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PORK KILAWIN RECIPE

Ingredients:
1 kilo Pork belly, grilled or deep fried
1 cup Vinegar, preferably cane vinegar
1 large onion, minced
1 teaspoon salt
2 teaspoons white sugar
1 teaspoon soy sauce, optional
Ground black pepper
Cayenne pepper (labuyo), chopped
Cilantro herbs (wansoy)
calamansi, slices

Instructions:
Chop the pork belly into small pieces. Set aside.

In a bowl, combine vinegar, salt, ground black pepper,

chili, and sugar. Mix well. Make adjustments to suit your
taste by increasing/decreasing measurements provided.

Mix the chopped pork and the vinegar concoction. Mix

well. Let it stand for 30 minutes and serve. Garnish with cilantro herbs and lots of
chopped cayenne pepper if desired.

The trick into making this work to your taste is that the taste and flavour vinegar mixture
should be like the sawsawan or dipping sauce you make for fried or grilled meat. It’s basically
just mixing the meat with the sawsawan.

Serve it with slices of calamansi on the side. Enjoy!

DININGDENG NA PAPAYA 
Daing na Sapsap, Kamatis at Sibuyas. Tara, lets eat!

½ kilo green papaya, binalatan at hiniwa

1 tali ng saluyot, hinimay
1 medium sibuyas, hiniwa
1 ½ cup tubig
2 thumb size luya
3 tbsp bagoong isda
Pinch of salt

Paraan:

Magpakulo 1 ½ cup tubig. Ilagay ang sibuyas, luya,

bagoong isda at konting asin.
Pagkulo, saka ilagay ang papaya at dahon ng saluyot.
After 10 min tikman kung ayos na ang timpla. Patayin ang apoy. Maari ng ihain kasama ng
Daing na sapsap na may ensaladang kamatis at sibuyas. Enjoy!

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HOMEMADE ATCHARA

Ingredients:

 4 cups Green Papaya, finely shredded

 1/2 cup Bell Peppers, cut in strips
 1/2 cup Carrots, (you can shape it in
 flowerlike decorative rounds)
 1 medium Onion, chopped
 1 thumb-size Ginger, cut in small strips
 1/4 cup Raisins (optional)
 1 cup Vinegar
 1 cup Sugar
 1 tbsp Kosher Salt or Rock salt

Instructions:
1. Sprinkle shredded papaya with salt, mix and set aside for 5-10 minutes.
2. Boil the vinegar and sugar together, then set aside.
3. Wring out the liquid from the papaya, then add all the other ingredients.
4. Pour the vinegar/sugar mixture and mix thoroughly.
5. Pack in sterilized or clean containers and keep refrigerated.

CAMARON REBOSADO

Ingredients:
1/2 kg shrimp, peeled and headless
1 piece lemon (or calamansi)
8 tablespoons flour
1 tablespoon cornstarch
1 teaspoon salt
2 pieces raw eggs
1 tablespoon fresh milk
3 cups cooking oil for deep frying

Instructions:
In a medium bowl, marinate shrimp in lemon juice for 30
minutes.
In a separate bowl, combine flour, cornstarch, salt and mix
well. Then, add eggs and milk. Mix until all the ingredients
are well incorporated.
Heat a shallow pan and pour-in the cooking oil. Once the
oil is hot enough, dip a piece of shrimp in the batter (leave
the tail uncovered) then deep-fry one at a time until the color of the outer part turns orange
yellow and the texture becomes crispy.
Heat should be on medium to low, to prevent over toasting the coat. Do not overcook
shrimp, drain from oil as soon as it turns lightly brown and crispy. Shrimps cooks in less than
3 minutes. It shrinks and becomes rubbery when over cooked.
Drain from the pan, and transfer to a plate with paper towels (to absorb drips of oil).
Serve with sweet and sour sauce.

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SPICY BINAGOONGANG BAKA

Mga Sangkap:

1 kilo karne ng baka (hiwain)

2 knorr beef cubes
5 butil bawang (pinitpit at hiniwa-hiwa)
1 medium pulang sibuyas (hiwain ng maninipis)
3 medium kamatis (hiwain na pang-gisa)
1/4 tasa na bagoong
1 o 2 kutsarita asukal
1/2 kutsarita pamintang durog
tubig
mantika
Siling haba, hiniwa (optional)

Paraan ng Pagluluto:
Pakuluan at palambutin ang karne sa tubig na may knorr beef cubes ng 45 minuto sa
isang pressure cooker o sa kaldero ng 2 oras sa mahinang apoy.
Pakuluan ito hangang malambot na. Kapag malambot na ang baka ay maari na itong
hanguin sa tubig. Itabi muna. (Upang malaman kung talagang malambot na ang baka ay
tusukin ng toothpick ang karne.)
Samantala, sa isang kawali ay magisa ng bawang, sibuyas at kamatis. Isunod naman ang
bagoong at asukal.
Haluin haluin ito ng 3 minuto o hanggang sa maluto ang bagoong. At ibudbud ang paminta.
Ilagay ang karne ng baka at hiniwang siling haba. Haluin itong maigi para pumantay ang lasa
ng ginisang bagoong sa baka. Kung nais na maging saucy, dagdagan ng ilang kutsarang
tubig at hayaan itong kumulo at lumapot ng bahagya.
Maari ng patayin ang apoy. Maghanda ng mainit na kanin. Kainan time.

CHIXSTEK (CHICKEN BISTEK)

Ingredients:
1 kilogram chicken (legs and thigh parts)
1 head garlic, crushed
1 medium white onion, peel and sliced in rings
1 ½ tablespoon reno liver spread
6 pieces calamansi
¾ cup soy sauce
2 tbsp cooking oil
1 cup water
1 tablespoon ground pepper
pinch of salt
1 medium white onion, slice in rings (garnish)

Instructions:
Prepare chicken:
Wash chicken, drain excess water.

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Marinate:
In a mixing bowl, marinate chicken with 1 onion, ground pepper, crushed garlic, juice of 3 pcs
calamansi and ¾ cup soy sauce. Marinate for 30 minutes to 1 hour inside the refrigerator.
Cook the Chicken:
Separate chicken in a plate and drain excess sauce. Reserve marinate sauce and separate
garlic and onions. In a large pan, heat oil and sautè garlic onions and chicken. Let it cook over
medium to low heat for about 5-10 minutes until brownish and juice from chicken runs clear.
If you notice too much oil comes out from chicken skin. Discard excess oil.
Pour in ¾ cup reserve marinade and one cup water. (adjust soy sauce if marinade sauce left is
less than ¾). Let it boil and simmer for about 30 minutes. Then add in 1 ½ tablespoon liver
spread, mix it well until incorporated to the sauce. Season with salt, add squeezed juice of 3
pieces calamansi and continue to simmer for about 10 minutes more over low heat possible.
Toss in sliced onion rings. Turn off heat, cover pan and let residual heat cook onions.
Serve and enjoy!

MAMA’S CHICKEN ESTOFADO

Ingredients:
1 whole chicken or leg quarters (at least 1 kilo)
For marinade:
 4 cloves garlic, crushed
 ½ cup soy sauce
 ½ cup cane vinegar
 ½ cup sprite
 Pineapple juice
 Salt and pepper
 For main cooking:
 2 bay leaves
 3 Tbsp light olive oil
 3 cloves garlic, minced
 1 medium-sized onion, sliced
 ½ cup tomatoes, chopped
 1 cup chicken broth
 3 medium-sized potatoes, quartered
 2 medium sized carrots, sliced in about ½ inch think diagonals
 3 plantain bananas, sliced
 2 Tbsp muscovado sugar or brown sugar

Instructions:
1. Rub chicken with salt, pepper. Then, marinate with cane vinegar, sprite, pineapple
juice, crushed garlic and soy sauce. Let it sit overnight if possible or at least 30
minutes. The longer the better. Drain and reserve marinade.
2. In a large pan over medium heat, brown potatoes,carrots and bananas in light olive oil.
Remove from pan and set aside.
3. In the same pan, using low heat lightly brown chicken (on both sides). Remove from
pan and set aside.
4. Saute garlic, onion and tomatoes in the same pan until tomatoes are soft. Add
marinade and sugar. Season with salt and black pepper to suit your taste. Bring to a
boil.

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 5. Using low heat, add back the chicken in the sauce. Cover pot and simmer for 30
minutes or until chicken is tender.
6. Add carrots potatoes and bay leaves. Simmer without cover for another 5 minutes or
until carrots are cooked.
7. Transfer chicken, potatoes and carrots to a serving plate. Place fried banana plantains
on the side. Pour sauce on it.
Serve with hot rice. Enjoy!

You may also add your choice of alternate ingredients: Like pineapple or olives, raisins,
bell pepper. To add a kick of spiciness, add one or two chilis.

GINATAANG SITAW AT KALABASA WITH CRUNCHY DILIS

Ingredients:
1 lb squash (kalabasa), sliced into cubes
8 pieces string beans (sitaw), cut into 2 inch pieces
¾ cup dilis (fried)
2 cups of coconut milk
1 medium yellow onion, chopped
5 cloves garlic, crushed
⅛ teaspoon ground black pepper
2 to 2½ tablespoons fish sauce
3 tablespoons cooking oil

Instructions
1. Heat the oil in a pan. Saute the garlic and onion. Once the onion starts to get soft, add
the fried dilis.
2. Put-in the kalabasa (squash). Continue to stir fry for 1 minute.
3. Pour-in coconut milk and bring to a boil. Cover and cook for 5 to 6 minutes or until
the water evaporates.
4. Stir in the string beans.Cook for 2 minutes in medium heat.
5. Add fish sauce and ground black pepper. Cook for 1 to 3 minutes more. Transfer to a
serving plate.
6. Share and enjoy!

HUMBA

Ingredients

 800g deboned pork hock, cubed (you can

use any other pork part, I just like this part
for this recipe)
 6 hard-boiled eggs
 2 cups water
 1/3 cup vinegar
 1/4 cup brown sugar
 1/3 cup Philippine Soy Sauce or Kikkoman
(use of other soy sauce will yield a
different taste)
 3 pcs bay leaf
 freshly ground black pepper
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 6 cloves garlic, minced
 oil

Instructions:
1. In a pot add oil and using medium heat sauté garlic until it becomes golden brown.
2. Add pork pieces and brown on all sides.
3. Add water, vinegar, brown sugar, soy sauce and bay leaf then bring to a boil and
simmer for an hour if you are using pork belly and an hour and a half if using
pork hock. Add more water if required but the final consistency should be thick.
4. Add hard boiled eggs, season with freshly ground black pepper then simmer for
additional 10 minutes.

PORK DINUGUAN WITH COCONUT MILK

Ingredients:
2 cups gata ng niyog
1 kilograms pork meat and intestines (cut into small slices)
3 to 4 cups pork blood
4 cloves minced garlic
1 chopped onion 
1 minced ginger
3 long green chili pepper (siling pang sigang)
6 tablespoon vinegar
2 pcs bay leaves (dahon ng laurel)
1 green papaya/sayote (cut into cubes) *optional
salt and ground pepper

Instructions:
1. In a large bowl, combine pork blood, coconut milk, and vinegar.
2. In a large pan, sautè garlic, ginger, onion. Add pork and stir fry in oil until lightly
brown on all sides.
3. Next, toss in the slices of green papaya/sayote and add bay leaves (dahon ng laurel).
4. Pour blood mixture and simmer for about 5 minutes over medium to low heat.
5. Season with salt and ground pepper according to taste preference.
6. Adjust heat to low and let it simmer for additional 2-3 minutes.
7. Add long green chili pepper and cover pot to slightly cook. Turn off heat. 

CHICKEN BICOL EXPRESS SPECIAL

Ingredients:
 1/2 kilo of chicken breast fillet, sliced into
serving pieces
 3 cups coconut milk
 ½ cup Siling Haba, sliced diagonally (Long
Green Chili pepper)
 1-2 tablespoon of bagoong alamang or
sautéed shrimp paste
 4 cloves garlic, minced
 1 onion, chopped
 3 pieces siling labuyo (cayenne pepper)
 2 tablespoons vegetable oil
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  Patis or fish sauce to taste

Instructions:
1. Soak siling haba slices (long green chili pepper) in a bowl with water and salt for about
30 minutes. Rinse and drain water. Set it aside.
2. In a wok, heat an oil to sauté garlic and onion until fragrant. Toss the chicken
and sautéuntil it slightly golden brown. Add shrimp paste and season with ground
pepper. Mix it well and toss it together for about a minute or two.
3. Add coconut milk and let it boil and simmer over low heat until sauce is slightly thick
in texture.
4. Then add your sliced siling haba and siling labuyo (cayenne pepper). Season with fish
sauce to taste. Stir it well and turn off heat.
5. Serve it hot with a platter of hot steamed rice. Enjoy!

HIGADILLO

Ingredients:
1 kilogram pork belly, cut into strips
1 onion, minced    
2 tomatoes, sliced    
4 cloves garlic, minced    
1/2 cup pork or beef liver, cut into strips     
1/4 cup water    
2 tbsp sugar     
2 tbsp vinegar     
3/4 cup sarsa ni Mang Tomas (lechon sauce
or liver sauce) 
2 tbsp fish sauce    
cooking oil 
Salt and pepper to taste
1 Dahon ng laurel (bay leaf)

Instructions:

In a pan, heat oil and sautè garlic until lightly brownish but not toasted. Add minced onions
and sautè until translucent. Add sliced tomatoes and mashed it with a large spoonto squeeze
out juice.
   
Next, add the strips of pork and liver. Let it cook and simmer over low heat for about 20
minutes until the meat becomes tender.

Season with patis and continue to cook. Pour in

water and vinegar. But don’t stir it. Cover pan and let it simmer for additional 5 minutes.
   
Then, sprinkle sugar, add bay leaf and pour in sarsa ni mang tomas. Simmer for additional 10
minutes to thicken the sauce. Season with salt and pepper to adjust taste if needed. Turn off
heat.

Serve hot and enjoy!

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ADOBONG BULALO

Ingredients:
2-4 pcs beef shanks/knuckles
100ml soy sauce
⅓ cup vinegar (80ml)
1 head garlic, minced
2 pcs. chili finger, chopped (siling pangsigang)
1 pc. bay leaf
salt and pepper, to taste
water (as needed)

Instructions:
Season beef with salt and pepper to taste. and boil
bulalo in large pot with enough water. Boil and
simmer for 1 ½   hours or more until meat becomes
very tender.

Transfer excess broth and reserve. Pour in vinegar,

soy sauce, 1 cup beef broth, chilis, garlic and bay
leaf. Cook it again and simmer over low heat until
the adobo sauce is absorbed into the meat (about
30-45 minutes). Serve hot and enjoy!

CHICKEN TIM

Ingredients:
1 kilogram chicken, serving size
1 can pineapple slices
1 can pineapple juice (400 grams)
2 tablespoon soy sauce
2 tablespoon oyster sauce
3 tbsp brown sugar
1 tablespoon vinegar
salt and pepper to taste
4 cloves garlic
1 onion, chopped
oil
1 red chili pepper (siling labuyo)
1 star anise
1 dahon ng laurel

Slurry:
1 tbsp of cornstarch, mixed well with 4 tbsp water.

Instructions:
In a bowl, combine soy sauce, oyster sauce,
pineapple juice, brown sugar, vinegar, salt and
pepper to taste. Marinate chicken pieces for 1 hour.

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After the the marination time, drain chicken and reserve marinade sauce.
In a pan, heat oil to sauté garlic and onions until soft and fragrant. Add the chicken and fry it
together with sauteed garlic and onions. Fry the chicken until golden brown.
Pour in the marinade sauce, pineapple slices, star anise and laurel. Let it simmer over low
heat for 45 minutes.
Lastly, add the slurry mixture to thicken the sauce and simmer for a few more minutes.

PINANGAT NG BICOL (TILMOK OR TINUKTUK)

Ingredients:
½ kg freshwater shrimp, peeled and seasoned
with 1 ½ tbsp salt
600g meat of young coconut (about 5
young coconuts), grated
2 onions, chopped
2 tbsp. grated ginger
6 cloves garlic
Few pieces of chillies
20 to 30 fresh taro leaves (should be intact with
no holes)
kitchen string with which to tie each pinangat
6 to 8 stalks of lemongrass (lower white portions only), smashed
3 to 4 cups Pure coconut milk

For the sauce/ topping:

2 cups thick coconut cream
5 cloves garlic, finely chopped
4 shallots, finely chopped
2 stalks lemongrass (lower white stalks), sliced
salt to taste
3 to 5 spring onions, finely chopped

Instructions:

Combine the shrimp, grated young coconut, onion, ginger, garlic and chillies and chopthem

together using a large knife or cleaver until the mixture looks like cornmeal. I used the food
processor for this task.
Wrap 2 to 3 tablespoons of the mixture in two (overlapping) taro leaves and tie each with a
kitchen string. I did not have kitchen string so I made use of the stalk of the taro leaves.
Line a heavy-bottom pot with the smashed lemongrass and arrange the pinangat pieces on
top. Pour the thin coconut milk over the pinangat.
Cover the pot and simmer over low heat, shaking it once in a while to prevent burning. The
pinangat is done when the taro leaves are already soft or when all of the thin coconutmilk
has evaporated.
While the pinangat is cooking, boil together in a separate saucepan the thick coconutcream,
garlic, shallots and lemon grass.
Season with salt and simmer until the mixture resembles a thick creamy sauce. Sprinkle the
spring onions on top and remove from heat.To serve, arrange the pinangat in a wide platter
and top with the sauce.

