandwich and lift it up high enough
to add the remaining butter to the
pan. Once the butter melts, turn
the sandwich over to cook the
other side until it turns golden
brown.
• Remove the sandwich from the
pan. Slice in half. Serve.
• Share and enjoy!
 EASY PORK BURGER RECIPE
Prep Time12 minutes
Cook Time10 minutes

Ingredients

• 1 lb ground pork
• 2 teaspoons garlic powder
• 1/2 cup onion diced
• 1 tablespoon finely
chopped fresh basil
• 1 teaspoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon ground black
pepper Instructions
• 4 hamburger buns or
slices of loaf bread
• Combine all the ingredients
in a large mixing bowl. Mix
well.
• Refrigerate for about an
hour.
• Scoop the mixture and then
form into patties.
• Grill each side for 5 minutes.
• Place the patty between the
bread slices.
• Serve with apple coleslaw.
Share and enjoy
 GRILLED SWISS CHEESE SANDWICH
Prep Time 5 minutes
Cook Time 5 minutes

Ingredients

• 4 slices whole grain

bread
• 6 teaspoons butter s
oftened
• 2 slices Swiss
cheese

Instructions
• Heat a grill pan or skillet.
• Spread some butter on one side
of the sliced bread. Place the
buttered side directly on the
skillet.
• Put one Swiss cheese slice over
the bread.
• Butter the second sliced bread.
Arrange the bread on top of the
cheese (buttered side on top).
• Flip the bread once the first
side browns. Let the other side
brown.
• Transfer to a serving plate.
Serve.
• Share and enjoy!
 GRILLED CHEESE HAM AND EGG
SANDWICH
Prep Time5 minutes
Cook Time5 minutes
Instructions
Ingredients
• 2 slices of whole grain
bread
• 1 egg cooked over easy
• 2 ounces sliced black
forest ham
• 1 slice of Swiss or cheddar
cheese
• 2 tablespoons unsalted
butter
• Heat a nonstick frying pan.
• Spread half of the butter on one side of
the first bread slice.
• When the pan becomes hot, put in the
bread (buttered side down)
• Arrange the cheese and ham on top of
the bread.
• Spread the remaining butter on the
second bread slice. Top the second
bread slice on the ham (buttered side
up). Let it cook for 1 to 2 minutes or
until the cheese melts.
• Flip the bread using a spatula to cook
the other side of the bread. Cook for 1
to 2 minutes.
• Remove the bread from the pan and
then place in a plate.
• Remove the second bread slice and
arrange the egg on top of the ham. Put
the second bread slice over the egg.
• Serve. Share and enjoy
 PORK CHEESEBURGER
Prep Time15 minutes
Cook Time10 minutes
Instructions
Ingredients
• 6 pieces hamburger buns
• 6 singles cheddar cheese
• Half the recipe for pork
burger patties
• 1 cup coleslaw
• ½ cup mayonnaise
• 3 tablespoons cooking oil
• Prepare the pork burger patties
based on the recipe link above. Once
the burger patties are formed, heat a
wide pan and then pour oil.
• Pan-fry the burger patties in
medium heat for 2 ½ minutes per
side. Do this twice so that each side
is fried for around 5 minutes.
Remove from the pan and place in a
plate.
• Prepare the buns by spreading
mayonnaise on the inner part of
both sliced.
• Arrange the bottom slice of bun in a
plate and then top with cheese. Put
a piece of pork burger over the
cheese and then top coleslaw. Cover
with the top bun.
• Serve with ketchup. Share and
enjoy!
 SPAM AND EGG SANDWICH
Prep Time5 minutes
Cook Time8 minutes
Instructions
Ingredients
• 2 slices of Spam Lite
• 2 bread slices or 1 French
bread
• 1 egg cooked sunny side-up
• 1 slice American cheese
• 1 teaspoon light mayonnaise
• 1 cup cooked crispy fries
• 1 teaspoon cooking oil
• Grease a frying pan with
cooking oil. Fry the Spam for
2 minutes per side. Set aside.
• Place the bread slices in a
toaster. Toast for 2 minutes.
• Spread the mayonnaise on
one side of each bread slice.
Set one bread slice on a plate
– side with mayonnaise
facing up. Put the American
cheese followed by the Spam
and egg. Top with the
remaining bread slice – side
with mayonnaise facing
down.
• Serve with Crispy French
fries.
• Share and enjoy!
 TUNA MELT SANDWICH

Prep Time 10 minutes

Cook Time 5 minutes
Instructions

• Combine the drained tuna, onion,

pickle relish, and mayonnaise in a
medium bowl. Gently mix the
Ingredients ingredients.
• Use a small teaspoon to taste the
• 10 ounces Albacore Tuna in
mixture. Add salt as needed. Mix
can, drained
well.
• 1 medium yellow
• Arrange the cheese on top of one
onion minced
slice of bread. Top with 1/3 of the
• 4 to
tuna mixture. Place another slice of
5 tablespoons mayonnaise
cheese on top of the tuna mixture,
• 1 1/2 tablespoons sweet and then top with the second bread
pickle relish slice. Do this step until all 3
• 6 bread slices sandwiches are assembled.
• 6 thick slices Swiss cheese • Heat a skillet. Put one tuna
• salt to taste sandwich on the heated skillet and
let one side cook for 1 to 3 minutes
or until the cheese starts to melt.
Flip the sandwich to toast the other
side.
• Remove the sandwich from the
skillet. Slice in half.
• Serve. Share and enjoy!
 TUNA SANDWICH SPREAD
Prep Time5 minutes
Cook Time1 minute

Ingredients
• 1 12 oz. can tuna, drained
• 1 small yellow
onion chopped
• 2 tablespoons sweet pickle
relish
• 1 cup cup mayonnaise
• 1 teaspoon granulated white
sugar
• 1/4 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/8 teaspoon ground black
pepper
Instructions

• Arrange the onion in a bowl.

Microwave for 30 seconds.
• Add the remaining ingredients
in the same bowl.
• Fold the ingredients until well
blended.
• Use as a sandwich spread
for Pandesal. Enjoy!
MAIN DISH
 ADOBO (BABOY)
Prep Time10 minutes
Cook Time1 hour

