The document provides recipes for several Filipino dishes including: 1) Pork Sinigang using pork, tomatoes, onions, garlic, vegetables and tamarind broth. 2) Kare Kare using beef, peanut butter and vegetables in a peanut sauce. 3) Adobo using pork or chicken simmered in soy sauce, vinegar and spices. 4) Kaldereta using beef and vegetables in a tomato sauce.

1. Sinigang Recipe<br />(Estimated cooking and preparation time: 1)<br /> <br />Pork Sinigang Ingredients:<br />3/4 kilo Pork, cut into chunks<br />3 tomatoes, sliced<br />2 onions, diced<br />5 cloves of garlic, minced<br />100 grams Kangkong (river spinach)<br />100 grams String beans<br />2 pieces horse radishes, sliced<br />3 pieces gabi (taro), pealed<br />2 pieces sili pag sigang (green finger pepper)<br />200 grams sampalok (tamarind)<br />3 tablespoons of patis (fish sauce)<br />1 liter of rice wash or water<br />Sinigang Cooking Instructions:<br />Boil sampalok in water until the shell shows cracks. Let cool then peal off the shells and with a strainer, pour samplalok (including water) into a bowl. Gently massage the sampalok meat off the seeds, strain again.<br />In a pot, sauté garlic and onion then add the tomatoes. Let simmer for 5 minutes.<br />Add pork and fish sauce then add the rice wash. Bring to a boil then simmer for 15 minutes then add the gabi. Continue to simmer for another 15 minutes or until the pork is tender.<br />Add the horse radish and simmer for 10 minutes then add the string beans, kangkong and sili (for spice-optional). Let boil for 2 minutes.<br />Serve piping hot.<br /> <br /> <br />KARE KARE RECIPE<br />Estimated cooking time: 2 hours<br /> <br /> Kare Kare Ingredients:<br />1 kilo of beef (round or sirloin cut) cut into cubes, beef tripe or oxtail (cut 2 inch long) or a combination of all three (beef, tripe and oxtail)<br />3 cups of peanut butter<br />1/4 cup grounded toasted rice<br />1/2 cup cooked bagoong alamang (anchovies)<br />2 pieces onions, diced<br />2 heads of garlic, minced<br />4 tablespoons atsuete oil<br />4 pieces eggplant, sliced 1 inch thick<br />1 bundle Pechay (Bok choy) cut into 2 pieces<br />1 bundle of sitaw (string beans) cut to 2\"
long<br />1 banana bud, cut similar to eggplant slices, blanch in boiling water<br />1/2 cup oil<br />8 cups of water<br />Salt to taste<br />Kare Kare Cooking Ingedients:<br />In a stock pot, boil beef, tripe and oxtails in water for an hour or until cooked. Strain and keep the stock.<br />In a big pan or wok, heat oil and atsuete oil.<br />Sauté garlic, onions until golden brown, then add the stock, toasted rice, beef, oxtail and peanut butter. Bring to a boil and simmer for 15 minutes. Salt to taste.<br />Add the eggplant, string beans, pechay and banana bud. Cook the vegetables for a few minutes - Do not overcook the vegetables.<br />Serve with bagoong on the side and hot plain rice.<br /> <br />Pork / Chicken Adobo Recipe<br />Estimated cooking time: 50 minutes. Adobo is the most popular Filipino dish enjoyed by all classes. Adobo is typically served with steamed white rice.<br /> Adobo Ingredients:<br />1/2 kilo pork cut in cubes + 1/2 kilo chicken, cut into pieces or<br />choice of either 1 kilo of pork or 1 kilo of chicken<br />1 head garlic, minced<br />1/2 yellow onion, diced<br />1/2 cup soy sauce<br />1 cup vinegar<br />2 cups of water<br />1 teaspoon paprika<br />5 laurel leaves (bay leaves)<br />4 tablespoons of cooking oil or olive oil<br />2 tablespoons cornstarch<br />Salt and pepper to taste<br />3 tablespoons water<br />Adobo Cooking Instructions:<br />In a big sauce pan or wok, heat 2 tablespoons of oil then sauté the minced garlic and onions.<br />Add the pork and chicken to the pan. Add 2 cups of water, 1/4 cup of soy sauce, vinegar, paprika and the bay leaves. Bring to a boil. Cover and simmer for 30 minutes or when meat is tender.<br />Remove the pork and chicken from the sauce pan and on another pan, heat cooking oil and brown the pork and chicken for a few minutes.<br />Mix the browned pork and chicken back to the sauce and add cornstarch dissolved in water to thicken.<br />Add salt and/or pepper if desired<br />Bring to a boil then simmer for an additional 5 minutes.<br />Serve hot with the adobo gravy and rice.