Homemade Tocino

Homemade Tocino
Ingredients:
1 kg pork shoulder (preferably boneless and cut into thin strips)
1 cup sprite / 7-up
1 cup pineapple juice
2 cups brown sugar
6 tablespoons ketchup (banana/tomato)
4 tablespoons soy sauce (preferably light, if not available put 3 tbsp of water to produce lighter
output)
2 cloves garlic (minced) or 1 tbsp garlic powder
5 teaspoon salt
1 teaspoon ground black pepper
Procedures:
1. Mix all the ingredients in a bowl with cover. Make sure that all the meat are covered with
the marinade.
2. Store it in the fridge (preferably the chiller) for at least 2 days to cure the meat properly.
3. Cooking the meat should be easy, just put it in the pan, pour some of the marinade and few
tablespoons of water.
4. Let it simmer until all the liquid evaporates.
5. Put some cooking oil and fry it.

6. Serve with fried rice or boiled rice, tomatoes and egg.

You are free to adjust the amount of the ingredients depending on your taste.
Pork Barbecue Marinade

Pork Barbecue
Barbecue Marinade Ingredients:

For 1 - 2 kg of pork belly, pork picnic (kasim), or pork ham

1 cup Mama Sita's BBQ Marinade (or 1 Cup of Sprite)

6 tablespoons UFC Banana Ketchup (or 4 tbsp of Tomato Ketchup)
4 tablespoons Soy Sauce
2 tablespoons HP Sauce (Brown Sauce from Heinz- see picture below)
4 teaspoons Kalamansi Juice or Lemon Juice
4 tablespoons Honey Syrup
10 cloves garlic
2 medium sized onion
1 teaspoon salt (adjust based on your taste)
1 teaspoon pepper (adjust based on your taste)

Procedure:

Just mix all the ingredients and marinate the pork pieces at least 2 hours. You'll achieve more tastier
barbecue if pork is marinated for over 2 hours though.

Coconut Macaroons Recipe

Coconut Macaroons
Ingredients:
250 grams desiccated coconut
1/2 cup butter (room temperature)
1/4 cup white sugar
2 large eggs
200 grams condensed milk
2.5 ml vanilla essence
Procedures:
1. Pre-heat the oven to 180 degrees Celsius.
2. Whisk the desiccated coconut, butter, sugar, eggs, condensed milk and vanilla
essence until thoroughly mixed.
3. Scoop the coconut mixture into small cupcake cases and arrange them an inch
apart on a baking tray.
4. Put the tray in the bottom third of the oven. Bake the macaroons for 15 - 20
minutes or until golden brown.
5. Remove from the oven and let it cool on the baking tray for 5 minutes. Transfer
the macaroons to a wire rack and let it cool there completely.
6. Your finished products are good for a week as long as it kept in airtight container.

Lumpiang Shanghai Recipe

By lencilicious , In Filipino Food , Filipino Recipe , 3:21 AM

When it comes to spring rolls, I often had two versions. One is using vegetable and the other is
minced pork. When I was a child, I used to watch my nanay (mother) while making lumpiang
shanghai (the version that uses minced pork). Her amusing way of mixing every ingredient in a
bowl got me curious. Then I'll help her wrapping each one of them in a lumpia wrapper bought in
local wet market. The annoying part is that the wrapper was so thin that it breaks so easily.
Good thing I can buy a Chinese-made wrapper here. It's reasonably thicker and even easier to
use.

My mother's magic in cooking is unbelievable because she don't use measuring devices to
measure each ingredient. But her end products always taste delicious. As I intend to pass on the
recipes to my kids and friends, I measured all ingredients religiously and had it written. Having
said that, here's my recipe of Lumpiang Shanghai derived from my mother's own recipe. Hope
you like it.

Lumpiang Shanghai

Ingredients:
1 kg minced (ground) pork
2 medium sized potato
1 large carrot
1 red bell pepper
2 stems of celery (or kinchay)
1 medium sized onion
3 gloves of garlic
2 eggs
2 tbsp fish sauce
2 tsp of ground black pepper
Cooking oil
Cooking Procedure:
1. Finely chop potato, carrot, bell pepper, celery, onion, garlic and garlic. If you have chopper or
food processor, you can use it for making the task easier and faster.
2. I always wash meat before cooking or preparing them. In this case, I washed the minced pork
and drained it using a colander to ensure proper straining off liquid. (We certainly do not want to
have watery mixture.)
3. In a large bowl, mix all ingredients thoroughly.
4. Scoop 1-2 tablespoons of mixture in each spring roll wrapper (depending on the size of
wrapper you have). It should be 1/2 inch thicker so it will be cooked evenly inside the wrapper.
Roll them as shown in the picture above.
5. Heat the cooking oil in a deep fryer or thick based frying pan. Set the heat to medium before
putting the rolls. Make sure that the level of the oil is enough to cover the lumpia. This is again

ensure the lumpiang shanghai to be cooked evenly.

6. Put on a plate with kitchen towel to remove excess oil.
7. Serve with sweet chilli sauce, tomato or banana ketchup. This can be served as starter or
main course.

