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Ingredients:
1 regular sized chicken, cut into pieces
1 bay leaf 1 tbsp salt
1 cup vinegar 1 tbsp pepper
1/4 cup oil head of garlic, crushed
Cooking Instructions:
Clean and cut chicken into pieces. Season with salt and pepper. Place in a saucepan and add bay leaf, garlic, and vinegar. Let simmer until tender. If water is needed, add 1/2 cup hot water at a time. When the meat is tender, add the oil and saute until brown. Serve hot with steam rice.
Ingredients:
1 1/2 cups malagkit
1 1/2 cups coco cream
1/8 tsp. anise
2 cups all purpose flour, sifted
2 cups coconut milk
2 cups sugar
3 tsp. active dry years
Cooking Instructions:
Wash malagkit and drain. Plain coco cream and coconut milk with anise in a saucepan. Add malagkit and cook over low flame. Stir once in a while to prevent scorching. When liquid is almost evaporated, add sugar and continuously stir until thick. When done, serve with latek.
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Ingredients:
1 kilo fresh cassava, grated
2 cups sugar
2 cups coconut milk
2 tsp. margarine
1 cup coco cream
1/2 cup sugar
2 tbsp. constarch
Cooking Instructions:
Cook coco cream, 1/2 cup of sugar, and cornstarch. Combine cassava, sugar, coconut milk and margarine. Place in banana leaf lined baking dish. Bake until dry. Pour over mixture of sugar, coco cream, and cornstarch. Bake until brown, at 350 degrees.
Ingredients:
2/12 lbs pork hocks or oxtail, cut into 2" lenghts
1/2 tsp salt
2 cloves garlic (minced)
1/2 cup achuete water (optional)
2 tbsp toasted powdered rice or mochiko (optional)
1 medium eggplant, cut into bite pieces
1/2 lb stewing beef (optional)
2 tbsp cooking oil
1 medium onion
3 tbsp peanut butter
1/2 green beans
Cooking Instructions:
Place hocks or oxtail pieces in a large pot. Add enough water to cover. Bring to a boil, lower heat and simmer for 1-1/2 hours or until tender.
Heat oil in skillet and saute garlic and onions. Add cooked meat and 2 cups of broth (save the rest of the broth for other uses). Add salt and achuete water. Simmer for 15 minutes. Stir in peanut butter and toasted rice powder, bring back to simmer cook, stirring for 5 minutes. Add green beans and eggplant. Cook 10 minutes or until vegetables are tender, stirring occasionally. Serve with steamed rice and bagooong.
Ingredients:
2 coconuts
1 cup sugar
3 saba bananas, sliced crosswise
1 gabi, peeled and sliced
1/2 cup peeled and diced ubi
6 sections mangka cut intro strips
3 tbsp. tapioca
Cooking Instructions:
Grate the coconuts, extracts the milk and set aside. Add 2 cups of hot water to the grated coconut and make the second extraction. To the camote, gabi, ubi, banana and langka and the thin coconut milk, sugar and tapioca and bring to boil stirring milk before removing from the fire or use it as topping.
Ingredients:
1/2 kilo beef, cut into serving pieces
200 grams pork, cut into serving pieces
3 medium size radish, cut into cubes
8 cups of rice water
1/2 tsp. pepper
2 medium sized tomatoes, quartered
1/2 cup tamarind fruit
2 cups kangkong leaves and stem
1/4 tsp. patis (fish sauce)
Cooking Instructions:
Place rice water, tamarind and tomatoes in a saucepan. Let boil. Add pork and beef. When tender mash tamarind fruit and strain off seeds and skin. Add vegetables and cook for 15 minutes. Season with patis and pepper.
Ingredients:
1/2 cup cornstarch
1/2 cup sugar
1 cup coconut milk
Cooking Instructions:
Combine dry ingredients in a bowl. Add 1/4 cup water and stir. Let coconut milk boil and gradually add in the starch mixture. Boil for 5 minutes or until starch is cooked. Pour into oiled mold and let cool. Serve with grated, toasted, sweetened coconut milk.
Ingredients:
1 chicken, cut into bit size
2 cups green papaya, cut into serving pieces
1 inch cube ginger, pounded
2 tbsp. oil
2 cloves garlic, crushed sili leaves
1 onion, sliced
Patis (fish sauce)
Cooking Instructions:
Fry the garlic, ginger, onion, then add the chicken. Mix well and when partly done, add enough water to cook the chicken until tender. Add the papaya and cook until it is done. Season with patis. Add sili leaves before removing from the fire.
