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Ginataang Hipon Sitaw at Kalabasa
|
10 minutes
|
40 minutes
|
50 minutes
|
4
|
1 lb shrimp cleaned | 10 strings beans sitaw, cut into 2 1/2 inch length | 2 cups kalabasa squash, cubed | 2 cups coconut milk | 1 medium yellow onion sliced | 2 tablespoons bagoong alamang shrimp paste | 1 cup malunggay leaves | 3 cloves garlic crushed | Salt and pepper to taste | 3 tablespoons cooking oil | Salt and pepper to taste
|
Heat oil in a cooking pot. | Saute the garlic and onion until the onion becomes soft. | Put-in the shrimp. Cook for 1 to 2 minutes. Remove from the pot and set aside. | Meanwhile, put-in the bagoong alamang and pour-in the coconut milk. Stir and let boil. | Add the kalabasa. Cook for 8 to 12 minutes or until tender. | Put the shrimp back in the pot. Stir and cook for a minute. | Add the string beans (sitaw) and malunggay leaves. Cook for 2 to 3 minutes. | Add salt and pepper to taste. | Transfer to a serving plate. Serve. | Share and enjoy!
|
shrimp | beans sitaw | kalabasa | coconut milk | shrimp paste shrimp paste shrimp paste | malunggay leave | salt and pepper
|
Pancit Palabok Recipe
|
10 minutes
|
35 minutes
|
45 minutes
|
6
|
500 grams rice noodles bihon | 2 tbsp cooking oil | 1/2 lb ground pork | 1 tbsp anatto powder | 3 cups pork broth | 1 piece shrimp bouillon | 6 tablespoons all-purpose flour | 2 tbsp fish sauce | 1/2 tsp ground black pepper | 1 cup pork belly boiled and sliced thinly into small pieces | 4 ounces firm tofu fried and sliced into cubes | 1/2 cup tinapa flakes smoked fish | 1/2 cup chicharon pounded | 2 hard boiled eggs sliced | 1/2 cup cooked shrimps boiled or steamed | 1/4 cup green onion or scallions finely chopped | 3 Tablespoons toasted garlic | 2 lemons sliced (or 6 pieces calamansi)
|
Soak the rice noodles in water for about 15 minutes. Drain and set aside. | Cook the sauce by heating a saucepan. Pour-in the cooking oil. | When the oil is hot enough, put-in the ground pork and cook for about 5 to 7 minutes | Dilute the annato powder in pork broth then pour the mixture in the saucepan. Bring to a boil (If you are using anatto seeds, soak them first in 3 tbsp water to bring-out the color) | Add the shrimp cube and stir and simmer for 3 minutes | Add the flour gradually while stirring. | Add the fish sauce and ground black pepper then simmer until sauce becomes thick. Set aside. | Meanwhile, boil enough water in a pot. | Place the soaked noodles in a strainer (use metal or bamboo strainer) then submerge the strainer in the boiling water for about a minute or until the noodles are cooked. (make sure that the noodles are still firm) | Remove the strainer from the pot and drain the liquid from the noodles. | Place the noodles in the serving plate. | Pour the sauce on top of the noodles then arrange the toppings over the sauce. | Serve with a slice of lemon or calamansi. Share and enjoy!
|
rice noodles bihon | pork | anatto powder | pork broth | shrimp bouillon | all purpose flour | pork belly | firm tofu | smoked fish | chicharon | hard boiled egg | cooked shrimp boiled | green onion | calamansi
|
Laswa Recipe
|
5 minutes
|
25 minutes
|
30 minutes
|
6
|
8 pieces shrimp cleaned | 2 pieces Chinese eggplant sliced | 1 1/2 cups kalabasa squash diced | 15 pieces string beans cut into 2 inch pieces | 1 cup saluyot leaves | 2 cups alugbati | 1 cup Amaranth leaves (kulitis) | 8 pieces okra | 2 pieces tomato wedged | 1 piece onion wedged | 2 teaspoons bagoong alamang or guinamos | 5 cups water | Salt and ground black pepper to taste
|
Boil water in a cooking pot. | Add onion and tomato. Cover and boil for 5 minutes using medium heat. | Add kalabasa and bagoong alamang. Boil for 5 minutes. | Add eggplant, string beans, and okra. Cook for 4 to 5 minutes. | Put shrimp into the pot. Cover and cook for 1 minute. | Add saluyot, amaranth leaves (kulitis), and alugbati. Stir. | Season with salt and ground black pepper. Serve with fried fish on the side. Share and enjoy!
|
shrimp | chinese eggplant | kalabasa | sitaw | saluyot | alugbati | amaranth | okra | tomato | shrimp paste shrimp paste
|
Chicken Afritada Recipe
|
5 minutes
|
45 minutes
|
50 minutes
|
4
|
1 1/2 lbs. Chicken cut into serving pieces | 2 piece potato cubed | 1 piece carrot sliced | 8 oz. tomato sauce | 3 pieces hotdog sliced | 1/2 cup green peas | 3 pieces bay leaves | 1 piece red onion chopped | 2 teaspoons garlic minced | 3 cups chicken broth | 1/2 teaspoon sugar | 3 tablespoons cooking oil | Salt and ground black pepper to taste
|
Heat the oil in a cooking pot. Saute onion and garlic until the onion softens. | Add chicken. Cook for 30 seconds. Turn it over and cook the other side for another 30 seconds. | Pour tomato sauce and chicken broth. Cover. Let boil. | Add dried bay leaves. Cover the cooking pot. Continue to cook in medium heat for 30 minutes. | Add hotdogs and carrot. Cook for 3 minutes. | Add potato. Cover the pot and cook for 8 minutes. | Add green peas. Cook for 2 minutes. | Season with salt and ground black pepper | Serve!
|
chicken | potato | carrot | tomato sauce | hotdog | green pea | bay leave | chicken broth
|
Pancit Canton Recipe
|
15 minutes
|
30 minutes
|
45 minutes
|
4
|
250 grams flour stick noodles | 4 ounces pork thinly sliced | 1 piece Chinese sausage sliced | 1 piece onion sliced | 1 teaspoon garlic minced | 8 to 10 pieces shrimp shell removed | 10 to 12 pieces snap peas | 3/4 cup carrot julienne | 1 piece cabbage small, chopped | 1 1/2 cups chicken broth | 1 tablespoon oyster sauce opional | 3 tablespoons soy sauce | 3/4 cup water | 1/2 cup flat leaf parsley chopped | 3 tablespoons cooking oil | Salt and pepper to taste
|
Place 2 cups of ice and 3 cups water in a large bowl. Set aside. | Boil 6 cups of water in a cooking pot. | Once the water starts to boil, blanch the snap peas, carrots, and cabbage for 35 to 50 seconds. Quickly remove the vegetables and immerse in bowl with ice cold water. Drain the water after 2 minutes and set aside. | Heat a large wok or cooking pot and pour-in the cooking oil. | Saute the onion and garlic. | Add the pork and sausage slices and continue to cook for 2 minutes. | Add-in soy sauce and oyster sauce. Stir. | Pour-in chicken broth and water. Add salt and pepper. Let boil. continue to cook for 5 to 10 minutes. | Put-in the shrimp and parsley. Cook for 3 minutes. Add more water if needed. | Put-in the flour noodles. Gently toss until the noodles absorb the liquid. | Add-in the blanched vegetables. Toss and cook for 1 to 2 minutes. | Transfer to a serving plate. Serve. | Share and enjoy!
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flour noodle | pork | chinese sausage | shrimp shell | snap pea | carrot julienne | cabbage | chicken broth | oyster sauce opional | flat leaf parsley | salt and pepper
|
Ginataang Tilapia Recipe
|
10 minutes
|
25 minutes
|
35 minutes
|
3
|
2 pieces tilapia cleaned | 2 cups coconut milk | 4 cloves garlic crushed | 1 piece onion chopped | 1 thumb ginger cut into strips | 2 pieces long green pepper | 2 tablespoons fish sauce | 2 pieces Thai chili pepper | 1/4 teaspoon ground black pepper | 2 cups fresh spinach | 3 tablespoons cooking oil
|
Heat the cooking oil in a cooking pot. | Saut the onion, garlic, and ginger in the hot oil | Once the onion become soft, pour the coconut milk into the pot. Let boil and cover. Cook for 5 minutes between low to medium heat. | Add the chili peppers and tilapia. Cover and simmer for 12 minutes. | Add long green chili peppers and season with fish sauce and ground black pepper. Stir. Cook for 3 minutes. | Add the spinach. Cover and cook for 1 minute. | Transfer to a serving plate. Serve hot. Share and Enjoy!
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tilapia | coconut milk | thumb ginger | long green pepper | thai chili pepper | spinach
|
Chicken Pochero
|
10 minutes
|
40 minutes
|
50 minutes
|
5
|
2 lbs. Chicken cut into serving pieces | 1 piece Knorr Chicken Cube | 2 pieces potato cubed | 2 bunches baby bok choy | 1/2 head cabbage sliced | 8 ounces tomato sauce | 18 pieces long green beans | 2 pieces Chorizo de Bilbao sliced | 8 ounces chick pea | 3 pieces Saba banana sliced | 2 pieces tomato diced | 1 piece onion chopped | 4 cloves garlic crushed | 2 cups water | 3 tablespoons cooking oil | Fish sauce and crushed peppercorn to taste
|
Heat oil in a cooking pot. Pan-fry the chicken for 2 minutes per side. Set aside. | Using the remaining oil, saute onion and garlic. | Add chorizo. Saute for 1 minute. | Add tomato. Continue to saute until onion and tomato softens. | Put the pan-fried chicken back into the pot. Stir. | Pour tomato sauce and water.Let boil. | Add Knorr Chicken Cube. Stir and cover the pot. Cook in medium heat for 15 minutes. | Put potato, saba banana, and chick pea into the pot. Cover and cook for 12 minutes. | Add long green beans and cabbage. Cover and cook for 3 minutes. | Add bok choy. Cook for 2 minutes. Season with crushed peppercorn and fish sauce. Stir. | Tranfer to a serving bowl. Share and enjoy!
|
chicken | potato | baby bok choy | cabbage | tomato sauce | long sitaw | chorizo | chick pea | saba banana | tomato | crushed peppercorn
|
Ginataang Manok with Kalabasa Recipe
|
10 minutes
|
40 minutes
|
50 minutes
|
5
|
2 lbs. chicken cut into serving pieces | 2 1/2 cups kalabasa (squash) cubed | 1 pack Knorr Ginataang Gulay Recipe Mix 40g | 3/4 cups malunggay leaves | 1 piece onion chopped | 4 cloves garlic chopped | 1 1/2 cups water | 3 tablespoons cooking oil
|
Heat oil in a cooking pot. | Once the oil gets hot, pan fry the chicken for 2 minutes per side. Remove from the pot. Set aside. | Saute onion and garlic using remaining oil until the onion softens.Put the chicken back into the pot. | Make the gata mixture by combining Knorr Ginataang Gulay Mix and water. Stir until the powder completely dilutes. Pour the gata into the pot. Let boil. Cover and for 25 minutes using low to medium heat. Note: add more water if needed. | Add kalabasa. Cover and cook for 7 to 8 minutes. | Add malunggay leaves. Stir and cook for 2 minutes. | Tranfer to a serving bowl. Serve. Share and enjoy!
|
chicken | kalabasa | malunggay leave
|
How to Cook Gising Gising
|
5 minutes
|
20 minutes
|
25 minutes
|
4
|
1 lb. long green beans | 3/4 lb. ground pork | 2 (33g) packs Knorr Ginataang Gulay Mix | 1 tablespoon bagoong alamang | 2 cups water | 1 piece onion chopped | 4 cloves garlic minced | 4 pieces Thai chili chopped | 3 tablespoons cooking oil
|
Prepare the coconut milk by combining Knorr ginataang gulay mix with 2 cups water in a bowl. Stir until well blended. Set aside. | Heat oil in a cooking pot. | Saute onion for 30 seconds. | Add garlic. Continue to saute until onion softens. | Add ground pork. Cook until it turns light brown. | Put the chopped chili and bagoong alamang into the cooking pot. Stir and cook for 1 minute. | Pour the Knorr coconut milk mixture into the pot. Stir. Cover the pot. Let boil, and simmer for 5 to 8 minutes. | Add long green beans. Stir. Continue to cook for 3 to 5 minutes. | Transfer to a serving bowl. Serve. Share and enjoy!
|
long sitaw | pork | shrimp paste shrimp paste | thai chili
|
Ginataang Gulay Recipe
|
5 minutes
|
40 minutes
|
45 minutes
|
4
|
1/2 lb. kalabasa cubed | 15 pieces sitaw cut into 2 inch pieces | 6 ounces pork belly sliced into small pieces | 1 pack Knorr Ginataang Gulay mix 45 g | 12 pieces shrimp | 1 piece onion chopped | 3 pieces garlic minced | 2 cups water | 2 tablespoons cooking oil
|
Boil water in a sauce pan. Add pork. Cover and cook between low to medium heat for 20 minutes. | Remove the pork from the sauce pan. Set aside. Reserve the water. | Heat oil in a pan. Saute onion and garlic until it onion softens. | Add boiled pork. Saute for 1 minute. | Combine Knorr Ginataang Gulay Recipe Mix with the water used to boil pork. Stir and then pour the mixture into the pot. Let boil. | Add kalabasa. Cover and cook for 3 minutes. | Add shrimp and sitaw. Cover and continue to cook for 5 to 7 minutes. | Transfer to a serving plate. Serve. Enjoy!
|
kalabasa | sitaw | pork belly | shrimp
|
Cheesy Chicken Afritada Recipe
|
5 minutes
|
1 hour
|
1 hour 5 minutes
|
6
|
2 1/2 lbs. chicken cut into serving pieces | 1 large baking potato cubed | 1 medium carrot cubed | 1 red bell pepper sliced | 1/2 cup shredded sharp cheddar cheese | 1 8 oz. can tomato sauce | 2 to 3 cups chicken broth | 1 medium onion minced | 4 cloves garlic crushed | 3 tablespoons cooking oil | Salt and ground black pepper to taste
|
Heat oil in a cooking pot | Pan-fry the chicken for 1 to 2 minutes per side. Remove from the pot and transfer to a clean plate. Set aside. | Saut onion on the remaining oil for 20 seconds | Add garlic. Continue to saut until the onion softens. | Put the pan-fried chicken back into the cooking pot. Saute for 3 minutes. | Pour tomato sauce into the pot and add chicken broth. Let boil. | Cover and continue to cook using medium heat for 40 to 45 minutes. | Add potato and carrot. Stir. Cook for 5 to 7 minutes. | Add bell pepper. Cook for 3 minutes. | Season with salt and ground black pepper | Add cheese. Stir and cook for 1 minute. | Transfer to a serving plate. Serve. | Share and enjoy!
|
chicken | potato | carrot | bell pepper | cheddar cheese | chicken broth
|
Pata at Hipon sa Gata na May Monggo at Langka
|
10 minutes
|
1 hour
|
1 hour 10 minutes
|
6
|
3 lbs. pata pork hock, sliced | 1 lb. shrimp deveined | 1 Knorr Pork Cube | 4 cups coconut milk | 1 cup fresh pepper leaves | 1 1/2 cups unripe jackfruit sliced | 1/2 cup mung beans | 3 tablespoons bagoong alamang | 1 tablespoon whole peppercorn | 5 pieces dried bay leaves | 1 medium onion chopped | 4 cloves garlic chopped | 4 to 6 pieces Thai chili pepper or siling labuyo | 1/4 teaspoon ground black pepper | 8 quarts water for boiling pork | 4 tablespoons cooking oil
|
Pour 4 quarts water in a pressure cooker. Add the pork hock. Boil for 15 minutes. Remove the pork hock and place in a bowl. Discard the water. | Pour clean water on the same pressure cooker. Let boil. | Add whole peppercorn, dried bay leaves, and put the pork hock back into the pressure cooker. | Cover and pressure cook for 25 minutes. | Remove the pressure and open the pressure cooker. Take the tender pork hocks out and set aside. | Heat a cooking pot. Pour oil into it. | Once the oil gets hot, pan-fry the shrimp for 1 minute per side.Remove the shrimp from the pot. Set aside. | Add more oil if needed. Saute onion for 30 seconds. | Add garlic. Continue to saute until onion becomes soft. | Pour coconut milk into the pot. Let boil. | Add Knorr Pork Cube. Stir. | Put the mung beans into the pot. Cover and cook for 15 to 18 minutes. | Add unripe jackfruit. Cover and cook for 10 to 12 minutes. | Add chili pepper, shrimp paste, and ground black pepper. Stir. | Put the pork hock into the pan. Cover and cook for 10 minutes. | Add hot pepper leaves. Stir. | Add the shrimp back into the pot. Cook for 3 minutes. | Tranfer to a serving bowl. Serve. | Share and enjoy!
|
pata pork hock | shrimp | coconut milk | pepper leave | unripe jackfruit | mung bean | shrimp paste shrimp paste | whole peppercorn | dried bay leave | thai chili pepper
|
Ginataang Hipon na may Sitaw at Kalabasa
|
10 minutes
|
35 minutes
|
45 minutes
|
4
|
1 lb. Shrimp washed and deveined | 1 Knorr Shrimp Cube | 2 cups cubed kalabasa squash | 15 pieces snake beans cut into 2 inch pieces | 4 cups coconut milk | 2 cups coconut cream | 3 pieces long green chili pepper optional | 1 medium yellow onion | 2 thumbs ginger cut into strips | 5 cloves garlic crushed | 2 tablespoons fish sauce | 1/4 teaspoon ground black pepper
|
Combine coconut milk, garlic, onion, and ginger in a cooking pot. Apply heat. Let boil. | Add Knorr Shrimp Cube. Stir. Cover and cook in medium heat for 15 minutes. | Add kalabasa and long green pepper. Cook for 5 minutes. | Add shrimp. Pour coconut cream into the pot. Stir and let it boil. | Add snake beans (sitaw). Stir. Continue to cook for 5 minutes. | Pour fish sauce into the pot and season with ground black pepper. Stir. Cook for 1 to 2 minutes. | Transfer to a serving bowl. Serve. Share and enjoy!
|
shrimp | kalabasa | snake bean | coconut milk | coconut cream | long green chili pepper | thumbs ginger
|
Bacon and Egg Filipino Chicken Adobo
|
15 minutes
|
45 minutes
|
1 hour
|
5
|
2 lbs. chicken sliced into serving pieces | 4 boiled eggs | 5 bacon strips chopped | 3/4 cup water | 1 tablespoon brown sugar | Salt to taste optional | Marinade ingredients: | 5 cloves garlic crushed | 1/4 cup soy sauce | 1/2 cup white vinegar | 1 tablespoon whole peppercorn
|
Combine chicken, garlic, vinegar, soy sauce and whole peppercorn in a bowl. Mix well. Cover the bowl and marinate the chicken for at least 3 hours. Note:I suggest to marinate overnight for better results. | Heat the bacon in a pan. Continue to cook the bacon until the oil is extracted and the bacon becomes crispy. Remove the bacon from the pan. Set aside. | Pan-fry the marinated chicken in bacon grease (usen medium heat) for 3 minutes per side. Add the garlic used to marinate the chicken. | Pour the remaining marinade ingredients in the pan and add water. Also add the crisp bacon. Let boil. Cover and cook between low to medium heat for 30 minutes. | Add the brown sugar. Stir. | Add boiled eggs. Cook for 2 minutes. | Transfer to a serving plate. Serve. | Share and enjoy!
