Sweet and 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

Procedure:

• 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 thickens.
• Pour over fried pork then serve with rice.

Via: PinoyRecipe

Guisadong Talaba (Sauteed Oyster)

Ingredients:

• 2 cups shelled oysters
• 1/2 cup chopped onion
• 1/2 cup cubed red ripe tomatoes
• 2 tbsp. cooking oil
• 1 tsp. minced garlic
• Salt or patis and ground pepper to taste

Procedure:

• Heat oil in a skillet
• Saute garlic until brown
• Place onion and saute until transparent
• Add tomatoes and cook for 3 minutes
• Add oysters
• Simmer for 10 minutes
• Add salt or fish sauce and ground pepper to taste

Via: ex-designz

Ginataang Hipon (Shrimp in Coconut Milk)

Ingredients:

• 2 cups coconut milk
• 2 pounds shrimp, shelled and deveined
• 1 cup water
• salt and freshly ground pepper to taste
• 1 cup pepper leaves or any green leafy vegetable in season

Procedure:

• In a medium pot, bring coconut milk and water to a boil.
• Add shrimp.
• Season with salt and pepper.
• Add pepper leaves or other leafy vegetable just before turning off heat.
• Serve hot.

Via: Food-Network

Adobong Pusit (Squid Adobo)

Ingredients:

• 1 lb. squids (med. size)
• 5 cloves garlic, crushed
• 1 sm. onion, sliced
• 1/2 c. vinegar
• 2 c. water
• 2 tbsp. cooking oil
• Salt or soy sauce to taste
• Pepper, ground to taste
• 2 lg. tomatoes, sliced

Procedure:

• Put the squids in a saucepan after cleaning them thoroughly.
• Add the vinegar, garlic, pepper, salt or soy sauce and water.
• Cover and cook slowly until squids are tender. Drain,
• separate the garlic and fry until brown.
• Add the onion and tomatoes.
• Add the squids and continue to cook for a few minutes.
• Add the broth in which squids have been cooked and bring to a boil.

Via: Cooks

Paksiw na Lechon (Roast Pig Stew)

Ingredients:

• 1 kilo cooked lechon
• 1 cup ready-mixed sauce or 1 can liver spread
• 1 cup vinegar
• 1/2 cup brown sugar (pack)
• 1 tbsp. salt
• 1 tbsp. peppercorn (whole)
• 4 cloves garlic, crushed
• 1 teaspoon vetsin
• 1/2 cup dried oregano
• 1 cup water

Procedure:

• Chop lechon into small serving pieces.
• Put in pan and add all the ingredients.
• Boil.
• Lower heat and simmer until lechon skin becomes very soft and sauce thickens.

Via: Kumain

Relleno Alimasag (Stuffed Crabs)

Ingredients:

• 6 medium-large steamed crabs
• 1 medium-size tomato, chopped
• white pepper
• 2 tablespoons crushed garlic
• 2 eggs, separated
• 3 tablespoons cooking oil (any light oil, such as safflower or soybean)
• 1/2 cup chopped onion
• 1 teaspoon salt

Procedure:

• Remove the meat of the crabs from the shells.
• Set aside shells.
• Saute garlic, onion, tomato and crabmeat.
• Clean crab shells and stuff with sauted crabmeat mixture.
• Beat egg whites 8 to 10 minutes, until stiff.
• Add the yolks, salt and pepper and beat 3 minutes.
• Place about a tablespoon of egg over stuffed crab.
• Fry in hot oil in open pan for 5 minutes on each side, or until slightly brown.

