Filipino Recipe

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Pesang Tilapia
Ingredients:
1 big-sized tilapia or any fish, cleaned and cut into serving pieces
1 onion, chopped
1 thumb-sized ginger, slice thinly
2 onion leeks, chopped
1 teaspoon peppercorns
4 tablespoons fish sauce
1/4 head cabbage or a bunch of pechay
3/4 liter rice washing or water
salt to taste
1 medium-sized potatoes, quartered(optional)
Procedures:
1. In a pot, heat oil then saute ginger, onion and onion leeks.
2. Add potatoes and peppercorns then continue sauteing for a minute.
3. Pour rice washing and bring to boil then season with fish sauce.
4. Add fish then simmer for 3 minutes. Adjust seasoning according to taste.
5. Add cabbage then simmer for another 2 minutes. Turn off the heat.
6. Transfer to serving bowl then serve immediately.
Denengdeng na Labong at Saluyot
Ingredients:
500 grams bamboo shoots(labong), sliced
2 bundles jute leaves(saluyot) , trimmed
4 slices milk fish or tilapia(fried or grilled),(optional)
3 tablespoons fermented fish(bagoong isda)
1 onion, chopped
4-6 cups water
salt to taste
Procedures:
Part 1
1. In a pot, pour water then add bamboo shoots. uncover and simmer for at least 40 minutes
or until soften. Drain and set aside.
Part 2
1. In a bowl, dilute bagoong isda in 2 cups hot water, strain and reserve the juice.
Part 3
1. In a pot, boil 4 cups water then add onion.
2. Pour the juice from bagoong isda and simmer for a minute. Remove the scum that rises.
3. Add labong and simmer for 3 minutes. Add jute leaves and fried fish then season with salt.
4. Simmer for a minute then turn off the heat. Serve with steamed rice
Crispy Fried Tahong

Estimated time of preparation: 8 minutes
Estimated time of cooking: 10-15 minutes
Good for 3-5 persons.
Ingredients:
1 kilo mussels(tahong), cleaned with beard removed
1 thumb-sized ginger, sliced and pound
3/4 cup flour
1/4 cup cornstarch
1/4 teaspoon ginger powder
1/2 teaspoon salt
1/4 teaspoon ground pepper
oil for frying
Procedures:
Part 1
1. In a pan, place ginger and mussels with enough water. Bring to boil until the shells open.
2. Drain then remove the mussels from the shell. Set aside.
Part 2
1. In a bowl, mix flour, cornstarch, ginger powder, salt and pepper.
2. Dredge the mussels in flour mixture until well coated. Set aside.
Part 3
1. In a frying pan, heat oil then fry mussels until golden brown and crisp. Drain on paper
towels.
2. Transfer to serving plate then serve with spicy vinegar.
Ginataang Papaya
Estimated time preparation and cooking: 20-30 minutes
Good for 3-4 persons
Ingredients:
1 medium-sized papaya, cut into serving pieces
2 cups coconut milk
3 cloves garlic, minced
1 onion, chopped
1 thumb-sized ginger, thinly sliced
1 piece dried salted fish(daing or tinapa), shredded
fish sauce or salt and pepper to taste
1 piece chili finger(siling labuyo), chopped(optional)
1 bunch malunggay leaves(optional)
Procedures:
1. In a pan, heat oil and saute garlic, onions and ginger.
2. Pour coconut milk and bring to boil.
3. Add papaya, fish sauce and pepper and simmer on low heat until half-cooked.
4. Add dried salted fish, chili finger and simmer until papaya is soft.
5. Adjust seasoning according to taste. Add malunggay leaves and simmer for 1 minute.
6. Remove from heat and serve with steamed rice.
Chicken Steak
Estimated time of preparation and cooking: 40 minutes.
Ingredients:
1/2 kilo chicken fillet
1 tablespoon calamansi juice
3 gloves garlic, minced
1 onion, sliced in rings
2 tablespoons soy sauce
1 teaspoon salt
1 teaspoon ground pepper
3 tablespoons cooking oil
Procedures:
Part 1
1. In a bowl, combine chicken, calamansi, garlic, soy sauce, salt and pepper. Marinate for 30
minutes inside the fridge.
Part 2
2. In a pan, heat cooking oil over medium heat. Lighty fry the onion rings. Remove from pan
and drain. Set aside
Part 3.
3. In the same pan, Add the marinated chicken, stir-fry until tender and start to sizzle.
4. Transfer to a serving platter including the oil and sauce.