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HOMEMADE LUMPIANG SARIWA, LUMPIA WRAPPER AND SPECIAL LUMPIA SAUCE

Filling:
2 cups ubod or (alternatively sweet
potato, cubed)
2 tbsp fish sauce (patis)
1 ½ cup carrots, julienned
½ cup water
½ cup peanuts, crushed
6 pieces Lettuce leaves
½ lb pork, thinly sliced
1 pack extra firm tofu, sliced in strips
1 cup shrimp, shelled and deveined
2 cups string beans (baguio beans), chopped
1 medium sized onions, chopped
3 tbsp garlic, minced
1 pork cube

Lumpia Wrapper ingredients: For the Lumpia Sauce:

1 cup all-purpose flour 2-3/4 cups water
2 pieces raw eggs ¼ cup soy sauce
2 tbsp cooking oil ¾ cup brown sugar
½ tsp salt ½ teaspoon salt
1½ cups milk 1 cup unsalted peanuts, ground
1 head garlic (about 3 tablespoons), peeled
and minced
3 tablespoons cornstarch
2 tablespoons peanut butter

For the Filling:

Heat a pan and pour-in the cooking oil, sauté the garlic is brownish and onions becomes
transparent. Add pork and cook until color turns light brown. Add pork cube and add ½ cup
water then simmer until pork is tender.

Then add the shrimps, followed by ubod. Saute and cook for 5 minutes until ubod is tender.

Next, add your tofu and cook for a few more minutes. Add carrots and string beans. Add
patis (fish sauce) and stir. Set aside.

For the Homemade Lumpia Wrapper:

In a mixing bowl, Crack 2 eggs and beat. 

Pour milk and continue beating. 
Season with salt, add all-purpose flour. Whisk until smooth. Add vegetable oil and combine
well.

To Cook Lumpia Wrapper: 

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Use a non-stick pan, over lowest heat.
Spray the pan with oil or grease with butter.

Pour-in the wrapper mixture (about half a cup) and tilt the pan to distribute the liquid
evenly. 

Cook until the top part of the mixture is dry (about 2 minutes). Using a spatula, remove the
cooked mixture and place in a flat plate. (no need to turn it over). Set aside

How to Wrap the filling:

Place the wrapper in a plate then place a lettuce leaf in the middle top part of the wrapper.
Spoon the filling and place in the middle of the wrapper (over the lettuce leaf). 

Close the wrapper by folding the wrapper just like an envelope and roll it on the side. Sealing
it with a hints of water. .

Pour the sauce over the Lumpiang Sariwa and garnish with crushed peanuts and minced
garlic.

How to Cook Lumpia Sauce

In a sauce pot over medium heat, combine 2-1/2 cups of the water, soy sauce, brown sugar
and salt. Bring to a boil, stirring regularly, until sugar is dissolved. Add garlic and peanuts.
Continue to cook for about 2 to 3 minutes. Lower down heat, stir cornstarch and the
remaining ¼ cup water in a small bowl. Then, pour it in the sauce pot. Stir regularly, until
sauce is thick. Add peanut butter and mix until smooth and well incorporated. Turn off heat.

Serve and enjoy your delicious homemade lumpiang Sariwa, lumpia Wrapper and Special
Lumpia Sauce!

BAKA TIM (ALA PATA TIM STYLE)

Ingredients:
1 Kilogram Beef (mechado cut)
1 can Dole pineapple slice, reserve juice
1 small can pineapple juice, (unsweetened)
5 tablespoon premium light soy sauce (or soy sauce)
3 tablespoon apple cider vinegar (or white vinegar)
5 tablespoon oyster sauce (I used Panda)
2 tablespoon brown sugar
2 cups beef broth* (8 oz. per cup)
1-2 star anise
2 bay leaves (dahon ng laurel)
2 teaspoon sesame oil
2-4 cups hot water, (8 oz. per cup)
1 tbsp rice wine (optional)
3 cloves garlic,minced
1 small onion, chopped

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salt and pepper
*alternatively dissolved beef broth cubes or knorr cubes

Slurry:
(optional sauce thickener)
Dissolve 2 tablespoon cornstarch + ¼ cup water

Instructions:
In a large pot, marinate beef with 3 tbsp vinegar, 5 tbsp soy sauce, 5 tbsp oyster sauce, 1
star anise, 2 bay leaves, 2 tablespoon brown sugar, 1 small can unsweetened dole pineapple
juice (240ml).  Cover pot and let it marinate for at least an hour. Set aside.
After marination time, heat pot over medium heat. Start cooking beef with the marinade
sauce. Let the marinade sink in to the beef as you let it simmer over low heat.  Once the
sauce is reduced, you can add 2 cups beef broth.
Cover pot, let it boil and simmer for about 2 hours and 15 minutes. You need to watch over
your pot, and add hot water ½ cup at a time to prevent the sauce from drying up.
Adjust heat to high everytime you add more water and adjust it back to low when it starts to
boil. Cover pot and let it simmer.
Also, stir the beef from time to time to even out cooking and prevent the sauce from drying
up. Just a reminder to add the last batch of ½ cup reserve syrup on the final stage of
simmering the beef.
Once the beef is so tender by 2 hrs and 15 minutes (beef meat are almost falling off on the
sides), add the last ½ cup of reserve syrup. Add 2 tablespoon of light soy sauce and 1
staranise and stir well to combine.
Season with salt and pepper. Add the slurry mixture and stir to thicken the sauce. Add 2
teaspoon of sesame oil and stir well. Add the pineapple slices on top and let it cook for few
more seconds but do not mix, to prevent mashing up the pineapple slices.

PININYAHANG MANOK NG MARIKEÑO

Pre-marination Time: 3-8 hrs (overnight)

Ingredients:
1 kilogram chicken legs and breasts, chopped
bone-in (serving size)
2 cloves garlic, minced
1 medium onion, sliced thinly
1 medium can pineapple chunks, reserve syrup 
1 small can pineapple juice
1 red/green bell pepper, strips
1 1/2 cups fresh milk/or 1 can evap milk
(370ml)*
2 medium potatoes, sliced in wedges
1 fresh egg
1 cup grated cheese
1 can vienna sausage, sliced diagonally (the old ways, will use chorizo de bilbao)
Patis, salt and pepper, to taste

*adjust milk as needed

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Instructions:
In a small container with cover, marinate chicken in 1 can pineapple juice with pinch of salt
and pepper. (I used recycled ice cream tub). Let it marinate for 3-8 hours/overnight and place
inside chiller or refrigerator.
In a wok with little oil, fry wedges of potatoes until cooked through. Drain oil and set aside.
Followed by frying the vienna sausage or chorizo de bilbao. Set it aside.
Use the same wok, heat some oil and sauté garlic, sliced onions until fragrant and onions are
soft. Add in the chicken and marinate juice leftover.
Bring it to a boil and simmer over low heat; Toss and turn until chicken is tender and all the
marinade liquid evaporates. The chicken will turn oily and the sauce is somewhat sticking on
the sides of pan.
(Sangkutsahing mabuti ang manok. Hayaang nagmamantika at ang sabaw ng pinya ay
tuluyang ma-absorb ng manok.)
Add in grated cheese, pineapple chunks, some reserved syrup and bell pepper. Continue
cooking for 1 minute.
Pour in evaporated milk and let it simmer over low heat. Season with patis, salt and pepper to
taste.
Finish the cooking by breaking one whole egg and beat-in to the mixture. Mix it well.

SPECIAL BEEF CALDERETA

Ingredients:
1 kilo Beef brisket cut into squares
4 pcs 250ml Hunt’s Tomato Sauce
2 Pure foods Liver Spread
2 Large White Onion chopped
1 head Garlic chopped
2 Carrots sliced into bite size
2 Potatoes cut in squares
2 Green Bell pepper cut into square
1/2 cup Nestle All Purpose Cream
1 cup Grated Cheese
Pepper
1 Laurel Leaf
Dried Basil leaves (optional)
Salt
4 tbsp patis  (Fish Sauce)
4 tbsp Soy Sauce
2 tbsp brown sugar (optional)
1-2 chili peppers (labuyo), minced

Instructions:

1. Boil and simmer beef brisket, onions, laurel, basil and pepper in at least 1/2 liter water
for 1 hour and 45 minutes or until tender. Remove the scums that floats on top.Turn
off heat and take off laurel leaf.
2. On another pan, sauté garlic in very little oil until brownish. Drain from oil once garlic
is brownish and set it aside.
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 3. Beef brisket should be cook exactly 1 hr and 45 mins. So you can start adding carrots
and potatoes after 1 hour and 30 minutes
*Leave at least 2 cups beef broth on your pot and discard excess broth. (if you want a
thick sauce for your caldereta, don’t leave too much broth.)
4. Add in Tomato Sauce, chili peppers, carrots and potatoes.
Simmer for 5 minutes while stirring occasionally.
Add in garlic and liver spread and Nestle All Purpose cream. Stirring constantly.
5. Adjust taste by adding soy sauce, sugar, fish sauce and pinch of salt.
6. Finaly, add in bell pepper and 1 cup grated cheese. Cover pot and simmer 1 or 2 mins
more. Turn off heat.

NILAGANG BAKA

Mga sangkap:
 1/2 kilo beef shank kalitiran
 2 pcs sweet corn
 2 pcs patatas
 1 small carrots, sliced
 250g baguio beans
 1 tali bokchoy o petchay
 3 tbsp tanglad, tinadtad
 3 tbsp luya
 4 pcs bawang
 1 pc pulang sibuyas
 2 pcs siling haba
 2 tbsp pamintang buo
 Patis (ayon sa panlasa)

Mama’s Guide Instructions:

1. Maggisa ng bawang, sibuyas, luya at tanglad
2. Isunod ang karne ng baka at isangkutsa sa kaldero
3. Lagyan ng tubig ang sinangkutsang karne at hayaang kumulo ng mabuti
4. Tanggalin ang mga latak sa sabaw bago ilagay mais
5. Makalipas ang 10 minuto, ilagay ang siling haba,
carrots at patatas. Lutuin hanggang lumambot
6. Timplahan ng patis ayon sa panlasa bago ihalo ang
bokchoy at baguio beans. Pakuluin ng
ilang minuto pa.

CHEESY BEEF MECHADO RECIPE

Ingredients:
1 kg beef (mechado cut in super markets)
2 cans vienna sausage or hotdogs (sliced)
2 small bell pepper, strips
3 medium carrots ( sliced into bite size)
1 cup Cheese (cheddar cheese)
4 tbs soy sauce
3 tbs lemon or calamansi juice
4 (250g) pouch tomato sauce (i used 3 cheese clara ole)
1 large onion
15
9 cloves garlic
Salt & Black pepper
2 tbsp patis (fish sauce)
1-2 cups water
1 can sprite

Instructions:

1. Marinate beef, lemon juice, soy sauce and black pepper for 30 mins to 1 hour. Set
aside.
2. In a small pan, sautè garlic and onions until fragrant and soft. Turn off heat. Set aside.
3. In another large pot, add the marinated beef. Pour in sprite, water and sauteed garlic
and onions and ground pepper. Cover pot and let it simmer in a medium to low heat
until meat is tender. I boiled and let simmer in low heat with cover for about 1 and half
hour. Add little water if needed and occasionally stirring to avoid scorching the
bottom. Once the water is reduced, you can pour in the tomato sauce. Stir it from time
to time and use low heat. (Normal timeframe to make the beef tender is about 1 and
1/2 hour to 1 hour and 45 minutes depending on the beef). If you have pressure
cooker it takes about 1 hour.
4. 15 to 20 minutes before the beef becomes very tender, add your carrots and let it
simmer. Finally, add your bell pepper and sausages and let it cook for additional 2
minutes. Season with patis and salt. Turn off heat. Sprinkle with grated cheese and stir.

KALDERETANG MANOK

Sangkap:
1 kilong manok (hiniwa sa serving size)
3 pirasong butil ng bawang (dikdikin)
1 pirasong sibuyas (hiwain)
500 grams na tomato sauce
85 grams na liver spread
2 pirasong patatas na malaki (cube cut)
3 kutsarang mantika
2 kutsaritang patis
1/3 tasa ng suka
3 tasang tubig
2 pirasong bell pepper(hiniwa ng pahaba)
4 na pirasong siling labuyo (optional)
asin
paminta

Paraan Ng Pagluluto:
Sa isang kawali, mag init ng kaunting mantika at iprito ang patatas hanggang sa maluto.
Isantabi muna
Gamitin muli ang kawali at mag-gisa naman ng bawang at sibuyas hangang ito ay bumango.
Idagdag ang manok at halu-haluin kasama ng ginisang bawang at sibuyas. Hayaan itong
maluto ng bahagya ng 5 minuto.
Pagkatapos ay idagdag naman ang suka, bell pepper at tomato sauce. Pakuluin ito gamit ang
katamtamang apoy.
Magdagdag ng konting tubig at haluin mabuti. Hayaan itong kumulo hanggang sa maluto

16
ang manok sa loob ng 30 minuto gamit ang pinakamababang apoy.
Sumunod ay ilagay ang liver spread para lumapot ang sabaw.
Idagdag naman ang green peas at patatas. Haluin at hayaan itong kumulo sa mahinang apoy
ng 5 minuto hangang sa maluto ang patatas.
Timplahan ng patis at paminta. Patayin ang apoy. Serve and enjoy!

HAMONADONG LIEMPO NG BULACAN

Ingredients:
 1 kilo pork liempo
 4 kutsarang granulated sugar
 2 kutsarang pinong asin
 2 kutsarang sukang bulacan
 2 tasang pineapple juice
 2 kutsarang brown sugar
 1 tasang beer

Mama’s Guide Instructions:

1. Tanggalin ang balat ng liempo, hugasan ito
at patuyuin saka itabi.
2. Paghalu-haluin ang asukal, suka, asin saka
unti-unting ipahid sa liempo.
3. Tusok-tusukin ang liempo para manuot sa loob ng karne ang mga sangkap saka ito
ilagay sa refrigerator sa loob ng tatlong araw.
4. Bago lutuin, muling hugasan ang liempo.
5. Isalang ito sa apoy kasama ang mga sangkap na pineapple juice, brown sugar, at beer.
Hintaying lumapot ang sauce at lumambot ang karne.
6. Hanguin ito mula sa sarsa. Bago ito ihain, budburan ito ng puting asukal at saka
plantsahin gamit ang nagbabagang siyanse para mabalot ang hamon sa caramelized
sugar. Maari din gumamit ng torch na may apoy.

RED THAI CHICKEN WINGS RECIPE

Ingredients:
 8 pcs Chicken wings
 1 ½ tablespoons Thai red curry paste
 1 tablespoon + for deep-frying, cooking
 Oil
 1 tablespoon Ginger-garlic paste
 ½ cup flour (refined)
 1 Egg 
 1 tablespoon Garlic chopped
 1 tablespoon Red chilli sauce
 1 tablespoon Fish sauce
 1 tablespoon Tomato ketchup
 Salt to taste
 Crushed black peppercorns to taste
 6 pcs Basil leaves (optional)
 1 Spring onion greens (optional)

17
Instructions:
1. In a bowl, add chicken wings, ginger-garlic paste, salt and crushed peppercorns,
combine well and marinate for 10-15 minutes. Set aside.
2. In a separate bowl, combine refined flour, salt, crushed peppercorns, egg with little
water to form a thick batter and stir well. Add the prepared batter to chicken and mix
well.
3. Heat oil in a shallow pot for deep frying. Deep-fry chicken in hot oil till golden and
crisp. Drain on absorbent paper.
 
For the Sauce:
1. Heat 1 tablespoon oil in a non-stick pan. Add garlic, mix and sauté for 30 seconds.
Slice spring onion bulb, add to the pan and mix well.
2. Add Thai red curry and mix well. Add little water, mix and cook for a minute. Add
red chilli sauce, fish sauce and tomato ketchup and mix well. Add some water, stir and
cook over lowest heat for a minute.
3. Add fried chicken to the sauce and toss to mix.
4. Add chopped basil leaves and toss to mix. Add some chopped spring onion greens
(reserve for garnish). Toss and mix well.

PINAIS NA HIPON NG QUEZON

Ingredients:
 Ulang o hipong ilog(hiwain ng maliliit)
 Alangan (buko)
 Sabaw ng buko
 Asin
 Asukal
 Paminta
 Bawang (tadtarin)
 Dahon ng saging
 Kamamba

Instructions:
1. Linisin ng mabuti ang hipong ilog.
2. Sa isang mangkok, timplahan ng asin, asukal, bawang at paminta ang buko. Ilatag ang
dahon ng kamamba at ilagay ang timpladong buko. Ilagay sa ibabaw ang ulang.
3. Ibalot sa dahon ng saging at talian.
4. Sa isang kaserola, pakuluan ang binalot sa sabaw ng buko at hintaying matuyo.

