Filipino Food Recipes

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.