5. Garnish with onion rings.
6. Serve hot and enjoy!
Porkchop Aloha
Estimated time of preparation and cooking: 30-40 minutes
Good for 10 servings
Ingredients:
10 pieces porkchops
1 big can pineappleslices/chunks/tidbits, reserve the juice
1 white onion, diced
1 green bell pepper, diced
1/2 cup sweet soy sauce
2 tablespoons butter
salt and pepper to taste
1/2 cup honey(optional)
2 tablespoons brown sugar(optional)
Procedures:
Part 1
1. In a bowl, season porkchops with salt and pepper.
2. In a non-stick pan, melt butter then fry porkchops for 5 minutes each side or until tender.
Set aside.
Part 2
1. In a same pan, saute onion and bell pepper.
2. Pour pineapple juice, soy sauce, honey and brown sugar then bring to boil.
3. Add porkchops and pineapple slices. Cover and simmer for 2 minutes in low heat.
4. Adjust seasoning according to taste. Transfer to serving plate then serve.
Notes:
1. You may also used barbecue sauce
Ginataang Pusit
Ingredients:
1 kilo fresh squid
2 cups coconut cream
1 onion, chopped
1 small piece ginger, sliced
3 long green peppers(siling haba), chopped(optional)
2 pieces bay leaves(laurel)
4 tablespoons calamansi or lime juice
Procedures:
Part 1
1. To clean the squid, pull the head and remove the plastic-like cartilage.
2. Then push the head in, popping out the hard beak and discard it.
3. Rub off the outer skin leaving the white meat then wash the squid very well under running
water.
4. Cut into rings then set aside.
Part 2
1. In a pan, heat cooking oil then saute the ginger, onions and garlic.
2. Add the squids and calamansi juice then stir cook for a few seconds.
3. Pour coconut cream, bay leaves, green chili then bring to boil. Add a little water if
necessary.
4. Season with salt and ground pepper then simmer uncovered for a minute(Dont
overcooked, squid will become tough).
5. Remove from heat then serve hot immediately.
Chicken Sisig
Estimated time of preparation: 10 minutes(plus marinating time)
Ingredients:
1 kilo chicken fillet

300 grams chicken liver
3 gloves garlic, chopped
2 onions, chopped
4 pieces green chili(siling haba), chopped
1 tablespoon olive oil
2 tablespoons oyster sauce
Salt and pepper to taste
calamansi
3 pieces red chili(siling labuyo), chopped(optional)
1/2 tablespoon mayonnaise(optional)
1 raw egg(optional)
Procedures:
Part 1
1. In a bowl, season chicken fillet and liver with salt and pepper.
2. In a pan, heat oil then fry fillet and liver until color turns to golden brown.
3. Let it cool then chopped into small pieces. Set aside.
Part 2
1. In a same pan, heat oil then saute garlic and onions.
2. Add chicken fillet and liver, crush the liver while cooking.
3. Add chopped chili, soy sauce, oyster sauce and ground pepper. Mix well.
4. Stir fry until the sauce is almost absorb then add mayonnaise. Stir well.
5. Transfer to sizzling plate and add fresh egg on top then serve with calamansi. Done
Sauteed String Beans and Chicken

Ingredients:
1 bunch string beans(sitaw), cut into 2-inch lengths and ends discarded
1/4 kilo chicken breast, cut into small pieces
1 onion, chopped
1 tablespoon oyster sauce
1/4 cup water

Procedures:
1. In a pan, heat oil then saute garlic and onion until translucent.
2. Add chicken and salt then stir cook until light brown and tender.
3. Pour water, soy sauce, oyster sauce and pepper then simmer for 5 minutes.
4. Add string beans, stir and simmer for another 3 minutes or until string beans in tender.
5. Adjust seasoning then remove from heat. Serve hot with steamed rice. Enjoy!
Chicken Binakol
Estimated time of preparation and cooking: 45 minutes. Good for 4-6 persons.
Ingredients:
1 kilo chicken, cut into serving pieces
2 pieces green papaya or chayote(sayote), cut into serving pieces
1 cup chili leaves or malunggay leaves
1 thumb-sized ginger, cut into strips
4 cloves garlic, crushed
1 onion, chopped
2 tablespoon fish sauce(patis)
6 cups coconut water
1 cup coconut meat
4 tablespoon vegetable oil
5 stalks lemongrass(tanglad), cut into 1 inch and pounded
Procedures:
1. In a sauce pan, heat oil then saute ginger, garlic, onion and lemongrass.
2. Add chicken and continue sauteing until light brown then season with fish sauce.
3. Pour coconut water, coconut meat then simmer for 30 minutes or until chicken is tender.
Add water if necessary.
4. Add in papaya then simmer for another 5 minutes or vegetables are tender but not
overcooked.
5. Season with salt and pepper according to taste.
6. Add chili leaves then turn off the heat. Let stand for a few minutes to cook the leaves.
7. Transfer to a serving dish and serve. Enjoy!
Pininyahang Manok Recipe