• 2 lbs pork belly • Combine the pork belly, soy

• 2 tablespoons garli sauce, and garlic then marinade
c minced or for at least 1 hour
crushed • Heat the pot and put-in the
• 5 pieces dried bay marinated pork belly then cook
leaves for a few minutes
• 4 tablespoons vine • Pour remaining marinade
gar including garlic.
• 1/2 cup soy sauce • Add water, whole pepper corn,
• 1 tablespoon peppe and dried bay leaves then bring
rcorn to a boil. Simmer for 40 minutes
• 2 cups water to 1 hour
• Salt to taste • Put-in the vinegar and simmer
for 12 to 15 minutes
• Add salt to taste
• Serve hot. Share and enjoy!
 BAGNET
Prep Time20 minutes
Cook Time1 hour
• Arrange the pork belly in a wide and deep cooking
pot. Pour-in the water. Make sure that the pork
belly is fully submerged in water. Let boil.
• Once the water starts to boil, add the garlic, onion, 1
• 2 to 2 tablespoon salt, and whole black peppercorn.
1/2 lbs. whole pork Simmer for 30 to 40 minutes.
belly • Remove the boiled pork belly from the cooking pot
• 1 medium red and place in a plate. Let it cool to room temperature.
• Rub the remaining 1/2 tablespoon of salt all over the
onion
boiled pork belly. Let is stay for 10 to 20 minutes.
• 1 tablespoon whole • Heat the cooking oil in a deep cooking pot. When
black peppercorn the oil gets hot, gently put-in the pork belly and
• 1 deep-fry in medium heat until the pork belly turns
1/2 tablespoons sal golden brown and the texture gets crispy. The oil
will splatter during this process, so be careful. Make
t sure that you do not cover the cooking pot
• 6 cloves crushed completely while deep frying. You can put a splatter
garlic guard on top of the cooking pot to control the oil.
• 4 to 6 cups water • Once the pork belly is golden brown and crispy,
remove it from the cooking pot and arrange in a
• 3 cups cooking oil plate lined with paper towel. Turn the stove off and
let the pork belly cool down to room temperature.
• When the pork belly cools down, heat-up the oil on
more time. Deep fry the same pork belly for the
second time in medium heat for 5 to 10 minutes or
until it gets extra crispy.
• Remove from the cooking pot and place in a plate
lined with paper towel. Let the towel absorb the
excess oil.
• Slice the pork bagnet into serving pieces and serve
with bagoong monamon (also known as bugguong
munamon) or even guinamos or bagoong Balayan.
Note: you can squeeze lemon or calamansi on the
bagoong to make it taste better.
• Share and enjoy!
 BICOL EXPRESS
Prep Time5 minutes
Cook Time55 minute
• 2 lbs. pork belly sliced s milk in a pan. Mix well. Cover the
into strips
• 2 cups coconut milk
• 2 cups coconut cream
• 1/2 cup shrimp
paste bagoong alamang
• 4 cloves garlic crushed
• 6 pieces Thai chili
pepper chopped
• 1 thumb ginger minced
• 1 piece onion chopped
• 1 pieces Serrano
pepper sliced
• 1 cup water optional
• Combine ginger, garlic, onion, Thai
chili pepper, pork, and coconut
pan and turn the heat to on. Let the
mixture boil.
• Remove the cover. Stir. Add half of
the bagoong and pour around 1 cup
of coconut cream and a cup of
water. Stir and adjust the heat to
low. Cook until the sauce reduces
to a quarter (around 50 minutes).
• Add the remaining coconut cream
and bagoong alamang (as needed).
Also add the Serrano peppers.
Continue cooking in low heat until
the sauce thickens (around
• Transfer to a serving plate and
serve with warm rice.
 BEEF WITH BROCCOLI
Prep Time15 minutes
Cook Time18 minutes
• 1 lb. beef sliced into thin pieces
• 2 cups broccoli cut into florets
• 2 teaspoons ginger minced
• 2 cloves garlic minced
• 1 tablespoon cornstarch
• 1/2 to 3/4 cups water optional
• ¼ cup cooking oil
• Salt and ground black pepper to
taste
Marinade ingredients:
• 1/4 cup oyster sauce
• 1 tablespoon Knorr Liquid
Seasoning
• 1/2 teaspoon Sesame
oil optional
• 3 tablespoons cooking
wine optional
• 1 teaspoon granulated white
sugar
• Combine beef, oyster sauce, Knorr
Liquid Seasoning, Sesame oil, cooking
wine, and sugar in a bowl. Mix well.
Marinate beef for 15 minutes. Add
cornstarch and mix to blend with all
the ingredients. Set aside.
• Heat 2 tablespoons cooking oil in a
cooking pot. Sauté ginger and garlic.
Add broccoli before the garlic starts
to brown. Stir-fry for 1 to 2 minutes.
Remove from the pot. Set aside.
• Pour the remaining oil into the pot.
Add marinated beef once the oil gets
hot. Stir-fry until the beef browns.
You can add water to tenderize the
beef further. If water is added, let it
boil and stir as it evaporates. Add salt
and ground black pepper to taste.
• Put the cooked broccoli into the pot
with the beef. Stir-fry for 3 minutes.
• Transfer to a serving plate. Serve!
Prep Time10 minutes
Cook Time1 hour 30 minutes
• 3 cloves garlic crushed
• 1 piece large onion sliced
• 2 lbs beef chuck cubed
• 8 ounces tomato sauce
• 1 cup water
• 3 tbsp cooking oil
• 1 slice lemon with rind
• 1 piece large potato cubed
• 1/4 cup soy sauce
• 1/2 tsp. ground black
pepper
• 2 pieces bay leaves laurel
• salt to taste
• Heat cooking oil in a pan then
saute the garlic and onion.
• Put-in the beef and saute for
about 3 minutes or until color
turns light brown
• Add the tomato sauce and
water then simmer until the
meat is tender. Add water as
needed. Note this can take 60 to
120 minutes depending on the
quality of the beef.
• Add the soy sauce, ground
black pepper, lemon rind, laurel
leaves, and salt then simmer
until excess liquid evaporates
• Put-in the potatoes and cook
until the potatoes are soft
• Place in a serving plate then
serve hot with rice. Share and
Enjoy!
 BISTEK TAGALOG
Prep Time 1 hour
Cook Time 40 minutes
• 1 1/2 lbs beef sirloin thinly
sliced
• 5 tablespoons soy sauce
• 4 pieces calamansi or 1-piece
lemon
• 1/2 tsp ground black pepper
• 3 cloves garlic minced
• 3 pieces yellow onion sliced
into rings
• 4 tablespoons cooking oil
• 1 cup water
• 1 pinch salt
• Marinate beef in soy sauce, lemon
(or calamansi), and ground black
pepper for at least 1 hour. Note:
marinate overnight for best result
• Heat the cooking oil in a pan then
pan-fry half of the onions until the
texture becomes soft. Set aside
• Drain the marinade from the beef.
Set it aside. Pan-fry the beef on the
same pan where the onions were
fried for 1 minute per side. Remove
from the pan. Set aside
• Add more oil if needed. Saute garlic
and remaining raw onions until
onion softens.
• Pour the remaining marinade and
water. Bring to a boil.
• Add beef. Cover the pan and
simmer until meat is tender. Note:
Add water as needed.
• Season with ground black pepper
and salt as needed. Top with pan-
fried onions.
• Transfer to a serving plate. Serve
hot. Share and Enjoy!
 BEEF TAPA
Prep Time12 hours
Cook Time15 minutes
• 1 1/2 lb beef
sirloin thinly sliced
• 5 tablespoons soy sauce
• 3 tbsp minced garlic or
1 tablespoon garlic
powder
• 2 tbsp sugar
• 1/4 teaspoon salt
• 1/4 teaspoon ground
black pepper
• In a container, combine soy
sauce, garlic, salt, pepper, and
sugar and mix well. Set aside
• Place the beef in the clear
plastic bag
• Pour-in the the mixed
seasonings in the clear plastic
bag with meat and mix well
• Place inside the refrigerator and
marinate for a minimum of 12
hours
• In a pan, place 1 cup water and
bring to a boil
• Add 3 tbsp of cooking oil
• Put-in the marinated beef tapa
and cook until the water
evaporates.
 CHICKEN INASAL
Prep Time1 hour
Cook Time18 minutes

