Chicken Macaroni Salad (Pinoy Style)

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

Chicken Macaroni Salad Cooking Preparations :

• 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.

Estimated preparation and cooking time: 1 hour

Spaghetti Recipe (Pinoy Style)

Spaghetti Ingredients :

• 1 kg. spaghetti noodles
• 1/2 kg. ground beef
• 1/2 kg. ground pork
• 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 Preparations :

• 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 noodles and grated cheese on top.

Estimated & preparation & cooking time: 40 minutes.

Sweet And Sour Pork Recipe

Sweet And Sour Pork Ingredients :

• 1/2 kilo pork loin, sliced into pieces
• 1 small can pineapple chunks
• 1 large onion, quartered
• 1 red & 1 green bell peppers, sliced into strips
• 2 tablespoons of soy sauce
• 3 tablespoons of peanut oil
• 4 tablespoons of cornstarch
• 3 tablespoons of ketchup
• 1 tablespoon of sugar
• 1 teaspoon of salt
• 3 cloves of minced garlic

Sweet And Sour Pork Cooking Preparations :

• In a pot, boil pork in 2 cups of water with 1/2 teaspoon of salt until tender, then drain (keep the pork stock for later).
• Mix 2 tablespoons of cornstarch and soy sauce then coat the pork with the cornstarch mixture.
• Fry the pork in a skillet until golden brown, set aside.
• Dissolve the remaining 2 tablespoons of cornstarch on 1/2 cup of pork stock – set aside.
• Sauté garlic and onions on oil, then add the bell peppers, pineapple chunks (including the syrup), ketchup, sugar, 1/2 teaspoon salt and the dissolved cornstarch. Stir until sauce thickens.
• Pour over fried pork then serve with rice.

Estimated cooking time: 45 minutes

Pork & Beef Steak Recipe (Pinoy Style - Bistek Tagalog)

Pork & Beef Steak Ingredients :

• 3/4 kilo tender pork or beef steaks, sliced
• 1 tablespoon kalamansi or lemon juice
• 5 tablespoons soy sauce
• 3 cloves of garlic
• 1 small piece ginger, crushed
• 1/2 teaspoon ground black pepper
• 1/2 cup onions, sliced in rings
• 4 tablespoons cooking oil

Pork & Beef Steak Cooking Preparations :

• Marinate the pork or beef steak in kalamansi (lemon) juice, garlic, ginger, soy sauce and pepper for 30 minutes.
• In a frying, add cooking oil. Add the marinated pork or beef steak and cook slow until done.
• Increase heat for a minute or two to brown steaks.
• Add the sliced onions and continue to cook for another minute.
• Serve on a platter including the oil and sauce.
• Best served with hot plain rice.

Estimated time to prepare and cook: 50 minutes

Tinolang Manok Recipe (Chicken Ginger Stew)

Tinolang Manok Recipe Ingredients :

• 1 kilo whole chicken, cut into pieces.
• 1 small young papaya or sayote, cut into small pieces.
• 2 tablespoons ginger, crushed and slliced into strips
• 1/2 cup dahon ng sili (chili leaves)
• 1 liter of water
• 5 garlic cloves, minced 
• 5 pieces of tomatoes, sliced
  
• 1 red onion, diced
• 4 tablespoons oil
• 2 tablespoons patis (fish sauce)

Tinolang Manok Cooking Preparations :

• In a stock pot, heat oil and sauté garlic, onion, tomatoes, chicken and ginger.
• When the tomatoes are cooked add water.
• Bring to a boil and simmer for about 20 minutes or until chicken is almost done.
• Season with patis or salt.
  
• Add papaya and continue to simmer for an additional 5 minutes or until papaya softens but not overcooked.
• Add sili leaves then turn off the heat.
• Serve steaming hot with plain rice.

 Estimated cooking time: 45 minutes 

Adobong Kangkong Recipe (River Spinach)

Adobong Kangkong Ingredients :

• 1 big bowl of kangkong (river spinach)
• 1/4 kilo of pork, cut into small pieces
• 1/4 cup of vinegar
• 1/4 cup soy sauce
• 5 cloves of garlic, minced
• 1 onion, diced
• 2 laurel leaves (bay leaves)
• 1/2 teaspoon of monosodium glutamate (MSG)
• 1 cup pork stock (broth) or bouillon pork cube dissolved in water
• Salt and pepper to taste

Adobong Kangkong Cooking Preparations :

• Sauté garlic and onions in a big pan then add the pork. Allow the pork to brown and oil for a few minutes.
• Add a cup of pork stock (or bouillon cube dissolved in water or plain water), laurel leaves, soy sauce, some salt and bring to a boil.
• Let simmer then add the vinegar. Do not stir for 5 minutes.
• Add the kangkong stalks first and cook for 1 minute then add the kangkong leaves. Continue cooking until the vegetable is done.
• Serve hot with rice.

