Filipino Food Recipes

Ingredients: * 1 whole chicken * 1 cup soy sauce * 1 head garlic, minced * 1 onion, finely chopped * 3 tablespoons of calamansi juice or lemon juice * 1/2 cup of sprite, 7up or beer * 2 cups of tanglad (lemon grass) for stuffing * 1 teaspoon ground black pepper * 3 tablespoons of brown or white sugar Instructions: * Marinate the whole chicken in soy sauce, calamansi juice, minced garlic, chopped onions, soda or beer, sugar and pepper. * Let stand marinate in the refrigerator for 1 to 3 hours. * Stuff the chicken cavity with tanglad (lemon grass). * Cook chicken on grill or in oven until golden brown Cooking Notes: * For chicken leg barbeque, follow the same procedure above but omit stuffing the leg with lemon grass. Thread the chicken leg on a bamboo barbeque stick and grill on live charcoal until cooked. * To check if the meat is cooked, slice a small piece of meat off and if there are no juice running off the meat and there no reddish (blood) areas on

Ingredients 1 lb. pork, cubed 1 cup liver, cubed 1 tbsp. oil 2 tsps. achuete seeds 1 tbsp. garlic, minced 1/3 cup onions, chopped 1/2 cup tomatoes, sliced 2 medium sized potatoes cut into 1/2 inch pieces 2 tsps. salt 1/8 tsp. pepper Directions Get color from achuete seeds (Place seeds in 1/3 cup water and stir around. Water should turn red.) then discard when done. Saute garlic, onions and tomatoes; add pork and cook until done. Add potatoes and water, if the dish is a little dry. Add liver when potatoes are done. Season as desired and bring to a boil. Serve hot with rice.

Ingredients 4 pig's trotters 1 tsp. salt 1/2 tsp. white pepper 1/4 tsp. MSG (optional) oil for deep frying Directions Wash the pig's trotters under running water and place in a large pan. Cover completely with cold water. Bring to a boil and season with salt, pepper and MSG. Cover the pan with a tight fitting lid, lower the heat and simmer gently until meat is cooked. Drain meat. Heat the oil in another large pan until it is almost smoking. Deep fry trotters for a few minutes until the skin is golden and crispy.

Ingredients 1 whole chicken, hacked into pieces, boiled in a big casserole with one medium sized onion, 2 sticks of celery and pepper corns. Cover chicken with enough water. Remove meat from bone and don't forget to save the stock! 1 lb pork, sliced into thin strips 1 cup shrimp, cooked, deveined and unshelled 1 can straw mushrooms 1 can water chestnuts 1/2 head of bok choy (pechay) or 1/2 head cabbage, sliced into julien (sp) strips 1 piece of carrot, julienned a few pieces of snow pea pods 1/2 lb mussels or scallops (optional) soy sauce to taste patis to taste salt to taste 2 cloves of garlic, crushed 1 medium sized onion, sliced ground black pepper, fresh if you can oil for frying 1 or 2 packages of pancit canton or a package of vermicelli or angel hair pasta. If you really can't find pancit, try egg noodles - although they may be soft, or spaghetti if you're that desperate 4 or 5 green onions 1 lemon Directions Heat oil in a pan (o

Ingredients: 1 lb ground pork or beef or chicken 1/2 lb shrimps blenderize 1/4 lb bigger shrimps for topping cook patis to taste 3 tbsp of tinapa flakes slightly toasted 1 pack mama cita palabok mix 1 pack atsuete powdered pepper to taste optional spring onion 8 boiled eggs 4 eggs blenderize 4 eggs for topping 2 bags palabok noodle 500gm each 2 garlic head 1 big onion 4 tbsp olive oil or canola oil 4 cans of chicken broth or 4cups beef broth 1/2c flour Directions: Boil 4 cups water,add a little salt. cook noodles for 15 to 20 mins or just half cooked then drain set aside saute the ground pork with garlic and onion .add atsuete ,tinapa flakes,pepper,Add 3 cans or 3 cups of chicken broth when boiling add mama cita palabok mix with flour and 1can cold chicken broth ,pouring slowly until it's thicken .Add patis to taste. on a separate wok pour half of sauce, when its boiling add the noodles for 10 or 15 min or until its cooked add more of sauce if

Ingredients 3 tbsp. oil 4 cloves garlic, pounded 1/4 cup onions, sliced 1 cup pork meat, boiled and cut into strips 1/2 cup liver and gizzard, cut into strips 1/2 cup shrimps, peeled and sliced lenghtwise 1/2 cup beans, sliced thinly 1/4 cup carrots, cut into strips 1 cup cabbage, cut into strips 1 cup chinese pechay, cut into strips 1/4 cup celery, cut into strips 2 tbsp. soy sauce salt, pepper, vetsin to taste 1 1/2 cups soup stock 250 grams bijon special, soaked in water and drained Directions Saute garlic and onions in oil. Add pork, chicken liver and gizzard and shrimps. Add soy sauce and continue to simmer. Add rest of vegetables in the same order and cook until crisp tender. Adjust seasoning. Remove half of mixture and set aside. Add soup stock to remaining mixture and add bijon. Toss mixture to mix and cook until bijon is done. Place mixture in serving dish. Top with reserve meat mixture. Serve with calamansi halves and soy sauce.

