Pochero

POCHERO

Ingredients:

1/2 kilo chicken, cut into parts

1/2 kilo pork, cut into cubes

1/2 kilo beef for stewing, cut into chunk cubes

8 cups water

6 minced cloves garlic minced

5 pieces Saba banana

5 pieces boiled potatoes, quartered

5 pieces boiled sweet potatoes, quartered

4 pieces chorizo bilbao

2 tablespoons oil

1 teaspoon salt

1 bundle onion leeks

1 cup chickpeas

1 sliced bundle cabbage

1 Pinch salt & pepper

METHOD
1. You have to BOIL pork, chicken, beef, chorizo in salted water with onion leeks.
2. Lower fire and let SIMMER until all meat is tender.
3. Take out all the meat, set aside, keep stock.
4. In a casserole, SAUTE garlic, onion, then pour in the stock.
5. Bring to a BOIL, add all meat, banana, potatoes, sweet potatoes and chickpeas.
6. SEASON with salt and patis and add in the cabbage.
7. Serve hot.

Rellenong Bangus

RELLENONG BANGUS

(Stuffed Milkfish)

1 large sized bangus ( milkfish )

1 onion, chopped finely

4 cloves garlic, minced

1 small sized carrot, small cubes

1 box raisins ( optional )

2 tomatoes, chopped1 raw egg, large

1 tsp. Vetsin ( monosodium glutamate )

1 tsp. Salt

½ tsp. Worcestershire sauce

1 green bell pepper, chopped finely

2 tbsp. Flourcooking oil for frying




*Scrape fish scales. Clean. Gently pound fish to loosen meat from the skin. Use flat side of a knife in pounding.
*Break the big bone at the nape and on the tail. Insert the end of the handle of an aluminum kitchen turner (sandok) through the fish neck.
*Gently scrape down the handle between the meat and the skin. Scrape down to the tail, going around and on the other side of the fish.
*If you feel the meat is entirely separated from the skin, remove the handle, squeeze and push out meat (with the big bone), starting from the tail going out through the head. This way, you will be able to push out the whole meat without cutting an opening on the skin.
*Marinate skin and head of fish with soy sauce and calamansi ( lime ) juice. Set aside. Boil fish meat in a little water. Drain. Pick out bones. Flake meat.
*Saute garlic until brown. Add onion and tomatoes. Stir in fish meat, carrot, and pepper. Season with salt, vetsin, ground pepper, and Worcestershire sauce. Add raisins.
*Transfer cooked mixture to a plate. Cook, then, add raw egg and flour. Fill in mixture in bangus skin. Wrap bangus in wilted banana leaves or in aluminum foil. Fry. Cool before slicing.
*Garnish with sliced fresh tomato, spring onions or parsley. Serve with catsup.

Almondigas

ALMONDIGAS

Ingredients

3/4 cup ground pork

1/2 cup ground prawns

1 egg, medium

1 onion, chopped

1 head of garlic

1/4 cup chopped green onion

1/2 cup misua or fine noodles (Vermicelli)

fish sauce to taste

prawn extract

white ground pepper to taste

Instructions

Make a mixture of ground prawns, pork, green onion, egg and seasonings. Shape into small balls. Add flour or cornstarch if necessary. In a casserole, saute garlic and onion and add prawn extract with about 3 cups of water. When the mixture boils, drop the meat balls in, one by one. Add fine noodles when the meat balls are cooked. Remove from fire and season with fish sauce and pepper to taste.Garnish with chopped green onion.Serve hot in a soup tureen.

Pork Batchoy

PORK BATCHOY

Ingredients:

1/2 cup pork meat, diced and cooked

1/2 cup pork liver, diced

1/4 cup pork kidney, diced

4 cups broth 1 clove garlic, minced

1 medium-sized onion, thinly sliced

1/2 inch ginger root, cut into strips

1 tbsp. patis

1 tsp. salt

1/8 tsp. pepper

2 ounce misua

2 green onions, minced

Vegetable oil

Instructions:

1) Heat oil in a saucepan and saute garlic, ginger and onion for approximately 3 minutes

2) Add pork, liver and kidney and fry for approximately 5 minutes

3) Add broth and let boil

4) Add patis, salt and pepper to taste

5) Lower heat and let simmer for approximately 10 minutes

6) Add misua and let simmer for 1 minute

7) Remove from heat

8) Add green onions

Dinuguan

DINUGUAN

(Blood Stew)

