"CHICKEN SOUP RECIPE"

CHICKEN SOUP INGREDIENTS

1 whole 3-4lbs chicken
1 medium onion cut into wedges
3 cloves garlic smashed with flat side of knife
2 stalks celery leaves and stems chopped
Stems and roots from 1 bunch of cilantro
2 bay laurel leaves (or 1 california bay leaf)
1 Tbs kosher salt
2 carrots, each cut into 2-3 large pieces
1 avocado
cilantro and lime for serving

CHICKEN SOUP COOKING PROCEDURES

1. Put the chicken in a stock pot just big enough to hold it. Scatter the onion, garlic, celery, cilantro, bay leaves and salt around the chicken. Cover the chicken with water, put a lid on the pot, and bring it to a boil over high heat. Continue boiling for 5 minutes. Then, turn off the heat, allowing the chicken to poach in the water for 45 minutes (don’t open the lid during this time).

2. When the chicken is cooked, remove it from the stock and allow it to cool off enough to touch. Remove and discard the skin, then strip the meat off the bones into bite size pieces. Cover the chicken and refrigerate until the soup is done.

3. Return the bones back into the stock pot along with any collected juices from the chicken. Cover, and return the soup to a boil. When it boils, turn down the heat and simmer for 3 hours.

4. Strain the stock through a fine mesh sieve and discard the solids. Skim off any excess oil then add the soup back to the pot along with the carrots. Cook the carrots until tender and salt the soup to taste.

5. To serve, put down some chicken, carrots and avocado in a bowl. Pour the hot stock over everything and garnish with cilantro and a wedge of lime.

"CHICKEN SOUP RECIPE"

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"ROAST CHICKEN RECIPE"

ROAST CHICKEN INGREDIENTS

One 2- to 3-pound farm-raised chicken
Kosher salt and freshly ground black pepper
2 teaspoons minced thyme (optional)
Unsalted butter
Dijon mustard
ROAST CHICKEN COOKING PROCEDURES

1. Preheat the oven to 450°F. Rinse the chicken, then dry it very well with paper towels, inside and out. The less it steams, the drier the heat, the better.

2. Salt and pepper the cavity, then truss the bird. Trussing is not difficult, and if you roast chicken often, it's a good technique to feel comfortable with. When you truss a bird, the wings and legs stay close to the body; the ends of the drumsticks cover the top of the breast and keep it from drying out. Trussing helps the chicken to cook evenly, and it also makes for a more beautiful roasted bird.

3. Now, salt the chicken—I like to rain the salt over the bird so that it has a nice uniform coating that will result in a crisp, salty, flavorful skin (about 1 tablespoon). When it's cooked, you should still be able to make out the salt baked onto the crisp skin. Season to taste with pepper.

4. Place the chicken in a sauté pan or roasting pan and, when the oven is up to temperature, put the chicken in the oven. I leave it alone—I don't baste it, I don't add butter; you can if you wish, but I feel this creates steam, which I don't want. Roast it until it's done, 50 to 60 minutes. Remove it from the oven and add the thyme, if using, to the pan. Baste the chicken with the juices and thyme and let it rest for 15 minutes on a cutting board.

5. Remove the twine. Separate the middle wing joint and eat that immediately. Remove the legs and thighs. I like to take off the backbone and eat one of the oysters, the two succulent morsels of meat embedded here, and give the other to the person I'm cooking with. But I take the chicken butt for myself. I could never understand why my brothers always fought over that triangular tip—until one day I got the crispy, juicy fat myself. These are the cook's rewards. Cut the breast down the middle and serve it on the bone, with one wing joint still attached to each. The preparation is not meant to be superelegant. Slather the meat with fresh butter. Serve with mustard on the side and, if you wish, a simple green salad. You'll start using a knife and fork, but finish with your fingers, because it's so good.

"ROAST CHICKEN RECIPE"

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"BUTTER CHICKEN RECIPE"

BUTTER CHICKEN INGREDIENTS

125ml (1/2 cup) natural yoghurt
1 tablespoon lemon juice
1 teaspoon turmeric
2 teaspoons garam masala
1 teaspoon chilli powder
1 teaspoon ground cumin
2 teaspoons grated fresh ginger
2 garlic cloves, crushed
1kg chicken breast fillets, chopped
125g cashews, roasted
60g unsalted butter
1 tablespoon sunflower oil
1 onion, finely chopped
1 teaspoon ground cardamom
1 cinnamon stick
1 Indian bay leaf* or normal bay leaf
2 teaspoons sweet paprika
425g can tomato puree*
150ml chicken stock
250ml (1 cup) thickened cream
Steamed basmati rice, to serve

BUTTER CHICKEN COOKING PROCEDURES

1. Combine yoghurt, lemon juice, turmeric, garam masala, chilli, cumin, ginger and garlic in a bowl. Add chicken and stir well. Cover and refrigerate overnight.

