Hele Recipes

Republic of the Philippines

Laguna State Polytechnic University

Nagcarlan Sattelite Campus

Filipino Dishes
Compilation of Recipes
Appetizer
In
Home Economics and Livelihood
Education
Recipes
Submitted to:
Mrs. Merlina Echiverri
Submitted by:
Juddie Mynn J. Barba

Pork Chicharon 3. Drain well, discarding the liquid and aromatics.
Refrigerate for about 30 minutes or until completely
cooled.
4. Arrange pork rinds in a single layer on wire rack set
Homemade Chicharon made of pork rinds
over a baking sheet. Bake in a 200 F oven for about 3 to
deep-fried to golden perfection! Crunchy
4 hours or until shrunken, dry, and brittle. Remove from
and tasty, these cracklings are the ultimate
the oven.
low-carb treat and best served with spicy
5. In a thick-bottomed pot, heat about 3-inches deep of oil
vinegar dip.
to 350 F. Gently add dried pork rinds in batches as
Prep Time 10 mins needed and deep-fry for about 2 to 4 minutes or until
Cook Time 50 mins puffed up and begin to float.
Oven Dry 5 hrs 6. Using a slotted spoon, remove fried chicharon and drain
Total Time 1 hr on a wire rack. Season with salt to taste.
Servings 4 Servings
Nutrition
Ingredients
Calories: 154kcal | Protein: 17g | Fat: 8g | Saturated
 2 pounds pork rinds, cut into 2-inch sizes
Fat: 3g | Cholesterol: 26mg | Sodium: 521mg |
 1 cup vinegar
Vitamin A: 0.3% | Calcium: 0.8% | Iron: 1.4%
 1 head garlic, peeled and crushed
 1 tablespoon salt
 1 teaspoon peppercorns
 canola oil
Instructions
1. In a deep pot, combine pork rinds, vinegar, garlic,

peppercorns, and salt. Over medium heat, bring to a
boil, skimming scum that floats on top.
2. Lower heats, covers, and continue to cook for about 40
to 50 minutes or until tender but not falling apart.
Crispy Fried Calamari cartilage inside the tube and discard. With a knife, cut
the head and the ink sack from the tentacles.
2. Set aside the tentacles. Peel the spotted outer membrane
from the squid and discard.
3. Under cold running water, wash the tentacles and the
Crispy Fried Calamari is your next favorite tubes inside and outside to remove any remaining tissue
appetizer! Learn the simple tricks on how or debris. Drain well and pat dry. Cut the body into rings
to make them super tender yet deliciously by slicing vertically or keep them whole depending on
golden and crunchy. size.
4. In a bowl, place milk and cleaned squid. Allow to
Prep Time 20 mins marinate in the refrigerator for at least 1/2 an hour or up
Cook Time 10 mins to 4 hours. Drain squid and discard milk.
Total Time 30 mins 5. In another bowl, combine flour and cornstarch. Stir to
Servings 6 Servings combine. Toss the squid in the flour mixture to fully
coat.
Ingredients 6. In a wide pan or wok over medium heat, heat about 3-
inches deep oil until a small piece of bread added
 3 pounds large squid browns in 15 seconds.
 1 cup milk 7. Add coated squid in batches and deep-fry, turning as
 1 cup flour needed, for about 1 to 3 minutes or until crisp and
 1 cup cornstarch golden. With a slotted spoon, remove from pan and
 oil drain on a wire rack set over a baking sheet.
 garlic powder to taste 8. Season with garlic powder, salt, and pepper to taste.
 salt and pepper to taste Serve immediately with lemon wedges or spicy vinegar.
 lemons, cut into wedges
Nutrition
Instructions
Calories: 390kcal | Carbohydrates: 44g | Protein: 38g |
1. Holding the squid firmly, pull the head from the body Fat: 4g | Saturated Fat: 1g | Cholesterol: 532mg |
including internal parts and tentacles. Pull out the clear Sodium: 119mg | Potassium: 633mg | Sugar: 2g |
Vitamin A: 2.8% | Vitamin C: 12.9% | Calcium: 12.2% | Iron: 14.5%
Rellenong Hipon way down the center of the shrimp's back to the tail. With
the tip of knife, remove and discard vein. Using hands,
open flesh of shrimp until it lies flat. Make a small
incision on the inside of the shrimp close to the tail.
2. In a bowl, combine ground pork, green onions, water
Rellenong Hipon stuffed with meat filling chestnuts, carrots, garlic, soy sauce, salt and pepper.
and wrapped in spring roll wrapper are the Gently stir until well distributed.
perfect appetizer! They're crispy, tasty and 3. Place about 1/2 teaspoon meat filling in the center of the
seriously addicting! butterflied shrimp and press to close around filling.
4. On a flat working surface, arrange spring roll wrapper
Prep Time 20 mins Cook Time 15 mins with pointed side facing up. Place stuffed shrimp on
Total Time 35 mins Servings 8 Servings wrapper. Fold one side of wrapper over shrimp and the
then fold the pointed side down. Roll wrapper tightly
Ingredient around shrimp moistening sides with water and pressing
lightly to seal.
 1 pound large shrimps (31-35 count) 5. Place in a single layer, seam side down, on a dish and
 1/4 pound ground pork loosely cover with moist paper towel until ready to fry.
 1/4 cup green onions, chopped 6. In a pan over medium heat, heat about 2-inches deep oil
 1/4 cup water chestnuts, chopped until very hot but not smoking.
 1/4 cup carrots, shredded 7. Add prepared shrimps into oil with seam side down.
 2 cloves garlic, peeled and minced Cook, turning on sides as needed, until golden, crisp
 1 teaspoon soy sauce and cooked through.
 1/2 teaspoon salt 8. Remove from heat and drain on a wire rack set over a
 1/4 teaspoon pepper baking sheet. Serve hot with sweet and sour sauce.
 15 pieces spring roll wrappers, cut diagonally into two
triangles
 canola oil Nutrition
Instructions Calories: 107kcal | Carbohydrates: 2g | Protein: 14g | Fat: 3g |Sat

urated Fat: 1g | Cholesterol: 153mg | Sodium: 650mg |
1. Peel shrimps and remove heads, leaving tail intact. With Potassium: 115mg | Vitamin A: 14% |
a small knife, make an incision near the head and all the Vitamin C: 4.1% | Calcium: 8.9% | Iron: 8.4%
Baked Cheese Shrimp 2. Pry open to butterfly, making sure to leave shell intact.
Gently rinse in cold running water to remove intestinal
tract. Drain well.
3. In a bowl, combine mayonnaise, cheddar cheese, and
Baked Cheese Shrimp topped with cheese
sugar. Stir together until well-distributed and sugar is
and mayo and then baked until golden and
dissolved.
bubbly are sure to be everyone's favorite
4. Spoon about a teaspoonful of the cheese-mayo mixture
appetizer! So addicting and delicious, it's
on each shrimp and spread to cover exposed flesh.
hard to stop at one!
5. Bake in a 400 F oven for about 8 to 10 minutes or until
cooked through and the top is golden and bubbly.
Prep Time 15 mins
Remove from heat and serve hot.
Cook Time 10 mins
Total Time 25 mins
Nutrition
Servings 4 Servings
Calories: 146kcal | Carbohydrates: 1g | Protein: 24g | Fat: 3g |

Ingredients
Saturated Fat: 1g | Cholesterol: 293mg | Sodium: 925mg |
Potassium: 90mg | Sugar: 1g | Vitamin A: 1.4% |
 1 pound large shrimps (31-40 size )
Vitamin C: 6% | Calcium: 22% | Iron: 14%
 1/2 mayonnaise
 1/4 cup cheddar cheese, shredded
 1 teaspoon sugar
Instructions
1. Twist the head to remove and discard. Using a pair of

scissors, cut the shell starting from the head along the
middle of the body all the way to the tail. Using a small,
sharp knife, make an incision on the length of the
shrimps but not cutting through.
Dynamite Lumpia 2. Using a teaspoon, gently scrape the inside of the chili
pepper to remove seeds and pith. Rinse under cold
running water to remove any stray seeds. Drain well and
pat dry.
3. In a bowl, combine ground pork, garlic, green onions,
Dynamite Lumpia are a must for any party! salt, and pepper to taste. Using a teaspoon, gently stuff
Made with finger chili peppers and meat each chili pepper with pork mixture.
filling, they're crispy, crunchy, slightly 4. Separate lumpia wrappers and lay on a flat work
spicy, and the ultimate beer match! surface. Place one stuffed pepper on wrapper. Fold
sides of the wrapper to enclose chili pepper, leaving
Prep Time 20 mins stem exposed. Roll tightly to fully cover chili pepper and
Cook Time 10 mins seal seam with a dab of water. Repeat with remaining
Total Time 30 mins chili peppers.
Servings 30 Pieces 5. In a pan over medium heat, heat about 2-inches deep of
oil. Add prepared peppers in a single layer and cook,
Ingredients turning as needed, for about 7 to 10 minutes or until
golden and crisp. Adjust heat if wrappers are browning
 30 pieces finger chili peppers (siling haba) before meat filling is cooked through.
 1 pound ground pork 6. Remove from pan and drain on a wire rack set over a
 2 cloves garlic, peeled and minced baking sheet. Serve hot with sweet and sour sauce or
 1/2 cup green onion, chopped spicy vinegar dip.
 1 teaspoon salt
 1/4 teaspoon pepper Nutrition
 30 pieces spring roll wrappers
 canola oil Calories: 101kcal | Carbohydrates: 9g | Protein: 4g | Fat: 5g |
Instructions Potassium: 63mg | Vitamin A: 0.6% |
Vitamin C: 1.1% | Calcium: 1.1% | Iron: 3.7%
1. With a small knife, make a slit across the length of one
side of each chili peppers from the stem down to the tip.
Work carefully to keep stems intact.
Plum Sauce Chicken Lollipops of the drumette, gently push the meat all the way down
the opposite end, forming a knob of meat like a
"lollipop". Repeat with remaining drumettes.
2. In a bowl, combine plum sauce, calamansi or lemon
Plum Sauce Chicken Lollipops are super juice, soy sauce, honey, rice vinegar, chili oil, ginger,
fun and tasty appetizers that are sure to garlic, salt, and pepper. Whisk together until well-
be a hit with the crowd. Baked in a sweet blended.
and savory sauce, they're finger-licking, 3. Add frenched drumettes to plum sauce mixture and
lip-smacking addicting! marinate in the refrigerator for at least 4 hours or
overnight for best results.
Prep Time 20 mins Cook Time 35 mins 4. Drain chicken, reserving marinade. Wrap the exposed
Marinating 8 hrs Servings 4 Servings bone of each drummette with a strip of aluminum foil.
5. In a saucepan over medium heat, bring marinade to a
Ingredients boil for about 5 minutes or until completely heated and
reduced.
 1 pound chicken wing drumettes 6. On a lightly greased baking sheet, arrange chicken in a
 1/2 cup plum sauce single layer. Bake in a 350 F oven, basting every 10
 3 tablespoons calamansi or lemon juice minutes with marinade, for about 30 to 35 minutes or
 2 tablespoons soy sauce until browned and thermometer inserted in the thickest
 2 tablespoons honey part of the meat reads 165 F.
 1 tablespoon rice vinegar 7. Remove from oven and sprinkle with sesame seeds.
 1 tablespoon chili oil Serve hot.
 1 thumb-size ginger, peeled and grated
 3 cloves garlic, peeled and grated Nutrition
 1 teaspoon salt
 1/4 teaspoon pepper Calories: 282kcal | Carbohydrates: 27g | Protein: 12g | Fat: 13g |
 sesame seeds, toasted Saturated Fat: 3g | Cholesterol: 47mg | Sodium: 1335mg |
Potassium: 233mg | Sugar: 9g | Vitamin A: 2.1% |
Instructions
Vitamin C: 6.6% | Calcium: 1.6% | Iron: 7.5%
1. With a knife or scissors, cut the skin and tendon around
the base of chicken drumette. Holding the exposed bone
Sizzling Balut Instructions
1. In a shallow plate, lightly dredge peeled balut with flour.
2. In a wide pan over medium heat, heat oil. Add balut and
cook, turning once or twice, until lightly browned.
Sizzling Balut takes our classic balut to a Remove from heat and drain on paper towels.
whole new level of yum! Battered, fried and 3. Remove oil except for about 1 tablespoon from the pan.
finished off in a spicy sauce, it's a tasty Add shallots, garlic, ginger, chili peppers, and bell
appetizer or dinner meal. pepper. Cook, stirring regularly, until softened and
aromatic.
Prep Time 15 mins 4. In a bowl, combine soy sauce, oyster sauce, and water.
Cook Time 20 mins Stir together until blended. Add to pan and bring to a
Total Time 35 mins boil.
Servings 4 Servings 5. Add balut and continue to cook, gently turning to coat
in sauce, until heated through and sauce is thickened.
Ingredients Season with pepper to taste.
6. Remove from pan and arrange on sizzling plates.
 4 balut, cooked and peeled
Garnish with green onions and serve hot.
 1/4 cup flour
 1/4 cup canola oil
Nutrition
 2 shallots, peeled and chopped
 2 cloves garlic, peeled and minced Calories: 248kcal | Carbohydrates: 12g | Protein: 11g | Fat: 16g |
 1 thumb-size ginger, peeled and minced Saturated Fat: 3g | Cholesterol: 618mg | Sodium: 726mg |
 3 Thai chili peppers, minced Potassium: 238mg | Sugar: 2g | Vitamin A: 19.6% |
 1/2 small red bell pepper, seeded and chopped Vitamin C: 31.8% | Calcium: 5.6% | Iron: 18.8%
 1 tablespoon soy sauce
 3 tablespoons oyster sauce
 1/4 cup water
 1 tablespoon green onions, chopped
 pepper to taste
Cheese Dog Bread Rolls enclose filling. Press lightly on seams to completely
seal (or secure with toothpicks and remove when ready
to dredge in bread crumbs). Repeat with remaining
bread slices.
Cheese Dog Bread Rolls are as fun to
3. In a bowl, combine eggs and milk and whisk together
make as they are to eat and are the best
until well-beaten.
use for day-old sliced bread. Golden,
4. In a shallow dish, place Panko bread crumbs.
crunchy and stuffed with meaty hot dogs
5. Dip the bread roll in egg mixture and roll in bread
and melty cheese, they're a hearty snack
crumbs, patting down crumbs to fully coat. Repeat with
or appetizer kids and adults alike will love!
the remaining rolls.
Prep Time 15 mins
6. Arrange breaded rolls in a single layer on a baking
Cook Time 5 mins
sheet and freeze for 3 to 5 minutes.
Chill 5 mins
7. In a wide, thick-bottomed pan over medium heat, heat
Total Time 20 mins
about 2-inches deep of oil. Place prepared bread rolls
Servings 12 Servings
seam side down and deep-fry, turning as needed, until
golden and crunchy.
Ingredients 8. Remove from pan and drain on a wire rack set over a
 12 slices white bread baking sheet. Serve hot with catsup for dipping.
 3 hot dogs, cut into 4 strips
 4 ounces quick melt cheese, cut into 24 thin strips
Nutrition
 2 eggs
 1/4 cup milk Calories: 183kcal | Carbohydrates: 18g | Protein: 6g | Fat: 8g |
 1 cup Panko bread crumbs Saturated Fat: 3g | Cholesterol: 42mg | Sodium: 406mg |
 oil Potassium: 84mg | Sugar: 2g |
Vitamin A: 2.7% | Calcium: 18.5% | Iron: 8.8%
Instructions
1. Trim edges of each bread and with a rolling pin, flatten
until very thin.
2. Arrange a piece of hotdog and two cheese strips at the
edge of the bread facing you and roll bread into a log to
Minced Chicken in Lettuce Cups squeeze out liquid. Stem mushrooms and mince. Set
aside.
Minced chicken in lettuce cups with 2. In a pan over medium heat, heat about 1 cup of oil until
hoisin-flavored chicken and crunchy hot. Add noodles and deep-fry for about 10 to 15
vermicelli noodles served taco-style in seconds or until puffed up and color changes to white.
crisp lettuce leaves. It's budget-friendly, Remove from pan and drain on paper towels. Set aside.
tasty, and easy to make weeknight dinner! 3. In a bowl, combine chicken, one tablespoon of the soy
Prep Time 15 mins sauce, cooking wine, and cornstarch. Marinate for about
Cook Time 20 mins 10 to 15 minutes.
Total Time 35 mins 4. In a small bowl, combine hoisin sauce, the remaining
Servings 4 Servings one tablespoon soy sauce, and rice vinegar. Whisk
Ingredients together until blended and set aside.
 3 pieces dried shitake mushrooms 5. In a wide skillet over medium heat, heat about 1
 2 ounces vermicelli noodles tablespoon oil. Add garlic and ginger and cook, stirring
 oil regularly, until aromatic.
 1 pound boneless, skinless chicken, finely minced 6. Add chicken and cook, breaking apart with the back of a
 2 tablespoons soy sauce spoon, until lightly browned.
 1 tablespoon Chinese cooking wine 7. Add water chestnuts and mushrooms. Cook for about 2
 1 teaspoon cornstarch to 3 minutes or until vegetables are tender-crisp.
 1/4 cup hoisin sauce 8. Add hoisin sauce mixture and stir until chicken is well
 1 tablespoon rice vinegar coated. Continue to cook for about 3 to 5 minutes or
 2 cloves garlic, peeled and minced until sauce is absorbed and chicken is cooked through.
 1 thumb-size ginger, peeled and grated 9. Add green onions and stir to combine.
 1 can (8 ounces) water chestnuts, drained and finely 10. Remove from heat and transfer onto a serving
chopped platter. To serve, spoon chicken mixture into center of
 2 pieces green onions, finely choped lettuce leaf and top with fried noodles.
 1 head iceberg, green leaf, or butter lettuce, leaves Nutrition
separated Calories: 284kcal | Carbohydrates: 32g | Protein: 28g | Fat: 3g |
Instructions Cholesterol: 73mg | Sodium: 956mg | Potassium: 727mg |
1. In a small bowl, soak shitake mushrooms in warm water Fiber: 3g | Sugar: 8g | Vitamin A: 14.2% |
for about 30 minutes or until softened. Drain and Vitamin C: 7.7% | Calcium: 4.1% | Iron: 10.8%
Bopis Instructions
1. In a bowl, combine minced pork lung (or bopis mix),
vinegar, and salt. Marinate for about 10 minutes.
2. In a wide skillet over medium heat, heat oil. Add onions
Bopis with minced pork lungs, carrots and and garlic and cook until softened.
peppers is loaded with big, bold flavors 3. Add fish sauce.
you'll love! It's perfect as bar food with ice 4. Add minced pork lungs and bring to a boil. Cook,
cold beer or a main meal with steamed stirring occasionally, for about 20 to 30 minutes or until
rice! liquid is mostly absorbed and meat begins to sizzle.
Prep Time 15 mins 5. Add carrots, bell peppers, and chili peppers. Continue
Cook Time 40 mins to cook for about 2 to 3 minutes or until vegetables are
Total Time 1 hr tender-crisp.
Servings 4 Servings
Nutrition
Ingredients
 2 pounds minced pork lungs (or hearts) Saturated Fat: 3g | Cholesterol: 281mg | Sodium: 1174mg |
 1/2 cup vinegar Potassium: 967mg | Fiber: 2g | Sugar: 5g |
 1 teaspoon salt Vitamin A: 69.9% | Vitamin C: 126.1% | Calcium: 3.9% |
 2 tablespoons canola oil Iron: 58.4%
 1 onion, peeled and chopped
 4 cloves garlic, peeled and minced
 1 tablespoon fish sauce
 1 large carrot, peeled and minced
 1/2 green bell pepper, seeded and chopped
 1/2 red bell pepper, seeded and chopped
 4 Thai chili peppers, stemmed and chopped
Ginataang Monggo at Baboy
Ginataang Munggo at Baboy is a delicious
mung bean stew with coconut milk and
diced pork. It's hearty, delicious, and
perfect with steamed rice!
Prep Time 10 mins
Cook Time 1 hr 20 mins
Total Time 1 hr 30 mins
Servings 6 Servings
Ingredients
Soup Recipes 