Ingredients:

1/2 kilo pork (diced)

1/8 kilo pork liver (diced)

1 small head of garlic (minced)

1 small onion (minced)

2 pieces laurel leaves

3 tablespoons oil

1/2 cup vinegar

3 tablespoons patis (fish sauce)

2-cups stock

1-cup pig blood (frozen)

4 long green peppers

2 teaspoons sugar

1 teaspoon salt

1/2 teaspoon black pepper

Cooking Instruction:

1. In a pot, simmer pork for 30 minutes and remove scum that rises to the surface. Keep stock.

2. In a casserole, heat oil and saute garlic and onion for a minute.

3. Add in pork, pork liver, laurel leaves, patis, salt & pepper and saute for another 5 minutes.

4. Add in vinegar and bring up to a boil withoutstirring.

5. Lower heat and allow simmering uncovered until most of the liquid has evaporated.

6. Add in stock and allow simmering for 5 minutes.

7. Add in blood, sugar and long green peppers.

8. Cook for 10 minutes more or until consistency thickens, stirring occasionally to avoid curdling.

Pininyahang Manok

PININYAHANG MANOK

Ingredients:

1/2 kg chicken

2 cups coconut milk

1 medium-sized onion, chopped

1/2 head garlic, crushed and chopped

1 medium sized ginger, julienned

2 tsp fish sauce (patis)

1 small can of pineapple chunks

1 tsp ground pepper

1 tbsp cooling oil

Cooking Instruction:

Saute onion, garlic and ginger in cooking oil, followed by the chicken when the onion became golden brown. Then add some fish sauce and ground pepper. Continue sauteeing it until the chicken turned medium brown. Then, pour in 2 cups coconut milk and 1 cup water. Let simmer in medium fire for 15 mins. Add the pineapple chunks. Simmer for another 15 minutes, or until the sauce thickens. Serve with rice.

Igado

IGADO(Ilocano dish)

Ingredients:

1/2 k. pork, slice thinly

1/4 k. liver, slice thinly, marinate in 1/4 c. vinegar

1/4 k. heart and kidney, slice thinly

1 medium size onion, chopped

1/2 head garlic, chopped

1 small can chick peas

1/2 c. vinegar

1/4 c. soy sauce

2 tbsp. peppercorns

sugar

salt

Cooking procedure:
In a casserole, sauté garlic and onions. Add pork, soy sauce stir cook until golden brown. Add vinegar, lower heat and cook uncovered for 3-5 minutes. Add 3 c. water, peppercorns and bay leaf simmer for 15-20 minutes or until pork is tender. Add in liver and cook for another 5-10 minutes or until sauce thickens and almost dry. Season with salt and sugar to taste. Add chick peas and cook for another 1 minute. Serve with a lot of rice.

Chicken Paella

CHICKEN PAELLA

Ingredients:

1 kilo chicken (cut into small pcs.)

1/4 kilo chicken giblets & liver

2 cans tomato sauce

2 large onions chopped

1/2 head garlic, minced

1 pc. bay leaf (laurel)

2 bell peppers, red & green (strips)

1/2 kilo tahong (cooked in shell)

3-4 crabs (cooked, quartered)

1 cup sweet green peas 2 chorizo de bilbao (sliced diagonally, 1/4' thick)

1 tsp. pimenton powder

1 tbsp. vetsin

salt to taste

1 hard-cooked egg (garnishing)

3 cups rice

4-5 cups water

Cooking Instruction:

Saute and brown garlic in oil. Stir in half of chopped onions. When wilted, add chicken. Stir unitl light brown and pour in tomato sauce. Add bay leaf, vetsin, and salt. Cover. Cook until almost done. Add pimenton, stir to blend well with sauce. Then, add pepper strips, tahong, shrimps, peas, chorizo, and crabs. Boil for 10 minutes. Set aside.This time a big wok or KAWALI. Saute' remaining onions until soft. Add 1 can tomato sauce, water, and rice (previously washed). Stir to blend water with tomato sauce. When it boils, cover, lower heat to medium temperature and continue cooking until rice is cooked.When done, toss rice with fork to make it fluffy. Then, add 3/4 part of cooked mixture to rice. Increase heat. Mix to blend the cooked mixture and rice evenly. Cook until dries.Place in a big dish, spread the remaining cooked mixture on top. Garnish with sliced hard-cooked egg and chopped spring onion.

