FAMOUS FILIPINO CUISINE

ADOBO

 * 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 * Salt and pepper to taste * 3 tablespoons water

* In a big sauce pan or wok, heat 2 tablespoons of oil then saut 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 then simmer for an additional 5 minutes. * Serve hot with the adobo gravy and plain rice.

BISTEK TAGALOG

BISTEK TAGALOG
1/2 kilo sirloin beef, sliced

very thinly 1/4 cup soy sauce 3 tablespoon, calamansi juice 1/2 teaspoon black pepper, ground 1/4 teaspoon monosodium glutamate (MSG), optional 3 cloves garlic, minced 2 large onions, cut into rings 2 tablespoon cooking oil

1. In a large bowl, mix the beef, soy sauce, calamansi, black pepper and MSG. 2. Cover the bowl and let the mixture sit in the refrigerator for at least 30 minutes. 3. In a frying pan, heat the oil and stir fry the onion rings until soft. 4. Remove the onion rings from the pan and increase the heat until the remaining oil is very hot. 5. Reserve the marinade, fry the beef slices in batches until brown, remove them to a plate as they cook. 6. When all the beef has been cooked, stir fry the garlic in the remaining oil. 7. Pour in the marinade and let it boil for about 1 minute. 8. Arrange the beef slices on a plate, top it with the onion rings, and pour the sauce over them. 9. Serve hot with rice.

KALDERETA

KALDERETA
Ingredients:

Cooking procedure:

1 kilo pork with bones and skin, cut into serving pieces 2 medium size red/green bell pepper, cut into wedges 2 medium size potato, cut into wedges 1 small can liver spread 1/2 cup grated cheddar cheese 1/2 tsp. peppercorns, crushed 2 medium size onion, chopped 1/2 head garlic, chopped 1 cup pineapple juice 1/2 cup cornstarch 1 cup tomato sauce 1/2 tsp hot sauce 2- 3 pcs. siling labuyo 3 bay leaf cooking oil salt

In a large saucepan put pork add enough water to cover meat, boil quickly for 2-3 minutes. Remove from pan and discard liquid, rinse pork with running water to remove all scum, drain and keep aside. Using same saucepan, saut garlic and onion, add meat and saut for another 2-3 minutes. Add tomato sauce, hot sauce and stir cook for 3-5 minutes. Add in pineapple juice, 6-8 cups of water, ground peppercorns and bay leaf bring to a boil and simmer for 30-45 minutes or until pork are tender, add more water as necessary Add potatoes and continue to simmer for 3-5 minutes or potatoes are cook and just enough sauce remains. Add liver spread, cheddar cheese and siling labuyo, cook for 2-3 minutes. Add bell pepper and season with salt to taste, cook for another 23 minutes. Add cornstarch diluted in 1/2 cup of water and stir cook until sauce thicken.

LECHON

LECHON
LECHON INGREDIENTS
1 whole pig (about 20 kilos)

LECHON PROCEDURES

salt black pepper soy sauce For the stuffing: 5 to 10 bundles lemon grass (tanglad) 20 pcs. bananas (saba variety), peeled then halved or 20 pcs. taro (gabi), peeled

1. Clean and prepare the pig by removing innards, washing and scraping innards, washing and scraping the body of bristles. Rinse and allow to drain a bit before stuffing. 2. Rub with salt and pepper inside and out. 3. Rub soy sauce on the skin of the pig. This will make it nicely red when roasted. 4. Stuff the belly of the lechon with lemon grass along with saba and gabi. Sew to close. 5. Skewer the pig and split roast over live charcoal or traditionally, in some parts of Cebu, under live fire. Roast until crisp. 6. Cebu lechon is not served with a sauce. But if a dipping sauce is requested, vinegar with scallions and pepper may be served along with it.