<br />Adobo Cooking Tips:<br />You have the option to add crushed ginger to the onions and garlic when sautéing. Ginger adds a unique flavor to your pork/chicken adobo.<br />KALDERETA RECIPE <br />Estimated cooking time: 1 1/2 to 2 hours<br /> <br />Beef Kaldereta Ingredients:<br />1 kilo beef, cut into chunks<br />1 big can (350g) liver spread or ground liver<br />5 onions, minced<br />5 cloves garlic, minced<br />6 tomatoes, sliced<br />1 cup tomato sauce<br />3 green peppers, diced<br />3 red peppers, diced<br />4 pieces hot chilli peppers, minced<br />3/4 cup grated cheese<br />2 cups beef stock or water<br />1/4 cup cooking or olive oil<br />Kaldereta Cooking Instructions:<br />In a casserole, sauté: garlic and onions in oil. Then add tomatoes, red & green pepper and chilli peppers.<br />Add in the beef, tomato sauce, liver spread and water or stock. Salt to taste and let simmer for at least 1 hour or until the beef is tender.<br />Add cheese and olives (optional) and continue to simmer until the sauce thickens.<br />Serve with plain rice<br />Cooking Tips:<br />Instead of beef, goat's meat (kambing) can be used. If goat's meat is used, marinate the meat in vinegar, garlic, salt and pepper for at least 15 minutes.<br />For a special kaldereta, do not use water or beef stock. Use an equivalent weight of onions to the beef (1 kg of onions: 1 kg of beef). The onions will serve as water to the dish.<br />Pork Menudo Recipe<br />Estimated preparation & cooking time: 50 minutes<br /> <br />Menudo Ingredients:<br />1/2 kilo pork (cut into small chunks)<br />1/4 kilo pork liver (cut into small cubes)<br />5 pieces chorizo Bilbao (also cut in small pieces)<br />4 potatoes (peeled, cut in small cubes, fried)<br />1 green and 1 red bell pepper (diced)<br />1 cup chickpeas<br />1/4 cup raisins<br />1/2 teaspoon paprika<br />1 cup pork or chicken stock<br />2 teaspoons of patis (fish sauce)<br />3 tablespoons oil<br />1 tablespoon atsuete oil (optional)<br />3 tomatoes (diced)<br />1 small head of garlic (minced)<br />1 medium size onion (diced)<br />Menudo Cooking Instructions:<br />In a pan or wok, heat cooking oil and atsuete oil.<br />Saute garlic, onion. Then add the pork, liver, chorizo de Bilabo, tomatoes, bell pepper, paprika, patis and the stock.<br />Cover and bring to a boil. Simmer for 20 minutes or until the pork is tender.<br />Add the chickpeas, potatoes and raisins. Boil of another 2 minutes.<br />Salt and pepper to taste.<br />Serve hot with white rice.<br />Fried Chicken Recipe<br />Estimated cooking time: 45 minutes<br /> <br />Fried Chicken Ingredients:<br />1 1/2 kilo chicken, cut into pieces<br />1/4 cup of white vinegar<br />5 cloves of garlic, crushed<br />1 cup of water<br />2 cups cooking oil<br />Salt and pepper to taste<br />Fried Chicken Cooking Instructions:<br />In a pot, simmer chicken in vinegar, garlic, water, salt and pepper.<br />Remove just before the chicken is fully cooked.<br />Strain off liquid.<br />In a frying pan or wok, heat oil and deep fry the chicken until golden brown<br />Place on paper towel to remove excess oil<br />Serve hot with rice and sliced cucumber or atchara on the side.<br /> <br />Chicken Curry Recipe<br />Estimated cooking time: 40 minutes<br /> <br />Chicken Curry Ingredients:<br />1 Kilo chicken cut to pieces<br />2 to 3 pieces of potatoes, quartered<br />2 to 3 pieces of carrots, cut to pieces<br />1 big red bell pepper cut into 1\"
x1\"
squares<br />1 big green bell pepper cut into 1\"
x1\"
squares<br />2 mid-sized onions, chopped<br />1 bulb of garlic, minced<br />1 thumb-sized ginger, pounded then sliced<br />2 cups coconut milk<br />2 to 3 tablespoons of curry powder<br />1 teaspoon chili powder or minced chili (optional)<br />4 tablespoons cooking oil<br />Salt and pepper to taste<br />Chicken Curry Cooking Instructions:<br />In frying pan or wok, fry the cut chicken until light brown. Next, fry potatoes and carrots, set aside.<br />In a sauce pan, sauté garlic, onions and ginger in cooking oil for 2 minutes.<br />Add the chicken, coconut milk, curry powder and chili powder. Simmer for 10 minutes.<br />Add potatoes, carrots and continue to simmer for another 5 minutes or until tender.<br />Add red and green bell pepper, salt (about 1 tablespoon) and pepper to taste.<br />Serve hot with steamed rice.