Food Recipe Notebook

INGREDIENTS: 1kg pork liempo (belly), cut into cubes 3/4cup peanuts, skinned and toasted (in lieu of salted black beans) 6 cloves garlic, crushed 1/2 cup vinegar 1/4 cup soy sauce 2 tbsp. brown sugar 3 pcs. bay leaf 1 tsp. peppercorns, crushed salt HOW TO COOK: 1. In a pot, put the liempo and water (just enough to cover the liempo). Bring to a boil. 2. Once boiling, remove the scum and lower the heat. 3. Add the garlic, vinegar, soy sauce, brown sugar, bay leaf and peppercorns. 4. Simmer it until the pork is tender.  5. When the cooking liquid has evaporated, leaving just about less than a cup, stir once in a while to avoid burning the bottom. Wait until the pork renders its own fat then skim it off again. 6. Add the peanuts and then season according to your preference. Source:The (Mis)Adventures Of Superboink

INGREDIENTS: 500g pork (kasim or liempo, cut into cubes) 1cup bagoong alamang (shrimp paste) 6cloves garlic, minced 1 medium onion, minced 3pcs tomatoes, diced 2pcs ladyfinger peppers (siling pansigang, cut into rings) 1/2cup vinegar (sukang puti) 4T sugar 1/2cup water (you may adjust accdg. to your preference) HOW TO COOK: 1. In a pot, put water enough to cover the pork. 2. Boil (then simmer) until the pork is tender. 3. Add water as needed. 4. Once the pork is tender and the water has evaporated, fry the pork on its own oil. 5. When slightly browned, move to one side of the pan then saute the garlic, onion and tomatoes. 6. Add the peppers then pour the vinegar and water. 7. Simmer for about 5 minutes then add the sugar and mix well. 8.Simmer for another 10 minutes then it's good to go. =) Source : The (Mis)Adventures Of Superboink

INGREDIENTS: 1 kilo Alimango (Mud Crabs) ½ kilo ripe guava 2 medium size onions 1 liter water for the soup ¼ cup patis 2 teaspoon rock salt ¼ cup sugar HOW TO COOK: 1. Boil water. 2. Slice guava and put in water. Boil until cooked. 3. Remove from water using a strainer. Mash on a bowl and strain the juice back on the soup. 4. Add patis, rock salt and sugar. Reduce or add quantity according to taste. (It should be sweet-salty-fruity taste). 5. Put in onions. 6. Bring to a boil. 7. Add the Alimango (if the crabs are too big, cut them in half if you like). 8. Boil until it’s done. ( the crabs are done when they turned orange) 9. Serve with rice and patis. Ice cold Coke is a must!

INGREDIENTS: 1 kg. fish (any fish that I’ve mentioned above, just choose what is available for this season) – washed thoroughly and sliced 3 fingers of ginger – crushed 4 pcs. siling haba/chili fingers 1/4 cup vinegar/sukang iloko 2 tbsp. salt 2 medium sized onions – sliced finely 6 pcs. okra 1 pc. medium sized eggplant – sliced diagonally 6 stalks petsay a pinch of magic sarap 3/4 cup 1 1/2 cup coconut milk HOW TO COOK: 1. In a stainless pot, combine the fish, salt, vinegar, onion, ginger and magic sarap then simmer for 20 minutes or until liquid is reduced into 1/4 cup. 2. Add the coconut milk and let it boil. Simmer for 5 minutes. 3. Add the okra, followed by the eggplant and siling haba. Simmer for 5 minutes. 4. Add the petsay and simmer for another 2 minutes. Taste it and add salt if desired. SOURCE: Nhymbe

INGREDIENTS: 1 Tablespoon muscovado sugar, or brown sugar 2 Tablespoons soy sauce 1 pound ground pork 1 pound ground beef 1 red bell pepper, diced 1 green bell pepper, diced 1 onion, diced 1 carrot, diced 4 cloves garlic, finely minced 2 eggs, beaten Freshly ground black pepper, to taste Filling: Hard boiled eggs Hot dogs or Vienna sausages, left whole HOW TO COOK: 1. Preheat oven to 350 degrees F. 2. Combine the sugar and soy sauce in a small bowl, stir until sugar dissolves, and set aside. 3. In a large bowl, combine the pork, beef and vegetables. Add the beaten eggs, the soy and sugar, and the black pepper to the meat mixture and stir until everything is well-combined (mixing with your hands is best for this). 4. Evenly divide the meat mixture between two sheets of aluminum foil about 15-inches long. Spread the meat into a rectangle (about 10x6 inches) in the middle of the foil, and then place filling (hard boiled eggs, hot do...