BEEF BOURGUIGNON

Ingredients:
 1/4 cup all-purpose flour
 1 teaspoon salt
 1 teaspoon ground black pepper
 2 lbs cubed stew meat
 4 tablespoons butter
 1 onion, chopped
 1 red pepper, diced
18
  3 garlic cloves, minced
 1 lb button mushroom (Cleaned left whole)
 1 lb white pearl onion, peeled
 4 carrots, peeled and sliced into 1/2 inch pieces
 2 cups red wine
 1 bay leaf
 3 tablespoons chopped fresh parsley
 1 teaspoon dried thyme

Instructions:
1. In a bowl, mix flour, salt and ground black pepper.
2. Roll and coat beef cubes with flour mixture.
3. Melt the butter in wok over medium heat.
4. Add the meat and brown well on all sides using medium to high heat.
5. Add the onion, carrots, mushrooms, red pepper, and garlic to it.
6. Saute for 5 to 10 minutes, or until onion is tender.
7. Add the wine, bay leaf, parsley, and thyme.
8. Bake, covered, at 350 degrees for 2 1/2 hours.
9. Remove cover and bake for 30 more minutes.
10. If needed add more wine, chicken broth, or water.
11. Garnish with parsley and crumbled bacon.

BEIJING BEEF

Ingredients:
8 oz flank steak, sirloin or beef flap, cut against the grain into 1/4 inch slices
2 tablespoons oil
2 cloves garlic, minced
1/2 medium-sized yellow onion, big slice
1/2 medium-sized red bell pepper, cut into wedges
Cornstarch, to dust beef for deep-frying
Salt and sugar to taste

Marinade:
1 egg, beaten
1/2 teaspoon cornstarch
A dash of ground white pepper
1/2 teaspoon salt

Beijing Sauce:
4 tablespoons water
2 tablespoons sugar
1 1/2 tablespoons ketchup
3 tablespoons Hoisin sauce
2 teaspoons light soy sauce
1 teaspoon oyster sauce
2 teaspoons sweet chili sauce
1-2 teaspoons crushed chili peppers
1 tablespoon apple cider vinegar

Instructions:
19
In a medium bowl, add and mix all marinade ingredients. Marinate the beef for 15 minutes.
Prepare another bowl and combine all the Beijing Sauce ingredients in the list above. Then
set it aside while preparing the beef.
Add cornstarch in a container with cover. Toss marinated beef in cornstarch, cover the
container and shake it well until evenly coated. Set aside in the refrigerator.

Frying:
In a pan, heat up enough oil over high heat. Do a second coat of cornstarch for the beef
slices. Coat it well and shake off the excess cornstarch from beef slices.
Prepare to deep-fry beef (by batches and don’t over crowd pan). Drop in the beef slices and
deep-fry for 1-2 minutes or until light golden brown then drain from oil. Transfer to a serving
plate lined with paper towels. Set aside.
In another pan, heat up the oil over high heat. Saute onion and bell pepper, add in the garlic
and saute for about 10 seconds. Turn off heat and remove from pan.
In the same pan, over medium-high heat, pour in the Beijing sauce mixture. Let it simmer
until sauce becomes it thick. Adjust seasoning to your taste.
Add in the beef and sauteed onion, bell pepper, and garlic. Toss it well for 1 minute or until
the beef is completely cooked through.

KALDERETA SA GATA AT PEANUT BUTTER

Sangkap:
 1 kilo beef brisket or beef cubes
 2 Tablespoon Butter
 1 tablespoon Olive Oil
 6-8 garlic cloves, crushed
 2 medium white onions, chopped
 5 Tomatoes, diced
 1 teaspoon Salt
 ½ teaspoon, ground Black Pepper
 2 teaspoons, Fish Sauce*
 2 Bay leaves
 2 cups Beef broth (or water)
 1 can of SM Bonus Coconut Cream
(Pwede rin ang coconut milk)
 2 medium potatoes, chopped into 1”
cubes
 2 medium carrots, sliced into 1” cubes
 Additional oil for frying the potatoes and carrots
 1 Red Bell Pepper, chopped
 1 Chili/hot pepper of choice or ¼-½ teaspoon Red Chili flakes* (optional)
 100 ml Del Monte Filipino style tomato sauce
 2 Tablespoons, Peanut Butter (I used Lady’s choice)

Paraan ng Pagluluto:
1) Painitin ang kaunting olive oil at butter sa (medium-heat) sa isang malalim na kawali.
Kapag tunaw na ang butter ay ilagay ang baka at isangkutsa hanggang
maging brownishang kulay o hangang sa maluto ang baka. Isalin sa mangkok at
ihiwalay ang mantika sa pangisa mamaya.
2) Gamitin muli ang kawali at lagyan ng kaunting mantika na pinagprituhan ng baka.
Igisa ang sibuyas at bawang hanggang bumango. Ihalo ang diced tomatoes at lutuin
20
 ng mga 3-4 minutes hanggang lumambot ito. Idagdag ang ginisang karne. Halu-
haluin. Budburan ng asin at paminta. Tikman at  lagyan ng patis kung kinakailangan.
Ihalo na rin ang dahon ng laurel.
3) Isalin ito sa malaking kaldero, ibuhos ang beef broth o tubig at kasama
ng coconutcream. Takpan at pakuluin. Hinaan ang apoy sa mababang apoy at
palambutin ang baka sa loob ng 2 hours. Magdagdag ng paunti unting tubig upang
hindi matuyuan ng sauce habang pinapalambot pa ang baka. (about 1 cup lamang)
4) Siguraduhin malambot na ang baka gamit ang tinidor. Perfect na sa lambot ang baka
kapag madaling maghiwalay ang laman kapag tinusok ng tinidor. Bantayan at halu-
haluin upang hindi masunog sa ilalim or manikit. 
5) Habang pinapakuluan ang baka, i prito ang mga hiniwang patatas at carrots. Kapag
sigurado ng malambot na ang karne. Maari mo ng ihalo ang patatas, carrots at bell
peppers.
6) Ihalo na rin ang sili flakes kung ninanais ng medyo maanghang. Lutuin ng mga 5
minuto o kapag lumambot na ang mga bell peppers. Ihalo ang peanut butter at
tomato sauce.
7) Haluin maigi at timplahan ng naaayon sa inyong panlasa (asin, paminta at patis).
Haluin at palaputin maigi ang sauce, ngunit huwag hayaang mag curdle ang coconut.
Patayin ang apoy kapag malapot na ang sauce.

Notes: Palatandaan na nagcurdle na ang coconut milk kapag nagmamantika na ito.

SAVORY BEEF

Ingredients:
 1 kilo Beef Sirloin, cut into thin strips

Marinade:
 5 tbsp Sugar,
 1 tsp Black Pepper
 3 tsp SM Bonus Cooking Rice Wine*
 1/3 cup Sesame oil*
 2 tsp sesame seed*
 1/3 cup Soy sauce
 1/3 cup Sprite

Sauce:
 1 medium white onion, chopped
 5 cloves garlic, minced
 1 medium potato cut into strips
 1 tsp annatto seeds soaked in 3 tbsp water
 1 can Jolly sliced mushrooms
 1 cup soy sauce
 ¼ cup Apple cider vinegar
 1 cup water
 3 tbsp patis or fish sauce
 1 tbsp sugar
 Salt and pepper to taste
 1 tsp dried chili or labuyo, optional (adjust to
your preference)

21
Instructions:
Marinate: Remove the blood from the meat with kitchen paper. Add all marinate ingredients
to beef and mix very gently.
Let the ingredients soften the beef. Seal the top and leave in the fridge for at least 30
minutes. I let it sit for 3 hours.

Cooking: In a large pan, saute garlic and onion in little oil. Add potatoes to slightly fry.
Separate beef from marinade, and set aside marinade sauce for later.
In medium heat, add beef to the pan and fry until brown, about 10 minutes.
Pour leftover marinade sauce and let it simmer and absorbed the flavor using low heat about
15 minutes.
Once sauce is a little bit dried out, add 1 cup of water and let it simmer in very low heat for
additional 30 minutes.
Pour in soy sauce, apple cider vinegar. Let it simmer in low heat and cover pan without
stirring for a few minutes. Add sliced mushrooms, annatto water, dried chili, patis, sugar and
salt to taste. Stir and continue to simmer until beef is tender enough and sauce is very thick.
Turn off heat once you see beef is perfectly tender. Serve with rice and enjoy!

PORK AND CHICKEN LIVER ADOBO WITH EGGS

Ingredients:
 200g pork, chopped (kasim)
 200g chicken liver
 3-4 pcs boiled eggs
 1 tbs olive oil/canola oil
 6 cloves garlic, minced
 1 medium onion, chopped
 1 sm red bell pepper, julienned
 2 tbs soy sauce
 1/4 cup water
 1 tsp ground black pepper
 1-1/2 tbs white vinegar
 1 tsp salt
 2 bay leaves
 3-4 pcs hard boiled eggs, shells removed
 
Mama’s Guide Instructions:
1. Rinse chicken liver with clean water.
2. Heat a frying pan over low heat then add 1 tbs of olive oil.
3. Sauté garlic and onion until slightly browned. Add pork and cook for a few minutes
until it turns brown. Then add chicken liver, cook until the liver completely changes in
color.
4. Once the pork and liver is cooked, add soy sauce, vinegar, water, pepper, sugar
and bay leaves. Simmer till the water reduces. Add boiled eggs and red bell pepper.
5. Simmer for 2 minutes or until the sauce is reduced. Serve with hot steamed rice. Enjoy!

PAKSIW NA LECHON MANOK

22
Ingredients:
8 cloves garlic, crushed
1 pc medium onion, sliced
1 whole (750 g) cooked lechon manok, cut-up
1 can (234 g) Fresh Cut Pineapple Chunks
2 pc laurel leaves
3 tbsp Cane Vinegar
1 tsp liquid seasoning
1/4 tsp iodized fine salt (or 1/4 tbsp iodized rock salt)
1/2 cup lechon sauce
2 tbsp brown sugar

Instructions:
1. In a wok, heat oil to saute garlic, onion and chicken
for 2-3 minutes over medium heat.
2. Pour 1/4 cup of water and add all listed ingredients.
3. Cover and simmer for 20 minutes.
4. Serve hot and enjoy!

Cooking tips: you may add boiled quail eggs upon serving.

SZECHUAN BEEF

Ingredients:
 2 tbsp soy sauce
 2 tsp rice vinegar
 Salt and freshly ground black pepper
 1 level tsp cornflour
 2cm piece of root ginger peeled and
sliced
 500g Lean beef steak, all visible fat
removed, cut into bite size pieces
 cooking oil
 2 garlic cloves, crushed
 2 red chillies, deseeded and thinly sliced
(extra to garnish)
 ½ tsp szechuan peppercorns, crushed
 chinese 5 spice powder, pinch
 1 red pepper – deseeded and cut into chunks
 1 yellow pepper – deseeded and cut into chunks
 1 spring onion, finely chopped to garnish
 1 can baby corns, (optional)
 bunch of snowpea (sitsaro), optional

Instructions:
1. Combine soy sauce, vinegar, ½ tsp salt, cornflour and ginger in a bowl with 1 tbsp
water and mix. Add the steak and stir to coat well. Let it marinate in a cool place for 30
minutes in a tight container or with cover.

23
 2. Heat an oil over a medium-high heat. Saute garlic, chilli, Szechuan peppercorns, baby
corns, five spice and cook for 1 minute. Add the marinated beef (reserve marinade)
and stir fry for 2-3 mins. Remove and keep warm.
3. Toss in the peppers and snowpea into the pan and stir-fry for 2 minutes then return
the steak and the marinade to the wok. Fry quickly over a medium heat for 1 minute.
4. Season with black pepper, sprinkle with spring onion and extra chilli.

SINIGANG FRIED CHICKEN

Ingredients:
 1 kg Fresh Chicken Drumsticks and thighs,
cleaned and dried
 1 pack sinigang mix
 3 tbsp fish sauce
 Oil for deep-frying

Instructions:
Marinate chicken drumstick or thigh part with 1
pack Sinigang Mix powder and Patis (fish sauce)
for 30 minutes or more. Set aside in fridge.

Prepare pan and heat enough oil for deep frying

from medium to high heat. Once oil is very hot. Fry your chicken by batch 3-4 pieces at a
time to avoid overcrowding.
Fry it until its golden brown in color.
Once cooked, drain in paper to remove excess oil.

CHICKEN SISIG

Ingredients:
 1/4 kg chicken breast fillet
 100 g chicken liver, chopped
 5 cloves garlic, minced
 1 pc medium red onion, chopped
 1 pc small red peppers, chopped
 1 pc long green chili pepper (siling
haba)
 1 cup pineapple tidbits, drained
(reserve syrup)
 1 1/2 tsp liquid seasoning
 1 1/2 tsp sinigang mix
 1 egg

Instructions:
1. In a bowl, combine chicken breast, liver, pineapple syrup, 1/4 tbsp salt and marinate
for 30 minutes. Drain marinate and minced chicken. Set aside.

24
 2. In a wok, heat an oil and saute garlic, onions, chicken and liver over medium heat for
about 8 minutes. Add the peppers and siling haba. Saute for additional 2 minutes.
3. Lastly, toss in the pineapple tidbits, liquid seasoning, sinigang mix and salt and pepper
to taste. Cook over high heat with constant mixing until slightly toasted.
4. Heat sizzling plate then add the chicken sisig mixture. Quickly crack an egg on top
while sizzling plate is so hot.
5. Serve with calamansi on the side and liquid seasoning to adjust taste if needed. Enjoy!

BEEF BROCCOLI CHINESE STYLE

Ingredients:
1/2 pound flank or sirloin steak
1 1/2 teaspoons soy sauce
1 teaspoon cornstarch
Freshly ground black pepper
1 pound broccoli, cut into bite-size florets
1 tablespoon vegetable cooking oil
1 clove garlic, finely minced
1 teaspoon grated fresh ginger
1 carrot, sliced in flower shapes
1 can sliced button mushrooms, rinse and drain. (I
bought the sliced mushrooms, Jolly brand)

For The Stir Fry Sauce:

3 tablespoons oyster sauce
2 teaspoons Chinese rice wine (or dry sherry)
2 teaspoons Chinese black vinegar (or
young balsamic vinegar)

Mama’s Guide Instructions:

1. Using a sharp knife, slice your flank steak thinly (across the grain). Grab a medium
bowl, combine the beef with the soy sauce, cornstarch and black pepper. Let it
marinate for 10 minutes or longer at room temperature.
2. In a small bowl, combine all ingredients for the Stir-Fry Sauce.
3. In a large pan, add 1 cup of water and bring to a boil. Add the broccoli and cover to
steam for 3 minutes. The broccoli should be bright green, crisp tender and you should
be able to pierce the stem with a fork. Drain.
4. Drain the water in the pan and dry it well. Set the pan over high heat, swirl in the
cooking oil. Once your pan is hot, place the marinated beef carefully one by one. You
can use tongs to spread the beef out all over the surface of the pan in one layer. Let it
cook, undisturbed, for 2 minutes, until nicely browned. Turn over the beef to cook the
other side.
5. Push the beef aside and add in the garlic and ginger. Stir fry the garlic and ginger for
30 seconds or until cooked. Then sautee it with the beef. Add carrots slices and stir fry
until cooked.
6. Add in the Stir-fry Sauce and stir well. Simmer until the sauce is becomes very thick
that it coats the back of your spoon (about 15 seconds). Toss the cooked broccoli and
mushroom slices back into the pan and stir to coat well.

25
CHOPSUEY (SAUTED CHICKEN, VEGETABLES AND QUAIL EGGS)

Ingredients:
 1 chicken breast, cut into strips
 Mixed vegetables
(carrots, broccoli, cauliflower, snow peas,
young corn, sayote or any vegetables you
want.)
 1 medium size onion
 3 cloves garlic crushed
 3 tbs butter-optional
 1 tbs vegetable oil or 2 tbs of cooking oil
if no butter
 2 tbs cornstarch diluted in 4 tbs of water
 salt, bit of sugar and pepper to taste
 quail eggs, boiled-optional

Instructions:
1. In a pan, heat a little vegetable oil and add 1 tablespoon of butter. Sauté garlic, onion
until soft and fragrant. Add chicken meat and stir fry. Toss in mix vegetables and add
remaining butter and continue to sauté.
2. Season with sugar, salt and pepper. Add diluted cornstarch mixture and combine well
until sauce becomes thick. Turn off heat and remove pan from the stove. Add
the quail eggs on top or just upon serving.

SWEET CHICKEN ASADO

Ingredients:
 1 kilo chicken (bone-in)
 3 tablespoons soy sauce
 2 tablespoons sugar
 4 cloves crushed garlic
 ½ teaspoon 5 spice powder
 4 pieces star anise
 3 tablespoons cooking oil
 2 cups chicken broth
 ½ teaspoon salt
 ¼ teaspoon ground black pepper
 3 tablespoons cooking oil

Instructions:
Season chicken with salt all over (rub it). Let it
stand for 10 minutes.
After 10 minutes, in a pan heat cooking oil. 
Pan-fry both sides of the chicken over medium to low heat for 5 minutes per side.
Drain out excess oil. Saute garlic and cook until light brown.
Add in soy sauce and chicken broth. Let it simmer for a few minutes.
Season with 5 spice powder and add star anise. Cook for 30 to 35 minutes over medium to
low heat to simmer.
Note: Adjust water as needed but don’t put too much.
Season with sugar, salt and pepper. Stir until flavors are well combined.
26
AUTHENTIC CHINESE SIOMAI

Ingredients:
3 dried Shiitake mushrooms
1/2 pound shrimp, chopped
1 pound ground pork
1/4 cup chopped carrots
2 tablespoons water chestnuts, chopped
1 green onion, finely minced
1/2 teaspoon salt
Pinch of white pepper
1 teaspoon sugar
2 tablespoons light soy sauce
1 tablespoon rice wine (Shaoxing)
1 tablespoon sesame oil
1 egg, beaten
1 package thin wonton wrappers, edges
trimmed to make them round
Oil for brushing dumplings
*Rice wine, Cooking Wine or Shaoxing wine
is available in all SM supermarkets

Instructions:
1. Soak mushrooms in warm water for 30 minutes. Cut off stems and discard. Chop the
caps.
2. In one bowl, combine mushrooms, shrimps, pork, carrots, water chestnuts, and green
onions.
3. In another bowl, combine thoroughly the salt, pepper, sugar, soy sauce, rice wine, and
sesame oil. Add to the meat and vegetable mixture. Add egg and combine.
4. To wrap, put a tablespoon of the filling in the middle of a wrapper, leaving a half inch
free from the edge of the wrapper. Gather up the sides of the wrapper with your
fingertips and make pleats around the filling. Bounce the bottom of the wrapper on
the counter to flatten.
5. Oil the bottom of a steamer and arrange the dumplings on the bottom. Brush the tops
of the dumplings with oil. Add enough water to the pan so that it comes just below
the bottom of the steamer. When it comes to a full boil, add the steamer with the
dumplings to the pan. Cover and steam for 15 minutes. Serve with dipping sauce of
lemon and tamari soy sauce.

