Sizzling Chicken Sisig

Ingredients

• 1 1/2 lbs. grilled chicken breast, finely chopped
• 1/4 lb. chicken liver, chopped
• 1 cup minced yellow onion
• 1 teaspoon garlic powder
• 2 pieces long green chili or serrano peppers, sliced diagonally
• 2 tablespoons soy sauce
• 1/4 cup butter
• 4 to 5 tablespoons mayonnaise
• 1 egg
• salt and pepper to taste
• 2 tablespoons cooking oil

Cooking Procedure

1. Heat the cooking oil in a pan
2. When the oil becomes hot, saute the onion until it becomes soft
3. Add the chicken liver. Cook until the liver browns.
4. Add-in the grilled chopped chicken breast. Stir and cook for 3 to 4 minutes.
5. Put the garlic powder and soy sauce in. Stir.
6. Sprinkle salt and pepper. Stir.
7. Add the mayonnaise and then stir right away until all the ingredients are well incorporated.
8. Heat the sizzling plate (cast iron pan).
9. Once the pan is hot, put the butter in and let it melt.
10. Tranfer the chicken sisig on the cast iron pan.
11. Crack the egg and drop on top of the chicken.
12. Arrange the green chili on top.
13. Serve. Share and enjoy!

Chicken Pochero

INGREDIENTS

• 2 lbs chicken, cut into serving pieces
• 1/2 piece cabbage, quartered
• 1 bunch Bok choy (pechay)
• 1 bundle long green beans, cleaned and ends trimmed
• 1 medium sized potato, cubed
• 2 large plantain(saba) banana or 1 large plantain banana, sliced
• 3 pieces chorizo (or Chinese sausage), sliced thinly
• 1 large tomato, diced
• 1 medium sized onion, diced
• 2 tsp whole pepper corn
• 2 tbsp fish sauce
• 1 tsp garlic
• 1 small can tomato sauce
• 1 cup garbanzos

INSTRUCTIONS

1. Heat oil in the pot and fry the banana until color turns golden brown. Once done, set the bananas aside
2. Put in the chorizo in the same pot and fry for about 3 to 5 minutes then set aside
3. Sauté the garlic, onion, and tomato
4. Add the Chicken and cook for 5 minutes
5. Add the fish sauce, tomato sauce, and whole pepper corn and mix well
6. Add the water and simmer until meat is tender
7. Put-in the fried chorizo, fried banana, potato, and garbanzos and simmer for 7 minutes
8. Add the cabbage, long green beans and simmer for 5 minutes
9. Add the bok choy and turn off the heat. Cover the pot for 5 minutes to cook the bok choy
10. Serve hot. Share and Enjoy!

Pork Sinigang

Ginataang Alimango (Crabs in Coconut Milk)

Ginataang Alimango Ingredients:

• 2 pcs Alimango (mud crabs), cleaned and cut into half
• 3 cups coconut milk
• 2 tbsps Canola oil
• 6 Cloves of garlic, peeled and  minced
• 1 pc onion, sliced
• 1 pc bell pepper, sliced
• 6 pcs Thai chili(siling haba) peppers, chopped (optional)
• 2 tbsps ginger, sliced thinly
• Green onions, sliced
• 3 Cups kangkong (water spinach), separate the stems and leafy part
• 1 Cup sitaw (string beans), cut into two inch pieces
• 1 tbsp Patis(fish sauce)
• Salt and pepper, to taste

Ginataang Alimango Cooking Instructions:

• Wash and thoroughly clean the mud crabs, use a toothbrush to brush the entire shell of the crab to remove all the mud and dirt.
• In a large wok put the crabs, cover and steam for 7 minutes or until the crabs turn dark orange.
• In another large wok, pour the Canola oil then sauté the ginger, garlic and onion.
• Pour the coconut milk and sprinkle the ground black pepper.
• Add the Patis(fish sauce) and bring to a boil until the coconut milk’s texture becomes thick and the coconut’s natural oil comes out.
• Add the Thai chili then simmer for about 5 mins.
• Place the mud crabs in the wok and mix well, make sure that it is covered with the coconut milk, cook for about 7 minutes.
• Add the sitaw(string beans) then submerged it in coconut milk, then simmer for 5 minutes.
• Add the kangkong leaves and submerged it also in coconut milk, then simmer for 2 minutes.
• Adjust the taste by adding more patis or salt and black pepper if needed.
• Serve hot and serve it with white steamed rice.