INGREDIENTS: 1 med. Eggplant, cut in 1" slices 1 med. Ampalaya, cut in 1" slices 6 pieces red pepper cut in 1/2" slices 6 pieces chili finger (sili) 1 cup coconut milk (first extract) 1 cup coconut milk (second extract) 4 cloves garlic minced 1 med. onion 1/2 to 3/4 kilogram pork, sliced small 1 tbsp Bagoong (alamang) or shrimp paste 2 tablespoons cooking oil salt vetsin HOW TO COOK: 1. Sauté the garlic, onion, pork, shrimp, and bagoong 2. Add second extract of coconut milk and bring to a boil 3. Simmer until pork is halfway cooked 4. Add the vegetables (including the peppers and chili fingers) 5. Add first extract of coconut milk and bring to a boil 6. Simmer until cooked 7. Add salt, vetsin to desired taste Source: Lahat Sarap

INGREDIENTS: 1 medium fully cleaned tilapia slitted ¼ kilo fresh shrimps-head and tails removed ¼ kilo small squid (dark large bigfin reef squid “lumot” type or the small pinkish round Indian one),fully cleaned, “ink sac” and “pen” (the hard plastic-like sheet) removed 1.5 to 2 liters coconut milk (should you have the powder or paste form, just add water) 10 grams sea or fine salt 5 grams ground black pepper optional 3 grams of MSG HOW TO COOK: 1. Season seafood with salt and pepper. Tumble and toss well to spread seasoning. Line up on top of heated banana leaf. 2. Boil coconut milk. Once boiling, add into wok your seafood. Include the banana leaf. 3. Cover and cook for 30 minutes. 4. Done. Scoop up cooked seafood in banana leaf-lined plate. Pour unto bowl your cooked coconut milk which may serve as sauce, dip or soup for your pleasure. Notes: You may add “sili pansigang” (chili finger or banana pepper) and/or sliced carrots in the boili...

INGREDIENTS: 1 kg or 2.2 lbs lean beef, tenderloin (lomo), sirloin (tagiliran) or round (kabilugan), butterfly-cut into 4 x 4 x 1/2 inch thick steaks 1/2 cup soy sauce 4 cloves garlic crushed 1 tsp black peppercorns, cracked Juice from 2 lemons or limes or 10 pcs calamansi 3 tbsp vegetable oil 1 white onion, sliced into 1/4 inch rings HOW TO COOK: 1. Lightly pound beef slices to flatten meat. Marinate steaks in soy sauce, garlic, pepper and juice from lemon or lime or calamansi for at least 10 minutes. 2. In a preheated pan with oil, sear each steak over medium heat on both sides according to desired doneness. Set aside on a serving platter and keep warm. 3. Reduce heat and pour the marinade into the same pan. Add the onion rings and toss the mixture until the onions are translucent. Pour the cooked marinade and onions over the beef. Serve warm. Source: Filipino Village

INGREDIENTS: 1 lb. raw, tail-off shrimp 3 tablespoons oil 3 cloves garlic 1 onion 1 head green cabbage 2 large carrots 8 ounces dry pancit canton noodles 3 cups chicken stock 2 tablespoons soy sauce 1 tablespoon fish sauce calamansi (or lime) juice to taste sliced green onions for topping HOW TO COOK: 1. Mince the garlic and onion. Heat 1 tablespoon of oil in a large skillet. Add garlic and onion and stir-fry until soft, about 3 minutes. Add shrimp and cook, stirring frequently, until no longer translucent, about 3-5 minutes. Remove from heat and set aside. 2. Chop the cabbage and peel and grate the carrot. Add another tablespoon of oil into the skillet and stir fry the vegetables until tender-crisp, about 5 minutes. Remove from heat and set aside. 3. In a large pot, bring the chicken stock, soy sauce, and fish sauce to a boil. Add the pancit noodles and boil until the noodles are soft, about 5 minutes. Add the shrimp and vegetables to t...