Estimated time of preparation: 15 minutes(plus marinating time)
Ingredients:
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
1 teaspoon fish sauce or salt
3 tablespoons cooking oil or butter
1 medium carrots, cut into cubes(optional)
2 medium potatoes, cut into cubes(optional)
Procedures:
Part 1
1. Sprinkle chicken meat with salt and pepper then marinate in pineapple juice for at least
30 minutes. Reserve marinade.
Part 2
1. In a pan, heat cooking oil and fry carrots and potatoes until light brown. Drain and set
aside.
Part 3
1. In the same pan, reduce oil then saute onion, garlic and ginger until fragrant.
2. Add chicken meat then continue sauteing until golden brown.
3. Add soy sauce and marinade then simmer for 15 minutes or until chicken is almost tender.
Add little water if necessary.
4. Add pineapple chunks, carrots, potatoes and bell pepper then simmer for 3 minutes.
5. Season with sugar and salt according to taste then simmer until vegetables are tender.
6. Remove from the heat then transfer to serving bowl. Serve with steamed rice.
Tips:
1. You can also add 1/2 cup evaporated milk if you prefer.
Sinabawang Tilapia
Ingredients:
2 pieces medium-sized tilapia, scales removed and cut diagonally into half
1 onion, chopped
1 thumb-sized ginger, sliced
3 pieces tomatoes, chopped
3 cups water
1 bunch sweet potato tops(talbos ng kamote)
Procedures:
1. In a pan, heat oil then saute ginger, garlic, onion and tomatoes until soft.
2. Add tilapia then cook for a few minutes until slightly brown.
3. Pour water and simmer for 3 minutes then season with salt and pepper.
4. Add sweet potato tops then simmer for another minute.
5. Transfer to serving bowl then serve hot with steamed rice.
Ginataang Sitaw at Kalabasa Recipe

Ingredients:
1/2 squash(kalabasa), peeled and cut into cubes
1 bundle string beans(sitaw), cut in 3 inches long.
1/ 4 kilo pork diced or 1 cup shrimp meat
3 tbsp fish sauce or 1 tbspshrimp paste
1 can coconut milk
1 small onion, chopped
2 pieces green chili(siling haba)
cooking oil
Ingredients:
1. In a saucepan, heat cooking oil and fry pork meat until color turns to light brown.
2. In the same pan, saute onion and garlic. Season with fish sauce then mix well.
3. Pour in coconut milk and bring to a boil.
4. Add the squash and string beans then simmer until vegetables are half-tender. Add water
if necessary.
5. Add green chili then season with salt and pepper according to taste.
6. Remove from heat then serve and enjoy.
Adobong Tahong
Ingredients:
1 kilo mussels(tahong), cleaned with beard removed
1/4 cup soy sauce
4 tablespoons vinegar
3 cloves garlic, chopped
1 onion, chopped
1 thumb-sized ginger, cut in strips
2 pieces bay leaf
1/2 cup mussels broth
sugar, salt to taste
chopped spring onion for garnishing(optional)
Procedures:
Part 1
1. In a pot, place mussels and ginger then pour enough water. Bring to boil until the shells
open.
2. Remove the mussels from the shell. Set aside mussels and the broth.
Part 2
1. In a pan, heat oil and saute onion, garlic and ginger.
2. Add mussels, soy sauce, vinegar, bay leaf, peppercorns and chili flakes.
3. Pour broth and simmer for 5 minutes or until the sauce is almost absorb.
4. Season with sugar, salt according to taste.