1 cup dry monggo beans
6 cups water
1 tablespoon canola oil
 1 onion, peeled and sliced thinly
 2 cloves garlic, peeled and minced
 1/2 pound pork butt or pork belly, diced
 1 large tomato, chopped
 1-1/2 cups coconut milk
 salt and pepper to taste
 1 bunch fresh spinach, stems trimmed
Instructions
1. Sort through the mung beans, discarding discolored or
shriveled beans and any grit or dirt. Rinse in cold,
running water until water runs clear. Drain well.
2. In a large pot, combine mung beans and water. Over
medium heat, bring to a boil skimming froth that floats
on top.
3. Lower heat, cover, and continue to cook for about 45 to Pork Sinigang Recipe
50 minutes or until legumes have softened and skins
have burst. Add more water as needed to maintain about Pork soup in sour broth with okra,
4 cups. kangkong, eggplant, and string beans. This
4. In another pot over medium heat, heat oil. Add garlic dish is best during the cold weather.
and onions and cook until tender and aromatic. Prep Time 10 minutes
5. Add pork and cook, stirring occasionally, until lightly Cook Time 1 hour
browned. Total Time hour 10 minutes
6. Add tomatoes and cook, mashing with the back of the Servings 6 Servings
spoon, until softened and release juice.
7. Add fish sauce and continue to cook for about 1 to 2 Ingredients
minutes.  2 lbs pork belly or buto-buto
8. Add cooked mung bean including liquid. Bring to a boil.  1 bunch spinach or kang-kong
9. Add coconut milk. Lower heat, and simmer for about 3  3 tablespoons fish sauce
to 5 minutes or until pork is cooked through and stew is  12 pieces string beans sitaw, cut in 2 inch length
thickened to desired consistency. Season with salt and  2 pieces tomato quartered
pepper to taste.  3 pieces chili or banana pepper
10. Add spinach, turn off heat and cover pot for 1 to 2  1 tablespoons cooking oil
minutes or until spinach are just wilted. Serve hot.  2 quarts water
 1 piece onion sliced
 2 pieces taro gabi, quartered
Nutrition
 1 pack sinigang mix good for 2 liters water
Potassium: 739mg | Fiber: 6g | Sugar: 3g | Instructions
Vitamin A: 23% | Vitamin C: 11% | Calcium: 8% | Iron: 21% 1. Heat the pot and put-in the cooking oil
2. Sauté the onion until its layers separate from each other
3. Add the pork belly and cook until outer part turns light
brown
4. Put-in the fish sauce and mix with the ingredients
5. Pour the water and bring to a boil
6. Add the taro and tomatoes then simmer for 40 minutes Tinolang Tahong Recipe
or until pork is tender
7. Put-in the sinigang mix and chili
8. Add the string beans (and other vegetables if there are
any) and simmer for 5 to 8 minutes
9. Put-in the spinach, turn off the heat, and cover the pot.
Let the spinach cook using the remaining heat in the pot.
10. Serve hot. Share and enjoy! Fresh mussels in ginger broth with long
green pepper and hot pepper leaves.
Nutrition
Prep Time 5 minutes
Serving: 6g | Calories: 892kcal | Carbohydrates: 18g | Cook Time 20 minutes
Protein: 20g | Fat: 83g | Saturated Fat: 29g | Total Time 25 minutes
Cholesterol: 108mg | Sodium: 1067mg | Potassium: 1070mg | Servings 3 Servings
Fiber: 6g | Sugar: 8g | Vitamin A: 134.2% |
Vitamin C: 51.9% | Calcium: 15.7% | Iron: 24.9% Ingredients
 1 lb mussels tahong, cleaned
 2 cups spinach or hot pepper leaves
 3 thumbs ginger julienned
 5 cloves garlic pounded
 1 1/2 teaspoons salt or 3 tbsp fish sauce
 1/2 teaspoon ground black pepper
 3 cups water
 2 tablespoons cooking oil
 2 pieces long green pepper optional
Instructions
1. Heat a cooking pot and pour-in cooking oil.
2. Saute garlic and onion.
3. Add ginger and mussels, and then cook for a minute.
4. Pour-in water. let boil. Cook for 5 minutes. Creamy Chicken Sopas
5. Put-in the spinach or hot pepper leaves. Cook for 3
minutes. This is a recipe for a chicken macaroni
6. Add salt (or fish sauce) and pepper. Stir. soup which I name Creamy Chicken Sopas.
7. Transfer to a serving bowl. Serve. Share and enjoy. It is rich, flavorful, and delicious.
Prep Time 10 minutes
Cook Time 50 minutes
Nutrition
Total Time 1 hour
Serving: 3g | Calories: 177kcal | Carbohydrates: 9g | Protein: 10g Servings 4 Servings
| Fat: 11g | Saturated Ingredients
Fat: 1g | Cholesterol: 21mg | Sodium: 1414mg |
Potassium: 431mg | Fiber: 1g | Sugar: 1g |  12 oz. chicken breasts boneless
Vitamin A: 40% | Vitamin C: 19.5% | Calcium: 6.5% | Iron: 20.8%  ½ piece cabbage sliced
 3 stalks celery chopped
 1 piece onion diced
 3 pieces hotdog sliced
 ¾ cups carrots diced
 12 oz. evaporated milk
 1 ½ cups elbow macaroni
 2 teaspoons minced garlic
 1 piece Knorr Chicken Cube
 6 to 8 cups water
 Salt and ground black pepper to taste
Instructions
1. Boil 3 cups water in a medium pot. Add the chicken
breasts.
2. Cover and cook in medium heat for 15 to 18 minutes. You
may add more water if needed.
3. Separate the chicken from the water. Let the chicken Pork Bola Bola Soup with Misua and Patola
cool down and then shred. Set both shredded chicken
and water aside.
4. Heat oil in a large soup pot. Sauté the garlic until it
turns medium brown. Add onion, celery, and carrot.
Continue to sauté for 2 to 3 minutes. Pork bola bola soup with misua and patola
5. Add the shredded chicken. Stir and cook for 1 minute. is a simple yet delicious Filipino soup that
6. Add the hot dog. Quickly stir and then pour the water you can prepare for your family on any
used to boil the chicken. Also pour the remaining water. given day. This is also known
Let boil. as almondigas.
7. Add the Knorr Chicken Cube. Stir. Cover and cook for 3 Prep Time 10 minutes
to 5 minutes. Cook Time 40 minutes
8. Put the elbow macaroni in the pot. Cook for 10 minutes. Total Time 50 minutes
9. Add the cabbage. Stir and cook for 3 to 5 minutes. Note: Servings 4 Servings
you can add more water if needed.
10. Pour the evaporated milk. Stir, let boil, cover and cook Ingredients
for another 3 minutes.  3 ounces misua
11. Add salt and ground black pepper to taste.  1 Knorr Pork cube
12. Transfer to a serving bowl. Serve.  1 medium patola sliced
13. Share and enjoy!  ½ cup chopped scallion
 4 cloves garlic crushed
Nutrition  1 medium yellow onion minced
Serving: 4g | Calories: 560kcal | Carbohydrates: 60g |  1/4 teaspoon ground black pepper
Protein: 33g | Fat: 20g | Saturated Fat: 5g | Cholesterol: 79mg |  2 tablespoons patis fish sauce
Sodium: 498mg | Potassium: 1077mg | Fiber: 6g | Sugar: 16g|  6 to 8 cups water
Vitamin A: 89.7% | Vitamin C: 59.4% | Calcium: 31.2% | Iron: 10.5%  3 tablespoons cooking oil
Meatball ingredients:
 1 lb. ground pork
 1 egg
 1 medium yellow onion minced Spicy Sardinas with Patola and Miswa
 6 tablespoons all-purpose flour
 1 teaspoon salt
 1/4 teaspoon ground black pepper Spicy Sardinas with Patola and Miswa is
a simple and easy-to-cook dish involving
canned spicy sardines. This dish is
Instructions
categorized as a soup. It’s other
1. Prepare the meatballs by combining all meatball ingredients include loofah (patola),
ingredients in a bowl. Mix well. Scoop 1 1/2 tablespoons miswa noodles, and chili pepper.
of the mixture and form into a ball. Perform this step
until the mixture is completely consumed. Set aside. Prep Time 5 minutes
2. Heat oil in a cooking pot. Once the oil becomes hot, pan Cook Time 20 minutes
fry the meatballs until the outer part turns light brown. Total Time 25 minutes
Note: the meatballs do not need to be cooked completely Servings 3 Servings
at this point.
3. Remove the meatballs from the pot. Set aside. Ingredients
4. Using the remaining oil, saute garlic until golden brown.
Add onion. Continue to cook until the onion softens.  1 large 15 oz. can spicy sardines in tomato sauce
5. Pour water. Let boil. Add the pan-fried meatballs back.  1 small loofah patola, peeled and sliced
6. Add Knorr Pork Cube. Stir. Cover the pot and cook in  3 ounces miswa misua
medium heat for 15 minutes.  6 pieces Thai chili or siling labuyo
7. Add misua and patola. Cover and cook for 5 minutes.  4 cups water
8. Season with patis and ground black pepper. Stir.  1 medium yellow onion diced
9. Add scallions. Transfer to a serving bowl.  1/2 teaspoon garlic powder
 Fish sauce patis and ground black pepper to taste
Instructions Chicken Meatball Noodle Soup
1. Heat oil in a cooking pot.
2. Add onion. Saute until soft. We all enjoy this warm hearty soup
3. Pour the sardines into the pot, including the sauce. Add because it is delicious and make us all feel
chili peppers and garlic powder. Cook for 2 minutes. good and comfortable. This has nice tasty
4. Pour water into the cooking pot. Stir. Let boil. chicken meatballs in it. The meatballs are
5. Add miswa and patola. Continue to cook for 3 to 5 composed of ground chicken, fresh
minutes. parsley, and seasonings.
6. Season with patis and ground black pepper.
7. Transfer to a bowl. Serve. Prep Time 10 minutes
Total Time 50 minutes
Servings 4 Servings
Ingredients
 8 ounces egg noodles
 1 Knorr Chicken Cube
 3 celery stalks chopped
 1 medium carrot chopped
 1 medium yellow onion chopped
 2 bay leaves
 5 cups water
 3 tablespoons olive oil
Chicken Meatball ingredients:
 1 lb. ground chicken
 ½ cup bread crumbs
 ¼ cup chopped parsley
 1 teaspoon onion powder
 1 teaspoon garlic powder Chicken Nilaga with Kalabasa
 1 egg
 1 teaspoon salt
 ½ teaspoon ground black pepper
Chicken soup has always been comforting.

