Lechon Kawali Recipe (Pan-Roasted Pork)

Ingredients :
Pork
1-1/2 lb. pork liempo (pork belly), cut into serving pieces
4 cloves garlic, crushed
1/4 tsp. pepper or 1 tsp. peppercorns
2 tbsp. salt
water, for boiling
oil, for frying
Sauce
1 tbsp. soy sauce
2-1/2 tbsp. vinegar
1 clove garlic, minced
chili peppers (optional)
(Cooking Measurement Chart)
Cooking Procedures :
Put pork pieces in a big pot. Cover with water. Add garlic, pepper or peppercorns and
salt.
Bring to a boil. Lower heat and simmer for an hour or until meat is tender. Drain.
Deep-fry liempo pieces in batches until golden brown and blisters appear on skin.
Drain on paper towels.
Mix together all ingredients for the sauce.
Serve with chopped lechon kawali.

Tinolang Manok or Nilagang Manok

Ingredients :
1 lb. chicken, cut into serving pieces (or any choice cuts of your liking like thighs, drumsticks or
wings)
1 thumb-sized fresh ginger root, cut into strips
2 cloves garlic, crushed
1 onion, chopped
2 tbsp. patis (fish sauce)
salt, to taste
4 to 5 cups water (or rice water 2nd washing)
2 to 3 sayote (chayote squash), quartered (or green, unripe papaya or potatoes)
1 cup sili (chili) leaves or malunggay or substitute 1/2 lb. spinach
vegetable oil
(Cooking Chart)
Cooking Procedures :
In a medium saucepan, heat oil over medium heat. Saut ginger and garlic until fragrant.
Add onions, stir-fry until softened and translucent.
Add chicken cuts. Cook for 3 to 5 minutes until chicken colors slightly. Season with patis
and salt.
Pour in water (or rice water, if using). Bring to a boil. Lower the heat and let it simmer
until chicken is half-done. Add in chayote(or papaya or potatoes, if using). Continue
simmering until chicken and vegetable are tender. Correct seasonings and then
addsilileaves or malunggay or substitute. Stir to combine until well blended. Remove
from heat.
Let stand for a few minutes to cook the green vegetables. Transfer to a serving dish and
serve hot.

Menudo

Ingredients :
2 lb. pork belly, cut into cubes
1/2 lb. pork liver, cut into cubes
1/2 cup soy sauce
juice of 1/2 lemon (or juice of 4 calamansi)
1/4 cup vegetable oil
3 cloves garlic, chopped
1 onion, chopped
2 cups tomato sauce
1 cup water

1 tsp. brown sugar

1 bay leaf
1 cup potatoes, diced
1 cup carrots, diced
1 cup red bell pepper, diced
salt and pepper, to taste
(Kitchen Measuring)

Cooking Procedures :
In a large bowl, combine pork with soy sauce and lemon juice (or calamansi juice).
Marinate for an hour in the refrigerator. Remove pork from marinade, reserving the
liquid.
Heat oil in a large pot (or casserole) over medium heat. Fry potatoes and carrots until
lightly brown. Remove and set aside.
In the same pot, stir-fry the marinated pork; cook until lightly brown. Remove and set
aside.
Saut garlic and onions until fragrant and translucent. Add pork liver; stir-fry for 5
minutes. Return pork and accumulated juices to pot; stir to combine.
Add tomato sauce, water, brown sugar and bay leaf; stir. Bring to boil then allow to
simmer for about 20 to 25 minutes or until pork and liver are tender.
Add potatoes and carrots; stir and cook until tender. Season with salt and pepper. Add
diced red peppers then simmer for another 2 minutes. Transfer to a platter and serve hot.

Pinakbet or Pakbet (Meat Vegetable Stew with Shrimp

Paste)

Ingredients :
o
1/2 lb. pork, sliced
o
2 tbsp. vegetable oil
o
3 cloves garlic, minced
o
1 onion, chopped
o
2 tomatoes, chopped
o
1/2 squash, cubed
o
2 cups sliced okra
o
2 cups 1-1/2 inch long cut sitaw (yard long beans)
o
2 eggplants, sliced
o
1 ampalaya (bitter gourd and/or bitter melon), sliced
o
1 to 1-1/2 cup water
o
2 to 3 tbsp. bagoong alamang (salted shrimp paste)
Cooking Procedures :
1.In a large, deep skillet (or casserole), heat oil over medium heat. Cook pork until it turns
slightly brown.
2.Stir in garlic, onions and tomatoes. Saut for a few minutes until tomatoes wilted.
3.Add squash and okra, stir-fry for a minute or two and then add the rest of the vegetables.
Gently stir to combine.
4.Pour in water and add the bagoong alamang, and bring to a boil.
5.Lower the heat and simmer covered over low heat until vegetables are tender. Be sure not to
overcook it. You may wish to correct the taste by adding a little bit of bagoong alamang. Gently
stir to blend.
6.Immediately remove from heat. Transfer to a serving dish. Serve hot.