Filipino Chicken Curry

Posted May 18, 2016 | By Opaw Nako

Filipino Chicken Curry

This is Filipino Chicken Curry. Filipino style chicken curry is a variation of the curry recipes from other
culinary traditions of Asia. The recipe varies from person to person but the one thing that typically remains the
same in all the variations is the yellow curry and the coconut milk. Enjoy this recipe from us at Filipino Chow.
Ingredients

1 whole chicken (about 2 pounds)

2 large onions, quartered then coarsely chopped

3 red or green bell peppers, cut into thick strips

2-3 carrots, cut into 1 12 inch long pieces

2 potatoes, cut into large cubes

5 cloves of garlic, crushed then peeled

2 cans (14 ounces each) of coconut cream

2 12 cups of water

4 tablespoons of curry powder

1 12 teaspoon of freshly ground black pepper

1 teaspoon of salt

2 tablespoons of fish sauce (patis)

Instructions
1. Cut the chicken into small serving pieces then rinse them thoroughly with water and set
them aside.
2. Start with a large pan or wok over medium-high heat with a little cooking oil.
3. Add the chicken pieces to the pan then stir fry the mixture for about 5-10 minutes.
4. When the chicken is mostly cooked through, remove it from the pan and set it aside.
5. In the same pan over medium-high heat, add a little more cooking oil followed by the
garlic and onions.
6. Saute the garlic and onions for a few minutes or until the onions have wilted.
7. Then add the coconut cream, water, carrots, and potatoes to the pan.
8. Now add the chicken back to the pan then stir to mix everything together.
9. Bring this to a boil then season the mixture with black pepper powder and fish sauce to
taste.
10.Cover this with a lid and let it continue to cook while occasionally stirring until the carrots
and potatoes are almost fully cooked.
11.Add the bell peppers to the pan and stir to blend them in with the sauce.
12.Let this continue to simmer for another 5 minutes or until all the ingredients are fully
cooked.
13.Remove the pan from the heating element and let it cool a bit.

14.Transfer the curry to a serving dish and serve with steamed rice.

Tips: To make a more spicy chicken curry add 2-3 minced chili peppers to the mixture while its
cooking. Be sure to remove the chilis before serving the curry.

Afritadang Manok (Braised Chicken in Tomato Sauce)

Posted May 16, 2016 | By Pandora Dawn

Afritadang Manok (Braised Chicken in Tomato Sauce)

This is Afritadang Manok (Braised Chicken in Tomato Sauce). Chicken Afritada is a Spanish inspired dish
typically served for lunch or dinner with steamed white rice. Enjoy this recipe from us at Filipino Chow.
ingredients:

2 pounds of chicken, cut into serving pieces

3 pieces of hotdog, sliced

1 potato, peeled and quartered

1 carrot, peeled and sliced into cubes

1 green bell pepper, sliced

1 red bell pepper, sliced

1 cup of chicken stock or water

1 cup of tomato sauce

1 cup of green peas

2-3 pieces of bay leaf

1 red onion, sliced

1 head of garlic, peeled then minced

1 teaspoon of sugar

5 tablespoons of cooking oil

Instructions
1. In a wok, heat 3 tablespoons of oil over medium-high heat.
2. Add the chicken then pan fry it until the edges are slightly browned and no more blood is
coming out of chicken.
3. Remove the chicken then set it aside and drain the remaining oil from the wok.
4. In the same wok over medium-high heat, add 2 tablespoons of oil then saute the garlic
followed by onions.
5. Add the hotdogs and chicken to the wok.
6. Pour in the tomato sauce and chicken stock then add the bay leaf.
7. Let this begin to simmer.
8. Add the carrots then let this boil for 20 minutes or until the carrots are tender but not
overcooked.
9. Then add the potatoes and continue to boil for 10 minutes or until the potatoes are
cooked.
10.Now add the green peas, sugar, green and red bell peppers and simmer for an additional
2-5 minutes.
11.Add salt and pepper to taste.
12.Serve hot with steamed rice.
13.Enjoy!

Binagoongang Baboy (Pork in Fermented Shrimp Paste)

Posted May 15, 2016 | By Opaw Nako

Binagoongang Baboy (Pork in Fermented Shrimp Paste)

This is Binagoongang Baboy (Pork in Fermented Shrimp Paste). Binagoongang baboy is a traditional Filipino
dish, cooked with pork and shrimp paste. This is a favorite dish of many Filipinos and some has many different
ways in cooking this dish. Enjoy this recipe from us at Filipino Chow.
Ingredients

1 12 pounds of pork belly, cut into cubes

3 tablespoons of shrimp paste

2 pieces of large tomatoes, chopped

1 red onion, finely chopped

5 cloves of garlic, peeled then minced

1 tablespoon of brown sugar

cooking oil

1 12 cup of water

2 cup of white vinegar

2 teaspoon of peppercorns

Instructions
1. Combine the pork, vinegar, water and half of the garlic and onion in a pan.
2. Bring to a boil and simmer for about 20 minutes or until the meat is tender.
3. Set aside, separating the sauce from the pork.
4. In a separate pan, saute the remaining garlic and onion in oil.
5. Add the tomatoes and stir fry until the tomatoes wilted.
6. Add the boiled pork.
7. Cook for about 2 minutes.
8. Add sugar and peppercorns.
9. Then add the sauce from the boiled pork and bring to a boil.
10.Add the shrimp paste.
11.Simmer for 2 more minutes.
12.Serve with steamed rice.