Instructions It is also perfect for frigid cold weather.
1. Combine the meatball ingredients in a bowl. Mix well. Set This makes use of skinless chicken thighs
aside. along with kalabasa squash.
2. Heat olive oil in a cooking pot.
3. Once the oil becomes hot, sauté carrot, celery, and Prep Time 10 minutes
onion for 5 minutes. Cook Time 1 hour
4. Add garlic. Continue to sauté for 3 minutes or until the Total Time 1 hour 10 minutes
vegetables are soft. Servings 4 Servings
5. Pour water. Let boil.
6. Add Knorr Chicken Cube. Stir. Ingredients
7. Add bay leaves. Cover the cooking pot and continue to  2 lbs. skinless chicken thigh cut into serving pieces
cook in medium heat for 5 minutes.  1 small butternut squash or kalabasa peeled and cubed
8. Scoop around 2 tablespoons of chicken mixture and  1 bunch baby bok choy
then roll into a ball. Gently drop the chicken meatballs in  1/2 head small cabbage sliced
boiling broth. Stir. Cover and cook in medium heat for 6  6 to 8 cups chicken broth
minutes.  1 small yellow onion sliced
9. Add egg noodles. Cover and cook between low to  1 tablespoon whole peppercorn
medium heat for 15 minutes.  fish sauce patis to taste
10. Season with salt and ground black pepper.
11. Transfer to a serving bowl. Serve.
Instructions Manila Clam and Mussel Tinola Recipe
1. Pour chicken broth into a cooking pot. Let boil. Manila Clam and Mussel Tinola is a simple
2. Add onion, whole peppercorn, and chicken. Cover and Filipino soup composed of no other than
continue to boil in medium heat for 30 minutes. Note: mussels and clams. It is cooked using
add more broth or water, if needed. ginger and onion stock (I also used fennel
3. Put the kalabasa and cabbage into the pot. Cook for 5 to for this recipe to add more flavor to the
8 minutes. soup). The soup is finished by adding
4. Add the baby bok choy and fish sauce. Stir. Cook for 1 fresh baby spinach and some red pepper
minute. flakes to have a bit of kick to it.
5. Transfer to a serving bowl. Serve with rice, Prep Time 10 minutes
Servings 5 Servings
Ingredients
 1 lb. mussels brushed
 1 lb. Manila clams brushed
 1 medium yellow onion wedged
 1/2 fennel bulb chopped (optional)
 3 thumbs ginger peeled and sliced
 1 bunch fresh baby spinach
 1/4 teaspoon red pepper flakes
 6 cups water
 1 1/2 tablespoons oil
 Salt to taste
Instructions Chicken Molo Soup
1. Heat oil in a cooking pot.
2. Sauté ginger, fennel, and onion.
3. Once onion becomes translucent, pour water into the
pot. Let boil. Cover and continue to boil in medium heat Molo soup is known for being flavorful.
for 8 minutes. Note: This process will extract the flavor The wontons are tasty because it has all
from the onion, fennel, and ginger. the meat and seasonings, while the soup is
4. Add mussels and clams. Continue to cook for 5 minutes. even tastier.
5. Add spinach, red pepper flakes, and salt. Stir. Cook for 1
minute. Prep Time 15 minutes
6. Transfer to a serving bowl. Cook Time 30 minutes
Servings 4 Servings
Ingredients
 1 lb. ground chicken
 12 to 15 pieces fresh shrimp minced
 Juice extracted from the shrimp head
 20 to 30 pieces wonton wrapper
 1 Knorr Chicken cube
 2 medium yellow onions minced
 1 1/2 teaspoons sesame oil
 1 1/2 teaspoons annatto powder or 1/2 cup annatto seeds
soaked in 1/2 cup warm water
 12 cloves garlic toasted
 3/4 cup chopped scallions
 6 cups water
 2 tablespoons fish sauce
 1 1/2 teaspoons ground black pepper
 1 teaspoon salt
Instructions
1. In a bowl, combine the ground chicken, minced shrimp,
half of the minced onion, 1 teaspoon ground black
pepper, salt and sesame oil. Mix well.
2. Lay a piece of wonton wrapper on a flat surface. Scoop
a tablespoon of the chicken and shrimp mixture and then
place it in the middle of the wrapper. Fold the wrapper
until the mixture is secured. Do this step until the
mixture is completely consumed. Set aside.
3. Prepare the soup by heating the water in a cooking pot.
Fish Recipes
Let boil.
4. Add the onion, shrimp juice, annatto powder (or annatto
water), and half of the toasted garlic. Cook in medium
heat covered for 3 minutes.
5. Add the wrapped chicken wontons, chicken cube,
ground black pepper, and fish sauce. Cover and cook in
low to medium heat for 12 to 15 minutes.
6. Transfer to a bowl. Top with chopped scallions and
more toasted garlic.
Inihaw na Bangus Recipe (Grilled Milkfish) 3. Meanwhile, combine tomato, onion, and ginger in a large
bowl. Squeeze some lemon juice in and add the ground
black pepper. Gently stir.
4. Stuff the mixture inside the milkfish.
Milkfish stuffed with tomato and onions 5. Grill the fish in medium heat for about 10 to 12 minutes
and grilled to perfection. This dish is best per side.
when served with a dipping sauce 6. Serve with toyomansi and steamed rice.
composed of soy sauce and lemon or
calamansi. Enjoy it with warm white rice.
Nutrition
Prep Time 10 minutes Serving: 4g | Calories: 305kcal | Carbohydrates: 6g |
Cook Time 20 minutes Protein: 46g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 132mg |
Total Time 30 minutes Sodium: 1301mg | Potassium: 987mg | Fiber: 1g | Sugar: 2g |
Servings 4 Servings Vitamin A: 23% | Vitamin C: 24.9% | Calcium: 3.2% | Iron: 7.7%
Ingredients
 1 piece milkfish bangus, with scales but guts removed
 1 piece tomato ripe, diced
 1 piece red onion diced
 1 piece lemon or 3 pieces calamansi
 1 tablespoon ginger minced
 2 teaspoons salt
Instructions
1. Wash the milk fish. Pat it dry using a paper towel.
2. Open the incision and then rub the salt on the inside of
the dish. The fish should have an incision either above
or below the belly area.
Ginataang Tilapia 4. Add the chili peppers and tilapia. Cover and simmer for
12 minutes.
Fried fish sautéed in aromatics and 5. Add long green chili peppers and season with fish
cooked in coconut milk with spinach. This sauce and ground black pepper. Stir. Cook for 3
delicious fish recipe is a must try. Cook it minutes.
for your family and share the love. 6. Add the spinach. Cover and cook for 1 minute.
Prep Time 10 minutes 7. Transfer to a serving plate. Serve hot.
Notes
Servings 3 Servings
Ingredients 1. You can add ½ cup water if the coconut milk starts to
evaporate quickly. Some people like to put a bit of
 2 pieces tilapia cleaned vinegar when cooking this dish.
 2 cups coconut milk 2. You can do so by adding 2 tablespoons of vinegar right
 4 cloves garlic crushed after pouring the coconut oil. Salt can be used as a
 1 piece onion chopped substitute for fish sauce.
 1 thumb ginger cut into strips 3. Feel free to use other leafy green vegetables besides
 2 pieces long green pepper spinach. Malunggay leaves, pechay, bok choy, and hot
 2 tablespoons fish sauce pepper leaves are good examples.
 2 pieces Thai chili pepper 4. Fresh tilapia can be used for this recipe. If doing so, it
 1/4 teaspoon ground black pepper should be cooked for at least 10 minutes per side.
 2 cups fresh spinach Canned coconut milk can be used. It will make your dish
 3 tablespoons cooking oil creamier.
Instructions Nutrition
1. Heat the cooking oil in a cooking pot. Calories: 451kcal | Carbohydrates: 10g | Protein: 5g | Fat: 46g |
2. Sauté the onion, garlic, and ginger in the hot oil Saturated Fat: 29g | Sodium: 980mg | Potassium: 547mg |
3. Once the onion become soft, pour the coconut milk into Fiber: 1g | Sugar: 2g | Vitamin A: 37.5% |
the pot. Let boil and cover. Cook for 5 minutes between Vitamin C: 15.4% | Calcium: 6.8% | Iron: 32%
low to medium heat.
Paksiw na Bangus Recipe Instructions
1. Arrange ginger, garlic, okra, onion, long green pepper,
peppercorn, and eggplant on the pot.
This is probably one of the top 10 easiest 2. Top with bangus slices.
recipes in this site. There are only 2 major 3. Pour water and vinegar. Apply heat and let boil. Cover
steps in the process. The first is to and continue to cook in low to medium heat for 15
combine all the ingredients together in a minutes.
pot. The next is to boil until fully cooked. 4. Add salt to taste.
5. Transfer to a serving plate. Serve.
Cook Time 15 minutes Nutrition
Total Time 25 minutes Calories: 265kcal | Carbohydrates: 11g | Protein: 35g | Fat: 7g |
Servings 4 Servings Saturated Fat: 1g | Cholesterol: 100mg | Sodium: 110mg |
Potassium: 964mg | Fiber: 4g | Sugar: 5g |
Ingredients Vitamin A: 14.1% | Vitamin C: 7.3% | Calcium: 4% | Iron: 7.3%
 1 1/2 lbs. milkfish cleaned and sliced crosswise into
serving pieces
 3 thumbs ginger crushed
 1/2 cup white vinegar
 1 cup water
 1 piece Chinese eggplant chopped
 5 pieces okra
 2 pieces long green pepper
 1 teaspoon whole peppercorn
 Salt to taste
Tanigue Fish Steak ala Bistek Instructions
 Rub salt all over the fish steaks. Let it stay for 20
minutes.
 Heat 1/2 cup oil in a pan. Fry the fish for 3 to 5 minutes
per side or until golden brown. Set aside.
This is a recipe for tanigue fish steak ala  Heat 3 to 4 tablespoons oil in a cooking pot. Saute
bistek. It is composed of fried fish steaks garlic until light brown.
cooked in soy sauce and lemon.  Add 1/3 of the total onions. continue to saute until soft.
 Pour soy sauce and add lemon juice into the cooking
Prep Time 20 minutes pot.
Cook Time 40 minutes  Pour water and let boil.
Total Time 1 hour  Add sugar and ground black pepper. Stir.
Servings 6 Servings  Put the fried fish steaks into the pot. Cover and cook in
medium heat for 3 minutes.
Ingredients  Turn the fish over in a way that the opposite side faces
the bottom of the pot. Add the remaining onion. Cover
 3 to 4 lbs. Tanigue Wahoo or Kingfish, sliced crosswise and continue to cook for 3 to 5 minutes.
 3 medium onions sliced into rings  Transfer to a serving plate. Serve with rice.
 1 lemon
 6 tablespoons soy sauce
 2 1/2 tablespoons salt
 1 teaspoon granulated white sugar
 1 cup water
 3/4 cups cooking oil
Tuna Sisig Instructions
1. Prepare the tuna by draining the liquid. You can place it
in a cheese cloth and squeeze until the liquid comes-out.
2. Heat 1 tablespoon oil in a pan. Pan fry the tuna until it
This simple sisig version is something that turns light to medium brown.
you can quickly make for pulutan. It can 3. Add onion. Continue to saute until the onion becomes
even be enjoyed for lunch or dinner with soft.
rice. 4. Add scallions and chili pepper. Saute for 2 more
minutes.
Prep Time 10 minutes 5. Season with garlic powder, ground black pepper, and
Cook Time 15 minutes soy sauce. Stir and cook for 1 minute.
Total Time 25 minutes 6. Add half of the chicharon and put the mayonnaise into
Servings 3 Servings the pot. Mix well. Set aside.
7. Melt butter in sizzling plate (metal plate), put the cooked
Ingredients tuna sisig on the plate. Continue to cook for 30 seconds
 1 12 oz. can tuna or until sizzling hot.
 2 medium red onions minced 8. Top with remaining chicharon. Serve.
 1/4 cup chopped scallions
 1/2 cup crushed chicharon
 2 teaspoons soy sauce
 3 to 4 pieces Thai chili pepper chopped
 1/4 cup mayonnise
 1/2 teaspoon garlic powder
 1/2 teaspoon salt
 1 teaspoon butter
Baked Salmon with Lemon Garlic and Butter Instructions
1. Preheat oven to 400F.
2. Arrange the salmon fillet over an aluminum foil.
3. Rub salt and garlic powder all over the salmon.
Baked Salmon with Lemon Garlic and 4. Squeeze half of the lemon on the salmon fillet and rub
Butter is an easy dish to make with your the juice all-throughout the fish. Top with crushed garlic
salmon fillet. It takes less than 20 minutes and butter.
to cook and tastes good. 5. Slice the other half of the lemon thinly crosswise.
Arrange on top of the salmon and add some dill weed.
Prep Time 10 minutes 6. Seal the fish in foil. Bake for 15 to 18 minutes.
Cook Time 15 minutes 7. Remove from the oven. Serve.
Servings 4 Servings
Ingredients
 2 lbs. whole salmon fillet
 1 small lemon halved
 1/2 cup salted butter sliced into small cubes
 1/2 teaspoon dill weed optional
 1 teaspoon garlic powder
Spicy Daing na Bangus Instructions
Spicy Daing na Bangus is perfect to eat 1. Arrange the fish in a large plate belly part facing
for breakfast. There are two major steps in upwards.
making this dish: first is to marinate the 2. Pour Knorr Liquid Seasoning all over the fish.
fish in seasing and spices, and the second Distribute equally using your hands.Let it stay for 5
is to fry the fish. Milkfish is already tasty minutes.
by itself, but we can still enhance the flavor 3. Rub ground black pepper, chili, and garlic. Pour the
by marinating it in vinegar, garlic, vinegar. Flip the fish over so that the belly part faces
peppercorn, and chili peppers. downward. This will let the meat absorb the seasoning
Prep Time 3 hours and spices better.
Cook Time 15 minutes 4. Cover the fish with a clear plastic wrap. Refrigerate
Total Time 3 hours 15 minutes overnight.
Servings 2 Servings 5. Heat oil in a wide pan. Once the oil gets hot, pan fry the
fish. until golden brown. Turn the fish over using a wide
Ingredients spatula to cook the opposite side. Note: use a splatter
screen to protect yourself
 1 medium to large milkfish bangus, scales removed and 6. Remove the fish from the pan. Arrange in a plate.
butterflied 7. Serve with garlic fried rice.
 2 tablespoons Knorr Liquid seasoning
 5 cloves garlic crushed and chopped
 5 pieces Thai chili minced
 1 teaspoon crushed whole peppercorn
 1/2 cup white vinegar
 1 cup cooking oil
Kilawing Tuna with Coconut Cream Instructions
Kilawing Tuna with Coconut Cream is a 1. Arrange the cubed tuna in a bowl.
version of Filipino ceviche using cubed 2. Add salt, ground black pepper, ginger, onion, chili
tuna meat. This version is different from peppers, and lime juice. Mix well. Refrigerate for at least
the regular fish kilawin because it has one hour.
coconut cream as one of the ingredients. 3. Pour the coconut cream into the bowl. Stir until all
Traditional kilawin only includes fish, ingredients are well blended.
vinegar or lime (calamansi) juice, onions, 4. Serve chilled.
ginger, and peppers.
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4 Servings
Ingredients
 1/2 lb. tuna cut into cubes
 2 thumbs ginger. minced
 1 small red onion chopped
 5 pieces Thai chili chopped
 2 pieces Jalapeño chopped
 Juice from 8 limes or 12 calamansi
 1/2 cup coconut cream
Ukoy Dulong Recipe Instructions
1. In a large mixing bowl, combine all batter ingredients in
a bowl starting with the dry ingredients and ending by
adding water and egg. Mix well.
2. Add the dulong and mung bean sprouts. Gently stir until
all ingredients are well blended.
Ukoy Dulong is a type of Filipino fish 3. Heat oil in a pan.
fritter with mung bean sprouts. 4. Arrange 1/2 cup of mixture in a saucer. Note: make sure
the there is enough batter in the mixture.
Prep Time 8 minutes 5. Once the oil gets hot, Slide the mixture into the pan.
Cook Time 12 minutes Cook one side in medium het until it turns golden brown
Total Time 20 minutes and crisp. Turn over using a spatula. Cook the other
Servings 4 Servings side the same way.
6. Remove the dulong okay from the pan. Stack in a plate
Ingredients with paper towels.
7. Serve with spicy vinegar.
 4 oz. dulong silver fish
 2 cups mung bean sprouts
 1 1/2 cups cooking oil
 Batter ingredients
 1/2 cup cornstarch
 1/2 cup flour
 1/2 teaspoon baking powder
 1/4 teaspoon onion powder
 1 egg
 1 cup water
Sweet and Sour Red Snapper Instructions
1. Rubs salt all over the fish including the cavity. Let it
stay for 10 minutes.
2. Heat oil in a pan. Pan-fry both sides of the red snapper
Sweet and Sour Red Snapper is perfect until it turns golden brown. Remove the fish from the
dish to make for lunch. It is delicious and pan, set aside.
simple to make. It took me less than 30 3. Prepare the sweet and sour sauce by boiling pineapple
minutes to prepare this dish. juice. Add sugar. Stir until well blended.
4. Add ketchup and vinegar. Let the liquid re-boil.
Prep Time 10 minutes 5. Stir-in the garlic powder and then add the bell peppers
Cook Time 20 minutes and onion. Cook for 3 minutes.
Total Time 30 minutes 6. Pour the cornstarch and water mixture. Stir. Cook until
Servings 2 Servings the texture reaches desired thickness.
7. Arrange the fried fish on a serving plate. Pour sweet
Ingredients and sour sauce on top.
 1 medium to large sized red snapper scales and entrails

removed
 1 tablespoon coarse sea salt
 1 cup cooking oil
 Sweet and sour sauce ingredients
 2 cups pineapple juice
 10 tablespoons granulated white sugar
 1 small green bell pepper chopped
 1 small red bell pepper chopped
 1 medium yellow onion sliced
 ¾ cup tomato ketchup
 5 tablespoons vinegar
 1 teaspoon garlic powder
 3 teaspoons cornstarch diluted in ¼ cup water
Adobo Chicken and Pork Filipino Recipe
Chicken and Pork Adobo, also known

