Appetizers

Lumpia (Filipino eggrolls) Tokwa't Baboy (Pork and tofu cubes in salty-sour sauce) Ukoy (Shrimp and sweet potato fritters) Soups and Stews

Bopis (Minced pork heart and lungs) Caldereta (Beef stew) Embutido (Baked chicken and pork roll) Kilawin (Pickled pork snouts) Lechon (Roast suckling pig) Pork Adobo (Pork in vinegar sauce) Paksiw na Lechon (Pork in liver sauce) Tocino (Pork sausage) Fish and Seafood

Caldereta (Beef stew) Dinuguan (Pork blood stew) Kare-Kare (Oxtail and tripe stew) Mechado (Beef stew) Menudo (Pork liver stew) Pochero (Chicken and vegetable stew) Tinolang Manok (Ginger chicken soup with papaya) Noodles

Daeng na Bangus (Curried milkfish) Kinilaw (Vinegar-marinated fish) Relyenong Bangus (Stuffed milkfish) Sarsiado (Fish with tomatoes, peppers and peas) Vegetables and Beans

Pancit Bihon (Rice noodles with meat and vegetables) Pancit Canton (Egg noodles with pork and vegetables) Pancit Malabon (Noodles with shrimp sauce) Poultry

Ginataang Langka (Jackfruit stewed in coconut milk) Pinakbet (Simmered eggplant, okra and bitter melon) Breads and Grains

Goto (Rice gruel with tripe) Rice Sauces

Adobong Manok (Chicken in vinegar sauce) Apritada (Chicken and potatoes in tomato sauce) Chicken Relyeno (Boneless stuffed, rolled chicken) Pinaupong Manok (Chicken steamed on a bed of salt) Sinampalukang Manok (Chicken with tamarind leaves and sprouts) Meats

Lechon Sauce (Pork liver sauce) Desserts

Ampalaya con Carne (Beef and bitter melon in black bean sauce) Bistik (Beef and potatoes in a sour-salty sauce) Bola Bola (Meatballs)

Bibingka (Cassava custard) Biko (Sweet coconut rice) Ginataan (Sweet potato, fruit and rice in coconut cream) Halayang Ube (Purple yam) Halo-Halo (Mixed fruit, beans and coconut) Kutsinta (Brown rice cakes) Leche Flan (Caramel custard) Maja Blanca (Dense coconut cake) Palitaw (Coconut cookies) Puto (Rice muffins) Turon (Fried banana rolls)

Bicol Express Ingredients:

1/4 kilo pork, thinly sliced 1 cup Baguio beans 3 cups long chili or jalapeno peppers 1 onion, minced 1 head of garlic, minced 1 cup coconut milk 1 cup coconut cream 2 tablespoons of cooking oil Salt to taste

Bicol Express Cooking Instructions:

In a bowl of water with salt, soak chili peppers for 30 minutes then rinse and strain. In a cooking pan, heat cooking oil and brown sliced pork for a few minutes. In another pan, saut minced garlic and onion. Add to the saut the browned pork. Then add the coconut milk, bring to a boil and simmer for 10 minutes. Add the chili peppers, Baguio beans and cook until dish gets a little dry. Add the coconut cream and simmer until the sauce thickens. Salt to taste.

Pork and Tofu in Oyster Sauce

Pork and Tofu in Oyster Sauce is a simple dinner recipe composed of pork loin and fried tofu. There is a lot of wonderful flavor going-on with this dish, and it has a nice texture too. The taste of this dish is quite similar to that of Pork Adobo, but the sauce is more flavorful. If you havent tried this dish before, now is the time for you to do so. The tofu that I used in this recipe is the extra firm tofu that we usually use for Tokwat Baboy. I prefer using extra firm tofu because it does not break easily when fried; it can also be fried until the texture becomes crispy. As for the pork, you may use whatever lean part you have there. If you love pork fats, that is fine. Go ahead and use that pork belly in the freezer, but dont forget to thaw it first. This recipe will make a perfect main dish; it is also a good pulutan. Time to take out a bottle of San Miguel Beer or Stella Artois from the cooler and enjoy! Try this Pork and Tofu in Oyster Sauce recipe and give us your feedback. Ingredients: 1 1/2 lb pork, cubed 4 pieces extra firm tofu, fried and cubed 1/4 cup parsley, chopped 1/4 cup soy sauce 3 tablespoons oyster sauce 1 medium onion, minced 1 tablespoon garlic, minced 2 tablespoons salted black beans 1 cup water 1 tablespoon granulated white sugar 2 tablespoons cooking oil Salt and pepper to taste Cooking procedure: 1. Heat a cooking pot then pour-in cooking oil. 2. When the oil is hot, saute garlic and onion. 3. Put-in the pork and cook for 5 minutes. 4. Add parsley, soy sauce, and oyster sauce then stir. 5. Pour-in water and let boil. Simmer for 30 minutes or until the pork becomes tender. 6. Put-in the salted black beans and fried tofu and cook for 5 to 8 minutes. 7. Add sugar, salt, and ground black pepper then stir. Cook for a minute more 8. Turn-off heat then transfer to a serving bowl. 9. Serve. Share and enjoy!

Beef Guisado
Estimated cooking time: 30 minutes. Beef Guisado Ingredients: 1 kilo beef tenderloin, cut into strips 3 tomatoes, sliced 2 onions, finely chopped 1 small head minced garlic 1/4 cup soy sauce 4 cups of beef broth or bouillon 1 teaspoon of salt 1/2 teaspoon pepper 4 tablespoons of cooking oil Heat oil in a cooking pan. Saut the garlic and onions. Add the sliced tomatoes Then add the beef, soy sauce, beef broth, salt and pepper. Bring to a boil then simmer until beef is tender. The above beef guisado recipe can be used for vegetables and other meats.

Guisado Cooking Instructions:

Cooking Tips: For vegetable dishes, replace the beef with about 200 grams of pork and add the vegetable (e.g. Baguio beans). The salt and pepper can be omitted. Reduce the broth to 2 cups for vegetable dishes or use plain water instead.

Humba Recipe is a sugar braised pork belly, another popular Filipino food originated somewhere in the Visayas and Mindanao regions. Preparation Time: 15 minutes plus 15 minutes to marinate pork Cooking Time: 1 hour Servings: 6 8

Humba Ingredients:

1 kg. liempo, cut into serving pieces, skin on cup vinegar cup MAGGI Savor, Classic 3 cups water 1 tbsp. salted black beans cup raw skinless peanuts 1 tbsp. minced garlic 2 bay leaves 1 tbsp. tajure 1 tsp. black pepper 2 tbsp. brown sugar 1 8g. pack MAGGI MAGIC SARAP

Humba Cooking Instructions:

1. Marinate liempo in vinegar and MAGGI Savor, Classic for at least 15 minutes. 2. In a pan, put together marinated pork, water, black beans, peanuts and garlic. Bring to a boil then add bay leaves, tajure, black pepper, sugar and MAGGI MAGIC SARAP. 3. Cook covered for at least 45 minutes or until meat is tender. Serve hot with steamed rice.Nutritional Content:Calories: 571 Carbohydrates (g): 8 Protein (g): 29 Fats (g): 47

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