Lumpiang Shanghai Recipe

INGREDIENTS:

5.

Deep fry each lumpia in a pan filled with cooking oil

for 10 minutes or until lumpia turns golden brown.

6.

Remove lumpia from the fryer and set aside to allow

1 kilo of ground pork

cooking oil to drip. Put into a serving plate with sweet and

cup of minced onions

sour sauce.

1 cup of minced carrots

3 pieces of eggs

2 teaspoons of salt

2 teaspoons of garlic powder

cup minced parsley

1 teaspoon of ground black pepper

Lumpia wrapper (for wrapping)

2.

Serve at labanan ang gutom!

Filipino Pansit Palabok Recipe

INGREDIENTS:
for palabok are:

227 grams bihon (rice noodles)

Original Gravy ( Palabok ) Mix (from mama sita)

2 cups of water

Combine ground pork and all ingredients. Put two eggs

2 table spoons cooking oil

to provide sufficient moisture. Mix thoroughly until desired

1 table spoons minced garlic

consistency is achieved.

1/2 pound minced pork

2 boiled eggs (peeled and sliced)

1/2 cup boiled and peeled shrimps

1/2 cup crushed cracklings (chicharon)

INSTRUCTIONS:
1.

7.

Set aside, covered, and refrigerate for at least 30

minutes to 1 hour.

3.

Meanwhile, separate the lumpia wrapper individually.

4.

Wrap 2 tablespoons of the lumpia mixture in a piece of

for the sauce:

lumpia wrapper. Seal it using egg white or beaten egg.

Continue to do so with the rest of lumpia mixture in
the bowl.

cup atsuete seeds also known as annat seeds

cup water

Two cups shrimp juice

4.

Add the flour to the mix and bring it to a cook.

six or seven tablespoons flour

5.

Finally stir until the sauce is thick and season with salt,

salt or patis and pepper

pepper or patis to taste.

INSTRUCTIONS:

Chicken Adobo with Pineapple

for palabok Filipino Dish:

1.

Dissolve the palabok mix in water.

2.

While doing this you can put the Oil in a Wok and
Sautee the Garlic.

3.

When the garlic has a golden brown color you can add
the Minced Pork.

4.

Stir the complete mix in the dissolved palabok mix and

Prep time
Cook time
Total time

bring it to a boil. When its thick enough put the noodles in

a serving plate and put the sauce over it.
5.

Finish the dish with some shrimp on top of it,

cracklings, some egg and you might try some smoked

Serves: 4 to 6 servings

mackarel as well. Palabok is commonly served with lemon.

Ingredients

for the sauce :

1.

40 mins
35 mins
1 hour 15 mins

The Astuete seeds are mainly used to give a

reddish/orange color to the sauce.

2.

It should be dissolved in about cup of water.

3.

After its dissolved it should be strained and add the

remaining water with shrimp sauce into a pan.

1 kilo chicken (cut into serving pieces)

1 cup drained pineapple tidbits
cup vinegar
cup soy sauce
tsp. pepper
1 small bay leaf
2 cloves garlic (minced)
1 tomato (quartered)

3 tbsp. cooking oil

Instructions
How to cook chicken adobo:
1.
Combine all ingredients except pineapple tidbits and
tomato. Marinate for 30 minutes.
2.
Place in a skillet, cover and simmer until chicken is
tender.
3.
Drain, and set sauce aside. Fry the chicken pieces in a
heated skillet until brown.
4.
Add sauce again and simmer until liquid is reduced;
then add tomatoes and pineapple tidbits.
5.
Serve hot. Good for 4 to 6 servings.

How to Cook Asadong Manok

cup vinegar or cup calamansi juice

cup soy sauce
2 tsp. salt
tsp. pepper
2 segment garlic (pounded)
1 onion (sliced)
2 tomatoes (sliced)
2 potatoes (pared and divided into 6)
2 red and green pepper (cut into slice)
cup tomato sauce
2 Tbsp. paprika
1 small bay leaf
2 Tbsp. cooking oil
MSG to taste
Instructions

How to cook Asadong Manok:

1.
2.
3.
Prep time
Cook time
Total time

10 mins
60 mins
1 hour 10 mins

Serves: 8 servings
Ingredients

1 kilo chicken (cut-up)

4.
5.
6.