as Adobong Manok at Baboy is a
mixture of chicken and pork cooked in
vinegar, soy sauce, and other
condiments.
Ingredients
Poultry
 1/2 kilo chicken; cut in serving pieces
 1 kilo pork; cut in 11/2” square thick
 1 head garlic; pounded
 3 laurel leaves
Recipes
 8 tablespoons vinegar
 1 tablespoon grounded black pepper
 1 1/2 cup rice water
Instructions
1. Place all the ingredients together in a saucepan.
2. Boil in medium fire until the chicken and pork becomes
tender.
3. Simmer until a saucy consistency is achieved. Season
with soy sauce if needed or according to desired taste.
4. Serve hot!
Cooking Tip
Adding 2 tablespoons of oyster sauce will make the
chicken and pork adobo taste better.
Adobo Chicken in Coconut Milk Instructions
1. In a saucepan, sauté minced garlic and onion in oil.
2. Add chicken, when brown season with little amount fish
Chicken Adobo in Coconut Milk, also sauce to taste.
known as Adobong Manok sa Gata is 3. Add rice water, vinegar, crushed garlic, bay leaves.
chicken stewed with coconut milk, 4. Bring to a boil and simmer until chicken becomes
vinegar, and other condiments. tender.
5. When little liquid is left, add the coconut milk.
Ingredients 6. Simmer until a saucy consistency is achieved.
7. Season with salt according to taste.
 1 kilo chicken; cut into desired pieces 8. Remove from fire and serve hot!
 4 cloves garlic; crushed
 1 small onion; minced
 1 potato; quartered (optional)
 1 bell pepper; sliced (optional)
 2 cups rice water
 1/2 cup vinegar
 1 cup thick coconut milk
 Fish sauce (patis)
 2 bay leaves
 Salt to taste
 Cooking oil
Afritada Chicken Recipe Optional Ingredients:
 Salt to taste
Chicken Afritada, also known
 Pineapple
as Apritadang Manok, is another
 Hotdog
classic tomato sauce-based dish
adapted from Spanish cuisine. The
Instruction
origin of this delicious Filipino dish
dates back during the colonial era (1521- 1. In a pan over medium heat, heat oil and pan fry potatoes
1898) of Spain in the Philippines. In fact, and carrots lightly browning all sides. Remove and set
Afritada was derived from the Spanish word "fritada" which aside.
means "fried". One of the methods of cooking that was 2. In the same pan, sear chicken lightly browning each
introduced by the Spaniards to Filipinos is pan-frying, in which side. Remove and set aside.
a minimal use of cooking oil is used just to lubricate the pan for 3. Remove excess oil from the pan, leaving only about 2
frying. tablespoons.
4. Sauté garlic and onion until fragrant and translucent,
Ingredients respectively.
5. Return the seared chicken back to the pan, then add fish
 1/4 cup cooking oil
sauce and ground black pepper, stir occasionally, for 3
 1 large potato, cubed
minutes.
 1 large carrot, cubed
6. Add the bay leaves, pour water and tomato sauce, then
 2 lb. chicken, cut into serving pieces
stir to combine the ingredients.
 3 pieces bay leaves
7. Cover, reduce HEAT TO LOW, and stir occasionally
 1 small onion, thinly sliced
until chicken becomes tender and sauce thickens (about
 6 cloves garlic, minced
20 - 25 minutes).
8. Add the pan fried potatoes and carrots, cover and cook
for 7 minutes or until it becomes tender.
 1 cup water
9. Add bell peppers and green peas, stir to combine and
 1 cup tomato sauce (8 oz can)
cook until done.
 1 red bell pepper, diced
10. Season with salt and pepper if necessary.
 1/2 cup green peas, drained
Inasal Chicken (Bacolod Style) Recipe Instructions
1. In a bowl, marinate chicken overnight in salt, pepper,
garlic, lemon grass, lime and lemon juice, and 7-up or
Filipino-Bacolod Chicken Inasal is a Sprite soda. Set aside.
grilled chicken soaked in a well 2. Fry annatto seeds in cooking oil. Let cool, crush, and
seasoned marinade. Recipe is popular drain the annatto oil in a bowl. Set aside.
in Visayan regions in the Philippines. 3. Prepare a mixture for bashing by mixing annatto oil,
marinade, and butter. Pan boil for few minutes and
Ingredients season with salt and MSG if desired. – Filipinos,
sometimes, has this tantsa tantsa lang (estimate and
 1 kilo chicken; breast and wings preferred approximate) method of cooking. Experiment, therefore,
 4 stalks lemon grass; julienned on your best combination.
 1 lemon; juice extracted 4. Skew the chicken and grill over the hot charcoal,
 1 lime; juice extracted brushing it with the mixture once in a while. Grill until
 4 cloves garlic; crushed done.
 2 tablespoons 7-up or Sprite soda
 Ground black pepper
Cooking Tips
 1/4 cup annatto seeds
 2 tablespoons butter 1. You can substitute kalamansi for lemon and lime.
 Chili pepper flakes (optional) 2. Adding 1 tablespoon of vinegar in the marinade is good
 Skewers for grilling if you intend to preserve the left over chicken inasal in a
 Salt to taste day or two.
 Cooking oil
Baked Chicken Nuggets 4. Sprinkle salt and pepper on the chicken.
5. Manually press the chicken slices to flatten. Roll the
chicken over the breadcrumbs. Make sure that the
chicken is properly coated.
6. Place a wire rack over a baking tray. Make sure that the
wire rack can withstand high oven temperature. Arrange
Homemade chicken nuggets that is crisp the chicken pieces over the wire rack.
on the outside while moist and tender 7. Bake for 14 to 16 minutes.
inside. It is easier to make than you think. 8. Adjust the oven settings to broil. Let it stay for 3 to 5
minutes or until the color is light to golden brown.
Prep Time 5 minutes 9. Remove from the oven and transfer to a serving plate.
Nutrition
Servings 4 Servings
Serving: 4g | Calories: 273kcal | Carbohydrates: 22g |
Protein: 29g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 78mg |
Ingredients Sodium: 973mg | Potassium: 552mg | Fiber: 1g | Sugar: 4g |
 8 oz. chicken breasts skinless and boneless Vitamin A: 2.7% | Vitamin C: 1.6% | Calcium: 12.4% | Iron: 9.6%
 1 cup bread crumbs
 1 cup buttermilk
 1/2 piece lemon
 1 teaspoon salt
Instructions
1. Cut the chicken breast into 2x2 inch pieces.
2. Place the chicken in a bowl and then pour-in the
buttermilk. Squeeze the lemon. Mix well. Cover and place
in the fridge to marinate for at least 3 hours (The longer
it marinates the better the texture gets).
3. Preheat the oven to 400 degrees Fahrenheit.
Chicken Pochero Recipe Instructions
1. Heat oil in a cooking pot. Pan-fry the chicken for 2
minutes per side. Set aside.
2. Using the remaining oil, saute onion and garlic.
Chicken stewed in tomato sauce with 3. Add chorizo. Saute for 1 minute.
chorizo, potato, and green vegetables. It is 4. Add tomato. Continue to saute until onion and tomato
a comfort food best enjoyed for lunch with softens.
hot rice. 5. Put the pan-fried chicken back into the pot. Stir.
Prep Time 10 minutes 6. Pour tomato sauce and water.Let boil.
Cook Time 40 minutes 7. Add Knorr Chicken Cube. Stir and cover the pot. Cook in
Total Time 50 minutes medium heat for 15 minutes.
Servings 5 Servings 8. Put potato, saba banana, and chick pea into the pot.
Cover and cook for 12 minutes.
Ingredients 9. Add long green beans and cabbage. Cover and cook for
3 minutes.
 2 lbs. Chicken cut into serving pieces 10. Add bok choy. Cook for 2 minutes. Season with crushed
 1 piece Knorr Chicken Cube peppercorn and fish sauce. Stir.
 2 pieces potato cubed 11. Tranfer to a serving bowl.
 2 bunches baby bok choy
 ½ head cabbage sliced
Nutrition
 8 ounces tomato sauce
 18 pieces long green beans Calories: 700kcal | Carbohydrates: 48g | Protein: 46g | Fat: 38g |
 2 pieces Chorizo de Bilbao sliced Saturated Fat: 8g | Cholesterol: 136mg | Sodium: 608mg |
 8 ounces chick pea Potassium: 1580mg | Fiber: 16g | Sugar: 19g |
 3 pieces Saba banana sliced Vitamin A: 61.1% | Vitamin C: 104.7% | Calcium: 23% | Iron: 42.4%
 2 pieces tomato diced
 1 piece onion chopped
 2 cups water
 Fish sauce and crushed peppercorn to taste
Chicken Pastel Recipe Instructions
1. Combine chicken, lemon juice, and soy sauce in a bowl.
Mix well. Marinate for 15 minutes.
This is the Filipino version of chicken pot 2. Melt butter in a cooking pot. Once the butter start to
pie or Turkey Pot Pie. This recipe will give bubble, add the marinated chicken. Include the
you a rich, creamy, and delicious chicken marinade. Stir and cook for 2 minutes.
pastel dish that you can make during 3. Add chorizo de bilbao. Cook for 5 minutes.
special occasions, like the holidays. 4. Pour water. Let boil. Add Knorr Chicken Cube. Stir and
cook for 12 minutes.
Prep Time 15 minutes 5. Add beef frank, carrot, potato, and mushroom. Cook for
Cook Time 50 minutes 2 minutes.
Total Time 1 hour 5 minutes 6. Pour table cream. Stir until well blended. Cook for 5
Servings 4 Servings minutes.
7. Season with salt and pepper.
Ingredients 8. Preheat oven to 375F.
9. Transfer the chicken pastel to a baking pan or oven-
 2 lbs boneless chicken breast cubed proof container. Cover with pie dough. Poke holes on
 1 piece Knorr Chicken Cube the dough for steam to escape.
 2 pieces chorizo de bilbao sliced 10. Bake for 25 minutes.
 3 pieces beef frank sliced 11. Remove from the oven. Serve.
 ¾ cup sliced button mushroom
 8 ounces table cream
Nutrition
 1 piece potato cubed
 1 piece carrot cubed Calories: 781kcal | Carbohydrates: 32g | Protein: 55g | Fat: 47g |
 ½ piece lemon Saturated Fat: 23g | Cholesterol: 246mg | Sodium: 1308mg |
 2 tablespoons soy sauce Potassium: 1286mg | Fiber: 3g | Sugar: 1g |
 3 tablespoons butter Vitamin A: 74.2% | Vitamin C: 21.3% | Calcium: 8.3% | Iron: 22.8%
 1 cup water
 1 piece pie crust
Chicken Hamonado 2. Arrange a colander over a large bowl. Pour the chicken
mixture. Let it stay for 10 minutes or until the marinade
completely drips-off the chicken. Set the marinade aside.
3. Heat oil in a cooking pot. Pan-fry chicken for 2 to 3
Chicken Hamonado is a delicious Filipino minutes per side. Remove from the pot. Set aside.
chicken stew. It involves cooking chicken 4. Using the remaining oil, sauté onion and garlic until
slices in pineapple juice and soy sauce. onion softens.
This dish is best served with a cup of warm 5. Add chicken pieces,. Pour marinade. Let boil. Cover and
white rice. cook in low heat for 30 to 35 minutes. Note: add water as
needed.
Prep Time 30 minutes 6. Add sugar and pineapple tidbits. Stir. Cover and
Cook Time 40 minutes continue to cook for 10 minutes.
Total Time 1 hour 10 minutes 7. Season with salt and pepper.
Servings 5 Servings 8. Transfer to a serving plate. Serve.
Ingredients
Nutrition
 2 lbs. chicken cut into serving pieces
 1 can pineapple tidbits 20 oz. Calories: 3142kcal | Carbohydrates: 140g | Protein: 179g |
 3 tablespoons brown sugar Fat: 207g | Saturated Fat: 44g | Cholesterol: 680mg |
 1/4 cup soy sauce Sodium: 3897mg | Potassium: 2795mg | Fiber: 9g | Sugar: 121g |
 1 piece onion chopped Vitamin A: 31.1% | Vitamin C: 96.5% | Calcium: 27.9% | Iron: 65.7%
Instructions
1. Combine chicken, pineapple juice from the pineapple
tidbits can, and soy sauce in a bowl. Mix well. Cover and
refrigerate overnight.
Chicken ala King Recipe 1. Instructions
2. Boil water in a cooking pot. Add chicken breast. Cover
and cook in medium heat for 20 to 25 minutes. Remove
the chicken from the pot. Let it cool down. Slice into
Chicken ala King is a rich and creamy cubes. Set aside.
chicken dish that goes well over warm 3. Melt butter in a pan. Continue to cook in low to medium
biscuit or bread. This dish is yummy and heat until butter gets hot.
easy to make. 4. Saute onion, green bell pepper, and mushroom.
5. Add Knorr Chicken cube. Continue to stir until all
Prep Time 10 minutes ingredients are well blended.
Cook Time 30 minutes 6. Add all-purpose flour. Stir.
Total Time 40 minutes 7. Pour milk into the pot. Stir. Let boil.
Servings 4 Servings 8. Add cubed chicken and pimiento. Season the chicken
ala king with salt and ground black pepper. Continue to
Ingredients cook while stirring for 2 minutes or until the sauce
thickens.
 1 lb. chicken breast 9. Serve. Share and enjoy!
 1 piece Knorr Chicken Cube
 1 ½ cup chopped mushrooms
Nutrition
 1 piece green bell pepper chopped Calories: 481kcal | Carbohydrates: 24g | Protein: 31g | Fat: 29g |
 2 ounces pimiento peppers Saturated Fat: 16g | Cholesterol: 141mg | Sodium: 631mg |
 ½ cup butter Potassium: 913mg | Fiber: 3g | Sugar: 8g |
 7 tablespoons all-purpose flour Vitamin A: 27.2% | Vitamin C: 47.7% | Calcium: 12.1% | Iron: 9.8%
 1 1/3 cups fresh milk
 1 quart water
Buffalo Chicken Wings Recipe with Sauce Instructions
1. Separate the drumette and flat part of the chicken wing
by cutting using a knife.
This quick and easy Buffalo Chicken Wing 2. Rub salt all over the wings. Let it stay for 10 minutes.
recipe will guide you on how to make basic 3. Combine flour and paprika in a small bowl. Arrange the
Buffalo wings from scratch. This includes salted wings into a large bowl and pour the salt and
the simple steps on how to make Buffalo Cayenne pepper powder mixture. Toss until the wings
chicken wing sauce. are coated. Let this stay for 30 minutes. Note: This will
produce lightly breaded fried chicken wings. Add more
Prep Time 10 minutes flour if you want a thicker breading.
Cook Time 15 minutes 4. Heat oil in a cooking pot. Deep fry chicken wings in
Total Time 25 minutes medium heat for 12 minutes or until golden brown.
Servings 3 Servings 5. Meanwhile, prepare the buffalo sauce by melting butter
in a sauce pan. Add hot sauce and garlic powder. Stir
Ingredients until well blended.
6. Place the fried chicken wings in a large bowl. Pour
 7 pieces whole chicken wings Buffalo sauce over. Toss until coated.
 3 tablespoons AP flour 7. Arrange in a serving plate. Serve with Ranch dressing
 1/4 teaspoon Cayenne pepper powder optional and vegetable slices.
 2 cups cooking oil
 Buffalo sauce recipe
 3 1/2 tablespoons hot sauce
 4 tablespoons butter
Mechadong Baka (Filipino Beef Mechado)
Mechadong Baka (Beef Mechado) is a
tangy Filipino beef tomato stew with
potatoes, carrots, and
onions. Traditionally, the stew was made
using cheap and lean cuts of meat that had
very little fat/marbling.
Servings 4 Servings
Ingredients
 2 tablespoons vegetable oil
Beef Recipes
 1 medium onion
 1 pound stew beef (chuck, round), cut into 1 1/2 inch
pieces
 1 cup water
 1/2 cup tomato sauce
 3 tablespoons calamansi or lemon juice
 2-4 tablespoons soy sauce
 2 bay leaves
 1 large potato peeled and cut into 1 inch pieces
 1 carrot peeled and cut into 1 inch pieces
 Salt and pepper to taste
 Steamed rice for serving
Instructions Beef Pares
1. In a large pot, drizzle the oil over medium heat. Once
hot, add the onions and cook, stirring occasionally,
until softened. Add the garlic and cook until just
fragrant, 30 seconds to 1 minute. Add the beef and cook,
stirring occasionally, until browned on all sides. Beef stewed in soy sauce with star anise.
2. Add the water, tomato sauce, calamansi juice, soy This dish is best enjoyed with garlic fried
sauce, and bay leaves. Stir to combine and bring the rice and a bowl of beef stock on the side.
mixture to a boil. Reduce heat to a simmer, cover, and
cook over low heat for 1 1/2 hours. Prep Time 10 minutes
3. Add the potato and carrot. Continue to cook until the Cook Time 45 minutes
vegetables are tender. Season with salt and pepper to Total Time 55 minutes
taste.
4. Serve hot with steamed rice. Ingredients
 2 ½ lbs. beef cubed
 1 piece Knorr Beef Cube
 2 pieces star anise
 ¼ cup brown sugar
 ½ cup scallions chopped
 2 thumbs ginger minced
 2 ½ cups water
Instructions Beef Kaldereta Recipe
1. Heat oil in a cooking pot or pressure cooker. Saute
onion, garlic, and ginger.
2. Add the beef once onion softens. Cook until light brown.
3. Pour soy sauce and water. Stir.
4. Add Knorr Beef Cube and star anise. Cover the pressure Beef stewed in tomato with potato, carrot,
cooker and pressure cook for 15 minutes. olives, bell peppers, and liver spread. This
5. Add brown sugar and season with salt and ground dish is popularly known as Kaldereta.
black pepper. Cook for 8 to 10 minutes more or until the
sauce reduces a bit. Prep Time 10 minutes
6. Top with chopped scallions and serve with sinangag and Cook Time 1 hour
beef stock. Share and enjoy. Total Time 1 hour 10 minutes
Servings 6 Servings
Nutrition
Ingredients
Calories: 3622kcal | Carbohydrates: 80g | Protein: 210g |
Fat: 269g | Saturated Fat: 90g | Cholesterol: 805mg |  2 lbs. beef cubed
Sodium: 7814mg | Potassium: 3722mg | Fiber: 4g | Sugar: 61g |  3 pieces garlic cloves crushed and chopped
Vitamin A: 10% | Vitamin C: 26.9% | Calcium: 39.2% | Iron: 149.6%  1 piece onion finely chopped
 2 cups beef broth
 1 piece red bell pepper sliced
 1 piece green bell pepper sliced
 1 cup tomato sauce
 ½ cup liver spread processed using blender
 1 teaspoon chili flakes
 3 pieces dried bay leaves
 2 cups potatoes sliced
 2 cups carrots sliced
 ⅔ cup green olives
 salt and pepper to taste
Instructions Beef with Broccoli
1. Heat the cooking oil in the cooking pot or pressure
cooker.
2. Sauté the onion and garlic.
3. Add the beef. Cook for 5 minutes or until the color turns
light brown. This recipe is quick and easy version of
4. Add the dried bay leaves and crushed pepper. Stir. stir-fried beef with broccoli. This yummy
5. Add the liver spread. Stir. dish is best paired with rice or noodles.
6. Pour-in the tomato sauce and beef broth.
7. Cook the beef until it becomes tender (about 30 mins if Prep Time 15 minutes
using a pressure cooker, or 1 to 2 hours if using an Cook Time 18 minutes
ordinary pot). Total Time 33 minutes
8. Add potato and carrots. Cook for 8 to 10 minutes. Servings 4 Servings
9. Put the green olives and bell peppers in the cooking pot.
Stir and continue to cook for 5 minutes more. Ingredients
10. Add salt and pepper to taste
11. Serve Hot. Enjoy!  1 lb. beef sliced into thin pieces
 2 teaspoons ginger minced
 2 cloves garlic minced
Nutrition
 1 tablespoon cornstarch
Serving: 6g | Calories: 589kcal | Carbohydrates: 20g |  1/2 to 3/4 cups water optional
Protein: 30g | Fat: 42g | Saturated Fat: 12g | Cholesterol: 109mg |  ¼ cup cooking oil
Sodium: 903mg | Potassium: 1135mg | Fiber: 5g | Sugar: 6g |  Salt and ground black pepper to taste
Vitamin A: 183% | Vitamin C: 79.7% | Calcium: 8.9% | Iron: 36.3%  Marinade ingredients:
 1/4 cup oyster sauce
 1 tablespoon Knorr Liquid Seasoning
 1/2 teaspoon Sesame oil optional
 3 tablespoons cooking wine optional
 1 teaspoon granulated white sugar
Instructions Ampalaya Con Carne Recipe
1. Combine beef, oyster sauce, Knorr Liquid Seasoning,
Sesame oil, cooking wine, and sugar in a bowl. Mix well.
Marinate beef for 15 minutes. Add cornstarch and mix to
blend with all the ingredients. Set aside.
2. Heat 2 tablespoons cooking oil in a cooking pot. Sauté Ampalaya Con Carne is beef stir-fry with
ginger and garlic. Add broccoli before the garlic starts bitter gourd. This is dish is quick and easy
to brown. Stir-fry for 1 to 2 minutes. Remove from the to make. It is tasty and delicious.
pot. Set aside.
3. Pour the remaining oil into the pot. Add marinated beef Prep Time 5 minutes
once the oil gets hot. Stir-fry until the beef browns. You Cook Time 15 minutes
can add water to tenderize the beef further. If water is Total Time 20 minutes
added, let it boil and stir as it evaporates. Add salt and Servings 4 Servings
ground black pepper to taste.
4. Put the cooked broccoli into the pot with the beef. Stir- Ingredients
fry for 3 minutes.
5. Transfer to a serving plate. Serve!  ½ lb. beef sirloin sliced into thin pieces
 1 piece ampalaya cored and sliced
Nutrition
 ¾ cups water
Calories: 450kcal | Carbohydrates: 5g | Protein: 20g | Fat: 37g |  3 tablespoons cooking oil
Saturated Fat: 9g | Cholesterol: 80mg | Sodium: 724mg |  Marinade Ingredients
Potassium: 315mg | Sugar: 1g | Vitamin C: 0.6% | Calcium: 2.8% |  2 tablespoons oyster sauce
Iron: 12.8%  3 tablespoons soy sauce
 1 ½ teaspoon Sesame oil
 1 ½ teaspoons cornstarch
 4 cloves garlic minced
 1 thumb ginger minced
Instructions Bistek Tagalog (beefsteak) Recipe
1. Combine beef sirloin, ground black pepper, soy sauce,
sesame oil, and oyster sauce. Mix well. Add cornstarch
and then continue to mix until all ingredients are well
distributed. Marinate for 10 minutes.
2. Heat oil in a cooking pot. Add the marinated beef sliced.
Cook both sides for 30 seconds. Stir-fry the beef for 3 Beef slices cooked in soy sauce with
minutes. Set aside. lemon and onions. This is bistek tagalog.
3. Sauté the ginger and garlic using the remaining oil. Add
onion and continue to cook until it softens. Prep Time 1 hour
4. Put the ampalaya into the pan. Cook for 1 minute. Cook Time 40 minutes
5. Add the beef back into the pan. Add water. Cover and let Total Time 1 hour 40 minutes
boil. Cook in medium heat for 5 minutes. Servings 5 Servings
6. Transfer to a serving bowl. Serve!
Ingredients
Nutrition
 1 1/2 lbs beef sirloin thinly sliced
Calories: 211kcal | Carbohydrates: 7g | Protein: 14g | Fat: 14g |  5 tablespoons soy sauce
Saturated Fat: 1g | Cholesterol: 31mg | Sodium: 1038mg |  4 pieces calamansi or 1-piece lemon
Potassium: 340mg | Fiber: 1g | Sugar: 1g |  1/2 tsp ground black pepper
Vitamin A: 2.2% | Vitamin C: 27.3% | Calcium: 3.3% | Iron: 8.6%  3 cloves garlic minced
 3 pieces yellow onion sliced into rings
 1 cup water
 1 pinch salt
Instructions
1. Marinate beef in soy sauce, lemon (or calamansi), and
ground black pepper for at least 1 hour. Note: marinate
overnight for best result
2. Heat the cooking oil in a pan then pan-fry half of the Kare Kare
onions until the texture becomes soft. Set aside
3. Drain the marinade from the beef. Set it aside. Pan-fry
the beef on the same pan where the onions were fried for Kare Kare is a type of Filipino stew with a
1 minute per side. Remove from the pan. Set aside rich and thick peanut sauce. It is a popular
4. Add more oil if needed. Saute garlic and remaining raw dish in the Philippines served during
onions until onion softens. special occasions. The traditional recipe
5. Pour the remaining marinade and water. Bring to a boil. is composed of ox tail. There are instances
6. Add beef. Cover the pan and simmer until meat is tender. wherein both ox tripe and tail are used.
Note: Add water as needed.
7. Season with ground black pepper and salt as needed. Prep Time 10 minutes
Top with pan-fried onions. Cook Time 2 hours 30 minutes
8. Transfer to a serving plate. Serve hot. Share and Enjoy! Total Time 2 hours 40 minutes
Servings 6 Servings
Nutrition
Ingredients
Serving: 4g | Calories: 279kcal | Carbohydrates: 1g | Protein: 31g
| Fat: 15g | Saturated Fat: 2g | Cholesterol: 74mg |  3 lbs oxtail cut in 2 inch slices you an also use tripe or
Sodium: 1095mg | Potassium: 503mg | Vitamin C: 1% | beef slices
Calcium: 3.4% | Iron: 15.8%  1 piece small banana flower bud sliced
 1 bundle pechay or bok choy
 1 bundle string beans cut into 2 inch slices
 4 pieces eggplants sliced
 1 cup ground peanuts
 1/2 cup peanut butter
 1/2 cup shrimp paste
 34 Ounces water about 1 Liter
 1/2 cup annatto seeds soaked in a cup of water
 1/2 cup toasted ground rice
 1 tbsp garlic minced
 salt and pepper
Instructions Beef Bulalo Recipe
1. In a large pot, bring the water to a boil
2. Put in the oxtail followed by the onions and simmer for
2.5 to 3 hrs or until tender (35 minutes if using a
pressure cooker)
3. Once the meat is tender, add the ground peanuts, peanut This is a recipe for Beef Bulalo or Boiled
butter, and coloring (water from the annatto seed beef shank soup with corn and long green
mixture) and simmer for 5 to 7 minutes beans.
4. Add the toasted ground rice and simmer for 5 minutes
5. On a separate pan, saute the garlic then add the banana Prep Time 5 minutes
flower, eggplant, and string beans and cook for 5 Cook Time 1 hour
minutes Total Time 1 hour 5 minutes
6. Transfer the cooked vegetables to the large pot (where Servings 4 Servings
the rest of the ingredients are)
7. Add salt and pepper to taste Ingredients
8. Serve hot with shrimp paste. Enjoy!
 2 ½ lbs. beef shank bulalo
 1 Knorr beef cube
Nutrition  6 to 8 leaves Napa cabbage
Serving: 6g | Calories: 934kcal | Carbohydrates: 24g |  1 sweet corn cut into 5 small pieces
Protein: 91g | Fat: 53g | Saturated Fat: 16g | Cholesterol: 368mg |  15 to 18 pieces green beans
Sodium: 940mg | Potassium: 444mg | Fiber: 5g | Sugar: 3g|  1 medium yellow onion wedged
Vitamin C: 5.2% | Calcium: 14.7% | Iron: 64%  1 tablespoon whole peppercorn
 3 tablespoons fish sauce patis
 8 cups water
Instructions Beef Pot Roast
1. Boil water in a pressure cooker.
2. Add onions and whole peppercorn. Cook for 3 minutes.
3. Add beef shank. Let boil.
4. Add Knorr pork cube. Stir. Cover the pressure cooker.
Pressure cook for 40 to 45 minutes. Beef Pot Roast is a type of stew wherein
5. Remove the cover once pressure is out. Add corn. Cook beef chuck is braised for several hours in
for 15 minutes. low heat until it becomes very tender.
6. Put the green beans into the cooker and pour fish
sauce. Stir. Continue to cook for 5 minutes. Prep Time 10 minutes
7. Arrange fresh Napa cabbage (pechay baguio) in a Cook Time 3 hours
serving bowl. Transfer the contents of the pressure Total Time 3 hours 10 minutes
cooker in the same bowl. Serve hot with patis, calamansi, Servings 6 Servings
and siling labuyo.
Ingredients
 4 lbs. beef chuck
 1 cup red wine
 32 oz. beef broth
 4 medium carrots sliced into 2 inch pieces
 5 small red potato quartered
 3 yellow onion quartered
 3 tablespoons canola oil
 3 pieces dried bay leaves optional
 1 tablespoon fresh Rosemary
 1 tablespoon fresh thyme
 1 ½ teaspoons salt
Instructions Lengua Estofado Recipe
2. Rub salt and ground black pepper all over the beef
chuck. Let it stay for 10 minutes. Lengua Estofado is a type of ox tongue
3. Heat a Dutch oven and then pour canola oil into it. stew. The tongue was made very tender
4. Once the oil becomes hot, sear one part of the beef and cooked with tomato, soy sauce,
chuck for 5 minutes. Turn it over and sear the opposite vinegar, and sugar. This recipe is a hybrid
side for the same amount of time. of Spanish and Filipino estofado.
5. Remove the seared beef chuck from the Dutch oven. Set
aside. Prep Time 45 minutes Cook Time 1 hour
6. Meanwhile, sauté onion and carrot using the remaining Total Time 1 hour 45 minutes Servings 4 Servings
oil for 2 minutes
7. Deglaze by pouring red wine. Ingredients
8. Put the seared beef chuck back into the Dutch oven and
then pour-in the beef broth. Add bay leaves, thyme and  2 lbs. beef lengua boiled until tender and sliced
rosemary. Cover and place inside the oven. Continue to  ½ cup all-purpose flour
cook for 2 hours.  1 14 oz. can diced tomato
9. Remove from the oven and add the potato. Cover and  1 Knorr Beef Cube
place back in the oven. Continue to cook for 60 to 80  ¾ cup white wine
minutes. Add more broth if needed.  1 medium yellow onion minced
10. Transfer to a serving plate. Serve with mashed potato.  3 cloves garlic crushed and minced
 2 tablespoons brown sugar
 1 tablespoon vinegar
 5 pieces bay leaves
 ½ cup sliced button mushrooms
 1 cup pitted olives
 ¼ cup sliced black olives
 1 cup water
 ¼ cup cooking oil
Instructions
1. Heat oil in a wide cooking pot
2. Dredge the slice lengua in flour (shake away the excess
flour) and then pan-fry in medium heat for 1 minute per
side. Set aside.
3. Add onion and garlic on the pot. Continue to cook until
the onion gets tender.
4. Pour the can of diced tomato and white wine. Stir.
5. Add the pan fried beef lengua.
6. Stir-in soy sauce and water. Add the Knorr Beef Cube.
Let boil.
7. Add the bay leaves. Cover and cook in low heat until the
Cara Beef
sauce reduces to half.
8. Add the vinegar. Allow the sauce to re-boil.
9. Add sugar, green olives, black olives, and mushrooms.
Stir. Cook for 5 to 8 minutes.
10. Sprinkle some salt and ground black pepper to taste.
11. Transfer to a serving plate. Serve.
Recipes
Tapang Kalabaw (Carabao Meat Jerky) Instructions
1. How to make tapang kalabaw or carabeef jerky:
2. Place salt, sugar, anisado wine and prague powder in a
bowl and mix well. Put mixture in a salt shaker.
Tapang kalabaw is a Kapampangan 3. Sprinkle mixture liberally over each piece of meat,
delicacy and it is also called “pindang making sure to cover both sides.
damulag” in their dialect. 4. Place meat slices either in an enameled, stainless steel
or glass casserole.
Prep time 48 hours 5. Cover with plastic cling wrap and store in a cool dark
Cook time 30 mins place.
Total time 48 hours 30 mins 6. Depending on how sour you want the tapa, allow curing
Serves 8 Servings for 2 to 3 days or longer.
7. To cook the cured meat, boil in enough water to cover
Ingredients all the pieces until fork tender.
8. Drain and throw away the liquid.
 1 Tbsp salt 9. Using 2 forks shred the meat to pieces to look like
 ½ cup sugar shredded corned beef.
 ¼ cups anisado wine 10. Heat oil in a frying pan and fry the carabeef until crisp.
 1 tsp Prague powder 11. Serve with fried rice and fried egg. If there is carabao
 1 kilo carabao meat, the kasim part, sliced into ¼ inch milk available, you can also serve it along your tapsilog
thick (tapa, sinangag and itlog).
 water for boiling the meat
 cooking oil for frying
Carabeef Caldereta (Carabao Beef) For Cooking the Carabeef
Pour the water to the pressure cooker. Add carabeef and cook
for 30 to 45 minutes. Set aside.
How to Cook Carabeef Caldereta