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chicken | boiled egg | bacon | brown sugar | marinade ingredient | whole peppercorn
|
Pancit Canton at Bihon Recipe
|
10 minutes
|
30 minutes
|
40 minutes
|
4
|
2 ounces pancit canton | 2 ounces pancit bihon | 1 Knorr Shrimp Cube | 8 to 10 pieces medium shrimp peeled and deveined | 4 ounces pork shoulder sliced into small pieces | 4 ounces boiled and shredded chicken breast | 2 cups chopped cabbage | 1 medium carrot julienne | 1 1/2 cup sliced green beans Baguio beans | 1/2 cup chopped parsley | 4 tablespoons soy sauce | 1 medium yellow or white onion sliced | 3 cloves garlic crushed | 1/4 teaspoon ground black pepper | 4 tablespoons cooking oil
|
Soak the bihon noodles in water for 10 minutes. Drain the water and set the soaked bihon aside. | Heat a cooking pot and then pour 3 tablespoons of cooking oil. | Once the oil becomes hot, pan fry the shrimp for 1 minute per side. Remove the shrimp from the pot after pan-frying, and then set aside. | Add 1 to 2 tablespoons cooking oil. Saute onion and garlic until the onion becomes soft and translucent. | Add sliced pork. Continue to saut until it turns light brown. | Add shredded chicken. Saute for 3 minutes. | Pour soy sauce and water. Stir. Let boil. | Add Knorr Shrimp Cube. Stir. Cover the pot and continue to cook in low heat for 20 minutes. Note: you can add more water, if needed. | Add carrots, green beans, and cabbage. Stir. Cover and cook for 2 minutes. | Put the pancit canton in the pot. Cover. Let the noodles absorb the steam from the boiling liquid for 3 minutes. | Toss the pancit canton with the other ingredients. | Add the pancit bihon. Toss some more until all ingredients are well blended. | Put the pan-fried shrimp into the pot and sprinkle with ground black pepper. Toss and cook until the liquid has been absorbed completely. | Transfer to a serving plate. Serve. | Share and enjoy!
|
pancit canton | pancit bihon | shrimp | pork shoulder | chicken breast | cabbage | carrot julienne | sitaw baguio bean | parsley
|
Sotanghon with Upo Soup
|
10 minutes
|
40 minutes
|
50 minutes
|
4
|
2.6 ounces 75 grams sotanghon noodles | 1 small opo squash upo, peeled and sliced | 8 cups chicken broth | 3/4 cup small shrimp | 2 ounces chopped pork | 1 medium yellow onion chopped | 4 cloves garlic crushed | 3 tablespoons deep fried garlic toasted garlic | 3 tablespoons cooking oil | 1/8 teaspoon ground black pepper | 3 tablespoons fish sauce patis
|
Heat oil in a cooking pot. | Saut onion and garlic | Once the onion becomes soft, add pork. Continue to cook until the pork turns light brown. | Pour chicken broth into the pot. Let boil. Cover and cook for 15 minutes in medium eat. | Add shrimp. Stir and let the liquid re-boil. | Put the sotanghon noodles into the pot. Stir. | Add the opo squash (upo). Cover the pot. Cook for 8 to 10 minutes in medium heat. Note: add water or chicken broth, if needed. | Season with crushed black pepper and fish sauce. Stir. | Put the deep fried garlic into the pot. Continue to cook for 1 to 2 minutes. | Transfer to a serving bowl. Serve. | Share and enjoy!
|
sotanghon noodle | opo kalabasa upo | chicken broth | shrimp | pork | deep fried garlic | fish sauce fish sauce
|
Tinolang Manok sa Upo
|
10 minutes
|
50 minutes
|
1 hour
|
4
|
1 1/2 lbs. chicken cut into serving pieces | 1 Knorr Chicken cube | 1 small opo squash upo, peeled and sliced into huge chunks | 3/4 cups hot pepper leaves | 3/4 cups malunggay leaves | 2 thumbs ginger sliced into thin strips | 2 long green chili pepper siling pansigang | 1 medium yellow onion minced | 3 cloves garlic minced | 3 tablespoons fish sauce | 1/4 teaspoon ground black pepper | 8 cups rice washing water used to rinse rice | 3 tablespoons cooking oil
|
Heat oil in a cooking pot. | Once the oil gets hot, saute garlic and onion. | Add chicken pieces. Continue to cook until all side of the chicken turns light brown. | Add ginger. Stir and cook for 1 minute. | Pour rice washing into the pot. Let boil. Note: You can also use water, if rice washing is not available. | Add Knorr chicken cube. Stir. Cover and continue to cook in medium heat for 25 to 30 minutes. Add more water if needed. | Put the upo and siling pansigang into the pot. Cover and cook for 5 to 7 minutes. | Add hot pepper leaves and malunggay leaves. Stir. | Season with ground black pepper and fish sauce. | Transfer to a serving bowl. Serve! | Share and enjoy!
|
chicken | opo kalabasa upo | hot pepper leave | malunggay leave | thumbs ginger | long green chili pepper | rice water
|
Shrimp and Chicken Pancit Canton
|
15 minutes
|
35 minutes
|
50 minutes
|
4
|
8 ounces 227 grams pancit canton (flour noodles) | 1 Knorr shrimp cube | 1/2 head small cabbage sliced into small pieces | 10 to 12 pieces medium shrimp shell and head removed | 4 ounces chicken boiled and shredded | 12 to 15 pieces snow peas | 1 Chinese sausage chopped | 1 medium carrot julienne | 1/4 cup chopped parsley | 1/4 cup soy sauce | 1 medium yellow onion sliced | 4 cloves garlic minced | 1/2 teaspoon ground black pepper | 1 1/2 to 2 cups water or beef broth | 3 tablespoons cooking oil
|
Heat oil in a cooking pot. | Once the oil gets hot, pan-fry the shrimp for 40 seconds per side. Remove from the pot. Set aside. | Using the remaining oil (you can add more oil if needed), saut garlic and onion. | Add the Chinese sausage and shredded chicken. Saute for 2 minutes. | Pour the soy sauce into the pot along with the beef broth. Stir. Let boil. Cover and continue to cook in medium heat for 5 minutes. | Add parsley, snow peas, carrot, and cabbage. Cover and cook for 8 minutes. | Put the ground black pepper into the pot. Stir. | Add the pancit canton (flour noodles). Cover and cook until the noodles starts to get softer. Note: there is no need to stir the noodles after adding. Covering the pot traps the steam, which the noodles absorb. This makes it softer, eventually. | Gently toss noodles. Add pan-fried shrimp. Cover the pot and continue to cook in medium heat for 3 minutes. | Transfer to a serving plate. Serve with lime or calamansi. | Share and enjoy!
|
pancit canton | cabbage | shrimp shell | chicken | snow pea | chinese sausage | carrot julienne | parsley | beef broth
|
Ginataang Santol (Sinantolan) Recipe
|
12 minutes
|
35 minutes
|
47 minutes
|
4
|
4 pieces santol peeled and seeds removed | 1/4 lb. ground pork | 3 cups coconut cream | 2 pieces long green pepper siling pansigang sliced crosswise | 5 pieces Thai chili or siling labuyo | 3 tablespoons shrimp paste | 1 medium red onion minced | 3 cloves garlic crushed | 3 tablespoons cooking oil
|
Mince (cut into very small pieces) the santol using a food processor. Note: you can also do it manually, if preferred. | Place the minced santol in the middle of a cheese cloth. Secure the santol inside the cloth and then wring until all the liquid comes out. Set aside. | Heat oil in a pan. Saute garlic and onion. | Once the onion starts to get translucent, add the ground pork. Continue to cook until the pork turns light brown. | Add the minced santol. Cook for 3 to 5 minutes. | Pour coconut milk into the pan. Let boil. Stir and cover the pan. Continue to cook in medium heat until the liquid reduces to half. | Add shrimp paste, siling pansigang, ang Thai chili. Stir. Continue to cook until the liquid completely evaporates. | Transfer to a serving plate. Serve. | Share and enjoy!
|
santol | pork | coconut cream | long green pepper | thai chili
|
How to Cook Sinampalukang Manok
|
10 minutes
|
50 minutes
|
1 hour
|
4
|
2 lbs. chicken cut into serving pieces | 3/4 cups tamarind flower buds or tamarind leaves | 1 large red onion | 4 pieces long green pepper siding pansigang | 3 thumbs ginger sliced | 4 cloves garlic crushed | 1 20 g. Knorr Sinigang sa Sampaloc Mix, original | 1 Knorr Chicken Cube | 3 tablespoons fish sauce | 6 cups water
|
Heat cooking pot and then sear the chicken. Continue to cook until most of the chicken fat are extracted. | Remove the chicken from the pot. Set aside. | Using the extracted oil, sauce garlic, onion, and ginger. | Once the onion becomes soft, add the chicken back to the pot. | Pour water. Let boil. Seal the tamarind flower buds in a cheesecloth and tie using a kitchen twine. | Add the cheese cloth with tamarind flower buds in the pot. Stir. | Add Knorr chicken cube and long green pepper. Cover the pot. Cook in medium heat until the chicken gets tender. | Remove the tamarind flower buds. Add Knorr Singing Mix. Stir. | Add fish sauce. Cook for 5 minutes. | Transfer to a serving plate. Serve. | Share and enjoy!
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chicken | tamarind flower bud | long green pepper | thumbs ginger
|
Seafood Pancit Canton
|
10 minutes
|
35 minutes
|
45 minutes
|
5
|
8 ounces pancit canton flour stick noodles | 1/2 cup soy sauce | 1 medium onion sliced | 2 cups chicken broth | 3 tablespoons cooking oil | 4 medium squid sliced crosswise | 12 pieces shrimp cleaned, deveined, and shell removed | 4 ounces imitation crab meat sliced | 6 squid balls sliced in half | 1/2 lb. sliced white mushroom | 5 leaves Napa cabbage chopped | 3/4 cup carrots julienne | 1 teaspoon sesame oil | 3 1/2 tablespoons oyster sauce | 3 cups chicken broth | 1 tablespoon cornstarch dilited in 3 tablespoons water | 3 tablespoons cooking oil
|
Prepare the topping ingredients by heating oil in a wok. | Add shrimp, squid, crab meat, and squid balls. Stir fry for 1 minute. | Add mushrooms, carrots, and Napa cabbage. Continue to cook for 3 minutes. | Add oyster sauce, sesame oil, and chicken broth. Stir. Let boil. | Pour the cornstarch and water mixture. Stir and continue to cook until desired thickess is achieved. Turn the heat off. Set aside. | Prepare the noodles by heating oil in a clean pot or wok. | Saute the onion until it gets soft. | Add soy sauce and chicken broth. Let boil. | Add the pancit canton (flour stick noodles). Cover the pot and continue to cook in medium heat for 3 minutes. | Remove the cover.Stir. Add the topping with sauce into the pot. Toss and continue to cook in medium heat until the noodles absorbs the sauce. | Transfer to a serving plate. | Serve. Share and enjoy!
|
pancit canton flour noodle | chicken broth | squid | shrimp | imitation crab meat | squid ball | white mushroom | leaves napa cabbage | carrots julienne | sesame oil | oyster sauce | cornstarch
|
Seafood Sinigang
|
10 minutes
|
40 minutes
|
50 minutes
|
6
|
2 6 ounces slices fish steak | 1 lb. shrimp cleaned | 2 25g pack Knorr Sinigang na May Miso Recipe Mix | 6 snake beans cut in 2 inch pieces | 8 to 10 pieces mustard leaves | 9 to 12 pieces okra | 2 pieces banana pepper or long green chili | 2 quarts rice wash hugas bigas | 2 medium tomato wedged | 1 medium yellow onion wedged | 3 tablespoons fish sauce patis
|
Pour rice wash in a soup pot. Let boil. | Add tomato and onion. Cook for 5 minutes. | Add fish and shrimp. | Add Knorr Sinigang na May Miso Recipe Mix. Stir. | Put all the vegetables into the pot. Cover and cook for 6 to 8 minutes. | Pour fish sauce and add the mustard leaves. Cook for 2 minutes. | Transfer to a serving bowl. Serve with rice. | Share and enjoy!
|
fish steak | shrimp | snake bean | mustard leave | okra | long green chili | rice water rice water | tomato | fish sauce fish sauce
|
Chicken Adobo sa Gata
|
20 minutes
|
50 minutes
|
1 hour 10 minutes
|
4
|
2 lbs. chicken cut into serving pieces | 1 head garlic crushed | 1 tablespoon crushed peppercorn | 2 cups coconut milk | 5 pieces dried bay leaves | 6 tablespoons soy sauce | 5 tablespoons white vinegar | 3 tablespoons cooking oil
|
Combine chicken, soy sauce, half of the crushed garlic, and crushed peppercorn in a bowl. Mix well. Marinate the chicken for 20 minutes. | Heat oil in a cooking pot. | Once the oil is hot enough, saute the remaining garlic until it turns light brown. | Add the chicken (including all the marinade ingredients) and dried bay leaves. Cook until the chicken browns. | Pour vinegar into the pot. Let boil. Stir and continue to cook for 5 minutes. | Pour the coconut milk. Let boil. Cover and simmer until the chicken becomes tender. Note: you can continue cooking until the sauce reduces to your desired consistency. | Transfer to a serving bowl. | Serve. Share and enjoy!
|
chicken | crushed peppercorn | coconut milk | dried bay leave
|
Tortang Talong with Ground Pork Recipe
|
10 minutes
|
25 minutes
|
35 minutes
|
2
|
2 Chinese eggplants | 3 eggs | 6 to 8 ounces ground pork | 1 medium tomato chopped | 1 medium onion chopped | 2 cloves crushed garlic minced | 8 tablespoons cooking oil | 1/2 teaspoon salt | 1/8 teaspoon ground black pepper
|
Heat the eggplant directly over a stove top until the sides skin turns black. Remove and let it cool down. Peel the skin off and arrange in a plate. Flatten each piece using a fork. Set aside. | Meanwhile, heat 3 tablespoons oil in a pan. Saute garlic, onion, and tomato. | Add ground pork. continue to cook until the pork turns light brown. Season with salt and ground black pepper. Transfer to a clean plate and set aside. | Heat remaining oil in a clean pan. | While the oil is being heated, crack eggs and place in a bowl. Beat until smooth. | Dip a piece of eggplant into the bowl with egg. Make sure that the entire eggplant gets completely coated. | Gently slide the eggplant into the pan. | While one side is frying, arrange half of the ground pork mixture over the eggplant. Pour 2 tablespoons of beaten egg to cover the pork mixture. Tip: Scoop oil from the pan using a spoon and pour over the eggplant. This will partially cook the beaten egg on top, which will act as a binder to prevent the meat mixture from falling apart. | Flip the eggplant over to cook the opposite side. Note: you can use a wide spatula, or you can temporarily transfer the eggplant to a plate. If using the plate method, empty the oil from the pan first. Hold the pan in one hand and the plate on the other. Cover the plate with the pan and quickly flip the pan so that it facing up. The side with ground pork should be facing down at this point. Continue to cook in medium to high heat until the tortang talong with ground pork is fully cooked. Do the same step for the remaining eggplant. | Transfer to a serving plate. Serve. | Share and enjoy!
|
chinese eggplant | egg | pork | tomato | crushed garlic
|
Sauteed Bottle Gourd with Ground Pork and Shrimp
|
8 minutes
|
30 minutes
|
38 minutes
|
4
|
1 small bottle gourd upo, peeled and sliced | 8 ounces ground pork | 12 to 15 pieces shrimp shell and head removed | 1 medium ripe tomato cubed | 1 medium onion cubed | 5 cloves crushed garlic | 3/4 cup beef broth or chicken broth | 3 tablespoons cooking oil | Salt and ground black pepper to taste
|
Heat oil in a pan. | Saute garlic, onion, and tomato. | Once the texture of the tomato and onion becomes soft, add the ground pork. Cook until light brown. | Add the sliced bottle gourd. Cook for 3 to 5 minutes while stirring. | Pour the beef broth into the pan (you can also use chicken broth or just water). Let the liquid boil. Cover and cook for 10 minutes. | Add shrimp. Cook for 3 to 5 minutes. | Season with salt and ground black pepper. | Transfer to a serving bowl. | Serve. Share and enjoy!
|
bottle gourd upo | pork | shrimp shell | tomato | crushed garlic | chicken broth
|
Ginataang Manok with Sitaw at Kalabasa
|
5 minutes
|
1 hour
|
1 hour 5 minutes
|
5
|
2 lbs. chicken cut into serving pieces | 3/4 lb. 340 g kalabasa (calabaza squash or butternut squash), cut into cubes | 12 pieces sitaw snake beans, cut in 2 inch length | 1 medium onion diced | 4 cloves garlic crushed | 1 40g pack Knorr Ginataang Gulay Mix | 2 3/4 cups water | 2 teaspoons patis fish sauce | 1/8 teaspoon ground black pepper | 3 tablespoons cooking oil
|
Heat oil in a pot. | Saut garlic and onion | Add the chicken and then continue to cook until the color turns light brown. | Pour 2 cups water. Let boil. Cover and cook in medium heat for 40 minutes. Note: add more water if needed. | Add the kalabasa into the pot. Stir and then cook for 5 minutes. | Prepare the gata by combining 3/4 cup lukewarm water with Knorr Ginataang Gulay Mix. Stir and pour into the pot. Cook for 2 minutes. | Add the sitaw (snake beans). Cover the pot and cook for 3 to 5 minutes. | Sprinkle some ground black pepper into the pot and pour the fish sauce in. Stir and cook for 1 minute. | Transfer to a serving bowl. Serve. | Share and enjoy!
|
chicken | kalabasa calabaza kalabasa | sitaw snake bean | fish sauce fish sauce
|
Seafood Bicol Express
|
5 minutes
|
25 minutes
|
30 minutes
|
4
|
1 lb. mussels see notes | 6 ounces squid see notes | 1/2 lb shrimp | 2 cups coconut milk | 2 tablespoons shrimp paste see notes | 2 thumbs ginger minced | 3 cloves minced garlic | 1 medium yellow onion chopped | 6 to 10 pieces Thai chili pepper | 1/4 teaspoon ground black pepper | 3 tablespoons cooking oil
|
Heat oil in a cooking pot. | Once the gets hot, saute garlic, onion and ginger. | Pour the coconut milk into the pot. Let boil. | Add chili pepper and shrimp paste. Stir. Cover and cook for 3 minutes. | Add the squid, mussels, and shrimp.Stir until all the seafood gets coated with coconut milk. Continue to cook for 3 to 5 minutes while occasionally stirring. | Add ground black pepper. Stir. | Transfer to a serving plate. Serve. | Share and enjoy!
