STUFFED CRAB RECIPE

Stuffed Crab Recipe

Ingredients

• 6 crabs, boiled in 2 quarts of water and 2 cups of white vingar until their shells turn red
• 1 cup fresh chopped tomatoes
• 1 cup diced potates
• 3 eggs, beaten
• 1/2 cup bread crumbs
• 1/2 cup minced onion
• 3 tablespoons vegetable or corn oil
• salt and freshly ground pepper to taste

METHOD

1. Remove crabmeat from shells. Flake evenly. Set aside.
2. Fry potatoes in oil in a medium skillet. Remove from pan and set aside.
3. Stir fry onion and tomatoes fro 2 minutes. Add crabmeat and potatoes.
4. Flavor with salt and pepper. Set aside.
5. Wash the crab shells. Moisten with beaten eggs and fill with the mixture.
6. Pack each shell firmly. Dust the top of stuffing with bread crumbs and dip in beaten eggs. Fry bottom side down in hot oil.
7. Seam top with hot fat until top puffs up and turns golden brown. Drain and serve hot. Serves 6.

SAUTEED OYSTER RECIPE

Sauteed Oysters Recipe

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Ingredients

• 2 tablespoons cooking oil
• 1 teaspoon minced garlic
• 1/2 cup chopped onion
• 1/2 cup cubed red ripe tomatoes
• 2 cups shelled oysters
• salt or patis and freshly ground pepper to taste

METHOD

1. Heat oil in a skillet.
2. Stir fry garlic until light brown and onion until transparent.
3. Add tomatoes. Cook for 3 minutes.
4. Add oysters.
5. Simmer for another 10 minutes.
6. Flavor with salt or “patis” or you can also add freshly ground pepper for added flavor.
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STUFFED CRAB RECIPE

Stuffed Crab Recipe

Ingredients

• 6 crabs, boiled in 2 quarts of water and 2 cups of white vingar until their shells turn red
• 1 cup fresh chopped tomatoes
• 1 cup diced potates
• 3 eggs, beaten
• 1/2 cup bread crumbs
• 1/2 cup minced onion
• 3 tablespoons vegetable or corn oil
• salt and freshly ground pepper to taste

METHOD

1. Remove crabmeat from shells. Flake evenly. Set aside.
2. Fry potatoes in oil in a medium skillet. Remove from pan and set aside.
3. Stir fry onion and tomatoes fro 2 minutes. Add crabmeat and potatoes.
4. Flavor with salt and pepper. Set aside.
5. Wash the crab shells. Moisten with beaten eggs and fill with the mixture.
6. Pack each shell firmly. Dust the top of stuffing with bread crumbs and dip in beaten eggs. Fry bottom side down in hot oil.
7. Seam top with hot fat until top puffs up and turns golden brown. Drain and serve hot. Serves 6.

BAKED OYSTERS RECIPE

Baked Oysters Recipe

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Ingredients

• 2 kilos fresh oysters
• 1/2 cup grated cheese
• 1/4 cup minced fried garlic
• pinch of pepper
• 1/4 cup melted butter

METHOD

1. Open oysters.
2. Clean the part with the meat and throw away the other shell.
3. Top each shell with cheese, garlic, and butter then add with a dash of pepper.
4. Bake for 15 minutes at 350°F or until golden brown.
5. Serve hot.

PORK LECHON RECIPE

Pork Lechon Recipe

Ingredients

8 lbs pork shoulder (with skin on)
salt and pepper
cloves of garlic

COOKING INSTRUCTIONS

1. Preheat oven to 425F.
2. Wash meat with water and pat dry with paper towels.
3. Sprinkle with salt and pepper (enough to coat the entire meat once).
4. Make a few slits on the meat and insert garlic.
5. Place in a roasting pan (I used a disposable foil pan) skin side up.
6. Add 1 cup of water.
7. Place pan in the oven.
8. Bake uncovered for 1.5 hours.
9. Turn heat down to 350F. Bake for another 3 hours or until internal meat temperature reaches between 160-175F.
10. Remove pan from oven. Drain meat on a rack then transfer on top of paper towels. Slice meat using a non-serrated, sharp knife. Serve with lechon sauce or vinegar/soy sauce dipping sauce.