Caldereta requires a loooong cooking time 1. Heat oil in a large pan and fry the carrots and potatoes
to make the beef or carabeef to become until color turns light brown, remove and set aside for a
tender. while. Fry bell peppers just for a few seconds.
2. In the same pan, sauté the garlic and onions until
Ingredients become translucent. Add beef to the pan and stir-fry for
a few minutes. You just want to incorporate all the
 1/2 kilo carabeef, cut into cubes
flavors of the garlic and onion to the meat.
 2 cups potatoes. Peeled and quartered
3. Add stock, tomato sauce, liver spread and bay leaf; stir
 2 cups carrots. Peeled and quartered
a little to combine all the ingredients. Cover and simmer
 1 large green or red bell pepper. Sliced
for 10 minutes on a medium heat.
 2/3 cup green olives
4. Add green olives, chili, grated cheese, tomato paste,
 1 1/2 cup tomato sauce
fried potatoes, carrots and bell peppers. Simmer for
 1 tbsp. tomato paste
another 5 minutes over low heat or until sauce thickens.
 1/2 cup liver spread
5. Season with sugar, salt and pepper to taste.
 2 tbsp. grated cheese
6. Transfer to a plate. Serve hot.
 1 red onion. Chopped
 3 cloves garlic. Crushed
 1 or 2 pcs. red chili. Sliced
 1 cup carabeef stock (or less)
 4 pcs. Bay leaves
 Brown sugar, Salt and pepper to taste
Spicy Beef Adobo Recipe Instruction
1. Heat oil in a pan over medium heat. Sauté garlic and
pepper. Cook until garlic is browned, about 3 minutes.
2. Add beef and cook until browned on all sides.
The classic adobo gets a punch of heat 3. Add vinegar, soy sauce, and 1 cup water. Simmer until
from the addition of fresh chilies. Serve beef is tender, about 1 hour. Add more water if mixture
it with heaps of steaming white rice! dries up.
4. Once beef is tender, add sugar and chopped chilies.
Prep Time 10 mins Season with salt. Simmer until sauce is reduced, about
Cooking Time 1 hr 10 minutes.
Ready In 1 hr 10 mins 5. Garnish adobo with green onions. Serve with rice and
Servings 3 to 4 Servings extra chilies.
Ingredients
 2 tablespoons vegetable oil
 10 cloves garlic, peeled
 1 teaspoon ground black pepper, freshly ground
 500 grams beef brisket, sliced into cubes
 1 cup vinegar
 1/2 cup soy sauce
 2 tablespoons sugar
 3 bird's eye chilies, chopped, plus whole chilies for
garnish
 salt, to taste
 steamed rice, to serve
 green onions, chopped, to garnish
Pigar – Pigar of Pangasinan CARA BEEF STEAK
Ingredients
 1/2 kilo Cara beef, sliced into 1/2
inch thick slices
 3 pcs. Onions
 3 pcs garlic
 2 pcs red & green bell pepper
 Ginger
Ingredients  black pepper
 1 lb sirloin roast beef or carabao meat, sliced thinly  3/4 cup soy sauce
 1 large onion, sliced like onion rings  2 pcs. calamansi, juice only
 1 tsp salt  cooking oil
 1/2 tsp black pepper
 cooking oil Instruction
 vinegar 1. Marinade Cara beef in soy sauce, calamansi, and black
 fish sauce (patis) pepper for at least 1 hour
 *you can add chopped cabbage, its more delicious! 2. Heat the cooking oil in a pan then stir fry the onion
rings until the texture becomes soft. Set aside
3. In the same pan where the onions were fried, stir fry the
Instructions
garlic, ginger, red & green bell pepper. Fry the
1. In a pan, add enough oil for deep-frying. marinated Cara beef (without the marinade) until color
2. Heat up the oil until it is near its smoking point, then add turns brown. Set aside
the beef slices. 4. Pour the marinade and bring to a boil.
3. When the beef is cooked and turned to brown color add 5. Put in the fried Cara beef and simmer for 15 to 20
the onion rings. minutes or until meat is tender. Add water as needed.
4. Cook until the onion rings become transparent. Add 6. Add the stir-fried onions and some salt to taste.
vinegar and patis to taste. 7. Serve hot. Share and Enjoy!
5. Serve hot. Enjoy!
Carabao Meat and Trip Stew Instruction
1. Marinate the carabao meat in red wine, rosemary,
pepper and thyme, preferably overnight.
2. Using a pressure cooker, cook the tripe in water for
about 15 minutes. Set aside stock and cut tripe into small
pieces when it is cool. Then, using the pressure cooker,
cook the carabao meat in the water for about 20 minutes.
Set aside.
Ingredients 3. Char the outside of the bell peppers over direct fire
(either on a wire on the stove or using a torch). Cover
 1 kilo carabao striploin, cut into medium cubes and let cool. Peel.
 700g tripe 4. In a large stockpot, brown the carabao meat in butter
 250g bacon or salami, chopped and olive oil, set aside. Then add the onions, bacon,
 2 cans of stewed tomatoes paprika, some cayenne, skinned bell peppers to the
 1 cup demiglace (or something like Braaten sauce or stockpot and saute until the onions are transparent.
Brown Sauce) Add lots of red wine and the carabao meat and allow to
 1/4 cup butter simmer for a 20 minutes or until the red wine is reduced
 4 tbsp olive oil to half.
 Rosemary 5. Add the stewed tomatoes, some tripe/meat stock,
 Thyme demiglace, some cumin olives, chickpeas and brandy.
 Cumin Allow to simmer over medium heat for about 2 hours
 Paprika Bilbao/Picante and add the tripe. Let simmer for another few minutes to
 Cayenne Pepper an hour. Add salt and pepper to taste. Adjust the spices
 Red Wine prior to completely turning off the fire. This is best
 Brandy cooked DAYS before you actually serve it. It gives the
 1 large onion or 2 medium onions meat and tripe time to take in all the flavors of the sauce.
 3-4 Bell peppers
 1/4 cup black olives
 1/2 cup chickpeas, peeled
Bulcachong Afripaya
Prep time 15 mins

