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Bicol Express Recipe...........................................................................................................

2
Adobong Pusit Recipe.........................................................................................................3
Ginisang Pusit......................................................................................................................4
Sinigang na Bangus (Stewed Milkfish in Tamarind)...........................................................5
Adobong Pork......................................................................................................................6
Lechon Paksiw (Cebuano Style)..........................................................................................7
Binagoongang Baboy Recipe (Pork in Shrimp Paste).........................................................8
Pork Binagoongan Recipe...................................................................................................9
Country Fried Breaded Pork Chop Recipe........................................................................10
Pork Sinigang.....................................................................................................................11
Eggplant Salad...................................................................................................................12
Ginisang Munggo with Tinapa and Fried Red Snapper.....................................................13
Ginisang Munggo with Alugbati.......................................................................................14
Monggo Guisado with Dilis and Malunggay (Mung Bean Stew with Dried Anchovies). 15
Ginisang Monggo with Dilis.............................................................................................16
Sinigang na Hipon.............................................................................................................17
Pork Sinigang Recipe........................................................................................................18
Steamed Lap Cheong Rice.................................................................................................19
Chinese Sausage with Sweet Soy Sauce............................................................................21
Filipino Chicken Macaroni Sopas.....................................................................................23
Tanguigue Steak
Salt
Pepper
Lemon
Olive Oil

30 min to 1 hour before, rub salt to fish steaks. Put ground pepper and 1-2 drops of knorr
seasoning to each side. Squeeze with 2-4 drops of lemon juice per side. Sear with olive
oil
Bicol Express Recipe

Prep time 5 mins


Cook time 55 mins
Total time 1 hour
Serves 6

Ingredients
3 cups coconut milk 3 tablespoons minced ginger
2 lbs pork belly, cut into strips 1 medium onion, minced
cup Shrimp Paste 2 tablespoons cooking oil
1 tbsp Garlic, minced Salt and Pepper to taste
6 pieces Thai chili or Serrano pepper

Instructions
1. Heat a pan and then pour-in the cooking oil.
2. Saut the garlic, onion, and ginger
3. Add the pork and then continue cooking for 5 to 7 minutes or until the color becomes
light brown
4. Put-in the shrimp paste and Thai chili or Serrano pepper. Stir.
5. Pour the coconut milk in. Bring to a boil. Simmer for 40 minutes or until the pork is
tender
6. Add salt and ground black pepper to taste
7. Serve Hot. Enjoy!
Adobong Pusit Recipe

Ingredients
2 lbs. medium-sized squid, cleaned and 1 cup water
ink separated 5 cloves crushed garlic
1 piece large onion, diced 1 teaspoon sugar
2 pieces medium sized tomatoes, diced Salt and pepper to taste
cup soy sauce 2 tbsp cooking oil
cup vinegar

Instructions
1. Heat a wok or cooking pot them pour-in soy sauce, vinegar, and water then bring to a
boil. Add the squid and wait for the liquid to re-boil. Simmer for 5 minutes.
2. Turn off the heat then separate the squid from the liquid. Set aside.
3. Pour-in cooking oil on a separate wok of cooking pot then apply heat.
4. When the oil is hot enough, saut the garlic, onions, and tomatoes. Put-in the squid
then cook for a few seconds.
5. Pour-in the soy sauce-vinegar-water mixture that was used to cook the squid a while
back. Bring to a boil and simmer for 3 minutes. Add the ink, salt, ground black
pepper, and sugar then stir. Simmer for 3 minutes. Transfer to a serving bowl then
serve.
6. Share and enjoy! Note: If you want a thicker sauce, remove the squid from the wok or
cooking pot and let the sauce boil until enough liquid evaporates. Once done, you
may top the squid with the sauce
Ginisang Pusit

Prep time 5 mins


Cook time 20 mins
Total time 25 mins
Serves 6

Ingredients
2 lbs. medium squid, cleaned and sliced 2 tablespoons cooking oil
2 medium tomatoes, cubed 1 tablespoon fish sauce
1 medium yellow onion, minced cup water
2 teaspoon minced garlic Ground black pepper to taste