2. Reserve half the cashews and place remaining cashews in a food processor. Process until finely ground.

3. Heat the butter and oil in a pan over medium heat. Add the onion, cardamom, cinnamon and bay leaf and cook for 2 minutes until the onion starts to soften. Reduce heat to low, then add chicken and marinade, paprika, tomato puree, cashew powder and stock. Simmer for 15 minutes. Stir in cream and cook for a further 10 minutes.

4. Garnish with cashews, chopped coriander and serve with rice.

"BUTTER CHICKEN RECIPE"

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"FRIED CHICKEN RECIPE"

FRIED CHICKEN INGREDIENTS

1 egg, beaten
1 cup buttermilk
One 3-pound chicken, cut into 6 pieces
1 cup all-purpose flour
1 teaspoon ground oregano
1 teaspoon chili powder
1 teaspoon dried sage
1 teaspoon dried basil
1 teaspoon dried marjoram
1 teaspoon pepper
2 teaspoons salt
2 Tablespoons paprika
1 Tablespoon onion salt
1 teaspoon garlic powder
2 Tablespoons Accent (MSG seasoning)
1 can lard (or one 3-pound can Crisco), enough to cover chicken in fryer (see Secret Recipe Tips below)

FRIED CHICKEN COOKING PROCEDURES

1. Combine the egg and buttermilk in a large bowl. Soak the chicken pieces in the mixture.

2. Add the flour to a separate bowl and fold in all the herbs and spices. Roll the chicken in the seasoned flour until completely covered.

3. Add the lard to a pressure fryer and heat to 365 F. Be sure to follow the manufacturer's directions for your pressure fryer.

4. Use a utensil to lower 4 pieces of the chicken into the hot oil, and lock the lid in place. Be careful not to burn yourself with the hot oil.

5. Allow to fry for 8 to 10 minutes, until the chicken is golden brown and thoroughly cooked.

6. Once the pieces are cooked, release the pressure according to the manufacturer's directions and remove the chicken to paper towels or a metal rack to drain.

7. Repeat with the remaining 2 pieces of chicken.

"FRIED CHICKEN RECIPE"

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"CRISPY PATA RECIPE"

CRISPY PATA INGREDIENTS

1 whole pig’s leg (pata; about 3 to 4 lbs), cleaned
6 pieces dried bay leaves
2 tablespoons whole peppercorn
4 to 6 pieces star anise (optional)
6 teaspoons salt
2 teaspoons ground black pepper
2 to 3 teaspoons garlic powder
12 to 15 cups water
8 to 12 cups cooking oil

CRISPY PATA COOKING PROCEDURES

1. Pour water in a cooking pot then let boil.

2. Put-in dried bay leaves, whole peppercorn, star anise, and 4 teaspoons of salt.

3. Add the whole pig’s legs in the cooking pot then simmer until the leg becomes tender (about 45 to 60 minutes).

4. Remove the tender leg from the cooking pot and set aside until the temperature goes down.

5. Rub the leg with garlic powder, ground black pepper, and remaining salt. Let stand for 15 minutes to absorb the rub.

6. Heat a clean large cooking pot (preferably with cover) and pour-in cooking oil.

7. When the oil becomes hot, deep fry the rubbed pork leg. Continue cooking in medium heat until one side becomes crispy, and then cautiously flip the leg to crisp the other side. Note: Be extra careful in doing this procedure.