Rellenong Bangus (Milk Fish)

Ingredients:

1 large sized bangus ( milkfish )
1 onion, chopped finely
4 cloves garlic, minced
1 small sized carrot, small cubes
1 box raisins ( optional )
2 tomatoes, chopped
1 raw egg, large
1 tsp. Vetsin ( monosodium glutamate )
1 tsp. Salt
½ tsp. Worcestershire sauce
1 green bell pepper, chopped finely
2 tbsp. Flour
cooking oil for frying

How to cook Rellenong Bangus

• Scrape fish scales. Clean. Gently pound fish to loosen meat from the skin. Use flat side of a knife in pounding.
• Break the big bone at the nape and on the tail. Insert the end of the handle of an aluminum kitchen turner (sandok) through the fish neck.
• Gently scrape down the handle between the meat and the skin. Scrape down to the tail, going around and on the other side of the fish.
• If you feel the meat is entirely separated from the skin, remove the handle, squeeze and push out meat (with the
  big bone), starting from the tail going out through the head. This way, you will be able to push out the whole meat without cutting an opening on the skin.
• Marinate skin and head of fish with soy sauce and calamansi ( lime ) juice. Set aside. Boil fish meat in a little water. Drain. Pick out bones. Flake meat.
• Saute garlic until brown. Add onion and tomatoes. Stir in fish meat, carrot, and pepper. Season with salt, vetsin, ground pepper, and Worcestershire sauce. Add raisins.
• Transfer cooked mixture to a plate. Cook, then, add raw egg and flour. Fill in mixture in bangus skin. Wrap bangus in wilted banana leaves or in aluminum foil. Fry. Cool before slicing.
• Garnish with sliced fresh tomato, spring onions or parsley. Serve with catsup.

Lechon Paksiw

Ingredients

• 4 lbs. leftover Lechon or Lechon kawali
• 3 cups Lechon sauce (follow the link for our homemade authentic Lechon sauce recipe)
• 2 cups beef stock
• 6 cloves garlic, crushed
• 2 large onions, chopped
• 1 teaspoon whole peppercorn
• 8 pieces dried bay leaves
• 1/2 cup soy sauce
• 3/4 cups vinegar
• 3/4 cups sugar
• salt to taste

Instructions

1. Heat a cooking pot and pour-in the beef stock. Bring to a boil.
2. Put-in the garlic and onions then cook until the texture becomes soft.
3. Add the whole peppercorns, dried bay leaves, and soy sauce.
4. Put-in the leftover Lechon and simmer for 30 to 35 minutes.
5. Add the vinegar and bring to a boil. Simmer for 10 minutes.
6. Add the sugar and Lechon sauce then simmer for another 5 minutes.
7. Dash-in some salt to taste then stir.
8. Turn off the heat and transfer to a serving plate.
9. Serve hot with rice. Share and enjoy!

Pork Binagoongan

Ingredients

• 2 lbs. Pork, cubed
• 1 tbsp Garlic, minced
• 5 tbsp vinegar
• 1 cup onion, chopped
• 1 cup tomato, chopped
• 1 pc chili (banana pepper, Jalapeno, or long chili pepper), sliced
• 1/2 cup shrimp paste
• 3-5 pcs. dried bay leaves
• 1 tbsp whole pepper corn
• 24 ounces water
• salt and pepper

Instructions

1. In a cooking pot, pour-in the water and bring to a boil
2. Put-in the pork, vinegar, and dried bay leaves and simmer for 35 minutes or until meat is tender
3. Remove the meat from the pot separating it from the liquid and other ingredients. set aside
4. In a separate pan, saute the garlic, onion, tomato
5. Add the shrimp paste and simmer for 5 minutes (more time is needed for raw shrimp paste)
6. Put the pork in and cook for 7 minutes. Be sure to mix all the ingredients well
7. Add the chili and simmer for 3 minutes
8. Add salt and pepper to taste
9. Serve hot. Share and Enjoy!

Papaitan (Bitter)

SOUP DISH

Ingredients:

1/2 lb ox tripe

1/2 lb cow’s small intestine

1/2 lb beef, thinly sliced and chopped

1/2 lb cow’s heart

2 tablespoons bile

2 knobs ginger, julienned

1 medium sized onion, diced

6 cloves garlic, crushed and chopped

8 cups water

4 to 6 pieces finger chilies

Cooking procedure:

1. Heat a cooking pot and pour-in 4 cups of water and put-in 1 tablespoon salt. Bring to a boil.

2. Put-in the ox tripe and small intestines and simmer until tender. This should take approximately 35 to 50 minutes.

3. Turn off heat. Remove the tender ox tripe and small intestines then slice. Set aside.

4. Heat a clean cooking pot and pour-in cooking oil.

5. When the oil is hot enough, sauté garlic, onion, and ginger.

6. Add the beef, heart, sliced intestines, and tripe then cook for about 3 to 4 minutes.

7. Add 1 1/2 tablespoon salt and ground black pepper then stir for a minute.

8. Pour-in remaining 4 cups of water and bring to a boil. Simmer for 40 minutes (you may add more water if needed).

9. Add bile then simmer for 5 minutes.

10. Add the finger chilies and squeeze-in the lemon juice then simmer for 3 minutes.

11. Turn off the heat and transfer to a serving bowl.

12. Serve hot. Share and enjoy!

Sweet and Spicy Shrimp Stir Fry

Recipe

Ingredients

• 1 lb Shrimp, fresh shrimp
• 2 teaspoons garlic, minced
• 3 teaspoons ginger, minced
• 1 tablespoon sugar
• 2 teaspoons soy sauce
• 2 tablespoons tomato ketchup
• 2 teaspoons chopped birds eye chili (labuyo)
• 2 teaspoons sherry cooking wine (optional)
• 1 tablespoon cooking oil
• 2 tablespoons scallions, chopped
• Salt and pepper to taste