Estimated & preparation & cooking time: 40 minutes. Spaghetti Ingredients: * 1 kg. spaghetti noodles * 1/2 kg. ground beef (premium) * 1/2 kg. ground pork (premium) * 1/4 kg. hotdogs, diagonally sliced * 1 kg. tomato sauce * 3 pieces laurel leaves (bay leaves) * 1/4 cup brown or white sugar * 2 green bell peppers, diced * 2 onions, chopped * 1 head garlic, minced * 3 tablespoons of cooking oil * 1 cup of water * Salt and pepper to taste * 1/2 cup grated cheese Spaghetti Cooking Instructions: * Cook spaghetti noodles according to package instructions. * In a sauce pan or wok, sauté garlic and onions in cooking oil. * Add ground beef, ground pork, laurel leaves, bell pepper and a cup of water. Bring to a boil and let simmer for 10 minutes. * Add tomato sauce, salt and pepper to taste then let simmer for another 10 minutes * Add brown sugar and hotdogs. Continue to simmer for an additional 5 minutes. * Serve with the cooked spaghetti

Yield: 6 servings Ingredients 1 c Pork, finely cubed 6 tbsp Lard 3 Cloves garlic, minced 1 midsize Onion sliced 1/2 c Diced bean curd 1 c Raw shelled deveined shrimp 1 c String beans, cut into 1" -pieces 1 c Cabbage, cut into 1" squares 1 c Cubed sweet potatoes Salt to taste 1 Stalk celery, finely chopped 20 Lumpia wrappers (recipe -below) Lumpia sauce (recipe below) ----------------------LUMPIA WRAPPERS--------------------------- 3 c Flour 1 tb Salt 5 c Water Pork fat ------------------------LUMPIA SAUCE----------------------------- 6 tbsp Cornstarch 1 c Water 1/2 c Soy sauce 1/2 c Brown sugar Directions Boil the pork in a pot until tender and the fat comes out. Remove the pork from the pot and drain. Put the lard in a large skillet and saute the pork, garlic, onion and bean curd. Add the shrimp, string beans, cabbage, sweet potatoes and a little water. Season with the salt and cook over medium heat until tender. Set aside on a pla

Yield: 1 Servings Ingredients Mixture of 30% ground beef And 70% ground pork For every 2.2 pounds (1 kilo Mixture add: 2 1/2 tbsp Salt 1 1/2 tbsp Sugar 1 1/2 tbsp Soy sauce 2 tbsp Vinegar 2 tbsp Wine 1/8 tsp Saltpeter; (salitre) 1 tsp Ground pepper 2 tsp Chopped garlic Sausage casings--Available any butcher shop Directions Mix all ingredients together and cure mixture for 5-6 days in the refrigerator and stuff into casings. This kind of sausage should be stored in a cooler, ready for use. To cook: Place a small amount of water in a skillet. Place sausages and let boil in water for about 10 minutes. With a fork, pierce casings. The Longganisa will be ready when juices flow out and turn a dark caramel color. The sausages should also turn the same color and some oil should leak out. Suggestions: You can eat the Longganisa and tapa with pieces of lightly salted tomatoes. This will make a perfect compliment to the sinangag (Filipino garlic rice).

Ingredients: 2 Lbs. of Pork butt or belly (if using pork belly remove the skin) 1 Cup of soy sauce 1 Whole garlic peeled & smashed 1 Small onion minced 2 Lemons ½ Cup of 7UP 1 Tsp. Ground black pepper 5 Tbsp. Dark brown sugar 1 Cup of Banana sauce (ketchup) 1 Tsp. MSG Directions: Soak bamboo skewers in water overnight to avoid splitting and burning before using. Cut pork into ½ thick x 1” inch wide x 1 ½ ” inch long pieces. Slide pork onto skewers and set aside. In a large bowl combine soy sauce, garlic, onion, juice of 2 lemons, 7-UP, ground black pepper, dark brown sugar, banana ketchup, and msg. Using a whisk mix and dissolve ingredients really well and pour marinade mixture onto the pork. Cover and set in the fridge at least overnight or up to 2 days. Barbecue over hot coals or gas grill until pork is done. Serve with your favorite dipping sauce and enjoy your BBQ. Tip: Baste the pork with the remaining marinade to further enhance the flav

* 1 kilo pork, cubed * 1/4 cup shrimp paste (bagoong alamang) * 8 pieces red chili pepper (siling labuyo), whole * 10 pieces green jalapeno pepper (siling berde), chopped * 3 cups coconut milk * 5 cloves garlic, minced * 1 big onion, chopped * 3 tablespoons cooking oil Directions: 1. In a frying pan heat the oil until hot. 2. Sauté garlic, onion, and shrimp paste. 3. Add the pork and half of the coconut milk. 4. Cover and simmer over medium heat for about 15 minutes. 5. Put in the remaining coconut milk, chili pepper, and green pepper. 6. Cook for another 10 minutes. 7. Serve with rice.