8. Turn-off the heat; remove the crispy pork leg; and transfer it to a wide serving plate.

9. Serve with atcharang papaya and soy sauce – vinegar dipping sauce.

10. Share and enjoy!

"CRISPY PATA RECIPE"

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"POCHERO RECIPE"

POCHERO INGREDIENTS

500 grams pork pata slice (pork belly and ribs may also be used)
1 cup tomato sauce
4 gloves garlic, minced
1 medium red onion, chopped
10 to 15 pieces baguio beans
1 bunch bokchoy or pechay, roots removed
1 small sweet potatoes, peeled and quartered
4-6 pieces banana (saba) or plantain bananas, peeled and cut diagonally into 2
4 cups of water
2 tablespoons cooking oil for sauteing
2 small potato
1 tablespoon salt
1 pork broth cube
1/4 black ground pepper
1/8 teaspoon msg

POCHERO COOKING PROCEDURES

1. In a pot or casserole, heat oil and brown garlic and onion.

2. Put-in pork, stir fry until brown, then add salt, msg, black ground pepper and pork broth cube, stir constantly (mix well).

3. Add tomato sauce, stir then add water. Simmer for 30-45 minutes or until meat is tender (medium heat upon boil).

4. Add sweet potato, potato and plantain bananas then simmer again for about 5-10 minutes or until cook. Put-in baguio beans.

5. Add bokchoy or pechay, then simmer for 2-3 minutes.

6. Remove from heat. Ready to serve.

"POCHERO RECIPE"

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"CHICKEN EMPANADA RECIPE"

CHICKEN EMPANADA INGREDIENTS

Chicken Breast
Crisco Shortening
Potatoes
Green Peas
Raisins
Chicken stock
All Purpose Flour
Vegetable Oil
Sugar
Garlic
Onion
Salt and Pepper

2 pounds Chicken Breast
2 medium Potatoes, cut in small cubes and fried
1/2 cup Green Peas

1/2 cup Raisins
1/2 cup Chicken Stock
4 cloves Garlic, minced
1 medium Onion, chopped
Salt and PepperDough
2 cups All Purpose Flour
1/2 cup Vegetable Oil
1/2 cup Water
pinch of SaltRoll-in Fat
2 cups All Purpose Flour
3/4 cup Crisco Shortening
1/2 cup Sugar

CHICKEN EMPANADA COOKING PROCEDURES

1. Boil the chicken breast in 2-3 cups water with 1 medium onion, then cut in cubes.

2. Saute the garlic and onion, then add the chicken and all other ingredients. Set aside to cool.

3. Mix all the dough ingredients together. In a separate container, mix the roll-in fatingredients together.

4. Roll out the dough in 1/2 inch thick and put the roll in fat in the center. Gather the edges to seal in the roll-in fat. Rest for a few minutes.

5. Roll out the dough to flatten and fold in thirds, then set aside for a few minutes. Repeat this step twice, resting the dough after every handling.

6. Flatten the dough and roll like a jelly roll. Cut to divide in 18 - 20 pieces.

7. Roll out with the cut side up to 3 inch circle, spoon the filling in and fold the dough to make a half moon shape.

8. Crimp the edges or press the edges with the tines of a folk to seal.

9. Deep fry in oil until golden brown, or bake in a pre-heated oven at 375 ° F for 25-30 minutes.

"CHICKEN EMPANADA RECIPE"

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"PORK SISIG RECIPE"

SISIG INGREDIENTS

1-1/2 lbs pork cheeks (or 2 lbs deboned pork hocks)
1/2 lb beef or pork tongue
1/2 lb beef or pork heart
1/2 lb liver (pork, beef or chicken)
2 cups water (for boiling)
1 cup pineapple juice (for boiling)
1 tsp whole black peppers (for boiling)

Marinade seasonings:

1 cup chopped onions
3-4 finger hot peppers (siling labuyo) (seeded and chopped)
1/4 cup vinegar
1/4 cup calamansi juice (lemon juice)
1/4 cup pineapple juice
1 tbsp minced fresh ginger
1 clove garlic, minced
1 tsp whole black pepper (crushed)
1 pc bay leaf (crushed)
Salt to taste


SISIG COOKING PROCEDURES

1. Combine pork cheeks (or deboned pork hocks), heart, and tongue in pineapple juice, salt, water and crushed whole black pepper and bring to a boil; simmer for about 1 hour or until tender.