|
mussel | squid | shrimp | coconut milk | thumbs ginger | thai chili pepper
|
Tinolang Manok sa Gata Recipe
|
10 minutes
|
1 hour
|
1 hour 10 minutes
|
4
|
2 lbs. chicken cut into serving pieces | 1 cup malunggay | 2 cups coconut milk | 1 small unripe papaya sliced into wedges | 1 medium yellow onion sliced | 3 thumbs ginger julienne | 4 cloves garlic crushed | 3 pieces Thai or birds eye chili | 1 Knorr chicken cube | 2 cups water | 1/2 teaspoon ground black pepper | 2 tablespoons fish sauce patis | 3 tablespoons cooking oil
|
Heat oil in a cooking pot. | Saute garlic, onion, and ginger. Continue to cook for 3 minutes or until the onion starts to get soft. | Add the chicken. Stir fry until it turns light brown. | Pour the coconut milk into the pot. Let boil. | Add ground black pepper and chili pepper. Cover and cook in low heat for 35 minutes or until the chicken gets tender. | Add papaya. Cover and cook for 7 minutes. | Pour water into the pot. Let it boil. | Add the chicken cube. Stir. Cover and cook for 5 to 8 minutes. | Add the malunggay and fish sauce (patis). Stir and cook for 3 minutes. | Transfer to a serving bowl. | Serve. Share and enjoy!
|
chicken | malunggay | coconut milk | unripe papaya | thumbs ginger julienne | bird | fish sauce fish sauce
|
Tinolang Manok Recipe
|
5 minutes
|
1 hour
|
1 hour 5 minutes
|
5
|
2 lbs. chicken cut into serving pieces | 1 cup malunggay leaves | 1 cup hot pepper leaves | 1/8 teaspoon ground black pepper | 1 piece unripe papaya wedged | 6 cups water | 1 piece Knorr chicken cube | 1 piece onion sliced | 4 cloves garlic crushed and chopped | 3 thumbs ginger julienne | 2 tablespoons fish sauce patis | 3 tablespoons vegetable oil
|
Heat oil in a pot. | Saut garlic, onion, and ginger. Add the ground black pepper. | When the onion starts to get soft, add the chicken. Cook for 5 minutes or until it turns light brown. | Pour the water. Let boil. Cover and then set the heat to low. Boil for 40 minutes. | Scoop and discard the scums and oil on the soup. | Add the Knorr chicken cube and chayote or papaya. Stir. Cover and cook for 5 minutes. | Put the malunggay and hot pepper leaves in the pot and pour the fish sauce in. Continue to cook for 2 minutes. | Transfer to a serving bowl. Serve. | Share and enjoy!
|
chicken | malunggay leave | hot pepper leave | unripe papaya | thumbs ginger julienne | fish sauce fish sauce | vegetable oil
|
Pork Chop Bicol Express Recipe
|
10 minutes
|
1 hour
|
1 hour 10 minutes
|
2
|
2 pieces pork chops | 2 cups coconut cream | 2 tablespoons shrimp paste bagoong alamang | 12 pieces Thai chili pepper chopped | 2 pieces long green pepper siling pansigang, chopped | 1 medium onion cubed | 1 cup water | 4 cloves garlic crushed and minced | 4 tablespoons cooking oil | Salt and ground black pepper to taste
|
Heat oil in a pan. | Once the oil gets hot, pan fry each pork chop for 1 minute per side. Remove from the pan and then set aside. | Using the remaining oil, saut garlic and onion until the onion becomes soft. | Pour the coconut cream in the pan. Let boil. | Add the chili and green pepper. Stir. | Gently add the pan-fried pork chop back in the pan. Pour the water and let the liquid boil. Cover and cook in low heat for 40 minutes or until the pork chop becomes tender. | Add the shrimp paste. Stir. Cover and cook until the sauce reduces and becomes thick. | Sprinkle some salt and ground black pepper, if needed. | Transfer to a serving plate. Top with chopped chives or scallions. Serve with rice. | Share and enjoy!
|
pork | coconut cream | shrimp paste shrimp paste shrimp paste | thai chili pepper | long green pepper
|
Pancit Luglug Recipe
|
20 minutes
|
40 minutes
|
1 hour
|
6
|
1 lb. thick palabok noodles soaked in water overnight | 1/4 lb. ground pork | 1 piece Knorr Shrimp Cube | 4 tablespoons annatto seeds soaked in 3/4 cup warm water | 6 tablespoons all-purpose flour | 1/2 cup shredded tinapa fish flakes | 3 tablespoons fish sauce patis | 2 tablespoons cooking oil | 3 cups water | 6 to 10 pieces mussels tahong | 2 medium squids sliced into rings | 6 to 10 pieces pre-cooked shrimp shell and head removed | 3 boiled eggs wedged | 1/2 cup ground chicharon | 4 pieces calamansi or lime | 1 head garlic toasted | 1/2 cup chopped scallions
|
Heat the oil in a pot. | Saut mussels and squid for 2 minutes; remove from the pan and then set aside. | On the same pot with remaining oil and juices, add the ground pork continue to cook until the color turns to medium brown. | Add the tinapa flakes and Knorr Shrimp Cube. Continue to cook for 1 minute. | Stir-in the all-purpose flour. | Pour the annatto water (do not include the seeds) and 3 cups of water in the cooking pot. Stir. | Add the fish sauce and continue to stir until the desired texture is achieved (I like it a bit thick). Set the palabok sauce aside. | Meanwhile, boil 6 to 8 cups water in clean pot. | Arrange the palabok noodles in a blanching basket. Dip it in boiling water until it gets cooked. | Drain the water and arrange the noodles in a serving plate. Top with palabok sauce. Arrange the toppings over the sauce. Refer to the topping ingredients above. | Serve with lots of love. | Share and enjoy!
|
thick palabok noodle | pork | warm water | all purpose flour | tinapa fish flake | fish sauce fish sauce | mussels tahong | squid | pre cooked shrimp shell | boiled egg | chicharon | calamansi | green onion
|
Pork Chop Sinigang
|
5 minutes
|
1 hour
|
1 hour 5 minutes
|
3
|
3 pieces pork chop | 10 pieces okra | 8 pieces snake beans cut into 2 inch pieces | 3 medium tomato wedged | 1 bunch fresh spinach | 2 medium Chinese eggplant sliced | 3 pieces long green pepper siling pansigang | 1 medium yellow or white onion wedged | 6 cups water | 1 40g pack sinigang mix | 3 tablespoons fish sauce
|
Bring water to a boil in a pot. | Add tomato and onion. Boil for 3 minutes. | Put the pork chops in and then cover the pot. Continue to cook in medium heat for 30 to 40 minutes. | Add the sinigang mix. Stir. | Put the okra, eggplant, long green peppers, and snake beans into the cooking pot. Cover and continue to cook for 10 to 12 minutes. | Pour fish sauce. Stir. Add the spinach and cover the pot. Turn off the heat and let it stay covered for 5 minutes. | Transfer to a serving bowl. Serve with white rice. | Share and enjoy!
|
pork | okra | snake bean | tomato | spinach | chinese eggplant | long green pepper | 40g sinigang mix
|
Chicken Afritada with Bell Pepper
|
10 minutes
|
1 hour
|
1 hour 10 minutes
|
4
|
1 1/2 lb. chicken cut into serving pieces | 1 small red bell pepper sliced | 1 small green bell pepper sliced | 1 medium baking potato cut into cubes | 1 medium carrot cut into cubes | 1 8 oz. can tomato sauce | 1 Knorr Chicken Cube | 4 to 5 pieces dried bay leaves | 1 small onion minced | 4 cloves garlic crushed and minced | 1 1/2 cups water | 3 tablespoons cooking oil | Salt and ground black pepper to taste
|
Heat the oil in a cooking pot. | Saut the garlic and onion | Add the chicken pieces when the onion gets soft. Cook both sides until it turns light brown. | Add the tomato sauce and water. Let boil. | Put the dried bay leaves in the pot and then add the Knorr Chicken Cube. Stir and cover. Cook between low to medium heat for 30 minutes or until the chicken gets tender. | Add the carrot, bell peppers, and potato. Stir. Cover and cook for 12 minutes. | Add salt and ground black pepper to taste. Stir and cook for 3 minutes more. | Transfer to serving bowl or plate. Serve! | Share and enjoy!
|
chicken | bell pepper | potato | carrot | dried bay leave
|
Ginataang Gulay with Pork and Shrimp
|
5 minutes
|
28 minutes
|
33 minutes
|
4
|
2 cups cubed butternut squash or kalabasa | 12 snake beans cut into 2 inch pieces | 1/4 lb. pork sliced into small pieces | 1 45g Knorr Ginataang Gulay mix | 2 cups water | 1 medium yellow onion sliced | 6 to 10 pieces shrimp shell and head removed | 2 tablespoons cooking oil | A dash of ground black pepper
|
Heat oil in a pot. | Saut the onion until it gets soft. | Add the pork. Saut until light brown | Pour the water in the pot. Let boil. | Stir-in the Gintaang Gulay mix. Continue to stir until it completely dissolves in water. | Cover and cook in low heat for 8 to10 minutes. Note: you can add more water if needed. | Add the squash. Stir. Cover and cook for 5 minutes. | Put the snake beans in the pot. Stir and continue to cook for 5 to 7 minutes. | Add the shrimp and ground black pepper. Cook for 3 minutes. | Transfer to a serving bowl. | Serve! Share and enjoy!
|
butternut kalabasa | snake bean | pork | shrimp shell | a dash black pepper
|
Basic Chicken Afritada Recipe
|
10 minutes
|
55 minutes
|
1 hour 5 minutes
|
4
|
2 lbs. chicken cut into serving pieces | 1 medium onion minced | 2 teaspoons minced garlic | 2 cups chicken broth | 1 6 oz can tomato paste | 1 large baking potato cubed | 1 large carrot cubed | 4 pieces dried bay leaves optional | 1/2 teaspoon sugar optional | Salt and pepper to taste | 3 tablespoons cooking oil
|
Heat oil in a pot. | Saute the onion and garlic. | Add the chicken slices. Continue to saute until the chicken gets light brown. | Pour the chicken broth and add the tomato paste. Stir and let boil. Add the dried bay leaves and sugar. Cover the pot and adjust the heat to low. Cook for 35 minutes. Note: Add water or chicken broth if it starts to dry-up. | Add the potato and carrot. Stir. cover and continue to cook in medium heat for 8 to 10 minutes. | Add salt and pepper to taste. | Transfer to a serving bowl. Serve. | Share and enjoy!
|
chicken | chicken broth | paste | potato | carrot | dried bay | salt and pepper
|
Seafood Kare Kare Recipe
|
15 minutes
|
40 minutes
|
55 minutes
|
4
|
1/2 lb. shrimp cleaned | 2 crabs steamed | 1/2 lb. mussels boiled in 3/4 cup water | 1 squid | 8 string beans tied in knots | 1 banana heart sliced | 2 cups coconut cream | 5 tablespoons peanut butter | 1 1/2 tablespoons annatto powder astuete diluted in 3 tablespoons water | 2 tablespoons fish sauce | 3 tablespoons shrimp paste | 4 cloves garlic crushed and chopped | 1 onion chopped | Water | 6 tablespoons cooking oil
|
Pour 5 cups of water in a cooking pot. Let boil. Blanch the string beans and banana heart by placing these in the pot with boiling water and cook it for 3 to 4 minutes. Remove the vegetables and put these on a bowl with cold water and ice. Let it stay in the bowl for 3 minutes. Remove from the bowl and set aside. | Heat 3 tablespoons of cooking oil in a pan. Pan fry the shrimp in medium heat for 2 minutes per side.Remove the shrimp from the pan. Set aside. | On the same pan, pan fry the squid using the remaining oil for 2 minutes per side. Do not overcook the squid as it will get tough. Remove the squid from the pan and set it aside. | Pan fry the steamed crabs on the same pan for 2 1/2 minutes per side. Add more oil if needed. Set aside. | Put the mussels on the same pan and pan fry or stir fry for 4 minutes total. Pour-in the water used to boil the mussels (or if you are using pre-cooked mussels, use the water in the package). Deglaze the pan by gently rubbing your spatula on the surface until bits of seafood are diluted in the liquid. Remove the mussels from the pan and then place the liquid on a separate bowl. | Using a clay pot (palayok) or regular cooking pot, heat 3 tablespoons of cooking oil and then saute the garlic and onion. | Once the onion turns soft, pour-in the coconut cream. Let boil. | Add the liquid from the frying pan. Stir. | Add the peanut butter. Stir and cook until it is completely diluted. | Add the fish sauce (patis). Stir. | Pour-in the annatto powder diluted in water. You may add more annatto powder to get your desired color. Cook for 2 to 5 minutes in medium heat while stirring. | Top with shrimp paste and serve.
|
shrimp | crab | mussel | squid | sitaw | banana heart | coconut cream | peanut butter | annatto powder
|
Pancit Molo Recipe
|
10 minutes
|
1 hour
|
1 hour 10 minutes
|
6
|
1 1/2 lbs. ground pork | 15 pieces medium shrimp shell removed and deveined | 30 to 35 pieces wrapper wonton | 1 medium yellow onion minced | 1/2 teaspoon garlic powder | 1/2 teaspoon sesame oil | 1 egg | 1 teaspoon salt | 1/8 teaspoon ground black pepper | 1/2 rotisserie chicken | 48 oz. chicken broth | 3 cups water | 1/2 cup chopped scallions | 1/4 cup toasted garlic | 2 to 3 tablespoons fish sauce
|
Start to prepare the wonton by chopping the shrimp into small pieces and put it in a mixing bowl. | Add ground pork, onion, sesame oil, egg, salt, garlic powder, and pepper. Mix well. | Lay a piece of wonton wrapper flat on a plate. Scoop 1 1/2 teaspoon of the mixture and place on the middle of the wrapper. Fold the wonton wrapper to form a triangle. Press the sides to keep the meat mixture intact. Gold both sides of the triangle wrapper inward. Set aside. Do this step until the pork mixture is completely consumed. | Make the soup by combining water and chicken broth in a soup pot. Let boil. | Add the rotisserie chicken (with bones). Cover and boil in low heat for 20 minutes. Turn the heat off temporarily. | Remove the chicken and let it cool down. Separate the meat from the bones. Shred the meat. | Turn the heat back on and wait until the liquid reboils. Add the shredded chicken meat. | Put the wontons in the soup pot. Cover and cook for 5 to 10 minutes in low to medium heat. | Add the fish sauce and half of the chopped scallions. Stir. | Transfer to a serving plate. Top with toasted garlic and additional scallions. | Serve. Share and enjoy!
|
pork | shrimp shell | wrapper wonton | garlic powder | sesame oil | egg | rotisserie chicken | chicken broth | green onion
|
Spicy Chicken in Coconut Milk (Ginataang Manok)
|
5 minutes
|
1 hour
|
1 hour 5 minutes
|
4
|
1 1/2 lb. chicken cut into serving pieces | 10 pieces spicy red chili | 2 pieces spicy green pepper | 14 ounces coconut cream | 2 teaspoons turmeric powder | 1 cup mooring malunggay leaves | 1 thumb ginger julienne | 4 cloves garlic crushed | 1 medium red onion sliced | 1/2 chicken cube | 2 tablespoons fish sauce
|
Heat a cooking pot and then pour-in the coconut cream. | Add ginger, garlic, and onion. Stir and let boil. | Put-in the chicken. Let the liquid reboil. | Add the chili and turmeric powder. Stir. Cover and simmer for 35 minutes. | Add the mooring leaves (malunggay). Stir and cook for 5 minutes. | Add the fish sauce. Stir and cook for 2 to 3 minutes. | Transfer to a serving bowl. Serve. | Share and enjoy!
|
chicken | spicy red chili | spicy green pepper | coconut cream | turmeric powder | malunggay leave | thumb ginger julienne | chicken cube
|
Pork Ginataan with Squash and String Beans
|
10 minutes
|
50 minutes
|
1 hour
|
4
|
1 1/2 lbs. pork cubed | 1 1/2 cup beef broth | 2 cups coconut milk | 1/4 cup shrimp paste bagoong | 1 piece butternut squash cubed | 1 bunch string beans cut into 2 inch pieces | 1 piece yellow onion sliced | 1 1/2 teaspoons garlic minced | 3 tablespoons cooking oil | 1/4 teaspoon ground black pepper | Salt to taste optional
|
Heat the cooking oil in a cooking pot. | Once the oil gets hot, saute the garlic and onion. | Add the ground black pepper. Stir and then add the pork. Cook the pork until the color turns light brown. | Pour the beef broth in the cooking pot. Let it boil. | Add the coconut milk. Stir and allow to boil once more. Cover and cook in low to medium heat until the pork gets tender. | Add the squash. Stir, cover and cook for 8 to 10 minutes. | Add the shrimp paste. Stir. | Add the string beans. Cover and cook for 3 to 5 minutes. Add salt only if needed. | Transfer to a serving plate. Serve. | Share and enjoy!
|
pork | beef broth | coconut milk | shrimp paste shrimp paste | butternut kalabasa | sitaw
|
Ginisang Ampalaya with Shrimp (Sauteed Bitter Gourd)
|
15 minutes
|
20 minutes
|
35 minutes
|
3
|
1 piece ampalaya bitter gourd, cut in half lengthwise, cored, and sliced into thin pieces | 8 to 10 pieces shrimp | 2 pieces eggs beaten | 1 piece tomato cut into cubes | 1 piece onion sliced | 4 cloves garlic crushed and chopped | 3 tablespoons cooking oil | Salt and pepper to taste
|
Combine ampalaya and 1 tablespoon salt. Mix well. Let it stay for 15 minutes. Rinse with water. | Heat the cooking oil in a pan. | Once the oil gets hot, add the garlic. Saute until the color turns light brown. | Add the onion and tomato. Sauce until the texture turns soft. | Add the shrimp. Stir and cook for 2 minutes. | Stir-in the ampalaya. Cook for 3 to 5 minutes. Add salt and pepper to taste. | Make extra room in the pan by pushing the mixture on the side. Pour the beaten eggs in the pan. Continue to cook the eggs while trying to stir around. | Mix the cooked egg with the rest of the ingredients. Cook for a minute. | Transfer to a serving plate. Serve. | Share and enjoy!
|
ampalaya bitter gourd | shrimp | egg | tomato | salt and pepper
|
Pork Adobo Paksiw with Jeprox and Shrimp Fried Rice
|
10 minutes
|
1 hour
|
1 hour 10 minutes
|
4
|
1 serving of Pork Adobo Paksiw | 1 serving of crisy fried jeprox | 3 to 4 cups of shrimp fried rice | 1/2 cup spicy vinegar | 4 pieces hard boiled eggs
|
Prepare the Pork Adobo Paksiw, crisp fried jeprox, and shrimp fried rice. See the recipe for each dish in the link provided above. | In a single serve plate, arrange 1 cup of shrimp fried rice along with some yummy pork adobo paksiw and crispy fried jeprox. | Serve with a piece of hard boiled egg. | Share and enjoy!
|
serving pork adobo paksiw | serving crisy | shrimp | spicy vinegar | hard boiled egg
|
Laing with Shrimp Recipe
|
10 minutes
|
1 hour
|
1 hour 10 minutes
|
8
|
1 lb. shrimp | 1/4 lb. sliced pork optional | 1 pack 3.5 oz dried taro leaves | 4 cans 8 cups coconut milk | 1/2 cup shrimp paste bagoong | 1 tablespoons red chili flakes or 1 tablespoon Sriracha sauce | 1 medium yellow onion sliced | 1/2 cup sliced ginger | 8 to 10 cloves crushed garlic
|
In a large cooking pot, combine the 8 cups coconut milk, pork, onion, shrimp paste, ginger, and garlic. Turn the heat on and then place the cooking pot over the stove and start to boil the mixture. | Once you see that the coconut milk starts to boil, gently stir. Let it boil completely and cover. Simmer (cook near boiling temp) for 18 minutes. | Add the dried taro leaves (gabi leaves). Let it stay for 10 to 12 minutes in low to medium heat. Do not stir, but you can try to push the taro leaves so that it gets coated with coconut milk. | After 15 minutes or when the leaves absorbed the coconut milk, you can start to stir the mixture. Cook for 8 to 10 minutes. | Add the chili flakes (or Sriracha sauce) and shrimp. Stir and cook for 8 to 10 minutes. Transfer to a serving plate. Serve. Share and enjoy!