How to Make Homemade Siomai Sauce

Ingredients:

 1/2 cup chillies/siling labuyo

 1/4 cup olive oil or cooking oil
 1 head garlic, peeled and minced or grated
  dried shrimp or meat finely chopped or grind
 1/2 cup water

27
Mama’s Guide Instruction:

Combine chopped chillies, dried shrimp or meat and minced garlic.

Add 1/2 cup of water, simmer and stir well. Simmer for around 20 minutes over lowest heat
possible. Continue to cook until most of the liquid or juices has evaporated.
Add oil and continue to cook until well toasted. Let cool and transfer into clean and sterilized
bottle containers with cover.

CHAYOTE GUISADO IN OYSTER SAUCE

Ingredients:
 1 tbsp oil
 3-5 cloves garlic, minced
 1 onion, sliced
 1 medium tomato, sliced
 1 tbsp soy sauce
 3 pcs. Sayote or chayote
 1/3 cup water
 1 tsp sugar
 2 tsps cornstarch 
 1 1/2 tbsp oyster sauce
 1 tbsp patis
 Salt and pepper

Instructions:
Prepare chayote, peel then halve each vegetable. Cut each halves into three lengthwise
wedges. Remove the seed, then slice. Use slicer to achieve the zigzag shape if you like
(optional). Wash and drain water thoroughly.
Heat oil in a pan. Sauté garlic with onions and tomatoes.
Add chayote slices. Sauté for a few minutes then add soy sauce.
Pour water, add and dilute cornstarch and oyster sauce. Season with patis, salt and pepper to
taste. Continue to simmer until sauce becomes thick

PORKLOIN PINA HAMONADO

Ingredients:
 2 cups pineapple juice
 1 cup brown sugar
 4 tablespoons soy sauce
 1 kilogram pork loin, slices
 3 tablespoons canola Oil
 1 can pineapple slices
 salt and pepper
 garnish basil, thyme, or parsley (your
choice of fresh herbs)

Instructions:
1. In a bowl, marinate pork slices in
pineapple, sugar and soy sauce. Cover

28
 with cling wrap and let it cool inside the fridge overnight. Remember that a hamonado
recipe requires longer marination time.
2. The next day, sepaeate pork slices from marinade. Reserve the marinade sauce and set
aside.
3. In a pan, heat an oil and fry the pork slices until it turns golden brown.
4. Add in the reserved marinade sauce, and some pineapple slices (reserve few slices
for garnish). Cook and let it simmer until pork becomes tender. Season with salt and
pepper.

CREAMY PININYAHANG MANOK

Ingredients:
 1 kg. Chicken
 1 can Pineapple tidbits (432 grams)
 2 medium Carrots (sliced 1 inch thick)
 4 medium Potatoes (quartered)
 2 small Bell Pepper (red and green) cut
into wedges
 1 medium Onion, chopped
 4 cloves Garlic, minced
 3 tbsp. Fish Sauce or Patis
 1 tbsp. Sugar
 1/3 cup water
 1 small can Evaporated
milk/coconut milk
 Salt and Pepper to taste

Instructions:
1. Sauté onion and garlic.
2. Add the chicken pieces and cook until slightly brown.
3. Stir in the fish sauce, sugar and the syrup from pineapple tidbits.
4. Add the potatoes, carrots and water and cook for 10 minutes.
5. Mix in the bell peppers, milk and pineapple tidbits and simmer until the chicken and
potatoes are tender, and the sauce has thickened, for about 15-20 minutes.
6. Season with some salt and pepper to taste.
(Note: You could add quail eggs if you prefer).

GINATAANG AMPALAYA, MALUNGGAY AT TINAPA

Ingredients:
 Ampalaya ( cut in half, remove the white part)
 Gata ng niyog (2 piga, pagbukurin ng lalagyan ang
1st and 2nd na gata)
 Tinapa (himayin, itabi ang ulo at katasan ito)
 1 taling malunggay leaves, himayin ang dahoon
 1/4 kilo baboy
 Bawang
 Sibuyas
 Asin (to taste)

29
Tips: Para naman sa ampalaya, pagkahiwa nito, ilagay ito sa tubig na may asin, at pigain ito
hanggang sa lumata ito ng bahagya, pag napiga na, itapon ang tubig na may asin. Lagyan
ulit ng tubig, banlawan, at itapon na ulit ang tubig.

Instructions:
1. Magpainit ng kawali, lagyan ng mantika, at mag-gisa ng bawang at sibuyas.
2. Igisa ang baboy na pinakuluan. Pagkagisa, ilagay ang 2nd na gata.
3. At saka isunod na ilagay ang hinimay na tinapa.
4. Haluin maigi hanggang kumulo.
Pag malapit na kumulo, ilagay ang katas ng ulo ng tinapa.
5. Haluin at hintayin kumulo.
6. Pag kumulo na, ilagay ang ampalaya at ang 1st na gata.
7. Wag ito hahaluin masyado dahil baka pumait, mas maayos kung haluin lang ng konti
para lang mahalo ung ampalaya at mga sahog.
Pag kumulo na, ilagay ang dahon ng malunggay. Tikman, lagyan ng asin depende sa
panlasa niyo.

BAKED CHICKEN WINGS

Ingredients:
 1 head minced garlic,
 Chopped Ginger
**ratio 1:2 (ginger : garlic)
 1/4 cup Soy sauce
 1/4 cup Dark soy sauce
 2 tbsp Sugar
 Pinch of Salt and pepper
 1 tbsp Chinese wine – optional
 1/4 cup Honey – for glazing

For oven user: Preheat oven at 450 degrees Fahrenheit and bake for 20 mins, turning it over
in between.

Mama’s Guide Instructions:

1. Marinate chicken overnight using the ingredients listed above and place it in container

and seal, keep in fridge or chiller.
2. After Marination: Apply some oil on the chicken wings (you can use butter too)
3. Bake it for 15 minutes or until almost cooked.
4. Glaze layer of honey on top (to make it shiny)
5. Bake for another 5 minutes

SIZZLING BULALO

Ingredients
 2 kg beef shanks, sliced 1″ thick and pre-cooked
 5 cloves garlic, minced then toasted

Sauce:
 2-1/2 cups beef stock (from cooking beef)
30
  2 tbsp Worcestershire sauce
 2 tbsp liquid seasoning
 1 tbsp soy sauce
 2-1/2 tsp sugar
 1/2 tsp iodized fine salt
 1 tbsp fresh milk (or any milk liquid)
 1-1/2 tbsp cornstarch dissolved in 1-1/2 tbsp water
 100 (15 pc) grams button mushrooms, sliced

Instructions:
1. In a pan, combine sauce ingredients together except last two. Boil then reduce heat.
2. Add cornstarch mixture and simmer until sauce thickens.
3. Add mushrooms, mix well and remove from heat.
4. Add about 1/2 cup of sauce to 350 grams of beef shanks. Mix well and reheat.
5. Transfer to a hot sizzling plate, top with some toasted garlic and spring onions.
6. Serve immediately. Enjoy!

SITSARO GUISADO AND CHICKEN LIVER

Ingredients
 1/2 pound chicken liver
 1 teaspoon cornstarch
 1 teaspoon sherry (optional)
 1 tablespoon soy sauce
 1/4 pound snow pea
 1 small red bell pepper
 1 to 2 slice fresh ginger root
 2 teaspoons cornstarch
 1/4 cup water
 2 tablespoons oils
 1/2 teaspoon salt
 2 tablespoons oils

Instructions:
1. Slice chicken livers in 1/2-inch slices.
2. In a small bowl, combine cornstarch, sherry and soy sauce. Add chicken livers and toss
gently. Marinate for 15 minutes. Set it aside.
3. Stern and string snow peas. Mince ginger root. Blend remaining cornstarch and cold
water to a paste.
4. In a pan, heat oil, add ginger stir-fry a few times. Add snow peas and and bell pepper.
Stir-fry over medium heat to soften slightly (high heat will scorch them). Remove snow
peas from pan.
5. Heat remaining oil. Add chicken livers and stir-fry over high heat until nearly cooked
through (2 to 3 minutes).
6. Stir in cornstarch paste to thicken. Return snow peas only to heat through. Season with
salt and pepper to taste.

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BOPIS

Ingredients:
 2 pcs pork heart
 500g pork lungs
 300g pork fat, skin on
 8 cloves garlic, minced
 1 large red onion, minced
 Oil
 4 pcs bay leaves
 2 large red capsicums, finely diced
 2 cup vinegar
 1 cup stock, from boiled meat
 1 tbsp cayenne pepper
 1 tbps annatto powder, dissolved in 3 tbsp stock
 fish sauce
 salt
 freshly ground black pepper

Instructions:
1. Add pork fat, heart and lungs, pour 1 cup of vinegar, 1 tbsp salt and enough water to
cover the meat in a large pot. Cook and let it boil for 20 minutes.
2. Drain meat from water and chop the meat finely. Set aside.
3. Heat oil in a pan and sauté garlic and onions.
4. Toss the meat and stir-fry for 3 minutes. Season with cayenne pepper and add some
bay leaves.
5. Add capsicum, 1 cup of vinegar and stock, and then let it boil and simmer in high heat
until sauce thickens.
6. Pour annatto powder mixture then add fish sauce to taste and sprinkle with freshly
ground black pepper. Mix well to incorporate the seasoning. Turn off heat.

HERITAGE RECIPE OF BEEF MECHADO

Ingredients:
 1 kilo kampto (flank), cubed
 1 tbsp patis,
 ¼ cup toyo
 1 tbsp vinegar
 olive oil 
 ½ pack achuete powder
 1 ½ kilo shallots, chopped
 3 kilos or more of over ripe tomatoes,
seeded
 500 grams garlic, minced
 ¼ cup tomato paste
 1 finger panocha
 1-2 cups beef or chicken broth
 1 medium carrots, sliced

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Instructions:
1. Marinate the beef in patis, toyo and vinegar for about 4-6 hours.
2. Heat some olive oil and achuete powder to become orange in color.
3. Fry the beef in the oil until dark brown on all sides.
4. Using another pan, heat olive oil and achuete powder. Sauté the shallots until very
soft.
5. In large bowl, crush the tomatoes by hand to release juices and skins.
6. Add in the tomatoes and cook until it turns into a paste.
7. Next, add the garlic and cook another 5 to 10 minutes. Season according to your
preference.
8. Combine tomato paste, beef and the broth.
9. Let it boil using high to low heat. Let it cook with lid until beef becomes so tender.
10. Season with salt and peppercorn if needed.
11. Finally, add in panocha, carrots and let it simmer until carrots is cooked. Turn off heat.
Serve hot with rice. Enjoy!

LAING WITH CHICHARON

Ingredients:
 6 gabi leaves (cut in half)
 gabi stems
 1 kilo ground pork
 1 kilo shrimp meat
 1 tablespoon siling labuyo (tiny chills),
chopped
 salt and pepper to taste
 1 head garlic
 1 tablespoon ginger cut into strips
 2 tablespoons bagoong alamang (thick
shrimp sauce)
 1 tablespoon oil
 1/2 cup vinegar
 2 cups coconut milk
 2 long chili (siling haba)
 1 cup chicharon, crushed

Mama’s Guide instructions:

1. Wash the gabi leaves and stems.
2. Remove the stringy parts of the stems before cutting them into two-inch lengths.
3. Mix the pork, shrimps and siling labuyo together. Season with salt and pepper.
4. Divide mixture evenly and wrap each portion in a piece of gabi leaf (like little square
envelopes with ends tucked in).
5. In a pan, saute garlic, ginger, and bagoong in oil.
6. Add the leaf-wrapped pork mixture.
7. Put in the stems. Add vinegar and long chili. Let boil.
8. When dry, add coconut milk.
9. Allow to boil until sauce thickens. Garnish with Crushed crispy chicharon. Enjoy!

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GINISANG PECHAY AT TOKWA

Ingredients:
 1/4 cup Cooking oil
 1 pc Tokwa (tofu)
 2 tsp Garlic, crushed
 1 pc Onion, sliced
 2 pcs Ripe tomatoes, chopped
 2 tbsp Mama Sita’s Oyster Sauce
 10 bunches Pechay, washed

Instructions:
Heat oil in a wok. Fry tokwa until golden on all sides.
Drain tokwa and set aside. When cool, cut into 1/2 x 1/2
– inch cubes. In a same wok, sauté garlic, onion, and
tomatoes. As the tomatoes start to wilt, add tokwa and
Mama Sita’s Oyster Sauce. Add pechay, stir-fry
and cover. Cook on high heat until done.

YANG ZHOU CHAO FAN RICE

Ingredients:
 5 cups of cold cooked rice, mashed to separate the grains
 1/2 cup char siu pork, chopped
 1/2 cup shrimps, shelled
 1 Chinese sausage, chopped
 1/2 cup sweet peas
 1/3 cup carrots, cut into small cubes
 scallions or spring onions, cut into one-inch
lengths
 3 eggs, beaten
 salt and pepper
 2 tbsps cooking oil
 1 tbsp oyster sauce (optional)

Instructions:
1. In a large wok, heat the cooking oil. Lightly stir-fry the
pork and sausage. Add the shrimps and peas.
2. As soon as the shrimps are cooked
and becomes pinkish in color, toss in the rice. Season
with salt and pepper.
3. Add oyster sauce if you prefer (optional), toss the rice
to incorporate the sauce thoroughly.
4. Once the rice becomes steaming hot, pour in the beaten eggs and continue stirring until
the eggs are cooked.
Best with lechon Macau or fried chicken, and hototay
*The dish gets its distinctive taste from the char siu pork
5. Serve it hot and enjoy!

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GINATAANG SITAW AT KALABASA WITH CRUNCHY DILIS

Ingredients:
 1 lb squash (kalabasa), sliced into
cubes
 8 pieces string beans (sitaw), cut
into 2 inch pieces
 ¾ cup dilis (fried)
 2 cups of coconut milk
 1 medium yellow onion, chopped
 5 cloves garlic, crushed
 ⅛ teaspoon ground black pepper
 2 to 2½ tablespoons fish sauce
 3 tablespoons cooking oil

Instructions:
1. Heat the oil in a pan. Sauté the garlic and onion. Once the onion starts to get soft, add
the fried dilis.
2. Put-in the kalabasa (squash). Continue to stir-fry for 1 minute.
3. Pour-in coconut milk and bring to a boil. Cover and cook for 5 to 6 minutes or until
the water evaporates.
4. Stir in the string beans. Cook for 2 minutes in medium heat.
5. Add fish sauce and ground black pepper. Cook for 1 to 3 minutes more. Transfer to a
serving plate.

STEAMED LAPU LAPU (GROUPER FISH)

Ingredients:
 4 medium lapu lapu, cleaned and scales removed
 4 stalks of green onions, chopped
 1 red bell pepper, slice in strips
 1 cup light soy sauce
 1 head garlic, minced
 1 tablespoons dry sherry (or cooking rice wine),
optional
 1 knob ginger, sliced in strips 
 1 tablespoon sesame oil
 Salt
 Foil wrapper

Instructions:

Prepare the Lapu Lapu:

Rub fish with salt and sesame oil all over and inside
the belly to remove the fishy smell. If sesame oil is not
available strips of ginger is sufficient and place some of it on top of each fish. You can also
put some green onions on top of thd fish. Then, wrap each fish individually in a foil wrapper.
Set aside.

35
Prepare steamer, boil water on a base pan and then arrange the steamer tray on top of the
pan. Once the water is boiling, arrange the wrapped fish on the steamer tray. Cover and then
steam fish for 10 to 16 minutes. Once cooked, unwrap the lapu lapu and transfer into a
serving plate.

For the sauce:

In a small pot, add soy sauce, garlic, red bell pepper, ginger, green onions, and sherry. Let it
simmer over low heat. Season with salt to taste. Turn off heat and pour on top of steamed
lapu lapu. Garnish with freshly chopped green onions.
Serve, share and enjoy!
Number of servings (yield):  4-6

Cooking notes:
An alternative for green onions are scallions or spring onions.
If light soy sauce is not available, you may replace with regular soy sauce about 1/2 cup plus
a little water

HEAVENLY MANGO TAPIOCA RECIPE

Heavenly Mango Tapioca is ideal for small

food business this summer. Serve it chilled and
everyone will go crazy for more.