5. Transfer to serving plate then sprinkle with spring onion. Serve with steamed rice.
Sweet and Spicy Calamares

Sweet and spicy calamares is comprises a squid as main ingredient. Normally the squid cut
into rings then mix with batter then deep fried for a minute. Mix to coat in a sweet and spicy
sauce made of honey, hot sauce and Worcestershire sauce.
Ingredients:
500 grams squid, clean and cut into rings
1 egg, beaten
3/4 cup flour
1 cup breadcrumbs(optional)
vegetable oil for frying
1/2 cup liquid honey
3 tablespoons hot sauce
1 tablespoon Worcestershire sauce
Procedures:
Part 1
1. In a small bowl, combine honey, hot sauce and Worcestershire sauce. Mix well and set
aside.
Part 2
1. In a bowl, combine flour, salt and pepper. Mix well.
2. Add squid then dip in beaten egg then roll in breadcrumbs. Set aside.
Part 3
1. In a frying pan, heat oil and fry the squid for 1 minute or until golden brown. Do not
overcooked.
2. Remove squids and drain on paper towels.
3. Transfer the fried calamares in serving plate and pour the sauce on top. Mix to coat then
serve.
Pork Sisig
pork sisig is a popular spicy and sour appetizer that usually served as finger food(pulutan).
Normally the pork meat comes boiled and grilled then chop into small pieces. Mix well with
onions, soy sauce, mayonnaise and pepper. Stir fried until the sauce is absorb then transfer
to sizzling plate with egg and calamansi.
Estimated time of preparation: 30-40 minutes
Good for 2-3 servings
Ingredients:
1 kilo pork meat(combination of cheek, ear and snout)
200 grams chicken liver
1 cup pineapple juice
3 cups water
1/2 cup butter
1 cup onion, minced
3 gloves garlic, crushed
3-4 chili hot peppers(siling labuyo), seeded and chopped
3 tablespoons soy sauce or liquid seasoning
3 tablespoons mayonnaise
1 teaspoon salt

4-5 pieces calamansi
1 raw egg(optional)
Procedures:
Part 1
1. In a pot, combine pork meat, garlic, bay leaves, salt and peppercorn.
2. Pour pineapple juice and water, simmer for 40 minutes or until tender. Drain.
Part 2
1. Grill over hot charcoal until crisp and browned.
2. Slice the pork cheeks and ears into small pieces. Set aside.
Part 3
1. In a pan, melt butter then saute ginger and onions.
2. Add chicken liver, crush the liver while cooking until tender.
3. Add chopped pork cheeks and ears and stir fry for 5 minutes.
4. Add chopped chili, soy sauce, ground pepper and mayonnaise. Mix well.
5. Transfer to sizzling plate, with raw egg on top. Serve with calamansi. Done
Bicol Express Recipe

bicol express recipe is a popular Filipino dish especially in Bicol Region. Normally the pork
cooked with coconut milk, shrimp paste, green chili and red chili.
Ingredients:
1 kilo pork(1/4 fat), cut lengthwise
1/2 cup of long green peppers(siling pangsigang) or baguio beans, cut diagonally
3 cups coconut milk

1/2 cup shrimp paste (bagoong alamang)
4 cloves garlic; chopped
1 small onion; chopped
3 pieces red chili(siling labuyo)
2 tablespoons vegetable oil
Salt to taste
Procedures:
Part 1
1. In a bowl with water and salt, soak green peppers for 30 minutes then rinse and drain.
Part 2
1. In a pan, heat vegetable oil then saute garlic and onion.
2. Add sliced pork, continue sauteing until colors turn to brown.
3. Add the shrimp paste then mix for another minute.
4. Pour coconut milk then simmer until reduced.
5. Add the green peppers and red chili.
6. Adjust seasoning with salt according to taste.
7. Serve with steamed rice. Enjoy!
Stir Fry Fish Fillet and Broccoli