Sinigang Na Hipon

SINIGANG NA HIPON

Ingredients:
1/4 cup onion, sliced
1/4 cup tomatoes, chopped
10 pcs. camias **
6 cups rice water
1/2 kilo, fresh shrimps, (med-sized) *
1 tsp. salt
1 tsp. vetsin
2 cups kangkong leaves and tender stalks *




Cooking Procedure:
Saute onion and tomatoes. Add the camias and cook until tender and mushy. Add the rice water. Let boil. When boiling, drop the shrimps. Season with salt and vetsin. Add kangkong and cook for 2 minutes.


* Shrimps may be substituted with fish such as bangus, lapu-lapu and others. Kangkong with vegetables such as mustasa, sitaw, sigadillas.


** Lemon or calamansi or green sampaloc can be used to sour soup.

BOPIS

BOPIS

2 pckg. pork heart 1 whole garlic

1 large onion I red bell pepper

3 siling labuyo (hot pepper) (optional)

1/2 cup vinegar

1 pack amatto (atsuete)

1 tsp. black ground pepper

2 tsp. cooking oil

Salt or patis for taste

1) Rinse pork heart and boil on low to medium heat for approximately 30 to 45 minutes and until tender (poke the heart with a fork or a knife - if the fork or knife no longer stick inside the meat, the meat is tender)

2) Chop pork heart into cubes

3) Prepare other ingredients: - Garlic - minced - Onion - cubed - Bell pepper - cubed

4) On a wok or frying pan, heat cooking oil and place garlic until brown, onion and cubed pork heart

5) Add salt or patis to taste

6) Add amatto or atsuete and sautee

7) Pour vinegar and let simmer for 10 to 15 minutes (do not stir)

8) Lower heat to low and let boil until vinegar is cooked (you can tell when vinegar is cooked by tasting the sauce. If it tastes like vinegar is still a bit strong, it's not cooked yet)

9) Add bell pepper and siling labuyo (hot pepper -- optional)

CHICKEN INASAL

CHICKEN INASAL

Ingredients:

1 k chicken, halves or quartered for grilling

2 spoons soy sauce

1/4 cup cane/coconut vinegar

6 cloves finely minced garlic

1 tspn ground pepper

1 medium ginger finely chopped

1/2 cup brown sugar

1/4 cup juice of freshly squeezed calamansi

4 stalks of lemongrass, julienned

2 tspn soy sauce

2 tablespoon achuete

3 tablespoon margarine

Add lots of finely minced ginger, garlic, good native vinegar, calamansi, lots of chopped lemongrass, soy sauce and lots of cracked black pepper (another key ingredient). Marinate Chicken for an hour or so, stirring to coat chicken pieces evenly. Meanwhile, make the basting sauce with an entire medium tub or more of star margarine that you melt in a small saucepan over a low flame. Add a tablespoon or so of achuete oil if you are one of those who must have the color and even more cracked black pepper. Barbecue over medium to low flames until cooked, basting several times with the star margarine, achuete oil and black pepper mixture.

Well, i hope you'll like it 'coz i surely did!

Chop Suey

CHOP SUEY

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


Cooking Instructions:


In a big pan or wok, sauté garlic, onions then add in the pork. chicken liver and gizzard. Add 1 cup of stock, pinch of salt and simmer for 15 minutes or until pork and chicken giblets are cooked.
Mix in the shrimp then all the vegetables. Add the remaining 1 cup of stock, patis and the dissolved cornstarch. Cook for about 10 minutes or until the vegetables are done. Add the sesame oil.
Salt and pepper to taste.
Serve hot with rice.

Chicken Arroz Caldo

CHICKEN ARROZ CALDO

Ingredients
4 chicken thighs or drumsticks

2 cups of sticky rice (uncooked)

1 qt of chicken stock (fat free, sodium free)

2 knobs of ginger (peeled, chopped 1/4 inches)

4 cloves of garlic (chopped roughly)

1 onion or 2 shallots

green onions

2 tablespoons patis or fish sauce

salt and pepper Arroz

Cooking Method:

1. Get a big pot hot and add some olive oil, and brown the chicken. Salt and pepper.

2. When you flip over the chicken, add the chopped onion or shallots and let it sautee until the other side of the chicken browns.

