Pork / Chicken Adobo 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 rice.
Adobo Cooking Tips:
You have the option to add crushed ginger to the onions and garlic when sauting. Ginger adds
a unique flavor to your pork/chicken adobo.
Crispy Pata Recipe
Preparation & drying: 4 hours to 1 day
Estimated cooking time: 20 minutes
Crispy Pata Ingredients:
1 Pata (front or hind leg of a pig including the knuckles)
1 bottle of soda (7Up or sprite)
1 tablespoon of salt
2 tablespoons patis (fish sauce)
1/2 tablespoon baking soda
1 tablespoon of monosodium glutamate (MSG)
4 tablespoons of flour
Enough oil for deep frying
Enough water for boiling
Crispy Pata Cooking Instructions:
Clean the pork pata by removing all hairs and by scraping the skin with a knife. Wash
thoroughly.
Make four to five inch cuts on the sides of the pata.
On a deep stock pot, place the pata in water with soda and salt. Bring to a boil and simmer for
20 minutes.
Then add the baking soda and continue to simmer for another 10 minutes.
Remove the pata from the pot and hang and allow to drip dry for 24 hours.
An alternative to this is to thoroughly drain the pork pata and refrigerate for a few hours.
After the above process, rub patis on the pata and sprinkle flour liberally.
In a deep frying pot, heat cooking oil and deep fry the pork pata until golden brown.
Chicken Empanada Recipe
Ingredients
Filling
1 1/2 lb boneless chicken breast, cut into cubes
1 piece medium-sized onion, minced
1 tablespoon garlic, minced
1 cup potato, diced
1 cup carrot, diced
1 cup green peas
1/4 cup raisins
1/2 tsp. salt
1/2 tsp. ground black pepper
1 tsp. sugar
1/2 piece chicken cube
2 tbsp. cooking oil
Dough
3 cups flour
4 tbsp. sugar
6 tbsp. water, cold
1 piece raw egg
1 cup butter, cold
1/2 tsp. baking powder
1/2 tsp. salt


Cooking Procedure
Make the Filing by pouring the cooking oil in a pan and then allow it to heat-up
Once the oil is hot, saut the garlic and onions
Add the chicken breast then cook until color turns light brown (about 5 minutes)
Add water and chicken cube then simmer for 10 minutes
Put-in carrots and potatoes and simmer for 5 minutes
Add the green peas, raisins, and sugar then simmer for another 5 minutes
Sprinkle salt and pepper. Turn off the heat, drain the excess liquid, and set aside.
Make the dough by combining the dry ingredients in a mixing bowl starting with the flour, sugar,
baking powder, and salt. Mix well using a wire whisk.
Cut the butter into small thin pieces place in the mixing bowl with the dry ingredients. (The butter
should be cold and solid before doing this)
Add water gradually and mix all the ingredients thoroughly until dough is formed. You may use a
pastry blender to ease the process.
Divide the dough into individual pieces by grabbing a piece from the whole mixture and rolling it
in your hand until a spherical shape is formed. Do this until all the dough is consumed. Set aside
in a cool place for at least 20 minutes
Flatten the spherical dough by pressing it with your palm against a flat surface. Use a rolling pin
to flatten it fully while creating a round shape.
Arrange about a quarter to half a cup of filling (the chicken that you cooked in the first few steps)
at the middle of the flattened dough. Fold the dough so that opposite ends meet (you should
have formed a half moon shaped dough) then press the edges and seal.
After all the fillings are consumed, crack the egg and separate the white from the yolk. Beat the
egg white lightly and mix a little water. Glaze the crust by brushing the egg wash.
Put a wax paper on top of a baking tray or grease the baking tray then arranged the sealed
doughs.
Pre-heat oven at 400 degrees Fahrenheit for 10 minutes. Bake the sealed doughs for 25
minutes at the same temperature.
Remove from the oven.
Serve hot. Share and Enjoy!
Longganisa (Filipino Sausage) Recipe
Estimated preparation & cooking time:
1 hour (excluding standing and refrigeration time)
Longganisa Ingredients:
1 kilo ground pork (include the pork fat)
1 spoon salt
1 spoon brown sugar
1 spoon paprika
1/4 teaspoon saltpeter (salitre)
1/2 teaspoon crushed laurel leaves
1/2 teaspoon ground black pepper
1/2 teaspoon red peppers, minced
4 cloves of garlic, crushed then minced
1/4 cup vinegar


1/8 cup soy sauce
Sausage casings
Longganisa Cooking Instructions:
In a big mixing bowl, combine all ingredients except the sausage casings
Mix well and let stand for an hour
Tie one end of the sausage casing and slowly fill the casing with the ground pork mixture until
the end of the casing, then tie the end
Tie the middle of the sausage casing in intervals of about 3 inches.
Keep refrigerated for 2 to 3 days
To cook, boil longganisa in 1/2 cup of water on a pan or wok. Water will soon evaporate then oil
will ooze from the longganisa. Fry it on its own oil or add a few tablespoons of cooking oil and
continue to cook for 5 to 10 minutes or until the sausage casings turn brownish
Longganisa Serving Tips:
Please take note:
Longganisa is ideally served with steamed rice or Fried Rice
Bibingka
Ingredients:


2 cups rice flour
1 cup light brown sugar
1 tbsp. baking powder
3 eggs, beaten
3 tbsp. unsalted butter, melted
1 can (400 mL) coconut milk
1 banana leaf (optional)
1 tbsp. unsalted butter, sliced
2 tbsp. fresh (or frozen) grated coconut
(Conversion Tables for Cooking)

Cooking Procedures:
Preheat oven to 325F (160C). Prepare a lightly greased 8 x 3 in. round baking pan.
Alternatively, lined with banana leaf, if using (cut according to the size of the pan); set aside.
The banana leaf adds fragrance to the cake when cooked. To make individual cakes, line a 4 in.
wide and 2-1/4 in. deep mini pan with 5 in. banana leaf (if using).
In a bowl, place rice flour, brown sugar, baking powder, eggs, melted butter and coconut milk;
mix thoroughly.
Pour batter mixture into prepared pan. Bake for 1 hour or until browned (a toothpick inserted in
the center comes out clean).
Place the cake onto a serving platter and put butter slices on top. Sprinkle with grated coconut.
Serves 4 to 6
Halo-Halo
Estimated preparation time: 50 minutes

Halo Halo Ingredients:
1 ripe large banana
2 ripe mangoes or 1 cup canned ripe mango
1 cup firm gelatin set into gel and cut into 1/2-inch cubes
1 cup canned ripe jackfruit
1/2 cup sweet corn or chick peas (garbanzos)
1 cup young shredded coconut, fresh or canned
1 cup cooked sweet yams or (ube halaya) glutinous purple yam cut into 1-inch cubes
2 cup shaved ice
2 cup milk
4 scoops of favorite ice cream
1/2 cup chopped peanuts or rice krispies
Cooking Procedure
Peel mangoes and slice the meat into 1/2-inch cubes. Discard the seeds.
Prepare 4 tall glasses. Divide each ingredient into 4 equal parts.
In each glass place 1/4 of each ingredient, adding layer by layer starting with corn or chick peas,
cooked sweet yams, jackfruit, bananas, coconut, and gelatin.
Top with 1/2 cup shaved ice.
Pour 1/4 cup milk over shaved ice and top with a scoop of ice cream.
Sprinkle nuts or rice krispies over it.
NOTE: Individual persons may eat as it is or mix the whole concoction before eating. Some of
the ingredients above, such as corn or fruits may be substituted with cherries, crushed
pineapple, papaya, or any other ripe fruits in season.
Turon
Cooking Bananas like Saba or ripe Plantain
Spring Roll Wrappers
Jackfruit or langka, optional
Brown Sugar
Cooking Oil
INGREDIENTS

6-8 pieces ripe bananas, cut in half lengthwise, about 3"length
12 - 15 strips of jackfruit
12 - 15 pieces spring roll wrappers
1 cup brown sugar
Cooking oil for frying
PREPARATION TIME: 5 minutes
COOKING TIME: 20 minutes

Separate the spring roll wrappers arrange your plates in sequence: sliced banana, sugar, and
jackfruit.
Lay the wrapper, dip the banana in sugar and put on one end of the wrapper, lay a slice of
jackfruit on top.
Fold starting at the end of the wrapper with the filling, fold the 2 sides in, and then roll up to the
end. Seal the end with water.
Heat up the oil in medium heat and fry the turon with the sealed end side down first (to keep it
sealed). Cook until slightly browned and flip.
Fry the other side, and once slightly browned, sprinkle sugar (1 tablespoon per roll) onto the oil
to caramelize and glaze the fried roll.
Cook until golden brown.
Lumpia
Ingredients:
1 lb. ground pork
1 cup chopped shrimps
1/4 cup finely chopped onions
1/2 cup finely chopped carrots
2 whole eggs
3 tbsp. soy sauce
3 dashes of sesame oil
Salt and pepper
Lumpia wrapper
Vegetable oil, for frying
Cooking Procedures:
In a bowl, combine all ingredients. Mix until well blended.
Wrap into thin rolls in lumpia wrapper. Fry in deep hot oil.
Drain on paper towels. Transfer to serving platter. Serve with your favorite dipping sauce
(ketchup, sweet and sour sauce etc.)
Fried Chicken Recipe
Estimated cooking time: 45 minutes
Fried Chicken Ingredients:
1 1/2 kilo chicken, cut into pieces
1/4 cup of white vinegar
5 cloves of garlic, crushed
1 cup of water


2 cups cooking oil
Salt and pepper to taste
Fried Chicken Cooking Instructions:
In a pot, simmer chicken in vinegar, garlic, water, salt and pepper.
Remove just before the chicken is fully cooked.
Strain off liquid.
In a frying pan or wok, heat oil and deep fry the chicken until golden brown
Place on paper towel to remove excess oil
Serve hot with rice and sliced cucumber or atchara (pickled & grated green papaya) on the side.
Filipino Lechon Recipe or Roasted Pig Ham or Pork Recipe
Ingredients:
1 whole pig (about 20 kilos)
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
Filipino Lechon Recipe or Roasted Pig Ham or Pork Recipe Cooking Instructions:
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.
Rub with salt and pepper inside and out.
Rub soy sauce on the skin of the pig. This will make it nicely red when roasted.
Stuff the belly of the lechon with lemon grass along with Saba and gabi. Sew to close.
Skewer the pig and split roast over live charcoal or traditionally, in some parts of Cebu, under
live fire. Roast until crisp.
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.