Stir fry fish fillet and broccoli is rich in protein and vitamins that is perfect for health
conscious individuals. This recipe is originally from Chinese called Fei Cui Long Li Qiu which
is simple yet healthy dish.
Ingredients:
200 grams white fish fillet, cut into bite sizes
200 grams broccoli florets
1 small carrot, cut into serving pieces
1/8 cup cooking wine(optional)
3 tablespoons olive oil
cooking oil for frying
Marinade:
3 tablespoons calamansi juice
1 teaspoon flour
1 egg white
a dash of salt
Sauce:
1 teaspoon sugar
1 teaspoon sesame oil
2 teaspoon cornstarch
1/2 cup water
Procedures:
Part 1
1. Blanch the broccoli in boiling water for a minute.
2. Drain and rinse in cold water to cool. Drain and set aside.
Part 2
1. In a bowl, combine fish, calamansi, egg white, flour, salt and pepper then marinate for 10
minutes.
2. In a pan, heat oil then stir fry fish for 2 minutes or until cooked. Drain and set aside.
Part 3
1. In a small bowl, combine all the sauce ingredients then mix until well blended. Set aside.
Part 4
1. In a pan, heat olive oil then saute garlic and ginger.
2. Add carrots and cooking wine then stir cook for a few minutes.
3. Pour sauce mixture, broccoli and fish fillet then simmer until sauce reduce to half and
thicken.
4. Transfer to a serving plate and serve with rice.
Orange Chicken
orange chicken recipe is popular among Chinese restaurants. Normally the chicken comes
fried in a crispy batter and the sauce is a blend of orange juice and zest thickens with
cornstarch.
Estimated time of cooking: 30 minutes
Good for 4 servings
Ingredients:
4 boneless chicken breast, cut into serving pieces
Coating:
1 raw egg, beaten
1/4 teaspoon salt
2 cups cornstarch
cooking oil
Sauce:
4 tablespoons orange juice
1 tablespoon grated orange zest
1/4 cup vinegar
1 cup brown sugar
1 1/2 cup water
1/2 teaspoon grated fresh ginger
1/2 teaspoon garlic powder
2 teaspoons cornstarch(dissolve in 2 tablespoons water)
orange slices, cut into small pieces
Procedures:
Part 1
1. In a bowl, combine the chicken, egg, salt, ground pepper and then cornstarch. Stir to coat
the chicken evenly. Let sit for 15 minutes.
Part 2
1. In a frying pan, heat cooking oil and deep fry chicken for about 7 minutes or until color
turns to golden brown. Drain and set aside.
Part 3
1. In a sauce pan, put-in the water, soy sauce, vinegar, grated orange zest and orange juice.
Bring to boil.
2. Add the garlic, ginger and sugar the simmer for 5 minutes.
3. Add cornstarch mixture and simmer for another minute.
4. Add the chicken pieces and orange slices then simmer for 1-2 minutes or until the chicken
is tender and the sauce thickens.
5. Adjust seasoning according to taste then transfer to serving bowl. Serve.
Sinigang na Ulo ng Maya-Maya

sinigang na ulo ng maya-maya or snappers head tamarind soup is another simple and easy
Filipino dish. This is similar to other sinigang that has a sour broth. Normally the head
cooked in a combination of rice washing, onions, tomatoes, vegetables and tamarind which
gives a sour taste.
Ingredients:
2 pieces snappers head(ulo ng maya-maya)
1 pack sinigang sa sampaloc mix
6 cups water or rice washing
1 onion, sliced
1 thumb-sized ginger, sliced thinly
3 tomatoes, diced
a bunch petchay or kangkong
1 radish, sliced(optional)
salt or fish sauce to taste

Procedures:
1. In a pot, heat olive oil and saute garlic, onion, ginger and tomatoes.
2. Add maya-maya, radish and pour water. Cover and simmer for about 10 minutes.
3. Add tamarind juice or sampaloc mix. Simmer for 5 minutes.
4. Season with salt or fish sauce according to taste.
3. Add petchay and simmer for another 1 minute.
4. Transfer to serving bowl and serve hot.
Milkfish Steak(Bistek)
milkfish steak or bistek tagalog na bangus is another variety of steak(bistek) dish. The
fish marinade and fry until golden brown. Then re-cooked inmarinade together with onion
rings.
Estimated time of preparation and cooking: 20-30 minutes(plus marinating time)
Ingredients:
4 slices milkfish(bangus) belly, deboned
1 large white onion, cut into rings
1/4 cup cooking oil
Marinade:
6 calamansi, juice
1 thumb-sized ginger, julienned
Procedures:
Part 1
1. Marinate milkfish in calamansi juice, soy sauce, garlic, ginger, salt and pepper for 30
minutes.
Part 2
1. In a pan, heat oil then lightly fry onions for a minute. Drain and set aside.
2. In a same pan, fry marinated fish until crisp and golden brown. Drain and set aside.
3. In a same pan, reduce oil then saute garlic and ginger.
4. Pour marinade then adjust seasoning according to taste.
5. Put back fried fish and fried onions then simmer for a few seconds.
6. Remove from heat then transfer to serving plate. Serve with garlic rice.
Chicken Tinola with Sotanghon