Lechon Sauce

Ingredients:
olive oil
small onion, minced
4 garlic cloves, minced
2 cans of Liver pate
1/2 cup vinegar
5 tbs brown sugar
1/2 cup bread crumbs
pepper

Procedure:

1. Heat oil in a sauce pan.
2. Saute garlic and onions.
3. Add liver pate, vinegar, and sugar. Adjust taste (some vinegar can be more acidic than others so add a little bit of water and more sugar if needed). Simmer for 2 minutes.
4. Add bread crumbs and simmer for 5 minutes.
5. Transfer mixture to a blender and blend smooth.

CRISPY PATA RECIPE

Crispy Pata Recipe

Ingredients

· 1 pork pata (pork leg), wash well
· 1 cup soda pop (Sprite or 7-up)
· water, for boiling
· coarse sea salt
· 1 tsp. Peppercorns
· 5 cloves garlic, crushed
· 2 bay leaves
· 1 tbsp. soy sauce
· 2 tsp. baking soda
· oil, for frying

COOKING INSTRUCTIONS

1. Clean pork pata. Cut skin about 3-5 slits on each side, without cutting the bone.

2. Place pork pata in a big pot. Add soda pop and water enough to cover the pork.

3. Season with plenty of salt. Add peppercorns, crushed garlic, bay leaves and soy sauce.

4. Covered and boil over high heat. Remove all the resulting scum that will rise to the top of the pot. Lower the heat and simmer
for about an hour or until pork pata meat is tender (make sure that meat is not too tender).

5. About 15 minutes of simmering, add baking soda (to soften the meat faster) and continue cooking.

6. Drain pork pata when done. Let sit for a while so the juices settle. Dry with paper towels.

7. Deep-fry pata until golden brown and blisters appear on skin. Drain on paper towels.

8. Slice meat and transfer to a serving plate. Serve hot with sauce for dipping.

9. You can also make sauce by mixing soy sauce and white vinegar. You may add garlic, onion and chili pepper.

SINIGANG NA BAKA RECIPE

Sinigang na Baka Recipe

Ingredients

1 kilo beef [for stewing, cut into cubes]
12 pcs sampaloc [tamarind]
2 onions [diced]
6 tomatoes [quartered]
2 pcs radish [sliced diagonally]
4 pieces gabi [yam, peeled and cubed]
2 pieces eggplant [sliced diagonally]
1 bundle sitaw [stringbeans, cut into 2? length]
1 bundle kangkong leaves
4 pieces green sili
6 cups water
Salt and Patis to taste

METHOD

Boil tamarind to soften. Pound and strain all juices and set aside.

In a large pot, bring beef to a boil, lower fire and simmer for an hour or two until beef is tender. Take out all scum that rises to the surface.

Add onions, tomatoes and tamarind juice, followed by gabi, and cook for a few minutes. Add in eggplant, sitaw and green sili.

Season with salt and patis to taste. Add in kangkong leaves. Remove from heat and serve hot.

Adobong Pusit Recipe

Ingredients

• 1 pound medium-size squid
• 1/4 cup soy sauce or salt
• 1/2 cup white vinegar
• 1/4 cup chopped onion
• 2 cups cubed red, ripe tomatoes
• 1 cup water
• 2 tablespoons vegetable or corn oil
• freshly ground pepper to taste
• 1 head garlic, minced


METHOD

1. Wash and clean the squid thoroughly, removing the cattle. Put squid in a saucepan (not aluminum) with the vinegar, garlic, pepper, soy sauce or salt and water.
2. Cook over low heat until squid is tender, making sure it does not get overcooked and rubbery. Drain and set aside the squid broth.
3. Heat oil in another saucepan and stir fry the cooked garlic until brown, onion until transparent and tomatoes until soft.
4. Add the squid and simmer for 3 minutes. Transfer squid broth over mixture and bring to a boil. Serve hot. Serves 4.

