CRISPY LIEMPO

INGREDIENTS:

• 1 Lbs pork belly
• 1/2 Cup minced garlic
• 1 Teaspoon ground pepper
• 1 Stalk lemon grass
• 2 Cups water
• Oil for deep frying

DIRECTIONS:

1. Pound lemon grass with the back of the knife, to infused the flavor.
2. In a small mixing bowl, combine water, vinegar, garlic, lemon grass, salt and pepper.
3. Stir until completely until completely dissolve and combine.
4. Arrange cut porks in a covered plastic container and pour the marinate.
5. Refrigerate for a couple of hour or overnight.
6. Place pork in a sieve to drain excess marinate.
7. Heat oil in a large pan, and fry pork until golden brown and crunchy on the edge.  

COOKING TIPS:

• For faster and convenient way of cooking, boil the pork with marinate mixture.
• Always cover the frying pan, while frying wet meat.

MENUDO

Pork meat stew, with liver, carrots, potatoes, green peas and raisins, cook and simmer in soya and tomato sauce. 







INGREDIENTS:

• 2 Lbs pork belly
• 1/2 Lbs pork liver
• 2 Cloves garlic
• 1 Onion
• 1/2 Cup soya sauce
• 1/2 Tablespoon lemon juice
• 2 Cup tomato sauce
• 1 Cup water or vegetable stock
• 1 Cup potatoes
• 1 Cup carrots
• 1 Cup red bell pepper
• 1/2 Cup green peas
• 1/4 Cup raisins
• 1 Bay leaf
• Vegetable oil
• Salt 
• Pepper

DIRECTIONS:

1. Marinate pork in soy sauce and lemon juice, cover and refrigerate for an hour. Remove pork from marinade, reserving the liquid.
2. Heat oil in a deep sauce pan over medium heat. 
3. Fry cube potatoes and carrots until lightly brown, set aside.
4. In the same pan, stir-fry pork until lightly golden brown. Remove and set aside.
5. Sauté garlic and onions until wilt and fragrant. 
6. Add pork liver and stir-fry for 5 minutes 
7. Add pork and soya lemon marinade stir to combine.
8. Add tomato sauce, water, bay leaf and stir. 
9. Bring to boil then lower the heat to simmer until pork and liver are tender.
10. Add potatoes and carrots; stir and keep simmering until tender. 
11. Season with salt and pepper. 
12. Add diced red peppers, raisins, and green peas, simmer for another 2 minutes.

COOKING TIPS:

• Soaked raisin in water.
• Pork liver are just an option.
• You can substitute pork with chicken.

CHICKEN PONG TEH

Traditionally, Pong Teh is a special dish served to loved ones during special occasions like celebrations or family gatherings in Malaysia.










INGREDIENTS:

• 1 Whole chicken
• 1/2 Cup shallots
• 1/2 Cup garlic
• 2 Tablespoon preserved bean paste
• 1 Tablespoon brown sugar
• 1/4 Cup dried mushrooms, soaked to soften
• 2 Potatoes, cut into medium-sized chunks
• 3 Tbsp cooking oil
• 500ml water/chicken stock
• 1 tsp salt

DIRECTIONS:

1. Blend the onions and garlic together into a fine paste. 
2. Heat up the cooking oil in a deep sauce pan.
3. Sauté onion garlic paste and over medium fire, 
4. Keep stirring to prevent the paste from sticking to the pan. 
5. Sauté for about 3 minutes, add in the bean paste and continue to sauté. 
6. Lower the fire and sauté the mixture until the oil surfaces. 
7. Add in the mushrooms and potatoes, sauté for a few more minutes. 
8. Add in the chicken, mix evenly until the rest of the ingredients are completely combine. 
9. Simmer until the chicken is partially cooked. 
10. Pour water or stock, add in brown sugar and salt. 
11. Simmer for another 15-20 minutes or until gravy thickens and potatoes are tender. 

SINIGANG NA HIPON

A sour fish soup dish using tamarind extract, vegetables such as, string beans, radish and kangkong. Serve with hot rice and lemon chilli fish sauce for seasoning






INGREDIENTS:

• 1 Kilo shrimp
• 3 Large Tamarind
• 6 Pieces string beans
• 10 Stalks Kangkong
• 3 Long chilli
• 1 Onion
• 3 Tomatoes
• Fish sauce
• 4 Cups rice wash
• Salt to taste

DIRECTIONS:

1. Boil tamarind fruit in rice wash to soften.
2. Extract the juices from the tamarind.
3. In a deep pan or casserole, boil rice wash or water.
4. Add the tamarind juice, onion, tomatoes and radish. let it boil and season with salt.
5. Lower fire into medium heat and add the string beans, green long chilli, kangkong and shrimp
6. Simmer for 5-8 minutes or until the shrimps are done.

SWEET AND SOUR FISH

Deep fried fish sautéed in sweet & sour sauce. sauce is a blend of sautéed garlic, onions, ginger, pineapple juice, brown sugar, bell peppers, carrots and cornstarch which thickens the sauce.