3. Add garlic, give a quick toss and add uncooked rice.

4. Mix around the rice and add the patis or fish sauce. Add ginger. Mix around and add chicken stock.

5. Cover and bring to simmer.

6. When simmer, bring heat to medium and continue to stir. Making sure rice doesn't stick to the bottom of the pot.

7. Continue to check the tenderness of the rice. If mixture is getting too thick, loosen with lukewarm water.

8. When rice is cooked just right, serve with chicken in a bowl and garnish with green onions and/or deep fried shallots and garlic and a grind of black or white pepper.

Pancit Palabok

PANCIT PALABOK


Ingredients
Noodles:

1/2 kilo of white and round miki

Garnishings

* squid adobo (pusit)
* flaked fish meat (tinapa)
* pork sitsaron, coarsely pounded
* powdered pork sitsaron
* fried minced garlic
* cooked shrimps, shelled
* hard boiled eggs, sliced
* chopped spring onions

Palabok Sauce

* 1/2 kilo fresh small crabs
* (possibly w/soft shell)
* 1 large onion, chopped finely
* 4 cloves garlic, minced
* 3 tbsp cornstarch
* 1 1/2 cups water
* 3 tbsp atchuete seeds or
* 2 tbsp atchuete oil
* 2 tbsp patis
* 1 tsp vetsin


Instructions

Boil 4 cups water, add a little salt. Put noodles in strainer and dip in boiling water for 5 minutes or till noodles is cooked. Drain. Transfer on plate. Top with garnishings. Pour palabok on top. Garnish with sliced cooked eggs and chopped spring onions.
For the Sauce:
Wash crabs, open up and extract fat top shell, squeeze out meat from body. Set fat and meat aside. Then pound crab and squeeze juice in 1 1/2 cups of water. Set aside juice till brown. Add onion. Add crabs fat meat, season with patis. Stir for 2 minutes and add crab juice. Season With patis and vetsin. Let boil for 10 minutes , stirring constantly Then, add dissolved cornstarch, stir until it thickens.

Pour the sauce onto the noodles. Serve.

Leche Flan

LECHE FLAN

INGREDIENTS

Caramel

1 cup sugar

1 cup water

Custard

12 egg yolks
1 (14 ounce) can condensed milk
1 pint milk
1 tablespoon vanilla

Caramel:.
Put sugar and water in a saucepan. Caramelize on high heat. Line loaf tin with caramel. Be sure to line the sides of the pan.

Custard:
Blend all ingredients in a blender. Pour mixture into caramel lined loaf pan.
Cover with aluminum foil. Place tin in a larger baking pan half filled with water. Place pan in pre-heated oven at 375 degrees, and bake flan for about 1 hour or until firm.
Place serving dish over top of loaf pan, and invert. Flan will easily plate, and the caramel provides a wonderful sauce.

Sizzling Sisig

SIZZLING SISIG





Ingredients:

1 1/2 kilo Pork head or lechon pata

1/4 cup grilled liver (diced)

2 small onions (minced)

2 pieces red pepper (minced)

1 head garlic (minced)

pieces hot chili pepper (minced)

2 tablespoons oil

1 cup vinegar

1 1/2 tablespoons liquid seasoning

1 teaspoon black pepper

1 teaspoon brown sugar

1 cup beef stock


Instructions

1) Grill pork head for to remove hair.

2) Boil pork head until tender.

3) Take out all the meat and dice.

4) In a sauce pan, heat oil and saute garlic, onion, red pepper, pork meat and liver.

5) Season with liquid seasoning, black pepper, and brown sugar.

6) Pour in beef stock and vinegar, and cook until meat is tender and starts to oil again. Add minced chili pepper last. Serve on a sizzling plate.

Pinakbet

PINAKBET

Ingredients:

1/2 kilo pork with fat (cut into very small pieces)

3 tablespoons oil

1 1/2 cup water

2 medium size Ampalaya (cut into 8 pieces each)

2 medium size eggplants (cut into 8 pieces each)

6 pieces okra (halved)

6 pieces tomatoes (quartered)

1 small garlic head (minced)

2 small onions (diced)

1 small ginger (sliced)

4 tablespoons bagoong isda

Pinch of pepper



Cooking Instructions:


1. In a pan, cook pork until lightly crispy, set aside.

2. Saute garlic, onion, tomatoes, and ginger in the porkfat and mix in pork.

3. In a casserole, boil water with bagoong.

4. Add in the pork and spices.

5. Add all the vegetables and cook.

. Serve hot.