Ingredients Cook time 2 hours
 1 kilogram Carabao [Buffalo] meat Total time 2 hours 15 mins
 50 grams Ginger root, smashed with the side of your Serves 5-6 Servings
knife.
 200 grams Onions, cut in quarters. Ingredients
 1 litre Water
 1 kg water buffalo or beef ribs, cut into sections
 50 grams Atsuete, annatto seeds
 500 g young papaya, cut into cubes
 100 grams Peanut sauce
 1 large carrot, cubed
 Salt to taste
 1 large red capsicum (bell pepper), cubed
 Calamansi
 400 g chopped tomato
 Bird’s eye chilli
 2½ cups beef stock
 3 tbsp. tomato paste
Instruction  3 pcs bay leaves
1. In a stock pot add carabao meat, ginger onions and  1 tsp dried sweet basil
water and bring to a boil. Quickly lower the heat and  6 cloves garlic, minced
simmer for about 1hr- 1.5 hrs until meat is tender  1 large onion, chopped
2. In a small bowl add some carabao broth in with atsuete.  oil
Let it sit for about 5 minutes. Strain and disregard the  fish sauce or sea salt
seeds from liquid and add the strained broth to the rest  freshly ground black pepper
of the carabao stock This will give it an orange tint
3. Add peanut sauce, season with salt, and mix well
4. Serve hot with a side of Chilli and calamansi
Instructions Caliente, Ilocano Cow or Carabao Skin Salad
1. In a pot add oil then sauté the garlic and onions. Caliente is made up of cow or carabao
2. Add the beef ribs and brown all sides. skin boiled for several hours till tender
3. Add the chopped tomato, beef stock and bay leaves, and chewable. The boiled skins are then
simmer for 1 hour and 15 minutes. cut into slices then tossed with vinegar,
4. Add the carrots then simmer for 10 minutes. chopped ginger, chopped onions some
5. Add the young papaya and tomato paste then simmer hot chilies and seasoned with salt and
for 15 minutes. pepper to taste, similar to the
6. Add the capsicum, season with fish sauce/sea salt and usual Ilocano kilawin or kinilaw.
freshly ground black pepper. Serve. Ingredients
 1/2 kilo cow skin
 1/3 to 1/2 cup vinegar
 2-3 medium size onion, peeled, chopped finely
 2-3 thumb size ginger, peeled, chopped finely
 1 thumb size ginger crushed
 2-3 red hot chili, chopped
 salt and pepper
Instruction
1. Cut the cow skin into manageable pieces. Place in a
medium size sauce pan, pour in water to cover the cow
skins, bring to a boil and simmer for 2 to 3 minutes.
2. Remove from the stove and discard the first boiling
water.
3. Rinse the cow skin cool water to rid of the scum and Spicy Ginataang Kalabaw with Papaya
return to the sauce pan. Add in fresh water up to about
2” over the cow skins.
4. Add in the crushed ginger, bring to a boil and simmer
for 2 to 3 hours or until the cow skins are tender and
chewable but not overly soft, add more water as
necessary.
5. Drain the boiling liquid and let the cooked cow skin to
Ingredients
cool down.
 1 kilo (2.2lbs) carabeef, cut up to serving sizes
6. Cut the cooked cow skins into slices them place in a 6 cloves garlic, crushed
large bowl with lid.  3 small onions or 1 large onion, chopped,
7. Add in the vinegar then toss in the finely chopped  1 tsp peppercorn, cracked ,
 1 tsp salt or to taste,
ginger, onion and chilies. Season with salt and pepper
 3 tbsp white vinegar,
to taste.  2 tsp white sugar or to taste, and
8. Replace the bowl lid and place in a refrigerator to chill  6 pcs green chilies, 1 chopped (add more if you like a
stronger kick) and 5 kept whole.
before serving. Alternately serve warm.
 1 can or about 500 ml of thick coconut milk,
 ½ large green papaya, peeled and sliced into strips
 2 cups broth or hot water for simmering.
Instructions
1. The technique to this dish is to extract fragrant oil from
some coconut milk before sautéing.
2. In a big pan, heat ¼ cup of the coconut milk on low
flame. Continue cooking with regular stirring until the
coconut milk starts to curdle, releases its own oil
(“paglalangis”) and becomes aromatic. When the
coconut oil is evident along with the “latik”, add in garlic
followed by onion and continue frying the spices on the
sizzling oil.
3. Toss in carabeef pieces and continue sautéing until the
meat renders its own liquid. Simmer on moderate heat
until the liquid is partially reduced and meat is sizzling
in its oily liquid.
4. Put enough broth to cover and slowly simmer on low
heat until the meat is just tender. During the process,
continue adding broth, ½ cup at a time, as necessary.
5. Next, toss in green papaya and continue cooking. When
Shell Recipes
the papaya is cooked through, add in vinegar, sugar and
chilies and continue simmering. Season it with ground
pepper and salt.
6. Adjust heat to low and add the remaining coconut milk
and continue simmering with occasional stirring. Keep
the lid off to avoid curdling the coconut milk.
7. Adjust seasoning to your preference. Continue cooking
until liquid is reduced and sauce becomes thick.
8. Serve and enjoy.
Clam Hash Cakes shells. Let clams cool, then remove the meat and discard
the shells. Mince the meat.
2. In a skillet, cook bacon over moderate heat, stirring
occasionally, until crisp and golden brown. With slotted
spoon, transfer bacon to paper towels to drain. Reserve
This is a unique way of making hash bacon fat in a small heat-proof bowl.
brown, these hash cakes are made out 3. In the skillet, heat 1 tablespoon of the reserved fat over
of potatoes and clam meat. moderately low heat and cook onions until soft. Transfer
onions to a large bowl.
Prep time 10 mins 4. Drain potatoes well and pat dry. In the skillet, heat 2
Cook time 8 mins tablespoons of the reserved fat over moderately high
Serves 8 Servings heat. Cook potatoes, stirring, until tender, then transfer
to bowl with onions. Stir in bacon, clams, 1 tablespoon of
Ingredients the parsley, eggs, add salt and pepper to taste.
 48 small clams (tulya, halaan or any edible clam variety) 5. Blend thoroughly. Heat a large griddle or heavy skillet
to make 1 cup clam meat over moderately high heat. brush hot griddle with some
 ¼ kilo sliced bacon, chopped of the reserved fat. Drop several ¼ cups of clam mixture
 ½ cup chopped onions onto griddle and with a fork, pat into neat ¼ inch thick
 ½ kilo potatoes, peeled, chopped fine and reserved in a cakes. Cook cakes, 1 minute on each side, or until golden
bowl of cold water brown.
 2 tablespoons minced fresh parsley leaves 6. Repeat with remaining clam mixture. (The cakes may be
 3 large eggs, beaten lightly made several hours in advance, kept loosely covered on
 Salt and pepper a baking sheet and re-heated in a preheated 300 ° F
 2 tablespoons butter oven).
 1 teaspoon bottled horse radish 7. In a small saucepan, melt butter over moderately low
 1 teaspoon fresh lemon or calamansi juice heat. Stir in horseradish, the remaining 1 tablespoon
parsley and lemon juice. Drizzle over clam hash cakes.
Instructions Garnish cakes with lemon slices and parsley sprigs if
desired. Serve
1. Steam clams with 1 cup water in a covered kettle over
high heat, shaking the kettle occasionally, for 7-8
minutes, or until shells open. Discard any unopened
Tahong (Mussels) w/ Young Corn and Malunggay Spiced Pickled Oysters
Mussels with young corn and
malunggay recipe are cooked mussels
with shredded young corn and
malunggay leaves. This dish is a
delicious and healthy seafood dish that
you can cook easily in a few minutes.
Prep time 5 mins Prep time 10 mins

Cook time 15 mins Cook time 1 min
Serves 3 Servings Serves 4 Servings
Ingredients
Ingredients
 1½ cup oyster removed from shell
 1 teaspoon minced garlic
 ¾ cup vinegar
 2 tablespoons sliced onion
 1 Tbsp. garlic chopped finely
 1 cup shredded young corn
 ½ tsp. black pepper
 7 cups water
 ½ cup native red onion, sliced
 2 and ½ teaspoons salt
 3 red hot native pepper (labuyo)
 3 cups tahong (mussels)
 3 cups malunggay leaves
Instructions
Instructions 1. Blanch the oysters quickly. Strain. Combine all the rest
of the ingredients in a pan and blend well.
1. Sauté garlic, onion and corn.
2. Boil for about 1 minute. Place oysters in a deep bowl
2. Add water and cook until corn is almost tender. Season
and pour the spicy liquid over it. Let cool: then chill.
with salt.
Server cold.
3. Bring to a boil and add tahong. Cook 10 minutes.
4. Add malunggay leaves and cook 5 minutes longer.
5. Serve hot. Makes six servings.
Guisadong Talaba Fresh Mussels with Cream and Parsley
This is a local dish of stir fried oyster This is a delicious and creamy cooked
meat with garlic, onions and tomatoes mussels simmered in white wine, fresh
and of course spices and condiments. cream, butter, parsley, salt and pepper.
Actually “guisado” means stir-fry and Since this is seafood, it requires only a
stir frying oysters is one of the simplest few minutes of cooking.
and tastiest ways to cook oysters.
Prep time 10 mins Prep time 5 mins

Cook time 7 mins Cook time 2 mins
Serves 6 Servings Serves 1 Serving
Ingredients Ingredients
 2 cup shelled oyster  200gms fresh mussels
 1 tsp. chopped garlic  10gms fresh butter
 ½ cup sliced onion  20gms finely chopped onion
 ½ cup sliced tomatoes  5gms finely chopped parsley
 2 Tbsp. cooking oil  20 ml white wine
 Salt and pepper and MSG  salt and pepper
 Red and green pepper (optional)  fresh cream
Instructions Instructions
1. Sauté garlic and onions until light brown. Then add 1. Lightly sauté onion and mussel in fresh butter.
tomatoes and cook for 2 minutes. 2. Add white wine, chopped parsley and fresh cream.
2. Add oysters and red and green pepper and let boil for a 3. Cook for at least 2 minutes or as soon as the mussel
few minutes. shell is open.
3. Season with salt and pepper and MSG. Serve hot. Good 4. Add salt and pepper if needed.
for 6 persons.
Baked Stuffed Tahong (Mussels) Ginataang Kuhol (Snails in Coconut Milk)
Prep time 10 mins

Cook time 20 mins
Serves 4 Servings
Ingredients Prep time 10 mins

Cook time 20 mins
 1 kilo tahong (mussels)
Serves 8 Servings
 2 to 3 cloves garlic, chopped finely
 1 cup butter, creamed
 sprig of parsley, chopped finely Ingredients
 1 onion, chopped  3 kilos kuhol (golden apple snails)
 salt and pepper to taste  1 thumb-size fresh ginger, chopped
 5 cups coconut milk
 1 cup onions, chopped
Instructions
 2 cups coconut cream
1. Soak mussels and allow sand to spit out.  1 to 2 pcs finger pepper (siling haba)
2. Boil tahong in water together with onion, salt and  ⅓ to ½ cup bagoong alamang
pepper.  1 thumb-size fresh turmeric (luyang dilaw), chopped
3. Cook until mussels open. Let cool and set aside.  2 cloves garlic, cnopped
4. Mix butter, garlic and chopped parsley. Season with salt  1 to 5 pcs hot chilis for spicy hot ginataang kuhol
and pepper.
5. Place tahong on one shell. Cover with butter mixture.
Arrange them in a tray and Bake tahong at 350°F.
6. Wait till butter melts and a film with garlic and parsley
mixture settles on top.
7. Serve hot.
Instructions Baked Oysters with Cheese and Garlic
1. Wash and scrub river snails thoroughly.
2. Saute garlic until golden brown then add ginger,
turmeric, onions and cook until mushy.
3. Add in bagoong and cook. Wait until all are well-
blended.
4. Add kuhol and coconut milk. Cover pan tightly and cook
over low heat.
5. When kuhol is tender, pour coconut cream and continue Prep time 10 mins
cooking. Cook time 15 mins
6. Drop in finger pepper. If you prefer hot, add in chilis. Serves 6 Servings
7. Wait for the sauce to thicken and oil comes to the
surface. Ingredients
8. Add water in case the mixture dries out.
9. Continue cooking until kuhol is tender.  2 kilos fresh oysters
10. Serve hot.  ½ cup grated cheese
 ¼ cup minced fried garlic
 Dash of pepper
 ¼ cup melted butter
Instructions
1. Open oysters. Clean the part with the meat and discard
the other shell.
2. Top each shell with cheese, garlic, and butter then
sprinkle with a dash of pepper.
3. Bake for 15 minutes at 350°F or until golden brown.
4. Serve immediately.
Kalderetang Tahong (Mussels Caldereta) Baked Oysters with Garlic Herb Butter
Prep time 10 mins