Via: Recipehound

Paksiw na Bangus (Milkfish Stew)

Ingredients:

• 1 1/2 lbs bangus or white fish fillets , dressed
• 1/2 cup vinegar
• 1/4 cup water
• 1 1/2 teaspoons salt
• 1/2 inch ginger , crushed
• 2 pieces banana peppers
• 1/2 cup bitter melons
• 1/2 cup eggplants , sliced

Procedure:

• Cut fish into 4 slices.
• Place fish in a teflon or porcelain coated skillet.
• Add all other ingredients, except ampalaya and eggplant, cover and bring to a boil.
• Let simmer about 10 minutes, turning fish once to cook evenly.
• Transfer to a covered dish and store in the refrigerator to"age" for 2 days.
• Reheat over moderate heat just until heated enough before serving.
• Add ampalaya and eggplant during the last five minutes of cooking.

Via: Recipezaar

Humba (Pork Braised with Sugar)

Ingredients:

• 1/2kl pork cubes
• 3 cloves crushed garlic
• 1/4 cup vinegar
• 2 tbsp brown sugar
• 2 tbsp soy sauce
• 1 bay leaf
• some dried oregano
• 1 1/2 tablespoon tausi(salted black beans)
• 1 cup water

Procedure:

• Combine all ingredients in a saucepan.
• Cover and bring to boil.
• Lower the heat and simmer until meat is very tender and sauce is almost dry.
• Serve with fried saba (if you're in the Pinas :D ).

Prep Time: 10-15mins Cooking time: 30 minutes

Via: jdmabelleverlasting

Gambas al Ajillo (Piquant Shrimp)

Ingredients:

• 8 Shrimp (16-20 count)
• 1/4 cup fresh parsley, minced
• 1 large head garlic, minced
• Pinch saffron
• 1 dried pepper, "Chile Arbol"
• Extra virgin olive oil
• ounce dry sherry
• Salt & pepper to taste

Procedure:

• Peel Shrimp. Leave the very end of the tail on.
• Cut along the back of the shrimp tail 1/8-inch and remove vein.
• Clean and set aside in cold water.
• Mince garlic, parsley. Heat olive oil in a small saucepan.
• Pour enough olive oil so that it is about <>
• Add one tooth of garlic. Use moderate heat to raise the temperature slowly.
• When the garlic tooth begins to sizzle, lower the heat slightly and add the minced garlic, parsley, saffron and shrimp.
• Break the dried pepper in half and toss it in the pan.
• Salt and pepper to taste.
• Use a spoon to gently to stir the ingredients, turning the shrimp over to cook evenly. The heat should be high enough for the ingredients to sizzle, but so high that the oil smokes and burns the ingredients.
• Add the dry sherry towards the end when the shrimp have changed color and are just about ready. Cooking time should be about 5 minutes.
• Transfer ingredients to a deep plate and serve immediately.

Note: Serves for 4 people.

Via: Epicurean

Asadong Manok (Tangy Chicken Stew)

Ingredients:

• 2 lb. chicken, cut into serving pieces
• 1/4 cup vinegar
• 3 cloves garlic, minced
• 2 tsp. salt
• 1/4 tsp. pepper
• 1 onion, sliced
• 1 tomatoes, sliced
• 1/2 tbsp. paprika
• 1 bay leaf
• 1 cup water · vegetable oil

Procedure:

• Combine chicken, vinegar, garlic, salt and pepper in a large bowl. Let stand for at least 30 minutes.
• Heat oil in a skillet over medium heat. Sauté onions and tomatoes until soft and wilted. Drain chicken reserving marinade. Add chicken pieces to the pan. Stir-fry for about 4 to 6 minutes or until chicken colors slightly.
• Add marinade, paprika, bay leaf and water. Bring to a boil.
• Reduce heat and let it simmer for 30 minutes or until chicken is tender. Correct seasonings.
• Remove from heat. Transfer to a serving dish and serve.