2. Drain and cool to room temperature.

3. Slice pork cheeks/hocks, liver, heart and tongue, into 2″ X 3″ X 1/4 thick pieces.

4. Place in bamboo skewers and grill over charcoal briquettes until pork rind is crisp and browned.

5. Chop the grilled pork cheeks/hocks, liver, heart, and tongue into 1/4 inch sized cubes;

6. Mix the chopped meat with the marinade seasoning mix of garlic, ginger, onions, vinegar, calamansi juice, hot peppers (siling labuyo), bay leaf, salt and pepper;

7. Keep the marinated mixture in the refrigerator for 2-3 hours before serving.

"PORK SISIG RECIPE"

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"PANCIT PALABOK RECIPE"

PANCIT PALABOK INGREDIENTS

250 grams palabok noodles 

200 grams ground pork 

2 tablespoon oil 

1 head garlic crushed 

1 medium onion, minced 

1/4 cup tinapa or smooked fish flakes 

3 cups water 

1/2 teaspoon black ground pepper 

1 chicken broth cube 

1/4 cup atchuete soak in 1/2 cup hot water 

1 cup chicharon powder or chicharon pounded 

hard boiled eggs sliced 

chopped spring onions 

sliced calamansi
PANCIT PALABOK COOKING PROCEDURES

1. Cook noodles for 15-20 minutes and drain well. 

2. Saute, garlic, onion, add ground pork and stir fry until brown. 

3. Add tinapa or smoked fish flakes, annato liquid extract, water and chicken broth cube then bring to boil. 

4. Add chicharon powder or pounded chicharon, then simmer until sauce is thicken.( just add cornstarch dilluted in water if the sauce is not thick) 

5. Add cooked noodles then mix well until sauce evaporated. Remove from heat, put it in a plate and top with garnishing. (onion leaks or spring onion, slice boiled egg and calamansi. Then serve and enjoy. - See 

"PANCIT PALABOK RECIPE"

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"LECHE FLAN RECIPE"

LECHE FLAN INGREDIENTS

12 egg yolks, beaten

1 can (354 mL) evaporated milk (or whole milk)

1 can (410 mL) condensed milk
1/2 cup sugar

1/4 tsp. vanilla extract
water, for steaming

Caramel
3 tbsp. water
1 cup light brown sugar

LECHE FLAN COOKING PROCEDURES

1. Prepare individual llanera (or two 9 x 2 in. / 23 x 5 cm. flan molds); set aside.

2. Prepare the Caramel: In a saucepan, bring the water to a boil; reduce the heat to low before adding the sugar. 

3. Stir continuously for about 2 minutes or until the sugar caramelizes or turns amber. Immediately pour the caramelized sugar into prepared individual flan molds. Swirl the flan molds to evenly spread the caramel. Set the molds aside.

4. Prepare the steamer. Place a steamer in a large saucepan or a wok. Pour in water to just below the steamer; bring to boil.

5. In a bowl, combine evaporated milk, condensed milk, sugar and vanilla. Gently pass the beaten eggs through a strainer into the bowl. Stir to combine and mix thoroughly. Pour the mixture into the prepared flan molds containing the caramel.

6. Cover the molds with aluminum foil, arrange into the steamer (water should already boiling before placing the molds inside); steam for 30 minutes or until firm. Set aside to cool and then refrigerate for at least 2 hours.

7. To serve: Run a knife along the edges of the flan molds to loosen. For individual flans, turn the molds over onto a platter or individual plates. For a larger flans, place a platter on top of the mold; holding the platter tightly to the mold, quickly turn upside down. The flan should come out easily with the caramel on top.
Serves 6 to 8.

"LECHE FLAN RECIPE"

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"ARROZ CALDO RECIPE" or "RICE PORRIDGE"

ARROZ CALDO INGREDIENTS


2 tablespoons olive oil
1 onion, diced
2 cloves garlic, crushed
1 (5cm) piece fresh root ginger, peeled and thinly sliced
1kg chicken wings, split and tips discarded
1 teaspoon fish sauce for sprinkling, if desired
1.25L chicken stock
185g glutinous rice
1 tablespoon fish sauce
salt and pepper to taste
1 spring onion, chopped
1 lemon, sliced

ARROZ CALDO COOKING PROCEDURES

1. Heat the olive oil in a large pot over medium heat; cook and stir the onion, garlic and ginger in the hot oil until fragrant, about 5 minutes.

2. Add the chicken wings; cook and stir together for 1 minute. Stir the fish sauce into the pot, cover, and cook another 2 minutes.

3. Pour the chicken stock into the pot. Add the rice and stir. Bring the mixture to the boil; cover and cook for 10 minutes, stirring occasionally to assure the rice is not sticking to the bottom of the pot. 