Instructions
1. Heat the cooking oil in a wok or saut pan.
2. Saute the onion, garlic, and tomato.
3. Once the onion gets soft, add the squid. Cook for 2 minutes.
4. Put-in the fish sauce and water. Stir. Continue to cook for 3 to 5 minutes.
5. Add the ground black pepper and adjust the taste by adding more fish sauce, only if
needed.
6. Transfer to a serving plate. Serve.
Sinigang na Bangus (Stewed Milkfish in Tamarind)

Prep time 5 mins


Cook time 5 mins
Total time 10 mins
Serves 2 to 3 servings

Ingredients
1 medium sized bangus 1 cup puso ng saging or banana blossom
1 cup water 1 cup kangkong
3 pcs tomatoes, sliced patis or salt to taste
1 onion, sliced granulated seasoning or MSG to taste
1 cup tamarind juice (boil tamarind 1
cup water and extract the juice)

Instructions
1. Clean and cut bangus into 3 pieces. Sprinkle with salt.
2. In a caserole, put the tomatoes and onions then boil with 4 cups water.
3. Then add the tamarind juice, milk fish, banana blossoms and patis to taste.
4. Simmer for 3 to 5 minutes. Then add the kangkong. Serve.
Adobong Pork

1 kg.pork kasim 1/2 tsp Paminta buo


1/3 regular glass cane vinegar 1/4 tsp paminta durog
1/4 cup coconut soy sauce 1/4 Tsp paminta durog na durog
1 head big garlic minced na pinung pino 1 tbsp sugar brown

1. Mam ilagay mo po pork sa kaldero then put all ingedients except sugar.
2. Pag kumulo na Mam hinaan mo na apoy then stir every 5 minutes. Mam wag mo sya
stir pag di pa kumulo.
3. Pag tigas pa rin lagay konti water 1/3 glass normal ang size.
4. Pag lambot na lagay mo na Mam ang sugar then stir again.
5. Mam kung gusto mo lagyan ng knor pork cube 1/3 lng po. Pwede rin wala. Mam
dagdagan mo ng konting asin or sauce ang adobo depende po sa taste na gusto mo
pakonti konti lang ang dagdag mam baka kasi umalat. If ok na sayo ang pagkatuyo ng
adobo luto na po. Pwede mo na patayin apoy. Eat na tayo. Hehehe.
Lechon Paksiw (Cebuano Style)

4 cups vinegar'
1 tbsp sugar
black pepper
garlic
onion
laurel leaves
water
Binagoongang Baboy Recipe (Pork in Shrimp Paste)

Print
Prep time
10 mins
Cook time
60 mins
Total time
1 hour 10 mins

Author: Vanjo Merano


Serves: 4
Ingredients
1 lbs. pork shoulders, cut into cubes
cup shrimp paste (cooked)
2 medium plum tomatoes, diced
1 large yellow onion, diced
1 teaspoon minced garlic
2 cups beef broth
1 medium Chinese eggplant, sliced
teaspoon ground black pepper
3 tablespoons cooking oil
Instructions
Heat the oil in a cooking pot.
Pan fry the sliced eggplants for 3 minutes per side. Remove the fried eggplants and place
in a plate. Set aside.
On the same pan, add the garlic, tomato, and onion. Saute for 5 minutes or until both
onions and tomatoes are soft.Note: add more cooking oil if needed.
Add the pork slices in. Cook until the color of the pork turns light brown.
Pour-in the beed broth. Let boil. Cover and simmer for 45 to 60 minutes or until the pork
is tender.
Add the shrimp paste. Stir and cook in low to medium heat for 3 to 5 minutes. Note: there
should still be some liquid in the pot. If the pot is almost dry, add 1 cup of beef broth.
Add the fried eggplant.
Tranfer to a serving plate.
Pork Binagoongan Recipe