Beef Pares

BEEF PARES



Ingredients:



1 k Beef (Cubed)

2 tbsp cooking oil

3 slice Fresh Ginger

2 large Garlic Cloves Chopped

1 medium size onion(quartered)

1 whole Star Anise

1 medium Cinnamon Stick

1/2 tsp Chinese 5 spice mix

3 tbsp Soy Sauce

1 1/2 tsp sugar3

cups water

1 tbsp cornstarch dissolve in 1/4 cup water




Combine beef, water and onion, simmer in low fire for 1hr or til tender, add water if necessary(there must be 2 cups stock left when the beef is tender) keep the stock...



Heat wok over high heat with oil. Add ginger and garlic. Stir fry for 1 minute. Add beef chunks and continue to stir fry for 2 to 2 1/2 minutes on high heat.



Put the stock and add the remaining ingredients and simmer again for 15mins. Add the cornstarch, stir until sauce thickens. remove from heat...

Lumpiang Shanghai

LUMPIANG SHANGHAI

Ingredients



250 g ground pork
100 g shrimp, peeled and chopped
1 onion, chopped
1/3 c shredded carrots
1/3 c shredded jicamas
1 egg
2 Tbsp soy sauce
Lumpia / Spring Roll wrapper


Mix together pork, shrimp, onion, carrots, jicamas, egg and soy sauce.
On one lumpia wrapper, drop a small amount of the mix. Using a spoon, form the filling into one long cylinder.


Roll the wrapper tightly, completely encasing the meat.
Fry over medium heat until golden brown. Serve with sweet and sour sauce or catsup.

Pork Sinigang

PORK SINIGANG

Ingredients:

3/4 kilo pork good for stewing
40 g. tamarind soup base
3 small tomatoes
1 medium oniona bunch of water spinach (kangkong)a bunch of winged beans
1 medium size white radisha couple of taro root
5 1/2 cups of waterlong green chilisalt to taste

Step 1:
Picture of the veggies all chopped up. Pick the leaves of the water spinach and the soft stem part. Peel and slice the radish diagonally. Slice the winged beans in the same manner. Peel the taro root and slice into half. Slice tomatoes and onion.

Step 2:
Boil the pork in water. Season with a little bit of salt and cook until tender.

Step 3:
Add in the tamarind soup base, onions and tomatoes. Drop the taro root as it takes quite some time to cook. Let it boil for about 10 minutes.

Pancit Canton

PANCIT CANTON

Ingredients

2 tablespoons vegetable oil
1 onion, sliced
3 cloves garlic, crushed
1 lb pork shoulder, boiled and sliced thinly, save the stock
1 kg chicken, boiled and cut in small pieces,save the stock

1/2 lb shrimp, peeled
2 tablespoons soy sauce

1 cup cabbage, shredded
1 cup green beans, julienned
2 carrots, julienned
1 (1 lb) package pancit noodles (Chinese wheat noodles)
1/2 teaspoon freshly ground black pepper
4 green onions, sliced
1 lemon or kalamansi, cut into wedges


Instructions:


Heat oil over medium-high heat in wok or large skillet.
Saute garlic and onions until tender.
Add pork, chicken and shrimp, and cook until browned.
Add soy sauce, stirring to flavor.
Add pork and chicken stock and bring to boil.
Add cabbage, green beans, carrots and mushrooms.
Cook until vegetables are tender, yet crisp, 5-8 minutes.
Add noodles, mixing gently to prevent them from breaking.
Cook until liquid is absorbed and noodles are done, about 10 minutes.
Remove from heat.
Season with black pepper and patis.
Garnish with green onions and lemon wedges.

Kare-kare

KARE-KARE

INGREDIENTS:
1/4 cup peanut oil
3 pounds oxtails
2 pounds beef tripe
1 yellow onion, peeled and sliced
3 cloves garlic, peeled and crushed
1 tomato, chopped
1-1/4 cups beef stock homemade or use canned
1-1/4 cups water
Salt to taste
2 tablespoons annatto oil
3 tablespoons peanut butter mixed with 1/2 cup hot tap water
Several shots of Tabasco, or more to taste


PREPARATION:
Heat a large frying pan and add 3 tablespoons of the peanut oil. Brown the oxtails well on both sides in 2 or 3 batches. Place them in a 6-quart heavy stove-top covered casserole. While the oxtails are browning, bring 3 quarts of water to a boil and blanch the tripe.


boil it for a few minutes, drain, and cool. Cut the tripe into strips 1/2 inch wide and 3 inches long. Add these to the oxtail pot. Add the remaining peanut oil to the frying pan and saute the onion and garlic. Add to the oxtail pot along with the tomato, beef stock, water, salt, and annatto oil. Cover and simmer for 1-1/2 hours. Simmer partially covered for another 1-1/2 hours, stirring now and then. At the beginning of the last hour of cooking, add the peanut butter mixture and the Tabasco. Taste and add more Tabasco and salt if needed. If all is not very tender, continue to cook a bit longer. Serve with rice.