INGREDIENTS: 

• 1 red snapper
• 1 can of pineapple chunks, separate juice.
• 1 thumb size ginger, cut into strips
• 2 carrots
• 1 green or red bell pepper
• 1 onion sliced
• 2-3 garlic cloves chopped
• 1 stalk celery
• 1/3 cup soya sauce
• 1/3 cup vinegar
• 2 tablespoon cornstarch
• 1/3 cup brown sugar
• 1/2 Cup water
• Salt
• Ground pepper
• Vegetable oil

DIRECTIONS:

1. Wash fish & drain, season with salt.
2. Fry the fish in a large pan until golden brown and crispy.
3. Drain & set aside.
4. In a bowl mix water, sugar and cornstarch, for sauce thickener.
5. In a sauce pan, sauté ginger and onion.
6. Add soya sauce, pineapple juice & vinegar.
7. Don’t stir, let it boil.
8. Add carrots, celery, bell pepper and pineapple chunks.
9. Simmer for a few minutes or until vegetables are done.
10. Pour the cornstarch mixture, and season with ground pepper.
11. Keep stirring until the sauce becomes thick.
12. Arrange the fish in the platter and pour the sauce over fish.

TRIPE DIMSUM

INGREDIENTS:

• 1 Lbs beef tripe
• 1 Tablespoon vegetable oil
• 1 Onion
• 3 Cloves garlic
• 3 Tablespoon soya sauce
• 20 Grams ginger
• 1 Tablespoon fermented black beans
• 2 Red Chillies
• 1/2 Teaspoon sesame oil

DIRECTIONS:

1. Boil tripe in a deep saucepan until tender.
2. Slice into 2 cm chunks and set asside.
3. Heat oil in a separate saucepan over medium heat.
4. Gently cook slice onion, garlic, julienned ginger and chilli for 3 minutes or until softened.
5. Add white wine and soya sauce and bring to a boil.
6. Add tripe chunks and simmer for about 15 minutes.
7. Add fermented blackbeans, sesame oil, stir until completely combined.

ADOBONG MANOK

An authentic Filipino dish, and one of the mostly known foods,
Chicken stewed in a mixture of garlic, vinegar, and soy sauce.










INGREDIENTS:

1/2 Lb Chicken

1/3 Cup of Vinegar

1/3 Cup of Soy Sauce

1 head of crushed garlic

1 piece bay leaf

10 pcs peppercorns

4 Tablespoon Cooking Oil

1 Cup of water

Salt and pepper to taste

DIRECTIONS:

• In medium heat, put the oil in a cooking pot.
• Stir fry the garlic until golden brown.
• Add the pork and chicken.
• Stir fry until golden brown.
• Add soy sauce water, vinegar, bay leaf and peppercorns.
• Let it simmer until the pork and chicken are tender
• Served with steamed or garlic rice, hard boiled egg and whole tomato.

COOKING TIPS:

• After putting vinegar, wait until the sauce get’s into boil before stirring. To avoid the taste of uncooked vinegar.

DINUGUAN

 Another Filipino delicacy, made by stewing pork in vinegar, chili peppers and pig's blood. Can be made hot and spicy, and best serve with rice or puto.









INGREDIENTS

1/2 Kilo pork
1/4 Kilo pork stomach
1 Cup pig’s blood
2 Tablespoon oil
1 Onion
2 Cloves garlic
1/2 Cup vinegar
1 Teaspoon salt
3 Green long peppers
1/4 Teaspoon dried oregano 

DIRECTIONS :

• Boil pork stomach in a casserole until tender.
• Heat oil in saucepan, sauté the garlic and onion.
• Add pork, boiled sliced stomach and sauté for another 5 minutes.
• Lower the heat, simmer uncovered until water is gone and pork are tender.
• Strain and pour the pork blood, mix well and simmer for 10 minutes.
• Add in vinegar do not stir and cover for a few minutes.
• Add green long pepper, keep stirring and cook until desired thickness.

COOKING TIPS:

1. Cube pork blood can be a substitute for fresh one, cut in a small cubes and put in a blender with enough water and blend.
2. Pork stomach is just an option, a substitute for intestine.

CASSAVA CAKE

A chewy and savoury Pinoy delicacy that everyone can satisfy in. The aftertaste of coconut sport (macapuno) cream toppings and the creamy texture of cassava, something that every one can enjoyed in .



