Tinola Manok
• 3 tablespoons of patis (fish sauce)
Ingredients:
• 1 kilo whole chicken, cut into pieces.
• 1 small young papaya or sayote, cut
into small pieces.
• 2 tablespoons ginger, crushed and
slliced into strips
• 1/2 cup dahon ng sili (chili leaves) or
mallunggay leaves
• 1 liter of water
• 5 garlic cloves, minced
• 1 red onion, diced
• 4 tablespoons oil
• 2 tablespoons patis (fish sauce)
Instructions:
• In a stock pot, heat oil and sauté garlic,
onion and ginger.
• Add water and the chicken.
• Bring to a boil and simmer for about 20
minutes or until chicken is almost
done.
• Season with patis
• Add papaya and continue to simmer for
an additional 5 minutes or until
papaya softens but not overcooked.
• Add sili leaves then turn off the heat.
• Serve steaming hot on a bowl with plain
rice on the side.
Pork Sinigang
Ingredients:
• 3/4 kilo Pork, cut into chunks
• 3 tomatoes, sliced
• 2 onions, diced
• 5 cloves of garlic, minced
• 100 grams Kangkong (river spinach)
• 100 grams String beans
• 2 pieces horse radishes, sliced
• 3 pieces gabi (taro), pealed
• 2 pieces sili pag sigang (green finger
pepper)
• 200 grams sampalok (tamarind)
cornstarch mixture.
• 1 liter of rice wash or water
Instructions:
• Boil sampalok in water until the shell
shows cracks. Let cool then peal off the
shells and with a strainer, pour samplalok
(including water) into a bowl. Gently
massage the sampalok meat off the
seeds, strain again.
• In a pot, sauté garlic and onion then add
the tomatoes. Let simmer for 5 minutes.
• Add pork and fish sauce then add the rice
wash. Bring to a boil then simmer for 15
minutes then add the gabi. Continue to
simmer for another 15 minutes or until
the pork is tender.
• Add the horse radish and simmer for 10
minutes then add the string beans,
kangkong and sili (for spice-optional). Let
boil for 2 minutes.
• Serve piping hot.
Sweet & Sour Pork
Ingredients:
• 1/2 kilo pork loin, sliced into pieces
• 1 small can pineapple chunks
• 1 large onion, quartered
• 1 red & 1 green bell peppers, sliced into
strips
• 2 tablespoons of soy sauce
• 3 tablespoons of peanut oil
• 4 tablespoons of cornstarch
• 3 tablespoons of ketchup
• 1 tablespoon of sugar
• 1 teaspoon of salt
• 3 cloves of minced garlic
Instructions:
• In a pot, boil pork in 2 cups of water
with 1/2 teaspoon of salt until tender,
then drain (keep the pork stock for
later).
• Mix 2 tablespoons of cornstarch and soy
sauce then coat the pork with the
• Fry the pork in a skillet until golden
brown, set aside.
• Dissolve the remaining 2 tablespoons of
cornstarch on 1/2 cup of pork stock -
set aside.
• Sauté garlic and onions on oil, then add
the bell peppers, pineapple chunks
(including the syrup), ketchup, sugar,
1/2 teaspoon salt and the dissolved
cornstarch. Stir until sauce thickens.
• Pour over fried pork then serve with
rice.
Menudo
Ingredients:
• 1/2 kilo pork (cut into small chunks)
• 1/4 kilo pork liver (cut into small cubes)
• 5 pieces chorizo Bilbao (also cut in small
pieces)
• 4 potatoes (peeled, cut in small cubes,
fried)
• 1 green and 1 red bell pepper (diced)
• 1 cup chickpeas
• 1/4 cup raisins
• 1/2 teaspoon paprika
• 1 cup pork or chicken stock
• 2 teaspoons of patis (fish sauce)
• 3 tablespoons oil
• 1 tablespoon atsuete oil (optional)
• 3 tomatoes (diced)
• 1 small head of garlic (minced)
• 1 medium size onion (diced)
Instructions:
• In a pan or wok, heat cooking oil and
atsuete oil.