Cook time 5 mins
Serves 12 pcs
Prep time 5 mins
Cook time 10 mins Ingredients
Serves 4 servings  12 pcs oysters on half shells
 1 pinch salt
Ingredients  4 Tbsp. butter (unsalted)
 ¼ cup bread crumbs
 ¾ kilo tahong, boiled and shells removed (reserve ½ cup
 2 cloves garlic, chopped
broth)
 2 Tbsp. Parmesan, grated
 150 gms potatoes, cut into chunks
 2 pcs parsley, chopped
 1 pouch (200g) Del Monte Classic Mechado-Caldereta
 1 pinch pepper
Recipe Sauce
 dash of paprika
 ½ cup cooked or frozen green peas
 2 small bell peppers, cut into strips
 Iodized salt Instructions
1. Preheat oven to 375°F. Place oysters in a baking sheet.
Instructions Set aside.
2. Melt butter in a pan. Add garlic and sauté for about a
1. How to cook Calderetang Tahong
minute.
2. Simmer potatoes in tahong broth for 5 minutes or until
3. Add parsley, salt, pepper and paprika. Set aside.
tender.
4. Spoon butter sauce into each individual oyster shell.
3. Add tahong meat, ⅓ teaspoon iodized salt or 1 teaspoon
5. Top with bread crumbs and Parmesan cheese.
rock salt and Del Monte Classic Recipe Sauce.
6. Bake for about 3 to 5 minutes until heated through.
4. Simmer for 10 minutes. Add green peas and bell pepper.
7. Serve immediately.
Allow to simmer for a minute then serve.
Arroz Caldo Recipe
This recipe is Chicken congee with boiled

eggs. This arroz caldo recipe is a winner.
Rice Recipes
Servings 6 Servings
Ingredients
 1 ½ lbs. chicken cut into serving pieces
 1 ½ cups rice uncooked
 34 ounces water about 1 liter
 2 tablespoons fish sauce
 1 teaspoon garlic
 1/2 tablespoon ground black pepper
 1 cup onion minced
 4 pieces eggs hard boiled
 1 cup scallions green onions, minced
 2 knobs ginger julienned
 3 tbsp safflower kasubha
 1 piece chicken cube bouillon
 1 piece lemon or 4 pieces calamansi
 2 tbsp cooking oil
Instructions Sinangag na Kanin Recipe - How to Make Garlic
1. In a pot, heat the cooking oil then saute the garlic,
Fried Rice
onion, and ginger
2. Dash-in some ground black pepper
3. Add the chicken cube and cook until the cube melts
4. Put-in the chicken and cook until outer layer color turns
golden brown Prep Time 5 minutes
5. Add the fish sauce and uncooked rice then mix and cook Cook Time 10 minutes
for a few minutes Servings 6 Servings
6. Pour-in the water and bring to a boil
7. Stir occasionally and simmer until the rice is fully Ingredients
cooked (about 30 to 40 minutes)  6 cups leftover white rice
8. Put-in the hard boiled eggs  1 head garlic crushed
9. Add the safflower for additional color and aroma  4 tablespoons cooking oil
10. Serve hot with garlic, minced scallions, and lemon.  1 teaspoon salt
Share and Enjoy!
Instructions
Nutrition
1. Combine rice and salt. Gently mix until well blended.
Serving: 6g | Calories: 538kcal | Carbohydrates: 41g | 2. Heat oil in a pan.
Protein: 25g | Fat: 29g | Saturated Fat: 5g | Cholesterol: 87mg | 3. Add garlic. Cook until light to medium brown.
Sodium: 724mg | Potassium: 376mg | Fiber: 1g | Sugar: 1g | 4. Put half of the rice in the pan. Stir-fry for 1 minute.
Vitamin A: 6.5% | Vitamin C: 8.6% | Calcium: 5.3% | Iron: 9.9% 5. Add the remaining rice. Continue to stir-fry for 5 to 6
minutes.
6. Transfer to a serving plate.
Ginataang Mais at Malagkit (Sweet Corn and Champorado with Tuyo (Chocolate Porridge with
Glutinous Rice in Coconut Milk) Salted Dried Fish)

Servings 4 Servings
Ingredients Prep Time 10 minutes

 2 cups coconut cream
Servings 4 Servings
 1/2 cup glutinous rice malagkit
 1 cup sweet corn chopped Ingredients
 1/2 to 3/4 cup granulated white sugar  1 cup glutinous rice
 1 teaspoon vanilla extract  4 to 5 cups water
 a pinch of salt  ½ cup sugar
 4 pieces pure cocoa tablea
Instructions  A pinch of salt
 6 to 12 pieces fried salted dried fish tuyo
1. Pour coconut milk and coconut cream in a cooking pot.
Let it boil.
2. Once it starts to boil, add glutinous rice. Stir
continuously for 10 minutes.
3. Add sugar. Stir.
4. Add sweetcorn into the pot. Stir and continue to cook in
low heat for 8 minutes. Note you can cook this longer to
make the corn and rice softer.
5. Add vanilla extract and salt. Stir.
Instructions Simple Bibingkang Malagkit
1. Pour 4 cups water in a pot. Let boil.
2. Add the sugar and tablea. Stir and continue to boil until
the cocoa tablea dilutes.
3. Add a pinch of salt and gently pour the glutinous rice in
the pot. Stir and let the liquid re-boil.
4. Continue to cook in low heat until the rice gets soft (the
consistency should be similar to a porridge). Make sure
to stir the mixture every 2 to 3 minutes to prevent the
rice from sticking on the pot. Add the extra cup cup of Prep Time 15 minutes
water (or more) if needed. Cook Time 1 hour
5. Scoop some cooked champorado using a ladle and pour Servings 6 Servings
in a bowl. Serve with crispy fried tuyo fish and
evaporated milk. Ingredients
6. Share and enjoy!
 2 1/4 cups glutinous or sweet rice
 2 cups brown sugar
 2 cups water
 2 cans 4 cups coconut milk
 1 can 2 cups coconut cream
 2 teaspoons vanilla extract
Instructions Shrimp Fried Rice Recipe
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. Prep Time 5 minutes
5. Pour the mixture on the baking tray with rice. Gently stir Cook Time 15 minutes
until all the ingredients are distributed. Servings 4 Servings
6. Bake for 40 to 60 minutes or until the top turns medium
brown. Ingredients
7. Remove from the oven. Let it cool down for 30 to 50
minutes.  4 cups cooked white rice
8. Serve. Share and enjoy!  ¾ cup frozen green peas
 ¾ cup frozen small shrimp with no shell
 ½ cup carrot diced
 ¼ teaspoon salt
 ¼ teaspoon onion powder
 3 tablespoons butter
Instructions Ube Biko Recipe
1. Combine the rice, salt, garlic powder, and onion powder.
Gently mix to blend all the ingredients.
2. Melt the butter in a pan.
3. Once the butter starts to get hot (make sure not to get
the butter very hot), put-in green peas and carrots. Cook
for 1 to 2 minutes.
4. Put the shrimp in the wok and cook for 1 minute.
5. Add the rice mixture. Cook for 10 minutes in medium
heat while tossing once in a while. Make sure to toss the Prep Time 5 minutes
ingredients while cooking to blend them properly. Cook Time 1 hour
6. Transfer to a serving bowl. Serve for breakfast or lunch Servings 6 Servings
with your favorite dish.
Ingredients
 1 1/2 cups glutinous rice or sweet rice malagkit
 1 1/4 cups granulated white sugar
 1 3/4 cups water
 1/2 cup ube powder powdered dehydrated purple yam or
freshly grated purple yam
 1/4 teaspoon salt.
 1/2 teaspoon ube flavoring
Instructions Arroz Valenciana
1. Combine rice and water in a cooking pot. Cover the pot
and turn on the heat.
2. Adjust the heat to a simmer once the water starts to boil.
Continue to cook the rice until the water is completely Prep Time 10 minutes
absorbed. Note: try to stir the rice once in a while to Cook Time 40 minutes
prevent it from sticking to the cooking pot. Servings 6 Servings
3. Meanwhile, pour the coconut milk in another cooking
pot . Let boil. Ingredients
4. Gradually add the sugar while stirring. Put-in the ube
powder and stir. Cook for 5 to 7 minutes in low to  1/2 lb. chicken thigh or breast chopped
medium heat while stirring.  3 pieces chorizo de bilbao sliced diagonally
5. Add salt and ube flavoring. Continue to cook for 3  1/2 cup malagkit glutinous white rice
minutes or until the texture becomes thick.  1 cup Jasmine rice
6. Once the rice absorbs the water, combine the coconut  2 tablespoons tomato paste
milk mixture to the glutinous rice. Mix well and continue  1 medium red bell pepper cut into strips
to cook while stirring until the rice is completely cooked  1/2 cup raisins
and the desired texture is achieved.  1/2 cup frozen green peas
7. Transfer to a serving tray lined with banana leaves.  1 teaspoon paprika
8. Top with toasted grated coconut.  2 cups chicken broth
 1 cup coconut milk
 1 medium tomato diced
 1 medium yellow onion diced
 3 cloves of garlic crushed
 3 boiled eggs
 3 tablespoons extra virgin olive oil
 a pinch of Spanish saffron
Instructions Paella Mixta Recipe
1. Combine the glutinous rice and jasmine rice. Wash with
water twice and then drain. Set aside.
2. Heat the olive oil in a paellera or wide pan.
3. Saute the garlic, onion, and tomato until the onion and Prep Time 12 minutes
tomato becomes soft. Cook Time 45 minutes
4. Put-in the chopped chicken. Cook for 3 minutes. Servings 6 Servings
5. Add the chorizo de bilbao. Cook for 2 minutes.
6. Add-in the salt, pepper, saffron, and paprika. Stir. Ingredients
7. Pour-in the chicken broth and coconut milk. Stir and let
boil.  2 cups Calasparra rice
8. Add-in the washed rice. Stir. Let boil.  3 cups chicken broth
9. Add the tomato paste. Stir. Cover and simmer for 5  12 pieces clams cleaned
minutes.  10 pieces mussels cleaned
10. Put-in the raisins, and green peas. Cover and simmer  1 1/2 cups juice from boiled clams and mussels
for 8 minutes.  1/2 lb. large shrimp with heads and shell
11. Add-in the red bell pepper. Continue to simmer until the  1 lb. chicken bone-in, chopped
rice is fully cooked.  1/2 lb. rabbit meat chopped
12. Garnish with sliced boiled egg. Serve.  6 oz. chorizo sliced
 2 teaspoon Spanish Saffron threads
 1/4 cup chopped flat leaf parsley
 1 medium yellow onion diced
 2 teaspoons minced garlic
 1 medium tomato chopped
 3/4 cup frozen green peas
 1 small red bell pepper seeded, grilled, and strips
 2 teaspoons paprika
 1 1/2 teaspoons extra virgin olive oil for the paste
 1/4 cup extra virgin olive oil for sautéing
 1 lemon sliced into wedges
Instructions Java Rice Recipe
1. Make the clam juice by boiling the mussels and clams in
1 1/2 cups water for 5 minutes. Separate the clams from
the liquid. Set aside.
2. Make the paste by combining the garlic, parsley, and Prep Time 10 minutes
paprika. Pound until the texture becomes smooth. Pour- Cook Time 2 minutes
in 1 1/2 teaspoons olive oil. Mix well and then set aside. Servings 6 Servings
3. Heat 1/4 cup olive oil in a paellera.
4. Pan-fry the shrimp for about 1 minute per side. Remove Ingredients
the shrimp and then set aside.
5. Sauté the onion and tomato until the texture becomes  5 to 6 cups warm steamed white rice
soft.  1/2 tablespoon annatto powder
6. Put-in the chicken, rabbit meat, and chorizo. Cook for 5  1/4 teaspoon turmeric powder
minutes.  3 tablespoons margarine
7. Pour-in the chicken broth and clam juice. Let boil. Cover  1 teaspoon garlic powder
and simmer for 15 minutes. Add water as necessary.  1/2 teaspoon onion powder
8. Put-in the garlic paste mixture and the saffron. Stir. Add  1/2 teaspoon salt
salt and pepper as needed.
9. Put-in the Calasparra rice and green peas. Let the liquid Instructions
re-boil and then lower the heat. Cook for 20 to 25 1. Melt margarine by using the microwave oven (about 10
minutes covered. seconds).
10. Arrange the mussels, clams, red bell pepper strips, and 2. Combine turmeric and annatto powder. Mix well.
shrimp on top. 3. Put-in garlic powder, onion powder, and salt. Stir until
11. Serve with lemon wedges. everything is distributed.
4. Pour-in mixture on warm steamed rice. Gently mix so
that the rice is coated by the mixture.
5. Serve with Fried Pork Chop and Atchara.
Leche Flan

Servings 6 Servings
Desserts
Ingredients
 10 pieces eggs
 1 can condensed milk (14 oz.)
 1 cup fresh milk or evaporated milk
Recipes
 1 cup granulated sugar
 1 teaspoon vanilla extract
Instructions
1. Using all the eggs, separate the yolk from the egg white
(only egg yolks will be used).
2. Place the egg yolks in a big bowl then beat them using a
fork or an egg beater
3. Add the condensed milk and mix thoroughly
4. Pour-in the fresh milk and Vanilla. Mix well
5. Put the mold (llanera) on top of the stove and heat using
low fire
6. Put-in the granulated sugar on the mold and mix
thoroughly until the solid sugar turns into liquid
(caramel) having a light brown color. Note: Sometimes it
is hard to find a Llanera (Traditional flan mold) Yema
depending on your location. I find it more convenient to
use individual Round Pans in making leche flan.
7. Spread the caramel (liquid sugar) evenly on the flat side
of the mold
8. Wait for 5 minutes then pour the egg yolk and milk
mixture on the mold
9. Cover the top of the mold using an Aluminum foil
10. Steam the mold with egg and milk mixture for 30 to 35
minutes.
11. After steaming, let the temperature cool down then Prep Time 10 minutes
refrigerate Cook Time 15 minutes
12. Serve for dessert. Share and Enjoy! Servings 6 Servings
Nutrition Ingredients
Serving: 6g | Calories: 369kcal | Carbohydrates: 71g | Protein: 6g  7 pieces egg yolks
| Fat: 7g | Saturated Fat: 4g | Cholesterol: 32mg |  1 can condensed milk (14 oz.)
Sodium: 104mg | Potassium: 298mg | Sugar: 71g |  3 tablespoons butter
Vitamin A: 5% | Vitamin C: 2.1% | Calcium: 23.3% | Iron: 0.7%  5 tablespoons chopped walnuts or peanuts
Instructions
1. Combine egg yolks and condensed milk. Mix well.
2. Add chopped walnuts. Whisk until well blended.
3. Melt butter in a cooking pot or pan. Pour the egg yolk
mixture into the pan.
4. Continue to cook until the consistency becomes very
thick to the point that it can easily form a shape when
molded.
5. Transfer the mixture to a bowl. Let it cool down.
6. Cut the cellophane into 3x3 inch pieces. Scoop 1 Chewy Coconut Macaroons Recipe
tablespoon of mixture and place at the middle of the
cellophane. Wrap the yema while molding to form a
pyramid shape piece (note: watch the video for details).
Continue to wrap the yema until all the mixture are
consumed.
7. Serve. Share and enjoy. Prep Time 10 minutes
Nutrition Cook Time 13 minutes
Serving: 6g | Calories: 320kcal | Carbohydrates: 37g | Servings 5 Servings
Sodium: 134mg | Potassium: 281mg | Sugar: 36g | Ingredients
Vitamin A: 7.4% | Vitamin C: 2.1% | Calcium: 19.7% | Iron: 2.2%  7 ounces shredded sweetened desiccated coconut
 1 egg
 7 ounces condensed milk
 ½ teaspoon vanilla extract
 1 tablespoon butter melted
 A pinch of salt
Instructions
2. Beat the egg in a mixing bowl. Add butter, vanilla
extract, and condensed milk. Whisk until well blended.
3. Add the desiccated coconut and salt. Fold until the
mixture is distributed.
4. Arrange mini baking cups on a mini muffin pan. Scoop
around 1 tablespoon of mixture and place it into each
baking cup.
5. Put the muffin pan in the oven. Bake for 10 to 13 minutes.
6. Remove from the oven. Let it cool down.
7. Transfer to a plate. Serve for dessert.
Cathedral Window Gelatin Recipe 5. Pour the mixture in a Jelly mold large enough to hold
everything.
6. Refrigerate for 4 hours.
7. Transfer to a plate. Slice and serve.
Nutrition
Serving: 5g | Calories: 527kcal | Carbohydrates: 53g |
Sodium: 142mg | Potassium: 430mg | Sugar: 50g |
Prep Time 4 hours Vitamin A: 21.7% | Vitamin C: 11.5% | Calcium: 27.7% | Iron: 2.6%
Cook Time 3 minutes
Servings 5 Servings
Ingredients
 1 1/2 cup gelatin red, yellow, and green jelly cooked
according to package instructions and cubed
 1 1/4 cups whipping cream
 1 1/2 cups pineapple juice
 1 can condensed milk 14 oz.
 4 packets unflavored gelatin colorless
Instructions
1. Heat the pineapple juice in the microwave oven for 35
seconds.
2. Pour in a mixing bowl. Add the colorless unflavored
gelatin. Stir until the gelatin completely dilutes in the
juice.
3. Pour the whipping cream in the bowl and then add the
condensed milk. Stir until well blended.
4. Add the colored jelly cubes. Stir.
Creamy Mais Maja Blanca Fruit Cocktail Float
Prep Time 5 minutes