Chicken tinola with sotanghon is a chicken ginger soup with sotanghon noodles. This soup
dish is simple and easy to prepared. Like the usual tinolang manok, the chicken sauteed in
ginger, garlic and onion until brown then simmered and cooked in rice washing until tender
with chayote, chili leaves and sotanghon noodles. This dish is usually serve as main dish
specially during rainy season.
Estimated time of preparation and cooking: 45-50 minutes.
Ingredients:
2 pieces chayote squash(sayote) or green papaya, cut into small pieces
1 cup chili leaves or malunggay leaves
1 onion, chopped

1 litre of water
salt to taste
Procedures:
1. In a sauce pan, heat oil over medium heat then saute ginger, garlic and onion.
2. Add chicken, fish sauce, ground pepper and continue sauteing until the color chicken turn
to light brown.
3. Pour water then simmer for 10 minutes or until chicken is tender.
4. Add in chayote then continue simmering for another 5 minutes.
5. Adjust seasoning according to taste then add sotanghon and simmer for another minute.
6. Add chili leaves then turn off the heat, let stand for a few minutes to cook the leaves.
7. Transfer to a serving bowl and serve hot with steamed or garlic rice. Enjoy!
Tortang Giniling
tortang giniling or ground meat omelette is another type of Filipino omelette that is usually
served during breakfast. This dish is so easy to prepare wherein the ground meat stir cooked
in potatoes and carrots. Mixed the mixture with beaten egg and then fry until done. I used
longganisa meat to give the sweet taste and more flavorful in our dish.
Ingredients:
500 grams ground meat or longganisa meat
1 onion, chopped
1 large potato, cut into cubes
1 medium carrots, cut into cubes
1 red bell pepper, cut into small cubes(optional)

4 eggs, beaten
1 cup grated cheese(optional)
1/4 cup olive or cooking oil for frying
Procedures:
Part 1
1. In a pan, heat oil and saute garlic and onion.
2. Add ground meat, simmer until tender.
4. Add veggies, soy sauce, salt and pepper then stir cook for 5 minutes or until tender. Set
aside.
Part 2
1. In a bowl, combine ground meat, beaten eggs and grated cheese. Mix well.
2. In a pan, heat cooking oil and pour about 1/4 cup of the mixture.
3. Fry each sides for about 1-2 minutes or until done. Drain on paper towels.
4. Repeat until the entire mixture is consumed.
5. Serve hot with rice and ketchup. Enjoy
Native Chicken Tinola

Native chicken Tinola or chicken ginger soup is similar to tinolang manok. We used Philippine
native chicken(wild chicken) which delivers more flavorful broth but it takes more time until
tender. This simple Filipino recipe is usually served to patients and lactating mothers
specially during rainy season.
Ingredients:
1 kilo native chicken, cut into serving pieces
2 pieces green papaya or chayote(sayote), cut into small pieces
1 cup malunggay leaves or chili leaves
5 stalks lemongrass(tanglad), knotted and crushed
1 onion, chopped
1 litre of water or rice washing
3 tablespoons fermented fish sauce(sabaw ng bagoong isda)
fish sauce or salt to taste
Procedures:
1. In a sauce pan, heat oil over medium heat then saute ginger, garlic and onion.
2. Add chicken and fermented fish sauce then continue sauteing until the color chicken turn
to light brown.
3. Add water and lemongrass then simmer in a low heat for an hour or until chicken is
tender. Add more water if necessary.
4. Add papaya then continue simmering for another 5 minutes.
5. Season with salt to taste then add malunggay leaves and simmer for another minute.
6. Remove from heat then transfer to a serving dish and serve. Enjoy!
Chicken Sotanghon
chicken sotanghon is a noodle soup dish made of chicken meat boiled in stock together with
sotanghon noodles and vegetables. This is commonly served during rainy season.
Good for 3-4 servings
Ingredients:
500 grams chicken, cut into serving pieces
200 grams sotanghon noodles, cut into desired length and soak in water until soft
7 cups chicken stock (or chicken bouillon dissolved in hot water)
1 carrots, julienned
3/4 cup cabbage, shredded
1 medium onion, sliced
2 tablespoon olive oil
1/8 cup spring onion, chopped(optional)
30 grams dried black mushrooms(shiitake), (optional)
3-4 pieces hard-boiled eggs(optional)
Procedures:
Part 1
1. In a bowl, heat oil then saute garlic and onion.
2. Add chicken and mushroom then stir fry until light brown, season with fish sauce.
3. Pour chicken stock then bring to boil and simmer until chicken is cook.
4. Adjust seasoning with salt and pepper according to taste.
5. Add sotanghon noodles and carrots then simmer for 3 minutes, add water if necessary.
6. Add cabbage then simmer for 1 minute. Turn off the heat.
7. Transfer to serving bowl then sprinkle with spring onion. Serve with hard-boiled egg.
Igado
Igado is another pork meat and innards dish. It is consist of pork meat, liver, heart or kidney
sauteed and cooked in a blend of water, soy sauce, vinegar together with carrots, bell
pepper and green peas.