INGREDIENTS:

FOR CAKES :

2 Packs of grated cassava

1/2 Can (300 ml) condensed milk

1 1/2 Can (400) coconut milk

1 Can (400 ml) evaporated milk

1/2 Bottle Coconut sport (macapuno)

2 Eggs

1 Cup sugar

1 Teaspoon Vanilla

1/4 Cup Margarine

Pinch of salt

FOR TOPPINGS :

1/2 Can(400) coconut milk

1/2 Can (300) Condensed milk

2 Egg yolks

1/2 Bottled (32 oz) coconut sport

DIRECTIONS

• Preheat oven to 325° f.
• In a large bowl, combine the 2 packs of grated cassava,evaporated milk, condensed milk, sugar, coconut milk, coconut sport, salt, vanilla and margarine.
• Beat eggs and add into the mixture, mix thoroughly until even in consistency
• Pour equally into two large greased rectangular pans, leave at least 1 inch for toppings.
• Bake in a preheated oven for 30 minutes or until top is golden brown.
• While baking, mix together coconut milk, condensed milk, egg yolks and coconut sport for topping ingredients, mix thoroughly until even in consistency
• After the cake has been baking for at least 30 minutes, pour and spread the toppings evenly.
• Bake the cake for another 20 to 30 minutes until the top is golden brown.

COOKING TIPS :

1. Before baking, make sure to mix all of the ingredients together.
2. Adding the amount of sugar, depends on the desired taste.
3. Baking time is approximately and depend on oven temperature , check occasionally  to avoid burn.

TAPSILOG

Thin slices of meat dried or cure it with salt and spices as a method of preserving it. Tapa is best fried or grilled, often served with rice, fried egg  (Tapsilog).





INGREDIENTS:

1 Lbs beef sirloin

4 Tablespoon vinegar

3 Tablespoon soya sauce

1 Teaspoon cracked pepper

1 Tablespoon salt

1/2 Cup brown sugar

1 Head garlic

DIRECTIONS:

• Cut the meat thinly parallel to the grain, set aside
• Pour the vinegar in a mixing bowl
• Add soya sauce, cracked salt and pepper, minced garlic and brown sugar
• Mix well to combined all the ingredients, add the sliced meat
• Mix well, until meat are covered with marinating sauce
• Cover and refrigerate for 1 to 2 hours
• Heat oil in low medium heat and fry the meat until tender

COOKING TIPS :

1. Serve with sunny side up eggs and plain rice or garlic rice with spice vinegar and ketchup sauce
2. White sugar can be  a substitute for brown sugar, can be reduced to desired sweetness
3. To preserved for future use, arrange in ziploc and refrigerate

APRITADANG TAHONG

An excellent mussel recipe with an interesting blend of apritada ingredients. Stewed in tomato Sauce, potato, green beans and bell pepper.






INGREDIENTS:

• 2 1/2 Lbs mussel with shell
• 4 Cloves of garlic crushed
• 1 Pieces medium onion chopped
• 2 Teaspoon ginger juice
• 1 Cup tomato sauce
• 2 Pieces medium potato cut into cubes
• 200 Grams long beans, sliced diagonally
• 1 Pieces medium red bell pepper, cut into strip
• 1 Tablespoon of peanut butter
• Salt and pepper to taste

DIRECTIONS:

1. Boil mussels in 2 cups of water until shell open, remove the meat from shells and save 3/4 cup of mussel broth.
2. Heat oil in a pan, fried the potato until golden brown Set aside.
3. Reduced the oil from the same pan and saute garlic, onion and mussels.
4. Add ginger juice, tomato sauce, mussel broth, green beans and red bell pepper.
5. Season with salt and pepper.
6. Add potato, cover and simmer for 3 minutes.
7. Add peanut butter and simmer for another 2 minutes, or until cooked.

Cooking Tips :

• Ground peanut can be a substitute for peanut butter.
• Use frozen pack mussel, if fresh are not available in your place. Just add  fish sauce.

PANSIT CANTON

Pinoy way of cooking stir fry noodles, a combination of rice stick and flour stick noodles. Saute’ garlic onion and add your favourite vegetables and meat.






INGREDIENTS :

• 227 grams of flour stick (canton)
• 1 large carrots
• 150 grams cabbage
• 150 grams of fish balls
• 200 grams of shrimp
• 200 grams boneless chicken
• 3 stalks of parsley
• 1 onion
• 3 cloves of garlic
• 4 cups of shrimp broth and water
• Cooking oil
• 1/3 cups soya sauce
• 2 tbsp soya sauce for marinate
• Salt and pepper to taste

DIRECTIONS:

1. Slice the chicken into small strips, marinate with soya sauce.
2. Soak bihon noodles in hot water.
3. In a large pan saute’ garlic and  onion,  add chicken and fry until golden brown.
4. Add carrots, fish balls, snow peas and shrimp, stir for 2-3 minutes. Add soya sauce.
5. Add salt and  pepper to taste, pour 4 cups of broth and water. Let it boil and simmer for 3-5 mins.
6. Remove the stir fried vegetables and meat, set aside.
7. In the  same pan, add in the flour stick and rice stick, cook on the same broth.
8. Topped with the stir fried vegetable and meat.

COOKING TIPS:

1. Use the pounded shrimp head for the broth.
2. Boiled the chicken, if you want a chicken broth.
3. Serve with kalamansi or lemon.
4. You can add chicken liver for additional taste.