Togue Guisado (Sauteed Bean Sprouts)

Ingredients :

· 1/2 lb. pork, thinly sliced (optional)
· 1 tbsp. vegetable oil
· 3 cloves garlic, minced
· 1 onion, chopped
· 1 carrot, thinly strips
· 1 red bell pepper, thinly strips
· 1 green bell pepper, thinly strips
· 2 tbsp. soy sauce
· 2 tbsp. Worcestershire sauce (optional)
· salt and pepper, to taste
· 1/2 to 1 lb. togue (bean sprouts)
· 1/2 cup water (or broth)
· chopped green onions, for garnishing

Cooking Procedures :

1. In a pan, heat oil over medium heat. Cook pork (if using) until it turns slightly brown.

2. Add garlic and onions; sauté for a few minutes until onions are soft and translucent.

3. Add in carrot, bell peppers and season with soy sauce, Worcestershire sauce (if using), salt and pepper. Stir-fry until well blended for about a minute or two.

4. Add water (or broth) and togue (bean sprouts), cook for a few minutes. Correct the seasonings. Be sure not to overcook the bean sprouts it should be crispy. Immediately remove from heat. Gently stir to blend.

5. Transfer to a serving dish and serve. Garnish with chopped green onions (if using) and serve.

Pork Afritada

Ingredients :

· 1 lb. pork, cut into serving pieces
· 1 tsp. salt
· 1/8 tsp. pepper
· 3 cloves garlic, minced
· 1 onion, sliced
· 1 tbsp. patis (fish sauce)
· 4 potatoes, peeled and quartered
· 1 cup water
· 1/2 cup tomato sauce
· 1 red bell pepper, sliced
· 1 green bell pepper, sliced
· 2 tbsp. fine breadcrumbs (or flour, or cornstarch) · vegetable oil

(Measurement Guides)

Cooking Procedures :

1. Put pork in a bowl and season with salt and pepper. Let stand 10 to 20 minutes.

2. Heat oil in a skillet over medium heat. Stir-fry pork pieces until no longer pink in color and turn lightly brown.

3. Add and sauté garlic until fragrant. Stir in onion until soft and translucent. Season with patis and then add potatoes, stir-fry for a few minutes.

4. Pour in water and tomato sauce and bring to a boil. Lower the heat and let it simmer covered for about 25 to 30 minutes or until pork is cooked and potatoes are tender.

5. Add in bell peppers and stir to blend. Correct seasonings. Thicken sauce with breadcrumbs (or flour, or cornstarch, if using). Stir and blend and let simmer for another few more minutes.

6. Remove from heat. Transfer to a serving dish and serve hot.

Bistek (Beef Steak)

Ingredients :

· 1/2 lb. beef sirloin (or beef tenderloin steaks), cut into thin strips
· 2 tbsp. calamansi concentrate
· 2 tbsp. soy sauce
· 1 tsp. salt
· 1 tsp. pepper
· 3 tbsp. oil
· 1 onion, cut into rings

Cooking Procedures :

1. Slice beef across the grain. Cut into 2 inches length.

2. Marinate meat in calamansi, soy sauce, salt and pepper (by smelling the aroma of the marinated beef, you’ll know it is well seasoned or not; adjust or correct the seasoning according to your style and liking). Refrigerate for 30 minutes.

3. Pan fry onion rings in hot oil. Cook until onions are soft and translucent. Set aside.
4. In the same pan, stir-fry beef until cooked and tender. Transfer to a serving platter. Garnish with onion rings and serve.

Pinakbet (Meat Vegetable Stew with Shrimp Paste)

Ingredients :

· 1/2 lb. pork, sliced
· 2 tbsp. vegetable oil
· 3 cloves garlic, minced
· 1 onion, chopped
· 2 tomatoes, chopped
· 1/2 squash, cubed
· 2 cups sliced okra
· 2 cups 1-1/2 inch long cut sitaw (yard long beans)
· 2 eggplants, sliced
· 1 ampalaya (bitter gourd and/or bitter melon), sliced
· 1 to 1-1/2 cup water
· 2 to 3 tbsp. bagoong alamang (salted shrimp paste)

(Measurement Guides)

Cooking Procedures :

1. In a large, deep skillet (or casserole), heat oil over medium heat. Cook pork until it turns slightly brown.

2. Stir in garlic, onions and tomatoes. Sauté for a few minutes until tomatoes wilted.

3. Add squash and okra, stir-fry for a minute or two and then add the rest of the vegetables. Gently stir to combine.

4. Pour in water and add the bagoong alamang, and bring to a boil.

5. Lower the heat and simmer covered over low heat until vegetables are tender. Be sure not to overcook it. You may wish to correct the taste by adding a little bit of bagoong alamang. Gently stir to blend.

