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Kare Kare Estimated cooking time: 2 hours 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 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 Kare Kare Cooking Instructions: In a stock pot, boil beef, tripe and oxtails in water for an hour or until cooked. Strain and keep the stock. In a big pan or wok, heat oil and atsuete oil. 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. Add the eggp...

Sweet and Sour Pork Estimated cooking time: 45 minutes 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 Sweet and Sour Pork Cooking 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 cornstarch mixture. 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 thic...

Sinigang na Hipon Sinigang is a Philippine dish famous for the variety of ingredients. Sinigang often incorporates fish, pork, chicken, shrimp, or beef. This time we'll use Shrimp for our recipe. Sinigang's characteristic taste is attributed to the ingredient that gives its sour taste and most commonly use ingredient is Tamarind or Sampalok for its sour taste. Ingredients: - 1 Kilo Shrimp - 1/4 kilo of Tamarind/Sampalok - 1 Onion, diced - 3 Tomatoes, quartered sliced - 2 pieces Radish regular size, sliced - 1 bundle of Sitaw - 1 bundle Kangkong, cut into 2" long - 3 pieces long green chilli - Salt or Patis to taste - Water Cooking procedure: 1. Boil Tamarind in water to soften. Mash and extract all juices and set aside. 2. In a casserole, boil water and Tamarind juice, onions, tomatoes and Radish. 3. Lower fire then add in Shrimps, Kangkong, Sitaw and green long chilli. Simmer it for 5 minutes. 4. Season with salt or patis. 5. Serve it hot on a pot or palayok.

Estimated cooking time: 35 minutes Pakbet Ingredients: 1/4 kilo pork with fat, cut into small pieces 2 Amapalya (bitter melons) sliced to bite size pieces 2 eggplants, sliced to bite size pieces 5 pieces of okra, cut in two 1 head garlic, minced 2 onions, diced 5 tomatoes, sliced 1 tablespoon of ginger, crushed and sliced 4 tablespoons bagoong isda or bagoong alamang 3 tablespoons of oil 1 1/2 cup water Salt and pepper to taste Pakbet Cooking Instructions: In a cooking pan, heat oil and fry the pork until brown, remove the pork from the pan and set aside. On the same pan, saute garlic, onion, ginger and tomatoes. In a casserole, boil water and add bagoong. Add the pork in the casserole and mix in the sautéed garlic, onion, ginger and tomatoes. Bring to a boil and simmer for 10 minutes. Add in all the vegetables and cook until the vegetables are done, careful not to overcook. Salt and pepper to taste. Serve hot with plain rice.

Crispy Pata Preparation & drying: 4 hours to 1 day Estimated cooking time: 20 minutes Crispy Pata Ingredients: 1 Pata (front or hind leg of a pig including the knuckles) 1 bottle of soda (7Up or sprite) 1 tablespoon of salt 2 tablespoons patis (fish sauce) 1/2 tablespoon baking soda 1 tablespoon of monosodium glutamate (MSG) 4 tablespoons of flour Enough oil for deep frying Enough water for boiling Crispy Pata Cooking Instructions: Clean the pork pata by removing all hairs and by scraping the skin with a knife. Wash thoroughly. Make four to five inch cuts on the sides of the pata. On a deep stock pot, place the pata in water with soda and salt. Bring to a boil and simmer for 20 minutes. Then add the baking soda and continue to simmer for another 10 minutes. Remove the pata from the pot and hang and allow to drip dry for 24 hours. An alternative to this is to thoroughly drain the pork pata and refrigerate for a few hours. After the above process, rub patis on the pata and sprinkle f...

Sweet Potato Pie Sweet Potato Pie is a comfort food to most of the people I know (including myself). I’m not surprised why a lot of people love this dessert. It is nourishing; it tastes great; and it does not cost much. To top all that, did you know that making one is not that complicated? Have the ingredients ready and grab your baking tools, I’m about to show you how to pamper yourselves in the comfort of your own homes through this Sweet Potato Pie recipe. Ingredients: 1 lb sweet potatoes 1 unbaked pie crust 1/2 cup butter, softened 3/4 cup granulated white sugar 1/2 cup evaporated milk 2 pieces raw eggs 1/2 teaspoon ground nutmeg 1/2 teaspoon ground cinnamon 1 teaspoon vanilla extract Water for boiling sweet potatoes Cooking procedure: Heat a large cooking pot and pour-in water. Bring to a boil. Put-in sweet potatoes then simmer for 45 minutes in medium heat. Turn-off heat and remove the sweet potatoes. Let cool. Run cold water on the potatoes while gently peeling the skins off. T...