• 2 lbs chicken cut into

serving pieces
• 2 tablespoons ginger minc
ed
• 2 tablespoons garlic mince
d
• 3/4 cup lemongrass chopp
ed
• 1 cup coconut vinegar
• 1/2 cup lemon or calamansi
juice
• 1 tablespoon salt
• 1/4 cup brown sugar
• 1 cup lemon soda softdrink
• 1/2 tablespoon ground
black pepper
• Basting Sauce:
• 3 tablespoons annatto
oil atsuete oil
• 1/2 cup margarine softened
• 1/4 teaspoon salt
• 1 teaspoon lemon or
calamansi juice
• In a freezer bag or large bowl,
combine chicken, lemongrass,
salt, ground black pepper,
ginger, garlic, brown sugar,
vinegar, lemon-lime soda, and
lemon juice.
• Stir or shake the mixture until
every ingredient is well
incorporated. Marinade for 1
to 3 hours.
• In a bowl, combine margarine,
annatto oil, salt, and lemon
juice then stir. Set aside.
• Grill the chicken while
basting generous amount of
the margarine mixture.
• Transfer the grilled chicken to
a serving plate.
• Serve with sinamak. Share and
enjoy!
 CRISPY PATA
Prep Time10 minutes
Cook Time1 hour 30 minutes
• 1 piece whole pig
leg cleaned
• 6 pieces dried bay leaves
• 2 tablespoons whole
peppercorn
• 4 pieces star
anise optional
• 6 teaspoons salt
• 2 teaspoons ground black
pepper
• 2 teaspoons garlic
powder
• 12 cups water
• 6 cups cooking oil
• Pour water in a cooking pot then let
boil.
• Put-in dried bay leaves, whole
peppercorn, star anise, and 4
teaspoons of salt.
• Add the whole pig’s legs in the
cooking pot then simmer until the leg
becomes tender (about 45 to 60
minutes).
• Remove the tender leg from the
cooking pot and set aside until the
temperature goes down.
• Rub the leg with garlic powder,
ground black pepper, and remaining
salt. Let stand for 15 minutes to absorb
the rub.
• Heat a clean large cooking pot
(preferably with cover) and pour-in
cooking oil.
• When the oil becomes hot, deep fry
the rubbed pork leg. Continue cooking
in medium heat until one side becomes
crispy, and then cautiously flip the leg
to crisp the other side. Note: Be extra
careful in doing this procedure.
• Turn-off the heat; remove the crispy
pork leg; and transfer it to a wide
serving plate.
• Serve with atcharang papaya and soy
sauce – vinegar dipping sauce.
• Share and enjoy!
 CRISPY TORTANG ALAMANG
Prep Time 5 mins
Cooking Time 15 mins
• 1/2 cup oil, divided
• 80 grams alamang
• 6 medium eggs
• 1/4 teaspoon salt
• 1/4 teaspoon ground black
pepper
• 1/4 cup chinese chives
(kutsay), chopped
• In a preheated pan with 2
tablespoons of oil, saute garlic
and dried alamang together.
When the alamang is crispy, set it
aside in a strainer to remove
excess oil.
• Beat eggs, then add salt,
pepper, kutsay, and half of the
cooked alamang. Set aside half of
the cooked alamang as a crunchy
topping.
• Preheat the frying pan with the
rest of the oil. Scoop 1/4 cup of the
mixture and fry until golden
brown and crisp. Cook 2 at a
time. Drain excess oil in a
strainer.
• Serve each piece with the
remaining crispy
dried alamang on top and the
mayonnaise on the side.
 CHICKEN IN PINEAPPLE SAUCE
(CHICKEN HAMONADO)
Prep Time30 minutes
Cook Time40 minutes
• 2 lbs. chicken cut into
serving pieces
• 1 can pineapple tidbits 20
oz.
• 3 tablespoons brown
sugar
• 1/4 cup soy sauce
• 1 piece onion chopped
• 4 cloves garlic crushed
• 5 tablespoons cooking oil
• Salt and ground black
pepper to taste
Instructions
• Combine chicken, pineapple juice
from the pineapple tidbits can, and
soy sauce in a bowl. Mix well.
Cover and refrigerate overnight.
• Arrange a colander over a large
bowl. Pour the chicken mixture.
Let the it stay for 10 minutes or
until the marinade completely
drips-off the chicken. Set the
marinade aside.
• Heat oil in a cooking pot. Pan-fry
chicken for 2 to 3 minutes per side.
Remove from the pot. Set aside.
• Using the remaining oil, saute
onion and garlic until onion
softens.
• Add chicken pieces,. Pour
marinade. Let boil. Cover and cook
in low heat for 30 to 35 minutes.
Note: add water as needed.
• Add sugar and pineapple tidbits.
Stir. Cover and continue to cook
for 10 minutes.
• Season with salt and pepper.
• Transfer to a serving plate. Serve.
Share and enjoy!
 CHICKEN CHOP SUEY RECIPE
Prep Time10 minutes
Cook Time30 minutes
• 7 pieces shrimp cleaned and
deveined
• 3 ounces pork sliced
• 3 ounces boneless chicken
breast sliced
• 1 ½ cup cauliflower florets
• 1 piece carrot sliced
crosswise into thin pieces
• 15 pieces snow peas
• 8 pieces baby corn
• 1 piece red bell pepper sliced
into squares
• 1 piece green bell
pepper sliced into squares
• 1 ½ cups cabbage chopped
• 12 pieces quail eggs boiled
• 1 piece yellow onion sliced
• 4 cloves garlic crushed
• ¼ cup soy sauce
• 1 ½ tablespoons oyster sauce
• ¾ cup water
• 1 tablespoon cornstarch dilut
ed in ½ cup water
• ¼ teaspoon ground black
pepper
• 3 tablespoons cooking oil
• Heat oil in a wok or pan.
• Pan fry the shrimp for 1 minute per
side. Remove from the wok. Set
aside.
• Saute onion. Add garlic and
continue to saute until the onion
becomes soft.
• Add pork and chicken. Stir fry
until light brown.
• Add soy sauce and oyster sauce.
Stir.
• Pour water. Let boil. Cover and
cook in medium heat for 15
minutes.
• Add cauliflower, carrots, bell
peppers, snow peas, and young
corn. Stir.
• Add cabbage. Toss. Cover and
cook for 5 to 7 minutes.
• Put the pan-fried shrimp into the
pot and add ground black pepper.
• Add the boiled quail eggs and
cornstarch diluted in water. Toss.
• Transfer to a serving plate. Serve.
• Share and enjoy!
 DINUGUAN
Prep Time10 minutes
Cook Time50 minutes
• 2 lbs. pork
shoulder cubed
• 1 1/4 cups pork blood
• 1 piece Knorr Pork Cube
• 4 pieces long peppers
• 2 pieces onion chopped
• 6 cloves garlic minced
• 2 cups water
• ¾ cup white vinegar
• 3 pieces dried bay leaves
• 3 tablespoons cooking oil
• 1 tablespoon granulated
white sugar
• Salt and ground black
pepper to taste
• Heat oil in a cooking pot
• Saute onion for 30 seconds. Add
garlic. Continue to cook until
onion softens.
• Add pork. Saute for 3 to 5
minutes.
• Pour water. Let boil. Add bay
leaves and vinegar. Let the liquid
re-boil.
• Add Knorr Pork Cube. Stir. Cover
and simmer for 1 hour. Note: add
water as needed.
• Add long green peppers and pour
pork blood into the pot. Stir.
Continue to cook between low to
medium heat for 15 minutes while
stirring every 3 minutes.
• Add sugar and season with salt
and ground black pepper.
• Transfer to a serving bowl. Enjoy
 KARE-KARE
Prep Time10 minutes
Cook Time2 hours 30 minutes
• 3 lbs oxtail cut in 2 inch slices you
an also use tripe or beef slices
• 1 piece small banana flower
bud sliced
• 1 bundle pechay or bok choy
• 1 bundle string beans cut into 2
inch slices
• 4 pieces eggplants sliced
• 1 cup ground peanuts
• 1/2 cup peanut butter
• 1/2 cup shrimp paste
• 34 Ounces water about 1 Liter
• 1/2 cup annatto seeds soaked in a
cup of water
• 1/2 cup toasted ground rice
• 1 tbsp garlic minced
• 1 piece onion chopped
• salt and pepper
• In a large pot, bring the water to a
boil
• Put in the oxtail followed by the
onions and simmer for 2.5 to 3 hrs or
until tender (35 minutes if using a
pressure cooker)
• Once the meat is tender, add the
ground peanuts, peanut butter, and
coloring (water from the annatto
seed mixture) and simmer for 5 to 7
minutes
• Add the toasted ground rice and
simmer for 5 minutes
• On a separate pan, saute the garlic
then add the banana flower,
eggplant, and string beans and cook
for 5 minutes
• Transfer the cooked vegetables to
the large pot (where the rest of the
ingredients are)
• Add salt and pepper to taste
• Serve hot with shrimp paste. Enjoy!
 KUHOL SA GATA
Prep Time5 minutes
Cook Time40 minutes

