Filipino Food Recipes

* 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.