BULALO RECIPE

Bulalo Recipe

Ingredients

1 kg. beef shank, sliced into serving portions
2 Beef Broth Cube, dissolved in
4 cups water
2 tbsps. cooking oil
4 cloves garlic, crushed
1 medium onion, sliced
1/2 cup peanut butter
1 cup coconut milk
1/3 cup flour, dissolved in
1/4 cup water
2 tbsps. sesame seeds, toasted
Vegetables:
2 tbsps. cooking oil
3 cups string beans, sliced 2 inches long
3 pieces eggplants, sliced 2 inches long
1 Chicken Broth Cube

METHOD

1. Cook beef with broth just until fork-tender. Remove beef from broth but reserve broth for later.

2. Heat oil and saute garlic and onions until limp. Pour in 3 cups of reserved bert broth peanut butter and cocomilk. Add in tenderized beef and simmer for about 20 min. Thicken with flour mixture if necessary.

3. Heat oil and stir-fry vegetables together with Chicken Cubes just until crisp-tender. You can serve it as a side dish to the meat.

Filipino Adobong Hito or Catfish Recipe

Filipino Adobong Hito or Catfish Recipe

Ingredients

• 2 pounds catfish
• salt and freshly ground pepper to taste
• 2 tablespoons finely minced ginger
• 1 cup white vinegar
• 4 tablespoons vegetable or corn oil
• 1 tablespoon finely minced garlic

METHOD

1. Soak fish in ginger, garlic, vinegar, salt and pepper for 3 hours.
2. Take the garlic bits from the marinade and fry in oil until golden brown.
3. Add the fish and the marinade. Bring to a boil and simmer for 10 minutes, turning fish several times. Serves 4.

KARE KARE RECIPE

Kare-Kare Recipe

Ingredients

1/2 kilo beef (round or sirloin cut) cut into cubes (for a more traditional kare kare, use cleaned beef tripe instead of beef)
1/2 kilo oxtail, cut 2 inch long
3 cups of peanut butter
1/4 cup grounded toasted rice
1/2 cup cooked bagoong alamang (anchovies)
2 pieces onions, diced
2 heads of garlic, minced
4 tablespoons atsuete oil
4 pieces eggplant, sliced 1 inch thick
1 bundle Pechay (Bok choy) cut into 2 pieces
1 bundle of sitaw (string beans) cut to 2" long
1 banana bud, cut similar to eggplant slices, blanch in boiling water
1/2 cup oil
8 cups of water
Salt to tastE

PROCEDURE

1. In a stock pot, boil beef and oxtails in water for an hour or until cooked. Strain and keep the stock.

2. Heat oil and atsuete oil in a big pan or wok.

3. Sauté garlic, onions until golden brown, then add the stock, toasted rice, beef, oxtail and peanut butter. Bring to a boil and simmer for 15 minutes. Salt to taste.

4. Add the eggplant, string beans, pechay and banana bud. Cook the vegetables for a few minutes. Do not overcook the vegetables.

5. You can have the option to serve with bagoong on the side and hot plain rice.

BEEF CALDERETA RECIPE

Beef Caldereta Recipe

Ingredients

1.5 lbs. stewing beef, cut into 1.5" cubes
1/2 cup vinegar
6 whole peppercorn, crushed
3 tsp. cooking oil
2 tsp. salt
3 cloves garlic, crushed
1 onion, sliced
1/2 cup tomato sauce
1/2 cup hot water
1/2 green pepper, cut into strips
1/2 red pepper, cut into strips
1 bay leaf
1 tsp. tabaso
1/2 tsp. MSG
1 tsp. sugar
3 tbsp. oil
1 small can peas (8 oz.)
2 oz. liver sausage or 3 oz. can liver spread

Garnishes
2 hard cooked eggs, sliced
1/4 cup stuffed olives

PROCEDURE

1. Marinate beef in a mixture of vinegar, peppercorn and garlic for 1 to 2 hours. Drain. Brown in hot oil a few pieces at a time. Set aside.