4. Season with salt and pepper. 

5. Garnish with the spring onion, and serve with lemon slices and additional fish sauce, if desired.

"ARROZ CALDO RECIPE" or "RICE PORRIDGE"

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"PININYAHANG MANOK RECIPE"

PININYAHANG MANOK INGREDIENTS

1 kilo chicken, cut into serving pieces
2 red and green bell pepper, cut into cubes
1 cup pineapple chunks
1/2 cup pineapple juice
1 medium onion, chopped
3 cloves garlic, chopped
1 thumb-sized ginger, minced
3 tablespoons sugar
3 tablespoons soy sauce
1 teaspoon fish sauce or salt
1 teaspoon ground pepper
3 tablespoons cooking oil or butter
1 medium carrots, cut into cubes(optional)
2 medium potatoes, cut into cubes(optional)

PININYAHANG MANOK COOKING PROCEDURES

1. Sprinkle chicken meat with salt and pepper then marinate in pineapple juice for at least 30 minutes. Reserve marinade.

2. In a pan, heat cooking oil and fry carrots and potatoes until light brown. Drain and set aside.

3. In the same pan, reduce oil then saute onion, garlic and ginger until fragrant.

4. Add chicken meat then continue sauteing until golden brown.

5. Add soy sauce and marinade then simmer for 15 minutes or until chicken is almosttender. Add little water if necessary.

6. Add pineapple chunks, carrots, potatoes and bell pepper then simmer for 3 minutes.

7. Season with sugar and salt according to taste then simmer until vegetables aretender.

8. Remove from the heat then transfer to serving bowl. Serve with steamed rice.

TIPS

You can also add 1/2 cup evaporated milk if you prefer.

"PININYAHANG MANOK RECIPE"

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"CHOPSUEY RECIPE"

CHOPSUEY INGREDIENTS

1 cup chicken thigh fillets, cut into 1-inch cubes
1/2 cup chicken liver, cut into 1-inch cubes
1/2 broccoli, cut into florets
1/2 cauliflower, cut into florets
1/2 small red bell pepper, seeded and cut into strips
1/2 small bell pepper, seeded and cut into strips
1/4 small cabbage, cut into 1-inch thick strips
4 to 5 pieces baby corn, halved crosswise
5 to 6 quail eggs, hard boiled and peeled
1 small onion, peeled and sliced
1 to 2 cloves garlic, peeled and minced
1 tablespoon oil
1 tablespoon oyster sauce
1-1/2 teaspoons corn starch
water
salt and pepper to taste

CHOPSUEY COOKING PROCEDURES

1. Fill a bowl halfway with ice and enough water to cover ice. Add 1/2 teaspoon salt for each quart of water. Set aside.

2. In a sauce pan, add 3 cups of salted water and bring to a boil. 

3. Add carrots and cook for about 1 minute or until half done. With a slotted spoon, remove from pan and plunge into bowl of ice bath. 

4. Add broccoli and cauliflower to the boiling water and cook for about 2 to 3 minutes or until half done. 

5. With a slotted spoon, remove from pan and plunge into bowl of ice bath. Add cabbage to the boiling water and cook for about 30 seconds or until half done. 

6. With a slotted spoon, remove from pan and plunge into bowl of ice bath. 

7. Add peppers to ice bath and cook for about 1 minute or until half done. With a slotted spoon, remove from pan and plunge into bowl of ice bath. 

8. Reserve the poaching liquid. Drain vegetables from the ice bath when they are cold.

9. In a wok or wide skillet, heat oil over medium heat. Add onions and garlic and cook until softened. Add chicken and cook, stirring regularly, until color changes.

10. In a bowl, combine 2 cups of the reserved poaching liquid and oyster sauce. Add to skillet and bring to a boil.

11. Cook for about 5 to 7 minutes or until chicken is cooked through. 

12. Add liver and continue to cook for about 1 to 2 minutes or until liver is firm.

13. Add parboiled vegetables, baby corn and quail eggs, stirring gently to combine, and cook for about 3 to 5 minutes.

14. In a bowl, combine 1/4 cup of cold water and corn starch and stir until corn starch is dissolved. Add corn starch mixture to pan, stirring gently. 

15. Cook for about 1 to 2 minutes or until baby corn and eggs are heated through, vegetables are tender crisp and sauce has thickened. 