Hamonado

HAMONADO

Ingredients

1 kilo pork pigue, sliced thinly to make 2 pieces (tapa style)

1 cup brown sugar (packed)

1-1/3 tsp. iodized salt

2 tsp. praque powder (for 1/8 tsp. salitre)

200 grams pork fat, sliced into 8 strips

1 medium carrot, sliced into 12 strips

2 whole pickles, sliced into 12 strips

1 can (439 grams) pineapple chunks, drained (reserve syrup)

1 can (35 cl) pineapple juice

Instructions:

Combine sugar, salt and praque powder or salitre. Rub mixture on pork. Spread pork and alternately arrange slices of pork fat, carrot, pickles and pineapple chunks until all ingredients are used up. Roll and tie firmly with crocheting thread. Combine dripping from pork, pineapple chunks syrup and pineapple juice then marinate meat overnight. Simmer meat in marinade for 1 hour. Remove thread from meat then chill if desired for ease of cutting. Continue simmering the marinade for 5 minutes or until thick and serve as sauce. Slice meat and arrange in a platter.

Chicken Tinola

CHICKEN TINOLA

Ingredients:

2-3 chicken breasts, cut up into small pieces
2-3 garlic cloves, minced
1 small onion, sliced
2 tablespoons gingerroot, zested
3 tablespoons fish sauce
1 chayote, peeled and cubed (You can also substitute green papaya or winter melon)
olive oil
3/4-1 cup water

Saute garlic, onion and ginger in oil for 30 seconds over med heat.
Add chicken and saute until chicken meat turns white. Add fish sauce.
Cover and simmer until chicken is almost completely cooked (7-10 min.). At this point, there will be a fair amount of broth, since all the juices from the chicken are coming out.
Add water (I usually add 3/4 cup and that gives me a pretty good, concentrated flavor. my mom adds a little more than a cup, and the flavor is much mellower and sometimes I add more fish sauce at the table. really, you should just experiment).
Add chayote and simmer for 5 minutes or until vegetables are tender.
Serve over rice.

Beef Mechado

BEEF MECHADO

Ingredients:

1 kilo of beef cut into chunks
1/8 kilo of pork fat cut into strips
4 onions, peeled and quartered
5 medium potatoes, quartered (optional: fried)
1 medium sized carrot, sliced in 1/2" sections
2 red bell pepper, sliced
2 cups beef stock or 2 bouillon cubes dissolved in water
3 bay leaves (laurel leaves)
1/4 -cup vinegar
2 cups tomato sauce or 1/2 cup tomato paste
1 cup soy sauce
salt & pepper to taste

Cooking Instructions:
Cut an incision on the beef chunks and insert a pork strip in the middle (mitsa)
In a casserole, combine the beef (with the fat), tomato sauce, soy sauce, bay leaves and beef stock. Bring to a boil and simmer until the beef is almost tender
Add the vinegar and let boil for a minute or two
Add the potatoes, onions, carrot, and bell pepper
Let simmer until potatoes and carrots are cooked - occasionally stir to thicken sauce
Serve hot with white rice

Cooking Tips:
Pressure cook the beef with the beef stock for faster cooking time.
Fry the potatoes before adding to the casserole.
Add 2 to 3 tablespoons of olive oil and stir when the mechado dish is almost done for added flavor.

Sauteed Radish (Kilawin)

Sauteed Radish (Kilawing Labanos)

Ingredients:

6 medium-size radishes
salt
1/2 kg. pork liver, grilled then mashed
1 clove garlic, crushed
1 medium-size onion, sliced
1 medium-size tomato, sliced
1 tablespoon cooking oil
1/2 cup pork cut in strips
salt and pepper
1/2 cup vinegar
1/4 cup sugar

Slice radishes very thin. Sprinkle with salt to remove bitterness. Rinse in water, drain and set aside.



Saute garlic, onion, and tomato in oil. Add pork and liver. Cook until brown. Simmer until done. Season with salt and pepper. Add radishes. Cover and simmer for 10 minutes. Add vinegar, sugar and more pepper and bring to boil. Serve hot.