* 1 kilo beef loin, very thinly sliced * 1 head garlic, minced * 3/4 cup cane vinegar * 1/4 cup sugar * 1 tablespoon salt * 1 tablespoon black pepper, ground Directions: 1. Mix all the ingredients together and let it stand in the refrigerator for at least 12 hours. 2. Spread the pieces of meat in a tray and let it dry overnight. 3. Sun dry a couple of hours before cooking in smoker to medium or medium well. 3. OR Serve fried with garlic rice and fried egg (tapsilog). Serving Suggestions: Serve with a salsa of chopped fresh tomatoes, chopped onions, grated radish, chopped fresh cilantro, oriental fish sauce (or salt) to taste, crushed hot chilies, and a little vinegar (or lemon juice). For heavy eaters, chop meat into small pieces and serve sprinkled over a mound of garlic fried rice and fried eggs.

1 1/8 lb Small fresh squids 1/2 c Native vinegar 10 Cloves garlic Salt and pepper to taste 1 Medium-sized onion, sliced 1/4 cup spring onions 2 Medium-sized tomatoes, chopped Salt and pepper for seasoning Directions: 1) Wash the squids very well. Remove the long thin membrane in the head and slit the eyes to bring out the ink. 2) Place the squids in a saucepan with vinegar, 6 cloves garlic crushed, salt and pepper. 3) Cover and cook slowly until the squids are tender. 4) Cut cooked squids into 1/2 inch slices crosswise. 5) Crush remaining garlic and sauté in a little lard in another pan. 6) Add the onion and tomatoes and cook until tomatoes are very soft. 7) Add the squids and the liquid in which they were boiled. 8) Simmer for 7 minutes. Season with salt, and pepper.

* 1 cup munggo, washed * 1/4 kilo pork belly, cut into small pieces * 5 cups water * 1 head garlic, minced * 1 small onion, minced * 4 pieces tomatoes, sliced * 1 cup malunggay leaves * 1 Knorr pork cube * 1/2 teaspoon black pepper * 2 tablespoon cooking oil Directions: 1. In a casserole, put water, munggo, and Knorr pork cube. 2. Bring to a boil and simmer for 30 minutes or until the munggo is cooked. 3. In a skillet, heat the oil and sauté the garlic, onion, and tomatoes. 4. Add the pork and sauté until lightly browned. 5. Add in the munggo and stock. 6. Season with pepper and add the malunggay leaves.

Serves: 8 Ingredients 10 cups water 2 pieces onion quartered 4 pieces tomatoes, seeded and quartered 2 pieces daikon (peeled and sliced diagonally into discs) 12 pieces long beans (sitaw), cut into 2-inch lengths 4 pieces green chili peppers (sili) 35 ounces prawns or shrimps, trimmed 14 ounces spinach or Asian watercress (kangkong) Directions Bring water to a boil. Add onions and tomatoes. Simmer for 5 minutes. Add daikon, long beans, chili pepper, fish sauce, and Mama Sita's Sinigang mix. Continue to simmer for three minutes, uncovered. Add the shrimps and simmer for another 3 minutes. Turn off the heat and add the spinach or kangkong. Cover to steam-cook the vegetables. Serve with fish sauce.

Ingredients 2 lbs Beef, cut into small cubes 1 oz Chorizo 4 Chopped green onions 1 Celery stalk 1 head Cabbage 2 Potatoes, cut into small cubes 1/4 lb Green string beans 1 Chopped green pepper 2 tbsps Peanut oil 2 cloves Crushed garlic 1/2 cup Tomato sauce 1 cup Garbanzo beans 2 tbsps Salt Preparation: Put your meat in a large pot filled with boiling water. Reduce heat and steep for at least two hours so the meat can achieve the right tenderness. Remove the meat from the pot and add green beans, potatoes, and cabbage. Saute your celery, green pepper, onions and garlic in oil using a medium saucepan, add tomato sauce, then simmer for a few minutes so the flavors can mix. Add some pork broth from the previous pot, and the chickpeas. Serve in deep dishes, on steamed rice, and garnish with Chorizo. Pour the tomato sauce over the meat and vegetables. Servings: 8

Estimated Cooking time: 1 to 2 hours Beef Stew Ingredients: * 1 kilo beef, cut into 1 1/2″ x 1 1/2″ cubes * 8 potatoes cut the same size as the beef * 1 bundle Pechay (Bok choy) cut into 2 pieces * 1 small cabbage, quartered * 5 onions, diced * 1 head garlic, minced * 4 tablespoons of patis (fish sauce) * 3 tablespoons of cooking oil * 10 corns of black pepper * 1 liter of water * Salt and pepper to taste Beef Stew Cooking Instructions: * In a big casserole, heat oil and sauté the garlic and onions. * Add water, the beef, black pepper and patis. Bring to a boil then simmer for 1 hour or until the beef is tender. * Add the potatoes. Continue to simmer until potatoes are cooked. * Add the cabbage then the pechay. Do not over cook the vegetables. * Salt and pepper to taste. * Serve steaming hot in a bowl and plain white rice. Cooking Tips: You can substitute the beef with chicken (chicken stew) or pork (pork stew) for variety.

