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Recipe

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  • 1. RECIPE
  • 2. • • • • • • • • • • • • • • • • • • • PORK STEAK Pork Steak Recipe Ingredients 4 to 5 pieces pork chops 5 tablespoons soy sauce 2 pieces lime or 1 piece lemon 1/2 cup cooking oil 2 medium onions, sliced 1 1/2 cups water 1 tablespoon granulated white sugar Salt and pepper to taste Cooking Procedure Combine pork chops, soy sauce, and lime juice in a large bowl or container. Marinade for at least 1 hour. Heat a pan then pour-in cooking oil. Pan-fry the marinated pork chops in medium heat for 3 to 5 minutes per side. Remove excess oil. Pour-in the remaining marinade and water and let boil. Simmer for 45 minutes or until the pork is tender. Note: Add water as needed. Add-in the sugar, salt, and pepper then stir. Put-in the onions and cook for 3 minutes more. Turn-off heat and transfer to a serving plate. Serve. Share and enjoy!
  • 3. IGADO • • • • • • • • • • • • • • • • • • • • • • • • • • Ingredients: 2 lbs pork tenderloin, sliced into 2 inch strips ½ lb pig’s liver ½ lb pig’s kidney 1 ½ cups green pea 1 medium-sized carrot, cut into strips 1 tablespoon garlic, minced 1 medium-sized onion, diced 1 large red bell pepper, cut into strips 3 pieces dried bay leaves Salt and pepper to taste 6 tablespoons soy sauce 5 tablespoons vinegar 1 ¼ cup water 2 tablespoons cooking oil Cooking procedure: 1. Heat the cooking pot and pour-in the cooking oil 2. When the oil is hot enough, sauté the garlic and onions 3. Add the pork tenderloin and continue cooking until the color of the outer part turns light brown 4. Pour-in the soy sauce and water then simmer until the pork is tender 5. Add the pig’s kidney, dried bay leaves, salt, and pepper and simmer for 10 minutes. 6. Add the pig’s liver and vinegar then simmer for another 10 minutes. 7. Put-in the carrots and simmer for 3 minutes. 8. Add the green pea and red bell pepper and simmer for 3 to 5 minutes. Allow the liquid to evaporate to thicken the remaining sauce. 9. Transfer to a serving plate then serve. 10. Share and Enjoy!
  • 4. • • • • • • • • • • • • • • • • • • • • • • • ADOBONG PUSIT NUMBER OF SERVINGS: 2-4 ADOBONG PUSIT INGREDIENTS: 400 grams medium-sized squid, cleaned and ink separated 2 tablespoon cooking oil 4 cloves garlic minced 1 piece medium white onion, chopped 1 small ginger julienned 1 teaspoon salt 1/4 teaspoon msg 1/4 teaspoon pepper 3 bayleaf 1/4 cup vinegar 1 teaspoon sugar 2 chili finger sliced 1 stalk celery sliced 1/4 cup onion leaks COOKING PROCEDURES: 1. Heat oil on a cooking pan, medium heat. Saute garlic onion and ginger. 2. Add cleaned squid. Add salt, msg, bayleaf and pepper to taste and stir fry for 2 minutes. Add squid ink, vinegar and brown sugar then simmer for 5-10 minutes (medium heat). Note: Do not over cook the squids. The meat can get tough nor going to be so rubbery. 3. Add chili finger, celery and onion leaks then reboil. 4. Serve hot and enjoy!!!
  • 5. Pork giniling • • • Ingredients: 4 medium-sized tilapia 1 piece onion, sliced 1 thumb-sized ginger or tumeric(luyang dilaw), diced 2 pieces green chili(siling haba) a cup of pure coconut milk 1 eggplant(talong), cut in halves and sliced diagonally 1/2 cup of vinegar salt and pepper to taste a bunch of pechay(bok choy), (optional) 2 pieces small tomatoes, diced(optional) 3 pieces red chili(siling labuyo)(optional) Procedures: 1. In a saucepan, arrange tilapia and eggplant. 2. Add the green chili, onion, tomatoes and ginger. 3. Pour in the vinegar and season with salt and pepper. 4. Let it boil for a few minutes and add the coconut milk. 5. Let it simmer or until the coconut is creamy and oily. 6. Adjust seasoning according to taste. 7. Serve and Enjoy!
  • 6. Ginataang tilapia • • • Ingredients: 4 medium-sized tilapia 1 piece onion, sliced 1 thumb-sized ginger or tumeric(luyang dilaw), diced 2 pieces green chili(siling haba) a cup of pure coconut milk 1 eggplant(talong), cut in halves and sliced diagonally 1/2 cup of vinegar salt and pepper to taste a bunch of pechay(bok choy), (optional) 2 pieces small tomatoes, diced(optional) 3 pieces red chili(siling labuyo)(optional) Procedures: 1. In a saucepan, arrange tilapia and eggplant. 2. Add the green chili, onion, tomatoes and ginger. 3. Pour in the vinegar and season with salt and pepper. 4. Let it boil for a few minutes and add the coconut milk. 5. Let it simmer or until the coconut is creamy and oily. 6. Adjust seasoning according to taste. 7. Serve and Enjoy!
  • 7. Ginataang langka • • • • • • • • • • • • • • • • • • • • • Ginataang Langka Recipe Ingredients 1 lb unripe jackfruit; peeled and chopped 1 large onion, diced 1 piece shrimp cube 5 cloves crushed garlic 3/4 cup tomatoes, diced 3 to 5 pieces red chilies 3 cups coconut milk 3/4 cup water 1/2 cup fried dried fish (daing), bones removed Cooking Procedure Heat a wok or a cooking pot and pour-in the coconut milk. Bring to a boil. Add the garlic and onions and cook for 3 to 5 minutes while continuously stirring the mixture. Put-in the tomatoes and red chilies. Continue stirring to prevent lumps from forming. Add the fried dried fish and cook for 5 minutes. Pour-in water and allow re-boiling. Add the chopped jackfruit then mix with the other ingredients. Simmer for 5 to 8 minutes. Put-in the shrimp cube then stir to ensure that the ingredients are properly distributed. Simmer until the liquid dries up. Transfer to a serving plate then serve. Share and enjoy!
  • 8. Cabbage na may corned beef • 1 1/2 tbsp cooking oil 4 cloves garlic, minced 1 small onion, chopped 1 can corned beef (I used ox & palm)2 cups water1 1/2 tbsp fish sauce1 cup thinly sliced cabbage Saute garlic, onion and tomatoes. • Add the corned beef. Stir and cook for 5-7 minutes. • Add water and fish sauce. Let it boil. • Add the cabbage

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