Via: AllFavoriteRecipe

Embutido Filipino Style (Ground Pork Roll)

Ingredients:

• 1 lb. ground pork
• 1/2 cup finely chopped carrots
• 1 cup (6 slices) finely chopped (sweet or cooked) ham
• 3 tbsp. minced green bell pepper
• 3 tbsp. minced red bell pepper
• 1/3 cup sweet pickle relish
• 1/4 cup raisins
• 1/2 cup grated cheddar cheese
• dash of liquid seasoning
• salt & pepper, to taste
• 1 tbsp. cornstarch
• slices (wedges) of Vienna sausage
• aluminum foil, 10″ x 12″ sizes

Procedure:

• Prepare a steamer and set aside. Alternatively, prepare a baking pan and a wire rack and preheat oven to 350°F.
• In a bowl, combine all the ingredients and mix until well blended.
• Divide the mixture into 2 to 4 portions (depending on how many you want to make).
• Spread and flatten the mixture onto the center of each foil, divide the slices of hard cook eggs and Vienna sausages.
• Place each slices at the center of each mixture. Hold the foil onto your hand and roll until the ends of the mixture covers the eggs and sausages. Alternatively, by holding each ends of the foil, roll the mixture back and forth until it covers the slices of eggs and sausages in the center.
• Finally, roll the aluminum foil into a tightly packed log about 1″ to 2″ in diameter, sealing on both ends. Repeat with the remaining pork mixture.
• Place the embutido in a steamer and steam for an hour. Alternatively, place embutido in a wire rack on a baking pan, half filled with hot water.
• Cover with aluminum foil (Be sure the steam will not escape). Steam-bake in the center of the oven for an hour.
• Remove from the oven. Let it cool and slice into rings. Serve with your favorite catsup or sauces.
• Refrigerate unused embutido.

Via: PinoyRecipe

Adobong Karne Sa Gata (Beef Stewed in Coconut Milk)

Ingredients:

• 3 pounds cubed stewing beef (chuck)
• 1/2 cup soy sauce
• 1 tablespoon freshly ground pepper
• 1 tablespoon patis or salt
• 3/4 cup white vinegar
• 4 bay leaves
• 1 tablespoon sugar
• 1 12-ounce can coconut milk
• 1 head of garlic, crushed
• 1-1/2 tablespoons whole peppercorns
• 4 tablespoons vegetable or corn oil

Procedure:

• Combine the beef, vinegar, garlic, soy sauce, bay leaves, peppercorns, ground pepper and sugar in a saucepan.
• Let stand for 2 hours.
• Bring mixture to a boil and simmer about an hour or until meat is tender.
• Heat the oil in a skillet and add the garlic from cooked mixture.
• Cook until brown.
• Add the meat and cook, stirring, until it is browned on all sides.
• Add patis or salt to taste and the coconut milk and the sauce and simmer for about 5 minutes.

Via: RecipeHound

Fish Sarciado (Fish with Tomato Sauce)

Ingredients:

• 1 large lapu-lapu (apahap or bacoco)
• 3 tbsp. patis
• 1 tsp. vetsin
• 1 tbsp. calamansi juice
• 4 cloves garlic, minced
• 2 onions, chopped finely
• 3-4 tomatoes, chopped finely
• 1/2 cup bread crumbs or cornstarch
• 1/2 tsp. ground pepper
• 2 tbsp. chopped spring onions for garnishing

Procedure:

• Scrape scales of fish. Clean.
• Marinate whole in combined patis, calamansi juice, vetsin, pepper, and minced garlic.
• Let stand for 3-4 hours (or overnight).
• Drain.
• Set aside patis mixture to be used for sauce.
• Roll fish in bread crumbs and fry until golden brown.
• Saute garlic (drained from patis mixture), onion, and tomatoes.
• Add patis mixture and cook until it thickens.
• Place fried fish in serving dish, pour sauted mixture and sauce on top.
• Sprinkle chopped spring onions.