MECHADO

MECHADO
INGREDIENTS

PROCEDURES
1. Heat the casserole and pour a little oil. Once hot, saute garlic and onion. 2. Add in pork. Fry for 5 minutes then pour in the water. Season with salt and pepper. Cover and let it simmer for 15 minutes. 3. Mix in the tomato sauce in the casserole and let it simmer again for 20 minutes or until the meat is tender. 4. Once tender, combine the potatoes, green peas, carrots and stir in gently. Turn off the heat after 5 minutes.

1 kilo pork 1 big can of tomato sauce 2 potatoes, peeled and quartered 1 big carrot, peeled and cut into cubes 1 green bell pepper, sliced vertically 1 can sweet green peas 1 laurel leaf 1 onion, quartered 4 cloves garlic, crushed salt and pepper to taste 2 cups water

MENUDO

- 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)

1. In a pan or wok, heat cooking

oil and atsuete oil. 2. Saute garlic, onion. Then add the pork, liver, chorizo de Bilabo, tomatoes, bell pepper, paprika, patis and the stock. 3. Cover and bring to a boil. Simmer for 20 minutes or until the pork is tender. 4. Add the chickpeas, potatoes and raisins. Boil of another 2 minutes. 5. Salt and pepper to taste. 6. Serve hot with white rice

POCHERO

 2 lbs. pork hock

4 cups water 2 cloves garlic 1/4 onion 2 pieces plantain banana (sliced diagonal) 1 cabbage (sliced) 1/4 Pork Knorr Cubes 2 tbs. cooking oil Salt to taste 10 pieces peppercorn

Boil pork.Lower fire and let

simmer until all meat is tender.Take out all the meat, set aside, keep stock. In a casserole, saute garlic, onion, then pour in the stock. Bring to a boil, add all meat, banana and peppercorn. Dissolve Knorr cube, and season with salt. Add in the cabbage. Serve hot.

SINIGANG

1 kilo pork, cut into cubes (liempo, kasim or ribs) 7 pc whole tomatoes, the more the better 8 pc (Gabi), it depends on the size.. if they're big, 4pc would doshopping list 1 pc radish(labanos), sliced thinly 8-10 straws of string beans(sitaw), cut it bitesize only a bunch of Kangkong leaves, cut only the good ones 2 pc whole Siling haba(long green pepper)optional Knorr Pansigang flavor mix, big 1 tablespoon salt 3 tablespoon soy sauce with a calamansi juice

Boil the pork together with the tomatoes, gabi and salt. My secret is to have more tomatoes to add flavor and more gabi to thicken the soup. Meanwhile start preparing the veggies. Remember to wash them thoroughly. When pork is tender, add the radish, string beans and siling haba. Then add the Knorr Sinigang Mix. Cook for 10 minutes more uncovered. Season to taste. Finally, put the kangkong leaves then just turn off the fire. It will be cooked from its own heat. Served with soysauce with calamasi juice And hot cooked rice

TINOLA

1 kilo chicken, serving size, any part of your choice 1 tbs oil 3 cloves garlic, minced 1 large onion, chopped 1 tbs ginger, peeled, cut into strips 3 green papayas, peeled, inside part removed, sliced 1 cup dahong sili (chili leaves), or malunggay leaves salt and pepper 1 cup water 1 chicken cube, optional 1 tbs patis (fish sauce)

1. Heat oil on a sauce pan over medium heat. Saute garlic, ginger and onion. 2. When onion turns transluscent, add the chicken pieces. Add salt, pepper and chicken cube to taste. Cook for about 15-20 minutes stirring occasionally. TIP 5: I always add the seasoning early so that the meat will absorb the flavor. 3. Add water and patis. Bring to a boil. Lower down the heat and simmer for about 15 minutes, or until chicken is half done. You can add more water if it dries up. 4. Add the green papayas. Simmer for about 10-15 minutes or until the papayas are cooked. 5. Remove from heat. Add the dahong sili or malunggay leaves. Wait for about 5 minutes until the leaves are cooked. 6. Serve with rice. Serves 5-6 people.