Print
Prep time
10 mins
Cook time
45 mins
Total time
55 mins

Author: Vanjo Merano


Cuisine: Filipino Recipe
Serves: 6
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
cup shrimp paste
3-5 pcs. dried bay leaves
1 tbsp whole pepper corn
24 ounces water
salt and pepper
Instructions
In a cooking pot, pour-in the water and bring to a boil
Put-in the pork, vinegar, and dried bay leaves and simmer for 35 minutes or until meat is
tender
Remove the meat from the pot separating it from the liquid and other ingredients. set
aside
In a separate pan, saute the garlic, onion, tomato
Add the shrimp paste and simmer for 5 minutes (more time is needed for raw shrimp
paste)
Put the pork in and cook for 7 minutes. Be sure to mix all the ingredients well
Add the chili and simmer for 3 minutes
Add salt and pepper to taste
Country Fried Breaded Pork Chop Recipe

Prep time. 5 mins


Cook time. 4 mins
Total time. 19 mins

Ingredients
2 lbs pork chops (about 4 to 5 pieces) 1 teaspoon salt
1 tablespoons seasoned salt (or 1 piece raw eggs
table salt) teaspoon ground black pepper
cup Panko breadcrumbs (or 1 teaspoon beef broth powder
ordinary bread crumbs) 1 cups cooking oil
cup all-purpose flour

Instructions
1. Clean the pork chops and pat dry using paper towels.
2. Rub seasoned salt around each chop and place inside the fridge. Allow to sit for at
least 3 hours.
3. Beat the egg and whisk-in salt and pepper. Set Aside.
4. Combine the Panko bread crumbs, all-purpose flour, and beef broth powder in a small
freezer bag or deep container and mix well to distribute the ingredients. Set Aside.
5. Heat frying pan and pour-in cooking oil.
6. Dip each chop in the egg mixture making sure that all the areas are covered then
dredge in flour-bread crumbs mixture.
7. When the oil is hot enough, pan-fry the pork chops in medium heat. Cook each side
until the color turns golden brown (about 5 to 7 minutes depending on the thickness
of the cut).
8. Turn off the heat and transfer the cooked pork chops in a plate lined with paper towel.
Pork Sinigang

Print
Prep time
10 mins
Cook time
60 mins
Total time
1 hour 10 mins

Author: Vanjo Merano


Serves: 6
Ingredients
2 lbs pork belly (or buto-buto)
1 bunch spinach (or kang-kong)
3 tbsp fish sauce
1 bunch string beans (sitaw), cut in 2 inch length
2 pieces medium sized tomato, quartered
3 pieces chili (or banana pepper)
1 tbsp cooking oil
2 liters water
1 large onion, sliced
2 pieces taro (gabi), quartered
1 pack sinigang mix (good for 2 liters water)
Instructions
Heat the pot and put-in the cooking oil
Saut the onion until its layers separate from each other
Add the pork belly and cook until outer part turns light brown
Put-in the fish sauce and mix with the ingredients
Pour the water and bring to a boil
Add the taro and tomatoes then simmer for 40 minutes or until pork is tender
Put-in the sinigang mix and chili
Add the string beans (and other vegetables if there are any) and simmer for 5 to 8 minutes
Put-in the spinach, turn off the heat, and cover the pot. Let the spinach cook using the
remaining heat in the pot.
Serve hot. Share and enjoy!
Nutrition Information
Serving size: 6
Eggplant Salad

Prep Time. 15 minutes


Cooking Time. 30 minutes
Total time. 45 mins
Yields: 3 servings

Ingredients:
2 large Chinese eggplants tbsp white sugar
1 large tomato tsp salt
medium onion 1/8 tsp ground black pepper
2 tbsp white vinegar

Things Youll Need:


Knife Mixing bowl
Cutting board Fork

Procedure:
1. Use a fork or knife to pierce eggplants on all sides.
2. Roast it over hot charcoals till the skin looks burned and wrinkly.
3. Dice tomatoes and chop onions and place in a bowl.
4. Once eggplants have cooled, peel them carefully, removing as much skin as possible.
5. After you peeled the skin off, cut the stem off then cut eggplant into 3-inch lengths.
6. Place eggplants in the bowl together with tomatoes and onions. Add vinegar, sugar,
and salt. Toss salad and serve.
Ginisang Munggo with Tinapa and Fried Red Snapper