Ingredients
• 1 lb. Apple snails kohol,
shell removed
• 1 large bunch fresh
spinach
• 2 cups coconut milk
• 6 pieces red chillies
• 1 medium onion sliced
• 4 cloves garlic crushed
and chopped
• 2 thumbs ginger sliced
• 1/4 cup shrimp paste
• 1/4 teaspoon ground black
pepper
• 3 tablespoons cooking oil
• Heat the cooking oil in a cooking
pot.
• Once the oil gets hot, saute the
garlic and onion. Add the ginger
and continue to cook for 1 to 2
minutes.
• Put the apple snails in the cooking
pot. Stir and cook for 2 minutes.
• Add the shrimp paste and chillies.
Stir.
• Pour-in the coconut milk. Let boil.
Cover and simmer for 30 minutes.
• Add the ground black pepper and
spinach. Stir and cook for 5
minutes without covering.
• Transfer to a serving bowl. Serve
for pulutan or as a main dish with
warm white rice. Share and enjoy!
 LAING
Prep Time10 minutes
Cook Time1 hour 10 minutes
• 3.5 oz taro leaves dried
• 6 cups coconut milk
• 2 cups coconut cream
• 1/2 cup shrimp
paste bagoong or balaw
• 1/2 lb. pork
shoulder thinly sliced
• 5 to 7 pieces red chilies
• 1 piece onion sliced
• 1/2 cup sliced ginger
• 8 cloves garlic crushed
• Combine the coconut milk, pork,
shrimp paste, ginger, onion, and garlic
in a cooking pot. Heat the pot and let
boil.
• Once the mixture starts to boil, gently
stir to mix the ingredients. Cover the
pot and simmer for 15 to 20 minutes.
Make sure to stir once in a while to
prevent the ingredients from sticking
on the bottom of the cooking pot.
• Add the dried taro leaves. Do not stir.
Let it stay until the leaves absorb the
coconut milk. This takes about 20 to 30
minutes. You can gently push the leaves
down so that it can absorb more
coconut milk.
• Once the leaves absorb the coconut
milk, stir the leaves and then continue
to cook for to 10 minutes.
• Pour the coconut cream into the
cooking pot. Add the red chilies. Stir.
Cook for 10 to 12 minutes.
• Transfer to a serving plate. Serve.
• Share and enjoy!
 LECHON BELLY ROLL
Prep Time30 minutes
Cook Time3 hours 45 minutes
s meat part of the pork. Spread evenly. Turn
• 5 lbs. pork belly whole slab
• 6 tablespoons Knorr
SavorRich Pork Seasoning
• 1/2 cup soy sauce
• 1 piece onion
• 3 heads garlic
• 2 bunches scallions
• 3 stalks lemongrass
• 1/2 cup cooking oil
• 1 cup white vinegar
• 2 tablespoons soy sauce
• 1 piece red onion chopped
• 6 cloves garlic crushed and
chopped
• ½ teaspoon white sugar
• 1 tablespoon whole
peppercorn
• 6 pieces Thai chili chopped
Instructions
• Rub 5 tablespoons Knorr SavorRich on the
the pork over and rub the remaining
SavorRich and soy sauce on the skin of the
pork. Let it marinate for 30 minutes.
• Preheat oven to 350F.
• Chop the scallion, onion, and garlic. Crush
the lemon grass and slice into pieces. Place
all the garlic and onion over the belly. Add
scallion and lemongrass. Roll the belly and
secure by tying kitchen twine.
• Rub oil all over the belly roll. Pour 4 cups
of water in a roasting pan and put
remaining scallions and lemongrass.
Arrange a roasting rack over the pan and
place the rolled belly on the rack. Roast for
1 hour.
• Prepare the basting sauce by combining 2
tablespoons soy sauce and ¼ cup oil. Mix
well. Brush all over the pork.
• Increase the heat to 360F. Continue to
roast for another hour. Note: add more
water on the pan if needed.
• Increase the heat to 370F. Brush with
basting sauce. Roast for 1 hour more.
• Increase heat to 400F. Continue to roast
until the skin gets very crispy. Remove
from the oven and let the pork belly cool
down.
• Make the dipping sauce by combining all
the sauce ingredients as listed above.
Microwave for 30 seconds.
• Remove the twine from the belly roll and
chop into serving pieces. Serve with spicy
vinegar dip.
• Share and enjoy!
 SISIG PORK
Prep Time12 minutes
Cook Time1 hour 30 minutes
• 1 lb. pig ears
• 1 1/2 lb pork belly
• 1 piece onion minced
• 3 tablespoons soy sauce
• 1/4 teaspoon ground black
pepper
• 1 knob ginger minced
(optional)
• 3 tablespoons chili flakes
• 1/2 teaspoon garlic powder
• 1 piece lemon or 3 to 5
pieces calamansi
• ½ cup butter or margarine
• ¼ lb chicken liver
• 6 cups water
• 3 tablespoons mayonnaise
• 1/2 teaspoon salt
• 1 piece egg (optional)
• Pour the water in a pan and bring to
a boil Add salt and pepper.
• Put-in the pig’s ears and pork belly
then simmer for 40 minutes to 1 hour
(or until tender).
• Remove the boiled ingredients from
the pot then drain excess water
• Grill the boiled pig ears and pork
belly until done
• Chop the pig ears and pork belly into
fine pieces
• In a wide pan, melt the butter or
margarine. Add the onions. Cook
until onions are soft.
• Put-in the ginger and cook for 2
minutes
• Add the chicken liver. Crush the
chicken liver while cooking it in the
pan.
• Add the chopped pig ears and pork
belly. Cook for 10 to 12 minutes
• Put-in the soy sauce, garlic powder,
and chili. Mix well
• Add salt and pepper to taste
• Put-in the mayonnaise and mix with
the other ingredients
• Transfer to a serving plate. Top with
chopped green onions and raw egg.
• Serve hot. Share and Enjoy (add the
lemon or calamansi before eating)
 TOKWA'T BABOY RECIPE
Prep Time20 minutes
Cook Time1 hour 30 minutes
• 1 lb pig ears
• 1 lb pork belly liempo
• 1 lb tofu extra firm tofu
• 1 1/2 cup white vinegar
• 1/4 cup soy sauce
• 1 tablespoon sugar
• 1 tablespoon salt
• 1 tablespoon whole
peppercorn
Instructions
• 1 piece onion sliced
• 2 stalks scallions cut in 1/2
inch length
• 1/8 teaspoon ground black
pepper
• 5 cups water
• 2 cups cooking oil
• Pour-in water in a pot and bring to a boil
• Add salt and whole peppercorn
• Put-in the pig's ears and pork belly then
simmer until tender (about 30 mins to 1
hour)
• Pour cooking oil on a separate pan and allow
to heat
• When the oil is hot enough, deep-fry the tofu
until color turns golden brown and outer
texture is somewhat crispy
• Cube the fried tofu and slice the boiled pig's
ears and pork belly into bite-sized pieces
then set aside
• Combine the sugar, salt, soy sauce, and
vinegar in bowl. Stir.
• Microwave for 1 minute.
• Add the ground black pepper, onions, green
onions, and chili pepper. Transfer the sauce
in a serving bowl.
• Place the sliced meat and tofu in a serving
plate with the bowl of sauce by the side
• Serve hot! Share and Enjoy!
 PORK MENUDO RECIPE
Prep Time10 minutes
Cook Time1 hour
• 2 lbs. pork
• 1/4 lb. pig liver
• 1 cup potatoes diced
• 1 piece carrot cubed
• 1/2 cup soy sauce
• 1/2 piece lemon
• 1 piece onion chopped
• 3 cloves garlic minced
• 1 teaspoon sugar
• 3/4 cup tomato sauce
• 1 cup water
• 4 pieces hotdogs sliced
diagonally
• 2 tablespoons cooking oil
• 2 to 3 pieces dried bay
leaves
• Salt and pepper to taste
• Combine pork, soysauce, and
lemon in a bowl. Marinate for
at least 1 hour.
• Heat oil in a pan
• Saute garlic and onion.
• Add the marinated pork. Cook
for 5 to 7 minutes.
• Pour in tomato sauce and
water and then add the bay
leaves.Let boil and simmer for
30 minutes to an hour
depending on the toughness of
the pork. Note: Add water as
necessary.
• Add-in the liver and hot
dogs.Cook for 5 minutes.
• Put-in potatoes, carrots,
sugar,salt, and pepper. Stir and
cook for 8 to 12 minutes.
• Serve. Share and enjoy!
DESSERT
Prep Time10 minutes
Cook Time10 minutes