Servings 5 Servings
Ingredients
Cook Time 1 minute
 2/3 cups fresh milk
Servings 6 Servings
 1 can 7.6 ounce table cream (all-purpose cream and
heavy whipping cream can be used)
 1 cup sweet corn cream style Ingredients
 6 tablespoons granulated white sugar  16 oz. 473 ml cold heavy whipping cream
 6 tablespoons cornstarch  7.6 oz. 225 ml table cream or all-purpose cream
 7 ounces 1/2 can condensed milk  2 15.25 oz. cans of fruit cocktail
 ¼ cup latik  9 tablespoons condensed milk
 1 teaspoon vanilla extract
Instructions  12 pieces Graham crackers
1. Combine fresh milk, table cream, and cornstarch in a  8 to 10 pieces Maraschino cherries
bowl. Stir to mix. Set aside.  3 tablespoons crushed Graham
2. Heat the coconut milk in a pot. Let boil.
3. Add the sugar, condensed milk, cream style sweet corn.
Stir. Add the cornstarch mixture from step 1. Continue to
cook while stirring until the texture thickens to a paste-
like texture.
4. Transfer the mixture to a mold. Let it cool down.
Refrigerate for 1 hour.
5. Top with latik.
Instructions Pinoy Fruit Salad Recipe
1. Drain the fruit cocktail by pouring each can in a
strainer. Set aside.
2. Prepare the whipping cream mixture by pouring the Prep Time 30 minutes
heavy whipping cream in a mixing bowl. Whisk in Cook Time 10 minutes
medium speed using an electric mixer. Set to high speed Servings 10 Servings
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 Ingredients
extract. Continue to whisk for 1 to 2 minutes.
4. Arrange a layer of Graham crackers at the bottom of a  2 cans 30 oz. fruit cocktail
wide 8x8 baking pan.  1 can 7.6 oz. table cream
5. Pour-in half of the whipping cream mixture. Spread.  7 oz. 1/2 can condensed milk
6. Create another layer by adding half of the fruit cocktail.  12 pieces maraschino cherries
Spread.
7. Make another layer of Graham crackers. Top with the Instructions
remaining heavy cream mixture. 1. Open the fruit cocktail and drain the syrup by pouring it
8. Arrange the remaining fruit cocktail on top and add on a colander. Let the liquid drain totally (around 30
some cherries. minutes).
9. Sprinkle the crushed Graham on top. 2. Arrange the drained fruit cocktail in a mixing bowl. Add
10. Refrigerate for 3 to 5 hours. Serve. the table cream, condensed milk, and maraschino
cherries.
3. Gently fold the mixture until all the ingredients are well
distributed. Cover the mixing bowl with sling wrap then
refrigerate overnight.
4. Remove from the fridge and transfer to a serving bowl.
5. Serve. Share and enjoy!
Brownies Buko Salad Recipe
Prep Time 20 minutes Prep Time 20 minutes

Cook Time 40 minutes Cook Time 10 minutes
Servings 6 Servings Servings 6 Servings
 1 cup butter preferably unsalted  4 cups young coconut buko, shredded
 2 cups sugar white  6 ounces sugar palm fruit kaong, drained
 1 tsp. vanilla essence or extract  12 ounces coconut gel nata de coco, drained
 ½ cup cocoa powder  2 cans 15 ounces each fruit cocktail, drained
 4 whole eggs beaten  8 ounces pineapple chunks drained
 1 ½ cups of flour all-purpose  1 14 ounce can sweetened condensed milk
 ½ tsp. baking powder  7 ounces table cream
 Pinch of salt
Instructions Instructions
1. Soften butter by leaving it at room temperature for 20-30 1. In a mixing bowl, combine young coconut, kaong, nata
minutes. Do not melt. Preheat oven to 350 F. de coco, pineapple chunks, and fruit cocktail. Gently stir
2. Combine soft butter with sugar and mix well. Add cocoa to distribute the ingredients.
powder little by little, mixing thoroughly. Add vanilla 2. Add sweetened condensed milk and table cream. Mix
and eggs. until all the ingredients are properly distributed.
3. In a separate bowl, combine flour, baking powder and 3. Refrigerate for at least 4 hours or place in the freezer
salt. Sift the flour into the butter-sugar mixture. Combine for 1 hour.
and transfer the mixture into a baking pan. Bake for 20- 4. Transfer to a serving bowl.
30 minutes until a light crust forms at the top of 5. Serve for dessert.
brownies. Create more flavors by adding caramel sauce,
cream cheese, chocolate chips, nuts and fruit.
Graham Mango Float

Cook Time 1 minute
Servings 4 Servings
Ingredients
 1 tablespoon of crushed graham
Beverages
 20 pieces Graham crackers
 1 cup all-purpose cream or cool whip
 3/4 cup condensed milk
 2 cups of mangoes thinly sliced
Instructions
1. In a rectangular dish, arrange 8 to 10 pieces of graham
crackers. Set aside.
2. In a bowl, combine the cream/cool whip and condensed
milk. (Mix well)
3. Then on the layered crackers on the bottom, spread the
milk and cream mixture.
4. Then spread out the thin sliced mangoes evenly on top
of the cream.
5. Make another layer of graham crackers; spread the
cream and mango slices. (You can do lots of layers if
you want)
6. Garnish top layer with mango and sprinkle the crushed
graham.
7. Chill for at least 3 hours before serving.
Melon Juice Banana Yogurt Smoothie
Prep Time 15 minutes Prep Time 5 minutes

Cook Time 1 minute Total Time 5 minutes
Ingredients
Ingredients  2 fresh ripe bananas
 1 small cantaloupe  2 cups unflavored yogurt
 3/4 to 1 cup granulated white sugar  2 tbsp honey
 10 to 12 cups water  2 cups ice cubes
 1/2 teaspoon vanilla extract  1 tsp vanilla extract
 Ice cubes
Instructions
Instructions 1. Put all the ingredients in a blender.
1. Slice the cantaloupe into half. Remove all the seeds. 2. Turn the blender on and blend everything until thick and
2. Using a melon baller or special cantaloupe scraper (I creamy.
got mine from the Philippines), scrape the cantaloupe 3. Serve in tall glasses. Yummy!
and place in a large bowl. Set aside.
3. In a large pitcher, combine water, sugar, and vanilla
extract. Stir until the sugar is diluted. Add the shredded
cantaloupe. Stir again.
4. Put lots of ice. Serve.
Sago at Gulaman Recipe 4. When the sugar starts to melt, put in water and vanilla
extract. Let boil and stir until the sugar dissolves. Note:
us the lowest heat possible so that the sugar will not
burn.
5. Turn off heat and let cool.
6. In a glass, combine some tapioca pearls, sliced gelatin,
3 tablespoons of sugar mixture, and a cup of cold water.
Stir.
Prep Time 5 minutes

Servings 6 Servings
Ingredients
 3 cups medium tapioca pearls
 1 sachet gelatin powder
 3 cups brown sugar
 1 tbsp vanilla extract
 2 to 3 cups water
Instructions
1. Cook the tapioca according to package instructions or
refer to the Taho recipe. Set aside.
2. Cook the gelatin according to package instructions. Set
aside.
3. Place the brown sugar in a cooking pot and caramelize
using low heat.
Homemade Mango Nectar Buko Pandan Drink
Homemade mango nectar bursting with Buko Pandan Drink with pandan gelatin
fresh mango flavor is the perfect thirst- and shredded young coconut in a creamy
quencher! With only three natural coconut juice. Refreshing and delicious,
ingredients, it's a cool and refreshing this tropical drink is sure to be a crowd
drink you'll love all summer long. pleaser!
Prep Time 5 mins Prep Time 50 mins

Cook Time 5 mins Cook Time 20 mins
 4 large mangoes (about 2 cups pulp)  13.5 ounces coconut milk
 1 cup water  4 cups coconut juice
 1 cup sugar  14 ounces condensed milk
 2 cups young coconut, shredded
Instructions  ice cubes
 For Gulaman
1. In a saucepan, combine sugar and water. Over medium
 0.70 ounces agar agar bars
heat, bring to a simmer, stirring regularly, until sugar is
 3 cups young coconut juice
dissolved and syrup is clear and no longer cloudy.
 1 cup sugar
Remove from heat and allow cooling completely.
 3 drops pandan extract
2. Slice mangoes and scoop flesh, discarding pit and skin.
3. In a blender or food processor, process mango until
smooth and well-blended.
4. In a pitcher, combine mango pulp and simple syrup. Stir
until combined and refrigerate to chill.
5. Serve in glasses over ice.
Instructions Avocado Milkshake
1. In a large pitcher, combine coconut milk, coconut juice,
and condensed milk. Stir until well-blended.
2. Add young coconut strips and gulaman cubes.
3. Chill for about 1 to 2 hours. Serve in glasses over ice.
4. For the Gulaman
5. In a large pot, soak agar agar in coconut juice for about
30 to 40 minutes.
6. Bring to a boil over medium heat and cook, stirring Prep time 5 mins
regularly, until agar agar melts. Serves 2 to 3 Servings
7. Add sugar and stir to dissolve. Continue to cook for
about 10 to 15 minutes or until agar agar is completely Ingredients
melted.
8. Add pandan extract and stir to combine.  4 avocados
9. Remove from heat. Pour into a flat dish and allow to  1 (14 ounces) evaporated milk
cool in the refrigerator for about 30 minutes or until  ½ cup sugar
agar agar is set and hardened. Cut into 1/2-inch cubes.  1 teaspoon lemon juice
 3 cups ice cubes
Nutrition
Instructions
Saturated Fat: 18g | Cholesterol: 16mg | Sodium: 309mg | 1. With a knife, halve avocados and remove pit. Using a
Potassium: 1061mg | Fiber: 5g | Sugar: 59g | spoon, scoop flesh and cut into cubes.
Vitamin A: 3% | Vitamin C: 9% | Calcium: 30% | Iron: 34% 2. In a blender, combine avocados, milk, sugar, lemon juice
and ice. Process until smooth and blended.
Calamansi Juice Guyabano Juice
Prep time 5 mins

Cook time 10 mins Prep time 15 mins
Serves 6 Servings Serves 4 cups
 ¾ cup sugar  1 large (about 1 pound) soft yet firm guyabano fruit
 4 cups water  3 cups water
 1 cup calamansi juice  2 tablespoons sugar
 juice of 1 lime
Instructions
1. In a saucepan, heat, stirring occasionally, the sugar and Instructions
1 cup of the water until sugar is dissolved. Allow to cool. 1. Wash guyabano under cold running water. With a small
2. Extract juice from calamansi and discard seeds and knife, peel skin. Cut into half and remove middle rind.
skin. Remove seeds from flesh and discard.
3. In a pitcher, combine calamansi juice, simple syrup and 2. In a blender, combine the seeded flesh and 2 cups of the
the remaining 3 cups of water. Stir well to combine. Chill water. Process until pureed. In a fine mesh strainer,
in refrigerator for a few hours or serve over ice. strain blended fruit and the remaining 1 cup water to
remove fruit fibers.
3. Add sugar and lime juice and stir until blended.
4. Refrigerate to chill or serve cold over ice.
Buko Salad Drink Instructions
1. In a pot, soak agar agar in water for about 30 to 40
minutes. Bring to a boil over medium heat and cook,
stirring regularly, until agar agar melts.
Buko salad drink made with young 2. Add sugar and stir to dissolve. Continue to cook for
coconut, gelatin, sago, and palm fruits. about 10 to 15 minutes or until agar agar is completely
Sweet and creamy, it's the perfect summer melted.
refreshment! 3. Remove from heat. Pour into a flat dish and allow
cooling until set and hardened. Cut gelatin into 1/2-inch
Prep Time 20 mins cubes.
Cook Time 20 mins 4. In a large pitcher, combine gelatin cubes, kaong, nata de
Servings 8 Servings coco, sago, shredded young coconut, coconut juice,
coconut milk, and sweetened condensed milk. Stir until
Ingredients well-distributed.
5. Add food coloring, if desired, and stir until color is
 2 bars (.70 ounce) red agar-agar dispersed. Serve in glasses over ice.
 3 cups water
 1 cup sugar
Nutrition
 1 bottle (12 ounces) kaong, drained
 1 bottle (12 ounces) nata de coco, drained Calories: 481kcal | Carbohydrates: 66g | Protein: 6g | Fat: 23g |
 1 bottle (12 ounces) cooked sago Saturated Fat: 19g | Cholesterol: 16mg | Sodium: 207mg |
 2 cups young coconut, shredded Potassium: 707mg | Fiber: 3g | Sugar: 56g |
 2 cups coconut milk or 12 ounces evaporated milk Vitamin A: 2.6% | Vitamin C: 6.5% | Calcium: 20.1% | Iron: 18.9%
 4 cups coconut juice
 1 can (14 ounces) sweetened condensed milk
 2 drops red food coloring (optional)
Tsokolate
Prep time 5 mins

Cook time 10 mins
Serves 4 Servings
Ingredients
 4 cups milk
 1 (7 ounces) roll tablea cacao
 2 tablespoons peanut butter
Instructions
1. In a pot over medium heat, heat milk just until bubbles
begin to form around the edge and steam begins to rise
from the milk. Stir regularly to prevent film layer from
forming.
2. Add the tablea and continue to cook, stirring regularly,
until completely dissolved. Add peanut butter and stir
until dissolved. If using sugar, add at this point.
3. Transfer into a serving pot. Twirl batidor in chocolate
mixture for about 2 to 3 minute or until frothy. If using a
mechanical frother, insert frother whisk into serving pot
and holding at a slight angle, turn on and move up and
down for about 30 to 40 seconds or until frothy. Serve
hot.

Hele Recipes

Uploaded by

Copyright:

Available Formats

Hele Recipes

Uploaded by

Document Information

Original Description:

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Hele Recipes

Uploaded by

Copyright:

Available Formats

Republic of the Philippines

Laguna State Polytechnic University

Nagcarlan Sattelite Campus

Mrs. Merlina Echiverri

Juddie Mynn J. Barba

1. In a deep pot, combine pork rinds, vinegar, garlic,

Instructions Calories: 107kcal | Carbohydrates: 2g | Protein: 14g | Fat: 3g |Sat

Calories: 146kcal | Carbohydrates: 1g | Protein: 24g | Fat: 3g |

1. Twist the head to remove and discard. Using a pair of

Chicken soup has always been comforting.

 1 medium to large sized red snapper scales and entrails

Chicken and Pork Adobo, also known

How to Cook Carabeef Caldereta

Prep time 15 mins

Prep time 5 mins Prep time 10 mins

Prep time 10 mins Prep time 5 mins

Prep time 10 mins

Ingredients Prep time 10 mins

Prep time 10 mins

This recipe is Chicken congee with boiled

Prep Time 10 minutes

Ingredients Prep Time 10 minutes

Prep Time 10 minutes

Prep Time 5 minutes

Prep Time 20 minutes Prep Time 20 minutes

Prep Time 10 minutes

Prep Time 15 minutes Prep Time 5 minutes

Prep Time 5 minutes

Prep Time 5 mins Prep Time 50 mins

Prep time 5 mins

Prep time 5 mins

You might also like