Beef Kaldereta Estimated cooking time: 1 1/2 to 2 hours Beef Kaldereta Ingredients: 1 kilo beef, cut into chunks 1 big can (350g) liver spread or ground liver 5 onions, minced 5 cloves garlic, minced 6 tomatoes, sliced 1 cup tomato sauce 3 green peppers, diced 3 red peppers, diced 4 pieces hot chilli peppers, minced 3/4 cup grated cheese 2 cups beef stock or water 1/4 cup cooking or olive oil Kaldereta Cooking Instructions: In a casserole, sauté: garlic and onions in oil. Then add tomatoes, red & green pepper and chilli peppers. Add in the beef, tomato sauce, liver spread and water or stock. Salt to taste and let simmer for at least 1 hour or until the beef is tender. Add cheese and olives (optional) and continue to simmer until the sauce thickens. Serve with plain rice Cooking Tips: Instead of beef, goat's meat (kambing) can be used. If goat's meat is used, marinate the meat in vinegar, garlic, salt and pepper for at least 15 minutes. For a special kaldereta, do not use wa...

Estimated cooking & preparation time: 45 minutes. 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 Chopsuey Cooking 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 chic...

Kalderetang Kambing (Goad Kaldereta) Kalderetang Kambing Ingredients: 1 kg. of goats meat 1/2 bottle of green olives 1/2 can of green peas 2 cans of liver spread 1 can of tomato sauce salt and pepper to taste 1/2 cup of bread crumbs 1 tbsp. of Worcestershire sauce 1 tbsp. of Tabasco sauce 2 tbsp. of olive oil 2 tbsp. of Achuete coloring 1 bay leaf 4 potatoes cut in cubes 1 carrot medium sized but in cubes 2 sweet red pepper half tsp. of minced garlic Kalderetang Kambing Cooking procedure: 1. Marinate goat's meat overnight in 1 cup vinegar seasoned with salt, pepper and minced garlic. 2. Cut goat's meat to 1 inch cubes and fry in deep hot fat until brown and tender. Set aside. 3. Add tomato sauce, then the meat, bay leaf, achuete coloring, liver spread and 1 cup of boiling water. Let it simmer until tender. 4. Add the remaining ingredients and serve after simmering for five minutes. Can serve up to 10 persons.

Potato Salad Ingredients: Potato (160 g) Celery (40 g) Onions (40 g) Pickles (20 g) Green bell pepper (25 g) Lettuce (30 g) For the mayonnaise: Egg white (1 pc) Olive oil (240 ml) Salt (3 g) Pepper (2 g) Sugar (3 g) Nu salt (2 g) Sweet n' low (2 g) Procedure: Scrub the potato. Steam or boil until it is tender but do not over cook. Peel it afterwards. Then, drain potato and cut it into half a dice. Set aside the potato. When the dressing is ready, combine potatoes and dressing. Mix well. It is important not to break or crush the ingredients. For the dressing: On a mixing bowl, pour in the egg white. Then add the salt, pepper, nu salt and sweet n' low. While whisking, add a small amount of oil until it thickens/ combine. Mix with potatoes.

Ingredients 500g chicken breast or thigh fillets, sliced 1 onion, chopped 2 cups broccoli florets 1 1/2 cups mild curry sauce or marinade 270ml can coconut milk fish sauce and fresh lime juice, to taste Method 1. Heat a large saucepan over high heat. Add a little oil. Brown the chicken fillets in batches and set aside. Add the chopped onion and cook for 2-3 min. Return the chicken to the pan. 2. Add the broccoli, curry sauce and coconut milk. Simmer for 10 min, or until chicken is cooked and broccoli tender. Season to taste with fresh lime juice or fish sauce. Serve with rice and garnish with sliced green/spring onions.

Estimated cooking and preparation time: 1 hour 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) 3 tablespoons of patis (fish sauce) 1 liter of rice wash or water Sinigang Cooking 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 s...

Estimated preparation & cooking time: 50 minutes Pork 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) Pork Menudo Cooking 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.

Pork Steak Estimated time to prepare and cook: 50 minutes Pork / Beef Steak Ingredients: 3/4 kilo tender pork or beef steaks, sliced 1 tablespoon kalamansi or lemon juice 5 tablespoons soy sauce 3 cloves of garlic 1 small piece ginger, crushed 1/2 teaspoon ground black pepper 1/2 cup onions, sliced in rings 4 tablespoons cooking oil Pork / Beef Steak Cooking Instructions: Marinate the pork or beef steak in kalamansi (lemon) juice, garlic, ginger, soy sauce and pepper for 30 minutes. In a frying, add cooking oil. Add the marinated pork or beef steak and cook slow until done. Increase heat for a minute or two to brown steaks. Add the sliced onions and continue to cook for another minute. Serve on a platter including the oil and sauce. Best served with hot plain rice.