 

Estimated cooking time: 25 minutes

Beef Mechado Recipe

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

  
Beef Mechado Cooking Preparations :

• 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

Estimated cooking time: 1 hour 

Chicken Pork Adobo Recipe

Chicken Pork Adobo Ingredients :

• 1/2 kilo pork, cut in cubes
• 1/2 kilo chicken, cut into pieces
• 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
• 3 tablespoons water

Chicken Pork Adobo Cooking Preparations :

• In a big sauce pan or wok, sauté garlic and onions on cooking hot 2 tablespoons of oil.
• 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. Bring to a boil then simmer for an additional 5 minutes.
• Serve hot with the adobo gravy and plain rice.

Estimated cooking time: 50 minutes

Pinakbet Recipe

Pinakbet Ingredients :

• 1/4 kilo pork with fat, cut into small pieces
• 2 Amapalya (bitter melons) sliced to bite size pieces
• 2 eggplants, sliced to bite size pieces
• 5 pieces of okra, cut in two
• 1 head garlic, minced
• 2 onions, diced
• 5 tomatoes, sliced
• 1 tablespoon of ginger, crushed and sliced
• 4 tablespoons bagoong isda or bagoong alamang
• 3 tablespoons of oil
• 1 1/2 cup water
• Salt and pepper to taste

Pinakbet Cooking Preparation :

• In a cooking pan, heat oil and fry the pork until brown, remove the pork from the pan and set aside.
• On the same pan, saute garlic, onion, ginger and tomatoes.
• In a casserole, boil water and add bagoong.
• Add the pork in the casserole and mix in the sautéed garlic, onion, ginger and tomatoes. Bring to a boil and simmer for 10 minutes.
• Add in all the vegetables and cook until the vegetables are done, careful not to overcook.
• Salt and pepper to taste.
• Serve hot with plain rice.

 Estimated cooking time: 35 minutes 

Chicken Inasal Recipe

Chicken Inasal Ingredients :

• 2 Chickens (free range if available)
• 3/4 cup Filipino vinegar
• 1/4 cup Garlic finely minced
• 2 stalks Lemon grass optional
• Salt
• Annatto oil (see notes below)
• Wooden skewers

      Additional Ingredients Instructions:

• Spiced vinegar
• 2 free-range chickens, approx. 3 pounds each, or if you can find smaller chickens, use 3 of them
• 3/4 cup Filipino vinegar, palm if you can find it, or cane; or if you must, the equivalent in kalamansi juice (available in the frozen aisle of your Asian market if you don’t have access to fresh)
• 1/4 cup garlic, minced very finely, or better yet, mashed into a paste with 2 teaspoons sea salt
• achuete or annatto oil, made by steeping 1/4 cup annatto seeds in 1/2 cup hot oil for half an hour (If not available, you may mix a small amount of paprika and tumeric to achieve the same color.)
• thick wooden skewers, soaked for 1 hour in water prior to cooking
• Bottled spiced vinegar for serving, or make your own by mixing Filipino vinegar, lots of crushed garlic, a bit of salt, and a handful of Thai peppers or other tiny red hot peppers

  Chicken Inasal Cooking Preparation :

• Quarter the chickens, or if using the small ones, halve them. Marinate in the vinegar, garlic and salt, several hours or overnight, turning several times.
• Preheat grill to 350 degrees. Make sure your grill is cleaned and oiled well. Cook over indirect heat for 20 minutes, basting with the achuete oil.
• Turn and cook for 10-15 minutes more, or until thickest parts of chicken exude clear juices when pierced. Can also be made in a grill pan on the stove if no outside barbecue is available.

• Serve immediately with the spiced vinegar. Other welcome additions to the vinegar: some soy sauce or fish sauce if you like, or even some minced ginger.

Preparation & marinating: 6 hours to overnight

Estimated cooking time: 40 minutes

Beef Kaldereta Recipe

Beef Kaldereta Ingredients :

• 1 kilo beef, cut into chunks
• 1 big can (350g) liver spread or ground liver
• 5 onions, minced
• 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

Beef Kaldereta Cooking Preparation :

• In a casserole, sauté: garlic and onions in oil. Then add tomatoes, 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

 Estimated cooking time: 1 1/2 to 2 hours

Chicken Afritada Recipe

Chicken Afritada Ingredients :