6. Immediately remove from heat. Transfer to a serving dish. Serve hot.

Lumpiang Shanghai

Ingredients :

· 1 lb. ground pork
· 1 cup chopped shrimps
· 1/4 cup finely chopped onions
· 1/2 cup finely chopped carrots
· 2 whole eggs
· 3 tbsp. soy sauce
· 3 dashes of sesame oil
· salt and pepper, to taste

· lumpia wrapper
· vegetable oil, for frying

Cooking Procedures :

1. In a bowl, combine all ingredients. Mix until well blended.

2. Wrap into thin rolls in lumpia wrapper. Fry in deep hot oil.

3. Drain on paper towels. Transfer to a serving platter. Serve with your favorite catsup or make your own Sweet and Sour Sauce recipe.

Braised Pork Belly

Ingredients :

· 1 lb. pork (i usually used pork belly or pork hocks), cut into serving pieces
· 1 cup water
· 3 cloves garlic, crushed
· 1/3 cup vinegar
· 1/4 cup packed brown sugar
· 1/4 cup soy sauce
· 1 bay leaf
· 1/4 tsp. pepper or 1 tsp. peppercorns
· 1 tsp. oil
· salt to taste
· 3 potatoes, peeled and quartered (optional)
· hard-boiled eggs (optional)

Cooking Procedures :

1. Combine all ingredients in a big pot and bring to a boil. Lower heat and simmer for about an hour or until pork belly or hocks is tender. You may wish to adjust the taste according to your style and liking.

2. If you want to add some potatoes and hard-boiled eggs in this dish, potatoes usually cook about 15 minutes. It’s up to you whether you like it very soft or just tender to bite. You may add it halfway of the cooking time or later.

3. As for the eggs let it sits for a few minutes before its done to let the sauces covered into it.

4. Remove bay leaf and peppercorns (if used) just before serving. Serve hot.

Munggo Guisado (Sauteed Mung Beans)

Ingredients :

· 1 cup munggo (mung beans)
· 3 cups water
· 1 tbsp. vegetable oil
· 1/2 lb. pork, sliced
· 2 cloves garlic, minced
· 1 onion, chopped
· 2 tomatoes, chopped
· 2 pcs. Chinese sausage, cubed (optional)
· 2 cups water or broth
· 1 tbsp. patis (fish sauce)
· salt to taste
· 1 cup ampalaya leaves or substitute spinach or watercress

Cooking Procedures :

1. Boil mung beans in water until soft and easily mashed. Set aside.

2. In a pan, heat oil. Cook pork until it turns slightly brown.

3. Add garlic, onions and tomatoes. Sauté for a few seconds until tomatoes wilted.

4. Stir in Chinese sausage (if using) and continue cooking for another 1-2 minutes.

5. Pour in water or broth and add boiled mung beans.

6. Season with patis and salt to taste. Bring to boil and let it simmer until thick.

7. Add ampalaya leaves or substitute. Cover and remove from heat. Serve hot.

Nilagang Baboy (Boiled Pork with Vegetables)

Ingredients :

· 1 lb. pork (choices of belly, hocks, neck or any bony parts of pork), cut into serving pieces
· 5-6 cups water
· 3 cloves garlic, crushed
· 1 onion, quartered
· 2 green onions (scallions), sliced into 1” long
· 1/4 tsp. peppercorn
· salt to taste
· 2 eddoes- also known as taro or gabi, quartered (optional)
· 2 potatoes, quartered
· pechay (bok choy) or cabbage leaves

Cooking Procedures :

1. Place pork in a big pot and let it covered with water. Bring to a boil.
Lower the heat and let it simmer until pork is tender for about an hour.