Estimated cooking time: 1 1/2 to 2 hours Beef Kaldereta Ingredients: * 1 kilo beef, cut into chunks * 1 big can (350g) liver spread or ground liver * 5 onions, minced * 3 mid-size potatoes guartered * 5 cloves garlic, minced * 6 tomatoes, sliced * 1 cup tomato sauce * 3 green peppers, diced * 3 red peppers, diced * 4 pieces hot chilli peppers, minced * 3/4 cup grated cheese * 2 cups beef stock or water * 1/4 cup cooking or olive oil Kaldereta Cooking Instructions: * In a casserole, sauté: garlic and onions in oil. Then add tomatoes, potatoes, red & green pepper and chilli peppers. * Add in the beef, tomato sauce, liver spread and water or stock. Salt to taste and let simmer for at least 1 hour or until the beef is tender. * Add cheese and olives (optional) and continue to simmer until the sauce thickens. * Serve with plain rice Cooking Tips: * Instead of beef, goat’s meat (kambing) can be used. If goat’s meat is used, marinate the meat

Kaldereta is one of the meat dishes everyone has come to love. You can always find it in the menus of authentic Pilipino restaurant or even in "turo-turo" type restaurant. On every celebrations, on ordinary occasions or get together party kaldereta will most likely be on the table. There is the kalderetang baka, manok or even pork and the most favorite amongst all is the kalderetang kambing. Yes it’s the same kambing that you see in the provinces and barrios of the Philippines. Fresh young goat meat is preferable. The meat is not that pungent, usually from a year old goat so it doesn’t require the pressure cooker, just simmer it for approximately 30 minutes and its just tender so be careful not to over boil it. Ingredients: 1 k. goat meat 2 medium size green/red bell pepper, cut into 1” square 2 medium size potato, quartered 1 medium size carrots, cut same size as potato 1 can button mushroom, cut into halves 2 medium size onion, chopped 1/2 head

1 2-3 lb. chicken, in serving pieces 1 Clove garlic, minced 1/4 cup Onions, chopped 1 can (6 oz) tomato sauce 1 x Bay leaf 1 1/2 tsp Salt 1 tsp Pepper 1/4 cup Water 2 med Potatoes, cubed 1 jar (4 oz) pimentos Method : Simmer chicken for about 15 minutes in garlic, onions, tomato sauce, bay leaf, peppercorns, salt, pepper and water. Add cubed potatoes and pimento. Continue to cook until potatoes are tender, about 10 minutes. Serve with steamed rice. I used 5 boneless chicken thighs and a one pint of whole chopped tomatoes as that was all I had. Loved it. Original recipe calls for 1 tablespoon of peppercorns. We had to pick those out. If you wish it more spicy, add more pepper or even a dash of hot sauce.

Filipino Puchero or Pochero is a delicious stew made from chicken, pork or beef. Here’s how to prepare Puchero or Pochero the Filipino way. Estimated cooking time: 1 hour and 20 minutes Makes 6 Servings Pochero Ingredients: * 1 cup dried chickpeas * 1 (3 lb) chicken, cut in serving size pieces * 1 lb pork, cut in large cubes * 2 chorizo sausage, cut into 1″ pieces * 1 large onion, sliced * 4 teaspoons salt * 1 teaspoon whole black peppercorns * 4 tablespoons oil * 10 cloves garlic, finely chopped * 1 medium onion, finely chopped * 2 ripe tomatoes, , peeled and diced or1 small can whole tomatoes * 1 lb sweet potatoes, peeled and cut into chunks * 1 bok choy, cut acrossin 2″ sections * 8 green onions, cut in 2″ lengths Pochero Cooking Instructions: * Wash chick peas and soak overnight (or use a can of Garbanzo beans). * In one pan put in the chick peas chicken, pork, chorizo and add water to cover. * Add sliced onion, salt& peppercorns,

Estimated cooking & preparation time: 45 minutes. Chopsuey Ingredients: * 1/4 kilo pork, sliced into small pieces * 1/4 kilo shrimps, shelled, deveined and halved * 1/4 kilo chicken liver and gizzard, sliced to small pieces * 1/4 kilo cauliflower, broken to bite size * 1/4 kilo string beans * 1/4 kilo snow peas (sitsaro) * 1/4 kilo cabbage, cut into squares * 2 stalks of leeks, cut into 2″ long pieces * 3 stalks celery, cut into 2″ long pieces * 5 cloves garlic, diced * 2 onions, diced * 1 carrot, sliced thinly * 1 piece red bell pepper, cut in strips * 1 piece green bell pepper. cut in strips * 2 tablespoons of cornstarch, dissolved in 1/4 cup of water * 2 cups chicken stock (broth) * 3 tablespoons of sesame oil * 3 tablespoons of patis (fish sauce) * 4 tablespoons of corn oil or vegetable oil * Salt to taste Chopsuey Cooking Instructions: * In a big pan or wok, sauté garlic, onions then add in the pork. chicken liver and gizzard. Add