Ingredients:
500 grams pork loin, sliced into strips
150 grams pork liver, sliced into strips
200 grams pork heart and kidney, sliced into strips(optional)
3 pieces bay leaves(laurel)
4 gloves garlic, crushed
1 large onion, chopped
2 tablespoon vinegar
1/4 cup soy sauce
1 cup water
1 medium-sized carrot, cut into strips
1 red bell pepper, cut into strips
1 green bell pepper, cut into strips
1/2 cup green peas
Procedures:
1. In a pot, heat oil and saute garlic and onion.
2. Add pork meat and simmer until color turns to golden brown.
3. Pour water, soy sauce, bay leaves, salt and pepper. Simmer until pork is tender.
4. Add pork liver, heart and kidney, pour vinegar and simmer for 5 minutes.
5. Add carrots and simmer for 3 minutes.
6. Add green peas and bell pepper. Simmer for another 3 minutes or until sauce thicken.
7. Transfer to serving plate and serve.
Lechon Kawali
Lechon kawali recipe or crispy pan-fried roasted pork is well known Filipino dish. It is
consisting of pork belly cooked in boiling water with spices then deep-fried until crispy,
usually serve as appetizer.
Ingredients:
1
2
2
5
3
5
kilo pork belly

tablespoons salt
tablespoons whole pepper corn
pieces dried bay leaves(laurel)
cups cooking oil
cups water
Procedures:
Part 1
1. In a big cooking pot, place water and bring to a boil
2. Add pork belly then add 1 tablespoon salt, pepper corn and bay leaves. Simmer for 30
minutes or until meat is tender
3. Remove the meat, drain and let it cool for a few minutes.
Part 2
1. Spread 1 tablespoon of salt on the meat, distribute it evenly on all sections.
2. In a big cooking pot, heat cooking oil and deep fry the meat. Cook side by side until colors
turn to brown and texture is crispy.
3. Remove the meat, drain and let it cool a little then slice into serving pieces
4. Serve with letchon sauce. Enjoy!
Bopis
Bopis is another popular Filipino dish specially in Pampanga Region. It is consist of pork heart
and lungs boiled and then chopped into small pieces. Sauteed and cooked in vinegar
together with chopped bell pepper, carrots and red chili.
Estimated time of cooking: 20 minutes
Ingredients:
1/2 kilo pork heart and lungs
1 onion, chopped
1 cup water
1 tablespoon annatto seeds(dilute in 1/4 cup hot water)
3 pieces dried bay leaves(laurel)
1 medium red bell pepper, cut into small cubes
1 medium carrots, cut into small cubes
1/4 cup green peas
4 tablespoons vinegar
3 red chili(labuyo), chopped(optional)
Salt and pepper to taste
Procedures:
Part 1
1. In a pot, pour water then add heart and lungs. Boil for 10 minutes or until tender.
2. Drain and let it cool. Chop into small pieces and set aside.
Part 2
1. In a pan, heat oil and saute garlic and onions.
2. Add chopped heat and lungs.
3. Pour annatto water, bay leaves and add some water. Cover and simmer for 5 minutes.
4. Pour vinegar and bring to boil.
5. Add vegetables and season with salt and pepper. Cook until tender.
6. Transfer to serving plate then serve.
Tips:
1. You may used catsup as alternative instead of annatto seeds.
Ginisang Pechay(Sauteed Bok Choy with