|
shrimp | pork | taro leave | coconut milk | shrimp paste shrimp paste | red chili flake | ginger | crushed garlic
|
Shrimp Pancit Canton Recipe
|
10 minutes
|
15 minutes
|
25 minutes
|
4
|
1 lb. medium to large shrimp deveined, shell and head removed | 16 ounces Pancit Canton noodles | 1 cup baby bok choy chopped | 1 cup Napa cabbage chopped | 1/2 small red bell pepper cut into strips | 1/2 small yellow bell pepper cut into strips | 1/2 small green bell pepper cut into strips | 1 medium yellow onion sliced | 2 1/2 cups chicken broth | 2 tablespoons oyster sauce | 1 teaspoon garlic powder | Salt and ground black pepper to taste | 3 tablespoons cooking oil
|
Combine the shrimp with garlic powder, a sprinkle of salt, and ground black pepper. Toss to coat the shrimp evenly and let it marinate for at least 10 minutes. | Heat a wok and pour in 2 tablespoons of cooking oil. Once the oil is hot, pan-fry the shrimp for 1 minute on each side until theyre cooked through. Remove the shrimp and place them on a clean plate. Set aside. | Add the remaining cooking oil to the wok. When the oil is hot, stir-fry the bell peppers and onion for about 2 minutes. | Add the bok choy and Napa cabbage to the wok and continue to stir-fry for another 2 minutes. Remove the veggies from the wok and set them aside on a plate. | In the same wok, pour in the chicken broth and add the oyster sauce. Stir and bring it to a boil. Add the Pancit Canton noodles and let them absorb the liquid, tossing every minute so all the noodles get the same amount of flavor. | Once the noodles have absorbed all the chicken broth, add the stir-fried veggies back into the wok. Toss everything together and cook for 2 minutes. | Stir in the cooked shrimp and mix well. Cook for an additional 2 to 3 minutes, adding more salt and pepper to taste. | Transfer the Shrimp Pancit Canton to a serving plate. Enjoy with a side of calamansi and a nice cold drink. Share and savor every delicious bite!
|
shrimp | pancit canton noodle | baby bok choy | napa cabbage | bell pepper | chicken broth | oyster sauce | garlic powder
|
Pancit Udon Recipe
|
5 minutes
|
25 minutes
|
30 minutes
|
4
|
1 package 12.8 oz. Udon noodles | 10 pieces squid balls cut in half | 1/2 small cabbage chopped | 1 medium carrot julienne | 1 medium yellow onion sliced | 1/4 lb. pork sliced into thin pieces and chopped | 1/2 cup soy sauce | 1 lemon | 1/4 cup chopped green onions or scallions | 1 1/2 to 2 tablespoons olive oil | 3 tablespoons cooking oil | 3 cloves garlic minced | 8 to 10 cups water for boiling | Salt and pepper to taste
|
Prepare the udon noodles by boiling the water in a deep cooking pot. | Once the water starts to boil, put-in the udon noodles, boil for 10 to 12 minutes or until just about right and not soggy. | Drain the water and place the noodles in a colander or strainer to let the excess water drip. Immediately transfer the noodles to a large bowl and pour-in the olive oil. Gently toss the noodles until covered in olive oil.Set aside. Note: this will prevent the noodles from sticking to each other. | Meanwhile, heat cooking oil in a a large and wide wok or pan. | Saute the onion and garlic. | Add the pork once the onion turns soft. Cook for 2 minutes. | Add-in the squid balls. Cook for another 2 minutes. | Put-in the carrots and cabbage. Continue to stir fry for 3 minutes. | Slowly add the noodles in the pan. | Pour-in the soy sauce and squeeze the lemon. Stir fry for 3 to 5 minutes. | Add salt and pepper to taste. | Transfer to a serving plate and top with chopped green onions. | Serve. Share and enjoy!
|
udon noodle | squid ball | cabbage | carrot julienne | pork | lemon | green onion | olive oil | salt and pepper
|
Tasty Pork Afritada Recipe
|
10 minutes
|
1 hour
|
1 hour 10 minutes
|
4
|
2 lbs pork shoulder cut into cubes | 1 large yellow onion minced | 4 cloves garlic minced | 6 pieces hotdogs or wieners sliced diagonally | 1 16 oz. can tomato sauce | 1 1/2 cups frozen green peas | 4 pieces potatoes cleaned and quartered | 2 teaspoons granulated white sugar | 3 tablespoons cooking oil | 2 to 3 cups beef broth | Salt and ground black pepper to taste
|
Heat the cooking oil in a cooking pot or deep pan. | Saute the garlic and onion when the oil becomes hot. | Once the onion is soft, add the pork and cook until light brown (around 3 to 5 minutes). | Pour-in the tomato sauce and beef broth. Stir. Let boil. Cover and simmer for 45 to 60 minutes or until the pork becomes tender. | Add the hotdogs and potatoes. Cook for 8 minutes. | Add the green peas, sugar, salt, and pepper. Stir and cook for 3 minutes. | Transfer to a serving bowl. Serve. | Share and enjoy!
|
pork shoulder | hotdog | green pea | potato | beef broth
|
Ginataang Langka with Pork Recipe
|
5 minutes
|
30 minutes
|
35 minutes
|
3
|
20 oz. unripe jackfruit chopped | 10 oz. pork cubed | 2 cups coconut milk | 4 pieces chili pepper chopped (optional) | 1 medium onion sliced | 1 teaspoon minced garlic | 1 tablespoon fish sauce | 1/4 teaspoon ground black pepper | 2 tablespoons cooking oil
|
Heat the cooking oil in a pan. | Once the oil becomes hot, saut the onion and garlic. | Add the pork. Cook until medium brown. | Pour the coconut milk in the pan. Let boil. Cover and simmer for 20 minutes. Add water if needed. | Add the ground black pepper, chili, and fish sauce. Stir. | Add the jackfruit. Stir and cook for 5 to 7 minutes. | Transfer to a serving bowl. Serve. | Share and enjoy!
|
unripe jackfruit | pork | coconut milk | chili pepper
|
Adobo Pork Chops
|
10 minutes
|
1 hour
|
1 hour 10 minutes
|
4
|
2 lbs. pork chops | 4 tablespoons dark soy sauce | 5 cloves garlic crushed | 3 tablespoons white or cane vinegar | 2 teaspoons whole peppercorn | 4 to 5 pieces dried bay leaves | 1 cup water | salt to taste if necessary | 3 tablespoons cooking oil
|
Heat cooking oil in a wide and deep pan. | Once the oil is hot, pan fry the pork chops turning them over once each side turns light to medium brown (this will take around 3 to 5 minutes per side depending on the thickness of your pork chops). | Put-in the garlic, peppercorns, and bay leaves. Continue to cook until the garlic turns light brown (2 to 3 minutes). | Pour-in water and soy sauce. Bring to a boil. | Cover and simmer until the liquid reduces to half (around 40 to 50 minutes). You can add more water if needed. | Pour-in the vinegar. Let the liquid boil. Stir and continue to cook (uncovered) for 10 minutes. | Add salt if needed. The soy sauce alone gives this dish enough saltiness. You can add salt according to your preference. | Serve with steamed white rice. | Share and enjoy!
|
pork | dark soy sauce | cane vinegar | whole peppercorn | dried bay leave
|
Sayote Guisado with Chicken and Shrimp
|
5 minutes
|
20 minutes
|
25 minutes
|
3
|
1 large chayote sayote, cored and sliced | 6 ounces boneless chicken breast thinly sliced | 8 to 10 pieces medium shrimp deveined, shell and head removed | 5 cloves garlic crushed | 1 medium yellow onion sliced | 2 cups chicken broth | Salt and pepper to taste | 3 tablespoons cooking oil
|
Heat the cooking oil in a pan. | Saute the garlic and onion until the onion is soft. | Add the chicken slices. Cook for 2 minutes. | Pour-in 1 cup of chicken broth. Cover and let boil. Simmer for 15 minutes. | At this point, the liquid should have been reduced to more than half. Put-in the chayote. Cook for 2 minutes. | Add the shrimp. Cook for 1 minute. | Pour-in the remaining chicken broth. Let boil and cook for 1 to 2 minutes. | Add salt and pepper to taste. | Transfer to a serving bowl. Serve. | Share and enjoy!
|
and | chicken breast | shrimp | chicken broth | salt and pepper
|
Pancit Bato Guisado
|
10 minutes
|
35 minutes
|
45 minutes
|
4
|
3/4 lb. Pancit Bato | 2 cups chopped cabbage | 1 medium carrot julienned | 1 cup snap peas | 2 cups chicken broth | 6 ounces pork sliced | 6 ounces medium shrimp shell and head removed | 1/4 cup soy sauce | 2 tablespoons fish sauce | ground black pepper to taste | 1 onion sliced | 2 teaspoons minced garlic | 3 tablespoons cooking oil
|
Heat the cooking oil in a cooking pot or deep pan. | Once the oil is hot, saute the garlic and onion. | Add the sliced pork. Cook for 3 minutes. | Pour-in the soy sauce, fish sauce, and chicken broth. Let boil. Simmer covered for 20 minutes. Add water if needed. | Add the ground black pepper. Stir. | Put-in the shrimp, snap peas, and carrots. Cook for a minute. | Add the cabbage. Cook for 2 minutes. | Put-in the noodles (pancit bato). Stir and cook until all the liquid is absorbed. The noodles should be soft . Otherwise, add a little water to soften the noodles. | Transfer to a serving plate. | Serve. Share and enjoy!
|
pancit bato | cabbage | carrot | snap pea | chicken broth | pork | shrimp shell
|
Spicy Pork Adobo Recipe
|
5 minutes
|
50 minutes
|
55 minutes
|
4
|
1 lb. pork butt diced | 1/4 cup light soy sauce | 3 tablespoons oyster sauce | 1 1/2 teaspoons whole peppercorn | 3 pieces dried bay leaves | 3 tablespoons white vinegar | 2 teaspoons granulated white sugar | 6 pieces dry red chili | 5 cloves garlic crushed | 1 cup water | 3 tablespoons cooking oil | Salt to taste
|
Heat the oil in a pan. | Brown the garlic. | Add-in the pork and then cook for 3 to 5 minutes or until light brown. | Pour-in soy sauce, oyster sauce, and water. Stir and then let boil. | Add the dry red chili, whole peppercorn, and bay leaves. Cover and the simmer for 40 to 45 minutes | Pour-in vinegar and allow to re-boil | Add sugar and salt. Stir and then cook for 3 minutes. | Transfer to a serving plate. | Serve. Share and enjoy!
|
pork | light soy sauce | oyster sauce | whole peppercorn | dried bay leave | dry red chili
|
Pancit Habhab Recipe
|
5 minutes
|
35 minutes
|
40 minutes
|
6
|
1 lb. Miki Lucban | 1/2 lb. pork belly thinly sliced and chopped | 4 to 5 cups beef broth | 1/2 lb. shrimp cleaned | 1/4 lb. pig's liver sliced | 1 piece chayote sliced | 1 cup bok choy or pechay, chopped | 1 cup snap pea or snow pea | 3/4 cup shredded carrots | 1 medium onion sliced | 5 cloves garlic crushed | 4 tablespoons cooking oil | 5 tablespoons soy sauce | 1/2 teaspoon ground black pepper | Banana leaf cleaned and cut into 5 x 5 inch pieces
|
Heat 3 tablespoons of cooking oil in a wide cooking pot. | Stir-fry the chayote, snap pea, carrots, and bok choy for 3 to 4 minutes. Set aside. | On the same cooking pot, add remaining oil. Put-in the pork slices. Cook for 5 minutes or until the oil from the pork comes out. | Put-in the onion and garlic. Cook for 2 minutes. | Add the liver. Stir. | Add the shrimp. Cook each side for 1 minute. Remove the shrimp and then set aside. | Sprinkle the ground black pepper and pour-in soy sauce. | Pour-in the beef broth. Let boil. Simmer for 20 minutes. | Put-in the Miki Lucban noodles. Cook while stirring until the noodles absorbs the liquid. | Add half of the stir-fried vegetables. Stir. | Arrange on top of each banana leaf and then top with shrimp and more vegetables. | Serve. Share and enjoy!
|
miki lucban | pork belly | beef broth | shrimp | pig's liver | chayote | bok choy | snap pea | carrot | banana leaf
|
Adobong Dilaw Recipe (Yellow Adobo)
|
10 minutes
|
50 minutes
|
1 hour
|
4
|
2 lbs. pork sliced | 1/2 cup white vinegar | 1 small yellow onion minced | 1 knob turmeric sliced | 6 cloves garlic crushed | 4 dried bay leaves | 1 piece pork or beef cube or 2 teaspoons beef powder | 1/2 teaspoon granulated white sugar | 1 cup water | 2 teaspoons peppercorn | 3 tablespoons cooking oil
|
Heat the cooking oil in a cooking pot. | Put-in the garlic and then cook until the color turns light brown. | Add the onion. Cook for 1 minute. | Put-in the sliced turmeric, peppercorn, and bay leaves. Cook for 10 to 15 seconds. | Add the pork slices. Cook while stirring once in a while until the pork turns light brown (about 5 minutes). | Put-in the pork or beef cube (or powder) and the pour-in the water. Let boil. | Cover the pot and then simmer for 30 to 45 minutes (add additional water as necessary). | Pour-in the vinegar. Allow the liquid to re-boil. | Stir and then add the sugar. Cook for a minute more. | Transfer to a serving plate. | Serve. Share and enjoy!
|
pork | knob turmeric | dried bay leave | beef cube | peppercorn
|
Ginataang Hipon Recipe (Shrimp in Coconut Milk)
|
5 minutes
|
30 minutes
|
35 minutes
|
4
|
1 lb shrimp cleaned | 2 cups coconut milk | 2 pieces long green chili sliced | 2 pieces long red chili or about 6 pieces Thai chili sliced | 1 tablespoon ginger minced | 1 medium onion chopped | 3 teaspoons garlic minced | 1 1/2 tablespoons fish sauce | 1/3 teaspoon ground black pepper | 2 tablespoons cooking oil
|
Heat oil in a pan | Saut onion, ginger, and garlic | Add ground black pepper and fish sauce. Cook for 30 seconds. | Pour-in coconut milk. Let boil and reduce to half. Note: this is done by letting coconut milk evaporate by boiling in medium heat in about 20 to 25 minutes. | Put-in shrimps. Cook for 5 to 7 minutes. | Add green and red chilies. Cook for 5 minutes. | Turn-off heat and then transfer to a serving plate | Serve. Share and enjoy!
|
shrimp | coconut milk | long green chili | long red chili | ginger
|
Pork Adobo with Tofu Recipe
|
10 minutes
|
1 hour
|
1 hour 10 minutes
|
4
|
1 lb pork cubed | 14 ounces tofu cubed and deep fried | 2 tablespoons oyster sauce | 4 pieces dried bay leaves | 5 cloves garlic crushed | 6 tablespoons soy sauce | 4 tablespoons vinegar | 1 cup water | 2 teaspoons sugar | 2 tablespoons cooking oil | Salt and pepper to taste
|
Heat oil in a cooking pot. | Saut garlic until color turns light brown. | Add pork and cook for 3 to 5 minutes or until the color turns light brown. | Pour-in soy sauce, oyster sauce, and water. Let boil and simmer for 45 minutes or until the pork becomes tender. | Add vinegar and wait until the liquid re-boils. Stir. | Put-in sugar and fried tofu. Cook for 3 minutes. | Add salt, and pepper. Stir. | Turn off heat. Transfer to a serving bowl. | Serve. Share and enjoy!
|
pork | tofu | oyster sauce | dried bay leave | salt and pepper
|
Sinampalukang Manok Recipe
|
10 minutes
|
35 minutes
|
45 minutes
|
4
|
1 to 1 1/2 lb chicken sliced into serving pieces | 2 cups fresh spinach | 3 medium tomatoes quartered | 2 tablespoons fish sauce | 1 1/2 cups tamarind leaves | 1/2 lb long green beans or string beans | 1 medium Chinese eggplant sliced | 1 medium onion sliced | 1 tablespoon sinigang mix optional | 1 chicken bouillon | 3 tablespoons cooking oil | 3 to 4 cups water
|
Heat oil in a cooking pot. | Saute onion and tomatoes. | When the onions and tomatoes becomes soft, add the chicken and then cook until the color of the outer part turns light brown. | Pour-in the fish sauce, and then add chicken bouillon. Stir. | Pour-in water and let boil. | Add tamarind leaves and sinigang mix powder. Simmer until chicken becomes tender. | Add the eggplant and long green beans. Cook for 5 to 8 minutes. | Put-in the spinach and cover the cooking pot. Let the cover stay for 5 to 6 minutes for the residual heat to cook the spinach. | Transfer to a serving bowl. Serve. | Share and enjoy!
|
chicken | spinach | tomato | tamarind leave | long sitaw | chinese eggplant | sinigang mix | chicken bouillon
|
Bagoong Guisado Recipe
|
5 minutes
|
12 minutes
|
17 minutes
|
6
|
12 ounces shrimp paste | 1 medium tomato diced | 4 ounces pork with fat, sliced | 1 small onion minced | 3 cloves garlic minced | 3 1/2 tablespoons sugar | 3 teaspoons vinegar
|
Heat a pan and sear the pork until the oil comes out. | Add garlic, onion, and tomato then saut for 3 minutes. | Put the raw shrimp paste, sugar, and vinegar then stir. Cover and cook in low heat for 10 to 15 minutes. Stir once in awhile. | Transfer to a serving bowl and serve. | Share and enjoy!
|
tomato | pork
|
Adobong Labong Recipe
|
10 minutes
|
30 minutes
|
40 minutes
|
4
|
2 to 2 1/2 cups bamboo shoot; cut in 1 to 2 inch length | 1/8 lb pork thinly sliced | 6 pieces shrimps shelled and deveined | 2 teaspoons salt | 1 cup pork or beef broth | 1/4 cup vinegar | 3 tablespoons cooking oil | 1 tablespoon minced garlic | 1 medium onion minced | Salt and ground black pepper to taste
|
Pour cooking oil in a wok then apply heat. | Saut garlic and onions | Add pork then cook for 5 minutes. | Pour-in pork or beef broth and let boil. Cover and simmer for 10 to15 minutes. | Add shrimps, bamboo shoots, salt, and ground black pepper. Simmer for 5 minutes. | Pour-in vinegar and let boil. Simmer uncovered for 3 to 5 minutes. | Transfer to a serving plate then serve. | Share and enjoy!
