Manila's Pork Adobo

Ingredients:

4 lb pork roast,trimmed of
1 bone and fat,cubed
1 c vinegar
1/4 c soy sauce
4 cloves garlic,crushed
2 t sugar
1 t salt
1/2 t pepper,Freshly Ground

How to Cook:

• In bowl, combine pork, vinegar, soy sauce, garlic, sugar, salt and pepper; marinate 30 minutes. 
• Transfer to heavy bottomed skillet;bring to a boil; reduce heat, simmer 3 1/2 to 4 hours or until liquid's almost evaporated. 
• Serve with steamed rice

Sarciadong Isda

Ingredients:

2 lbs Tilapia, cleaned
3 pieces medium-sized tomatoes, diced
3 pieces medium-sized onions, diced
1 3/4 cups water
1/2 teaspoon ground black pepper
1/2 cup green onions, chopped (optional)
2 teaspoons garlic, minced
3 pieces raw eggs, beaten
2 tablespoons fish sauce
Cooking oil for frying

How to Cook:

• Heat oil in a frying pan then fry the fish. Ensure that salt has been rubbed over the fish before frying.
• Remove the fish from the frying pan and place in a a plate with paper towels. Set aside.
• Using a clean pan, heat about 2 teaspoons of cooking oil then sauté the garlic, onions, and tomatoes.
• Add the fish sauce and ground black pepper then stir. Put-in the chopped green onions and water then bring to a boil.
• Add the fried fish and simmer for 3 to 5 minutes. Pour the beaten eggs on the pan. 
• Ensure that it is distributed evenly.
• Once the eggs curdles or coagulates, you may start stirring the mixture.
• Simmer for another 2 minutes than transfer to a serving plate.
• Serve and enjoy

Grilled Milk Fish (Fillipino Style)

Ingredients:

1 pcs. of whole Milkfish
Green chili pepper, usually used in sinigang
Tomatoes
Onions
Salt
Pepper Salt
Vegetable Oil
1 small pack of maggi magic sarap

How to Cook:

• Mix altogether the tomatoes, onions, long green pepper, salt and pepper and set aside.

• Prep the fish by slicing the one side deep into the other but without going all the way through.

• Put the stuffing in spreading evenly. Press down a bit to flatten, making sure the stuffing stays inside.

• Prepare and heat up the grill: using a tong, dip a paper towel in vegetable oil and scrub the grill. Be careful of flare-ups.

• Sprinkle salt and pepper on the fish and put it on the grill. Cook each side for 15 - 20 minutes.

• Serve with a side of spicy vinegar, soy sauce, garlic, chili and dash of sugar mixture.

Baked Rice Custard

Try this easy and quick miryenda or mid afternoon snack at home. It is delicious and affordable.

Ingredients:

3 eggs, well beaten
1/2 cup sugar
1/4 teaspoon salt
2 cups milk, scalded
1 cup cooked rice
1/4 cup raisins
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1 tablespoon butter, sliced

How to Cook:

• Combine eggs, sugar and salt. Stir in hot milk slowly. Add cooked rice, raisins and vanilla.
• Pour into buttered 1 ½-quart baking dish. Set in pan of hot water.
• Bake for 30 minutes in 325 degree oven then stir.
•  Sprinkle with cinnamon and dot with butter.
• Continue baking for 60-70 minutes or until set. Serve and Enjoy.

Ensaymada

A pastry or a brioche made with butter (instead of lard) and topped with grated cheese
and sugar.

Ingredients

In Dough:

1/3 cup refined sugar
1 teaspoon salt
1/4 teaspoon instant yeast
1/2 cup all-purpose flour
2 tablespoons water
1/3 cup butter

In Sponge:

1 egg
1 tablespoon refined sugar
2 tablespoons water
1 1/2 cups all-purpose flour
3 egg yolk
1 teaspoon instant yeast

In Topping:

grated cheese
melted butter
sugar

How to Cook:

• Mix sponge ingredients in a mixing bowl. Combine until blended and knead until dough is smooth. Shape into ball, cover wit damp cloth and let rise for 2 hours.
• Put the dough ingredients except butter in a mixing bowl. Blend until well blended. Add the sponge and the butter. Knead until dough is smooth and elastic. Shape into ball. Put in a bowl, cover with damp cloth and let rise again until double in bulk.
• Punch dough and divide equally into 8 pieces. Shape into balls, cover with damp cloth and let rise for 30 minute Roll out each piece thinly into 8 x 5 inch rectangles. 
• Brush surfaces with butter. Roll into long rods and twirl into shape, locking the ends to seal. Place on greased ensaymada molds. Let it rise for 2 hours until doubles in size.
• Bake at 325 F for about 10 minute or until light golden brown. Cool slightly and brush with melted butter. Top with grated cheese and sprinkle with sugar.