For the Tapioca:

Cook it early in the morning, and cook it for
about 15 minutes at low heat and continuous
stirring. Then set it aside to soak in its own
water. You can also pre-cook it a day before
and refrigerate it once cooled.

For your Mangoes:  

Make sure to select the sweetest. Mama’s
suggestions to spot a sweet mango, is to smell
it. A very sweet mango will linger in your nose
even if you are a meter away from the mangoes.

Ingredients:
 1/4 kilo Tapioca pearls ( cook the tapioca then drain)
 1 1/2 cup Alaska condensed milk
 1 cup Nestle cream or all-purpose cream
 1/4 cup water
 1 cup Alaska evaporated milk
 3 fresh mangoes

Instructions:
1. Remove the mango from its seed ( use only 1 piece of mango) then put into the
blender together with the water, then blend until smooth.
2. Combine the cooked tapioca, blended mango, cream and milk then mix well, now use
the remaining 2 mangoes by slicing it and put as a topping.
3. Refrigerate for few hours before serving. Enjoy!!

36
Note: Just adjust the sweetness by adding more condensed milk or sugar, and you can add
more mangoes if you want.
PINOY STYLE BUFFALO WINGS

Have you ever wondered why it is called

“Buffalo wings”? Got nothing to do with
the animal. It was invented in Buffalo, New York at
Anchor Bar, considering to be the “Home of the
Original Buffalo Chicken Wings”.
Traditional Buffalo wings are deep-fried and then
slathered with hot sauce mixture. Since I’m all for
less mess and easy clean-up, my Buffalo wings
were baked in the oven.

Ingredients:
 2 pounds chicken wings (about 12 wings)
 3 tablespoons butter, melted
 4 tablespoons bottled hot pepper sauce (Like Frank’s)
 1 tablespoon paprika
 1/2 teaspoon salt
 1/2 teaspoon cayenne pepper
 1/4 teaspoon black pepper

Instructions:
1. Slice away wing tips. Cut wings in the joint area.
2. Mix rest of ingredients to form a marinade. (Reserve 2 tablespoons for basting the
chicken wings after baking) Let the chicken wings sit for half an hour to marinate.
Once dons, drain chicken from marinate.
3. Transfer the chicken wings in an ovenproof baking dish and bake at 450 degrees F for
30-35 minutes.
4. Take it out from the oven and baste the wings with the reserved marinade.
5. Transfer wings to a serving platter and serve with Ranch or Blue Cheese Dip and celery
sticks.

SPICY BICOL EXPRESS RECIPE

Ingredients
 3cups coconut milk
 2lbs pork belly, cut into strips
 1⁄2cup shrimp paste
 1tablespoon garlic, minced
 6pieces Thai chiles or 6 pieces
serrano peppers
 3tablespoons minced ginger
 1medium onion, minced
 2tablespoons cooking oil
 salt and pepper

Instructions
1. Heat a pan and then pour-in the cooking oil.
2. Sauté the garlic, onion, and ginger.
37
 3. Add the pork and then continue cooking for 5 to 7 minutes or until the color becomes
light brown.
4. Put-in the shrimp paste and Thai chili or Serrano pepper. Stir.
5. Pour the coconut milk inches Bring to a boil. Simmer for 40 minutes or until the pork is
tender.
6. Add salt and ground black pepper to taste.

TINAPANG LUMPIA (SMOKED FISH SPRING ROLL)

Ingredients:
 2 pcs tinapang bangus, finely shredded
(remove fish bones)
 2 medium onion, minced
 2 Tbsp Lea & Perrins Worcestershire Sauce
 1 small bar quick melt cheese, cut into small
cubes
 1 bunch wansoy, finely chopped
 1 pc mango, half-ripe, finely diced
 salt and freshly ground black pepper to taste
 lumpia wrappers

Instructions:
1. In a bowl, combine all the ingredients except
for the lumpia wrappers.
2. Scoop a few tablespoons of mixture into the
prepared lumpia wrappers and start folding
and rolling.
3. Use a dab of water to seal the ends of the wrapper. Repeat the same procedure until
all fillings are wrapped up.
4. In a saucepot over high heat, pour enough oil and let it boil. Once the oil is very
hot. Deep-fry each lumpia in batches. Use a thong to drain from oil and do not
overcook. Remove from oil once it turns golden brown.
5. Serve with Sweet and Sour Sauce or Spiced Vinegar.

TINAPA FRIED RICE

Ingredients
 4 cups cold, cooked rice
 3 tablespoons oil
 2 beaten eggs
 1 small onion, peeled and minced
 3 cloves garlic
 4 pieces tinapa galunggong, deboned and flaked
 2 green onions, stems removed and chopped
 2 tablespoons soy sauce
 salt and pepper to taste
 2 salted eggs for decoration
 Spring onions, garnish

Instructions:
1. Using hands, break rice to separate grains. Set aside.
38
 2. In a wide pan or wok over high heat, heat 1 tablespoon of the oil. Add eggs and cook,
stirring regularly, until set but still moist. Remove from pan and keep warm.
3. In the pan, heat 1 tablespoon of the oil. Add onions and garlic and cook until limp.
Add tinapa flakes and cook, stirring regularly, for 2 to 3 minutes or until heated
through. Remove from pan and keep warm.
4. In the pan, add the remaining 1 tablespoon oil and heat until almost smoking. Add
rice and cook, spreading the rice on entire cooking surface of pan, for about 45
seconds or until grains start to sizzle and then toss to redistribute. Repeat a few times
until rice is heated through. Add soy sauce and season with salt and pepper to taste.
5. Add the tinapa, eggs and green onions. Gently toss to distribute. Cook for another 1 to
2 minutes or until completely heated through.
6. Decorate with hard-boiled egg wedges

EASY BEEF BROCCOLI

Ingredients:
 400 grams beef sirloin, thinly sliced
 3 tbsp cooking oil
 1 1/2 cup broccoli
 1 tbsp garlic

For the Marinade

 1 tbsp soy sauce
 1 tbsp apple cider vinegar
 1/4 tsp ground black pepper
 1/2 tsp cornstarch

For the Sauce

 1 tsp apple cider vinegar
 2 tbsp oyster sauce
 1 tbsp soy sauce
 1 beef cube (dissolved in 1/2 cup water)
 1 tsp cornstarch (diluted in 1 tbsp water)

Note:
Blanch the broccoli. Boil 3-4 cups of water, then put 1 tbsp salt. Add the broccoli and cook for
2-3 minutes. Get the broccoli and soak in ice water for a minute then drain the water. Set
aside.
Drain the marinade after marinating the beef.

Procedure:
1. In a mixing bowl, combine all the marinade ingredients and put the sliced beef.
Marinate the beef for 20-30 minutes.
2. Blanch the broccoli. Set aside.
3. Heat the pan, pour the cooking oil.
4. Put the marinated beef and cook for 3 minutes.
5. Add the garlic and cook for a minute.
6. Pour the sauce and bring to boil.
7. Add the broccoli and cook for a minute.
8. Pour the diluted cornstarch. Stir and cook for 3 minutes.
9. Transfer to a serving bowl, then serve.
39
 10. Share and happy eating.

SAUTÉED CHICKEN & BOK CHOY

Ingredients:
 2 TBS low-sodium chicken or vegetable broth
 1 cup chopped scallions
 2 TBS fresh minced ginger
 2 skinless, boneless chicken breasts, cut into
bite-sized pieces
 4 cups chopped bok choy
 2 TBS soy sauce
 1 TBS rice vinegar
 salt and white pepper to taste
 pinch of red pepper flakes

Instructions:
1. Heat broth in a stainless steel skillet.
2. When broth begins to steam, add scallions and Healthy Saute for 2 minutes.
3. Add ginger and continue to sauté for another minute.
4. Add chicken and continue to sauté.
5. After 2-3 minutes, add bok choy. Continue to sauté for another 3-4 minutes, and then
add soy sauce, rice vinegar, salt, and pepper.

GINATAANG LANGKA WITH ALIMASAG

Ingredients:
 2 cups langka, sliced  (unripe jackfruit)
 6 pcs alimasag, (1 kilo)
 2 inches ginger, peeled & strips
 1 medium onion, chopped
 4 cloves garlic, crushed
 2 cups pure coconut milk
 2 pieces siling labuyo, (birds eye chili)
 2-4 pieces siling haba, (long green chili)
 cooking oil
 salt and pepper
 Pinch, Magic sarap (optional)

Cooking Instructions: Ginataang Langka na may Alimasag

1. Using sharp scissors, turn over crab and remove belly flap of each crab. Wash and
drain after. (Belly flaps are triangular in shape for male and oval shape for female).
Prepare steamer and start steaming crabs for 10 to 15 minutes. Let it cool first and
slice each crabs in half. Set aside.
2. In a wok, sauté garlic, ginger and onion until fragrant. Pour in half of the pure coconut
milk and 1/2 cup of water. Bring it to a boil. Then, add in your slice jackfruit.
3. Simmer for 3 to 5 minutes or until the liquid becomes thick, keep on stirring. Add in
the remaining the coconut milk, crabs, bird’s eye chili and green chili. Season with
magic sarap, pepper and salt to taste.
4. Cover the wok and cook for another 5 to 10 minutes. Turn off heat.

40
PEKING STYLE CHICKEN SPECIAL

Ingredients:
 1 kilo chicken, cut in serving size
 1/2 cup soy sauce
 1 inch ginger, grated
 4 cloves garlic, minced
 2 tablespoon brown sugar o honey
 1 teaspoon five spice powder (ngohiong
powder)
 2 tablespoon fresh orange juice
 2 cups flour
 1 teaspoon salt and pepper

Mama’s Guide Instructions:

1. In a bowl, mix and combine five spice powder, soy sauce, orange juice, brown sugar,
garlic, ginger, salt and pepper.
2. Add chicken pieces and marinate for 4-6 hours.
3. Once done, drain the chicken and discard the marinade sauce.
4. Season chicken with some salt and pepper
5. Then roll over chicken into flour, shake off excess flour and deep fry in heated oil until
cooked through. Serve hot and garnish with chopped green onions on top. Enjoy

ADOBONG PULA

Ingredients:
 ½ kilo chicken breasts or thighs, sliced in
serving size
 ½ kilo pork, serving size
 ¼ cup atsuete (annatto/ achiote) extract or
½ tsp. annatto powder dissolved in ¼ cup
water
 ½ cup vinegar
 5 cloves garlic, minced
 ½ tbsp. whole peppercorn
 4 pcs. dahon ng laurel (bay leaves)
 2-3 tbsps. patis (fish sauce)
 ¼ tsp. salt
 1 can 3 oz. (85 grams) liver spread
 2 tbsps. toasted garlic for garnish (optional)
 cooking oil

Instructions:
1. Prepare the atsuete/ annatto extract. Set aside.
Combine the vinegar, garlic, peppercorns, bay leaves and salt in a large container. Add
the chicken, pork and pour in the atsuete extract.
2. Toss until the marinade mixture is evenly distributed.
3. Let the chicken sit to marinate for 1 hour to overnight.
41
 4. When soaking is done, drain the chicken and pork. Set aside the marinade sauce.
5. Heat enough cooking oil in a large saucepan. Put the chicken and pork on the
shimmering oil with skin-side down and stir-fry until the color turns light brown. Cook
the chicken and pork by batches and do not overcrowd the pan. Set aside the on a
container with lined paper towel to drain the excess oil.
6. When frying is done, using the same pan, scrape off any meat residue (or use a clean
saucepan) and remove the used cooking oil.
7. Return all the meat in the pan and pour in the atsuete marinade. Make sure to coat all
the chicken pieces with the marinade sauce.
8. Cover the pan and allow to boil over high heat. Reduce the heat to medium low and
simmer covered for 20 minutes. Stir and flip the meat pieces occasionally and add
more water if necessary.
9. Season with patis and add the liver spread as a finishing touch. Simmer for another 10
to 15 minutes until the liver spread is dissolved and the sauce thickens.
10. Remove from heat and transfer into a platter. Garnish with toasted garlic and chopped
long chili pepper (siling haba) and serve. Enjoy!

PORK POCHERO

Ingredients:
 1/2 kilo pork belly, chopped
 2 medium tomatoes, diced
 1 medium onion, diced
 1 teaspoon garlic, minced
 2 to 2½ tablespoons patis (fish-sauce)
 1 tablespoon whole pepper corn
 1 small pack tomato sauce
 1/2 cup chick peas (garbanzos)
 3 plaintain banana (ripe), chopped
 1 medium sized potato, cubed
 1 small cabbage, quartered
 ¼ lb long green beans
 1 bunch bok choy (pechay)
 1 cup water
 2 tablespoons cooking oil
 
Instructions
1. In a large pan or cooking pot, sauté garlic, onions, and tomatoes in cooking oil. Then,
add pork and cook until the color turns brownish or until cooked.
2. Season and add with fish sauce, whole pepper corn, and tomato sauce. Stir.
3. Pour water and let boil. Simmer until pork is tender (about 30 to 40 minutes).
4. Throw in potatoes, plantain, and chick peas. Cook for 5 to 7 minutes.
5. Add sliced cabbage and slice long green beans. Cook for additional 5 minutes.
6. Add the bok choy on top. Cover the pot and turn off the heat.
7. Let the residual heat cook the bok choy (about 5 minutes).
8. Transfer to a serving plate and serve. Share and enjoy!

42
PORK KARE-KARE

Ingredients:
 800 g pork hock
 2 tablespoons oil
 2-3 tablespoons annatto (achuete) powder
 ¼ cup peanuts (roasted or raw), ground
 1 large red onion, chopped
 4 cloves garlic, minced
 2 -3 cups pork broth
 2 tablespoons creamy peanut butter
 fish sauce, salt and pepper to taste
 string beans (sitaw), sliced into 2-inch pieces
 1-2 medium pieces eggplant, sliced into 2-inch pieces
 bok choy (pechay)
 bagoong, to serve

Instructions:
1. Put pork hock in a large pot and fill it with water until level with the pork. Bring
to boilover medium high heat until pork is tender. Take pork hock out and reserve the
broth.
2. Heat a deep frying pan or sauce pan over medium heat, add oil and when oil is hot
enough, add garlic and onion and cook until fragrant, add annatto powder and
ground peanuts and cook for about a minute or two
3. Add pork broth, about 3 cups, season with fish sauce, bring to a boil then
add cooked pork hock. Cover and let simmer for about 10 minutes.
4. Add peanut butter and stir, adjust consistency to your liking; add string beans and
eggplant. Cover again and cook for about 3 minutes, then add bok choy, cover and let
simmer for just a minute. Taste and adjust seasoning if necessary.
Serve with rice and sautéed bagoong on the side.

PORK KINILAW ALA SINUGLAW

Ingredients:
 1 kilogram grilled pork belly
 3 pieces lemon or 8 pieces calamansi
 1 1/2 cup vinegar
 3 cucumber
 3 tbsp ginger
 2 tsp salt
 1 onion
 1 tsp pepper
 1 tsp sugar

Procedure:
1. In a bowl, put the grilled pork belly.
2. Add cucumber, ginger, onion, vinegar, salt, pepper, sugar, lemon/calamansi. Mix
thoroughly.
3. Let the mixture stand for at least an hour or you can refrigerate if you want.
4. Transfer to a plate, then serve. Share and happy eating.
43
MOLO SOUP NG ILOILO

Ingredients:
1 pack molo (or siomai/wonton) wrappers

Palaman ng Molo:
300 grams giniling na baboy
200 grams hipon, peeled, chopped
½ teaspoon paminta
2 butil ng bawang
2 tablespoons all purpose flour
1 teaspoon asin
1 itlog
Pagsama samahin at ibalot isa isa. Isantabi

Sangkap sa Paglalaga ng Manok:

1 buong manok
12 cups water
1 cup ulo ng hipon
1 stalk celery, chopped
1 carrot, chopped
1 onion, chopped
fish sauce and white pepper, to taste

Mama’s Guide Instructions:

1. Ilaga ang manok kasama ng ibang sangkap sa paglalaga gamit ang mahinang apoy sa
loob ng isa’t kalahating oras.
2. Tangalin ang balat ng manok at himay-himayin. Isantabi
3. Salain at tangalin ang ibang sangkap na natira sa pinag-lagaan na sabaw ng manok
upang sabaw lamang ang matira.
4. Timplahan ng patis at paminta. Season with fish sauce and white pepper.
5. Pakuluin muli at ilagay ang mga dumplings at hipon sa loob ng tatlong minuto.
6. Isalin sa bowl at maari ng ihain! Lagyan ng tinadtad na dahon ng sibuyas, toasted
bawang at konting sesame oil. Enjoy!!!

BEEF PARES MAMI RECIPE (CAMTO)

Ingredients:
For the Pares:
 1 kilo ng Baka (Camto or flank steak)
 1 pc Sibuyas (whole, peeled)
 1 tbsp 5 spice powder, (Ngohiong)
 2 tbsp chili garlic sauce
 3 pcs Star Anise
 ¼ cup Soy Sauce
 Patis
 2 tbsp cornstarch
 5 tbsp tubig
 1 tsp asin
 1 tsp paminta
 1 tbsp sesame oil
44
For the Mami:
 800 grams miki or egg noodles (cooked)
 ½ head of Chinese cabbage, chopped
 6 pcs hard boiled eggs, peeled and sliced
 salt and pepper to taste
 spring onions for garnishin
 fried garlic for garnishing (optional)

Instructions:
For the Beef Pares:
1. In a pot, boil ad simmer beef with onions until beef is cooked and becomes tender.
(About 1 hour to 1 ½ hours).
2. Drain Beef, and continue to simmer broth. Add a little bit of salt and pepper or
seasoning. Set aside and keep it warm.
3. In another wok, season drained beef with five spice powder, patis, chili garlic sauce,
star anise and soy sauce. Simmer in low heat.
4. Mix and dissolve cornstarch and water. Then add to beef. Stir until
sauce becomes thick.
Add sesame oil and stir for 1-2 minutes. Turn off heat. Set aside.
5. In a serving bowl, arrange and place the chopped Chinese cabbage and egg noodles
or miki.
6. Pour some broth on the bowl just enough to cover the egg noodles and some pieces
of beef. Garnish with sliced hard boiled eggs and spring onions. Serve hot.