2. Saute onions in remaining fat in skillet until soft but not brown. Return the pieces of beef to skillet. Add tomato sauce, bay leaf, salt, MSG, sugar and hot water. Bring to a simmer, cover and cook for 1.5 to 2 hours or until beef is tender.

3. Add red and green peppers and tabasco sauce. Cover and simmer for 10 minutes more. Add liver paste and green peas. Stir and cook another 5 minutes. Garnish with sliced hard boiled eggs and stuffed olives.

Variations: Use lamb, pork or chicken in place of beef, adjust cooking times.

Preparation time: 10 minutes (plus 1-2 hours marinating time)
Cooking time: 2 hours
Serves 4

EMBOTIDO RECIPE

Embotido Recipe

Ingredients

1/4 kilo ground pork
1/4 cup carrots, chopped
1/3 cup instant oatmeal
1/4 cup pickle relish
1/2 cup shredded wheat bread
1 red bell pepper, chopped
1 tbsp onion, chopped
2 tbsp liquid skim milk
1/4 tsp ground pepper
3/4 tsp low-salt cheese

METHOD

1. Mix all ingredients together. Roll 4 cm in diameter.
2. Wrap with plastic cling wrap. Steam for 1 hour.
3. Remove from wrapper. Slice and arrange on a platter. Serve with lite mayonnaise.

Makes 12 slices.

TENDERLOIN STEAK RECIPE

Tenderloin Steak Recipe

Ingredients

1 kilo tenderloin, sliced into serving portions
2 medium size potatoes, french fried
1/4 cup soy sauce
2 tbsps calamansi juice
2 large onions, cut into rings
1 tsp oil
1 tsp salt
3 tomatoes, sliced


METHOD

1. Soak the meat slices in soy sauce, calamansi juice and salt for 1 hour.
2. Saute onion rings and set aside.
3. Remove excess oil and pan-fry meat slices to desired doneness.
4. Place on platter and garnish with onion rings, french fries and sliced tomatoes.

Makes 6 servings.

MENUDO RECIPE

Menudo Recipe

Ingredients

1 kilo pork meat, cut into cubes
1/4 kilo pork liver, cut into cubes
2 cups potatoes, cubed
1 cup carrots, sliced
1 can tomato sauce
3 cloves garlic, minced
1 onion, sliced
1/2 cup green peas
2 tbsps oil
salt and pepper to taste


METHOD

1. Saute garlic and onion; add pork meat and cook until done. Add tomato sauce.
2. Add potatoes, carrots and green peas.
3. Add liver when vegetables are done; season and bring to a boil.

Makes 10 servings.

FILIPINO SINIGANG NA MANOK RECIPE

Filipino Sinigang na Manok Recipe

Ingredients

• one 2-pound chicken, cut into serving pieces
• juice of 1 lemon
• 1 cup green beans, cut into 2-inch pieces
• 1 cup small radishes, quartered
• 1/2 cup sliced tomatoes
• 1 small bunch of green leafy vegetable (broccoli, spinach, rabe or collard greens)
• 1 tablespoon salt or patis
• 1/4 cup sliced onion

METHOD

1. Boil chicken, tomatoes, onion and lemon juice in enough water to cover chicken.
2. Cook until chicken is almost tender.
3. Add the rest of the ingredients and continue cooking until chicken is tender and vegetables are just crisp-tender. Serve hot. Serves 4.