Via: OurFamily

Sinigang na Isda (Fish in Sour Soup)

Ingredients:

• 2 pounds halibut with bones, sliced
• 1 medium onion sliced
• 1 medium tomato diced
• 4 cups rice water
• 2 each japanese eggplants sliced, diagonally
• 2 cups chinese(icicle) radish sliced diagonally
• 1 teaspoon fish sauce
• 1 each hot chili peppers
• 1 each lemon juice of
• 1 salt and black pepper to taste
• 1 bunch spinach fresh, cut into 3inch pieces
• 1 slices lemon
  

Procedure:

• In a covered soup pot over medium high heat, bring rice water, onion and tomato to a boil.
• Reduce heat to medium, add radishes, eggplants, juice of one lemon, hot chili pepper, fish sauce, a little salt and pepper, and simmer for 8 minutes.
• Add fish and simmer for another 10-15 minutes until cooked.
• Turn off heat.
• Correct sesonings to taste.
• Add spinach and cover for 1-2 minutes.
• Serve immediately.
• For extra tartness, sprinkle a little lemon juice on individual bowl servings.

Via: RecipeLand

Pescado al Horno (Baked Fish)

Ingredients:

• 6 to 8 fillets of lapu-lapu (red snapper or grouper may be substituted)
• 1/3 cup olive oil
• 1/2 cup pimento cut into strips
• 1 teaspoon lemon juice
• 1 whole onion, finely minced
• 1 tablespoon finely minced parsley
• salt and freshly ground pepper to taste
• 1-1/2 cups fresh chopped tomatoes, with skin and seeds
• 1 tablespoon bread crumbs

Procedure:

• Preheat oven to 350 F.
• Season the fillets with lemon juice, salt and pepper and place in a shallow glass pan. Set aside.
• In a medium skillet, heat olive oil.
• Saute onions, tomatoes and pimento until a saucelike consistency is obtained.
• Pour the sauce on the fish.
• Sprinkle the fish with parsley and bread crumbs.
• Bake at 350 F. for 25 minutes. Serve hot.

Via: RecipeHound

Pork Menudo (Dice Pork with Potatoes and Chick Peas)

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)

Procedure:

• 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.

Via: FilipinoFoodRecipes

Inihaw na Baboy (Grilled Pork)

Ingredients:

• 1 kg (2 lb) pork belly
• Cloves of 1 head of garlic, crushed
• 125 ml (½ cup) 7-Up or Sprite
• 125 ml (½ cup) vinegar
• 2 tablespoons sugar
• Freshly ground black pepper

Vinegar-Soy Dip

• 1 medium onion, finely diced
• 250 ml (1 cup) vinegar
• 125 ml (½ cup) soy sauce
• Freshly ground pepper
• 1 sliced finger chili (optional)

Procedure:

• Slice pork belly lengthwise about 2 cm (3/4 in) wide.
• Combine garlic, Sprite or 7-Up, vinegar, sugar and pepper in a bowl. Pour over pork belly. Cover and marinate 3 to 4 hours in refrigerator.
• When ready to cook, drain pork and discard marinade. Heat grill to medium and grill pork until thoroughly cooked, about 15 to 20 minutes on the first side and 10 minutes on the second side..
• To make the Vinegar-Soy Dip, combine the onion, vinegar, soy sauce and pepper in a bowl. Stir to blend. For a spicier dip, add the sliced chili, if desired.
• Serve the grilled pork with the dip and cooked white rice.

Via: PinoyRecipe-Kablogspot

Adobong Manok sa Gata (Chicken Adobo in Coconut Milk)

Ingredients:

• 1 1/2 lbs free-range chicken, cut in 8 portions
• 2 stalks lemongrass, pounded
• 2 tablespoons oil
• 2 tablespoons julienned gingerroot
• 1 medium red onion, chopped
• 3 garlic cloves, minced
• 1/4 cup white vinegar
• salt & freshly ground black pepper
• 800 ml of thick coconut milk (unfortunately light coconut milk doesn’t work well with this recipe. You can add more coconut milk i)
• 1 chili (your choice)
• 1 lb papayas, peeled, seeds removed, properly cleaned and sliced to bite-sized pieces (proper cleaning of unripe papaya requires lightly squeezing the slices in salt to remove the bittern)

Procedure:

• In a large pot, saute ginger, garlic, and lemon grass in oil.
• Add the chicken pieces, season with salt, vinegar and a generous sprinkle of freshly ground black pepper. Cover and cook for 15 minutes or until the vinegar is completely absorbed by the chicken pieces.
• Add 400 ml of coconut milk. Stir constantly in the first 10 minutes to avoid curdling of the coconut milk.
• Then you can cover it and let it simmer for 30 minutes or until the coconut milk is half absorbed. Stir occasionally though to avoid burning it.
• Add the slices of green papaya and the chili. When the papaya is half done, add the remaining 400 ml of coconut milk, again stir in the first 10 minutes to avoid curdling.
• Simmer for another 20-30 minutes or until all the liquid is almost absorbed and the chicken pieces are falling off the bones.
• Serve with lots of steamed rice.

Estimated Cooking Time: 3 hours and 30 minutes. Makes 8 to 10 servings.

Via: PinoyRecipe

Pocherong Baka (Beef Pochero-Style)

Ingredients:

• 1 to 2 pounds sirloin steak, cut into 6- ounces can chick peas small pieces
• 1/4 pound green beans
• 6 cups water
• 1/2 medium-size green cabbage
• 1 potato, quartered sliced
• 1 ripe plantain, cut into serving
• 1 bunch green onions or pieces scallions
• 2 cloves garlic, crushed
• 1 small onion, quartered
• 2 tablespoons oil
• 8 peppercorns
• 1 chorizo de Bilbao or pepperoni salt to taste

Procedure:

• Simmer beef in water until tender.
• Set aside broth.
• Boil potato in beef broth and set aside.
• Boil plantain and set aside.
• In a large skillet or saucepan, brown garlic in oil.
• Add beef, chorizo or pepperoni, chick peas, broth, green beans, cabbage and
  green onions or scallions.
• Also add quartered onion and peppercorns.
• Simmer until vegetables are done.
• Add salt to taste.
• When ready to serve, garnish with banana and potato.
  
• Serve with pochero sauce.

"Pochero Sauce Recipe"

Ingredients:

• 1 medium-size eggplant
• 1/4 cup white vinegar
• 1/2 plantain, peeled and boiled
• 1 clove garlic. finelY crushed
• 1 small sweet potato or yam, salt and pepper to taste peeled and boiled.

Procedure:

• Boil eggplant and remove skin and mash with plantain and sweet potato.
• Add the vinegar, garlic, salt and pepper and heat.

Via: YollyKing

Filipino Pork Tocino (Cured Pork)

Ingredients:

• 2 lbs. of pork/pork chops or red loin with fat, sliced into 1/4 inch thick
• 2 tablespoons of anise wine
• 2 tablespoon of annatto water
• 2 tablespoon of salt cooking oil
• 4 tablespoon of sugar
• 1/8 teaspoon of salitre ( saltpeter )

Procedure:

• Combine all the ingredients in a shallow pan except for the pork.
• Sprinkle the mixture onto the pork and make sure that it is distributed evenly.
• Pile the pork inside a container with a cover and keep refrigerated for about 3 days to cure the pork.
• To cook, just put a little water in a skillet and add the pork and fry it until done

Via: RecipesFilipino

Talunang Manok (Defeated Chicken)

Ingredients:

• 1 kilo chicken, chopped into serving pieces
• 1/2 cup Golden Fiesta cooking oil
• 2 tablespoons minced garlic
• 2 onions sliced
• 3 tablespoons Datu Puti Vinegar
• 2 tablespoons finely chopped ginger
• 2 tablespoons Datu Puti Soy Sauce
• 1 cup water
• 1 cube chicken stock
• 1 tablespoon Datu Puti Patis
• Freshly ground pepper

Procedure:

• Saute garlin and onions in oil until onions are translucent. Add chicken and cook on each side.
• Add Vinegar and ginger and without stirring, let mixture come to a boil.
• Mix weel. Add soy sauce, water and chicken stock. Once stock is dissolved, taste sauce and adjust seasoning with patis and pepper.
• Let mixture come to a boil and remove from heat. Serve with rice.