Combine chicken pieces with vinegar, soy sauce, salt,

pepper, and garlic.Let stand for at least 30 minutes.
Heat oil In skillet over medium heat and fry potatoes
until golden brown.
Drain chicken pieces and save marinade, then pan fry
the chicken for 3 minutes on each side then set aside.
Saute onion and tomatoes until tomatoes are mushy.
Then add the chicken pieces, marinade, paprika, bay leaf,
tomato sauce and water.
Simmer for 30 minutes or until chicken is tender. Then
add the fried potatoes and bell peppers then simmer for a
few minutes.
Correct seasoning. Serve hot. Good for 8 persons.

2.

Let stand for 1 hour. Drain fish. Set aside vinegar

mixture.
3.
Fry fish until golden brown then set aside and fry
garlic.
4.
Add vinegar mixture. When it boils, drop in
fried bangus then cook for 10 minutes.

How to Cook Adobong Bangus

Escabecheng Maya-Maya
Prep time
Cook time
Total time

5 mins
35 mins
40 mins

Serves: 2 servings
Ingredients

1 medium sized bangus, sliced

4 cloves garlic, minced
2 tbsp. soy sauce
tsp. salt
tsp. pepper
1 cup vinegar
cup water
1 tsp. vetsin or MSG
cooking oil for frying
Instructions

How to cook Adobong Bangus

1.

Combine all ingredients and marinate bangus in this

mixture.

Prep time
Cook time
Total time

15 mins
30 mins
45 mins

Serves: 2 to 3 servings
Ingredients

For the fish

1 kilo. whole maya-maya
salt and pepper to taste
cooking oil for frying
For the sweet sour sauce
3 cloves garlic, minced
1 pc onion, chopped

20 grams ginger, sliced or julienne

2 small red and green bell pepper, julienne
10 grams yellow ginger, juiced
1 cup vinegar
5 Tbsp. sugar
1 cup grated green papaya
Salt and pepper to taste
chopped scallion for garnishing (optional)
Instructions

How to cook Escabecheng Maya-Maya

1.
2.
3.
4.
5.

Season fish with salt and pepper. Fry fish in oil and
keep warm.
Saute garlic, onion and ginger. Stir for 2 minutes.
Add red and green bell pepper, yellow ginger juice,
vinegar, sugar and grated green papaya.
Simmer for 5 minutes. Season with salt and pepper.
Arrange fish on an oval platter. Pour sauce over it.
Garnish with scallion (optional). Serve hot.

Prep time
20 mins
Cook time
3 hours
Total time
3 hours 20 mins
Author: Manny
Recipe type: Chicken Recipe
Cuisine: Filipino

Lechon Manok (Filipino Style Roasted

Chicken)

Serves: 2 to 3 servings
Ingredients
For the lechon manok
5 cloves garlic

1 Tbsp. anise seeds

4 stalks of lemon grass or tanglad

1 medium size onion, quartered

Instructions

1 Tbsp. brown sugar

For the lechon manok:

Salt to taste

1 cup chicken soup stock (or chicken bouillon cube

dissolved in 1 cup hot water)

1 whole medium size dressed chicken

For the lechon manok sauce:

kilo fried chicken liver

2 medium sized onion, chopped

cup vinegar

cup brown sugar

2 Tbsp. bread crumbs

1 head garlic

tsp. all spice powder

1 Tbsp. ground black pepper

1 cup chicken stock

salt to taste

1. Put chicken stock in a saucepan and let it simmer.

2. Add the ingredients anise, lemon grass, onion, salt,
sugar, garlic and cover.
3. After a few minutes turn off the heat and set aside.
4. Strain the soup stock and reserve the spices. This will
be used later to stuff the chicken.
5. Get a big syringe and inject the chicken with the soup
stock.
6. Let the chicken marinade overnight in the fridge.
7. Slowly grill the chicken over the live charcoal and baste
with the oil and soup stock mixture.
8. Grilling time will take about 2 to 3 hours depending on
the size and weight of the chicken.
9. Chicken is done when clear juice comes out of the
chicken when you make a cut on the thigh part.
10. Cook it until the meat is tender and the skin is brown.
Serve with lechon manok sauce.
For the lechon manok sauce:

1. Put all the ingredients together in a blender (except the

all spice powder) until it becomes a puree .
2. Pour the mixture in a saucepan and simmer for about 15
minutes or until the liver is already cooked and the
sauce thickens.
3. Turn off the heat then add the all spice powder. Mix
well and set aside.

cup rum
200 grams flour
1 tsp rock salt
2 cups cooking oil
Instructions

How to cook Crispy Crablets

1.
2.