FILIPINO PORK AND TOFU RECIPE

Filipino Pork and Tofu Recipe

Ingredients

* 1/4 kilo pork, preferably the ear and face part
* 2 big pieces tokwa or dry tofu
* 6 cloves garlic
* 5 whole peppercorns
* 1/4 cup vinegar
* 2 small onions
* 2 cups cooking oil
* 1 tablespoon soy sauce
* 1 teaspoon brown sugar
* 1/2 teaspoon black pepper, ground
* 1 teaspoon salt


METHOD

1. Place the pork in a small pot or casserole and dispense in enough water to cover the pork. Add 3 cloves of garlic, 1 whole onion, the whole peppercorns and salt.
2. Bring to a boil floating off froth as it rises, then lower the heat and boil for about 1 hour.
4. Take out the pork from the pot and let it cool.
5. Drain liquid from and reserve 1/2 cup of the pork broth for the sauce.
6. Heat the oil and fry the tokwa or dry tofu until golden brown on both sides in a small pan.
7. Draw off the fried tokwa on paper towels and let it cool.
8. Cut up the remaining onion and 3 cloves of garlic.
9. Prepare the sauce by thoroughly combining the minced onion and garlic, vinegar, soy sauce, brown sugar, ground black pepper, and the reserved pork broth in a large bowl.
10. Slice the pork and the tokwa into 1/2-inch cubes and mix with the sauce.
11. To enjoy the delicious serving of tokwa’t baboy (tofu and pork), serve with porridge, or a cold bottle of beer.

MARINATED CHICKEN STEW RECIPE

Marinated Chicken Stew Recipe

Ingredients

• 1 2-pound chicken, cut into serving pieces
• 1/2 cup water
• 1/2 teaspoon salt
• 3 tablespoons Worcestershire sauce
• 4 tablespoons lemon juice
• 2 tablespoons cornstarch, dissolved in a little water
• MARINADE: 1/4 cup soy sauce

METHOD

Combine all the marinade ingredients, and marinate the chicken in the mixture for an hour in a large pot. Cover the pot and simmer gently for an hour until meat is tender. Serve hot. Serves 4.

Filipino Chicken Vermicelli or Sotanghon Recipe

Ingredients

• 1 2-1/2 to 3-pound chicken
• 1 tablespoon finely minced garlic
• 2 bay leaves
• 1 cup onion, minced
• 1 teaspoon peppercorns
• 3 tablespoons cooking oil
• 1/2 cup dried Chinese mushrooms (soak in 2 cups water, drain and add liquid to chicken broth)
• 1/2 cup leeks, cut julienne-style and then in half
• 1/2 cup carrots, cut julienne-style and then in half
• 1/2 pound sotanghon noodles, also known as vermicelli (bean threads), soaked in water and, when soft, cut into 6-inch lengths
• patis or salt and pepper to taste
• 1/2 cup minced onion
• 1/4 cup celery, cut julienne-style and then in half
• 1/2 cup anatto water

METHOD OF COOKING

1. Boil chicken, bay leaves, peppercorns and 1 cup onion in a stockpot.
2. Set aside and let cool. Strain broth through a sieve. Set aside.
3. Remove all flesh from the boiled chicken.
4. Discard the skin and cut chicken meat into thin strips.
5. In a wok or frying pan, saute garlic and 1/2 cup onion in oil until transparent.
6. Stir in chicken. Add anatto water and 3 cups chicken broth and bring to boil over high heat. Stir in carrots, leeks and celery.
7. Add sotanghon noodles. Add patis or salt and pepper to taste. Serves 6 to 8.

CHICKEN COOKED IN COCONUT MILK RECIPE

Chicken Cooked in Coconut Milk Recipe

Ingredients

• 1 2-3 pound chicken, cut into serving pieces
• 1/4 teaspoon pepper
• 1/4 cup white vinegar
• 1 12-ounce can coconut milk
• 1/2 cup water
• 1 tablespoon salt
• 3 cloves garlic, crushed

METHOD

In a saucepan, combine all ingredients. Bring to a boil and simmer about 20 minutes until practically all the liquid has evaporated and a thick sauce remains. Serve hot. Serves 4.