• Saute garlic, onion. Then add the pork,
liver, chorizo de Bilabo, tomatoes, bell
pepper, paprika, patis and the stock.
• Cover and bring to a boil. Simmer for 20
minutes or until the pork is tender.
• Add the chickpeas, potatoes and raisins.
Boil of another 2 minutes.
 • Salt and pepper to taste.
• Serve hot with white rice.
Chopsuey
Ingredients:
• 1/4 kilo pork, sliced into small pieces
• 1/4 kilo shrimps, shelled, deveined and
halved
• 1/4 kilo chicken liver and gizzard, sliced
to small pieces
• 1/4 kilo cauliflower, broken to bite size
• 1/4 kilo string beans
• 1/4 kilo snow peas (sitsaro)
• 1/4 kilo cabbage, cut into squares
• 2 stalks of leeks, cut into 2" long pieces
• 3 stalks celery, cut into 2" long pieces
• 5 cloves garlic, diced
• 2 onions, diced
• 1 carrot, sliced thinly
• 1 piece red bell pepper, cut in strips
• 1 piece green bell pepper. cut in strips
• 2 tablespoons of cornstarch, dissolved
in 1/4 cup of water
• 2 cups chicken stock (broth)
• 3 tablespoons of sesame oil
• 3 tablespoons of patis (fish sauce)
• 4 tablespoons of corn oil or vegetable
oil
• Salt to taste
Instructions:
• In a big pan or wok, sauté garlic, onions
then add in the pork. chicken liver and
gizzard. Add 1 cup of stock, pinch of
salt and simmer for 15 minutes or
until pork and chicken giblets are
cooked.
• Mix in the shrimp then all the
vegetables. Add the remaining 1 cup
of stock, patis and the dissolved
cornstarch. Cook for about 10 minutes
or until the vegetables are done. Add
the sesame oil.
• Salt and pepper to taste.
• Serve hot with rice. pieces
• 1 bundle of sitaw (string beans) cut to
Ginisang Kalabasa 2" long
• 1 banana bud, cut similar to eggplant
Ingredients: slices, blanch in boiling water
3 tbsps of cooking oil • 1/2 cup oil
2 cloves of finely crushed garlic • 8 cups of water
1 medium of finely minced red onion
• Salt to taste
1 large of finely minced over ripe native tomato Instructions:
¼ cup lean ground pork
• In a stock pot, boil beef, tripe and
2 tbsps fish sauce (patis)
oxtails in water for an hour or until
1 slice-300 grams of squash, cored, peeled & cut cooked. Strain and keep the stock.
into ¼” thick
• In a big pan or wok, heat oil and atsuete
6 long pcs of string beans, cut at 2” length
oil.
1-¼ cup water
¼ tsp white sugar • Sauté garlic, onions until golden brown,
then add the stock, toasted rice, beef,
oxtail and peanut butter. Bring to a
Here’s how:
In a pan, place over medium-high heat. Put oil. boil and simmer for 15 minutes. Salt
to taste.
Sauté garlic until golden brown. Add onion &
• Add the eggplant, string beans, pechay
tomato, sauté until wilted. Put ground pork. Sauté
and banana bud. Cook the vegetables
until no longer pink. Add squash, stir-fry for a
minute. Pour fish sauce, cook until very fragrant for a few minutes - Do not overcook
or until oil sizzles. the vegetables.
• Serve with bagoong on the side and hot
Add water. Cover. Bring to boil. Lower fire to plain rice.
medium, simmer until squash is half-cooked. Put
string beans & sugar. Mix. Cover again. Cook until
veggies are tender.
Kare Kare
Ingredients:
• 1 kilo of beef (round or sirloin cut) cut
into cubes, beef tripe or oxtail (cut 2
inch long) or a combination of all three
(beef, tripe and oxtail)
• 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