2. Remove all the resulting scum that will rise to the top of the pot.

3. Add crushed garlic, sliced onions, scallions, peppercorn and season with salt.

4. Add quartered eddoes (if using) and potatoes. Cook until tender.

5. Simmer for 5 minutes. Correct the seasoning.

6. Add pechay or cabbage leaves. Do not overcook the green vegetables.

7. Remove from heat. Serve hot.

Lechon Kawali (Pan Roasted Pork)

Ingredients :

Pork
· 1-1/2 lb. pork liempo (pork belly), cut into serving pieces
· 4 cloves garlic, crushed
· 1/4 tsp. pepper or 1 tsp. peppercorns
· 2 tbsp. salt
· water, for boiling
· oil, for frying

Sauce
· 1 tbsp. soy sauce
· 2-1/2 tbsp. vinegar
· 1 clove garlic, minced
· chili peppers (optional)

Cooking Procedures :

1. Put pork pieces in a big pot. Cover with water. Add garlic, pepper or peppercorns and salt.

2. Bring to a boil. Lower heat and simmer for an hour or until meat is tender. Drain.

3. Deep-fry liempo pieces in batches until golden brown and blisters appear on skin.

4. Drain on paper towels.

5. Mix together all ingredients for the sauce.

6. Serve with chopped lechon kawali.

Embutido (Filipino Style Meatloaf)

Ingredients :

· 1 lb. ground pork
· 1/2 cup finely chopped carrots
· 1 cup (6 slices) finely chopped (sweet or cooked) ham
· 3 tbsp. minced green bell pepper
· 3 tbsp. minced red bell pepper
· 1/3 cup sweet pickle relish
· 1/4 cup raisins
· 3 whole eggs
· 1/2 cup grated cheddar cheese
· dash of liquid seasoning
· salt & pepper, to taste
· 1 tbsp. cornstarch

· slices (wedges) of hard-cooked eggs (see recipe)
· slices (wedges) of Vienna sausage
· aluminum foil, 10" x 12" sizes

Cooking Procedures :

1. Prepare a steamer and set aside. Alternatively, prepare a baking pan and a wire rack and preheat oven to 350°F.

2. In a bowl, combine all the ingredients and mix until well blended.

3. Divide the mixture into 2 to 4 portions (depending on how many you want to make).

4. Spread and flatten the mixture onto the center of each foil, divide the slices of hard cook eggs and Vienna sausages. Place each slices at the center of each mixture. Hold the foil onto your hand and roll until the ends of the mixture covers the eggs and sausages. Alternatively, by holding each ends of the foil, roll the mixture back and forth until it covers the slices of eggs and sausages in the center.

5. Finally, roll the aluminum foil into a tightly packed log about 1" to 2" in diameter, sealing on both ends. Repeat with the remaining pork mixture.

6. Place the embutido in a steamer and steam for an hour. Alternatively, place embutido in a wire rack on a baking pan, half filled with hot water. Cover with aluminum foil (Be sure the steam will not escape). Steam-bake in the center of the oven for an hour.

7. Remove from the oven. Let it cool and slice into rings. Serve with your favorite catsup or sauces.

8. Refrigerate unused embutido.

Tinolang Manok (Chicken Ginger)

Ingredients :

· 1 lb. chicken, cut into serving pieces
or any choice cuts of your liking like thighs, drumsticks or wings)
· 1 thumb-sized fresh ginger root, cut into strips
· 2 cloves garlic, crushed
· 1 onion, chopped
· 2 tbsp. patis (fish sauce)
· salt, to taste
· 4 to 5 cups water (or rice water – 2nd washing)
· 2 to 3 sayote (chayote squash), quartered (or green, unripe papaya or potatoes)
· 1 cup sili (chili) leaves or malunggay or substitute 1/2 lb. spinach · vegetable oil

Cooking Procedures :

1. In a medium saucepan, heat oil over medium heat. Sauté ginger and garlic until fragrant. Add onions, stir-fry until softened and translucent.

2. Add chicken cuts. Cook for 3 to 5 minutes until chicken colors slightly. Season with patis and salt.

3. Pour in water (or rice water, if using). Bring to a boil. Lower the heat and let it simmer until chicken is half-done. Add in chayote (or papaya or potatoes, if using). Continue simmering until chicken and vegetable are tender. Correct seasonings and then add sili leaves or malunggay or substitute. Stir to combine until well blended. Remove from heat.