Chicken Macaroni Salad Ingredients: * 1/5 kilo macaroni noodles * 2 to 3 pieces, medium sized carrots * 1 big chicken breast * 500 ml of mayonnaise * 1 can (836 g) pineapple chunks or tidbits * 1 big white onion, finely chopped * 1/2 cup sweet pickle relish * 3 hardboiled eggs, diced * 1 cup diced cheddar cheese * 1/2 cup raisins * salt and pepper to taste Macaroni Salad Cooking Instructions: * Cook macaroni noodles according to package cooking instructions. * In a pot, boil carrots in water for 15 to 20 minutes or until cooked. * Drain carrots and let cool. Peal skin then dice. * Boil chicken breast in water with salt. Drain chicken breast, then shred in 1 inch lengths * Drain pineapple chunks or tidbits. * Combine all ingredients while adding salt and pepper, to taste. * Refrigerate, then serve.

In a bowl, mix all the ingredients and marinate the squid for 1 hour. Grill squid for about 4 minutes on each side. Main Ingredients: * 1 kilo squid * 1/2 cup honey * 1/2 cup brown sugar * 1/2 cup soy sauce * 1/2 cup vinegar * 1/2 head garlic (minced) * 1/2 tablespoon ginger (minced) * 1 teaspoon hot chili pepper (minced) * 2 teaspoons salt Procedure: 1. Wash and clean squid well. 2. Take out the black ink. 3. Take out the skin and film. 4. In a bowl, mix all the ingredients and marinate the squid for 1 hour. 5. Grill squid for about 4 minutes on each side. 6. Heat remaining marinade mixture for sauce. 7. Serve with sauce.

Prawns dipped in batter and deep-fried, Camaron Rebosado resembles the Japanese prawn tempura in many ways. Makes: 6 serving Preparation time: 40 minutes Cooking time: 40 minutes - 1 hour Ingredients: 2 cups plain all-purpose flour 2 Tbsp calamansi juice (or lemon juice) 2 tsp salt 1 tsp pepper 1 kg (2 lb) medium prawns, heads and shells removed, deveined, tails left intact 2 large eggs, lightly beaten 1 cup oil Sweet & Sour Sauce 1/2 cup white refined sugar 1/2 tsp salt 1/4 cup tomato ketchup 1/2 cup vinegar 2 tbsp cornflour dissolved in 1 cup water Cooking Instructions: * Sprinkle the calamansi or lemon juice and salt and pepper over the shrimps and set aside while you prepare the batter. * In a mixing bowl, combine flour and salt. Dredge each prawn in flour mixture, dip in egg, then dredge in flour again. * Heat cooking oil in a wok or frying pan. Cook prawns in hot oil in batches until they turn an even yellow-orange color. Drain t

Chicken Empanada is a favorite snack and party fare that I can serve hot or cold. I always thought making empanada was difficult but after baking Apple Pie, Empanada is a breeze. Here is an easy empanada recipe that uses baking. Makes 20 puffs Preparation time: 1 hour Cooking time: 20 mins Chicken Empanada Ingredients: Crust * 300 g (2 1/2 cups) flour, plus extra for dusting * 3 tablespoons sugar * 1/2 teaspoon baking powder * 1/2 teaspoon salt * 65 g (1/3 cup) chilled solid vegetable shortening * 125 g(1/2 cup) butter * 6-7 tablespoons iced water * 1 egg, lightly beaten * 1 tablespoon water Filling * 1 tablespoon oil * 1 tablespoon butter * 1/2 medium onion, minced * 3-4 cloves garlic, minced * 450 g (1 lb) chicken breast or thigh meat, deboned and cubed * 1 small potato, diced * 1 small carrot, diced * 250 ml (1 cup) water or chicken broth * 100 g (1 cup) green peas (thawed, if frozen) * 100 g (1/2 cup) raisins (optional) * 2 teaspoons

Often served in bars and bistros as an accompaniment to drinks, Calamares is a dish of Spanish origin by Filipinos and localised with the use of calamansi. Serves 6 Preparation time: 15 + 30 mins marinating Cooking time: 15-20 mins Filipino Calamares Ingredients: * 1 kg (2 lb) medium squid, cleaned (head, ink sacs and tentacles discarded), outer purple skin peeled off (do not cut squid open) * Juice of 3-4 calamansi (lime) * 2 egg whites * 125 g (1 cup) plain (all-purpose) flour * 250 ml (1 cup) oil * Salt and pepper to taste * Lettuce (optional) Filipino Calamares Cooking Instructions: * Slice squid into 1-cm (½-in) rings. Marinate in calamansi juice for about 30 minutes. * Dip squid rings in egg whites, then dredge in flour. * Heat oil in a wok and fry squid rings in hot oil a few pieces at a time until they turn golden yellow, about 1 minute. Do not overcook as this will make the squid tough. * Remove squid rings from the wok and drain on paper