Via: moblogkitchenomicks

Tinolang Manok (Filipino Ginger Chicken Soup with Papaya)

Ingredients:

• 2-3 tablespoons Oil
• Onion thinly sliced 1 each
• 1 tablespoon Garlic minced
• 2 tablespoons Ginger minced or julienne
• 2-3 pounds Chicken bone in, cut into small pieces
• 3-4 cups Water
• 2 tablespoons Fish sauce (patis)
• Salt and pepper
• 2 cups Green papaya-peeled, seeded and cubed
• 2 cups Spinach

Procedure:

• Heat the oil in a large pot over medium flame. Add the onions and sauté until translucent, about 3-4 minutes. Add the garlic and ginger and sauté another 2-3 minutes. Add the chicken pieces and sauté another 5 minutes to partially cook and lightly brown.
• Stir in the water to cover, fish sauce, salt and pepper bring to a boil. Reduce heat to low and simmer for 25-30 minutes, stirring occasionally and skimming off any scum that rises to the surface.
• Add the cubed papaya and simmer for another 5-10 minutes, or until cooked through.
• Remove from heat, adjust seasoning and stir in the spinach. Serve hot.

Variations:

• You really need to use unripe, green papaya to get the right texture and taste. If it is unavailable where you live, use chayote squash (called sayote in the Philippines). It's very similar.
• In the Philippines, dahon ng sili, or chili leaves, a leafy green, are often used instead of spinach.
• Eliminate the fish sauce and just use salt if you'd like.
• Remove the skin from the chicken if you like. It makes a less fatty, clearer soup.

Via: whats4eats

Asadong Baboy (Pork Chinese-Style)

Ingredients:

• 2 pounds pork loin
• 1/3 cup brown sugar
• 2 tablespoons finely minced garlic
• Marinade: 1 cup water
• 2 tablespoons white wine
• 1/3 cup soy sauce
• 1/2 teaspoon salt

Procedure:

• Marinate the whole pork loin for 30 minutes or more in a large pot.
• Cover the pot and bring the mixture to a boil.
• Lower heat and simmer until meat is tender (about 30 minutes).
• Serve hot with the marinade.

Via: RecipeHound

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

Procedure:

• 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

Tips

• Pressure cook the beef with the beef stock for faster cooking time.
• Fry the potatoes before adding to the casserole.
• Add 2 to 3 tablespoons of olive oil and stir when the mechado dish is almost done for added flavor.

Via: PinoyRecipe

Sinigang Na Baboy (Pork In Sour Broth)

Ingredients:

• 1 1/2 lb Pork riblets or pork ribs, country style, cut to pieces.
• 5 c Water
• 4 md Tomatoes, sliced
• 1 md Onion, sliced
• 1 1/2 ts Salt
• 1 md Icicle radish, cut into 1" pieces (or 10 red radishes, pared)
• 1/4 lb Green beans
• 1/2 lb Spinach (or cabbage, mustard greens or watercress).
• 5 md Sampaloc (tamarind) [available as powdered pkg]

Procedures:

• In a large pot, bring water and pork to a boil. Add tomatoes, onion, salt and tamarind. Simmer 1 hour or until pork is tender.
• Optional: Remove tamarind and mash with some broth. Strain juice back into pot.
• Taste for seasoning. Bring to a boil. Add green beans and radish. for 10 minutes.
• Add spinach, cover and remove from heat. Let stand 5 minute to finish cooking spinach.

Variations: Beef (stewing, brisket, shank or plate) may be used in place of pork. Adjust cooking time for each.