16. Season with salt and pepper to taste. Serve hot.

"CHOPSUEY RECIPE"

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"BISTEK TAGALOG RECIPE" OR "FILIPINO BEEF STEAK"

BISTEK TAGALOG RECIPE

½ kilo beef
¼ cup calamansi juice
¼ cup soy sauce
2 white onions
pepper
4 cloves of garlic, minced
cooking oil

BISTEK TAGALOG COOKING PROCEDURES

1. Sliced the beef around ¼-inch thick. Mix calamansi and soy sauce in a mixing bowl, add pepper, garlic and beef. Mix the ingredients well. Refrigerate the mixture and allow it to sit for 30 minutes.

2. Heat the skillet. Pour cooking oil and increase the heat for oil to become very hot.

3. Fry the slices of beef for about 3 minutes per each side or cook until brown. Do this in batches. Keep the marinade, it will be used later.

4. When you are finished with the beef, stir fry the onion rings in the remaining oil. Put back the beef in the skillet, then pour the marinade. Boil for 1 minute.

5. Remove the beef slices from the skillet and arranged it in a medium-sized platter. Topped with onion rings.

6. Pour the sauce over the beef and onions. Best when served hot and with white rice.

"BISTEK TAGALOG RECIPE" OR "FILIPINO BEEF STEAK"

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"PORK MENUDO RECIPE"

PORK MENUDO INGREDIENTS

1 pound boneless pork shoulder, cut into 1-inch cubes
1/2 cup liver, cut into 1-inch cubes
5 tomatoes, chopped
2 to 3 cloves garlic, peeled and minced
1 small onion, peeled and chopped
1/2 cup garbanzo beans
1 medium potato, peeled and cut into 1-inch cubes
1 large carrot, peeled and cut into 1-inch cubes
1 small red or green red bell pepper, cored, seeded and cut into 1-inch cubes
1/4 cup raisins
3 cups water
1 tablespoon fish sauce
1 tablespoon oil
1 teaspoon annatto powder
salt and pepper to taste

PORK MENUDO COOKING PROCEDURES

1. In a small bowl, dissolve annatto powder in 1/4 cup water. Set aside.

2. In a pot over medium heat, heat oil. Add onions and garlic and cook, stirring occasionally, until limp and aromatic. 

3. Add pork and cook until lightly browned. Add fish sauce and cook for about 2 to 3 minutes.

4. Add tomatoes and cook, mashing occasionally with back of spoon, until softened and releases liquid.

5. Add water and and annatto water and bring to boil. Lower heat, cover and simmer, adding more water in 1/2 cup increments as needed, until pork is tender.

6. Add garbanzo beans, raisins, potatoes and carrots. Continue to simmer for around 4 to 5 minutes or until potatoes and carrots are tender.

7. Add liver and bell peppers. Gently stir to combine. Cook for another 3 to 5 minutes or until liver is cooked through and sauce is thickened. Season with salt and pepper to taste. Serve hot.

"PORK MENUDO RECIPE"

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"BULALO RECIPE" or "FILIPINO BEEF MARROW STEW"

BULALO INGREDIENTS

1 1/2 lbs beef shank (with bone marrow), cut into chunks
1 small bundle chinese cabbage, pechay
1 small bundle bokchoy
1 small head cabbage, quartered
1 medium onion, quartered or sliced
6-7 cups water
2 pieces white or yellow corns, cut in halves
1 tablespoon fish sauce (patis)
1 tbsp whole peppercorns
Salt to taste

BULALO COOKING PROCEDURES

1. In a pot, simmer the beef shank for at least an hour or until tender.

2. Remove the scum that rises above the soup. Add more hot water if necessary.

3. When beef is fork tender, add the onion, salt, whole peppercorn and corn. Let stand for 5-8 minutes.

4. Add the cabbage, chinese cabbage and bokchoy. Season with fish sauce according to taste.

5. Remove from heat. Serve hot. Enjoy!

"BULALO RECIPE" or "FILIPINO BEEF MARROW STEW"

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"NILAGANG BAKA RECIPE" or "BEEF STEW RECIPE"

NILAGANG BAKA INGREDIENTS

1 kilo beef shank
8 potatoes cut the same size as the beef
1 bundle Pechay (Bok choy) cut into 2 pieces
1 small cabbage, quartered
5 onions, diced
4 tablespoons of patis (fish sauce)
10 corns of black pepper
1 liter of water
Salt and pepper to taste

NILAGANG BAKA COOKING PROCEDURES

1. In a big casserole, place beef and pour in water the water level is just above the meat.

2. Bring to boil and let it simmer for 10 mins then remove scum or dirt on top while simmering.

3. Add onions, cover & simmer for 1 to 1 and 1/2 hrs or until beef is tender, if using pressure cooker it will only take 30 mins.