Adobo

Adobo

Ingredients:
1 1/4 pounds boneless pork loin roast, cut into 2-inch pieces
1 1/4 pounds boneless, skinless chicken breasts, cut into 2-inch pieces
3 tablespoons salt
1 tablespoon black peppercorns, coarsely ground
2 tablespoons crushed garlic
2 bay leaves, torn
1 cup white vinegar
1/4 cup soy sauce (optional)
1 tablespoon vegetable oil
2 cloves garlic, smashed



DIRECTIONS
Season pork and chicken with salt and pepper and place in a stock pot. Rub with crushed garlic and torn bay leaf, and coat with vinegar (and soy sauce, if using). Cover, and marinate in the refrigerator for 8 hours, or overnight.
Bring meat and marinating liquid to a boil. Reduce to a simmer and cook for 1 1/2 hours, or until meat is fork-tender. If necessary, add a small amount of water to prevent drying out.
Strain liquid from meat. Return to the stock pot and bring to a simmer. In a skillet, cook and stir meat in 1 tablespoon of oil over medium high heat until brown on all sides, adding remaining 2 cloves of smashed garlic in the last 3 minutes. Add meats to cooking liquid, and continue simmering until slightly thickened. Serve hot.

Beef Caldereta

BEEF CALDERETA

2 lbs beef, cubed
3-4 cups water
1 medium onion, chopped
1 garlic clove, crushed
1 cup bell peppers, cut into strips
1 cup tomato sauce
1/2 cup tomato paste
2/3 cup liver, spread
1 cup grated cheese
1 cup unsweetened pineapple juice
1 tablespoon Tabasco sauce (optional)
3 large bay leaves
3 medium potatoes, sliced
2 medium carrots, sliced
salt and pepper



Boil the beef until tender, in the water to make a nice beef broth. Add pineapple juice and onion,.
In a separate pan sauté garlic until almost brown. Add to beef and broth.
Add the tomato sauce and tomato paste and allow to simmer for ten minutes.
Add bay leaves, bell pepper, carrots, and potatoes.
Simmer until potatoes and carrots are tender, then add cheese and salt and pepper to taste.
Add optional Tabasco sauce.
Cook until cheese is melted, stir.
Remove bay leaves.
Add water if the mixture is too thick.
Serve hot on individual servings of a bed of cooked rice.

Menudo

Menudo

1 kilo pork belly

1/2 kilo pork liver

1 1/2 cup tomato sauce

1/2 cup water

2 medium size potatoes cubed

2 medium size carrots cubed

1 medium onion chopped

3 cloves garlic minced

2 dried bay leaf

1 teaspoon sugar,

salt and pepper to taste

oil for sauteeing

Step 1:
Saute garlic and onions. Add the pork and cook until no longer pink.

Step 2:
Add the pork liver. Season with salt and pepper. Saute for about 15 minutes or until liver is cooked (turns gray in color).

Step 3:
Add the bay leaf and pour the tomato sauce. Add water and let boil.

Step 4:
Simmer for about 15 minutes or until the meat are cooked and sauce slightly thickened.

Step 5:
Add the carrots and potatoes. Simmer until the veggies are tender.

Chicken in Coconut Milk

Chicken in Coconut Milk
(Adobo sa Gata)

Prepare 1/2 fresh chicken cut into pieces. wash and drain.
Meantime, crushed and fine chop garlic about 6 cloves,
sliced ginger about 4 pieces the size of thumb (if your thumb is big then 2).
sliced 2 medium red onions, 1/2 tspoon black pepper powder,
3/4 cup coconut powder (Maggi is very good for this) or your can used fresh but its very difficult to extract.
3/4 cup water if coconut powder is used.
Sauté garlic in 5 tbspoon cooking oil,
when close to becoming golden brown, add ginger, stir after 5 mins. add onion, when onion is halfway cooked, add pepper then stir add chicken, add fish sauce (patis) simmer till 70 percent cooked. dissolve the coconut powder to 3/4 cup of water then add simmer for about 15-20 mins till the sauce is sticky. That's it.

Chicken Afritada

Chicken Afritada

1 lb. chicken thighs or wings
1 sliced red pepper

1 sliced green pepper

1 sliced yellow

3 potatoes, cut in cubes

2 carrots,cut medium-sized

1 8oz. can tomato sauce

salt,

black pepper and

garlic powder to taste





In a pot, with medium to high temperature, boil the chicken for about 20 minutes. drain and save the chicken stock.