Cooking Procedure

1. Combine soy sauce, ketchup, sugar, and sherry. Mix and set aside.
2. Heat oil in a pan.
3. Add ginger and garlic. Cook for 20 to 30 seconds or until light brown.
4. Put-in the shrimp and stir fry for 1 to 2 minutes.
5. Pour-in the ketchup mixture, scallions, and chili. Stir fry for 2 to 5 minutes.
6. Add salt and pepper.
7. Transfer to a serving plate.
8. Serve. Share and enjoy!

Paksiw na Isda

Ingredients

• 2 pieces fish (about half a pound each), cleaned and scales removed
• 1 knob ginger, sliced and pounded
• 6 cloves garlic, skin removed
• 1/2 cup vinegar
• 1 cup water
• 1 medium onion, sliced
• 1 small bitter gourd, chopped (optional)
• 3 pieces finger chili
• 2 teaspoon salt
• 1 teaspoon whole peppercorn

Cooking Procedure

1. Heat a pan and cooking pot then pour-in vinegar and water.
2. Add salt and whole peppercorn then stir. Bring to a boil.
3. Arrange the fish in the pan along with the ginger, garlic, onion, bitter gourd, and finger chili. Cover and simmer in low to medium heat for 12 to 15 minutes.
4. Turn off the heat and transfer to a serving plate.
5. Serve hot with steamed rice. Share and enjoy!

Bibingka (Rice Cake)

INGREDIENTS:

• 1 cup rice flour
• 3/4 cup granulated sugar
• 2 tsp baking powder
• 3 eggs
• 1 cup coconut milk
• 1/4 cup fresh milk or evaporated milk 
• 1/4 cup softened butter  + additional for brushing
• grated cheese for toppings (optional)
• 1 salted egg, sliced
• few pieces banana leaves

HOW TO MAKE BIBINGKA:

• Combine butter and sugar together while whisking then add the eggs. 
• Gradually add the rice flour and baking powder.
• Add the coconut milk and fresh milk. Beat well until smooth.
• Line molds or round pans with banana leaves (brushed with butter).
• Pour mixture in the pan. 
• Bake in (preheated ) oven 375 degrees F for 20 minutes.
• Remove from oven. Top with sliced salted eggs. Bake again for 10-15 minutes or until the color of top turns medium brown. 
• Remove from oven. Brush some butter on top.
• Serve or top with grated coconut. Enjoy!

Cassava Cake

INGREDIENTS

• Cassava or Kamoteng Kahoy
• Coconut Cream or Kakang-gata
• Coconut Milk
• Butter
• Cheddar Cheese (optional)
• Condensed Milk

IN THE PANTRY:

• Eggs
• Whole Milk
• Sugar
• Salt
• Vanilla Extract

INGREDIENTS

• 2 pounds Cassava root, grated
• 1 can Coconut Cream
• 1 can Coconut Milk
• 3 Eggs, beaten
• 1 cup Whole Milk
• 1 stick or 1/2 cup Butter, melted
• 2 cups Sugar
• 1/2 teaspoon Salt
• 1 teaspoon Vanilla Extract
• 1/2 cup grated Cheese (optional)
Topping:
• 1 can Condensed Milk
• 1/3 cup Coconut Cream
• 3 Egg yolks
• 1/2 cup grated Cheese

PREPARATION TIME : 15 minutes

COOKING TIME : 60 minutes

Pre-heat oven at 400 °F

1 Mix together all the cassava ingredients except the topping.

2 Portion the mix into 2 separate baking pans (or one rectangular pan) and pop them in the oven. Bake for 35 - 40 mins or until the top is firm and set.

3 Mix together the topping and simmer for a minute. Set aside.

4 Pour the topping onto the cake and bake for another 15 minutes or until golden brown. Test for doneness - please see Cook's Tip below.

5 Let the Cassava Cake cool down for 30 minutes or longer before slicing and serving.

BENG'S TIPS

• The cassava cake cooks faster if you portion the mix into 2 or 3 smaller pans than baking them all in one pan.


• The center of the cake gets cooked last so to test for doneness - the top should be golden brown, then insert a toothpick in the center and if comes out clean, it's done.