|
bamboo | pork | shrimp | beef broth
|
Pancit Malabon Recipe
|
20 minutes
|
40 minutes
|
1 hour
|
2
|
1 lb thick rice noodles | 1/2 lb pork belly boiled and sliced | 1/2 cup annatto seeds diluted in 1/2 cup water also known as annatto water | 3/4 cup shrimp juice | 3 tablespoons fish sauce patis | 1/2 teaspoon ground black pepper | 1 tablespoon fresh garlic minced | 1 medium-sized onion minced | 1/4 cup pork rinds chicharon, pounded | 1/2 lb shrimp shelled, cooked, and halved lengthwise | 1/4 lb adobong pusit sliced | 1/2 cup pork rinds chicharon, pounded | 1 cup napa cabbage pechay baguio, chopped then blanched | 1 piece lemon quartered | 3/4 cup tinapa flakes | 3 pieces hard boiled eggs sliced | 1 tablespoon parsley chopped | 2 tablespoons toasted garlic
|
Cook the noodles according to package instructions. If you are using the traditional Pancit Malabon noodles, you will need to soak it in water overnight before cooking. Set aside. | Start making the sauce by sauting the minced garlic and onion. | Add chopped boiled pork and cook for 3 minutes. | Add fish sauce and ground black pepper then stir. | Pour-in shrimp juice and annatto water and let boil. | Add pounded pork rinds (chicharon) then stir. | Simmer for 2 to 3 minutes then turn off heat. | Place the cooked noodles in a large bowl then pour-in the sauce and mix well. | Transfer the sauce and noodle mixture in a wide serving plate and arrange the tinapa flakes, eggs, parsley, garlic, and cabbage on top. | Serve with lemon or calamansi and a lot of love. Share and enjoy!
|
thick rice noodle | pork belly | annatto seed | shrimp juice | fish sauce fish sauce | pork rinds chicharon | shrimp | adobong pusit | napa cabbage pechay baguio | lemon | tinapa flake | hard boiled egg | parsley
|
Egg Foo Young Recipe
|
5 minutes
|
15 minutes
|
20 minutes
|
3
|
1/2 cup shrimp minced | 1 cup ground pork | 1/2 cup mung bean sprouts | 1 medium sized onion diced | 1 red bell pepper diced | 1/2 cup crimini or white mushrooms diced | 1/2 cup green onions or onion leeks chopped | 2 cups cooking oil | 7 pieces raw eggs | 1 tablespoon cooking rice wine | Salt and pepper to taste | 1 cup chicken broth | 1 tablespoon oyster sauce | 1 tablespoon soy sauce | 1 tablespoon cornstarch dissolved in 4 tablespoons water
|
Make the sauce. Heat a saucepan and pour-in the chicken broth then let boil. Add the soy sauce and oyster sauce then stir. Pour-in the cornstarch diluted in water then cook until the texture becomes thick. Turn-off heat and transfer to a bowl. Set aside. | Spray or pour a little cooking oil in a frying pan and turn on heat. | When the oil is hot enough, saut the ground pork for 5 minutes | Add the minced shrimps and saut for 2 minutes more. | Turn of the heat and transfer the ground pork and minced shrimps in a bowl. Let cool. | In a large mixing bowl, beat the eggs then add the cooking rice wine, salt, ground black pepper, onion, leeks, mushrooms, mung bean sprouts, red bell pepper, cooked ground pork, and cooked minced shrimps. Mix thoroughly. | Heat a cooking pot then pour-in the cooking oil. | When the oil is hot enough, pour about 1/2 to 3/4 cups of the mixture using a ladle. Cook each side for about 3 to 4 minutes or until the color turns brown. Flip to cook the other side. | Transfer to a serving plate then top with the sauce and some chopped leeks. | Serve. Share and enjoy!
|
shrimp | pork | mung bean sprout | bell pepper | white mushroom | green onion | raw egg | rice wine | salt and pepper | chicken broth | oyster sauce | cornstarch
|
Shared Recipe: Tortang Talong with Giniling
|
10 minutes
|
30 minutes
|
40 minutes
|
3
|
2 common eggplants or 4 chinese eggplants | 2 or 3 eggs for each eggplant | salt and pepper | cooking oil | 1 pound ground beef | 1 to mato | 1 onion | 3 garlic cloves chopped or crushed
|
Grill the eggplants until the color of the skin is black. | | Let the eggplants cool for a while and peel off the skin. | Crack the eggs (2 or 3 at a time) and place in a bowl.Add salt and beat the eggs. | | Place the eggplants on a flat surface and flatten carefully using a fork (avoid to peek holes in the eggplants). | In a pan, add and heat cooking oil (2 tbsp) and saut garlic cloves, onion and tomato. | | Add ground beef and let it simmer on medium heat until its done. Stir occasionally. Set aside. | | Heat a pan (use one where the eggplant exactly fits in it, see picture) and pour cooking oil (2Tbsp). | On medium heat, put 1/4 of the beaten eggs in the pan and then put the flatten eggplant on top. | Add the ground beef on top, flatten so its compact and pour the rest of the beaten eggs. | | After 2-3 mins, using a spatula on one hand and on the other hand, holding the end of the eggplant, flip the eggplant. | | Let it fry for 2-3 mins. | Put on a plate and serve hot.
|
chinese eggplant | each eggplant | salt and pepper | beef | mato
|
Ginataang Manok Recipe
|
12 minutes
|
45 minutes
|
57 minutes
|
4
|
2 lbs chicken cut into serving pieces | 2 cups coconut milk | 1/2 bunch spinach | 2 tbsp garlic minced | 1 large onion sliced | 2 tbsp ginger julienned | 8 ounces green papaya wedged | 1/2 tsp paprika optional | 1 piece long green chili optional | 4 pieces Thai chili or siling labuyo if available, chopped (optional) | 2 tbsp cooking oil | Salt and pepper to taste
|
Heat the cooking pot and pour-in the cooking oil. | Saut the garlic, onion, and ginger. | Add the chicken and cook until the color of the outer part turns light brown. | Pour-in the coconut milk while stirring and bring to a boil. | Sprinkle some paprika then simmer for 30 minutes or until the chicken is tender and the coconut milk becomes thick. | Add the long green chili and Thai chili then simmer for 5 minutes | Add the green papaya then simmer for 5 to 8 minutes. | Put-in the spinach, salt, and pepper then simmer for 3 minutes. | Turn-off the heat then transfer the cooked chicken to a serving plate | Serve hot. Share and enjoy!
|
chicken | coconut milk | spinach | ginger | green papaya | paprika | long green chili | thai chili | salt and pepper
|
Nilasing na Hipon Recipe (Drunken Shrimp)
|
30 minutes
|
10 minutes
|
40 minutes
|
4
|
1 lb. shrimp | 2 cups white wine | 3 cups flour | 1 tsp salt | 1 tsp ground black pepper | 3 cups cooking oil
|
Marinade the shrimps in wine (or liquor) for 30 to 40 minutes | Place the flour, salt, and pepper in a clear plastic bag and mix well by shaking | Put the shrimps in the plastic bag and shake until all the shrimps are coated with flour | In a deep pot or pan, put-in the cooking oil and deep fry the shrimps until the shrimps floats | Remove from the pot and place in a plate with napkin or paper towel to absorb the excess oil | Serve hot with vinegar. Share and enjoy!
|
shrimp | white wine | flour
|
Ginataang Gulay (Filipino Vegetable Stew in Coconut Milk)
|
15 minutes
|
35 minutes
|
50 minutes
|
4
|
500 g kalabasa calabaza squash/pumpkin, cubed into 2-inch pieces | 250 g sitaw snake beans/yard-long beans, cut into 2-inch lengths | 300 g pork belly liempo, thinly sliced | 300 g medium shrimp hipon, peeled and deveined | 2 cans 400ml each coconut milk (gata) | 1 medium onion sibuyas, finely chopped | 6 cloves garlic bawang, minced | 2 tablespoons cooking oil | 2 cups pork or shrimp stock | Salt asin and pepper (paminta) to taste | 3 pieces ginger luya, sliced | 2-3 pieces bird's eye chili siling labuyo | 2 pieces lemongrass tanglad, bruised
|
Heat oil in a large pot over medium heat. Add minced garlic and cook until fragrant, about 30 seconds. Add diced onions and cook until soft and clear, about 2-3 minutes. | Add the sliced pork belly and cook until it starts to brown, about 5-7 minutes. Stir occasionally to prevent sticking. | Pour in the coconut milk and pork stock. Add ginger and lemongrass if using them. Let the mixture come to a gentle simmer and season with salt and pepper to taste. | Let everything simmer for 15-20 minutes until the pork becomes tender. Keep the heat at medium-low to prevent the coconut milk from curdling. | Add the cubed kalabasa (squash) to the pot and cook for 5 minutes. The squash should be almost tender but not falling apart. | Add the cut sitaw (snake beans) and cook for another 3-4 minutes. The beans should stay crisp-tender and bright green. | Add the peeled shrimp and cook just until they turn pink, about 2-3 minutes. Don't overcook the shrimp or they'll become tough. | Taste and adjust the seasoning. Remove the lemongrass stalks if you used them. | Let the dish rest for 5 minutes before serving. This helps the flavors come together and lets the sauce thicken slightly. | Serve hot with steamed white rice. Place patis (fish sauce) and calamansi halves on the side for people to add to taste. | For leftovers, let the dish cool completely before storing in an airtight container in the refrigerator. It will keep well for up to 3 days.
|
kalabasa calabaza kalabasa pumpkin | sitaw snake beans sitaw | pork belly liempo | shrimp | coconut milk | onion sibuya | garlic bawang | shrimp stock | salt asin and pepper | ginger luya | bird's eye chili | lemongrass tanglad
|
Adobo Pork Chops
|
10 minutes
|
1 hours
|
1 hours 10 minutes
|
4
|
2 lbs pork chops | 4 tablespoons dark soy sauce | 5 cloves garlic crushed | 3 tablespoons white or cane vinegar | 2 teaspoons whole peppercorn | 4-5 pieces dried bay leaves | 1 cup water | Salt to taste if necessary | 3 tablespoons cooking oil
|
Heat cooking oil in a wide and deep pan over medium-high heat. | Pan fry the pork chops, turning once, until each side turns light to medium brown (about 3-5 minutes per side depending on thickness). | Add the aromatics - garlic, peppercorns, and bay leaves. Continue cooking until the garlic turns light brown (2-3 minutes). | Pour in water and soy sauce. Bring the mixture to a boil. | Cover and simmer until the liquid reduces by half (approximately 40-50 minutes). Add more water if needed to maintain some sauce. | Add vinegar and allow the liquid to come to a boil. Stir and continue to cook uncovered for 10 minutes. | Taste and adjust seasoning if needed. The soy sauce typically provides enough saltiness, but you can add salt according to your preference. | Serve hot with steamed white rice.
|
pork | dark soy sauce | cane vinegar | whole peppercorn | dried bay leave
|
Filipino Chicken and Pork Adobo (Adobong Manok at Baboy)
|
20 minutes
|
1 hours
|
30 minutes
|
6
|
11/2 pounds pork shoulder or belly liempo, cut into 2-inch cubes | 11/2 pounds chicken parts manok, preferably bone-in | 1 cup white vinegar suka | 1/2 cup soy sauce toyo | 1 whole head garlic bawang, minced | 1 large onion sibuyas, sliced thinly | 2 bay leaves dahon ng laurel | 1 tablespoon whole black peppercorns paminta | 1 cup water tubig | 1 tablespoon cooking oil | Salt asin to taste | 2-3 medium potatoes patatas, quartered | 4-6 hard-boiled eggs itlog | 2 teaspoons brown sugar asukal na pula
|
First, pat dry your chicken pieces and pork belly cubes with paper towels. Season them well with salt and black pepper on all sides. | Heat your large pot or pan over medium heat. Add oil and let it get hot. Once hot, add your sliced onions and cook them until they turn clear and soft, about 3 minutes. Add all the minced garlic and cook for 1 minute until you can smell its wonderful aroma. | Add the pork belly pieces first. Cook them for about 7-10 minutes, turning them occasionally until they're lightly browned on all sides. Now add your chicken pieces and cook for another 5-7 minutes until they also start to brown. | Pour in the vinegar and let it come to a boil. Here's an important tip - don't stir for the first 3-5 minutes after adding the vinegar. This helps make the vinegar taste less sharp. After this, add the soy sauce, whole peppercorns, bay leaves, and water. | Let everything come to a boil, then lower the heat. Cover your pot and let it simmer gently for about 30-40 minutes. Stir occasionally to make sure nothing sticks to the bottom. You'll know it's done when both the chicken and pork are tender enough to easily pierce with a fork, and the sauce has thickened slightly. | Turn off the heat and let your adobo rest for about 10 minutes. This helps all the flavors come together better. Taste the sauce and add more salt or pepper if needed. Serve your adobo hot over freshly cooked white rice. The sauce is perfect for drizzling over your rice. | For leftovers, let the adobo cool completely before storing it in an airtight container in the refrigerator. It actually tastes even better the next day, and you can keep it for up to 3 days.
|
pork shoulder | chicken | vinegar suka | soy sauce soy sauce | whole garlic bawang | onion sibuya | dahon ng laurel | whole black peppercorns pamintum | water tubig | salt asin | potatoes patata | hard boiled eggs itlog | brown sugar asukal na pula
|
Sinigang na Hipon sa Calamansi (Filipino Shrimp Sour Soup)
|
15 minutes
|
15 minutes
|
30 minutes
|
4
|
5 cups water tubig or rice washing | 1 medium onion sibuyas, peeled and quartered | 2 medium Roma tomatoes kamatis, quartered | 2 tablespoons fish sauce patis | 1 cup daikon radish labanos, peeled and sliced 1/2-inch thick | 1 pound head-on shrimp hipon, cleaned and deveined | 1/2 cup freshly-squeezed calamansi juice | 2 bunches pak choi pechay, stems trimmed | Salt asin to taste | Eggplant talong | Okra | String beans sitaw | Water spinach kangkong | Taro gabi
|
Start by cleaning one pound of shrimp. Keep the heads on but remove the whiskers and black vein inside. Rinse them well with cold water and let them drain. | Cut one onion into four pieces. Do the same with two tomatoes. Peel the daikon radish and cut into thick slices. Wash the pechay well and cut off the tough bottom parts. | Squeeze about 8-10 calamansi fruits until you have half a cup of juice. Set this aside. | Get a pot and fill it with 5 cups of water (you can use rice washing water for extra flavor). Turn the heat to medium-high and let it start boiling. | Once the water is boiling, add your cut onions, tomatoes, and radish. Let these cook together for about 2-3 minutes until you see the onions starting to soften. | Now add your cleaned shrimp, pour in the calamansi juice, and add two tablespoons of fish sauce. Stir everything gently. Watch your shrimp - they'll need about 3-5 minutes to cook. You'll know they're done when they turn nice and pink. | When your shrimp are almost done, add the pechay leaves. Use your spoon to push them down into the hot soup so they're covered with liquid. | Turn off the heat and put the lid on your pot. Let everything sit quietly for 2 minutes - this will cook the pechay leaves just right without making them too soft. | Give your soup a taste. If you think it needs more saltiness, add a little more fish sauce or salt. Serve hot in bowls, with some steamed rice on the side and extra fish sauce for those who want it.
|
rice water | onion sibuya | roma tomatoes kamati | fish sauce fish sauce | daikon radish labanos | shrimp | calamansi juice | pak choi pechay | salt asin | eggplant talong | okra | sitaw | kangkong | taro gabi
|
Shrimp Sarciado (Sarsiyadong Hipon)
|
15 minutes
|
10 minutes
|
25 minutes
|
4
|
6-8 large eggs itlog, beaten | 1/4 cup butter mantikilya | 2 medium tomatoes kamatis, halved and thinly sliced | 11/2 medium onions sibuyas, thinly sliced | 1/2 pound shrimp hipon, cleaned, deveined, shell-on | Pinch salt asin | 2 tablespoons green onions dahon ng sibuyas, chopped for garnish
|
Heat your non-stick pan over medium heat (350F/180C). While the pan is heating up, make sure your shrimp is cleaned and deveined but keep the shells on for extra flavor. Add the butter and let it melt completely without browning. Once melted, add your thinly sliced onions and tomatoes to the pan. Let them cook together for 2-3 minutes until they become fragrant and the tomatoes start to soften. | Now add your shrimp to the pan and sprinkle a pinch of salt over them. Let the shrimp cook for just 1-2 minutes until they turn a pretty pink-orange color. Remember not to cook them for more than 3 minutes total - overcooked shrimp become tough and rubbery. | Pour your beaten eggs evenly over the shrimp. Using a wooden spoon, gently stir the eggs through the shrimp mixture, creating soft, fluffy curds. This should take about 1-2 minutes. You want the eggs to be just set but still slightly wet since they'll continue cooking from the residual heat. | As soon as the eggs are set, turn off the heat and transfer everything to your serving plate. Sprinkle the chopped green onions over the top. Serve immediately while hot, ideally with steaming white rice and some calamansi on the side if you have it. | This whole process should take no more than 10 minutes of cooking time. If you're new to cooking, remember that the key to perfect Sarciado is not overcooking either the shrimp or the eggs - keep an eye on your timing and you'll have a delicious meal ready in no time.
|
eggs itlog | butter mantikilya | tomatoes kamati | onions sibuya | shrimp | pinch salt asin | green onion dahon ng sibuya
|
Filipino Chop Suey (Chopsuey) Recipe
|
25 minutes
|
30 minutes
|
55 minutes
|
6
|
250 g kasim pork shoulder [Baboy na Kasim], cut into thin strips | 250 g pork liver [Atay ng Baboy] sliced | 250 g medium shrimp [Hipon] peeled and deveined | 6 quail eggs [Itlog ng Pugo] boiled and peeled | 2 medium potatoes [Patatas] julienned | 2 carrots [Karot] diagonally sliced | 1 head broccoli [Brokoli] cut into florets | 1 cauliflower head cut into florets | 1 can young corn [Mais] drained | 1/2 cup snow peas [Sitsaro] ends trimmed | 1/2 cup Baguio beans cut diagonally | 1 medium bell pepper [Paminta] julienned | 4 cloves garlic [Bawang] crushed | 1 medium onion [Sibuyas] chopped | 3 tablespoons soy sauce [Toyo] | 1 small pack 80g oyster sauce [Sarsa ng Talaba] | 3 tablespoons all-purpose flour or cornstarch [Harina o Gawgaw] | 3 cups water | Salt and pepper to taste
|
First, prepare all ingredients. Slice pork and liver into thin, even strips. Clean and peel the shrimp. Cut potatoes and carrots into long, thin strips. Cut broccoli and cauliflower into small, bite-sized pieces. Trim snow peas and cut Baguio beans diagonally. Dice bell pepper, crush garlic, and chop onions. Mix cornstarch with 1 cup of cold water until smooth. | Heat oil in a large pan over medium-high heat. Cook garlic until light golden, about 30 seconds. Add onions and bell peppers, cook until onions are clear, about 1-2 minutes. | Add pork to the pan and add 1 tablespoon soy sauce. Cook for 5 minutes until meat starts to brown. Pour in water and remaining soy sauce, bring to a boil. Lower heat and let it simmer for 15-20 minutes until pork is tender. | Turn heat back to medium-high. Add carrots and potatoes, cook for 3 minutes. Add broccoli, cauliflower, and Baguio beans, cook for 2 more minutes to keep them crispy. | Add liver and shrimp. Cook for 2 minutes until shrimp turns pink. Add snow peas and young corn. Slowly pour in your cornstarch mixture while stirring to make a smooth sauce. Add the boiled quail eggs. Add salt and pepper to taste. | Let everything cook for 3 final minutes until sauce thickens and becomes glossy. All vegetables should still be slightly crisp. Serve hot with rice. If you like, serve with fish sauce or extra soy sauce on the side. | Remember not to overcook the vegetables they should still be colorful and a little crunchy. The dish is ready when the sauce coats the back of your spoon, vegetables are bright, and meat is tender.