CHICKEN PATTIES WITH SAUCE

Ingredients:
For Patties:
 ½ kilograms ground chicken
 1 onion, minced
 2 cloves garlic, minced
 3 eggs, beaten
 3 tablespoon flour
 Bread crumbs
 Salt
 Pepper
For Sauce:
 ½ cup  oyster sauce
 1 white onion, minced
 1 bell pepper, slice into cubes
 1 potato, slice into small cubes
 Cooking oil, for deep frying
 water

Instructions:
1. In a pan, heat oil and fry the cubed potatoes and set it aside.
2. In a mixing bowl, combine the ground chicken, flour, minced onions, garlic and eggs.
Season with salt and pepper to taste. Mix it well to combine.
3. Scoop out a small cup of mixture to form a ball and roll it in the bread crumbs. Flatten
the ball to form a patty. Transfer into a tray and freeze it for 5 minutes to set.
45
 4. In a shallow pot, one by one deep fry each patty until cooked through. Set it aside.
5. In a pan, heat oil to sauté white onions, bell pepper and add in oyster sauce. Saute
until the onions are soft. Pour in ½ cup water. Stir it well and cover pan. Let it simmer
until sauce becomes thick. Transfer into serving plate with patties and fried potatoes
arranged on the side. Enjoy!!!

BURGER STEAK ALA JOLLIBEE

Ingredients:
Burger Steak
 500 grms ground beef or use
half beef and half pork
 1/2 cup chopped onions
 2 eggs
 1/2 tsp black pepper
 1 cup all purpose flour
 1/2 tsp garlic powder
 1/2 tsp salt
 1 tbs Worcestershire sauce
 1/8 tsp oregano powder
 1 tbs sugar

Method:
1. Mix together the following ingredients until well blended.
2. Form into patties. Freeze, to make handling easier for 30 minutes.
3. Panfry or grill patties until done. Serve with mushroom steak sauce.

Mushroom Steak Sauce:

 Ingredients:
 2 tbs oil
 2 tbs butter
 1/2 cup sliced bottons mushroom
 2 cups water
 3 tbsp flour
 1 Knorr beef cube
 3 tbsp soy sauce
 1/2 tsp black pepper to taste

Instructions:
1. Heat cooking oil, sauté onions and mushroom.
2. Add water, flour, whisk using a wire whisk until no more lumps. Add beef cube, soy
sauce, butter and ground pepper.
3. Simmer until mixture thickens.
4. Transfer the burger patties to a serving plate and top with mushroom gravy.

46
CHICKEN GUISANTES RECIPE

Ingredients
 1 kilo chicken, cut in serving sizes
 1½ cup frozen green peas
 1 (14 oz.) can diced tomatoes (or sliced fresh
tomatoes)
 1½ cup chicken stock or broth
 2 medium roasted red bell pepper, sliced
 1 medium yellow onion, sliced
 1 medium carrots, sliced
 4 cloves garlic, crushed
 1 tbsp patis (fish sauce)
 3 tablespoons cooking oil
 Salt and pepper to taste

Mama’s Guide Instructions:

1. In a pan, heat the cooking oil over medium to
low heat. Sauté garlic and onions until soft.
Add and sauté chicken until it turns
light brown (about 3 minutes). 
2. Add the diced tomatoes and chicken broth. Stir and let boil. Cover and simmer for 30
to 40 minutes.
3. Add the green peas. Continue stirring and cook for about 3 minutes.
4. Add the sliced red bell peppers. Let it cook for another 3 minutes. Season with patis,
salt and pepper to taste.

HONEY GARLIC SHRIMP

Ingredients:
 ½ cup raw honey
 ¼ cup light soy sauce, coconut aminos, or
Braggs liquid aminos
 3 cloves fresh garlic, minced
 juice of one small lemon
 1 pound large shrimp, peeled and deveined
 2 Tbsp clarified butter, Irish butter, or coconut
oil
 green onions and parsley, chopped for garnish

Instructions:
1. Prepare a medium bowl and stir honey, soy
sauce, garlic and lemon. Pour only half of the
sauce to the shrimp and let marinate for 30
minutes. Set aside remaining sauce for later.
2. In a pan over low heat, melt the butter. Toss in the shrimp and drain the marinade.
Season with salt and pepper. Adjust the heat to medium high. Saute until the shrimp
turns pinkish for about 2 minutes each side only.
3. Pour the reserved marinade over the shrimp. Stirring continously, until
sauce becomesthick in texture and it coats the shrimp.
4. Top it with green onions or fresh chopped parsley to infuse more flavor.
47
BEEF ASADO

Ingredients:
 1/2 Kilograms tenderloin beef
 1 small can (80 grams) liver spread
 1 tsp black pepper
 4 cloves garlic chopped
 1 small onion sliced
 2 medium sized potatoes, squared
 1 small carrots, sliced
 1 cup tomato sauce
 2 tbsp calamansi juice extract
 1/2 cup soy sauce
 2 1/2 cups water
 1 tbsp cooking oil
 1 bay leaf

Instructions:
1. In a bowl, combine beef with the soy sauce, calamansi extract and black pepper,
marinate mixture for at least an hour.
2. Over medium heat, pour a little oil in pan. Saute garlic and onion until onion is soft
and translucent. Add marinated beef and stir well. Let it boil and add tomato sauce
while stirring constantly. Add water and let boil for half an hour.
3. Add potato, carrots and liver spread. Let boil for a few minutes until potatoes are
cooked. Add bay leaf. Adjust seasoning and turn off heat when potatoes are cooked.
4. Serve hot with steamed rice. Enjoy!

GINATAANG ALIMASAG (CRABS IN CREAMY COCONUT MILK)

Ingredients:
 4 pcs. alimango, medium sized
 2 cups coconut milk
 1 large chopped onion
 3 cloves minced garlic
 1 cup kalabasa (squash), cut into cubes
 5 strips sitaw (string beans) cut to 3 inches
 salt and pepper to taste
 2 pcs. red chili (siling labuyo)
 3 tbsp. cooking oil

Instructions:
1. Sauté garlic and onion.
2. Add coconut milk in a saucepan and simmer
3. Add squash and cook on medium heat for 10
minutes or until almost tender. Then add sitaw and cook for another 5 minutes. 
4. Add crab and siling green and all seasoning and simmer for another 5 minutes or until
crab’s color change to orange or red.
5. The extracts of crabs and vegetables will come out so you don’t need to add
water. Cooking the food in its own juice will maintain the purity of the taste.
6. Adjust seasoning if needed.

48
CHEESEBURGER SPRING ROLLS

Ingredients:
 1 lb lean ground beef
 2 cloves of chopped garlic
 1 small chopped onion
 1 tbsp of Worcestershire sauce
 2 tbsp of ketchup
 5 drops of Tabasco sauce
 5 – 6 spring roll wrappers

Instructions
1. Add the ground beef, garlic, onion, Worcestershire sauce, ketchup, and Tabasco sauce
to a mixing bowl. Mix everything until they are well combined.
2. Add some oil to a pan. Place the mixture in and fry it over medium high heat until it is
light brown.
3. Spread a layer of cheese onto the center of the wrapper. Scoop up about 4 tbsp of the
mixture and place it over the cheese. Roll the wrapper into a log shaped mixture. Place
some water over the outside edge to seal it.
4. Add about 2 inches of vegetable oil to a pan. Heat it to about 350 degrees. Place the
rolls in, in batches, for about 1 to 2 minutes on each side or until they are golden
brown.
5. Serve your cheeseburger rolls up with your favorite condiment and enjoy.

CRISPY FRIED CALAMARI

Ingredients:
 1 pound fresh squid
 2 cups milk
 Juice of 1 lemon
 1 teaspoon hot sauce (recommended
Tabasco)
 2 cups flour
 Salt & freshly ground black pepper
 1 teaspoon sweet paprika
 1 teaspoon cayenne pepper
 3 eggs
 Vegetable oil, for frying
 Lemon wedges, for serving

Instructions:
1. Clean the calamari and cut the bodies into thick rings, reserving the tentacles
separately.
2. Mix the milk and lemon juice in a large bowl. Let rest for 5 minutes until thickens. (It
will curdle, or you can use buttermilk). Add the hot sauce. Add the calamari and soak
in the milk and lemon mixture for up to 4 hours.
3. In a large bowl, mix the flour, 1 teaspoon salt, 1 teaspoon black pepper, paprika and
cayenne. Beat the eggs in another bowl.
4. Remove the calamari from the buttermilk and drain. Dip into the beaten eggs, and
then the flour mixture.

49
 5. Fill a heavy skillet with 2 cups vegetable oil and heat over medium-high heat to 360
degrees F, or set a deep fryer to 360 degrees F. Fry the calamari in batches, until brown
and crispy, about 4 minutes.
6. Place on a plate and pat dry any excess oil. Sprinkle with salt and pepper.
7. Serve with marinara sauce (or spiced vinegar), and lemon wedges.

CHICKEN CORDON BLEU WITH SAUCE RECIPE

Ingredients:
 2 boneless, skinless chicken breast halves
(about 6 ounces each)
 3-4 slices deli ham or Black Forest ham
 3-4 slices Swiss cheese (any cheese)
 Salt & pepper
 1/2 cup all-purpose flour
 1 beaten egg
 1/2 cup breadcrumbs/panko crumbs
 1 tablespoon canola oil

For the Sauce:

 1 (10.75 ounce) can condensed cream of chicken soup
 1/2 cup sour cream
 1 teaspoon lemon juice

Instructions:
1. If your chicken breast halves are small and weighs about 6 ounces then you just need
to flatten them by pounding with a mallet to about 1/4 inch thickness. Now, if the
chicken breast halves are large and thick, then you need to slice them horizontally
before pounding. You’ll end up with either 2 or 4 pieces of chicken breast to roll with.
2. Place a piece of pounded chicken breast on top of your clean cutting board or plate.
Season the surface with salt and pepper. Top with a slice of ham then a slice of cheese.
Roll up and tuck in ends; secure with toothpicks.
3. You’ll need three separate bowls to dredge the chicken rolls with. First bowl contains
the flour, another bowl the beaten egg and the third bowl has the breadcrumbs or
panko crumbs.
4. Dip chicken in the flour, then egg wash, then roll in the breadcrumbs.
5. Heat oil in a small skillet and brown chicken on all sides including the ends. Transfer to
a baking dish coated with cooking spray.
6. Bake uncovered at 350 degrees Fahrenheit for 20-25 minutes. Discard toothpicks. Slice
chicken rolls to about 1/2 inch thick pieces. Transfer to a serving dish.
7. Prepare the sauce by heating condensed cream of chicken, sour cream and lemon
juice over low heat, stirring occasionally.
8. Drizzle over chicken rolls or serve on the side.

CHICKEN ALA KING (MC DO STYLE)

Ingredients:
 1 Kilo Chicken breast fillet
 1 cup fresh milk (or evaporated milk)
 ¼ cup greek yogurt (optional)
 1 chicken broth cubes
 400 Grams Farmland frozen mixed vegetables (Green peas, corn and carrots)
50
  2 packs Nestle All Purpose Cream
 5 cloves of garlic, minced
 1 white onion, minced
 ½ tsp Salt
 ½ tsp Pepper
 1 tsp dried basil
 1 tsp dried parsley
 1-2 tbsp butter
 2 eggs (beaten)
 100 grams cassava starch* (or you can use flour)
 500 grams Good life panko bread crumbs

I use cassava starch whenever I’m frying some

chicken meat, the starch gives a unique crunch for the
crust and it doesn’t burn easily compared to flour.
Plus, it taste better and smells oh so good while you
fry it.

Mama’s Guide Instructions:

Using a chopping board, slice butterfly shape
fillet into 2 and pound chicken breast fillet.
I pounded it using mortar in the chopping board and
covered the chicken with plastic on top to flatten the
meat.
 
For the Marinate:
Marinate chicken with crushed chicken cubes (crushed it to turn into powder), sprinkle
it on chicken until melted and flavour is absorbed by the chicken, add salt and pepper. Pour 1
cup of milk. I added plain greek yogurt since I have extra in the chiller. It’s more delicious, but
it’s only optional. Let it sit for at least 30 minutes.
 
For the Creamy White Sauce:
In a wok, saute onion and garlic in butter in low heat until cooked. Add frozen mixed
vegetables and saute for few minutes. Once vegetables are partly cooked, add 2 packs nestle
cream. Simmer and keep on stirring to avoid sticking on the bottom. (Use low heat) I want it
creamy so I didn’t add any milk, but you can add a little bit milk if you prefer. Add salt and
pepper to taste, sprinkle dried basil leaves and parsely. Mix and turn off heat and set aside.
 
For the Chicken Fillet:
Prepare 3 bowls, and place cassava starch, beaten egg, and panko bread crumbs in
each separate bowl. Roll marinated chicken fillet in cassava starch or flour. Then dip it in egg,
let extra egg mixture drip from chicken and roll it in breadcrumbs. Prepare saucepan with 2-3
cups heated oil. Once oil is boiling hot, lower the flame and start deep-frying each chicken. I
fried it one at a time, and remove it from oil (using tongs) once golden brown (it takes about
3-4 minutes). Let oil drip and use paper towels to drain extra oil from chicken.
Serve it with the white sauce on top.

51
CHICKEN SPRITE

 Ingredients:
 1 large whole chicken
 1 bottle Sprite (500ml or more depending
on size of pot)
 1 head garlic, minced
 1 large onion, minced
 Pepper
 3 tbsp soy sauce
 3 tbsp ketchup
 50 grams oyster sauce (1 sachet or 3-4 tbsp)
 2 stalks tanglad (lemongrass)
 3 pcs Calamansi
 1 tbsp hot chili sauce (optional)
 dahon ng laurel: hindi required pero pwede
rin lagyan

Paraan Ng Pagluluto
1. Hugasan maigi ang manok, patuluin or
patuyuin ng bahagya ng paper towels.
Pagka-tapos ay pigaan ng kalamansi at
hilamusan ang buong paligid ng manok
kaunting asin at paminta. Sumunod ay ilagay naman sa loob ng cavity ng manok ang
binuhol na tanglad at lagyan ito ng kaunting bawang at sibuyas. (Magiwan ng kalahati
para sa pakukuluang sauce)
2. Maghanda ng malaking kaldero, at saka ilipat ang manok sa kaldero.
3. Gamit ang brush o kahit kutsara. Pahiran ng pinaghalong toyo, oyster sauce, ketchup
at hot chili sauce ang manok. Hayaan itong mababad ng 10-15 minutes upang manuot
ang lasa.
4. Ilagay ang natitirang kalahati ng mga ingredients at ibuhos ang 500ML na sprite sa
kaldero kasama ng manok (dagdagan ang sprite depende sa laki ng kaldero para
pantay ang luto). Simulan ng i-luto ang manok at pakuluin gamit ang katamtamang
apoy.
5. Kapag nagsimula ng kumulo, hinaan po lamang ang gamit na apoy at patuloy itong
pakuluan sa loob ng isang oras. Dahan dahan baligtarin ang manok sa ika 30 mins ng
pagpapakulo upang pumantay ng luto.
6. Patuloy itong pakuluan sa mahinang apoy hanggang sa lumapot na ang sauce ng
manok at maluto itong maigi. Huwag patutuyuan ng sauce para mas lasap ang lasa at
may sauce na matira.
7. Maari na po itong isalin sa serving dish.

BACALAO

Ingredients:
 1/4 kilo Daing na labahita, ibabad sa tubig magdamag, tanggalan ng tinik at himayin,
 pakuluan ng saglit at hanguin
 1 malaking Siling Pinresko
 1 maliit na lata ng Garbanzos
 2 Patatas
 1 pouch ng 250 grams na Tomato sauce
52
  1 maliit na pouch ng Tomato paste
 Paminta
 Asin
 Konting asukal, pambalanse ng
lasa
 Sibuyas
 Bawang

Mama’s Guide Instructions:

1. Iprito ng bahagya ang patatas,
isantabi sa gilid ng kawali ang
patatas, at igisa ang bawang at
sibuyas. Idagdag ang hinimay na daing na labahita.
2. Idagdag ang siling pineresko at garbanzos. Gisahin hanggang sa umamoy ang siling
pinresko.
3. At saka ilagay ang tomato sauce, at tomato paste.
4. Lagyan ng pampalasa, katulad ng asin, paminta, at asukal.
5. Pakuluin ng ilang minuto hanggang sa lumabas ang mantika, at hanguin. Maari na po
itong ihain. Enjoy!