Prep Time. 3 hours


Cooking Time. 30 minutes
Total time. 3 hours 30 minutes
Yields. 4 servings

Ingredients
1 cup Mung beans teaspoon ground black pepper
4 pieces Red snapper fillets 13 tablespoons cooking oil
1 medium onion, chopped 1 to 2 cups water (for cooking)
4 cloves garlic, crushed 4 cups water (for soaking)
1 medium plum tomato, cubed 2 tablespoons coarse sea salt
3 tablespoons fish sauce

Instructions
1. Pour 4 cups water in a bowl. Add the Mung beans and soak overnight. Discard the
water. Set aside.
2. Rub salt all over the Red snapper. Heat a frying pan and pour-in 10 tablespoons of
cooking oil. Once the oil gets hot, fry both sides of the fish until it turns crispy. Set
aside.
3. Heat the remaining oil in a pan. Saute onion, garlic, and tomato.
4. Add the smoked fish flakes. Cook for a minute.
5. Add the soaked Mung beans. Stir fry for 1 to 2 minutes.
6. Pour-in 1 to 2 cups water. Let boil. Cook low to medium heat until the Mung beans
gets very tender to the point that you can mush it easily. You may add more water if
needed.
7. Add fish sauce, ground black pepper and Malunggay leaves. Continue to cook for 2 to
3 minutes.
8. Transfer to a serving bowl. Place the crisp fried red snapper on the side.
9. Serve with rice. Share and enjoy!
Ginisang Munggo with Alugbati

One of my favorite vegetable recipe, ginisang munggo with alugbati. In this recipe, I mix
it with shrimps but you could use pork, beef or dried fish. Also, make sure you dont
overcook the munggo beans. Enjoy and share.

Ingredients:
1 cup munggo beans 1/3 cup onions, chopped
1 lb. alugbati, leaves removed from 1 large tomato, sliced small
stems 1 can chicken broth
10-12 pcs medium shrimp, slice into 2 tbsps. patis (fish sauce)
2 (3 parts including head) salt and pepper to taste
3 cloves garlic, minced

Cooking Procedures:
1. Boil munggo beans until tender but not overcooked. Occasionally stir and add water
if necessary and careful not to burn the beans underneath. Set aside and let it cool
down.
2. Saut in order onions and garlic. Add shrimp and patis (fish sauce), continue to saut
until becomes red.
3. Add boiled munggo beans an continue to saute for 4-5 minutes.
4. Pour chicken broth and bring to a boil.
5. Add salt and pepper to taste.
6. Add alugbati leaves and simmer in low fire for 3 minutes.
7. You may remove the shrimp heads before serving if you wish.
Monggo Guisado with Dilis and Malunggay (Mung Bean
Stew with Dried Anchovies)

Prep Time. 30 minutes


Cooking Time. 35 minutes
Total time. 1 hours 5 minutes
Yields. 6 servings

Ingredients
1 cups mung beans 1 medium plum tomato, diced
4 to 6 cups water 3 cloves crushed garlic
cup dried anchovies (dilis) 3 tablespoons cooking oil
1 cup malunggay leaves 2 tablespoons fish sauce
1 medium yellow onion, sliced teaspoon ground black pepper
to taste

Instructions
1. Boil 5 cups of water in a cooking pot. Add the mung beans and continue to boil for 35
to 40 minutes until the mung beans expand a little and become soft (Note: add more
water if needed). Set aside.
2. Heat the cooking oil in a separate cooking pot.
3. Saute the garlic and onion. Add the tomato and continue to saute for 2 minutes.
4. Put-in the dried anchovies. Stir.
5. Add the boiled mung beans. Stir. And continue to saute for 2 minutes.
6. Pour 1 to 2 cups of water. Let boil. Turn the heat between low and medium and
continue to cook for 5 to 8 minutes.
7. Add-in the malunggay leaves. Stir.
8. Pour-in fish sauce and put some ground black pepper. Stir and cook for 1 to 2 minutes
more.
9. Transfer to a serving bowl. Serve.
10. Share and enjoy!
Ginisang Monggo with Dilis