Estimated cooking time: 1 hour Rellenong Bangus Ingredients: * 1 big bangus (milkfish) * 3 cloves of garlic, minced * 1 onion chopped * 2 tomatoes, diced * 1 egg * 1/4 cup lemon juice * 1 small carrot, finely chopped * 1/4 cup soy sauce * 4 tablespoons of cooking oil * salt and pepper to taste * ham, finely chopped * raisins * cooked peas Rellenong Bangus Cooking Instructions: * Scale and remove the intestines of the bangus. * With a very sharp knife, slowly remove the meat of the fish from the skin through the opening cavity below the head. Remove the spine by snapping off the bone at the base of the tail and head. Use a long spoon to scrape all the meat from the skin. * Marinate the head and skin in lemon juice, soy sauce and pepper. * Boil in 1/2 cup of water the bangus meat with some salt for 5 minutes. * Sauté the garlic and onions until slightly brown then add the tomatoes and carrots until tender. * Add the chopped ham, cooked pea

Those who like the taste of crabs will enjoy eating this dish. The stuffing contains only pure crab meat, sautéed with garlic, onion and tomatoes, which give it added flavor. You may steam the crab ahead and fry the meat from the shells. Keep crab meat refrigerated until ready to cook as stuffing. Serves 4-6 Preparation time: 10 mins Cooking time: 30 mins Rellenong Alimasag Recipe Ingredients: * 6 crabs * 90 ml (1/3 cup) oil * 3-4 cloves garlic, peeled and diced * 2-3 small tomatoes, diced * Salt and pepper * 1 egg, lightly beated * 2 tablespoons cornstarch * 2 tablespoons bread-crumbs Rellenong Alimasag Cooking Instructions: * Steam crabs until fully cooked, about 10 minutes. Allow to cool. * Open crabs and remove the meat from the crabs. Set the meat aside. Reserve shells and claws. * Heat 2 tablespoons of the oil in a frying pan and sauté onion for 1 minute. * Add garlic and sauté until fragrant. Add the tomatoes and sauté until tender.

Makes: 6 serving Preparation time: 20 mins + 30 mins marinating Cooking time: 5 minutes Gambas Recipe Ingredients: * 1 kg (2lb) medium prawns, peeled (heads, tails and shells discarded) * Juices of 3-4 calamansi * 1/4 cup olive oil * Cloves of 1 hole head of garlic, peeled and crushed * Dash Tabasco (or other hot pepper sauce) * Salt and pepper to taste * Parsley, to garnish (optional) * Sliced green chili, to garnish (optional) Gambas Recipe Cooking Instructions: * Marinate peeled prawns in calamansi juice for about 30 mins. * Heat oil in a frying pan or wok and sauté garlic until almost brown. * Add prawns and stir fry until fully cooked, about 2 to 3 mins. Do not overcook. * Season with hot pepper sauce and salt and pepper to taste. Transfer prawns to a serving dish together with the garlic. If desired, garnish with parsley and chili. * Serve as an appetizer, as a first course or as pulutan with drinks.

Achara/atsara is the Philippine contribution to the world of Asian pickles. There are many versions, and virtually any vegetable can be used for making achara. Any mention of achara, though, will most likely evoke thoughts of this type of achara, which uses green papaya. Estimated cooking time: 1 hour and 45 minutes Achara or Atsara Ingredients: * 800 g green papaya, grated or julienned (cut into long thin strips) * 2 medium carrots, grated * 1 onion, grated * 1 medium red capsicum (pepper), julienned * 1 medium green capsicum, julienned * 1 c raisins * 2 Tbsp salt Syrup * 2 c sugar * 1 inch piece ginger, julienned * 2 cloves garlic sliced thinly * 1/4 tsp freshly ground pepper Achara or Atsara Cooking Instructions: * In a large bowl, mix the grated green papaya with the salt. * Cover with cling film and leave in the refrigerator overnight. * Meanwhile, the syrup can be prepared by boiling the vinegar and sugar. * When the sugar has dissolv

Eggplant, known as talong in Tagalog, is of the slender purple-skinned variety. Talong is usually grilled over the stove before being chopped and made into a salad; or stuffed (Rellenong Talong); or sautéed in a vegetable dish like Pinakbet. Estimated cooking time: 40 minutes Rellenong Talong Ingredients: * 6 medium eggplants (aubergines) * 2 tablespoons corn oil * ½ medium onion, minced * 6 cloves garlic, minced * 500 g (1 lb) minced pork * 2 eggs * 1 teaspoon salt * 60g (½ cup) corn oil for frying * Chopped tomato, to garnish (optional) * Chopped spring onion, to garnish (optional) Rellenong Talong Cooking Instructions: * Grill eggplants until soft, about 10 minutes each side. Peel but do not remove stems. Flatten eggplants with the back of a fork into fan-like shape. Set aside. * In a frying pan, heat corn oil for 1 minute. Sautè onion until soft, then add garlic and sautè until fragrant. * Add the minced pork and cook until it turns brown an