Ingredients:
1 small bundle or 2 oz misua
2 tbsp. vegetable or corn oil
1 tbsp. finely minced garlic
1/4 cup finely minced onion
1 cup ground pork
4 cups water
3 eggs, beaten
1/4 cup chopped scallions
salt and pepper to taste
Cooking Instructions:
Break noodles into 3-inch lenghts. In a medium saucepan, heat oil. Saute garlic and onion; add pork and brown. Add water, salt and pepper. Bring to a quick boil. Slowly pour in raw, beaten eggs. Add misua and simmer for 10 minutes. Serve hot, garnished with scallions.
Ingredients:
1 large fish (apahap, lapu-lapu or talakitok)
1 large onion, thick slices
2 red and green bell peppers, strips
1 cup grated green papaya
4 gloves of garlic, crushed
2 tbsp. ginger strips
1 c. vinegar, 1/2 c. water, 1tbsp. salt
3 tbsp. sugar and 1 tbsp. cornstarch
Cooking Instructions:
Clean fish. Rub salt all over it and let stand for 1-2 hours. Prepare vinegar sauce. Add salt and sugar to vinegar and boil. Thicken with corn starch. Set aside. Saute garlic, ginger strips, and onion. Add bell pepper and grated papaya. Saute until half cooked. Fry fish until golden brown. Place in serving dish and while still sizzling hot, top with sauteed mixture and pour on the vinegar sauce. Serve hot.
Ingredients:
1/2 kilo rice noodles (bihon)
1/2 cup oil
2 heads garlic, macerated
2 Chinese sausages, sliced and fried
1/4 cup pork, sliced
1/3 cup shrimps, sliced thinly
1/2 cup shredded cabbage
1/4 cup sliced green beans
1/2 cup shrimp juice
2 tbsp. pepper
green onion leaves, cut fine
hard boiled eggs, sliced
Cooking Instructions:
Soak noodles in hot water until soft and then drain. Saute garlic, onion, and meat in a saucepan. Add the vegetables and simmer with the broth. Season with soy sauce and pepper. Add noodles and cook until dry. Top with green onions, sliced egg, and season with calamansi and patis.
Ingredients:
2 lbs of stewing beef, cut into bite pieces
4 green onion, cut in 4" lenght
2 tsp. salt
2 medium potatoes, pared and cubed
2 tbsp. cooking oil
1 medium onion, minced
1 cup canned chickpeas (garbanzos)
1 oz chorizo or hot pepperoni, cut into thin slices
1 stalk celery, cut in 4" lenght
1 small cabbage, 1/4 green beans
2 cloves garlic, minced
1/2 cup tomato sauce
Cooking Instructions:
Boil beef in a big pot with just enough water to cover meat. Let simmer until beef is tender. Remove beef from pot. Boil broth and add potatoes. Boil for 2-3 minutes. Add green beans and cabbage. Let simmer for 5 minutes. In a separate smaller pot, saute garlic and onion in hot oil. Add beef and tomato sauce. Simmer for 5 minutes, add 3 cups of the broth and bring to a boil. Add chickpeas. Let simmer for 5 minutes. Place beef in a deep serving dish. Arrange the vegetables around the meat. Garnish with the chorizo slices. Pour the tomato sauce broth over the entire dish and serve with steamed rice.
Ingredients:
1 lb pork, diced
2 tbsp. oil
2 cloves of garlic, minced
1 onion, diced
1/4 lb pork liver, diced
1/2 cu vinegar
2 tbsp. patis (fish sauce)
1 tsp. salt
1 1/2 cup broth
1 cup frozen pigs blood
2 tsp. sugar
3 hot banana peppers
1/4 tsp. oregano (optional)
Cooking Instructions:
Cover pork with water and simmer for 30 minutes. Remove from broth and dice. Save 1-1/2 cups of broth. In a 2-quart stainless steel or porcelain saucepan, heat oil and saute garlic and onions until done. Add pork, liver, patis, salt. Saute for 5 more minutes. Add vinegar and bring to a boil without stirring. Lower heat and simmer unvovered until most of the liquid has evaporated. Add broth. Simmer for 10 minutes. Stir in blood and sugar and cook until thickened, stirring occassionaly to aboid curdling. Add hot banana peppers and oregano and cook for 5 more minutes. Serve hot.