4. Add enough water, beef cube & potatoes, continue to simmer until potatoes are cooked.

5. Add peppercorn, ground pepper, & fish sauce.

6. Add the cabbage then the pechay, cover then simmer for 2 mins. Do not over cook the vegetables.

7. Salt and pepper to taste.

8. Serve steaming hot in a bowl and plain white rice.

"NILAGANG BAKA RECIPE" or "BEEF STEW RECIPE"

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"NILAGANG BABOY RECIPE" or "PORK NILAGA RECIPE"

NILAGANG BABOY INGREDIENTS

1 1/2 lbs pork (ribs or belly) or beef
1 small bundle bokchoy
1 small head cabbage, quartered
1 medium onion, quartered or sliced
6-7 cups water
2 pieces potatoes, quartered (optional)
1 tablespoon fish sauce (patis)
1 tbsp whole peppercorns
Salt to taste

NILAGANG BABOY COOKING PROCEDURES

1. Simmer the beef shank for at least an hour or until tender in a pot.

2.Remove the scum that rises above the soup. Add more hot water if necessary.

3. When meat is fork tender, add the onion, salt, whole peppercorn, potatoes and corn. Let stand for 5-8 minutes.

4. Add the cabbage, chinese cabbage and bokchoy. Season with fish sauce according to taste.

5. Remove from heat. Serve hot. Enjoy!

"NILAGANG BABOY RECIPE" or "PORK NILAGA RECIPE"

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"PORK ADOBO RECIPE" or "ADOBONG BABOY RECIPE"

PORK ADOBO INGREDIENTS

1 kg Pork cubes
1/2 cup Soy sauce
1/2 cup Vinegar
1/2 cup whole garlic cloves
2 pcs bay leaf
1/2 tbsp whole peppercorn
2 tbsp oil
1/4 cup brown sugar
1 liter water

PORK ADOBO COOKING PROCEDURES

1. Marinade pork in soy sauce, vinegar, garlic, bay leaf and pepper for 30 minutes.
2. Drain and set aside.

3. Heat oil in pan on high flame.
4. Saute pork and add the brown sugar.
5. Brown pork, or wait until sugar caramelizes.
6. Add in remaining marinade and water. Boil for 5 minutes.
7. Lower the heat and simmer until tender (about 40-60 minutes).Sauce should have a syrup-like consistency.

""PORK ADOBO RECIPE" or "ADOBONG BABOY RECIPE""

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"SCRAMBLED EGG RECIPE"

SCRAMBLED EGG INGREDIENTS

2 eggs
2 tbsp. milk
salt and pepper
1 or 2 tsp. butter (or bacon fat or vegetable oil)

SCRAMBLED EGG COOKING PROCEDURES

1. Break eggs into bowl. Add milk and season with salt and pepper. Beat with fork.

2. In a small heavy skillet, melt butter (or heat bacon fat or vegetable oil) over medium-low heat. Tip pan so bottom of pan is completely greased with fat.

3. Pour in egg mixture. Using rubber spatula, stir to create curds, and pushing the eggs from the edge of the skillet towards the center. Cook until set for 3 to 4 minutes.

4. Serve when eggs are cooked through, but are still moist and shiny.

SCRAMBLED EGGS WITH CHEESE

Follow exactly the standard recipe above except that you add 2 tbsp. shredded cheese and 1/2 tsp. minced onion to the egg mixture.

"SCRAMBLED EGG RECIPE"

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"CHICKEN CURRY RECIPE"

CHICKEN CURRY INGREDIENTS

2-3 tbsp. oil
3 potatoes, peeled, quartered and fried
1 lb. chicken, cut into serving pieces
3 cloves garlic, minced
1 large onion, quartered
1 tbsp. patis (fish sauce)
3 tbsp. curry powder
salt and pepper
1 cup water
1 red bell pepper, cut into big squares
1 green bell pepper, cut into big squares
3 celery stalks, cut into 1-1/2” long
1 cup coconut milk or evaporated milk

CHICKEN CURRY COOKING PROCEDURES

1. Pan fry potatoes. Set aside.

2. In the same pan, fry chicken pieces and brown a little.

3. Add garlic and onion. Sauté for a few minutes until soft.

4. Pour in patis and season with curry powder, salt and pepper. Stir for 2 minutes.

5. Add water. Cover and bring to a boil. Lower the heat; add celery, bell peppers and fried potatoes. Simmer for 3 minutes or until half done.