Before aluminum pans and even clay pots were invented, foods were in whatever was available. Large seashells, bamboo tubes, coconut shells and even leaves were used as containers. Chicken binakol in Batangas originally used the famous Batangas native chicken and was cooked in a bamboo tube to seal in the juices. In the Visayan binakol, on the other hand, the chicken was simmered with tanglad in the coconut shell itself. Estimated preparation and cooking time: 1 hour and 40 minutes Ingredients: * 2 tablespoons oil * 1 tablespoon crushed garlic * 1 small onion, chopped * 1 thumb-size ginger, sliced thinly * 1 kilo chicken breast, cut into strips * 5-6 cups water or chicken broth * patis and pepper to taste * buko water from 1 buko * chopped buko meat * spinach, malunggay or sili leaves Cooking Instructions: * In a saucepan, heat oil then sauté garlic, onions and ginger. * Add chicken and stir-fry for a few minutes. * Pour in water or chicken broth t

Ingredients: 2 - 4 pieces of ampalaya (bitter melon), cut in half length-wise, de-seeded and sliced cross-wise 2 tablespoon minced garlic 1/4 cup chopped onion 8 1/2-inch slices of ginger 1 can of tausi (salted black beans) 2 lb beef, cut into 1 x 1 1/2 inch strips 1 tsp corn starch 1 tbsp soy sauce 1 tbsp oyster sauce 1 tbsp sesame oil 2 tbsp vegetable oil 1/4 cup water Preparation: Prepare Ampalaya by cutting it in half lengthwise and removing the seeds. Make sure you scrape the white stuff off also. Slice it ¼ of an inch thick diagonally and place in a bowl large enough to fit all of it. Next smother it with plenty of salt and add water just above the ampalaya and let it soak for 20 minutes. (the salt will draw water and "bitterness" out) After soaking, rinse it thoroughly and make sure all the salt has been rinsed off. Marinade beef strips in a mixture of corn starch, soy sauce, sesame oil and a few slices of ginger. If possible,

INGREDIENTS 1/2 kilo pork cut in cubes + 1/2 kilo chicken, cut into pieces or choice of either 1 kilo of pork or 1 kilo of chicken 1 head garlic, minced 1/2 yellow onion, diced 1/2 cup soy sauce 1 cup vinegar 2 cups of water 1 teaspoon paprika 5 laurel leaves (bay leaves) 4 tablespoons of cooking oil or olive oil 2 tablespoons cornstarch Salt and pepper to taste 3 tablespoons water In a big sauce pan or wok, heat 2 tablespoons of oil then sauté the minced garlic and onions.Add the pork and chicken to the pan. Add 2 cups of water, 1/4 cup of soy sauce, vinegar, paprika and the bay leaves. Bring to a boil. Cover and simmer for 30 minutes or when meat is tender. Remove the pork and chicken from the sauce pan and on another pan, heat cooking oil and brown the pork and chicken for a few minutes. Mix the browned pork and chicken back to the sauce and add cornstarch dissolved in water to thicken. Add salt and/or pepper if desired. Bring to a boil the

Ingredients: 1 kilo of beef (round or sirloin cut) cut into cubes, beef tripe or oxtail (cut 2 inch long) or a combination of all three (beef, tripe and oxtail) 3 cups of peanut butter 1/4 cup grounded toasted rice 1/2 cup cooked bagoong alamang (anchovies) 2 pieces onions, diced 2 heads of garlic, minced 4 tablespoons atsuete oil 4 pieces eggplant, sliced 1 inch thick 1 bundle Pechay (Bok choy) cut into 2 pieces 1 bundle of sitaw (string beans) cut to 2" long 1 banana bud, cut similar to eggplant slices, blanch in boiling water 1/2 cup oil 8 cups of water Salt to taste Instructions: In a stock pot, boil beef, tripe and oxtails in water for an hour or until cooked. Strain and keep the stock. In a big pan or wok, heat oil and atsuete oil. Sauté garlic, onions until golden brown, then add the stock, toasted rice, beef, oxtail and peanut butter. Bring to a boil and simmer for 15 minutes. Salt to taste. Add the eggplant, string beans, pec