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kasim pork shoulder | pork liver | shrimp | quail egg | potato | carrot | broccoli | cauliflower | young corn | snow pea | baguio bean | bell pepper | 80g oyster sauce | all purpose flour | salt and pepper
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Sizzling Gambas Recipe (Restaurant-Style)
|
15 minutes
|
15 minutes
|
20 minutes
|
4
|
1 kilogram large shrimp Hipon, cleaned and deveined | 3-4 pieces calamansi Philippine lime or 2 tablespoons calamansi juice | 1 tablespoon salt Asin | 3 tablespoons cooking oil | 1 stick 1/2 cup butter | 3 tablespoons minced garlic Bawang | 1 white onion Sibuyas, sliced | 4 medium red tomatoes Kamatis, diced | 1 cup green bell pepper Berdeng siling pangsigang, chopped | 2 tablespoons cooking rice wine Shaoxing wine (optional) | 1/4 cup hot sauce or 1 cup tomato sauce | 1 tablespoon Worcestershire sauce | 1 tablespoon chili flakes Paminta | 1 teaspoon chili powder | 1 teaspoon cayenne pepper powder | Salt Asin and pepper (Paminta) to taste | Fried egg Pritong itlog | Fresh cilantro Wansuy | Green onions Dahon ng sibuyas
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Start by marinating the shrimp. In a large bowl, mix the cleaned shrimp with calamansi juice and 1 tablespoon of salt. Let this sit for 30 minutes at room temperature. | While waiting, prepare all your ingredients and have them ready beside your stove. This will make cooking smoother. | Heat your pan over medium heat (180C/350F). Add the cooking oil and minced garlic. Cook the garlic until it turns light brown, about 1-2 minutes. Add the butter and let it melt completely. | Add your sliced onions to the pan. Cook them until they become soft and clear, about 2-3 minutes. Now add the chopped tomatoes and cook for 5-7 minutes over medium heat (170C/340F). Gently press the tomatoes with your spoon while cooking to help them break down. | Take your marinated shrimp out of the bowl and drain off the marinade. Add the shrimp to your pan and cook for just 2 minutes over medium-low heat (160C/320F). The shrimp should only turn pink don't overcook them or they'll become tough. | Add the rice wine to the pan and cook for one minute to let the alcohol cook off. Add your bell peppers, tomato sauce, and Worcestershire sauce. Season everything with chili flakes, cayenne pepper, chili powder, salt, and black pepper to taste. Cook over low heat (150C/300F) just until everything is hot and well combined. | Get your sizzling plate very hot. Carefully transfer the gambas onto the hot plate. If you like, top it with a fried egg. Serve right away while the plate is still sizzling and the sauce is bubbling. | Best enjoyed immediately with hot rice. Remember, the sizzling plate is extremely hot - warn your guests before serving.
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shrimp | calamansi philippine lime | salt asin | butter | garlic bawang | onion sibuya | red tomatoes kamati | bell pepper berdeng | rice wine shaoxing wine | tomato sauce | worcestershire sauce | paminta | chili powder | cayenne pepper powder | salt asin and pepper | fried egg pritong itlog | cilantro wansuy | green onion dahon ng sibuya
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Ginisang Upo at Hipon (Filipino Bottle Gourd and Shrimp Stir-fry)
|
15 minutes
|
20 minutes
|
35 minutes
|
4
|
1/2 pound medium shrimp hipon, head-on [about 15-20 pieces] | 2 medium upo bottle gourd [approximately 2 pounds] | 1 medium onion sibuyas, peeled and thinly sliced | 2 cloves garlic bawang, peeled and minced | 2 medium tomatoes kamatis, chopped | 3/4 cup water tubig | 1 tablespoon cooking oil mantika | 1 tablespoon fish sauce patis | Salt asin to taste | Ground black pepper paminta to taste
|
Begin by peeling and deveining the shrimp, keeping the heads. Place the shrimp heads in a bowl with 3/4 cup water. Press the heads with a spoon to release their flavor, then strain the liquid and set aside. | Wash your bottle gourd (upo) and cut off both ends. Peel the skin using a vegetable peeler. Cut the upo in half lengthwise, then cut each half again lengthwise. If you see large seeds or spongy parts in the center, remove them with a spoon. Cut the upo into half-inch thick pieces. | Heat oil in a large pan over medium heat. Add onions and garlic, and cook until the onions turn clear, about 2-3 minutes. Add tomatoes and cook until they soften, gently mashing them with your spoon as they cook. | Add fish sauce and let it cook for a minute. Add the peeled shrimp and cook just until they turn pink, about 2-3 minutes. Don't overcook them as they'll become tough. | Add the sliced upo to the pan and stir gently. Pour in the shrimp liquid you set aside earlier. Let everything come to a gentle boil and cook without covering for 5-6 minutes. The upo should be tender but still slightly crisp when done. | Add salt and pepper to taste, give everything a final gentle stir, and remove from heat. Serve hot with steamed rice. For the best flavor, enjoy immediately while the shrimp are tender and the vegetables are still crisp.
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shrimp | upo bottle gourd | onion sibuya | garlic bawang | tomatoes kamati | water tubig | oil mantika | fish sauce fish sauce | salt asin | black pepper paminta
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Bulanglang na Bangus at Hipon (Filipino Milkfish and Shrimp Soup with Guava)
|
15 minutes
|
20 minutes
|
35 minutes
|
4
|
1 whole milkfish bangus, scaled, gutted, and cut into serving pieces | 1/2 pound large shrimp hipon, tendrils trimmed | 10 guavas bayabas, preferably a mix of ripe and slightly green | 1 bunch water spinach kangkong | 1 medium onion sibuyas, peeled and quartered | 7 cups water tubig | 1 tablespoon fish sauce patis | Salt asin to taste | Whole black peppercorns paminta - optional
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Prepare all your ingredients before starting. Cut the milkfish into serving pieces, clean the shrimp, and slice the guavas in half. Separate the kangkong leaves from the stalks and wash thoroughly. | Using a small spoon, scoop out the seeds from the guavas. Place the seeds and pulp in a bowl with 1 cup of water. Mash everything with the back of a spoon until the pulp breaks down. Strain this mixture through a fine-mesh strainer and set the guava juice aside. | Pour 6 cups of water into a large pot and bring to a boil over medium heat. Add the quartered onions and guava halves. Reduce heat and let it simmer until the guavas start to soften, about 5 minutes. | Pour in the strained guava juice and fish sauce. Give everything a gentle stir. The broth should now have a light, sweet-sour taste. | Add the milkfish pieces to the pot. Simmer for 4-5 minutes until the fish is almost cooked through. Keep the heat at medium-low to prevent the fish from breaking apart. | Add the cleaned shrimp to the pot. Cook for 2-3 minutes until they turn pink. Be careful not to overcook the shrimp or they will become tough. | Taste the broth and add salt as needed. Remember that fish sauce is already salty, so add salt gradually. | Add the kangkong stalks first and cook for 30 seconds. Then add the leaves and cook just until they wilt, about 15 seconds more. Turn off the heat immediately to keep the kangkong crisp. | Serve your bulanglang hot in bowls with steamed rice on the side. The broth should be clear with a subtle sweet-sour flavor from the guavas.
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whole milkfish bangus | shrimp | guavas bayaba | kangkong | onion sibuya | water tubig | fish sauce fish sauce | salt asin | whole black peppercorns pamintum
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Ginisang Togue (Filipino Bean Sprouts Stir-Fry)
|
10 minutes
|
10 minutes
|
20 minutes
|
4
|
450 g 4 cups bean sprouts (togue), thoroughly cleaned | 225 g shrimp hipon, peeled and deveined | 1 large carrot karot, julienned | 12 pieces green beans sitaw, sliced diagonally | 1 medium onion sibuyas, thinly sliced | 2 cloves garlic bawang, minced | 1 tablespoon canola oil mantika | 1 tablespoon fish sauce patis | Salt asin to taste | Freshly ground black pepper paminta to taste
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First, clean your bean sprouts and remove any dark spots and stringy tails. Keep them in a colander to drain completely. While they drain, peel and clean your shrimp. Then slice your carrots into thin diagonal strips, cut your green beans into diagonal pieces, thinly slice your onion, and mince your garlic. | Heat your wok or large pan over high heat. Add your cooking oil and wait until it's hot and shimmering. Add the minced garlic and sliced onions, then cook them until the garlic becomes fragrant and onions turn clear, about 1-2 minutes. | Add your shrimp to the pan and cook until they just start turning pink, about 1-2 minutes. Pour in the fish sauce and stir-fry for another minute to let the shrimp absorb the flavor. | Add your sliced carrots and green beans to the pan. Stir-fry them for about 2-3 minutes or until they're tender but still crisp. Keep stirring to cook everything evenly. | Now add your drained bean sprouts. This is important - cook them quickly over high heat, just until they're heated through but still crunchy, about 1-2 minutes. Add salt and black pepper to taste. Stir everything gently to keep the sprouts from breaking. | Transfer your ginisang togue to a serving plate right away. Don't leave it in the hot pan or it will get soggy. Serve immediately while hot, best enjoyed with steaming rice. | Remember: The whole cooking process should take no more than 10 minutes. Keep your heat high and your stirring gentle for the best results.
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bean sprout | shrimp | carrot karot | sitaw | onion sibuya | garlic bawang | canola oil mantika | fish sauce fish sauce | salt asin | black pepper paminta
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Ginisang Sayote with Shrimp (Sauted Chayote)
|
15 minutes
|
15 minutes
|
30 minutes
|
6
|
4 sayote/chayote sayote - peeled, cored, and sliced | 1/2 pound large shrimp hipon - peeled, deveined, cut into bite-sized pieces | 1 medium onion sibuyas - chopped | 2 cloves garlic bawang - minced | 2 ripe Roma tomatoes kamatis - chopped | 2 tablespoons oyster sauce | 1 tablespoon cooking oil | 1 cup hot water | Salt asin at paminta) to taste
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Wear rubber gloves to peel the sayote. Cut each sayote in half lengthwise, remove the core, then slice into uniform bite-sized pieces. If you don't have gloves, rub the cut surfaces of the sayote together for 30 seconds until a white foam appears this removes the sticky sap. | Peel and chop the onion. Peel and mince the garlic cloves. Chop the tomatoes into small pieces. Peel and devein the shrimp, then cut each into 3-4 pieces. | Heat your pan over medium heat (350F/175C). Add the oil and wait until it shimmers. Add the minced garlic and cook for 30 seconds until fragrant. Add the chopped onions and cook for 2 minutes until they become clear. | Add the chopped tomatoes to the pan. Cook for 3-4 minutes, gently pressing them with your spoon until they soften and release their juices. | Turn the heat to medium-high (375F/190C). Add the chopped shrimp to the pan. Cook just until they turn pink, about 2-3 minutes. Remove the shrimp and set aside. | Pour the hot water into the pan. Add the oyster sauce and stir until well combined. Add all the sliced sayote pieces. Cover the pan and reduce heat to medium-low (325F/163C). Let it simmer for 15-20 minutes, or until the sayote is tender but still slightly crisp when pierced with a fork. | Return the cooked shrimp to the pan. Season with salt and pepper to taste. Stir gently to combine everything and cook for another minute until the shrimp is heated through. | Serve hot with steamed rice. For extra flavor, serve with patis (fish sauce) on the side for diners to add to taste.
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sayote chayote | shrimp | onion sibuya | garlic bawang | roma tomatoes kamati | oyster sauce | hot water | salt asin
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Bulanglang na Hipon (Kapampangan Shrimp Sinigang with Guava)
|
15 minutes
|
25 minutes
|
40 minutes
|
4
|
1 pound head-on large shrimp hipon | 7 large ripe guavas bayabas - mixed ripeness preferred | 5 cups water | 1 large white onion sibuyas, peeled and quartered | Salt asin to taste | 1 bunch water spinach kangkong | Optional: 2-3 finger chilies siling pangsigang
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Take your shrimp, cut off the tendrils but keep the heads on. Wash them well and set aside. | Cut all your guavas in half. Using a spoon, scoop out the seeds and pulp into a bowl. Add 1 cup of water to the seeds and pulp, then mash everything together with the back of your spoon. Strain this through a fine-mesh strainer to get the guava juice. Keep this juice for later. | For your kangkong (water spinach), cut off 2 inches from the bottom of the stalks and throw these away. Cut the rest into 3-inch pieces, keeping the stalks separate from the leaves. Wash well and drain. | Get a large pot and set it over medium heat. Pour in 4 cups of water, add your quartered onion, and the halved guavas. Let it come to a boil. Once boiling, lower the heat, cover the pot, and let it simmer until the guavas become soft - about 10-12 minutes. | Pour in the guava juice you saved earlier. Add your shrimp and cook for 4-5 minutes until they turn pink. Add salt to taste. | Add the kangkong stalks first, then after 30 seconds, add the leaves. Cook just until the leaves wilt but stay bright green - about 30 seconds more. | Serve hot with rice and fish sauce on the side. For extra heat, you can add sliced chilies to your soup or fish sauce. | Remember: You'll know your shrimp is perfectly cooked when they're pink and curled into a loose 'C' shape. If they curl into a tight 'O', they're overcooked.
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shrimp | guavas bayaba | onion sibuya | salt asin | kangkong | finger chili
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Ginataang Hipon (Filipino Coconut Milk Shrimp)
|
10 minutes
|
25 minutes
|
35 minutes
|
4
|
1 lb shrimp hipon, cleaned and deveined | 2 cups coconut milk gata | 2 pieces long green chili siling haba, sliced | 2 pieces long red chili or 6 pieces Thai chili siling labuyo, sliced | 1 tablespoon ginger luya, minced | 1 medium onion sibuyas, chopped | 3 teaspoons garlic bawang, minced | 11/2 tablespoons fish sauce patis | 1/3 teaspoon ground black pepper paminta | 2 tablespoons cooking oil mantika
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Heat 2 tablespoons cooking oil (mantika) in a large skillet or wok (kawali) over medium heat (180C/350F). Add the chopped onion (sibuyas) and saut until translucent, about 2-3 minutes. | Add 1 tablespoon minced ginger (luya) and 3 teaspoons minced garlic (bawang). Cook until fragrant, stirring occasionally, about 1-2 minutes. Season with 1/3 teaspoon ground black pepper (paminta) and 11/2 tablespoons fish sauce (patis), then stir to combine. | Pour in 2 cups coconut milk (gata) and bring to a gentle boil over medium heat. Reduce heat to medium-low (150C/300F) and simmer until the coconut milk reduces by half and the oil begins to separate from the liquid, about 20-25 minutes. You'll know it's ready when small oil droplets appear on the surface. | Add 1 lb cleaned and deveined shrimp (hipon) to the reduced coconut milk. Cook until the shrimp turn pink and curl slightly, about 5-7 minutes. Do not overcook to maintain tender texture. | Add the sliced long green chilies (siling haba) and red chilies or Thai chilies (siling labuyo). Simmer for an additional 5 minutes until the chilies are slightly softened. | Let rest for 2-3 minutes before serving to allow the sauce to thicken slightly. Serve hot with steamed white rice (kanin). For best results, keep the heat at medium-low when reducing the coconut milk to prevent curdling (pagbubuo-buo ng gata).
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shrimp | coconut milk coconut milk | long green chili | long red chili | ginger luya | onion sibuya | garlic bawang | fish sauce fish sauce | black pepper paminta | oil mantika
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Ginisang Ampalaya at Hipon (Bitter Gourd with Shrimp)
|
20 minutes
|
15 minutes
|
35 minutes
|
4
|
4 medium ampalaya bitter gourd | 1/2 pound medium shrimp hipon, peeled and deveined | 2 large eggs itlog | 2 large Roma tomatoes kamatis | 1 medium onion sibuyas | 3 cloves garlic bawang | 1 tablespoon fish sauce patis | 1/2 teaspoon sugar asukal | Salt asin at paminta to taste | 1 tablespoon cooking oil mantika | 1 cup water tubig
|
Start by preparing the ampalaya: Cut 4 medium bitter gourds lengthwise (hatiin sa haba), carefully remove all seeds and white pith as this reduces bitterness. Slice thinly (hiwain ng manipis). Prepare the remaining ingredients at room temperature: thinly slice 1 medium onion (sibuyas), mince 3 cloves of garlic (bawang), chop 2 large Roma tomatoes (kamatis), and ensure 1/2 pound shrimp (hipon) are peeled and deveined. | Heat 1 tablespoon cooking oil (mantika) in a large wok or skillet (kawali) over medium heat (180C/350F). Saut the minced garlic until fragrant. Add the sliced onions and cook until translucent. Add the chopped tomatoes and cook until they become soft. | Increase heat to medium-high (200C/400F) and add the shrimp. Cook until they turn pink, about 2-3 minutes. Add 1 tablespoon fish sauce (patis). | Reduce heat to medium (180C/350F) and add the sliced ampalaya. Pour in 1 cup of water (tubig) and cook for 3-4 minutes until the ampalaya is tender-crisp. Be careful not to overcook as this can increase bitterness. | Lower the heat (150C/300F) and add 1/2 teaspoon sugar (asukal). Pour 2 beaten eggs (itlog) in a circular motion over the mixture. Gently stir until the eggs are just set. Season with salt (asin) and pepper (paminta) to taste. | Serve hot with steaming white rice (kanin). For added flavor, serve with calamansi or soy sauce (toyo) on the side.
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ampalaya bitter gourd | shrimp | eggs itlog | roma tomatoes kamati | onion sibuya | garlic bawang | fish sauce fish sauce | sugar asukal | salt asin | oil mantika | water tubig
|
Crispy Nilasing na Hipon (Filipino Drunken Shrimp)
|
10 minutes
|
15 minutes
|
30 minutes
|
4
|
1 pound small shrimp head-on (51/60 count) (hipon) | 1/2 cup gin or rum you can use local lambanog | 4 cloves garlic peeled and minced (bawang) | 2 teaspoons salt asin | 1 teaspoon black pepper paminta | 3/4 cup all-purpose flour arina | 1/4 cup cornstarch corn starch | Canola oil for deep frying mantika | 1/2 cup white vinegar suka | 2 cloves minced garlic bawang | 1 chopped bird's eye chili siling labuyo | Salt and pepper to taste asin at paminta
|
Begin by preparing the shrimp (paghahanda ng hipon). Using scissors, trim off the tendrils (mga pangit), wash thoroughly, and drain well. Pat the shrimp completely dry with paper towels - this ensures proper coating adhesion. | Create the marinade by combining gin or lambanog with minced garlic (bawang), salt (asin), and pepper (paminta) in a large bowl. Add the prepared shrimp and marinate for exactly 30 minutes - no longer, as the alcohol can start "cooking" the shrimp. Drain well and discard the marinade. | While the shrimp marinate, prepare the coating by whisking together all-purpose flour (arina), cornstarch (corn starch), and remaining salt and pepper. For easier coating, place the mixture and shrimp in a zip-lock bag and shake gently to coat evenly. | Heat oil (mantika) in a deep pan or kawali to 350F (175C). Test the temperature by dropping a small amount of flour - it should sizzle immediately. Fry the shrimp in small batches (6-8 pieces) for 2-3 minutes until golden brown, maintaining oil temperature between 350-375F (175-190C). | Remove with a slotted spoon and drain on a wire rack, not paper towels, to maintain crispiness. Serve immediately with spicy vinegar dip (sawsawan) made by combining white vinegar (suka), minced garlic, chopped bird's eye chili (siling labuyo), salt, and pepper.
