Charles Arnejo CFLM 1 - 470

BS Crim Morning Session April 23, 2024

Sisig
• 750g (26½oz) well-layered, skin-on •
pork belly
• 2 pig ears, about 250g (9oz) each
cooking oil, as necessary
• 1 large onion, peeled, about 250g
(9oz)
• 2-3 garlic cloves, peeled
• 200g (7oz) chicken livers
• 4-8 red bird's-eye chillies, or another
type of small, hot chilli, such as 20ml (4tsp) fresh calamansi juice
serrano • 30ml (2tbsp) vinegar (distilled white,
• 1 green banana chilli, or another type rice or coconut vinegar)
of long, mild chilli • fine sea salt
• 20ml (4tsp) fish sauce • fresh ground black pepper

Adobo
2 tablespoons vegetable oil
1 (3 pound) chicken, cut into pieces
1 large onion, quartered and sliced
2 tablespoons minced garlic
⅔ cup low sodium soy sauce
⅓ cup white vinegar
1 tablespoon garlic powder
2 teaspoons black pepper
1 bay leaf
Sinigang
• • 1 teaspoon salt
1
• 1 (1/2 inch) piece fresh ginger,
chopped
• 2 plum tomatoes, cut into 1/2-inch
dice
• 1 pound bone-in pork chops
• 4 cups water, more if needed
• 1 (1.41 ounce) package tamarind
tablespoon vegetable oil soup base (such as Knorr®)
• 1 small onion, chopped • ½ pound fresh green beans, trimmed
Kare-Kare
• • ½ pound bok choy, chopped
4
• ½ pound long beans, cut into bite-
sized pieces
• ½ pound eggplant, cubed
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
½ pounds beef oxtails
• 1 teaspoon achiote powder
• 3 cups water, or more as needed
• 3 tablespoons smooth peanut butter
• 2 beef bouillon cubes
Letchon
• One pig. Be sure it isn't to big for your spit.
• Lemongrass. Lots.
• Spring onions. Masses.
• Salt and pepper. A big handful.
• Bay leaves. I really don't know what these
do.
• Garlic. About 23 cloves.
• Oil.

Pancit
• 4 boneless chicken thighs
• 1 (8 ounce) package dried rice
noodles
• 2 tablespoons soy-based liquid
seasoning (such as Maggi®), or to
taste
• 3 tablespoons olive oil, divided
Bicol Express
• 500g pork belly, sliced into ½- to 1-
inch thick pieces
• 3 tbsp finely diced red onion
• 1 ½ tbsp finely minced garlic
Pinakbet
•3
tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• ½ pound pork loin, chopped
• ½ pound peeled and deveined
prawns
Bibingka
• 1 tablespoon sesame oil
• 3 cloves garlic, chopped
• 1 medium onion, chopped
• ½ large head cabbage, thinly sliced
• 2 carrots, julienned
• 1 teaspoon garlic salt
• 1 tbsp grated ginger
• 1–3 tbsp sliced red chilis, ½- to 1-
thick pieces, with seeds
• ¼ cup bagoong or shrimp paste
• 1 cup canned coconut milk
• 1 cup water
• 1 cup canned coconut cream
• 2 green chilies (siling haba), sliced
diagonally
• salt and pepper to taste
• 1 tomato, chopped
• ¼ pound zucchini, seeded and cut
into bite-size pieces
• ¼ pound fresh okra, ends trimmed
• ¼ pound fresh green beans, trimmed
• ¼ pound eggplant, cut into bite-size
pieces
• 1 small bitter melon, cut into bite-size
pieces
BATTER:
• 1 cup rice flour
• ¼ cup all-purpose flour
• ½ cup sugar TOPPINGS:
• ¾ cup fresh milk • grated cheese
• ¼ cup water • grated coconut
• 2 teaspoons baking powder • 1 salted egg - cut into 8 to 12 thin
slices
• ¼ teaspoon salt
• butter - melted at room temperature
• 4 tablespoons vegetable oil
for brushing
• 1 egg

2. Out of all the Filipino Traditional Dishes highlighted on the lesson, the Letchon
really left me starving, I love this dish because it is rarely served in any occasion and
its crunchy texture and salty but savory taste makes me feel happy.