How to Cook Crispy Crablets

3.
4.
5.

Wash crablets and drain thoroughly. Remove and

discard the carapace of each crablets.
In a clean mixing bowl, combine crablets, rum, salt and
ground black pepper.
Mix and marinate for 15 minutes. Sprinkle and mix
flour to marinated crablets.
Heat oil in a wok and deep fry crablets until crispy.
Drain excess oil. Serve with vinegar sauce.

How to Cook Rellenong Alimango (Stuffed

Mud Crabs)

Prep time
Cook time
Total time

15 mins
15 mins
30 mins

Cuisine: Filipino
Serves: 6 servings
Ingredients

1 kilo crablets
1 tsp ground black pepper

Prep time
Cook time
Total time

20 mins
15 mins
35 mins

Cuisine: Filipino
Serves: 8 servings

5.

Add fresh and frozen crab meat, salt, patis, sugar, green
pepper, green onions, and raisins.
6.
Season to taste and saute for another 2 minutes.
Remove from heat and let cool.
7.
Beat egg whites with salt until they form soft peaks.
8.
Combine eggs with the crab meat mixture and mix very
well.
9.
Fill each crab shell with the mixture and coat with
bread crumbs then deep fry until golden brown.
10. Don't coat the shell, only the filling. Serve hot. Good
for 6 to 8 persons.

Ingredients

8 live mud crabs or alimango

3 oz. frozen crab meat
2 Tbsps. cooking oil
2 cloves garlic. minced
1 onion, chopped
1 medium tomato, chopped
1 red and green pepper, coarsely chopped
1 tsp. sugar
1 small box raisins
1 tbsp. patis
2 stalks green onion, chopped
2 eggs
Japanese bread crumbs
dash of pepper
cooking oil for frying

How to Cook Sauteed String Beans with

Shrimp Paste

Instructions
How to cook Rellenong Alimango
1.
Scrub and rinse crabs. Place them in a kettle with little
water and salt.
2.
Cover and bring to a boil. Lower heat and simmer for
10 minutes or until the shells turn red.
3.
Drain and let cool. When cool enough to handle,
remove crab meat from shell.
4.
Save the top shell (the carapace). In a skillet, saute
garlic, onions, and tomatoes.

Prep time
Cook time
Total time

10 mins
30 mins
40 mins

Cuisine: Filipino
Serves: 4 servings
Ingredients

15 to 20 pcs string beans or sitaw, cut into 2" long

How to Cook Rellenong Talong (Stuffed

Eggplant Omelette)

200 grams pork, cut into small cubes

4 to 5 pcs small gabi or taro roots, peeled and cut into 4
pcs

1 onion, chopped
2 to 3 tomatoes, sliced
3 cloves garlic, crushed
cup shrimp paste or bagoong alamang
1 tsp. MSG
2 Tbsp. cooking oil
Instructions

Prep time
Cook time
Total time

How to cook Sauteed String Beans with

Shrimp Paste:
1.
2.
3.
4.
5.
6.

Boil pork cubes in cup water. Cook until tender and

set aside.
Saute garlic until brown. Add onion and tomatoes and
saute for 2 minutes.
Add pork and bagoong alamang then stir cook for 5
minutes.
Add gabi and pour in cup water. Cover and continue
cooking.
Add string beans when taro roots are almost cooked.
Add another cup water and cook until string beans
are done but not overcooked.