6. Add milk and stir occasionally. Cook for another 7 minutes (or lesser when using evaporated milk because the liquids will curled).

7. Remove from heat. Serve hot!

"CHICKEN CURRY RECIPE"

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"LECHON KAWALI RECIPE"

LECHON KAWALI INGREDIENTS

Pork Belly or Liempo
Onions
Salt
Peppercorns
White Pepper
2 pounds Pork Belly, whole slab
6-8 cups Water
2 medium onions, cubed
3 tablespoons Salt
1 teaspoon Peppercorns
Cooking oil for fryingFor seasoning the meat before deep-frying:
1 tablespoon Salt
1/2 tablespoon Ground White Pepper



LECHON KAWALI COOKING PROCEDURES

1. In a large pot over medium high heat, boil the pork belly with the water. Spoon out the grayish meat protein that floats on the water and discard.

2. Turn the heat down, add the onions, salt and peppercorns and simmer for 20-25 minutes or until the pork is tender.

3. Scoop out the pork and pat it dry with paper towel before deep-frying. (Or you can wrap it and freeze for frying at a later time).

4. Heat up the oil on your deep-fryer. The temperature setting should be 350 degrees Fahrenheit. Deep-fry for 15-20 minutes or until the skin is nice and crisp.

5.Serve with rice and Lechon Sauce.

"LECHON KAWALI RECIPE"

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"ADOBONG MANOK RECIPE" or "CHICKEN ADOBO RECIPE"

CHICKEN ADOBO INGREDIENTS

500 grams chicken, cut into serving pieces
1/2 cup soy sauce
1/3 cup vinegar
3 gloves garlic, crushed
1 teaspoon peppercorns
3 pieces bay leaves(laurel)
1 tablespoon sugar salt to taste
1/4 cup cooking oil
1 cup water



CHICKEN ADOBO COOKING PROCEDURES

1. In a pot, combine chicken, garlic, bay leaves, peppercorns and soy sauce. Marinate for at least 30 minutes or overnight.

2. Drain garlic and chicken then reserve the sauce. Set aside.

3. In a sauce pan, heat oil and fry marinated chicken for 3 minutes or until golden brown. 2. Pour marinade and add water. Simmer for 20 minutes or until chicken is tender.

4. Pour vinegar and simmer for another 5 minutes then season with salt and sugar according to taste.

5. Remove from heat then transfer to serving bowl. Serve with steamed rice.

"ADOBONG MANOK RECIPE" or "CHICKEN ADOBO RECIPE"

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"BLACK SAMBO RECIPE"

BLACK SAMBO INGREDIENTS

First layer:

Nestle Cream 1 can big
Condensed milk 1 can big
Knox unflavored Gelatin 2 packs

Second layer:
Evaporated milk 1 can big
White sugar 1 cup
1/2 cup Hershey’s or Ricoa unsweetened chocolate, melt in 1 cup hot water
Knox unflavored Gelatin 2 packs

Hershey’s Syrup (original chocolate flavor) for drizzle on top of each slice

BLACK SAMBO COOKING PROCEDURES

First layer:

1. Melt 2 packs of of Knox in 1/2 cup cold water.

2. Mix Nestle cream and condensed milk in a pan under low fire.

3. Add the melted Knox to the Nestle cream and condensed milk mixture and continue stirring for about 10 minutes under low fire.

4. Place half of the mixture in 13×9 pan (if u want to make 4 layers) and let cool.

5. Refrigerate for at least 2 hours before adding next layer. Or freeze for 15 minutes for fast results. Make sure that it is already formed before you pour the next layer.

Second layer:
1. Melt 2 packs of Knox in 1/2 cup cold water

2. Mix evaporated milk, sugar, and melted chocolate in a pan under low fire.

3. Add the melted Knox to the milk, sugar and chocolate mixture and continue stirring for 10 minutes under low fire.

4. Set aside mixture and let it cool. When it is cool enough place mixture on top of the first layer and refrigerate. You can make 2 or 4 layers.

5. Let it cool for 2 hours before serving but we suggest you refrigerate it overnight to make sure that Black Sambo dessert is completely formed.

To serve Black Sambo, drizzle Hershey’s Chocolate Syrup on top of each slice.

"BLACK SAMBO RECIPE"

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