Nilagang Baka (Beef Stew) Estimated Cooking time: 1 to 2 hours Beef Stew Ingredients: 1 kilo beef, cut into 1 1/2" x 1 1/2" cubes 8 potatoes cut the same size as the beef 1 bundle Pechay (Bok choy) cut into 2 pieces 1 small cabbage, quartered 5 onions, diced 1 head garlic, minced 4 tablespoons of patis (fish sauce) 3 tablespoons of cooking oil 10 corns of black pepper 1 liter of water Salt and pepper to taste Beef Stew Cooking Instructions: In a big casserole, heat oil and sauté the garlic and onions. Add water, the beef, black pepper and patis. Bring to a boil then simmer for 1 hour or until the beef is tender. Add the potatoes. Continue to simmer until potatoes are cooked. Add the cabbage then the pechay. Do not over cook the vegetables. Salt and pepper to taste. Serve steaming hot in a bowl and plain white rice. Cooking Tips: You can substitute the beef with chicken (chicken stew) or pork (pork stew) for variety.

Ingredients     * 1 tblsp sesame seeds     * 1/4 cup lemon juice     * 2 tblsps soy sauce     * 1/2 cup honey     * 1.5kg chicken lovely legs, skin removed Asian Vegetable Mix     * 1 x 125g packet baby corn     * 2 red capsicums, thickly sliced     * 1 bunch Chinese broccoli, coarsely chopped     * 1 bunch baby bok choy, coarsely chopped     * 1/4 cup oyster sauce Method 1. Heat a medium pan. Add sesame seeds and cook, stirring, until golden. Stir in lemon juice, soy sauce and honey. Bring to boil then simmer until sauce reduces by half and thickens. 2. Place chicken in a large baking dish. Pour lemon sauce over chicken, turning chicken to coat evenly. 3. Cook in a hot oven (200C) for 25 minutes. Increase heat to very hot (240C) and cook for a further 15 minutes, or until golden brown and cooked through. Brush chicken occasionally with sauce during cooking. 4. To make Asian vegetable mix, add baby corn to a large pan of boiling salted water. Boil until corn is just tender. Add remaini...

Beef Morcon Estimated cooking time: 2 to 3 hours. Beef Morcon Ingredients: 1 kilo beef, sliced 1/4 inch thick (3 pcs.) 1/4 kilo ground beef liver 200 grams sliced sausages or ham 200 grams pork fat (cut is strips) 3 hard boiled eggs, sliced 100 grams cheddar cheese in strips 100 grams grated cheddar cheese 2 onions, chopped 5 bay leaf (laurel) 1/2 teaspoon of ground black pepper 1/2 cup vinegar 2 teaspoon salt 2 cups of water 2 meters thread or string (for tying) Beef Morcon Cooking Instructions: Spread and stretch the sliced beef on your working table. Arrange the filling on the sliced beef: sausage strips, cheese strips, sliced eggs, pork fat and some ground liver. Roll the sliced beef with all the filling inside and secure with a thread or string. Repeat the procedure for the two remaining beef slices. On a pot, place the beef rolls and put the water, the remaining ground liver, grated cheese, chopped onions, bay leaves, ground black pepper and salt. Cover the pot and bring to a boi...

Ingredients 2 Tbsp tamarind concentrate 1/4 cup palm or brown sugar 1 long red chilli, seeded,finely chopped 2cm-piece ginger, peeled, grated 2 garlic cloves, crushed 1/2 tsp dried chilli flakes 1/3 cup water 1 Tbsp vegetable oil 1kg green prawns, peeled, deveined, tails intact 4 spring onions, thinly sliced 200g bauio beans, trimmed, cut into 5cm lengths Method The tamarind in this recipe is used extensively in Indian cooking and gives a delicious sour flavour. It's available in jars and cans as a paste, concentrate or pulp, from supermarkets and Asian grocery stores. Here's how: 1 Combine the tamarind, sugar, chilli, ginger, garlic, chilli flakes and water in a jug. 2 Heat a wok or large heavy-based pan over a high heat until hot. Add 1 teaspoon of the oil and heat for another minute. Add a quarter of the prawns 3 Add the spring onion and beans to the wok or pan, and cook for 1 minute. Return the prawns to the pan. Add the tamarind mixture and cook for 1 minute, or until pra...

Beef Mechado Estimated cooking time: 1 hour Beef Mechado Ingredients: 1 kilo of beef cut into chunks 1/8 kilo of pork fat cut into strips 4 onions, peeled and quartered 5 medium potatoes, quartered (optional: fried) 1 medium sized carrot, sliced in 1/2" sections 2 red bell pepper, sliced 2 cups beef stock or 2 bouillon cubes dissolved in water 3 bay leaves (laurel leaves) 1/4 -cup vinegar 2 cups tomato sauce or 1/2 cup tomato paste 1 cup soy sauce salt & pepper to taste Beef Mechado Cooking Instructions: Cut an incision on the beef chunks and insert a pork strip in the middle (mitsa) In a casserole, combine the beef (with the fat), tomato sauce, soy sauce, bay leaves and beef stock. Bring to a boil and simmer until the beef is almost tender Add the vinegar and let boil for a minute or two Add the potatoes, onions, carrot, and bell pepper Let simmer until potatoes and carrots are cooked - occasionally stir to thicken sauce Serve hot with white rice Beef Mechado Cooking Tips: Pr...