Kwek Kwek Tokneneng Filipino favorite

   A tempura-like Filipino street food, made by deep-frying orange batter covered hard-boiled eggs. Tokneneng uses duck eggs while the smaller kwek kwek use quail eggs. Try this one and enjoy.

Ingredients:

1 dozen eggs, choose quail or chicken
cornflour for coating
bamboo skewer
oil for deep frying
Batter:
1 cup plain flour
1/2 cup water
salt and pepper to taste
red and yellow food colouring
Sauce:
1/4 cup rice vinegar
4 tablespoon brown sugar
1/4 cup ketchup
2 teaspoon soy sauce

How to Cook:

• Boil the eggs for 10 minutes. Remove from pot and let cool then peel the shells.
• Prepare the batter by putting a few drops of red and yellow food color into the water to get a deep orange color. Add salt and pepper to the flour. Pour in the water mixture into the bowl of flour and mix well until there are no lumps.
• Heat oil in wok until hot. Dredge the peeled eggs into the cornflour then drop them into the batter so it's fully covered. Then I use the skewer to poke the eggs to drop them into the hot oil and deep fry until the batter is crispy. 
• Remove with slotted spoon and drain on paper towels.
• To make the sauce: Mix all the ingredients into a saucepan and heat until the sugar has dissolved. Stir and let cool.
• Serve the eggs with a side of dipping sauce.

Jack fruit in coconut cream

Ingredients:

1/2 kg unripe jackfruit; peeled and chopped
1 large onion, diced
5 cloves crushed garlic
3/4 cup tomatoes, diced
3 to 5 pieces red chilies
3 cups coconut milk
3/4 cup water
1/2 cup fried dried fish (daing), bones removed

How to Cook:

• Heat a wok or a cooking pot and pour-in the coconut milk. Bring to a boil.
• Add the garlic and onions and cook for 3 to 5 minutes while continuously stirring the mixture.
• Put-in the tomatoes and red chilies. Continue stirring to prevent lumps from forming.
• Add the fried dried fish and cook for 5 minutes.
• Pour-in water and allow re-boiling.
• Add the chopped jack fruit then mix with the other ingredients. Simmer for 5 to 8 minutes.
• Put-in the shrimp cube then stir to ensure that the ingredients are properly distributed. Simmer until the liquid dries up.
• Transfer to a serving plate then serve.
• Taste and enjoy.

Pinakbet (Mixed Vegetables)

  Pinakbet or pakbet is a popular Ilokano dish, from the northern regions of the Philippines. Try this delicious and healthy dish at home.

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 (Fish Sauce)
3 tablespoons of oil
1 1/2 cup water
Salt and pepper to taste

How to Cook:

• 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  (Fish Sauce) .
• Add the pork in the casserole and mix in the sautéd 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.

Pancit Palabok

Rice noodles cooked in anato seeds, usually served with hard-boiled egg, chicharon, spring onions, and lime. All time favorite of Filipino as snack or miryenda.It also seen in many Filipino occasion's.

Ingredients:

8 oz Rice Noodles or Bihon
1/2 pound Shrimps, shelled and deveined, and cooked
2-3 piecesTinapa or Salted Smoked Fish, cooked, deboned and flaked
1/4 pound ground pork
3 tablespoons Achuete (Annato) Seeds
3-4 stalks Green Onions, sliced fine
6 cloves Garlic, minced and fried
3 tablespoons Cornstarch, dissolved in 1/4 cup water
5 cups Water
2 tablespoons Fish Sauce or Patis
1/2 teaspoon Ground Pepper
3-4 Eggs, boiled, shelled and cut in wedges
1/4 cup Cooking Oil

How to Cook:

• Boil the noodles in a water for 2-3 minutes or until the noodles are soft but not soggy. Drain the noodles and set aside.
• In a small pan, steep the achuete seeds on the heated oil to extract the color. Strain, and leave 2 tablespoons oil on the pan.
• Using 2 tablespoons of the oil, fry the ground pork with a teaspoon fish sauce until golden brown. Set aside.
• Using a separate pan, boil the shrimp shells with the water for 3-4 minutes, strain and dispose the shells.
• Thicken with the cornstarch mixture and add the remaining achuete oil.
• Stir in 2 tablespoons Tinapa flakes, and season with ground pepper.
• Assemble on a plate in this order, Noodles, Sauce,Tinapa Flakes,Shrimp, Ground Meat, Fried Garlic, Boiled Egg,Green Onion.

Bulalo (Braise Beef Bone Marrow)

Ingredients:

1 piece of bulalo (bone-in beef shank), about 1 kg. in weight
1 whole onion
1 whole garlic
1 bay leaf
6-8 peppercorns
patis (fish sauce)
1/2 head of white cabbage
250 g. of potatoes

How to Cook:

• Place the beef shanks in a large casserole. Cover with water. Add the whole onion, garlic (pierced in several places with a sharp pointed knife), bay leaf and peppercorns. Season with patis. 
• Set over high heat and bring to a boil, removing scum as it rises. Lower the heat, cover and simmer for two hours (longer, for a more flavorful broth) or until the beef is fork-tender. Alternatively, pressure-cook for one hour and 30 minutes.
• Using a slotted spoon, carefully remove the beef shanks and transfer to a tureen or serving bowl. Strain the broth. Reheat to boiling point.
• Peel the carrot and potatoes and cut into chunks. Core the cabbage and cut in half. Trim the ends of the pechay. Add the carrots to the broth and simmer for 5-7 minutes. Add the potatoes and cabbage leaves and simmer for another 8-10 minutes. Lastly, add the pechay leaves and simmer for another 3 minutes.
• Scoop the vegetables out and arrange around the bulalo. Pour in hot broth and serve at once.

Lumpiang Shanhai (Spring Rolls)

There are different type of Lumpia dish here in Philippines one of the most common and favorite is Lumpiang Shanghai. They used to cook it by Filipino's in many occasion's like Birthday, Wedding, Baptismal and more.This recipe, both fried and fresh versions, was brought by the Chinese immigrants from the Fujian province of China to Southeast Asia and became popular where they settled in Indonesia and the Philippines.

Ingredients:

2 lbs ground pork
1/2 cup green onions
1 cup carrots
1 cup onion
2 tsp soy sauce
1 raw egg
1 tsp salt
2 tsp ground black pepper
Lumpia wrapper (Spring roll skin)

How to Cook:

• Mix all the ingredients with the pork starting with the onion, carrots, green onions, salt, soy sauce, ground pepper, and raw egg
• Wrap the meat using the lumpia wrapper.
• Fry the wrapped meat making sure that all the sides are cooked right
• Serve with sweet and sour sauce. Taste and Enjoy.

Lechon (Roasted Pork) Filipino Favorite

   

One of the most popular and favorite dish of Filipino's. It is pork dish in several regions of the world, most specifically Spain and its former colonial possessions throughout the world. It was first originated in Spain then brought here in Philippines during the time when Philippines fell to Spain. Until now it became one of the main dish in many occasion's.

Ingredients:

1 whole pig (about 20 kilos)
salt
black pepper
soy sauce For the stuffing:
5 to 10 bundles lemon grass (tanglad)
20 pcs. bananas (saba variety), peeled then halved or
20 pcs. taro (gabi), peeled

How to Cook:

• Clean and prepare the pig by removing innards, washing and scraping innards, washing and scraping the body of bristles. Rinse and allow to drain a bit before stuffing.
• Rub with salt and pepper inside and out.
• Rub soy sauce on the skin of the pig. This will make it nicely red when roasted.
• Stuff the belly of the lechon with lemon grass along with saba and gabi. Sew to close.
• Skewer the pig and split roast over live charcoal or traditionally, in some parts of Cebu Philippines, under live fire. Roast until crisp.
• Lechon is not served with a sauce. But if a dipping sauce is requested, vinegar with scallions and pepper may be served along with it.