<br />Cooking Notes:<br />Coconut milk may be canned from the grocery store. When using fresh coconut, milk grated coconut meat with 1/2 cup of water, then set aside. Again, milk the grated coconut milk for the second time using 1 1/2 cups of water. While cooking, use the 2nd milking first, then add the 1st coconut milk near then end of cooking -just after putting the potatoes and carrots.<br />Use fish sauce (patis) instead salt when available.<br />Chicken Afritada Recipe | Chicken Recipe<br /> <br />Estimated cooking time: 50 minutes<br /> <br />Chicken Afritada Ingredients:<br />1 kilo chicken, cut into pieces<br />5 pieces potatoes, peeled and halved<br />1 red onion, diced<br />1 head garlic, minced<br />1 green bell pepper, sliced into strips<br />1 red bell pepper, sliced into strips<br />2 cups pork or chicken stock (broth)<br />1 cup tomato sauce<br />2 tablespoons of patis (fish sauce)<br />3 tablespoons of cooking oil<br />Chicken Afritada Cooking Instructions:<br />In a cooking pot or wok, heat oil.<br />Sauté garlic and onions.<br />Add chicken and slightly brown.<br />Pour the tomato sauce and stock. Bring to a boil and allow to simmer for 20 minutes or until the chicken is almost cooked.<br />Add potatoes and continue to cook for 10 minutes or until the potatoes are cooked.<br />Add the green and red bell peppers, simmer for an additional minute or two.<br />Salt and pepper to taste<br />Serve this chicken recipe hot with steamed rice<br />Tinolang Manok (Chicken Ginger Stew) Recipe<br /> <br />Estimated cooking time: 45 minutes<br /> <br />Tinola Manok Ingredients:<br />1 kilo whole chicken, cut into pieces.<br />1 small young papaya or sayote, cut into small pieces.<br />2 tablespoons ginger, crushed and slliced into strips<br />1/2 cup dahon ng sili (chili leaves) or mallunggay leaves<br />1 liter of water<br />5 garlic cloves, minced<br />1 red onion, diced<br />4 tablespoons oil<br />2 tablespoons patis (fish sauce)<br />Tinolang Manok Cooking Instructions:<br />In a stock pot, heat oil and sauté garlic, onion and ginger.<br />Add water and the chicken.<br />Bring to a boil and simmer for about 20 minutes or until chicken is almost done.<br />Season with patis<br />Add papaya and continue to simmer for an additional 5 minutes or until papaya softens but not overcooked.<br />Add sili leaves then turn off the heat.<br />Serve steaming hot on a bowl with plain rice on the side.<br />Pakbet or Pinakbet Recipe<br /> <br />Estimated cooking time: 35 minutes<br /> <br />Pakbet Ingredients:<br />1/4 kilo pork with fat, cut into small pieces<br />2 Amapalya (bitter melons) sliced to bite size pieces<br />2 eggplants, sliced to bite size pieces<br />5 pieces of okra, cut in two<br />1 head garlic, minced<br />2 onions, diced<br />5 tomatoes, sliced<br />1 tablespoon of ginger, crushed and sliced<br />4 tablespoons bagoong isda or bagoong alamang<br />3 tablespoons of oil<br />1 1/2 cup water<br />Salt and pepper to taste<br />Pakbet Cooking Instructions:<br />In a cooking pan, heat oil and fry the pork until brown, remove the pork from the pan and set aside.<br />On the same pan, saute garlic, onion, ginger and tomatoes.<br />In a casserole, boil water and add bagoong.<br />Add the pork in the casserole and mix in the sautéed garlic, onion, ginger and tomatoes. Bring to a boil and simmer for 10 minutes.<br />Add in all the vegetables and cook until the vegetables are done, careful not to overcook.<br />Salt and pepper to taste.<br />Serve hot with plain rice.<br />Adobong Kangkong (River Spinach) Recipe<br /> <br />Estimated cooking time: 25 minutes<br /> <br />Adobong Kangkong Ingredients:<br />1 big bowl of kangkong (river spinach)<br />1/4 kilo of pork, cut into small pieces<br />1/4 cup of vinegar<br />1/4 cup soy sauce<br />5 cloves of garlic, minced<br />1 onion, diced<br />2 laurel leaves (bay leaves)<br />1/2 teaspoon of monosodium glutamate (MSG)<br />1 cup pork stock (broth) or bouillon pork cube dissolved in water<br />Salt and pepper to taste<br />Adobong Kangkong Cooking Instructions:<br />Sauté garlic and onions in a big pan then add the pork. Allow the pork to brown and oil for a few minutes.<br />Add a cup of pork stock (or bouillon cube dissolved in water or plain water), laurel leaves, soy sauce, some salt and bring to a boil.