Chop Suey

Ingredients :
1/2 lb. pork, cut into thin strips
1 tsp. soy sauce
1 tsp. oyster sauce
salt and pepper, to taste
1 tsp. cornstarch
1 to 1-1/2 cup chicken broth (or water)
2 tbsp. cornstarch
2 tbsp. oyster sauce
1/2 tsp. sugar

1/4 cup vegetable oil

3 cloves garlic, minced
1 onion, chopped
1-1/2 cup baby carrots, halved
3 stalks celery, cut diagonally into 1 inch
long
1/2 cup chopped red bell pepper
15 to 20 pieces snow peas, trimmed
1 can slice mushroom, drained
1 can miniature cut cobs of corn, drained
(Conversions For Cooking)

Cooking Procedures :

Cut the pork into thin strips. Combine soy sauce, oyster sauce, salt and pepper, and
cornstarch. Stir to blend and then add the meat. Marinate for 10 to 15 minutes. Set aside.
In a small bowl, whisk together broth, cornstarch, oyster sauce and sugar. Stir to blend
and then set aside.
Heat oil in a wok (or deep skillet) over medium heat. Fry pork for about 3 to 5 minutes.
Add garlic and onion until soft and translucent. Stir in baby carrots for about a minute.
Add the rest of the vegetables, stir-frying for a minute or two after each addition.
Add the cornstarch mixture. Bring to a boil. Lower the heat and continue stirring until
well blended and sauce thickens. Correct seasonings.
Immediately remove from heat after heated through. Transfer to a serving platter. Serve
hot the chop suey dish.

Munggo Guisado Recipe

Ingredients :
1 cup munggo (mung beans)
3 cups water
1 tbsp. vegetable oil
1/2 lb. pork, sliced
2 cloves garlic, minced
1 onion, chopped
2 tomatoes, chopped
2 pcs. Chinese sausage, cubed (optional)
2 cups water or broth
1 tbsp. patis (fish sauce)
salt to taste
1 cup ampalaya leaves or substitute spinach or watercress
(Baking Conversion Chart)
Cooking Procedures :

Boil mung beans in water until soft and easily mashed. Set aside.
In a pan, heat oil. Cook pork until it turns slightly brown.
Add garlic, onions and tomatoes. Saut for a few seconds until tomatoes wilted.
Stir in Chinese sausage (if using) and continue cooking for another 1-2 minutes.
Pour in water or broth and add boiled mung beans.
Season with patis and salt to taste. Bring to boil and let it simmer until thick.
Add ampalaya leaves or substitute. Cover and remove from heat. Serve hot.

Chayote Guisado / Sayote Guisado (Sauted Chayote)

Ingredients :
2 to 4 pieces chayote squash, pared, seeded and sliced
1 tbsp. vegetable oil
1/2 lb. pork, sliced
2 cloves garlic, minced
1 onion, chopped
2 tomatoes, chopped
1 tbsp. patis (fish sauce)
salt and pepper, to taste
water
(Cooking Measurements )
Cooking Procedures :

In a pan, heat oil over medium heat. Cook pork until it turns slightly brown.
Add garlic, onions and tomatoes. Saut for a few minutes until tomatoes wilted.
Add chayote slices. Season with patis, salt and pepper. Stir-fry for few minutes until well
blended.
Pour in water and bring to boil. Cover, lower the heat and let it simmer until chayote is
tender.
Correct the seasonings according to your style and liking.
Remove from heat. Transfer to a serving dish. Serve hot.

Repolyo Guisado (Sauted Cabbage)

Ingredients :

1 head repolyo (cabbage)

2 tbsp. oil
1/2 lb. pork, sliced
3 cloves garlic, minced
1 onion, sliced
2 tomatoes, chopped
1/4 cup shrimps, shelled and deveined (optional)
1 cup vegetable broth (or water)
salt and pepper, to taste
(Food Measurement Conversion)

Cooking Procedures :

Wash cabbage well. Drain and sliced. Set aside.

In a pan, heat oil. Stir-fry pork for about 3-5 minutes or until the color is no longer pink.

Add garlic, onions and tomatoes. Saut for a few minutes until it becomes soft and
wilted.

Add shrimps (if using) and cook for another minute.

Pour in broth or water. Season to taste.

Bring to boil and then simmer. Add sliced cabbage and stir for a few minutes or until
cabbage is crisp-tender (being careful not to over cook it).

