Sinigang Recipe Pork / Chicken Adobo Recipe Estimated cooking and preparation time: 1 hour Pork Sinigang Ingredients:

3/4 kilo Pork, cut into chunks 3 tomatoes, sliced 2 onions, diced 5 cloves of garlic, minced 100 grams Kangkong (river spinach) 100 grams String beans 2 pieces horse radishes, sliced 3 pieces gabi (taro), pealed 2 pieces sili pag sigang (green finger pepper) 200 grams sampalok (tamarind) 3 tablespoons of patis (fish sauce) 1 liter of rice wash or water Sinigang Cooking Instructions: 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, saut 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 and simmer for 10 minutes then add the string beans, kangkong and sili (for spice-optional). Let boil for 2 minutes. Serve piping hot. Instead of sampalok fruit (tamarind), you can substitute it with any commercial souring seasoning like Knorr sampalok seasoning or tamarind bouillon cubes for this pork sinigang recipe. Estimated cooking time: 50 minutes Adobo Ingredients: 1/2 kilo pork cut in cubes + 1/2 kilo chicken, cut into pieces or choice of either 1 kilo of pork or 1 kilo of chicken 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 Adobo Cooking Instructions: 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. Adobo Cooking Tips: You have the option to add crushed ginger to the onions and garlic when sauting. Ginger adds a

Sinigang Cooking Tip:

unique flavor to your pork/chicken adobo.

Pork Steak / Beef Steak Filipino Style Recipe Estimated time to prepare and cook: 50 minutes 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 Instructions: 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.

Tinolang Manok (Chicken Ginger Stew) Recipe Estimated cooking time: 45 minutes Tinola Manok 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) or mallunggay leaves 1 liter of water 5 garlic cloves, minced 1 red onion, diced 4 tablespoons oil 2 tablespoons patis (fish sauce) Tinolang Manok Cooking Instructions: In a stock pot, heat oil and saut garlic, onion and ginger. Add water and the chicken. Bring to a boil and simmer for about 20 minutes or until chicken is almost done. Season with patis 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 on a bowl with plain rice on the side.

 Sprinkle the sugar or monosodium glutamate (vetsin) Add the long green chili Mix well and bring to a boil Simmer for 3 minutes Serve hot with steamed rice Seafood with Oyster Sauce Cooking Tips: Mixed Seafood with Oyster Sauce Recipe Estimated cooking time: 30 minutes Seafood with Oyster Sauce Ingredients: 1 kilo of seafood (any one or a combination of crabs, prawns, squid, clams, mussels and any seafood) 1 large onion, diced spring onions (cut 1 inch long) 1 thumb sized ginger, sliced into strips 1/2 teaspoon of sugar or monosodium glutamate 1/3 cup of oyster sauce 2 pieces green finger pepper (sili pag sigang) chopped 3 table spoons of cooking oil or olive oil 1/3 cup water Salt and pepper to taste Cooking Instructions: Cut crabs into 2 or 4 if very big Steam crabs and prawns for 5 minutes Clean squid and cut into 1 inch long sections On a big wok, saut garlic until golden brown, then add ginger and onions, saut for a minute more Add water and bring to a boil Add squid, clams, mussels and other uncooked seafood. Boil for 5 minutes Add crabs and shrimp Add the oyster sauce Salt and pepper to taste Add the long green chili earlier if you prefer your mixed seafood with oyster sauce hot. The above recipe can be used for just one type of seafood like crabs only or a combination of many including fish.