• 1 kilo chicken, cut into pieces
• 5 pieces potatoes, peeled and halved
• 1 red onion, diced
• 1 head garlic, minced
• 1 green bell pepper, sliced into strips
• 1 red bell pepper, sliced into strips
• 2 cups pork or chicken stock (broth)
• 1 cup tomato sauce
• 2 tablespoons of patis (fish sauce)
• 3 tablespoons of cooking oil

 Chicken Afritada Cooking Ingredients :

• In a cooking pot or wok, heat oil.
• Sauté garlic and onions.
• Add chicken and slightly brown.
• Pour the tomato sauce and stock. Bring to a boil and allow to simmer for 20 minutes or until the chicken is almost cooked.
• Add potatoes and continue to cook for 10 minutes or until the potatoes are cooked.
• Add the green and red bell peppers, simmer for an additional minute or two.
• Salt and pepper to taste
• Serve hot with rice.

Estimated cooking time: 50 minutes

Chopsuey Recipe

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 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. 

Estimated cooking & preparation time: 45 minutes.

Pork Menudo Recipe

Pork Menudo Ingredients :

• 1/2 kilo pork (cut into small chunks)
• 1/4 kilo pork liver (cut into small cubes)
• 5 pieces chorizo Bilbao (also cut in small pieces)
• 4 potatoes (peeled, cut in small cubes, fried)
• 1 green and 1 red bell pepper (diced)
• 1 cup chickpeas
• 1/4 cup raisins
• 1/2 teaspoon paprika
• 1 cup pork or chicken stock
• 2 teaspoons of patis (fish sauce)
• 3 tablespoons oil
• 1 tablespoon atsuete oil (optional)
• 3 tomatoes (diced)
• 1 small head of garlic (minced)
• 1 medium size onion (diced)

 Pork Menudo Cooking Preparation :

• In a pan or wok, heat cooking oil and atsuete oil.
• Saute garlic, onion. Then add the pork, liver, chorizo de Bilabo, tomatoes, bell pepper, paprika, patis and the stock.
• Cover and bring to a boil. Simmer for 20 minutes or until the pork is tender.
• Add the chickpeas, potatoes and raisins. Boil of another 2 minutes.
• Salt and pepper to taste.
• Serve hot with white rice.

Estimated preparation & cooking time: 50 minutes

Pork Sinigang Recipe

Pork Sinigang Ingredients :

• Boil sampalok in water until the shell shows cracks. Let cool then peal off the shells and with a strainer, pour samplalok (including water) into a bowl. Gently massage the sampalok meat off the seeds, strain again.
• In a pot, sauté garlic and onion then add the tomatoes. Let simmer for 5 minutes.
• Add pork and fish sauce then add the rice wash. Bring to a boil then simmer for 15 minutes then add the gabi. Continue to simmer for another 15 minutes or until the pork is tender.
• Add the horse radish, simmer for 10 minutes then add the string beans and kangkong. Let boil for 2 minutes.
• Serve piping hot.

 Pork Sinigang Preparation :

• Boil sampalok in water until the shell shows cracks. Let cool then peal off the shells and with a strainer, pour samplalok (including water) into a bowl. Gently massage the sampalok meat off the seeds, strain again.
• In a pot, sauté garlic and onion then add the tomatoes. Let simmer for 5 minutes.
• Add pork and fish sauce then add the rice wash. Bring to a boil then simmer for 15 minutes then add the gabi. Continue to simmer for another 15 minutes or until the pork is tender.
• Add the horse radish, simmer for 10 minutes then add the string beans and kangkong. Let boil for 2 minutes.
• Serve piping hot.

Estimated cooking and preparation time: 1 hour

Crispy Pata Recipe

Crispy Pata Ingredients :

• 1 Pata (front or hind leg of a pig including the knuckles)
• 1 bottle of soda (7Up or sprite)
• 1 tablespoon of salt
• 2 tablespoons patis (fish sauce)
• 1/2 tablespoon baking soda
• 1 tablespoon of monosodium glutamate (MSG)
• 4 tablespoons of flour
• Enough oil for deep frying
• Enough water for boiling

Crispy Pata Preparation :

• Clean the pork pata by removing all hairs and by scraping the skin with a knife. Wash thoroughly.
• Make four to five inch cuts on the sides of the pata.
• On a deep stock pot, place the pata in water with soda and salt. Bring to a boil and simmer for 20 minutes. Then add the baking soda and continue to simmer for another 10 minutes.
• Remove the pata from the pot and hang and allow to drip dry for 24 hours. An alternative to this is to thoroughly drain the pork pata and refrigerate for a few hours.
• After the above process, rub patis on the pata and sprinkle flour liberally.
• In a deep frying pot, heat cooking oil and deep fry the pork pata until golden brown.