While the chicken is boiling, saute the onion, red and green pepper with olive oil, add the potatoes and drained chicken cook for about 10 minutes. add the rest of the ingredients. Pour in the chicken stock. add the tomato sauce then cook with medium to low temperature until the sauce thickens. Let it simmer for about 10 minutes. Serve hot over steam rice.

Pork Asado

Pork Asado

Ingredients:

1 kg. Cut meat into 2 1/2 x 2 1/2 cubes

2 medium potatoes cut into 2 pcs.

2 medium tomatoes, cut to 4 pcs each,

5 tbspoon oil

6 cloves garlic,crushed and finely chopped

2 medium onions,finely chopped

400g tomato sauce



for marinade:



1/2 cup vinegar

1/2 cup soy sauce

1/3 cup water

1/2 tspoon black pepper



Marinade pork cubes together with the potatoes and tomatoes. Make sure that the marinade will cover everything so turn the pork and tomatoes every now and then.



In a pan, saute garlic and onions, add the tomato sauce. after 5 minutes, add all the marinated meat, potatoes and tomatoes. add 1 cup of water. let cook in medium fire for 30 minutes (or when the sauce became thick) then simmer. Stir every once in a while.

Beef Morcon

Beef Morcon

Ingredients:

1/4 cup calamansi juice

1/2 cup soyPepper

2 kilos beef kalitiran, sliced into3/4" thick

whole sausage, cut into strips

3 hard-boiled eggs, sliced lengthwise into quarters

1 carrot, sliced into 1/4" thick long strips

2 strips pork fat,

1/4" thick2strips of cheese,

1/4" thick each

All-purposeflour

Cookingoil

4cups broth

Saltand pepper

Parsley and

bell pepper (optional)

Instructions

Mixtogether marinade ingredients (calamansijuice, soy sauce and pepper). Place the beefkalitiran on a a flat dish and pour in marinade.Set aside for one hour.Removethe marinated beef and lay on a flat, clean bpardor tray. On one end of each beef arrange thefollowing: strips of sausages, egg, carrot, porkfat and cheese, distributing fillings evenly.Startingfrom the end where the fillings are, roll thebeef sheets carefully, making sure that all thefillings are intact. Rollthe sheets of beef completely until it reachesthe other end. Trussthe rolls using any kitchen twine by using ametal truss and some string to use for twining.Spreadflour on a large sheet pan or on a worktable thathas been cleaned and dried. Roll the morcon overthe flour.Heatcooking oil in a frying pan. Saute the morcon inoil until it becomes brown on all sides.Transferthe morcon to a big casserole. Add broth (orstock) and season with salt and pepper. Cover thepan and allow to simmer over low heat until thebeef becomes tender (about 2 hours). Whenthe morcon has cooled down a little, slice itinto half an inch slices and serve on a platterwith the sauce it was cooked in. Youcan add a garnish of peppers and parsley. Serve hot.

Embotido

EMBOTIDO

Be sure to wash your hands and clean your nails before doing this.

Ingredients:

1 kg. grinded beef or pork washed and 90 percent drained (do not cook)
1 tspoon black pepper powder.
2 large red onions, cut into very fine cubes.
100 grams black california raisins or del monte.
8 pcs. fresh eggs.
4 tbspoon fine white sugar
1/2 small cup fine grade baking flour, spread into strainer.
2 medium size potatoes, cut into small cubes 4mm x 4mm
8 pcs or more medium hotdogs1 or beef franks.

You will also need:
Aluminum foil wrapper 25 ft.

Preparation:
Mix into stainless or plastic bowl (again avoid using aluminum materials, because it has reactions in acidic solutions and bad for health)all ingredients, (leaving eggs and hotdogs). Mass it by hands, until properly incorporated. add 1/2 tspoon iodized salt,

WRAPPING: cut about 25 cm length aluminum foil, place 2 tbspoon mixed meat, flaten and place on top 1 hotdog, then roll. repeat till all mixtures has been wrapped. (while wrapping boil water in a large steamer, with strainer make sure that the wrapped mixtures will NOT reached by water when boiling, Just steam. Usually if properly sealed it will take 1 hour to cook, try and test one till cook. It you will not like the taste adjust within your taste next time. Usually the best taste of embotido will come after 2 day, you can slice then fry till golden brown, serve with catsup. Hope you'll like it.