Prep Time. 5 minutes


Cooking Time. 40 minutes
Total time. 45 minutes
Yields. 3 servings

Ingredients
1 cups mung beans, soaked in 4 cloves garlic crushed
water overnight 1 bunch fresh spinach
4 oz. dried anchovies (dilis) teaspoon ground black pepper
1 large tomato, diced 1 tablespoons patis (fish sauce)
1 medium yellow onion, diced 3 cups water

Instructions
1. Heat oil on a pot.
2. Saute garlic, onion and tomato.
3. Once the onion gets soft, add the dried dilis. Stir and cook for a minute.
4. Add the soaked mung beans. Saute for1 to 2 mimutes.
5. Pour-in water. Let boil. Cook in low heat until the mung beans gets soft and mushy.
Note: you can add more water if needed.
6. Sprinkle some ground black pepper and then add fish sauce. Stir.
7. Add the spinach. Cook for 3 minutes.
8. Transfer to a serving bowl. Serve.
9. Share and enjoy!
Sinigang na Hipon

Prep Time. 10 minutes


Cooking Time. 30 minutes
Total time. 40 minutes
Yields. 4 servings

Ingredients
1 lb shrimp (with head) 1 large white onion, quartered
1 bunch water spinach (kangkong), 8 cups water
cut in 3 inch length 1 pack sinigang mix (tamarind soup
1 cup string beans (sitaw), cut in 2 base mix), about 1.4 ounce
inch length 2 pieces banana pepper (or long
2 pieces medium-sized tomatoes, green pepper)
quartered 3 tbsp fish sauce (patis)

Instructions
1. Pour the water in a large cooking pot and bring to a boil
2. Add onions and tomatoes and cook until texture becomes soft
3. Put-in the sinigang mix and simmer for 2 minutes
4. Add the banana pepper and string beans and simmer for 3 minutes
5. Add the shrimps and fish sauce then simmer for 5 minutes
6. Add the water spinach, turn the heat off, and cover the pot. Let stand for 5 minutes.
7. Serve hot. Share and Enjoy!
Pork Sinigang Recipe

Prep Time. 10 minutes


Cooking Time. 60 minutes
Total time. 1 hour 10 minutes
Yields. 6 servings

Ingredients
2 lbs pork belly (or buto-buto) 3 pieces chili (or banana pepper)
1 bunch spinach (or kang-kong) 1 tbsp cooking oil
3 tbsp fish sauce 2 liters water
1 bunch string beans (sitaw), cut in 2 1 large onion, sliced
inch length 2 pieces taro (gabi), quartered
2 pieces medium sized tomato, 1 pack sinigang mix (good for 2
quartered liters water)

Instructions
1. Heat the pot and put-in the cooking oil
2. Saut 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 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!
Steamed Lap Cheong Rice
A classic (and easy!) way to wrangle two delicious things to eat out of one pot! If you've
never tried Chinese Lap Cheong, or Chinese sausage, you are in for a treat. These lovely
dried sausages hung from hooks in pairs tied to colorful strings are so distinct in look,
texture, taste and smell, just thinking of them reminds me of all the chinese groceries I
have ever visited. A happy memory indeed! So this is one for all the sausage lovers as
well as all the rice lovers in this world, not only will you end up with a delectable dish of
steamed Lap Cheong but also a heavenly pot of rice aromatically infused with all the
sausage's flavors! Steamed Lap Cheong Rice, or , is the perfect cold weather
comfort two-in-one dish!

Steamed, Lap Cheong, Rice, recipe, chinese, sausage, yun cheong, , ,

Lap Cheong, or , is a red colored pork sausage that is made with pork and pork fat
that has been marinated in sugar, rice wine, soy sauce and spices and then smoked until
dried and hard. There is another kind of chinese sausage that you will see sold side by
side with the Lap Cheong, a dark brown sausage that is known as Yun Cheong, or .
Yun Cheong is made in a similar fashion to Lap Cheong but this sausage uses duck liver
as the main ingredient. I love them both but my favorite is Yun Cheong, probably
because I love the taste of liver. What is your favorite?