Crispy Pata Dip Sauce :

          Mix 3/4 cup of vinegar, 1/4 cup soy sauce, 2 cloves of crushed garlic, 1 head of diced onion and 
         1 hot pepper. Salt and pepper to taste. 

Preparation & drying: 4 hours to 1 day

Estimated cooking time: 20 minutes

Pancit Palabok Recipe

Pancit Palabok Ingredients :

Pancit Palabok Noodles / Sauce

• 1/2 kilo miki noodles
• 1/2 kilo small crabs
• 5 cloves of garlic, minced
• 1 onion, chopped
• 2 tablespoons of atchuete seeds or oil
• 2 tablespoons of patis (fish sauce)
• 4 tablespoons of cornstarch, dissolved in water
• 1 teaspoon of monosodium glutamate (MSG)
• 1 1/2 cups of water

Pancit Palabok Toppings

• Tinapa flakes (smoked fish)
• Cooked shrimps, shelled
• Squid adobo, sliced into rings
• Pork chicharon, grounded
• Spring onions, chopped
• Hard boiled eggs, shelled, sliced
• Fried garlic, minced
• Fresh calamansi (lemon), sliced

Pancit Palabok Cooking Instructions : 

• Extract fat and meat from clean crabs, set aside. 
• Pound crab and extract juice on 1 1/2 cups of water 
• On a pan, sauté garlic and onions until golden brown then add crab fat, crab meat, 1 1/2 cups of crab wash, patis and MSG. Bring to a boil and simmer for 10 minutes. 
• Add corn starch and continue to simmer while constantly stirring until thick. 
• Put miki noodles in a strainer and dip in boiling water for 5 minutes or until cooked. 
• Lay drained noodles on a platter and pour the palabok sauce. Garnish with toppings and serve.

Estimated preparation for toppings: 1 1/2 hours

Estimated cooking time for sauce & noodles: 40 minutes

 

Leche Plan Recipe

 Leche Plan Ingredients :
 

•  1 can (390g) evaporated milk
• 1 can (390g) condensed milk
• 10 egg yolks
• 1 teaspoon of vanilla extract or lemon essence

For the caramel: 

• 1 cup sugar 
• 3/4 cup water 

Leche Plan Cooking Instruction :

• In a saucepan, mix the sugar & water. Bring to a boil for a few minutes until the sugar caramelize.
• Pour the caramelized sugar into aluminum moulds – you can use any shape: oval, round or square. Spread the caramel on the bottom of the moulds.
• Mix well the evaporated milk, condensed milk, egg yolks and vanilla by hand or blender.
• Gently pour the mixture on top of the caramel on the aluminum moulds. Fill the moulds to about 1 to 1 1/4 inch thick.
• Cover moulds individually with aluminum foil.
• Steam for about 20 minutes OR
• Bake for about 45 minutes. Before baking the Leche Flan, place the moulds on a larger baking pan half filled with very hot water. Pre-heat oven to about 370 degrees before baking.
• Let cool then refrigerate.
• To serve: run a thin knife around the edges of the mould to loosen the Leche Flan. Place a platter on top of the mould and quickly turn upside down to position the golden brown caramel on top.

Preparation time: 30 minutes

Estimated cooking time: 1 hour

Kare Kare Recipe

KARE KARE Ingredients :

• 1/2 kilo beef (round or sirloin cut) cut into cubes (for a more traditional kare kare, use cleaned beef tripe instead of beef)
• 1/2 kilo oxtail, cut 2 inch long
• 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 

 KARE KARE Cooking Instruction :

• In a stock pot, boil beef 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, pechay and banana bud. Cook the vegetables for a few minutes – Do not overcook the vegetables.
• Serve with bagoong on the side and hot plain rice.

Estimated cooking time: 2 hours 

Bicol Express Recipe

Bicol Express Ingredients :

•  1/4 kilo pork, thinly sliced
• 1 cup Baguio beans
• 3 cups long chili or jalapeno peppers
• 1 onion, minced
• 1 head of garlic, minced
• 1 cup coconut milk
• 1 cup coconut cream
• 2 tablespoons of cooking oil 
• Salt to taste

Bicol Express Cooking Instruction :

• In a bowl of water with salt, soak chili peppers for 30 minutes then rinse and strain.
• In a cooking pan, heat cooking oil and brown sliced pork for a few minutes.
• In another pan, sauté minced garlic and onion.
• Add to the sauté the browned pork.
• Then add the coconut milk, bring to a boil and simmer for 10 minutes.
• Add the chili peppers, Baguio beans and cook until dish gets a little dry.
• Add the coconut cream and simmer until the sauce thickens.
• Salt to taste.

    Estimated preparation time: 30 minutes

    Estimated cooking time: 30 minutes