PORK SISIG

Ingredients:
 1 Kilo Chopped pork or Ground Pork
 5 pcs Tokwa or Hard Tofu (diced into small
pcs.)
 2-3 Tbsp Butter (Buttercup)
 1 can Purefoods Liver spread
 2 Cloves Garlic chopped finely
 2 Red Onion chopped finely  (separate at least
half for garnishing)
 1 Pack Chicharron (pork rind)
crushed/powdered
 5-7 tbsp Mayonnaise or ( use pork brain just
put in microwave until cook)
 3 pcs Green Chili Pepper or Siling haba
(deseeded and chopped)
 2 pcs Red Chili Pepper or siling labuyo
chopped (slightly spicy- you can omit if you
don’t like spicy)
 2-3 tbsp Light soy sauce or Maggie Savor
 Salt
 Pepper
 Oil
 1/2 tbsp sugar
 3 pcs calamansi

53
Instructions:
1. Deep fry Tofu in oil until golden brown. Once cooked, remove from heat and drain oil.
Set aside.
2. On another pan, sauté garlic and onion in butter. Once the garlic is slightly brown and
onion is translucent, add in pork. Sautee for a few minutes until pork is cooked.
3. Drain oil
4. Mix in tofu cubes
5. Sprinkle salt, pepper, light soy sauce and sugar.
6. Add liver spread and mix thoroughly
7. Add in Green chili pepper and red chili pepper.
8. Turn off heat. Set aside to cool. Around 5 minutes.
9. Once cool, add in mayo and chopped onion. We want to make sure mayo won’t be
cooked and turn into oil.
10. Use strainer and squeeze calamansi juice on top
11. Mix it all to consistency
12. Garnish with crushed chicharron.

SWEET AND SOUR PORK RECIPE

Ingredients
 ½ pound pork tenderloin
 2 tablespoons cooking oil
 oil for deep-frying
 ½ cup pineapple chunks
 1 green bell pepper sliced & deseed
 Marinade Sauce:
 1 teaspoon white pepper powder
 2 teaspoons cornstarch
 1 inch root ginger
 ½ teaspoon salt
 1 egg white
 Coating Sauce
 1 tablespoon water
 1 tablespoon cornstarch
 Stir-fry Sauce:
 2 tablespoons tomato sauce
 2 teaspoons vinegar (white vinegar for
the color)
 1 teaspoon roasted sesame seeds
 1 teaspoon salt
 2 tablespoons water
 1 teaspoon cornstarch
 1 tablespoon sugar

Instructions
1. Cut pork tenderloin into small bites with similar sizes. Put in a small bowl, add salt,
white pepper powder, ginger sauce and mix thoroughly. Put aside to marinade for
around 10 minutes.

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 2. In a small bowl, mix all the ingredients for stir-fry sauce.
Add egg whites firstly and then add cornstarch. Grasp with hand until the shreds are
coated evenly.
3. In a small bowl, add 1 tablespoon of cornstarch and 1 tablespoon of water and stir in
one direction to make the coating. Coat each pork before frying.
4. Heat up cooking oil in wok until you can see the waves on the surface. Put the coated
pork in. Deep-fry quickly to firm the texture.
5. Remove the pork out and drain.
6. Then re-deep-fry the pork again quickly around 30 seconds. Transfer the pork out and
drain.
7. Leave around 1 teaspoon of cooking oil in wok and then add the stir-fry sauce in to
cook around 2 minutes.
8. Then return the deep-fried pork in to stir-fry for 1~2 minutes, add pineapple, bell
pepper and garnish sesame seeds in; mix thoroughly to make sure the pork are coated
evenly. Transfer the shreds to serving plate.
Notes: Adjust the taste slightly according to your own taste. If you love sweet taste very
much, add more sugar please.

SINAMPALUKANG MANOK SA SABAW (CHICKEN IN TAMARIND SOUP)

Ingredients:
 1 whole chicken, cut into serving size
 2 cloves garlic, chopped
 1 medium-size Onion, sliced
 1 tablespoon vegetable oil
 1 tablespoon ginger, julienned
 2 tablespoons patis (fish sauce)
 1 pack sinigang sa sampaloc mix or ½ cup
fresh tamarind paste
 4 cups water
 1 cup sliced string beans
 1 cup sili (chili) leaves
 2 eggplants, sliced
 2 pcs Siling haba

Instructions:
1. In a pan, heat oil and sautè garlic over
medium heat until light brown. Add in sliced
onion and ginger strips. Fry the chicken and
season with a tablespoon of fish sauce until
the chicken turns light brown.
2. Add the sinigang mix (or tamarind paste) and
let its flavors sink into the chicken for a few seconds. Pour in water and bring to a boil.
Let it simmer for 15 to 20 minutes depending on the size of the chicken. Add the rest
of the fish paste. You can season the broth to your liking by adding more fish sauce or
salt.
3. Add in the other ingredients; string beans and followed by eggplants and let it cook
for about a minute. You may now add the labuyo (cayenne) and leaves. Let it simmer
for a minute and turn off heat. Serve it hot with lots of rice.

55
SINAMPALUKANG LECHON MANOK

Ingredients:
 2 tablespoons soy sauce
 1 teaspoon Worcestershire sauce
 3 stalks lemongrass (tanglad), pounded and
chopped
 3 cloves garlic, minced
 2 red onions, sliced
 1 whole chicken 
 1 pack (22-gram) sinigang sa sampalok mix,
(Knorr)

Instructions
1. Pour soy sauce and Worcestershire sauce
into chicken until absorbed.
Stuffed lemongrass, onions and garlic inside
chicken cavity.
2. Marinate, covered, in the refrigerator for 30
minutes.
3. Rub sinigang mix all over chicken, making sure to season all sides and under the skin.
4. Roast chicken, skin side up, in a turbo broiler set at 375°F for 30 minutes. Turn chicken
over and cook for 15 minutes more. Serve immediately.

ZINGER CHICKEN FINGERS

Ingredients:
For Dry Mix:
 3 cups all-purpose flour 
 2 Tbsp garlic salt* (or garlic powder + pinch
of salt)
 2 tsp ground white or black pepper
 1 ½  Tbsp smoked or normal paprika
For Wet Mix:
 1 1/3 cups all-purpose flour
 1 teaspoon salt 
 4 teaspoons dried sage (or substitute
any dried herbs of your choice)
 2 egg yolks, beaten 
 1 1/2 cups buttermilk or whole milk 
 3 tsp hot sauce or chilli powder to taste
You Will Also Need:
 1 Liter or less, oil for frying 
 1 chicken fillet breast, cut into pieces
(pound it with kitchen hammer for
 quick cooking)

Mama’s Guide Instructions:

1. In one medium bowl, mix together 3 cups of flour, garlic salt, 1 tablespoon white or
black pepper and paprika. This is for your dry mix.

56
 2. In a separate bowl, stir together 1 1/3 cups flour, salt, dried sage, 1/4 teaspoon
pepper, egg yolks and buttermilk or whole milk. You may need to thin with
additional buttermilk or whole milk if the batter is too thick.
3. Heat oil in a deep-fryer.
4. Moisten each piece of chicken with a little water, then dip in the dry mix. Shake
off excess and dip in the wet mix, then dip in the dry mix once more.
5. Carefully place the chicken pieces in the hot oil. Fry for 5 to 7 minutes, or until well
browned. Remove and drain on paper towels before serving.

CHICKEN AND CREAM CHEESE LUMPIA (SPRING ROLLS)

Ingredients: 
 Spring Roll Wrapper (150mm x 150mm)
 Vegetable oil for frying

Filling: 
 1 ½ cup chicken breast (sprinkled with salt &
pepper, cooked and flaked)
 12 oz cream cheese (1 ½ packs), softened and
mashed
 ½ cup celery, chopped
 ½ cup carrot, julienned
 ½ cup yellow onion, minced
 2 tablespoon garlic, minced
 ½ tsp kosher salt
 1/8 tsp black pepper

Instructions:
1. Combine chicken flakes, cream cheese, carrots,
celery, onions, garlic, salt and pepper. Mix well
with fork until well combined.
2. Place 1 tablespoonful of filling on one end of a
wrapper. Fold the end of the wrapper over the filling tucking in tightly. Continue
rolling, folding over both sides, wet the edges with either water or egg whites to seal
and prevent lumpias from opening up.
3. Cut the lumpias in half. Dip both ends in flour before frying. This will seal the ends and
make it extra crispy.
4. Deep fry in medium-low heat and cook for about 3-4 minutes or just until golden
brown. Since the chicken is already precooked.
5. Once cooked, drain from oil and transfer to a plate lined with paper towels.

UKOY PAPAYA

Ingredients
 1 medium green papaya, peeled, seeded and shredded
 1 egg, beaten
 1 cup cornstarch
 ½ cup flour
 1 cup water

57
  1 teaspoon fish sauce
 1 teaspoon salt
 ½ teaspoon pepper
 ½ small kalabasa (kabocha squash),
peeled, seeded and julienned
 3 to 4 shallots, peeled and sliced thinly
 ½ cup green onions, chopped
 oil for deep frying
 ½ pound (about 12 pieces)
medium shrimps, tendrils trimmed

Spiced Vinegar Dip

 1 cup vinegar
 2 to 3 Thai chili peppers, minced
 ½ small red onion, peeled and diced
 2 to 3 cloves garlic, peeled and minced
 salt and pepper to taste

Instructions
1. Pigain ang ginayat na papaya para matangal ang katas. Itabi
2. Sa isang bowl, pagsamahin ang egg, cornstarch, flour, water, fish sauce, salt
and pepper. Batihin hanggang mahalong maigi at smooth.
3. Idagdag ang papaya, kalabasa, shallots and green onion sa bowl at haluin.
4. Sa isang malaking kawali gamit ang katamtamang apoy, maginit ng maraming
mantika (2-inch of oil) at painitin maigi.
5. Sa isang maliit na platito, gumamit ng kutsara, at mag-sandok ng 2 to 3 kutsara ng
okoy mixture at ishape na pabilog. Lagyan at ilubog sa gitna ng hinulmang ukoy
mixture ang isang pirasong shrimp sa ibabaw.
6. Dahan dahan na idulas ang okoy mixture na nasa platito sa kumukulong mantika.
(Magingat lamang po) At iluto lamang ito ng 3 to 4 minuto sa magkabilang side.
Hangang maging golden brown. Pagkaluto ay tangalin sa mantika at isalin sa lalagyan
na may paper towels para matangal ang excess oil.
7. Serve crispy with sawsawang suka! Enjoy!!
8. Para sa Sawsawang Suka:
Pagsamahin ang vinegar, chili peppers, onions and garlic sa isang mangkok. Season
with salt and pepper to taste. Pwede ng ihain ang sawsawan.

CHINESE EGGPLANT SIDE DISH

Ingredients
 1 pound of eggplants (3-4 eggplants), caps
removed and washed
 3 garlic cloves, minced
 2 green onions, chopped
 1 tablespoon soy sauce
 1 teaspoon fish sauce
 1 teaspoon hot pepper flakes
 2 teaspoons sesame oil
 1 tablespoon sesame seeds, crushed

58
Instructions:
1. Prepare steamer and add 2 cups of water. Let it boil over high to medium heat about 5
minutes.
2. Slice eggplants crosswise into 2 ½ inch pieces. Cut the thicker pieces in half
lengthwise.
3. Start steaming eggplants, once water starts boiling. Place eggplants on steamer and
cover. Steam for about 5 minutes.
4. Remove from heat and transfer to a cutting board. Let cool for 5 to 10 minutes until
you can easily handle them. Slice into bite size pieces.
5. Make seasoning mixture:
6. Combine garlic, green onion, soy sauce, fish sauce, hot pepper flakes, sesame oil in a
mixing bowl. Mix well.
7. Put it together & serve:
Add the steamed eggplant to the bowl and mix well. Sprinkle with the crushed sesame
seeds and serve with rice.

CHICKEN MUSHROOM

Ingredients:
 8 pcs chicken (1 kilo)
 4 kalamansi
 3 onions, minced
 2 garlic, minced
 1 laurel leaf
 4 tbsp butter
 4 tbsp soy sauce
 1 cup sliced mushroom
 1 cup water or chicken broth
 1 cup all-purpose cream
 Salt and pepper

Instructions:
1. I-marinate ang manok sa calamansi at asin sa loob ng isang oras.
2. Isangkutsa ang manok at itabi kapag kulay brown na
3. Sa parehong kawali igisa ang sibuyas, mushroom at bawang sa mantikilya
4. Palambutin at hintaying mag kulay brown ng kaunti.
5. Ibalik sa kawali ang manok at lagyan ng kaunting tubig, toyo at laurel
6. Pakuluin hanggang maluto at maging kaunti ang tubig.
7. Ilagay ang all-purpose cream at timplahan ng asin at paminta.
8. Pwede ding lagyan ng tinadtad na kinchay.

CHICKEN PASTEL

Ingredients:
 3 whole chicken breast (2 lb), deboned and skinless, slice into cubes
 ½ cup butter (1 stick)
 1 can vienna sausage, slice into ¼ inch
 1 chorizo bilbao, sliced ¼ inch (optional)
 1 large can Jolly button mushrooms
 2 medium potatoes, cubed

59
  2 medium carrots, cubed
 1 small onion, minced
 4 cloves garlic, minced
 1 pack all-purpose cream
 1 tbsp soy sauce
 1 tbsp Worcestershire sauce* (optional)
 1 chicken broth cube
 ½ cup hot water
 1 tall can evaporated milk
 1 green and red bell pepper, cut into squares
 1 small pack frozen green peas
 ½ bar quickmelt cheese, grated
 salt and pepper
 1 tsp sugar
 *make it 2 tablespoon soy sauce if Worcestershire
sauce is not available

Instructions:
1. Season chicken with salt and pepper and rub it all over. Let it stand for 15 minutes.
2. In a large pan, add butter to melt, sauté garlic and onion until it becomes fragrant.
3. Once the onions are soft, add the cubed chicken breast and let it brown. Season
chicken with dried basil leaves (or bay leaf) soy sauce and Worcestershire sauce. Stir
and toss until the chicken absorbs sauce.
4. Next, add in chorizo slices, followed by the potatoes and carrots. Let it cook for 2-3
minutes over medium to low heat.
5. Then add in the mushrooms and Vienna sausage. Continue tossing around and let it
cook for additional 3 minutes.
6. Dissolve the chicken broth cube into ½ cup of water and pour the stock into the pan.
Let it simmer over medium-low heat until all liquid has evaporated.
7. Add in evaporated milk and all-purpose cream. Constantly stir the milk to prevent
curdle. When it begins to boil, lower heat and keep stirring.
8. Add the bell peppers and green peas. Season with salt, pepper to adjust taste as
needed and add a teaspoon of sugar. Continue to cook for 5 minutes over low heat
possible until sauce becomes thick. Sprinkle grated cheese on top and turn off heat.

Note: Your Chicken Pastel is ready to serve. Or you can transfer it to a baking dish and top
with the pastry crust to make a the traditional pie covering.

For the Pastry Crust:

 1 ¼ cup flour
 1/4 + 2 T. cold butter, cubed
 1/2 teaspoon salt
 3 tablespoon ice cold water
 egg wash = 1 egg + 1 tbsp water, beaten

Instructions:
Cut the butter in the flour with salt. Add ice water and stir with a fork. Wrap in plastic and let
it rest in the fridge for about 30 minutes. Use a rolling pin, roll it out in between 2 pieces of
wax paper until it becomes thin and ready to roll out. Cover the baking dish, brush egg wash
on top, cut slits and bake for 12-15 minutes at 200°C

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CHICKEN ALFREDO PASTA

Ingredients:
 1 lb. pasta
 4 cloves garlic
 1/2 big onion diced
 4 tbs butter
 1lb. chicken breast cut into chunks
 2 t Italian seasoning / Italian herbs
 1 bag frozen broccoli florets (fresh is better)
 4 tbs all purpose flour
 3 cups milk
 1 cup heavy cream
 pepper to taste
 1 tsp salt
 8 oz shredded Colby-Monterey Jack cheese
 3/4 Parmesan shredded

Instructions:
1. Cook the Pasta according to the package (I
cooked it for 9 minutes) in a pot.
2. Add 4 tbs butter to a pan and cook onion, garlic and then chicken. When chicken is
not pink anymore add broccoli until cooked.
3. Sprinkle with herbs and flour and add milk slowly, then follow with whipped cream
(step by step, let boil to thicken between steps)
4. Toss in all the cheeses, salt and pepper and serve over the linguine.