Steamed, Lap Cheong, Rice, recipe, chinese, sausage, yun cheong, , ,

Find yourself a good source of chinese sausages, as not all sausages are created equal.
You'll want to find sausages that look plump and not shriveled up. It should smell fresh
and not of stale oil. We go for the traditional mix of half fat to half meat which we think
tastes the best. (There is nothing so lusciously good as pork fat!) There are Lap Cheongs
produced not that have a much lower ratio of fat if you prefer. We've tried these low fat
sausages and, while still tasty, we found they tasted too meaty and not quite 'sausage-y'
enough, if you know what I mean.

Steamed, Lap Cheong, Rice, recipe, chinese, sausage, yun cheong, , ,

This simple Steamed Lap Cheong recipe is actually based on the friendly advice of our
favorite wet market seller of preserved meats. This old couple do it the traditional way,
hands on, small quantities but always the best stuff! This stall is also where we also get
the main ingredients for our Steamed Chinese Preserved Duck Leg and
Steamed Sun Dried Dace .

But, a word of warning, don't expect friendly food advice right away. Actually expect
that they'll be grouchy and grumpy. Fair enough at first, I think. But be persistent and
build up a relationship with the folk that sell at wet markets or farmer's markets and you
will definitely reap the benefits. These people love and live food, and if they're willing to
talk about it, trust me, there is much to learn!

Steamed, Lap Cheong, Rice, recipe, chinese, sausage, yun cheong, , ,

Steamed Lap Cheong Rice Recipe


Ingredients:

2 cups rice (approx)


2-4 Lap Cheong
2 cups water (approx)
Rice Cooker
Directions:

Decide how much rice you would like to cook. We use 1 1/2 'rice cooker measuring cup'
for enough rice for two and a half persons. Use the measuring cup that comes with your
rice cooker, not your usual measuring cup as they are not the same. The 'rice cooker
measuring cup' corresponds with the measurement markings for water level on the inside
of your rice cooker pot. Using the rice cooker measurements will allow you to make
perfect rice every time with minimal effort.

After measuring out the rice, rinse the rice with water until the water runs pretty clear.
This rinses the starch out, allowing the final rice to be fluffy with each grain of rice
separate.

With the washed rice in the rice cooker pot add water using the measurement markings
on the inside of pot. If you have 1 1/2 cup rice then add water to the 1 1/2 mark, etc.
Very easy!

Cut Lap Cheong from the strings and rinse off briefly. Add into the rice cooker pot. Put
pot into the rice cooker and cover. Press the rice cooker cook button. When rice cooker
button pops, the rice is done. Remove Lap Cheong and slice at a diagonal into 1/4" thick
slices and arrange nicely on plate. Serve hot with your bowls of fragrantly flavored rice!
Tip: Using a rice cooker is the easiest way to make perfect rice every time!
Chinese Sausage with Sweet Soy Sauce

Ingredients
2 cups uncooked rice, washed and 1/4 cup soy sauce
drained well 2 tablespoons dark soy sauce
4 Chinese sausages 1 tablespoon rice wine (or dry
For the Sweet Soy Sauce sherry)
1 tablespoon cooking oil (grapeseed, 2 tablespoons sugar
canola, vegetable, rice or peanut) 2 tablespoons water
2 cloves garlic, smashed 1/4 teaspoon sesame oil
1 shallot, roughly chopped

Directions

Chinese Sausage and Rice Directions

1. Fill a pot with the rice and enough water to cover by 3/4". Snuggle the sausages in the
rice grains. Turn the heat to high. When the water near the edge of the pot starts
bubbling, cover the pot and reduce the heat to low. Cook for 15 minutes.

2. Turn off heat and keep covered! Let it sit with the lid on for 5 minutes to finish the
steaming process. Remove the sausages (careful, they are hot!) and slice them on the
diagonal into 1/2-inch-thick pieces. Arrange the sausages on top of the rice and
drizzle the Sweet Soy Sauce on top. Serve extra Sweet Soy Sauce at the table for
drizzling.