CHICKEN WITH SWEET PEAS RECIPE

Chicken with Sweet Peas Recipe

Ingredients

• 2 cups flour
• 1/2 cup butter
• 1 2 to 3-pound chicken, cut into serving pieces
• 1 bay leaf
• 1 teaspoon salt
• 4 cups chicken or beef broth
• 3 potatoes, quartered
• 1/4 cup cooking oil
• 1/4 teaspoon oregano
• 2 carrots, cut into 1-1/2-inch pieces
• 1 bunch leeks, chopped
• 1/4 teaspoon pepper
• 1 cup green peas (frozen or canned)


METHOD

1. Mix flour, salt and pepper in a plastic bag. Drop chicken pieces into bag and shake to coat each piece. Melt butter and heat oil in a skillet.
2. Fry coated chicken in butter-oil mixture until golden brown. Add carrots, bay leaf, oregano and leeks.
3. Add chicken or beef broth and cook until chicken is almost tender. Add potatoes and green peas and continue to cook until chicken, potatoes and peas are tender. Serve hot. Serves 4.

CHICKEN POCHERO STYLE RECIPE

Chicken Pochero Style Recipe

Ingredients

• 2 to 3-pound chicken
• salt to taste
• 2 plantain bananas
• 1 chorizo de Bilbao or pepperoni
• 10 peppercorns
• 2 tablespoons vegetable oil
• 8-ounce can chick peas
• 1/2 cup water
• 1/2 small green cabbage, quartered
• 1 clove garlic, crushed
• 1/2 small head bak choy (Chinese vegetable), cut into 2-inch slices
• 2 small potatoes, quartered
• 1 small onion, diced
• 8-ounce can tomato sauce

METHOD

1. Stew chicken in enough water to cook. Add sausage, peppercorns and salt and cook until done. Drain the juice and set aside.
2. Boil plantains separately (10 minutes if green, 5 minutes if ripe). Peel after cooking and set aside.
3. Using the drained juice of the chicken, cook potatoes until done; add the cabbage and bak choy and set aside.
4. Saute the garlic, onion, tomato sauce, chicken and sausage in the 2 tablespoons of oil. Add 1/2 cup water and chick peas and continue to cook for about 10 minutes. Serve chicken with cabbage, bak choy, potatoes and bananas.
5. Serves: 4 – 6

FILIPINO SINIGANG NA MANOK RECIPE

Filipino Sinigang na Manok Recipe

Ingredients

• one 2-pound chicken, cut into serving pieces
• juice of 1 lemon
• 1 cup green beans, cut into 2-inch pieces
• 1 cup small radishes, quartered
• 1/2 cup sliced tomatoes
• 1 small bunch of green leafy vegetable (broccoli, spinach, rabe or collard greens)
• 1 tablespoon salt or patis
• 1/4 cup sliced onion

METHOD

1. Boil chicken, tomatoes, onion and lemon juice in enough water to cover chicken.
2. Cook until chicken is almost tender.
3. Add the rest of the ingredients and continue cooking until chicken is tender and vegetables are just crisp-tender. Serve hot. Serves 4.

BOILED CHICKEN WITH VEGETABLES RECIPE

Boiled Chicken with Vegetables Recipe

Ingredients

• 1 2 to 3 pound chicken, cut into serving pieces
• 1 teaspoon salt
• 1/2 onion, cut into wedges
• 1 bunch chopped scallions
• 1 head bak choy (Chinese vegetable)
• 1 tablespoon peppercorns
• 2 medium-size potatoes
• 1/2 small green cabbage


METHOD

1. Boil chicken in enough water to cover, with onion, potatoes, peppercorns and salt.
2. When chicken is tender, add the cabbage, bak choy and scallions.
3. Cook until vegetables are crisp-tender. Serve hot.