Preparation Time: 10 minutes Cooking Time: 1 hour, 15 minutes Serves: 4

Via: RecipeAtlas

Kalderetang Kambing (Goat Stew)

Ingredients:

• 3 lb goat meat
• 1 cup Vinegar
• 2 Whole garlic bulbs
• 4 siling labuyo
• 1 lb Onions
• 6 oz. Tomato paste
• 1 1/2 cup water
• 1/2 lb Potatoes
• 1 Red bell pepper
• 1/2 lb ground beef liver
• 1/8 cup quezo de bola
• 1/2 cup olive oil
• 1 tsp. Cooking oil
• 1 tsp. vetsin
• Dash Red pepper
• 1 tsp. Salt

Procedures:

• Skin and mince the garlic and combine with the vinegar in a non-reactive dish large enough to hold the goat meat and marinate for 5 hours.
• When marination is nearly complete, Slice the onions, peel the potatoes and cut them into 1 inch cubes, and julienne the bell pepper.
• Fry the siling labuyo in some cooking oil; remove from pan and set aside.
• Add more cooking oil and brown the meat.
• Remove meat and set aside.
• In same pan, saute one tbs garlic and onions.
• Return meat to pan along with the tomato paste and water and simmer until the meat is tender.
• Add the tomatoes, red pepper, beef liver, quezo de bola and the fried siling labuyo.
• Stir in the olive oil and season with salt, pepper and vetsin.
• Cook for 5 more minutes.

Via: CookAdvice

Ginataang Manok (Chicken Cooked In Coconut Milk)

Ingredients:

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

Procedure:
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.

Via: Recipehound

Crispy Pata (Deep-Fried Pigs Knuckles)

Ingredients

1 pork pata (preferably the front), about 700 g. in weight
salt
1 whole garlic
1 whole onion
8 peppercorns
1 bay leaf
3-4 c. of cooking oil

procedure

Clean the pata. Scrape the skin with a knife. Use a kitchen torch or a cigarette lighter to burn any remaining hair. Don’t use a candle–the black smoke will turn the pork rind dark.

Place the pata is a casserole and cover with water. Add the whole garlic, onion, peppercorns and bay leaf. Season with plenty of salt. Set over high heat and bring to a boil, skimming off scum as it rises. Lower the heat, cover and simmer for an hour to an hour and a half, or until tender. Alternatively, pressure-cook for 30 to 45 minutes from the time the valve starts to turn.

Remove the pata from the broth, draining well. Cool. If you have the time, wrap in foil of cling film and place in the freezer for thirty minutes.

Heat the cooking oil in a wok or deep fryer until it starts to smoke. Gently lower the pata in the hot oil. The oil will spatter, no doubt about that. It is best to immediately cover the wok or fryer. Make sure that the cover has a steam valve to allow the hot steam to escape and to prevent it from condensing back into the oil. Cook the pata until the rind is puffed and golden. My clue is that when the spattering weakens, the pata is ready.

Serve with ensaladang talong (eggplant salad) or atsara (pickled green papaya).

Via: PinoyRecipe

Chicken/Pork Adobo

Ingredients:

* 1/2 kilo pork, cut in cubes
* 1/2 kilo chicken, cut into pieces
* 1 head garlic, minced
* 1/2 yellow onion, diced
* 1/2 cup soy sauce
* 1 cup vinegar
* 2 cups of water
* 1 teaspoon paprika
* 5 laurel leaves (bay leaves)
* 4 tablespoons of cooking oil or olive oil
* 2 tablespoons cornstarch
* 3 tablespoons water

Instructions:

* In a big sauce pan or wok, sauté garlic and onions on cooking hot 2 tablespoons of oil.
* Add the pork and chicken to the pan. Add 2 cups of water, 1/4 cup of soy sauce, vinegar, paprika and the bay leaves. Bring to a boil. Cover and simmer for 30 minutes or when meat is tender.
* Remove the pork and chicken from the sauce pan and on another pan, heat cooking oil and brown the pork and chicken for a few minutes.
* Mix the browned pork and chicken back to the sauce and add cornstarch dissolved in water to thicken. Bring to a boil then simmer for an additional 5 minutes.
* Serve hot with the adobo gravy and plain rice.


Estimated cooking time: 50 minutes

Via: FilipinoFoodRecipes

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