Ground Meat)
ginisang pechay or sauteed bok choy with ground meat is another healthy yet affordable
dish. Normally the ground pork or beef sauteed until tender then cooked and simmer with
pechay, season with salt and pepper.
Ingredients:
500 grams ground beef or pork
4 cups pechay or bok choy, chopped
1 onion, chopped
3 tomatoes, chopped(optional)
1 tablespoon oyster sauce
1 cup water or beef/pork broth
fish sauce, salt and pepper to taste
Procedures:
Part 1
1. In a pot, place ground pork and add enough water to cover the meat.
2. Bring to boil then drain and set aside.
Part 2
1. In a pan, heat oil and saute garlic and onion.
2. Add ground pork and stir cook until brown.
3. Add tomatoes and fish sauce then cook until soft.
4. Pour water and bring to boil then add pechay and oyster sauce.
5. Cook for a minute or until half-cooked then adjust seasoning with salt and pepper.
6. Remove from heat then serve with steamed rice. Enjoy.
Stir Fried Veggies

stir fried veggies is another healthy low carbohydrate dish. Normally the veggies cooked in
a blend of chicken broth, dissolved cornstarch and other seasonings.
Estimated time preparation and cooking: 15 minutes
Ingredients:
200 grams mushrooms, sliced
3 cups broccoli or cauliflower florets
1/2 cabbage, chopped
1 medium-sized carrots, sliced thinly

3 pieces celery stalk or bell pepper
3 garlic cloves, minced
1/2 teaspoon ginger powder
1 cup chicken broth
1 tablespoon cornstarch(dissolved in 1/2 cup hot water)
Procedures:
1. In a pan, heat oil then saute ginger and garlic.
2. Add mushrooms then stir fry for a minute.
3. Add soy sauce and veggies then cook 3-5 minutes.
4. Pour water, bouillon and dissolved cornstarch then simmer until thicken.
5. Adjust seasoning according to taste. Remove from heat then serve immediately.
Notes:
1. If you dont have chicken broth, you may dissolved 1 chicken bouillon cube in 1 cup hot
water.
(photo credit to Poison Cupcakes)
Fruit Salad
fruit salad is one of the easiest and popular appetizer or dessert of Filipinos in every
occasion specially during Christmas and New Year. The typical fruit salad is consist of various
fruits blend in condensed milk, heavy cream and cheese.
Estimated time of preparation: 20-40 minutes
Ingredients:
2 cans (29oz) fruit cocktail
1 can (29 oz) pineapple tidbits
1 jar (12 oz) Nata de coco
1 small bottle kaong
1 can condensed milk
1 pack Nestle cream
1/2 cup cheddar cheese, cubed
2 pieces apples, cubed
Procedures:
1. In the strainer, drain the fruits thoroughly for at least 30 minutes.
2. In a bowl, transfer the fruits all together.
3. Add condensed milk, cream and cheese. Mix till well blended.
4. Cover and freeze or refrigerate for 3 hours. Served cold.
Notes:
1. You may also add other fruits like kiwi, lychees, peaches..etc.
Afritadang Bangus
Afritadang bangus or milkfish is another variety of popular Filipino tomato-based stew.
Afritada is commonly consist of chicken but we will use milkfish(bangus) for this recipe. The
fish comes fried then cooked in tomato sauce together with potatoes, carrots and bell
pepper. This dish is usually serve as main dish together with steamed rice.

Ingredients:
1 big sized milkfish(bangus), slice diagonally into 1 inch thick

1 green bell pepper, slice into strips
1 large potato, sliced
1 onion, chopped
1 pack(115 grams) tomato sauce
1 cup water
1 carrots, sliced(optional)
Procedures:
Part 1
1. In a frying pan, heat oil then fry potatoes and carrots until light brown. Drain and set
aside.
2. Sprinkle milkfish with salt then fry until golden brown. Drain and set aside.
Part 2
1. In a pan, heat oil then saute ginger, garlic and onion.
2. Add bell pepper then continue sauteing for 2 minutes.
3. Pour tomato sauce and water then bring to boil. Season with salt and pepper.
4. Add potatoes, carrots and fried fish then simmer for 2 minutes.
5. Remove from heat then transfer to serving plate. Serve with steamed rice.

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