• Combine water and powdered gelatin

• 1 1/2 cup young then stir using a spoon.
coconut cut into • Add Buko Pandan flavoring then stir
until everything is evenly distributed.
strips
• Heat a saucepan and pour-in the
• 5 ounces condensed mixture. Bring to a boil while
milk continuously stirring.
• 8 ounces Table • Turn off the heat and transfer the
cream or all-purpose mixture to a mold. Allow the
cream temperature to cool. The texture of the
mixture should be firm once cooled.
• 3 ounces powdered
You may also place this inside the
gelatin refrigerator for faster results (allow the
• 1 1/4 cups water temperature to go down before
• 6 drops Buko Pandan putting-in the refrigerator).
flavoring • Combine condensed milk, table cream,
sago pearls, and young coconut then
• 2 scoops vanilla ice
mix well. Allow the texture to thicken
cream optional by chilling in the refrigerator or freezer
• 1/2 cup sago for a few hours.
pearls cooked • Slice the firm gelatin into 1 inch cubes
(optional) then combine with the condensed
milk-cream-young coconut-sago
mixture.
• Transfer to individual serving platters
or cups then top with a scoop of vanilla
ice-cream.
• Serve for dessert. Share and enjoy!
Prep Time5 minutes
Cook Time50 minutes
s
• Prepare latik by boiling 2 cups coconut
milk in a saucepan. Adjust heat to
medium. Continue boiling while stirring
until texture thickens. Lower the heat
• 2 cups glutinous once oil becomes visible. Cook and stir
constantly until the color of the residue
rice washed
turns golden brown (note: latik is the
• 1 ½ cups water residue formed after boiling coconut
• 2 cups brown milk). Separate the oil from the latik
sugar using a strainer or filter paper. Set aside.
• 4 cups coconut • Start making the biko by combining
glutinous rice and water in a rice
milk
cooker. Set the cooker to “cook” mode.
• ½ teaspoon salt Wait until the process is complete.
• 2 cups coconut • Boil 4 cups coconut milk in a cooking
milk pot for 7 minutes.
• Add brown sugar and salt. Stir.
• Add cooked rice. Stir until well
blended. Continue cooking while
stirring until rice absorbs the coconut
milk mixture completely.
• Line banana leaves over a baking tray.
Brush coconut oil over the leaves.
• Transfer biko into the tray once the
consistency becomes thick and sticky
(paste-like). Top with latik. Let it cool
down for at least 15 minutes.
• Serve. Share and enjoy!
 Prep Time 10 minutes
Cook Time 35 minutes
• 1/4 cup glutinous
rice malagkit
• 1/2 cup Jasmine rice
• 1 1/2 cup water
• 1 1/4 cup coconut
cream kakang gata
• 3 eggs
• 3/4 cup granulated white
sugar
• 3 teaspoons baking powder
• 5 tablespoons butter melte
d
• 1/4 cup grated cheddar
cheese
• 1/2 teaspoon salt
Instructions
• Preheat oven to 370F (188C).
• Combine glutionous and Jasmine rice
in a bowl. Pour water into it and let it
soak overnight.
• Drain remaining water. Pour the
soaked rice into a food processor and
add coconut cream. Cover and turn
the unit on. Continue until the mixure
becomes smooth.
• Add eggs, salt, sugar, baking powder,
and 4 tablespoons of melted butter.
Cover and activate the food processor
for 1 to 2 minutes or until all the
ingredients are well blended.
• Line a clean piece of pre-cut fresh
banana leaf over a round baking pan
(9" diameter). Pour the mixture into
the pan. Bake in the oven for 35
minutes.
• Remove from the oven and let it cool
down. Tranfer to a plate. Brush the
remaining butter on top and sprinkle
with grated cheddar cheese (you can
also use shredded coconut).
• Serve with a cup of coffee. Share and
enjoy!
 Prep Time20 minutes
Cook Time10 minutes

