Filipino Food Recipes

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.