Ingredients: 1/4 lb pork, thinly sliced 1 large egg plant, chopped 1 medium-sized bitter melon, chopped 1/4 lb squash, chopped into 2×1 inch cubes 3 pieces large tomato, sliced 1 piece onion, sliced 1 tbsp ginger, minced 3 cloves garlic, crushed 6 to 8 pieces okra 1 bunch string beans, cut in 3 inches length 4 tbsp shrimp paste 1 cup water 3 tbsp cooking oil salt and pepper Cooking Procedure: Heat the pan and put the cooking oil. When oil is hot enough, saute the garlic, ginger, onion, and tomato Add the pork and cook until color turns light brown (about 5 to 8 minutes) Put-in the shrimp paste and cook for 2 minutes. Add water and bring to a boil. Simmer for 10 to 15 minutes or until pork is tender Put-in the squash and cook for 5 to 7 minutes or until texture becomes soft Add the remaining vegetables and mix with the other ingredients.Simmer for 5 minutes or until all the vegetables are cooked. (Do not overcook the vegetables) Serve hot wit

Ingredients: 1/2 k. sotanghon noodles, soaked 1/2 k. canton noodles 1/4 k. pork 1 cup pork liver 1 pc. chicken breast 1 cup shrimp, shelled and de-veined 2 pcs. bay leaves 1 tsp. peppercorns 1 medium size onion, quartered 1 pc. Chinese chorizo, sliced crosswise 1/2 head garlic, chopped 1 medium size onion, chopped 1/2 small cabbage, shredded 1 medium size carrot, cut into thin strips 100 g. green beans, sliced diagonally 1/4 cup tengang daga (black ear fungus) 2-3 stalks wansoy, chopped 1/4 cup soy sauce 3-4 stalks spring onions, chopped cooking oil black pepper kalamansi Cooking Procedure: In a sauce pan boil pork, pork liver and chicken with bay leaves, quartered onion and peppercorns until tender. Remove pork, pork liver and chicken from sauce pan drain and let cool, set aside stock. Cut pork, pork liver into strips and shred chicken breast. Soak tengang daga (black ear fungus) until re-hydrated, drain, trim hard stems and cut into smal

Ingredients: 2 siling labuyo, chopped 3 clove garlic, chopped salt and pepper to taste 1 cup sitaw, cut into 1-inch pieces 1 medium onion, chopped 6 cups young langka, sliced 3 tablespoons ginger slivers 3 tablespoons vegetable oil 2 cups gata (pangalawang piga) 2 cups fresh gata (unang piga) Cooking Directions: In a large skillet or wok, heat oil and sauté garlic, onions and ginger for 8 minutes. It will smell. Mix in langka. Mix in 2 cups gata (coconut milk) and bring to a boil. Then let simmer for 10 minutes. Mix in 2 cups fresh gata (coconut chunks) and salt and pepper. Let simmer for 10 minutes. Mix in sitaw and labuyo. Cover and simmer for 8 minutes. Continue to simmer until the sitaw cooks and the sauce is the consistency you like. Serve hot.

Ingredients 1 Kilo Pork (cut into chunk cubes) 12 pcs Tamarind (Sampaloc) (or one packet of sinigang mix) 1 big Onion (diced) 6 big tomatoes (quartered) 2 pcs Radish (sliced) 1 bundle Sitaw Stringbeans (cut into 2" long) 1 bundle Kangkong (cut into 2" long) Salt and Patis to taste 6 cups water Procedure Boil Tamarind to soften. Pound and strain all juices and set aside. In a casserole, bring pork to a boil, lower fire and simmer until pork is tender. Add onions, tomatoes and Tamarind juice (OR sinigang mix). Add in all the vegetables. Season with salt and Patis to taste. Serve hot.

Ingredients 1 lb pork loin, cut into cubes 1 cup vinegar 2 pcs long green pepper 1 1/2 tbsp brown sugar 1 medium sized onion, chopped finely 1 tbsp garlic, minced 1 tbsp cooking oil 1 cup water 10 oz pork blood Cooking Procedure Sauté the garlic and onion in a pan Add the pork and sauté for about 5 mins If you like it to be more tasty, you may add 1 pork or beef cube followed by a cup or two of water. Simmer until the water is almost gone to tenderize the meat Add the pork blood and mix well. Let this simmer for 10 minutes Add the vinegar. Simmer for 15 minutes. Put the brown sugar in followed by the long green pepper and simmer for 2 minutes Serve hot Enjoy your meal!

Ingredients 1/4 k. pork liempo 2 pcs. pork kidney 1 pork spleen 1 pork heart 1/4 k. pork liver 2 tbsps. cooking oil 3 cloves garlic, minced 1 medium onion, minced 1/2 cup vinegar 1 MAGGI Pork Broth Cube 1/2 cup hot water 1 1/2 cups unripe pineapple, cubed 2 cups bamboo shoots, cubed 1 piece each red & green bell pepper, cubed salt and pepper to taste Instructions 1. Prepare pork organs for cooking; simmer just until tender. Mince meats and set aside. 2. Heat cooking oil, saute garlic and onions until limp. 3. Add minced meats, vinegar and broth. Bring to boil; stir in pineapple, bamboo shoots, peppers and seasonings. 4. Simmer just until flavors are blended and vegetables are crisp-tender, about 15 min.