Sweet Soy Sauce Directions

1. In a small saucepan, add in the oil, garlic and shallot. Turn heat to low and let the
garlic and shallot cook slowly until they begin to brown but not burn. Carefully
remove the shallots and garlic and discard, leaving the flavored oil. Add remaining
ingredients and simmer until thickened, about 2 minutes.
Chicken and Corn Soup
Prep time
5 mins
Cook time
30 mins
Total time
35 mins

Author: Vanjo Merano


Serves: 4
Ingredients

lbs ground chicken


15 ounces shredded kernel corn
4 cups chicken stock
2 teaspoons soy sauce
1 teaspoons cornstarch
2 pieces eggs, beaten
cup green onions, chopped
1 teaspoon sesame oil
1 teaspoon ginger, minced
1 teaspoon salt
teaspoon ground black pepper
2 tablespoons cold water
1 tablespoon cooking oil

Instructions
1. Heat oil in cooking pot.
2. Put-in ginger and cook for a minute.
3. Add the corn and chicken stock. Stir and let boil.
4. Put-in the chicken, soy sauce, sesame oil, salt, and pepper. Let boil and cook for 7 to
10 minutes.
5. Combine cornstarch with cold water and mix well. Add-in the mixture and stir
continuously while cooking.
6. Stir-in the beaten eggs. Continue stirring to prevent the eggs from forming.
7. Add the green onions and cook for another 2 minutes.
8. Transfer to a serving bowl.
9. Serve. share and enjoy!

Nutrition Information
Serving size: 4
Filipino Chicken Macaroni
Sopas
Prep time
10 mins
Cook time
90 mins
Total time
1 hour 40 mins

Author: Vanjo Merano


Serves: 6
Ingredients

2 ounces ham, chopped


1 lb. chicken leg quarters
lb elbow macaroni
4 stalks celery, minced
1 medium yellow onion, minced
3 tablespoons butter, melted
1 large carrot, diced
4 cups chicken broth
6 cups water
1 cup fresh milk or 1 (14 oz.) can evaporated milk
1 tablespoon cooking oil
Salt and pepper to taste

Instructions
1. Bring the water to a boil.
2. Add the chicken. Boil the chicken in low to medium heat for 45 minutes or until
tender.
3. Remove the chicken and let cool. Set-aside the water used to boil the chicken. We'll
use this later.
4. Once the chicken reaches room temperature, shred the meat using your hands.
Discard (throw away) the bones.
5. Meanwhile, heat a clean large cooking pot.
6. Pour-in the butter and oil. Once the butter and oil becomes hot, saut the onion,
carrot, and celery for 3 minutes.
7. Add the shredded chicken and chopped ham. Cook for 2 minutes.
8. Pour-in the chicken broth and the remaining water used to boil the chicken. Stir and
let boil. Simmer for 20 minutes.
9. Add the elbow macaroni. Cook for 15 minutes. Add more water if needed.
10. Pour-in the milk. Stir and let boil.
11. Add salt and pepper to adjust the taste.
12. Transfer to a serving bowl. Serve.
13. Share and enjoy!
Lightly Breaded Fried Pork Chop

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Prep time
15 mins
Cook time
15 mins
Total time
30 mins

Author: Vanjo Merano


Serves: 4
Ingredients

4 pork chops, with or without fat


teaspoon fine sea salt
teaspoon ground black pepper
teaspoon paprika
teaspoon garlic powder
cup all-purpose flour
cup cooking oil

Instructions
1. Combine teaspoon salt, and teaspoon ground black pepper. Rub all over the
pork chops. Let it stay for 15 minutes for the flavors to get absorbed.
2. Meanwhile, combine the flour, garlic powder, and paprika in a large resealable Ziploc
or freezer bag. Mix well.
3. Heat the cooking oil in a wide pan.
4. While the oil is heating-up, light;y dredge the pork chops in the flour mixture until the
entire slice is completely covered.
5. Pan fry each side for 5 to 7 minutes in low to medium heat. Note: do not fry in high
heat to avoid the pork chops from getting burnt easily. It can also quickly cook the outer
part, but the inside might still be uncooked.
6. Transfer to a serving plate. Serve.
Nutrition Information
Serving size: 4
Deep Fried Breaded Pork Chops