• Substitution : for a creamier, tastier cake, use Half and Half, light cream or evaporated milk instead of whole milk. Also, you can use 6 egg yolks instead of 3 whole eggs.

Pork Kaldereta

Ingredients

• 2 lbs. Pork, cubed
• 1 (15 oz.) can tomato sauce
• ¾ cup green olives
• 1 medium red bell pepper, sliced
• 1 medium green bell pepper, sliced
• 2 medium baking potatoes, cut into large cubes
• 2 medium carrots, sliced diagonally
• 1 medium yellow onion, sliced
• 2 teaspoons minced garlic
• 32 oz. beef broth
• ½ cup liver spread
• 3 tablespoons cooking oil
• Salt and pepper to taste

  Cooking Procedure

1. Heat the oil in a cooking pot.
2. Once the oil is hot, saute the garlic and onion.
3. Add the pork. Stir and cook for for 5 minutes or until the color turns light to medium brown.
4. Pour-in the tomato sauce and beef broth. Let boil. Cover and simmer for 60 minutes.
5. Add the liver spread. Stir and cook for 3 minutes.
6. Put-in the carrots and potatoes. Cover and cook for 8 to 10 minutes.
7. Add the olives and bell peppers. Cook covered for 8 minutes.
8. Add salt and pepper to taste.
9. Turn-off the heat. Transfer to a serving plate.
10. Serve. Share and enjoy!

Bagnet (Crispy Pork Belly)

Ingredients:

2 kg. pork belly
1 head garlic
4 medium size onions, chopped
2 Tbsp. black pepper, crushed
2 liters of water for boiling the meat
Cooking oil for deep frying

How to cook bagnet:

• Clean and prepare the meat.
• Rub salt all over the meat and let it marinade for at least 2 hours.
• In a wok with water, add garlic, onions, black pepper.
• Add the pork belly and simmer for at least one hour and cover.
• Check the meat from time to time and prick the skin with a fork.
• Continue to cook until the meat is done but still firm.
• Remove from the wok and set aside, put it on a strainer to drain the water.
• Let it cool and air dry for at least 2 hours but preferably overnight.
• Heat 2 liters of vegetable oil  a heavy pot.
• Fry pork belly until golden brown. Set aside for a while, let it cool and put in a rack to drip the excess oil.
• Then fry again to attain maximum crispiness then serve 
• Bagnet can also be used as garnishing for pinakbet, to serve as pica-pica or as side dish.

Chicken Binakol

Ingredients

• 1 whole chicken (about 1 1/2 to 2 lbs), cut into serving pieces
• 3 cups young coconut water
• 1  1/2 cups young coconut meat
• 2 cups chicken broth
• 2 1/2 tablespoons fish sauce
• 1 small green papaya, wedged
• 1 cup hot pepper leaves
• 4 stalks lemon grass, cut in 1 inch length and pounded
• 1 medium onion, chopped
• 1 knob ginger(about 1 tablespoon), chopped
• 4 cloves garlic, minced
• 1/2 teaspoon ground black pepper
• 3 tablespoons cooking oil

Instructions

1. Heat a cooking pot and pour-in cooking oil.
2. Saute garlic when the oil is hot.
3. Put-in onions, ginger, and lemon grass, and then cook for 1 minute.
4. Add the chicken. Stir and cook until the color turns light brown (about 3 to 5 minutes)
5. Add ground black pepper and fish sauce. Stir.
6. Put-in the young coconut meat, young coconut water, and chicken broth. Allow to boil, and then simmer for 30 to 40 minutes.
7. Add the green papaya. Cook for 5 minutes.
8. Put-in the hot pepper leaves and cook for a minute more.
9. Turn the heat off, and then transfer to a serving bowl.
10. Serve with steamed rice.
11. Share and enjoy!

Pork Asado (Juicy and Yummy)

Ingredients

• 1 1/2 lbs pork
• 1 teaspoon five spice powder
• 1/2 cup soy sauce
• 1/3 cup brown sugar
• 1 teaspoon garlic, minced
• 2 tablespoons cooking rice wine
• 1/4 teaspoon salt
• 1 to 2 cups water

Instructions

1. Combine soy sauce, five spice powder, garlic, cooking rice wine, and salt then mix well.
2. Marinade the pork in the combined mixture for at least 1 hour.
3. Heat a cooking pot then put-in the pork along with the marinade and water then let boil.
4. Add brown sugar and stir to distribute evenly.
5. Simmer for about 40 minutes flipping the meat after 20 minutes or so to tenderize the other side.
6. Turn off the heat and remove the meat from the cooking pot.
7. Allow the meat to rest for about 10 minutes then slice.
8. Transfer to a serving plate and top with the thick sauce then serve.
9. Share and enjoy!