• 4 cups young coconut buko,

shredded
• 6 ounces sugar palm
fruit kaong, drained
• 12 ounces coconut gel nata
de coco, drained
• 2 cans 15 ounces each fruit Instructions
cocktail, drained
• In a mixing bowl, combine
• 8 ounces pineapple
young coconut, kaong, nata de
chunks drained
coco, pineapple chunks, and
• 1 14 ounce can sweetened
fruit cocktail. Gently stir to
condensed milk
distribute the ingredients.
• 7 ounces table cream
• Add sweetened condensed
milk and table cream. Mix
until all the ingredients are
properly distributed.
• Refrigerate for at least 4 hours
or place in the freezer for 1
hour.
• Transfer to a serving bowl.
• Serve for dessert.
• Share and enjoy!
 Prep Time10 minutes
Cook Time30 minutes Instructions
• Combine egg whites and cream of tartar then beat
using an electric mixer until soft peaks form.
Ingredients • Make the meringue by gradually adding the
• 10 large raw granulated sugar while mixing the ingredients.
Continue mixing until the texture is semi-firm.
eggs yolks and
whites separated • Preheat the oven to 350 degrees Fahrenheit.
• Place wax paper on top of a cookie sheet or large
• 1/2 teaspoon cream of
rectangular baking pan and grease the surface.
tartar
• Place the meringue on top of the greased wax paper
• 1 teaspoon vanilla
then spread evenly using a spatula.
extract
• Bake the meringue for 20 to 22 minutes or until the
• 3/4 cup granulated
color of the top part turns light to medium brown.
sugar
• While the meringue is in the oven, make the filling by
• 3 tablespoons confect combining the egg yolks and condensed milk in a
ioners’ sugar small cooking pot. Apply heat and cook the mixture
• 14 ounces condensed while continuously stirring until the texture becomes
milk thick.
• Add the vanilla extract to the condensed milk and egg
yolk mixture, turn off the heat, and mix thoroughly.
Set aside.
• Remove the meringue from the oven and cool down
for a few minutes.
• Sprinkle the confectioners sugar on top of the
meringue then place wax paper on the top part of the
meringue followed by a similar sized baking pan or
tray. The meringue should now be in the middle of
two baking trays.
• Flip the meringue: the new cookie sheet/baking tray
placed on top should now be below. Remove the
baking tray and the wax paper (you should now see
the opposite side of the baked meringue) then spread
the filling (cooked egg yolks, condensed milk, and
vanilla extract mixture) over the meringue.
• Roll the meringue. Complete rolling side to side
starting at the longest side. Make sure that the layer
with filling is rolled inward.
• Transfer to a serving plate then serve.
Prep Time5 minutes
Cook Time15 minutes