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shrimp | local lambanog | salt asin | black pepper paminta | all purpose flour arina | cornstarch corn starch | deep frying mantika | vinegar suka | garlic bawang | bird's eye chili | salt and pepper
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Siopao Pork Asado Recipe
|
45 mins20 mins
|
1 hour20 mins
|
1 hour 45 mins40 mins
|
8
|
1 tbsp Active Dry Yeast | 1 tbsp Baking Powder | 1 tbsp White Sugar | 3 tbsp Shortening | 1/4 cup White Sugar | 5 cups All Purpose Flour | Warm Water | Cooking Oil 2 tbsp | Black Pepper 1 tbsp ground | Star Anise 2 pcs | Corn Starch 3 tbsp | Brown Sugar 4 tbsp | Oyster Sauce 2 tbsp | Soy Sauce 4 tbsp | Garlic medium sized minced | Onion medium sized minced | Ground Pork 1/2 kg | Pork Broth 1 cup
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Pour the yeast and 1 tbsp white suger in the warm water. | Stir well and let stand for 5 minutes until yeast activates. Set aside. | In a mixing bowl, add flour, 1/4 cup sugar and yeast mixture. Mix. Add baking powder and shortening. | Mix until dough is formed. | On a flat surface, sprinkle flour and transfer the dough. Knead the dough for 8 to 10 minutes or until soft. | Form into a ball and cover with oil. Place in a bowl and cover with plastic wrap. Set aside and wait until it rises. | Remove wrap and punch down. | On a floured surface, roll and cut into half then slice into pieces. | Flatten into 5 inches circle leaving a bulge in the middle of the dough. | Add pork asado filling and seal/enclose the flattened dough. | Place siopao in the steamer and steam for 10 to 12 minutes. | Serve and enjoy! Oyster sauce can be use as sauce. | Pour pork broth/water in the corn starch and stir well. Set aside. | Heat pan in medium heat. Add oil. Saute garlic and onion. Add ground pork and cook for 7 to 8 minutes. | Add soy sauce, oyster sauce, ground pepper, star anise, brown sugar and mix. | Pour corn starch mixture and stir well. | Simmer for 3 to 5 minutes until it thickens. | Set aside and let cool down. | Ready to fill your siopao.
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active dry yeast | shortening | all purpose flour | warm water | anise | corn starch | brown sugar | oyster sauce | pork | pork broth
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Pancit Bihon Guisado Recipe
|
15 mins
|
40 mins
|
55 mins
|
4
|
3 tbsp of cooking oil | 2 tsp black ground pepper | 3 tbsp soy sauce | 30 g oyster sauce | 5 cloves garlic, minced | 1 onion, sliced | 1 medium sized carrot, sliced | 1 cup snow peas | 1/2 head of small cabbage, sliced | 1 chorizo, cut | 1/4 kg sliced pork | 1/4 kg chicken breast | 8 g dried shrimp | 3 pcs calamansi | 8 oz. bihon
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Soak the bihon (rice noodles) in a bowl with lukewarm water for 7 minutes. | In a pan, pour 4 cups of water and boil the chicken for about 10 minutes or until tender. | Separate the chicken and reserve the stock. | Cut chicken into small pieces. | Heat oil at medium heat in a pot, sautee garlic. | Add the onion and pork slices. Cook for 7 minutes. | Stir in the chicken slices for 3 minutes. | Add chorizo and dried shrimp. Stir for 3 minutes. | Pour in the chicken stock. | Add soy sauce, oyster sauce, and pepper. Stir and cook for 8 minutes. | Add carrots, cabbage, and snow peas. Cook for 2 minutes. | Remove the meat and vegetables leaving only the stock. | Add bihon (rice noodles). Stir and cook for 2 minutes. | Add the meat and vegetables. Toss and continue cooking for 2 minutes or until liquid evaporates. | Season with salt and pepper and serve with calamansi.
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oyster sauce | carrot | snow pea | cabbage | chorizo | pork | chicken breast | dried shrimp | calamansi | bihon
|
Bagoong Alamang Recipe
|
5 mins
|
15 mins
|
20 mins
|
8
|
12 ounces shrimp paste | 1 medium tomato, diced | 4 ounces pork (with fat), sliced | 1 small onion, minced | 3 cloves garlic, minced | 31/2 tablespoons sugar | 3 teaspoons vinegar
|
Heat a pan and sear the pork until the oil comes out. | Add garlic, onion, and tomato then sauts for 5 minutes. | Put the raw shrimp paste, sugar, and vinegar then stir. | Cover and cook over low heat for about 15 minutes. | Stir once in awhile. | Transfer to a bowl. | Serve.
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tomato | pork
|
Pancit Malabon Recipe
|
20 minutes
|
40 minutes
|
1 hour
|
6
|
1 kilo thick rice noodles | 6 tbsp achuete oil | 6 cups shrimp stock | 2 tbsp minced garlic | 1 cup all-purpose flour | 1 cup of water | 2 tbsp fish sauce | salt and pepper to taste | 2 cup napa cabbage, shredded | 1/2 kilo pork belly | 4 hard-boiled eggs, sliced | 1 1/2 cup shrimps, head on | 1/2 cup spring onions, chopped finely | 46 pcs calamansi, sliced | 4 tbsp fried garlic bits | 1 cup smoked tinapa, flakes (optional) | 1 cup chicharon, crushed (optional)
|
Cook rice noodles according to package instructions. If using traditional Pancit Malabon rice noodles, soak it overnight. | Combine noodles, sauce, cabbage, crushed chicharon, and tinapa flakes. Toss, then transfer to a plate. | Top it with shrimps, pork, egg slices, spring onions, and fried garlic. Serve with sliced calamansi. | Dissolve 1 cup of flour in 1 cup of water. Set aside. | To cook the shrimp stock coarsely chop reserved shrimp heads. In a pot over medium heat, combine shrimp heads and 6 cups water (including the reserved liquid from boiling the shrimp). Bring to a boil, skimming any foam that rises to top. Lower heat and simmer for about 10 minutes to extract flavor. Using a fine mesh strainer, strain liquid and discard shrimp solids. | Heat achuete oil in a pan. Saute garlic. | Add shrimp stock. Bring to boil. Pour in water with dissolved flour. Add salt and pepper to taste. Add fish sauce. Set aside. | In a small pot over medium heat, bring about 2 cups water to a boil. Add cabbage and cook for about 30 to 35 seconds or until tender yet crisp. With a slotted spoon, remove from pot and submerge into a bowl of iced water. Drain well and set aside. | In a pan over medium heat, add pork belly and cook, stirring occasionally, until lightly browned and crisp. Remove from pan and drain on paper towels. | In a pot over medium heat, bring 1 cup of water to a boil. Add shrimp (with heads removed) and cook for about 1 to 2 minutes or until color changes. With a slotted spoon, remove shrimp from pot and set aside. Peel when it cools down. Reserve liquid. | In a pan over medium heat, add 1 tablespoon oil. Add tinapa flakes and cook, stirring regularly, for about 1 to 2 minutes or until lightly browned and heated through. Remove from pan and set aside.
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thick rice noodle | shrimp stock | all purpose flour | salt and pepper | napa cabbage | pork belly | hard boiled egg | shrimp | green onion | calamansi | fried garlic bit | smoked tinapa | chicharon
|
Filipino Paella Recipe
|
15 mins
|
35 mins
|
50 mins
|
7
|
2 Cups rice | 1 Cup shrimp | 3 pcs Blue crabs, cleaned | 1/2 kilo Manila clams | 2 Fish fillet | 1/2 kilo mussels | 1 medium Onion, sliced | 2 Cloves garlic | 1/2 Red pepper | 1 Can green beans | 1 tsp saffron flower | 1 tsp annatto powder | 1 tbsp tomato paste | 1/2 Cup canned tomato | 1/2 Cup stocks from shrimp heads | 2 Cups of water | Canola Cooking oil | Salt and pepper to taste
|
Heat the oil in a large frying pan over moderate heat, saute the garlic, and onion. | Stir in the annatto and mix well, then drop-in canned tomato and cook for a few minutes. | Add tomato paste and shrimp stock and bring to a boil. | Stir in clams, crabs, mussels, shrimp and fish, season with salt and pepper. | Cover and let cook for 5 to 7 more minutes or until seafoods are done | When seafood is just cooked through, remove seafoods and leave the sauce on the pan. | Add water, rice and saffron to the sauce. Stir, cover and cook until rice is tender, add more stock if needed. | Stir in canned green peas and red or green pepper and cook for another 3 to 5 minutes. | Put the seafood back to the pan or served it on top of the rice. | Spoon the paella into a serving dish or platter and garnish with the olives and hard-boiled egg, if desired.
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rice | shrimp | blue crab | manila clam | fish fillet | mussel | red pepper | sitaw | saffron flower | annatto powder | tomato paste | tomato | canola cooking oil | salt and pepper
|
Creamy Chicken Adobo (Adobo Sa Gata)
|
10 mins
|
45 mins
|
55 mins
|
5
|
1 kilo Chicken (legs/thighs) | 1/2 cup Vinegar | 1 cup Soy Sauce | 1 tsp coarsely ground black pepper | 3 tbsp vegetable oil | 1 tbsp minced garlic | 1 cup coconut cream | 1 red bell pepper, cut into strips | 23 finger chilies
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Combine Vinegar, Soy Sauce, and ground pepper. | Pour over chicken, mixing well to let the flavor seep in. | Heat oil in a large saucepan and saute garlic until lightly golden. | Remove garlic. | Drain chicken and set aside marinade. | Quick-fry chicken pieces until skin are golden. | Add reserved marinade and garlic. Let simmer over low heat until tender. | Add coconut cream, bell pepper, and finger chilies. | Cook until sauce thickens and oil starts to separate. | Serve
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chicken | vegetable oil | coconut cream | bell pepper | finger chili
|
Chicken Pochero Recipe (Pocherong Manok)
|
15 mins
|
35 mins
|
50 mins
|
5
|
1 Kilo Chicken (cut into serving pieces) | 1 bunch Pechay | 1 bundle green beans, cleaned and ends trimmed | 4 pcs. Saging (Saba)sliced | 1 medium-sized onion, diced | 2 tsp whole peppercorn | 2 tbsp fish sauce | 1 tsp garlic | 1 small can tomato sauce
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Heat oil in the pot and fry the banana until color turns golden brown. | Once done, set the bananas aside | Saut the garlic, onion, and tomato | Add the Chicken and cook for 5 minutes | Add the fish sauce, tomato sauce, and whole peppercorn and mix well | Add the water and simmer until meat is tender | Add the bok choy and string beans and turn off the heat. | Cover the pot for 5 minutes to cook the Pechay. | Serve Hot.
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chicken | pechay | sitaw | saging | whole peppercorn
|
Chicken Afritada Recipe
|
35 mins
|
45 mins
|
1 hour 20 mins
|
5
|
1 1/2 lbs Chicken (Bite Size) | 1 large potato, chunks | 1 large carrot, chunks | 1 medium red bell pepper, chunks | 1 medium onion, chunks | 1/4 cup green peas | 4 cloves garlic, minced | 1/2 can 8 oz tomato sauce | 1 1/4 cup water | 1 tbsp fish sauce | Salt | Cooking oil
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Heat cooking oil in a pan. | Saute potatoes, carrots and bell pepper and set aside | Using the same pan, saute garlic and onion | Add the Chicken | Simmer for 10-15 minutes or until tender. (requires occasional stirring). | Add the fish sauce and cook for 3 minutes. | Add water when it starts to dry up. | Bring to a boil. | Add the tomato sauce and let it simmer. | Add all the vegetables and simmer for another 5 minutes. | Adjust according to taste | Remove from heat and transfer to a serving bowl. | Serve.
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chicken | potato | carrot | bell pepper | chunk | green pea | tomato sauce
|
Creamy Palabok
|
20 minutes
|
40 minutes
|
1 hour
|
8
|
1/4 cup oil|1/2 pound ground pork|1 tablespoon fish sauce|1 packet (8 gms) Maggi Magic Sarap|2 packs (250 ml each) Nestle All-Purpose cream|8 pieces poached shrimp|1 cup fried tofu cubes|2 tablespoons fried garlic bits|1 cup tinapa flakes|1 cup chicharon, crushed|1/4 cup chopped green onions|4 hardboiled eggs, peeled and quartered|calamansi
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Cook noodles in boiling water according to package directions. Drain well.|In a pan, heat about until the color is extracted. Remove the seeds from the pan.|Cook ground pork until lightly browned, breaking apart with the back of the spoon.|Season with fish sauce and Magic Sarap. Stir to distribute.|Add Nestle cream and simmer until the pork is fully cooked and the sauce slightly thickens.|Arrange noodles on a serving platter and spoon palabok sauce on top. Garnish with shrimp, tofu, tinapa flakes, crushed chicharon, garlic bits, and green onions.
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pork | nestle all purpose cream | shrimp | fried tofu cube | fried garlic bit | tinapa flake | chicharon | green onion | egg | calamansi
|
Chicken and Pork Adobo
|
10 minutes
|
1 hour
|
1 hour 10 minutes
|
6
|
1 tablespoon canola oil|1 onion, peeled and sliced thinly|1 head garlic, peeled and minced|1 1/2 pounds pork shoulder or belly, cut into 2-inch cubes|1 1/2 pounds chicken, cut into serving parts|1 cup vinegar|1/2 cup soy sauce|1 cup water|2 bay leaves|salt and pepper to taste
|
In a wide pan over medium heat, heat oil. Add onions and garlic and cook until softened.|Add pork and cook, turning as needed, until lightly browned. Cook, stirring occasionally, for about 7 to 10 minutes.|Add chicken and cook, stirring occasionally, until lightly browned and juices run clear.|Add vinegar and bring to a boil, uncovered and without stirring, for about 2 to 3 minutes.|Add soy sauce, water, and bay leaves. Continue to boil for about 2 to 3 minutes, skimming scum that floats on top.|Lower heat, cover, and cook for about 30 to 40 minutes or until meat is tender and sauce is reduced.|Season with salt and pepper to taste. Serve hot.
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canola oil | pork shoulder | chicken | bay leave | salt and pepper
|
Ginisang Ampalaya at Hipon
|
15 minutes
|
15 minutes
|
30 minutes
|
4
|
4 medium ampalaya|1 tablespoon canola oil|1 onion, peeled and thinly sliced|2 cloves garlic, peeled and minced|2 large Roma tomatoes, chopped|1 tablespoon fish sauce|1/2 pound medium shrimp, peeled and deveined|1 cup water|2 eggs, beaten|1/2 teaspoon sugar|salt and pepper to taste
|
Cut ampalaya lengthwise and with a spoon, remove seeds and scrape off white pith. Sliced thinly and place in a bowl of cold water until needed. Drain well when ready to use.|In a wide skillet over medium heat, heat oil. Add onions and garlic. Cook, stirring regularly, until softened.|Add tomatoes and cook, mashing with the back of the spoon, until softened and release juice.|Add fish sauce and cook for about 1 minute.|Add shrimp and continue to cook, stirring occasionally, until shrimp starts to change color.|Add water and bring to a boil.|Add ampalaya and gently toss to combine. Cook for about 2 to 3 minutes or until tender yet crisp.|In a thin stream, add eggs and gently stir to distribute. Continue to cook for about 1 minute or until eggs have set.|Season with sugar, salt, and pepper to taste. Serve hot.
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ampalaya | canola oil | roma tomato | shrimp | egg | salt and pepper
|
Pancit Palabok
|
30 minutes
|
30 minutes
|
1 hour
|
6
|
1/2 pound shrimp|canola oil|1/2 pound pork belly, diced|8 ounces firm tofu|1/2 cup tinapa flakes|1 head garlic, peeled and minced|1 cup pork cracklings (chicharon), crushed|4 hardboiled eggs, peeled and quartered|1/4 cup green onions, chopped|calamansi or lemon, cut into wedges|shrimp heads ( reserved from peeling the shrimp)|5 cups water|1/4 cup canola oil|2 tablespoons annatto seeds|? cup flour|2 pieces shrimp bouillon|salt and pepper to taste|1 package (8 ounces) cornstarch or rice stick noodles
|
Peel shrimp, leaving tail intact. Reserve shrimp heads. In a saucepan over medium heat, bring 1 cup water to a boil. Place shrimp in a fine-mesh sieve and dip in the boiling water until the shrimp change color. Remove from the pot and set aside. Reserve liquid.|In a skillet over medium heat, add pork belly and cook, stirring occasionally, it releases oil. Continue to cook until browned and cooked through. Remove from pan and drain on paper towels.|Drain tofu from packing liquid and wrap with paper towels to rid of extra moisture. Cut into 1/4-inch cubes. In a wide pan, heat about 1-inch deep of oil. Add tofu and deep-fry until golden brown and crisp. Using a slotted spoon, remove from, and set aside.|In a pan over medium heat, add 1 tablespoon oil. Add tinapa flakes and cook, stirring regularly, for about 1 to 2 minutes or until lightly browned and heated through. Remove from pan and set aside.|In a small pan over low heat, heat about 1/4 cup oil. Add garlic and cook until lightly browned and crisp. With a slotted spoon, remove toasted garlic and drain on paper towels. Reserve 3 tablespoons of the garlic oil.|With a knife, coarsely chop reserved shrimp heads.|In a pot over medium heat, combine shrimp heads and 5 cups water. Bring to a boil, skimming any foam that rises on top. Lower heat and simmer for about 10 minutes to extract flavor. Using a fine-mesh strainer, strain liquid and discard shrimp solids. Reserve 5 cups of the stock.|In a saucepot over medium heat, heat 1/4 cup canola oil. Add 2 tablespoons of annatto seeds and cook, stirring regularly, until oil is infused with deep-orange color. With a slotted spoon, remove seeds and discard.|Add flour to the annatto oil and cook, stirring constantly, for about 1 minute or until smooth.|Slowly add shrimp stock, whisking vigorously to prevent lumps. Bring to a boil and then lower heat to a simmer.|Add shrimp bouillon and stir until dissolved.|Cook, stirring regularly, for about 3 to 5 minutes or until thickened. Season with salt and pepper to taste.|In a large bowl, soak rice noodles in water for about 1 to 2 minutes or just until loosened. Drain well.|In a pot over medium heat, bring about 6 cups water to a brisk boil. Add noodles and cook for about 1 minute. Drain well.|Place noodles onto serving plates. Spoon sauce over noodles.|Top with shrimp, chicharon, fried pork, crispy tofu, tinapa flakes, hardboiled eggs, toasted garlic bits, and green onions. Serve with calamansi wedges.