<br />Let simmer then add the vinegar. Do not stir for 5 minutes.<br />Add the kangkong stalks first and cook for 1 minute then add the kangkong leaves. Continue cooking until the vegetable is done.<br />Serve hot with rice.<br />Cooking Note:<br /> <br />Instead of kangkong, this recipe can be used to cook other vegetables like eggplant, spinach, cabbage, string beans or any other vegetable.<br />BICOL EXPRESS<br />Estimated preparation time: 30 minutes<br />Estimated cooking time: 30 minutes<br /> <br />Bicol Express Ingredients:<br />1/4 kilo pork, thinly sliced<br />1 cup Baguio beans<br />3 cups long chili or jalapeno peppers<br />1 onion, minced<br />1 head of garlic, minced<br />1 cup coconut milk<br />1 cup coconut cream<br />2 tablespoons of cooking oil<br />Salt to taste<br />Bicol Express Cooking Instructions:<br />In a bowl of water with salt, soak chili peppers for 30 minutes then rinse and strain.<br />In a cooking pan, heat cooking oil and brown sliced pork for a few minutes.<br />In another pan, sauté minced garlic and onion.<br />Add to the sauté the browned pork.<br />Then add the coconut milk, bring to a boil and simmer for 10 minutes.<br />Add the chili peppers, Baguio beans and cook until dish gets a little dry.<br />Add the coconut cream and simmer until the sauce thickens.<br />Salt to taste.<br />Fruit Salad<br />Ingredients:<br />2 cups fresh seedless grapes , whole or cut depending on size4 cups melon balls, cantaloupe or honeydew4 cups nectarines or peaches, peeled & sliced2 cups fresh blueberries2 cups fresh strawberries2 cups fresh pineapple chunks1 cup sliced kiwi fruit<br />Directions:<br />1. Combine all fruits and chill.<br />2. Serve with Fruit Cream Dressing (recipe below).<br />Fruit Cream Dressing:<br />Ingredients:<br />1 (8-ounce) package cream cheese, softened 1 cup powdered sugar 1 cup whipping cream 1/4 cup granulated sugar Juice from 1 lemonPineapple juice<br />Directions:<br />1. Soften cream cheese, whip with powdered sugar.<br />2. In a separate bowl, combine whipping cream and sugar together, whip until it forms soft peaks.<br />3. Combine beaten cream cheese, whipped cream, and lemon juice; continue to beat, adding just enough pineapple juice to achieve desired consistency.<br />4. Serve with fresh fruit salad.<br />Macaroni Salad<br />Ingredients:<br />1 pound cups uncooked elbow macaroni 6 hard-cooked eggs, chopped 3 stalks celery, chopped 1 green or red bell pepper, chopped 4 cups real mayonnaise 3 Tablespoons prepared yellow mustard 1/2 teaspoon salt 1/4 teaspoon pepper1/2 teaspoon onion powder<br />Directions:<br />1. Bring a pot of lightly salted water to a boil. Add macaroni, and cook for 8 to 10 minutes, until tender. Drain, and set aside to cool.<br />2. In a large bowl, stir together the eggs, celery, and pepper.<br />3. In a small bowl, stir together the mayonnaise, mustard, pepper, salt and onion powder.<br />4. Combine in the bowl with the eggs and vegetables, and stir in macaroni until well blended.<br />5. Cover and chill for at least 1 hour before serving.<br />Buko Salad<br />Ingredients:<br /> 4 cups young coconut (buko), shredded<br /> 6 ounces sugar palm fruit (kaong), drained<br /> 12 ounces coconut gel (nata de coco), drained<br /> 2 cans (15 ounces each) fruit cocktail, drained<br /> 8 ounces pineapple chunks, drained<br /> 1 (14 ounce) can sweetened condensed milk<br /> 7 ounces table cream<br />Cooking procedure:<br />1. In a mixing bowl, combine young coconut, kaong, nata de coco, pineapple chunks, and fruit cocktail. Gently stir to distribute the ingredients.<br />2. Add sweetened condensed milk and table cream. Mix until all the ingredients are properly distributed.<br />3. Refrigerate for at least 4 hours or place in the freezer for 1 hour.<br />4. Transfer to a serving bowl.<br />5. Serve for dessert.<br />6. Share and enjoy!<br />Sandwiches Recipe<br />Ingredients:<br />2 slices whole wheat bread<br />1 tablespoon peanut butter, or to taste<br />1 small apple - peeled, cored and shredded<br />Directions<br />Spread a thin layer of peanut butter onto one side of each slice of bread. Place shredded apple onto the peanut butter, and place the other peanut buttered side of bread on top. Serve immediately.<br />