4. Let stand for a few minutes to cook the green vegetables. Transfer to a serving dish and serve hot.

Pancit Bihon Guisado

Ingredients :

· 1 tbsp. cooking oil
· 1/2 lb. pork, sliced
· 2 cloves garlic, minced
· 1 onion, sliced
· 1 large carrot, julienne
· 1 red bell pepper, julienne
· patis (fish sauce), salt, pepper and soy sauce to taste
· 2 cups chicken broth or water
· 1 cup cabbage leaves, cut into thin strips
· 1/2 lb. pancit bihon (rice sticks noodles)
· wedges of lemon or calamansi, for garnish

Cooking Procedures :

1. Rinse pancit bihon with tap water. Drain. Set aside.

2. Heat oil in a large skillet. Stir-fry pork slices until no longer pink in color.

3. Add garlic and onion. Sauté for a few minutes until soft.

4. Season with patis, salt, pepper and soy sauce to taste.

5. Add julienne carrots and red bell peppers. Stir-fry for a few minutes.

6. Add chicken broth or water. Correct the seasoning.

7. Heat until boiling and add the drained pancit bihon.

8. Let it simmer and stir to loosen the noodles (separate noodles by using a fork and a ladle)

9. Add a little more water or broth if you notice that is almost dry up and noodles are not yet cooked well. You may also add soy sauce if you find it pale and taste bland.

10. Add cabbage leaves (do not overcook) and then turn off the heat. Mix well.

11. Serve with lemon wedges or calamansi. Enjoy!

Chicken Curry

Ingredients :

· 2-3 tbsp. oil
· 3 potatoes, peeled, quartered and fried
· 1 lb. chicken, cut into serving pieces
· 3 cloves garlic, minced
· 1 large onion, quartered
· 1 tbsp. patis (fish sauce)
· 3 tbsp. curry powder
· salt and pepper
· 1 cup water
· 1 red bell pepper, cut into big squares
· 1 green bell pepper, cut into big squares
· 3 celery stalks, cut into 1-1/2” long
· 1 cup coconut milk or evaporated milk

(Measurement Guides)

Cooking Procedures :

1. Pan fry potatoes. Set aside.

2. In the same pan, fry chicken pieces and brown a little.

3. Add garlic and onion. Sauté for a few minutes until soft.

4. Pour in patis and season with curry powder, salt and pepper. Stir for 2 minutes.

5. Add water. Cover and bring to a boil. Lower the heat; add celery, bell peppers and fried potatoes. Simmer for 3 minutes or until half done.

6. Add milk and stir occasionally. Cook for another 7 minutes (or lesser when using evaporated milk because the liquids will curled).

7. Remove from heat. Serve hot.

Pork / Beef Sinigang

Ingredients:

3/4 kilo pork good for stewing /beef
40 g. tamarind soup base
3 small tomatoes
1 medium onion
a bunch of water spinach (kangkong)
a bunch of winged beans
1 medium size white radish
a couple of taro root
5 1/2 cups of water
long green chili
salt to taste

Preparation

Step 1: Picture of the veggies all chopped up. Pick the leaves of the water spinach and the soft stem part. Peel and slice the radish diagonally. Slice the winged beans in the same manner. Peel the taro root and slice into half. Slice tomatoes and onion.
Step 2: Boil the pork in water. Season with a little bit of salt and cook until tender.
Step 3: Add in the tamarind soup base, onions and tomatoes. Drop the taro root as it takes quite some time to cook. Let it boil for about 10 minutes.
Step 4: Add in the radish. Cook for roughly about 7 minutes.
Step 5: Add in the winged beans and the stem of the water spinach. Cook till done for a few minutes. The moment the color turns to bright green it should be done.
Step 6: Add lastly the leaves of the water spinach. As soon as it wilts in the boiling stock, your sinigang is done!

Chicken Adobo

Ingredients

8 whole chicken legs (about 4 pounds), cut into drumstick and thigh sections
1 1/2 cups distilled white vinegar
3 garlic cloves, crushed
2 bay leaves
1/2 tablespoon whole black peppercorns, crushed lightly
3/4 cup soy sauce
3 tablespoons vegetable oil
cooked rice as an accompaniment

Preparation

In a large kettle combine the chicken, the vinegar, the garlic, the bay leaves, the peppercorns, and 1 cup water, bring the mixture to a boil, and simmer it, covered, for 20 minutes. Add the soy sauce and simmer the mixture, covered, for 20 minutes. Transfer the chicken with tongs to a plate and boil the liquid for 10 minutes, or until it is reduced to about 1 cup. Let the sauce cool, remove the bay leaves, and skim the fat from the surface.

In a large skillet heat the oil over high heat until it is hot but not smoking and in it sauté the chicken, patted dry, in batches, turning it, for 5 minutes, or until it is browned well. Transfer the chicken to a rimmed platter, pour the sauce, heated, over it, and serve the chicken with the rice.