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shrimp | canola oil | pork belly | firm tofu | tinapa flake | pork crackling | egg | green onion | calamansi | the shrimp | annatto seed | flour | shrimp bouillon | salt and pepper | rice noodle
|
Mock Pancit Canton Stir-Fry
|
10 minutes
|
20 minutes
|
30 minutes
|
4
|
2 packs Lucky Me Instant Pancit Canton or Indomie instant ramen noodles|1 tablespoon canola oil|1 onion, peeled and chopped|1/4 pound boneless chicken breast, sliced thinly|2 pieces Chinese sausage, sliced thin in a bias|1/4 pound shrimp, peeled and deveined|1 large carrot, peeled and julienned|1 head broccoli, cut into florets|fried garlic bits|green onions, chopped|calamansi, halved
|
In a sauce pot over medium heat, cook instant noodles according to package directions. Drain well, reserving about 1/4 cup of the liquid.|Add seasoning packet to the drained noodles and toss to fully coat.|In a wide pan over medium heat, heat canola oil. Add onions and cook until softened.|Add chicken and cook, stirring regularly until lightly browned.|Add Chinese sausage and cook, stirring regularly, until lightly browned.|Add shrimp and cook until color changes to pink.|Add broccoli.|Add reserved liquid and continue to cook, stirring regularly, until broccoli florets are tender yet crisp and liquid is absorbed.|Add carrots and cook until tender-crisp.|Add instant noodles and continue to cook, tossing to combine, until heated through.|To serve, transfer to serving plate and garnish with fried garlic bits, green onions, and calamansi, if desired. Serve hot.
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lucky me instant pancit canton | canola oil | chicken breast | chinese sausage | shrimp | carrot | broccoli | fried garlic bit | green onion | calamansi
|
Chicken Pochero
|
15 minutes
|
40 minutes
|
55 minutes
|
6
|
1/4 cup canola oil|3 saba bananas, peeled and halved|2 medium potatoes, peeled and quartered|1 onion, peeled and thinly sliced|2 cloves garlic, peeled and minced|3 pounds chicken, cut into serving parts|1 tablespoon fish sauce|1 cup tomato sauce|3 cups water|2 chorizo de bilbao, cut into 1-inch thick pieces|1 cup garbanzo beans|12 pieces green beans, ends trimmed|1/2 napa cabbage, end trimmed and leaves halved|1 bunch pechay, ends trimmed and leaves separated|salt and pepper to taste
|
In a pot over medium heat, heat oil. Add bananas and fry until lightly browned. Remove from pan and drain on paper towels.|Add potatoes and fry until lightly browned. Remove from pan and drain on paper towels.|Remove excess oil except for about 2 tablespoons. Add onions and garlic and cook until softened.|Add chicken and cook, stirring occasionally, until lightly browned and juices run clear.|Add fish sauce and cook for another 1 to 2 minutes.|Add tomato sauce and water and bring to a boil, skimming any scum that accumulates on top.|Lower heat, cover, and cook for about 15 to 20 minutes or until chicken is cooked.|Add potatoes and cook until tender.|Add chorizo de bilbao, garbanzo beans, and bananas. Cook until heated through.|Add green beans and napa cabbage and cook for another 2 to 3 minutes.|Add pechay and cook for about 1 minute or until vegetables are tender yet crisp. Serve hot.|Season with salt and pepper to taste.
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canola oil | saba banana | potato | chicken | tomato sauce | chorizo | garbanzo bean | sitaw | napa cabbage | pechay | salt and pepper
|
Ginataang Gulay
|
15 minutes
|
30 minutes
|
45 minutes
|
6
|
1 tablespoon canola oil|1 onion, peeled and chopped|2 cloves garlic, peeled and minced|1/2 pound pork belly, cut into 1-inch strips|1/2 pound medium shrimp, peeled and deveined|1 tablespoon shrimp paste|2 cans (13.5 ounces each) coconut milk|8 ounces frozen young green jackfruit, thawed and cut into 1-inch pieces or 1 (20 ounces) can young green jackfruit|1/2 medium calabasa, peeled, seeded, and cut into 1-inch cubes|12 pieces green beans, ends trimmed and cut into halves|2 medium eggplant, ends trimmed and cut into 1-inch thickness|salt and pepper to taste
|
In a wide pan over medium heat, heat oil. Add onions and garlic and cook until softened.|Add pork and cook, stirring occasionally, until lightly browned.|Add shrimp and cook just until the color changes to pink.|Add shrimp paste and cook, stirring regularly, for about 1 to 2 minutes.|Add coconut milk. Simmer for about 3 to 5 minutes until slightly thickened and reduced.|Add jackfruit and cook for about 3 to 5 minutes.|Add kalabasa and cook until tender but not falling apart.|Add green beans and eggplant and continue to cook until vegetables are tender and sauce is thickened.|Season with salt and pepper to taste. Serve hot.
|
canola oil | pork belly | shrimp | coconut milk | young green jackfruit | calabasa | sitaw | 1 thickness | salt and pepper
|
Pancit Langlang
|
20 minutes
|
40 minutes
|
55 minutes
|
12
|
1 pound boneless, skinless chicken breasts|1 onion, peeled and quartered|1 teaspoon salt|1 teaspoon peppercorns|2 bay leaves|4 ounces cellophane noodles (sotanghon)|2 tablespoons vegetable oil|1 onion, peeled and chopped|3 cloves garlic, peeled and minced|1 pound ground pork|1/4 cup oyster sauce|2 tablespoons sesame oil|1 cup carrots, peeled and julienned|1 cup green beans, cut thinly on a bias|1/2 small cabbage, sliced thinly|2 cups broth (reserved from poaching the chicken)|16 ounces fresh miki noodles (thin and flat)
|
In a large pot, arrange chicken in a single layer. Add quartered onions, salt, peppercorns, and bay leaves.|Add enough cold water to cover chicken to about 1-inch high (I used about 6 cups). Bring to a boil, skimming scum floats on top.|Cover, reduce heat to low, and gentlysimmer for about 10 to 15 minutes or until the chicken breasts are just cooked through.|With a slotted spoon remove chicken and allow to cool. Shred chicken and set aside.|Strain the poaching liquid and reserve about 2 cups.|In a bowl, soak cellophane noodles in warm water just until softened. Drain and set aside.|In a wok or wide skillet over medium heat, heat canola oil. Add onions and garlic and cook until softened.|Add ground pork and cook, stirring occasionally, until lightly browned.|Add carrots and green beans. Cook for about 1 minute or until half-done.|Add cabbage and cook for another 1 minute or until half-done.|Add oyster sauce and sesame oil. Stir to combine.|Add miki noodles and cellophane noodles.|Add broth, starting with one cup and adding more as needed.|Add shredded chicken.|Using tongs, gently toss together until combined. Season with salt and pepper to taste.|Continue to cook until the noodles are cooked yet firm to bite, the liquid is mostly reduced and the vegetables are tender-crisp.|Remove from heat and transfer to a serving platter. Garnish with toasted garlic and green onions, if desired. Serve hot.
|
chicken breast | peppercorn | bay leave | cellophane noodle | vegetable oil | pork | oyster sauce | sesame oil | carrot | sitaw | cabbage | the chicken | miki noodle
|
Gising Gising
|
15 minutes
|
45 minutes
|
1 hour
|
4
|
1 tablespoon canola oil|1 onion, peeled and chopped|2 cloves garlic, peeled and minced|1 pound ground pork|1 tablespoon shrimp paste|1 cup coconut milk|salt and pepper to taste|4 Thai chili peppers, ends trimmed and minced|1 cup coconut cream|1 pound green beans, ends trimmed and cut into 1/4-inch thick
|
In a pan over medium heat, heat oil. Add onions and garlic and cook until softened.|Add ground pork and cook, breaking apart with the back of the spoon, until lightly browned.|Add shrimp paste and continue to cook, stirring occasionally, for about one minute.|Add coconut milk and chili peppers. Bring to a simmer.|Lower heat and simmer for about 8 to 10 minutes or until pork is cooked through and liquid is reduced.|Add coconut cream and green beans, stirring to combine, and continue to cook for about 3 to 5 minutes or until green beans are tender yet crisp and sauce is reduced and begins to render fat.|Season with salt and pepper to taste. Serve hot.
|
canola oil | pork | coconut milk | salt and pepper | thai chili pepper | coconut cream | sitaw
|
Pancit Malabon
|
20 minutes
|
40 minutes
|
1 hour
|
6
|
1 package (16 ounces) thick cornstarch or rice noodle sticks|water|canola oil|4 cups napa cabbage, shredded|1/2 pound pork belly, diced|1/2 pound squid, cleaned and cut into rings|1/2 pound large head-on shrimp,|1 cup tinapa flakes|1 cup pork cracklings, crushed|fried garlic bits|4 hardboiled eggs, peeled and quartered|1/4 cup green onions, chopped|calamansi|5 cups shrimp stock|1 tablespoon annatto powder|2 tablespoons shrimp base powder or 2 bouillon cubes|2 tablespoons fish sauce|6 tablespoons cornstarch|2 tablespoons crab fat|salt and pepper to taste
|
In a bowl, soak noodles in water just until softened. Drain well.|In a pot over medium heat, bring about 6 cups of water to a boil. Add noodles and cook for about 5 to 7 minutes or until cooked but firm to bite. Drain well and set aside.|In a pot over medium heat, bring about 2 cups water to a boil. Add cabbage and cook for about 30 to 35 seconds or until tender yet crisp. With a slotted spoon, remove from pot and submerge into a bowl of iced water until cooled. Drain well and set aside.|In a pot over medium heat, bring about 1 cup to a boil. Add squid and cook for about 1 to 2 minutes. Using a slotted spoon, remove from the pot and set aside.|In a pan over medium heat, add pork belly and cook, stirring occasionally, until lightly browned and crisp. Remove from pan and drain on paper towels.|Peel shrimp, leaving tail intact. Reserve shrimp heads.|In a pot over medium heat, bring 1 cup water to a boil. Add shrimp and cook for about 1 to 2 minutes or until color changes. With a slotted spoon, remove shrimp from pot and set aside. Reserve liquid.|In a pan over medium heat, add 1 tablespoon oil. Add tinapa flakes and cook, stirring regularly, for about 1 to 2 minutes or until lightly browned and heated through. Remove from pan and set aside.|With a knife, coarsely chop reserved shrimp heads. In a pot over medium heat, combine shrimp heads and 5 cups water. Bring to a boil, skimming any foam that rises to top. Lower heat and simmer for about 10 minutes to extract flavor. Using a fine-mesh strainer, strain liquid and discard shrimp solids.|In a small bowl, combine 1/4 cup of the shrimp stock and annatto powder. Stir well until annatto powder is dissolved and water has changed to orange color.|In a large saucepot over medium heat, combine shrimp stock (about 4 cups from boiling the shrimp heads and about 1 cup reserved from boiling shrimp), fish sauce, and annatto water.|Add shrimp base and stir until dissolved. Bring to a boil.|In a small bowl, combine cornstarch and 1/4 cup water. Stir until smooth. Whisking vigorously, slowly add the cornstarch slurry to shrimp stock and continue to cook for about 5 minutes or until slightly thickened.|Add crab fat and stir until combined. Season with salt and pepper to taste.|In a large bowl, combine noodles, cabbage, sauce, chicharon and tinapa flakes. Gently toss and then transfer to serving plate.|Top with hard boiled eggs, shrimp, pork, toasted garlic bits and green onions. Serve with calamansi wedges.
|
thick cornstarch | canola oil | napa cabbage | pork belly | squid | shrimp | tinapa flake | pork crackling | fried garlic bit | egg | green onion | calamansi | shrimp stock | annatto powder | shrimp base powder | cornstarch | crab fat | salt and pepper
|
Chicken Adobo with Liver Spread
|
10 minutes
|
40 minutes
|
50 minutes
|
4
|
1 tablespoon canola oil|1 head garlic, peeled and minced|3 pounds chicken, cut into serving parts|1 cup vinegar|1/2 cup soy sauce|1 cup water|2 bay leaves|salt and pepper to taste|1/4 cup liver spread
|
In a pot over medium heat, heat oil. Add garlic and cook until softened.|Add chicken and cook, stirring occasionally, until lightly browned and juices run clear.|Add vinegar and bring to a boil, uncovered and without stirring, for about 3 to 5 minutes.|Add soy sauce, water, and bay leaves. Continue to boil for about 2 to 3 minutes.|Lower heat, cover and continue to cook for about 20 to 30 minutes or until chicken is cooked through and sauce is reduced.|Season with salt and pepper to taste.|Add liver spread and stir until well-dispersed. Cook for about 2 to 3 minutes or until sauce is thickened. Serve hot.
|
canola oil | chicken | bay leave | salt and pepper | liver spread
|
Bulanglang na Hipon
|
10 minutes
|
20 minutes
|
30 minutes
|
4
|
1 pound head-on large shrimp|7 large ripe guavas|5 cups water|1 onion, peeled and quartered|salt to taste|1 bunch kangkong (water spinach)
|
Trim tendrils off shrimp. Wash and drain well.|Cut into guavas into halves and using a small spoon, scoop out the seeds.|In a bowl, combine guava seeds and pulp and 1 cup of the water. Using the back of a spoon, mash to extract pulp and strain in a fine-mesh sieve. Reserve the guava juice and discard the seeds.|Trim about 2 inches from the kangkong stalks and discard. Cut kangkong into 3-inch lengths, separating the sturdier stalks from the leaves. Wash thoroughly and drain well. Set aside.|In a large pot over medium heat, combine the remaining 4 cups water, onion, and guavas. Bring to a boil. Lower heat, cover and simmer until guavas begin to soften.|Add the extracted guava juice.|Add shrimp and cook for about 4 to 5 minutes or until shrimp change color and are cooked through.|Season with salt to taste.|Add kangkong and cook for about 30 seconds or until just wilted. Serve hot.
|
shrimp | guavas | kangkong
|
Easy Pancit Luglug
|
10 minutes
|
40 minutes
|
50 minutes
|
8
|
4 1/2 cups water|1/4 pound (about 8) large shrimps, peeled and deveined|1 tablespoon canola oil|1 small onion, peeled and chopped|2 cloves garlic, peeled and minced|1 pound ground pork|1 tablespoon fish sauce|1 tablespoons atsuete powder|1 cube shrimp (or pork) bouillon|1/4 cup flour|salt to taste|16 ounces thick cornstarch noodles|1 cup crushed pork rinds (chicharon)|2 hard boiled eggs, peeled and sliced|toasted garlic bits|green onions, chopped|calamansi, cut into halves
|
In a saucepan over medium heat, bring 4 cups of the water to a boil. Using a fine-mesh sieve, plunge shrimp into the hot water and cook for about 1 to 2 minutes.|Remove and allow to cool to touch. Slice lengthwise into halves. Reserve liquid.|In a pot over medium heat, heat oil. Add onions and garlic and cook until softened.|Add ground pork. Cook, breaking apart with the back of a spoon until lightly browned. Drain excess fat except for about 1 tablespoon.|Add fish sauce and cook for about 1 to 2 minutes.|Add atsuetepowder and stir until ground pork is evenly colored.|Add reserved liquid and bring to a boil.Lower heat, cover, and simmer for about 6 to10 minutes or until meat is tender and cooked through.|Add shrimp or pork bouillion and stir until dissolved.|In a small bowl, combine the remaining 1/2 cup water and flour. Stir until well blended and smooth with no lumps.|Gently add to thepot, whisking vigorously to prevent lumps. Continue to cook for about 3 to 5 minutes or until sauce is thickened. Season with salt to taste.|Meanwhile, in a large pot over medium heat, bring about 4 quarts of water to a boil. Add noodles and cook according to package directions until tender but firm. Drain well.|In a large bowl, combine cooked noodles, meat sauce, and 1/2 cup of the crushed chicharon. Gently toss to evenly distribute.|Transfer to a serving platter. Garnish with the remaining 1/2 cup crushed chicharon, sliced boiled eggs, toasted garlic, and green onions. Serve hot with calamansi.
|
8 shrimp | canola oil | pork | pork bouillon | flour | thick cornstarch noodle | crushed pork rind | hard boiled egg | garlic bit | green onion | calamansi
|
Pancit Bihon Guisado
|
20 minutes
|
20 minutes
|
40 minutes
|
8
|
4 cups chicken stock|1/4 cup soy sauce|8 ounces rice noodles|2 tablespoons vegetable oil|1/2 pound large shrimp, peeled and deveined|16 ounces pork hamonado, cut thinly on a bias|1 onion, peeled and sliced thinly|2 cloves garlic, peeled and minced|1/2 pound boneless, skinless chicken breast or thigh meat, sliced thinly|2 large carrots, peeled and sliced thinly on a bias|2 stalks celery, sliced thinly on a bias|1 small cabbage, chopped|salt and pepper to taste|green onions, chopped|calamansi or lemon, cut into wedges
|
In a large pot over medium heat, combine chicken stock and soy sauce. Bring to a boil.|Submerge noodles into the liquid and cook, using tongs to loosen strands, for about 1 to 2 minutes or just until softened. Drain noodles and reserve about 1 1/2 to 2 cups of the liquid.|In a wok or wide skillet over medium heat, heat about 1 tablespoon oil. Add shrimp and cook for about 1 to 2 minutes or until color changes to pink. Remove from heat and drain on paper towels.|Add pork hamonado and cook, stirring regularly, until they start to brown.|Wipe down wok or skillet as needed and heat another tablespoon of oil. Add onions and garlic and cook until softened.|Add chicken and cook, stirring regularly, for about 3 to 5 minutes or until lightly browned.|Add carrots and celery and cook for about 30 to 40 seconds.|Add cabbage and cook for about 30 to 40 seconds. Continue to cook until vegetables are tender yet crisp.|Return shrimp andhamonado to the wok.|Add noodles and reserved liquid in 1/2 cup increments. Gently toss and stir, adding more liquid as needed, until noodles are cooked yet firm to bite, vegetables are tender-crisp, and liquid is absorbed.|Season with salt and pepper to taste. Transfer to serving platter and garnish with chopped green onions. Serve with calamansi wedges.
|
chicken stock | rice noodle | vegetable oil | shrimp | pork hamonado | chicken breast | carrot | celery | cabbage | salt and pepper | green onion | calamansi
|
Ginataang Sigarilyas at Kalabasa
|
10 minutes
|
20 minutes
|
30 minutes
|
4
|
1 tablespoon canola oil|1 onion, peeled and chopped|2 cloves garlic, peeled and minced|1/2 pound shrimp, peeled and deveined|1 tablespoon fish sauce|1/2 small kalabasa, peeled, seeded, and cut into chunks|1 pound sigarilyas, winged beans, ends trimmed and sliced diagonally|1 cup coconut cream|1/2 cup water|salt and pepper to taste
|
In a pot over medium heat, heat oil. Add onions and garlic and cook until softened.|Add shrimps and cook for about 2 to 3 minutes or just until color changes to pink.|Add fish sauce and continue to cook, stirring occasionally, for about 1 to 2 minutes.|Add coconut milk and water and bring to a simmer.|Add kalabasa and cook for about 7 to 10 minutes or until just about done.|Add sigarilyas and continue to cook for another 4 to 5 minutes or until vegetables are tender and sauce is reduced.|Season with salt to taste and pepper to taste. Serve hot
|
canola oil | shrimp | kalabasa | sigarilya | coconut cream | salt and pepper
|
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