Print
Prep time
10 mins
Cook time
15 mins
Total time
25 mins

Author: Vanjo Merano


Serves: 3
Ingredients

3 pieces pork chops


2 eggs
1 cup all-purpose flour
1 tablespoon cornstarch
1 teaspoon salt
teaspoon ground black pepper
2 to 4 cups cooking

Instructions
1. Rub salt and pepper all over the pork chops. Let it rest for 10 minutes.
2. Pour cooking in a wide cooking pot and then apply heat.
3. Meanwhile combine flour and cornstarch in a wide plate. Mix well.
4. Crack the eggs in a bowl. Beat until the texture becomes smooth.
5. Dredge a piece of pork chop in the flour mixture. Dip it on the bowl with egg making
sure that every inch is covered with beaten egg. Dredge it back in the flour mixture.
Once the oil is hot, slowly put the piece of pork chop in the cooking pot. Cook in medium
heat for 12 to 15 minutes. Remove from the cooking pot. Let the oil drip-off and then
arrange in a plate. Perform this step until all the pork chops are consumed.
6. Serve with gravy or ketchup. Share and enjoy!

Nutrition Information
Serving size: 3
4-6 eggs beaten
1 small (110g) canned sardines in tomato sauce
salt
cooking oil

Cooking procedure:

Heat 2 to 3 tbsp. of cooking oil in a frying pan at low to medium heat.


Pour the beaten egg, season with salt to taste and fry for about a minute
or until it set slightly. Now arrange the sardines on top of the frying egg
side by side and pour over the sauce. Cover the frying pan and set the
heat to low and let slow fry for 5 to 8 minutes or until the egg is firm.
When done carefully transfer the omelette in a large platter. Serve with
garlic fried rice and coffee.

2 small cans sardines in tomato sauce


6 large size eggs, beaten
2-3 cloves garlic, finely chopped
1 small size onion, chopped
salt and pepper
cooking oil

Separate the sardine meats from the sauce (reserve sauce for other
use), coarsely flake the sardines and keep aside. In a pan saut garlic
and onions, add in the flaked sardines and stir cook for 2 to 3 minutes or
until most of the liquid has evaporated. Remove from pan and place in a
big bowl. Pour in the beaten eggs and mix thoroughly. Season with salt
to taste. Heat oil in same frying pan, when it start to smoke lower heat to
medium low heat and pour in omelete mixture, pan fry mixture for 3 to 5
minutes or until it solidifies, keep covered, then lower heat to low
continue cooking covered for another 5 to 10 minutes for the inner
portion of the omelete to be cooked. (Alternate way to cook the inner
portion without burning is to transfer the semi solidified omelette in
tempered glassware and continue cooking in the microwave for 2 to 3
minutes at medium to high or bake in oven). Serve with fried rice.
Upo Sotanghon with Sardines

Ingredients:

2 small can canned sardines in tomato sauce


100 grams of vermicelli noddles, soaked, drained
3-4 clove of garlic, chopped
1 small size onion, chopped
1 small size tomato, chopped
1/4 small size cabbage, shredded
1-2 pieces chopped chili (optional)
3-4 stalks spring onion, chopped
salt and pepper to taste
cooking oil

Cooking procedure:

In a small sauce pan heat some cooking oil until it start to smoke. Stir in
the garlic and stir cook until golden brown add in the onion and tomato
and continue to saut for 1 to 2 minutes, add in the sardines including
sauce, 3 to 4 cups of water and chili, bring to a boil and simmer for 1 to
2 minutes. season with salt and pepper to taste. Add in the cabbage and
continue to simmer for another 1 to 2 minutes. Add in the soaked
sotanghon and cook for another 1 to 2 minutes then garnish with
chopped spring onion. Served with piping hot rice.

In a medium sauce pan saut garlic, onion and tomato until fragrant.
Add in the tomato sauce of the canned sardines, keep the fish aside.
Add in the upo and continue to stir cook for a minute. Now add in about
3 to 4 cups of water bring to a boil and simmer for about 2 to 3 minutes,
add more water as necessary. Correct saltiness, now add in the fish and
the sotanghon noddles, continue to cook for another 2 to 3 minutes or
until the vegetables are just cooked. before serving garnish with spring
onions.

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