• 2 cups coconut milk

• 2/3 cups fresh milk
• 1 can 7.6 ounce table
cream (all-purpose
cream and heavy
whipping cream can be
used)
• 1 cup sweet corn cream
style
• 6 tablespoons granulat
ed white sugar • Combine fresh milk, table
• 6 tablespoons cornstar cream, and cornstarch in a
ch bowl. Stir to mix. Set aside.
• 7 ounces 1/2 can • Heat the coconut milk in a pot.
condensed milk Let boil.
• ¼ cup latik • Add the sugar, condensed milk,
cream style sweet corn. Stir.
Add the cornstarch mixture
from step 1. Continue to cook
while stirring until the texture
thickens to a paste-like texture.
• Transfer the mixture to a mold.
Let it cool down. Refrigerate
for 1 hour.
• Top with latik.
• Slice into serving pieces.
• Serve. Share and enjoy
Prep:10 mins
Cook:10 mins
Additional:10 mins
• 1 cup sweet rice flour
(glutinous rice flour can
be used as a substitute)
• 1 cup sweetened
shredded coconut
• 3/4 cup coconut milk
• 2 cups cooking oil
• 1/4 cup brown sugar
• 1/2 cup coconut milk
• . In a mixing bowl, combine sweet rice flour,
sweetened shredded coconut, and coconut milk.
Mix well until a dough is formed.
• 2. Scoop about a tablespoon and a half of the
mixture then form into a ball shaped figure. Set
aside.
• 3. Heat a cooking pot then pour-in cooking oil.
• 4. Deep fry the mixture that were formed into
balls in medium heat for 5 to7 minutes or until
the color turns light to medium brown.
• 5. Turn off heat and remove the balls from the
cooking pot. Transfer the balls to a plate lined
with paper towel. Set aside.
• 6. Start making the coating by heating a
saucepan and pouring the coconut milk in. Let
the coconut milk boil then add the brown sugar
and stir continuously until the mixture thickens.
Turn off heat.
• 7. Dip the fried balls into the coating then
skewer, if desired.
• 8. Serve. Share and enjoy!
Prep Time15 minutes
Cook Time30 minutes
• 14 ounces sweet shredded
coconut or desiccated
coconut
• 1/2 cup butter
• 1/2 cup brown sugar
• 3 pieces raw eggs
• 14 ounces condensed milk
zzzzz
• Place the butter in a big bowl and
cream using a fork
• Add-in the brown sugar and mix well
• Add the eggs and condensed milk then
stir/beat until all ingredients are
blended
• Put-in the Sweetened Shredded
Coconut and distribute evenly with
the other ingredient in the mixture
• In a mold (with paper cups if
possible), place 1 tablespoon of the
mixture on each of the cups
• Pre-heat oven at 370 degrees
Fahrenheit for 10 minutes
• Bake the Coconut Macaroon mixture
for 20 to 30 minutes or until color
turns golden brown.
• Serve during dessert or snack time.
Share and Enjoy!
Prep Time4 hours
Cook Time3 minutes
• 1 1/2 cup gelatin red,
yellow, and green jelly
cooked according to
package instructions and
cubed
Instructions
• 1 1/4 cups whipping
cream
• 1 1/2 cups pineapple juice
• 1 can condensed milk 14
oz.
• 4 packets unflavored
gelatin colorless
• Het the pineapple juice in the
microwave oven for 35 seconds.
• Pour in a mixing bowl. Add the
colorless unflavored gelatin. Stir
until the gelatin completely
dilutes in the juice.
• Pour the whipping cream in the
bowl and then add the
condensed milk. Stir until well
blended.
• Add the colored jelly cubes. Stir.
• Pour the mixture in a Jelly mold
large enough to hold
everything.
• Refrigerate for 4 hours.
• Transfer to a plate. Slice and
serve.
• Share and enjoy!
Prep Time15 minutes
Cook Time13 minutes
• 2 cups all-purpose
flour sifted
• 1/2 cup canola oil
• 1 1/4 cup granulated sugar
• 4 pieces eggs
• 1 tablespoon vanilla extract
• 5 ounces bitter sweet
chocolate chips
• 1 cup unsweetened cocoa
powder
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1 cup powdered sugar
• Melt Chocolate chip using a double
boiler or chocolate melter.
• Combine flour, salt, and baking powder
in a large bowl. Mix well. Set aside.
• Combine sugar and cocoa powder in a
mixing bowl. Mix alltogether until well
distributed.Continue mixing while
adding oil, vanilla extract, melted
chocolate chips, and eggs. Note: Using a
stand mixer with paddle attachment is
ideal for this task.
• Gradually add the flour mixture while
mixing. Continue the process until all
the ingredients are well distributed.
Cover the mixing bowl and refrigerate
for at least 4 hours.
• Preheat oven to 350F. Scoop a
tablespoon of chocolate mixture and
shape it into a ball using your hands.
Roll it over the powdered sugar until
completely coated. Arrange in a baking
tray lined with parchment paper.
Perform this step until the chocolate
mixture is completely consumed.
• Bake for 13 minutes.
• Remove from the oven and let it cool for
10 minutes.
• Serve. Share and enjoy!
 Prep Time10 minutes
Cook Time40 minutes
• >>Pie Crust
• 2 1/2 cups all-purpose
flour
• 1 teaspoon salt
• 1 cup unsalted
butter chilled and cut
into cubes
• 1/4 to 1/2 cup cold water
• 2 tablespoon granulated
sugar
• >>Filling
• 1 3/4 cups evaporated
milk
• 3 pieces raw eggs
• 1 piece egg white
separated from the yolk
• 1 teaspoon vanilla
extract
• 1 cup granulated sugar
• Create the crust by combining the flour, sugar, and salt
then mix well.
• Add the butter in the middle and mix using a pastry
mixer.
• Gradually pour the cold water while mixing the
ingredients. Continue mixing until all the ingredients
are well incorporated.
• Gather the dough and mold it into a ball-shaped figure.
• Refrigerate the dough for at least 30 minutes to harden
the butter.
• Sprinkle flour on a clean flat surface and flatten the
refrigerated dough using a rolling pin. The flattened
dough should be wide enough to cover a 9 inch circular
baking pan.
• Arrange the flattened dough on top of the baking pan
and cut the extra edge using a pair of scissors.
• Refrigerate while doing the filling.
• Start making the filling by scalding the evaporated milk.
This is done by heating it in the microwave oven for 2
minutes.
• In a large mixing bowl, combine the 3 raw eggs and the
separated egg yolk then whisk.
• Gradually add the granulated sugar while whisking.
• Put-in the vanilla extract then whisk until every
ingredient is properly distributed.
• Pour-in the scalded milk then mix thoroughly.
• Beat the separated egg white using an electric mixer
until it forms soft peaks.
• Fold the processed egg white in the milk-eggs-sugar
mixture.
• Preheat oven to 350 degrees Fahrenheit.
• Pour the filling mixture on the refrigerated pie crust.
• Bake for 15 minutes at 350 degrees Fahrenheit then
lower the heat to 325 degrees Fahrenheit and continue
baking for 30 to 40 minutes.
• Remove the egg pie from the oven and let cool.
• Serve for dessert. Share and enjoy!
 Prep Time10 minutes
Cook Time50 minutes

• 3 cups glutinous rice

flour toasted
• 1/2 cup sweet rice
flour toasted
• 2 cups sugar
• 3 cups coconut milk
• 1 1/2 cups grated
coconut toasted • In a cooking pot, pour-in the coconut
milk and bring to a boil.
• 1 tsp vanilla essence
• Add the sugar and stir continuously for
10 minutes.
• Put-in the toasted grated coconut and
cook for 5 minutes.
• Add the vanilla essence and toasted rice
flour and cook for 40 minutes to 1 hour
or until the mixture becomes really
thick while folding.
• Remove the mixture from the pot and
allow to cool down.
• Dust the toasted sweet rice flour in a
flat surface.
• Divide the mixture into parts and roll
over the dusted sweet rice flour until a
cylindrical shape is formed.
• Slice according to your preference.
• Put in a serving plate or wrap in paper
or banana leaf. Share and enjoy!
Prep Time20 minutes
Cook Time1 minute
• 16 oz. 473 ml cold heavy
whipping cream
• 7.6 oz. 225 ml table cream or
all purpose cream
• 2 15.25 oz. cans of fruit
cocktail
• 9 tablespoons condensed
milk
• 1 teaspoon vanilla extract
• 12 pieces Graham crackers
• 8 to 10 pieces Maraschino
cherries
• 3 tablespoons crushed
Graham
• Drain the fruit cocktail by pouring each
can in a strainer. Set aside.
• Prepare the whipping cream mixture by
pouring the heavy whipping cream in a
mixing bowl. Whisk in medium speed
using an electric mixer. Set to high speed
after 2 minutes and continue to whisk
until soft peaks form (around 5 more
minutes).
• Stir-in the table cream, condensed milk,
and vanilla extract. Continue to whisk for
1 to 2 minutes.
• Arrange a layer of Graham crackers at the
bottom of a wide 8x8 baking pan.
• Pour-in half of the whipping cream
mixture. Spread.
• Create another layer by adding half of the
fruit cocktail. Spread.
• Make another layer of Graham crackers.
Top with the remaining heavy cream
mixture.
• Arrange the remaining fruit cocktail on
top and add some cherries.
• Sprinkle the crushed Graham on top.
• Refrigerate for 3 to 5 hours. Serve.
• Share and enjoy
Prep Time10 minutes
Cook Time40 minutes
• 1 1/2 cups sweet
potatoes kamote, diced
• 1 cup taro roots gabi, diced
• 1 1/2 cups purple yam
• 1 1/4 cup plantains saging na
saba, diced
• 1 cup ripe jackfruit langka,
sliced
• 2 cups small tapioca
pearls cooked
• 12 to 20 pieces glutinous rice
balls bilo-bilo
• 1 cup granulated white sugar
• 3 1/2 cups coconut milk
• 2 cups water
• Pour water in a large cooking pot and
apply heat. Let boil.
• Add 1 3/4 cups of coconut milk then
wait until it re-boils.
• Put-in the sweet potatoes, purple yam,
and taro roots and simmer for 8
minutes.
• Pour-in the remaining coconut milk,
sugar, and glutinous rice balls then stir.
Simmer for 7 minutes.
• Add the plantains then cook for an
additional 2 minutes.
• Put-in the jack fruit and cook for 2
minutes more.
• Slowly slide-in the cooked tapioca
pearls then stir. Simmer for 1 minute.
• Turn off heat and transfer to a serving
plate.
• Serve either hot or cold. Share and
enjoy!
Prep Time20 minutes
Cook Time1 hour