Correct the seasoning. Remove from heat and serve.

Saging con Hielo

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Ingredients

4 to 6 pieces ripe saba banana, peeled

cup brown sugar

1 cups water

1 teaspoon vanilla extract or vanilla essence

teaspoon salt

1 cups shaved ice

cup evaporated milk

Instructions
1. Pour-in the water in a cooking pot. Let boil.
2. Put-in the brown sugar. Stir.
3. Add the vanilla extract (or essence) and salt. Stir once more. Cook for 1
minute.
4. Add the saba banana. Cover the cooking pot. Adjust the heat to low and cook
for 10 to 15 minutes. Let the liquid reduce to half. Turn-off the heat and allow
the banana to cool.
5. Transfer to a serving bowl. Top with shaved ice and pour evaporated milk.
6. Serve. Share and enjoy!

Simple Ube Halaya Recipe

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Ingredients

1 lb. grated purple yam

2 cups coconut milk

cup granulated white sugar

1 teaspoon cooking oil

Instructions
1. Pour the coconut milk in a cooking pot. Bring to a boil.
2. Once the coconut milk start to boil, add the sugar. Stir until the sugar dilutes
completely.
3. Put-in the grated purple yam. Continue to cook while stirring (using low to
medium heat) until the texture gets thick. Note: It will take around 20 to 30
minutes. Please be patient.

4. Grease the llanera with cooking oil. Transfer the ube halaya to the greased
llanera to mold it into shape.
5. Let it cool down to room temperature. You can serve it immediately of place it
in the refrigerator (covered with cling sap).

Simple Bibingkang Malagkit

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Ingredients

2 cups glutinous or sweet rice

2 cups brown sugar

2 cups water

2 cans (4 cups) coconut milk

1 can (2 cups) coconut cream

teaspoon salt

2 teaspoons vanilla extract

Instructions
1.

In a rice cooker or cooking pot, combine water and rice. Cook until the rice fully
absorb the water. Note that the rice is not yet fully cooked at this point.

2.

Transfer the rice on a baking tray.

3.

Preheat the oven to 350 F.

4.

Combine the coconut milk and cream, salt, sugar, and vanilla extract in a mixing
bowl. Stir until all the ingredients are well blended.

5.

Pour the mixture on the baking tray with rice. Gently stir until all the ingredients
are distributed.

6.

Bake for 40 to 60 minutes or until the top turns medium brown.

7.

Remove from the oven. Let it cool down for 30 to 50 minutes.

Fruit Cocktail Float

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Ingredients

16 oz. (473 ml) cold heavy whipping cream

7.6 oz. (225 ml) table cream or all purpose cream

2 (15.25 oz.) cans of fruit cocktail

9 tablespoons condensed milk

12 pieces Graham crackers

8 to 10 pieces Maraschino cherries

3 tablespoons crushed Graham

Instructions
1.

Drain the fruit cocktail by pouring each can in a strainer. Set aside.

2.

Prepare the whipping cream mixture by pouring the heavy whipping cream in a
mixing bowl. Whisk in medium speed using an electric mixer. Set to high speed
after 2 minutes and continue to whisk until soft peaks form (around 5 more
minutes).

3.

Stir-in the table cream, condensed milk, and vanilla extract. Continue to whisk for
1 to 2 minutes.

4.

Arrange a layer of Graham crackers at the bottom of a wide 8x8 baking pan.

5.

Pour-in half of the whipping cream mixture. Spread.

6.

Create another layer by adding half of the fruit cocktail. Spread.

7.

Make another layer of Graham crackers. Top with the remaining heavy cream
mixture.

8.

Arrange the remaining fruit cocktail on top and add some cherries.

9.

Sprinkle the crushed Graham on top.

10. Refrigerate for 3 to 5 hours. Serve.

Ginataang Monggo at Mais

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Ingredients

6 cups coconut milk

cups sweet rice (malagkit)

1 cup toasted mung beans (cracked)

1 cup sweet corn

1 cup granulated white sugar

1 teaspoon vanilla extract

teaspoon salt (optional)

Instructions
1.
2.
3.
4.
5.
6.
7.

Pour the coconut milk in a cooking pot. Let boil.

Stir-in the sweet rice (also known as glutinous rice). Cook for 5 minutes in
medium heat while stirring every minute.
Add the toasted mung beans. Stir and cook for 6 to 8 minutes.
Stir the corn in the pot. Continue to cook while constantly stirring for 8 to 10
minutes.
Add the sugar stir.
Pour-in the vanilla extract. Stir and cook until the mung beans are soft. Add salt,
if preferred.
Transfer to a serving bowl. Serve hot.