5 mins
15 mins
20 mins

Cuisine: Filipino
Serves: 5 pcs
Ingredients

4 to 5 pcs small eggplants

kilo ground pork
1 onion, chopped
3 cloves garlic, crushed
1 tsp. MSG
salt to taste
1 Tbsp. flour
2 eggs, beaten
cooking oil for frying
Instructions

Serves: 4 servings

How to cook Rellenong Talong (Stuffed

Eggplant Omelette):
1.
2.
3.
4.
5.
6.
7.
8.

Broil eggplant, peel but retain the crown and steam. Set
aside.
Saute garlic until brown. Add onion. Stir cook for 2
minutes, then add ground pork, season with a little salt and
MSG.
Saute for 2 minutes, then add cup water.
Cover. Simmer until it dries then set aside.
Cool the mixture for a few minutes then mix in the
flour to bind the mixture.
Slit eggplant lengthwise till it lays flat.
Spread sauteed mixture on top of the eggplant and pour
the beaten egg on top again.
Fry until golden brown. Serve with catsup.

How to Cook Sinigang na Panga ng Tuna

(Tuna Jaw in Sour Broth)

Ingredients

8-10 cups water

3 ripe tomatoes, chopped
2 pieces taro (gabi), peeled and halved
150 grams tamarind or sampaloc
1 cup water for tamarind or sampaloc
4 halves panga ng tuna
1 finger chili
1 cup radish, peeled and cut into 1", slices
1 bunch kangkong tops, washed
100 grams string beans or sitaw, cut into 2'' pieces.
Salt to taste
Instructions

How to cook Sinigang na Panga ng Tuna

1.

Prep time
Cook time
Total time

10 mins
18 mins
28 mins

Cuisine: Filipino

In a soup pot, combine water, ripe tomatoes and taro.

Boil for 4-5 minutes or until taro is almost tender.
2.
Meanwhile, in a saucepan, boil tamarind or sampaloc in
water until soft. Mash tamarind (sampalok) in the liquid to
extract juice then strain liquid into a bowl, Set liquid aside
and discard the sampalok.
3.
Add the panga ng tuna, finger chili and radish to the
soup pot and simmer until tuna is almost cooked, about 810 minutes. Stir in reserved sampalok juice and season
with salt. Adjust seasoning to taste.
4.
Place kangkong and string beans or sitaw on top of the
fish and simmer further until vegetables are cooked just
right, about 2 -3 minutes. Serve piping hot with rice.
Makes 2-4 servings

Tortang Talong Recipe

INGREDIENTS:

1/2 lb ground pork

1 medium onion ( sliced)

3 cloves garlic (minced)

1 medium potato (cubed)

1 egg (beaten)

1/2 - 1 tbsp fish sauce

2 eggplants

cooking oil

HOW TO MAKE TORTANG TALONG

1. Saute the garlic & onion in cooking oil.
2. Add the ground pork. Cook until the meat turns light brown.
3. Add the fish sauce (patis) and potatoes. Cook until potatoes are tender. Remove from heat. Set aside.
4. Broil eggplants until tender (the skins are charred and blister appears).
5. Once cool, peel off the skins of the eggplant and retain its crown and stem. Gently flatten its meat with a fork.
INGREDIENTS:

6. Add the beaten egg to the flattened eggplant.

2 lbs pork belly

5 cloves of garlic pounded

5 pcs bay leaves

1/2 cup soy sauce

1 1/2 cups water

1/4 cup vinegar

2 tbsp cooking oil

7. Add the meat on top. Make sure it's compact and flattened into the eggplant.
8. Heat 2 tbsp of cooking oil in a pan.
9. Gently transfer the eggplant with meat into the pan.

10. Fry on medium heat. Flip the eggplant after 2-3 minutes. Cook the other side for another 2-3 minutes.
11. Serve hot. Enjoy!

Pork Adobo

leaving the meat, garlic & bay leaves in the wok.

HOW TO COOK PORK ADOBO

Marinate pork belly, soy sauce, bay leaves &

garlic for at least 1 hour in a pan or wok.

Turn on the stove.

Add water and simmer for 30-45 minutes.

Add vinegar and simmer for 10-15 minutes.

Turn off the stove and remove marinade (sauce)

Turn on the stove to medium heat, add cooking

oil and stir fry the meat in the wok for 5-10
minutes.

Serve with hot rice. Enjoy!