• 1 1/2 cup rice flour

• 1/2 cup all-purpose
flour • In a mixing bowl, combine all
• 1 cup brown sugar the dry ingredients starting from
• 3 cups water the rice flour, all-purpose flour,
• 1 1/2 tsp lye water and brown sugar then mix all
• 2 tsp anatto seeds the ingredients.
• While mixing, add water
gradually and continue to mix
until all ingredients are
completely distributed.
• Add lye water and anatto water
(soak the anatto seed in 3 tbsp
water) then continue mixing.
• Place the mixture into individual
molds and steam for 40 minutes
to an hour.
• Serve with grated or shredder
coconut on top. Share and Enjoy!
Prep Time5 minutes
Cook Time10 minutes

• 1 lb sweet
potato sliced
crosswise about 1.5 cm
thick (Asian sweet
potato is preferred)
• 1 cup brown sugar
• 1 cup cooking oil
• Heat the pan and pour the
cooking oil.
• Let the cooking oil heat-up then
put-in the brown sugar.
• When the brown sugar floats,
put-in the sweet potato and fry
for 7 to 10 minutes. Flip the sweet
potato once in a while to allow
the sugar to stick.
• Remove the sweet potato from the
pan one after the other. You could
directly skewer the fried sweet
potatoes once removed from the
pan.
• Let it cool down for a few minutes
then serve. Share and Enjoy.
Prep Time10 minutes
Cook Time45 minutes

• Using all the eggs, separate the yolk from

the egg white (only egg yolks will be
• 10 pieces eggs used).
• 1 can condensed • Place the egg yolks in a big bowl then
milk (14 oz) beat them using a fork or an egg beater
• 1 cup fresh milk or • Add the condensed milk and mix
evaporated milk thoroughly
• 1 cup granulated sugar • Pour-in the fresh milk and Vanilla. Mix
• 1 teaspoon vanilla well
extract • Put the mold (llanera) on top of the stove
and heat using low fire
• Put-in the granulated sugar on the mold
and mix thoroughly until the solid sugar
turns into liquid (caramel) having a light
brown color. Note: Sometimes it is hard
to find a Llanera (Traditional flan mold)
depending on your location. I find it
more convenient to use individual Round
Pans in making leche flan.
• Spread the caramel (liquid sugar) evenly
on the flat side of the mold
• Wait for 5 minutes then pour the egg
yolk and milk mixture on the mold
• Cover the top of the mold using an
Aluminum foil
• Steam the mold with egg and milk
mixture for 30 to 35 minutes.
• After steaming, let the temperature cool
down then refrigerate
• Serve for dessert. Share and Enjoy!
 Instructions
Prep Time10 minutes
Cook Time5 minutes • Prepare the filling. Combine mango,
peaches, sugar, cinnamon powder, and
cornstarch in a bowl. Mix well. Set
aside.
• Flatten a slice of bread using a rolling
pin. Slice the flattened bread in half.
• 3 pieces mango ripe • Make a symmetrical fold and seal the
• 7 ounces peaches canne edges by rubbing water and then
d pressing against each other. Leave one
• 3 tablespoons brown side open.
sugar • Fill the pocket with enough peach-
• 1 teaspoon cornstarch mango filling. Seal. You now have your
• ¼ teaspoon cinnamon peach mango nuggets.
powder • Heat oil in a pot.
• 5 slices loaf bread • Beat eggs in a bow. Dip nuggets in egg
• 2 pieces eggs and then roll over bred crumbs until
• ½ cup Panko completely coated. You can press the
breadcrumbs crumbs lightly towards the nuggets to
• 1 ½ cups cooking oil ensure that it adheres well.
• Fry one side in medium heat until it
turns golden brown. Do the same to
the opposite side.
• Remove from the pot and place on a
plate lined with paper towel.
• Serve for dessert. Share and enjoy!
 PUTO BUMBONG
Prep Time2 days
Cook Time3 minutes
Instructions
Ingredients
• 1 1/3 cups sticky purple
rice
• 1 1/3 cups glutinous white
rice malagkit
• 2/3 cup long grain purple
rice
• 6 cups water for soaking
the rice
• 3/4 cups muscovado
sugar
• 1 1/2 cups freshly grated
coconut
• 1/2 cup softened butter
• Combine all types of rice in a large
mixing bowl. Pour water. Soak for 2
days.
• Drain the water by pouring the
contents of the bowl into a large sieve.
• Put the soaked rice in a large food
processor. Start to grind the rice until it
becomes very fine. Note: It took me
around 10 minutes to achieve this
consistency.
• Fill your puto bumbong steamer with
water halfway through. Apply heat and
then let the water boil.
• Meanwhile, fill each bumbong (bamboo
tube) with powdered rice. Note: Do not
compress the rice so that steam can
pass easily.
• Once the water starts to boil rapidly,
arrange each bamboo tube on the
steamer. Continue to cook until steam
comes out of the tube.
• Remove the tube from the steamer.
Arrange the contents over a piece of
banana leaf. Spread butter all over and
then top with freshly grated coconut
and muscovado sugar.
• Serve. Share and enjoy!
 YEMA
Prep Time10 minutes
Cook Time15 minutes

Ingredients
• 7 pieces egg yolks
• 1 can condensed
milk (14 oz.)
• 3 tablespoons butter
• 5 tablespoons choppe
d walnuts or peanuts Instructions
• Combine egg yolks and condensed
milk. Mix well.
• Add chopped walnuts. Whisk until
well blended.
• Melt butter in a cooking pot or pan.
Pour the egg yolk mistuxe into the
pan.
• Continue to cook until the
consistency becomes very thick to
the point that it can easily form a
shape when molded.
• Transfer the mixture to a bowl. Let it
cool down.
• Cut the cellophane into 3x3 inch
pieces. Scoop 1 tablespoons of
mixture and place at the middle of
the cellophane. Wrap the yema while
molding to form a pyramid shape
piece (note: watch the video for
details). Continue to wrap the yema
until all the mixture are consumed.
• Serve. Share and enjoy.