GRILLED CHICKEN WITH ALABAMA WHITE BBQ SAUCE

Ingredients:
 BBQ Sauce:
 1 cup mayonnaise
 1 cup apple cider vinegar
 1 lemon, juiced
 1 teaspoon cracked black pepper
 1 teaspoon salt
 1 teaspoon garlic powder
 1 teaspoon onion powder
 1/2 teaspoon cayenne pepper

Chicken Marinate:
 Olive oil, for greasing the grill
 1 (3 1/2-pound) whole chicken, cut into 8
pieces
 ½ cup of tomato ketchup (or banana
ketchup)
 ⅓ cup of brown sugar
 1 tbsp of apple cider vinegar
 2 tsp of soy sauce
 2 tsp of Worcestershire sauce

61
Instructions:
For the BBQ Sauce:
1. Whisk all the ingredients together in a medium bowl. Cover and refrigerate for at least
2 hours before using. Reserve a ramekin full of sauce, about 1/2 cup, to serve on the
side.
For the Chicken:
1. Season the chicken pieces with salt and pepper and marinate for 30 minutes or more.
2. Preheat half of the grill to medium-high heat and the other half to low heat. Using
tongs, dip a folded towel into olive oil and wipe over the grill grate.
3. Arrange the chicken, skin side down, on the hottest area of the grill. Grill until seared
and golden brown and crisp on each side, about 5 minutes. Move the chicken to
the cooler part of the grill and brush with barbecue sauce. Continue to cook until the
juices run clear, about 20 to 25 minutes. Do not forget to flip the chicken halfway
through its cooking time. Transfer the chicken to a serving platter and serve with sauce
on the side

CHEESY STUFFED BURGER STEAK

Ingredients:
For the Stuffed Patties:
 1 kilogram ground beef (lean)
 1 Egg
 2 tablespoon soy sauce
 1 tablespoon Worcestershire sauce
 2 large potatoes peeled and grated
 ½ cup dry breadcrumbs
 1 onion, minced
 1 tbsp garlic powder (optional)
 ½ tsp dried Thyme (or basil)
 ½ tsp salt
 1 teaspoon pepper
 Cheddar cheese, cubed

For the Mushroom Gravy:

 1 can Mushrooms, bits and pieces (I
used Jolly)
 3 cloves garlic, minced
 1 onion, minced
 2 tablespoon Butter
 1 can cream (all-purpose cream)
 4 tablespoon soy sauce
 2 teaspoon Worcestershire sauce
 ¼ tsp dried thyme (or basil)
 ½ cup water
 slurry (2 tbsp cornstarch + ¼ cup water)

Instructions:
For Stuffed Patties:

62
 1. In a mixing bowl, beat egg add 2 tablespoon soy sauce; mix in bread crumbs, minced
onion, garlic powder, thymes, salt and pepper. Add ground beef, grated potato and
mix it to combine.
2. Use a small cup to scoop equal portions; shape them to form a ball.
3. In the center, use a finger to make a well and insert a quarter of the cheese in the
center. Compress the meat on top to enclose the cheese. Press into ¾ inch thick
patties.
4. (It’s better to make this ahead and refrigerate overnight to make the patties really
tasty)
5. Transfer the stuffed patties in a lined and greased baking tray and arrange with
allowance of space in between.
6. Bake without cover at 176°C for 30 minutes (or until a meat thermometer reads 71°C
and juices run clear). Place the tray in the center rack of the oven.
7. Remove from oven and let it cool. Transfer patties one by one into serving dish.

For the Mushroom Gravy:

1. In a pan, heat butter and sauté garlic, onions, mushrooms until fragrant. Add in soy
sauce and thyme. Sauté for a minute and add in water and all-purpose cream. Bring it
to a boil.
2. Add in the slurry and stir well over low heat. Let it simmer, season with salt and pepper
to taste.
3. Pour in sauce on top of the patties. Serve and enjoy!

Cooking Tip:
I have extra kraft parmesan cheese in the pantry, so I added a few sprinkles into the beef
mixture to make it really cheesy. This is just optional though.

KINALAS / KINALAS SOUP

One of the best dish in Naga City – Kinalas! A
combination of Noodles in broth with shredded beef
scraped from the bones and the trade secret Kinalas
Sauce!
Kinalas is a famous Bicol noodles recipe just
like mami. The simple preparation is to cook noodles
and garnished the soup noodles with scraped meat
from pork or beef’s head and other parts. It is top with
a thickened deep-brown sauce from the brains of a
cow or pig. The dish is further seasoned with simple
spices (lots of sili and pepper) and served in hot broth
with boiled egg.
The preparation basically starts with boiling the
skinned cows head or other parts of cow with bones
for 4-6 hours. Once very tender, scraped down the
meat from the bones (kinalas na laman ng baka) and
the beef broth is also used to make the soup really
tasty. Traditionally they use cows brain to thicken the
Kinalas sauce but alternatively you can follow the
ingredients listed below if cows brain is not available.
Ingredients:
 1 cup of steamed yellow pancit noodles
 1 ½ cup of bulalo stock

63
  scraped kinalas or beef
 1 teaspoon of diced garlic chips, sautéed
 spring onions, chopped
 boiled eggs
 siling labuyo
 sliced calamansi upon serving

For Kinalas Sauce:

 1 cup all-purpose flour 
 2 tbsp soy sauce
 2 tbsp vinegar
 1 tbsp sesame seed oil
 4 tbsp hibi or shrimp broth
 1 tbsp ginisa flavor mix
 5 cups water
 2 kutsara patis (fish sauce)

Instructions:
1. Prepare the steamed pancit noodles in a bowl.
2. Boil the bulalo stock using beef buto-buto (ribs and legs) and add salt, pepper and
other condiments to taste. 
3. Cut meat from the beef parts boiled in the stock and put meat on top of bulalo. 
4. Pour 1 ½ cup of the stock over pancit.
5. Add egg on top.
6. Pour one to two teaspoon of the kinalas sauce on bowl of soup.
7. Top with diced spring onions and garlic for added taste. Serve hot and enjoy!

For Kinalas Soup:

1. Brown all-purpose flour in a pan.
2. Remove and mix with rest of the ingredients.
3. When flour has dissolved, put back in pan under
low heat and mix until sauce thickens.

CHALIAPIN STEAK DON – SHOKUGEKI NO SOMA

JAPANESE STEAK / DONBURI

Marination Time: 30-45 minutes

Ingredients:
 1 kilograms Beef Sirloin
 1 Onion, diced/minced
 Salt
 Black Pepper
 Oil
 100ml Red Wine
 1 1/2 tbsp Soy Sauce
 1 tsp Potato Starch
 10g Unsalted Butter

64
Instructions:
Marinate Beef Sirloin:
Finely chop onion and set aside. Slice
on beef or scar it and then pound it
using a kitchen mallet. (Pounding the
beef helps to quickly cook the meat.)
Marinate with minced onion for 30 –
45 minutes.
Cook Beef Sirloin:
Remove the beef from minced onion,
then season with salt and pepper.
Heat pan, add in oil and cook beef on
each side for about 2-4 minutes
depends on how you want it cooked
(rare, medium rare or well done).
Remove from pan and drain excess oil.
Let it rest after cooking each side.
Transfer on a serving plate. Set aside.
For the Sauce:
In the same pan, melt butter and sauté
onion. Let it cook until golden brown.
Pour in red wine, soy sauce with
potato starch.
Use a whisker and keep stirring so
there is no lump left. Keep stirring
until sauce become smooth in
consistency.
Arrange beef sirloin on a large bowl
with rice and pour in the sauce. Serve and enjoy!
Serving Suggestion:
Serve it with rice mixed with Umeboshi paste (pickled plum) in the donburi bowl. Place the
beef on top and add plenty of sauce. Top with the finely chopped, cooked onions

GINGER GARLIC KING PRAWNS

Ingredients:
 2 lbs shrimp
 ½ cup butter
 4 tbsp garlic, minced
 4 tbs ginger, minced
 salt and pepper to taste
 Basil leaves (optional garnish)

Cooking Instructions:
1. Melt the butter in a pan and heat it up until hot enough to cook the garlic
2. Add the garlic and ginger. Cook until the color turns light to golden brown
3. Put-in the prawn and then cook until the color turns orange.
4. Let the liquid evaporate completely.
5. Add some ground black pepper and salt as needed.
6. Garnish with basil leaves (optional)
7. Serve hot. Share and Enjoy!
65
ROAST BUTTERED CHICKEN

Ingredients:
 1.2 kg whole chicken, cleaned well, discard
neck
 ½ cup anchor unsalted butter, melted (1
stick)
 2 tbsp rice wine (alternatively 1/4 cup white
wine) – optional
 1 lemon, halved
 Salt and freshly ground pepper, to taste
 3-4 sprig of fresh parsley
 5 cloves garlic, crushed
 1 onion, quartered 
 3 tbsp dried rosemary or fresh (optional)
 3 tbsp dried thymes (optional)
 30 grams garlic powder (¼ cup)
 Salt and pepper
 Optional: baby carrots and white onions

Instructions:
1. Preheat oven to 430°F | 220°C (400°F or
200°C fan forced).
2. Line a baking pan or roasting pan with a foil
3. Rinse chicken (including cavity) under cold running water. Drain water well and pat dry
with paper towels.
4. Reserve extra melted butter for basting and add a teaspoon of rosemary, 1 tablespoon
garlic powder and stir it well. Set aside.
5. Pour 2 tablespoon rice wine on the chicken and inside the cavity. Brush it well to even
out the rice wine. Gradually pour in the remaining butter inside and outside of the
chicken. Add the juice of half a lemon over the chicken, under the skin and inside
the cavity. Season with salt and pepper and massage it well on the chicken. Sprinkle
garlic powder all over the chicken and inside.
6. Stuff the crushed garlic into the chicken cavity along with the fresh parsley sprigs,
onions and the squeezed lemon halve. Tie legs together with kitchen string.
7. Position the chicken breast-side up into baking tray together with carrots and slices of
onions on the side. Roast for 1 hour and 15-20 minutes, basting half way
through cookingtime, until juices run clear when chicken thigh is pierced with a
skewer.
8. Heat may vary for each oven type. Place your pan in the middle rack position.
I adjustedheat to 180°C midway baking the moment I saw it’s cooking faster.
9. You can adjust heat anytime, if you see it toast faster on top than the prescribed time.
You want to make sure that it cooks gradually inside and outside evenly.
10. When it reach the exact cooking time, baste it again. Broil for a further 2-3 minutes
more to make it golden.
11. *Broiling is when you transfer the baking pan on a higher rack of your oven to toast
the top quickly for that touch of crisp on the outside and juicy on the inside.
12. Remove from the oven and let stand for 10 minutes before serving. Serve, drizzled
with pan juices and remaining lemon half cut into wedges or slices .

66
THE ULTIMATE 19 CHICKEN WINGS RECIPES

Chicken wings are one of my favorite recipes. I

love it when baked and super flavorful. Here’s
how you can bake it and make it super crispy.
Once you get the perfect crispness. Just choose
from any of the 19 best sauce collections. You
will surely keep it for life!
Cooking Note: You can also fry it, if oven is
not available. Remember to always garnish it
with your favorite fresh herbs, and you will
never go wrong. (Parsely, Corriander, Basil,
Thymes, or Spring onions)

STEP 1: Cook the Chicken

How to make the Perfect Baked Chicken
Wings
Ingredients:
 1 kilograms chicken wings, cut into 2
pieces with tips removed
Dry seasoning:
 Salt 
 Garlic powder
 Onion powder
 Pepper

Instructions:
1. Preheat oven to 232°C
2. In a large pot with half water half chicken broth, bring it to a boil.Let it simmer for
about 8-10 minutes. Remove from pot and drain on a wire rack. (It will help reduce
some of the fat allowing for quicker crisping in the oven)
3. Once chicken is dry, season the wings with your favorite DRY seasoning, salt, pepper,
garlic powder, onion powder, etc.
4. Bake wings on a lined or sheeted pan for about 30 minutes, make sure to turn the
wings over in between baking for about 10 minutes on each side.
5. Transfer to a large mixing bowl and toss with your favorite chicken wings sauce. (see
19 sauce recipes below ). Serve while hot. Enjoy!

STEP 2: Make the Sauce

Choose and make your favorite wing sauce.

For all Sauces: Use a blender and add all the listed ingredients for the chosen sauce, blend it
well until it becomes smooth. Transfer into a saucepan and let it boil. Constantly stir until
slightly thickened. Turn off heat and let it cool. Toss into wings
until well coated.

1. Classic Hot Sauce

 2/3 cup hot pepper sauce
 1/2 cup melted butter
 1 1/2 tablespoons white vinegar
 1/4 teaspoon Worcestershire sauce
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  1/4 teaspoon cayenne pepper
 1/8 teaspoon garlic powder
 salt to taste

2. Sweet N Spicy Sauce

 1 cups red hot sauce, such as Frank’s
 1/2 cups melted butter
 1/2 cup mango habanero sauce
 8 tbsps brown sugar
 4 tsps chili powder
 4 tsps garlic powder
 4 tsps onion powder
 4 tsps black pepper
 4 tsps cayenne pepper
 4 tsps seasoning salt

3. Garlic Ranch Sauce

 2 cups melted butter
 1 cup Sweet N Spicy Wing Sauce, recipe follows, or
hot sauce, such as Frank’s
 4 heaping tbsp fresh minced garlic
 4 tbsps brown sugar
 2 tsps black pepper
 4 packets powdered ranch dressing

4. Chili Lime Sauce

 2 tbsps of jalapeno pepper chopped finely
 1 tbsp chili sauce
 1/2 cup lime juice
 1/3 cup chicken stock
 2 tbsps fresh cilantro (coriander leaves)
 2 cloves garlic
 1 tsp sugar
 1/4 tsp salt

5. Asian Sweet n Sour Caramel Sauce

 1/2 cup Water, divided into 2,  (¼ cup) measurements
 1 cup Sugar
 1/4 cup Fish Sauce
 1/4 cup Mirin
 1/4 cup Lemon, Lime, orange or other sour citrus (each ones will
give/offer a different variation)

6. Honey Ginger Sauce

 4 garlic cloves, finely minced
 3 tbsp finely grated fresh ginger
 1/4 tsp cayenne pepper, optional
 1/2 cup rice vinegar
 1/2 cup packed brown sugar
 1/4 honey
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  1 tsp soy sauce

7. Garlic Parmesan Sauce

 1 cup butter, melted
 2 teaspoon garlic powder
 1/2 teaspoon onion salt
 1/4 teaspoon black pepper, freshly ground
 1 cup parmesan cheese, grated

8. Honey Sriracha Sauce

 6 tbsps butter
 1/3 cup sriracha
 2 tbsps honey
 1 lime, juiced
 1/2 orange, juiced
 3 tbsps cilantro

9. Tandoori Indian Sauce

 ¾ c Yogurt
 1/2 tbsp Ginger paste
 ½ tsp Garlic paste
 ½ tsp Turmeric powder
 ½ tsp Cumin powder
 1 ½ tsp Coriander powder
 ½ tsp Chilli powder
 1 tbsp Lemon juice
 ¼ tsp Ground black pepper
 1tbsp Oil- 1 tbsp
 Salt- to taste

10. Vietnamese Pok Pok Sauce

 1/4 cup fish sauce
 1/4 cup superfine sugar
 8 cloves garlic, 5 crushed and 3 minced
 2 tbsps vegetable oil, plus more for frying
 1/3 cup cornstarch
 1 tbsp chopped cilantro
 1 tbsp chopped mint

11. Sticky Bourbon Sauce

 8 oz. red pepper hot sauce
 1c Bourbon
 1 tbsp onion powder
 1 tbsp garlic powder
 ½ cup honey
 ½ cup brown sugar
 1 ½ tsp black pepper
 1 tsp smoked paprika
 2 tbsp concentrated tomato paste

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12. Coca Cola Sauce
 1/4 cup soy sauce
 2 tbsps canola oil
 2 tbsps dry sherry or Chinese rice wine
 3/4 cup Coca-Cola (not diet or anything
flavored!)
 2 scallions, chopped
 Black pepper n salt to taste
 13. Thai sticky Sauce
 ½ tsp salt
 ½ tsp pepper
 ½ cup sweet chili sauce
 ¼ cup rice vinegar
 ¼ cup lite canned coconut milk
 3 tbsps brown sugar
 3 garlic cloves, pressed or finely minced
 1 tbsp creamy peanut butter
 1 tsp-sized knob of ginger, grated
Garnish with:
 1 lime, juiced
 ½ tbsp soy sauce
 ¼ cup chopped peanuts
 ½ cup fresh cilantro
 4 green onions, sliced

14. Chinese Plum Sauce

 1 (15-16-ounce) can whole unpitted purple plums
 2 tablespoons bottled hoisin sauce
 1 tablespoon frozen orange juice concentrate, thawed
 1 tablespoon soy sauce
 2 teaspoon fresh ginger, grated
 1/4 teaspoon black pepper
 2 tsp brown sugar
 Garnish with: 2 tbsp. sesame seeds

15. PB&J Sauce

 ½ cup natural peanut butter
 1½ cup grape jelly
 1 cup grape juice
 ½ cup vinegar
 ½ c chicken stock
(you can use other flavors of jelly, just be sure to use the same flavored juice)

16. Wasabi Wings

 1 cup Soy Sauce
 1 Tablespoon fresh horseradish (not the creamy type)
 2 jalapeno peppers
 1 Tablespoon white vinegar
 1 teaspoon sugar
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  1 teaspoon salt
 1 teaspoon mustard powder
 2 teaspoons wasabi powder, mixed with enough water to form a thick paste
 1 cup chicken stock

17. Jerk Sauce

 6 green onions (chopped)
 1 onion (chopped)
 1 jalapeño pepper (seeded and minced)
 ¾ cup soy sauce
 ½ cup distilled white vinegar
 ¼ cup vegetable oil
 2 tablespoons brown sugar
 1 tablespoon fresh thyme (chopped)
 ½ teaspoon ground cloves
 ½ teaspoon ground nutmeg
 ½ teaspoon ground allspice

18. Mango Habanero

 2 cups mango nectar
 1 tablespoon honey (or agave)
 1/4 cup cayenne pepper sauce
 1/3 cup of butter (alternatives: ghee)
 habanero sauce in bottle (available in major supermarkets)

19. Buffalo Wings

 1/2 teaspoon chili powder
 1/2 teaspoon paprika
 5 tablespoons butter
 3 tablespoons hot sauce
 1/8 teaspoon black pepper
 1/4 teaspoon salt
 1/4 teaspoon garlic powder

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