INGREDIENTS: 3 chayote (sayote) 2 tbsp olive oil 2 cloves garlic, chopped 1 small tomato, chopped ½ lb lean ground pork 1 tbsp fish sauce or 1 tsp salt Salt and freshly ground pepper HOW TO COOK: 1. Prepare chayote by peeling off skin. You may want to use gloves while doing this. The chayote will ooze a sticky substance when peeled, which may cause skin irritation. Cut the peeled chayote in half and remove the seed. Cut the halves in quarters and then slice each piece crosswise into thin slices. Set aside. 2. In a skillet, heat oil over medium heat. Add garlic and tomato and sauté for 2-3 minutes or until tomato has softened. 3. Add pork and sauté for 3 minutes or until pork is no longer pink. Add fish sauce (or salt) and chayote; stir to combine. Add water, cover and cook for 5 to 7 minutes or until chayote is crisp tender. Adjust seasoning with salt and pepper, to taste. 4. Serve with steamed rice. Source: Salu Salo

INGREDIENTS: 1 bundle sitaw, washed, ends removed, cut into 1 1/2 " lengths 1 medium onion, peeled and sliced 1 medium ripe tomato, washed, sliced into thin wedges 3-5 cloves garlic, peeled and mashed 200 g. ground pork or beef 3 T fish sauce (patis) 1 t ground black pepper 5 T cooking oil HOW TO COOK: 1. Heat cooking oil over medium heat in a wok or frying pan. Saute onions, garlic and tomatoes for 3 minutes or until tomatoes are soft and wilted. Add in ground meat, fish sauce and ground pepper. Stir fry for 1-2 minutes or until meat loses pinkish tint. 2. Add in sitaw, stir fry for 1-2 minutes more or until the sitaw sweats. Sitaw should keep bright green color. Remove from fire when it's a little tender but crisp. Source: Kitchen Conjugations

INGREDIENTS: 1 whole chicken ginger pepper chayote 1/4 kilo Etag 2 cups of rice wine HOW TO COOK: 1. Pick the best chicken. It is better to have native chickens but if it is not available then you can use any alive chicken available. 2. Beat the chicken alive until the chicken dies. Beating the chicken is believed to make the chicken tastier. 3. Remove the feather. 4. Burn the remaining feathers of the chicken. This would add flavor as well in the soup of the chicken. Cooking Process Cooking Pinikpikan is somewhat similar to cooking Tinola. 1. Boil the chicken with the spices like ginger and pepper until the chicken is cooked. 2. Add Etag and continue boiling it until etag is cooked. 3. Upon adding the Etag add the 2 cups of rice wine. 4. Once etag is cooked then add chayote. 5. Served while hot. Please note that you have to make sure to have add more water to make sure it will last until the chicken is cooked. Sou...

INGREDIENTS: 1 Kg. Pork Ears - Cleaned, cut into small about 2"x2" 3 tablespoon + 1/4 cup white vinegar 1/4 cup balsamic vinegar 2 + 1 1/2 cups water 1/2 cup brown sugar 1 + 1 teaspoon salt 2 pcs star anise 2 pcs laurel leaves 1/2 cup dried banana blossoms 1/2 + 1/2 teaspoon black ground pepper 1 teaspoon whole black pepper 1 medium sized onion chopped 4 cloves of garlic chopped 1 teaspoon chili flakes 4 tablespoon oil HOW TO COOK: 1. Boil 2 cups of water with 1/4 cup vinegar, salt and pepper in a pot. 2. Add the pork ears and let it simmer for 30 minutes. Drain and set aside. 3. Saute garlic and onion in a casserole. 4. Add the pork ears, star anise, balsamic vinegar, 3 tablespoon white vinegar, chili flakes, salt, pepper, laurel leaves and water. Cover and let it simmer for 20 minutes. 5. Add brown sugar and banana blossoms. Cover and let it simmer for another 10 minutes. 6. You may adjust the saltiness as you...

INGREDIENTS: 1 kilo pork ribs 2 medium-sized potatoes, sliced into 4 parts 1 medium-sized onion sliced 1/8 snow cabbage 1/8 cabbage whole black peppers 2 pork cubes 2 tsp. salt 2 tsp. fish sauce (if available) HOW TO COOK: 1. Put pork ribs in a casserole and add water, enough to cover the meat. Add black whole peppers, and pork cubes. 2. Boil in low heat for about 25-30 minutes or until meat is tender. 3. Add potatoes, salt and fish sauce. 4. Simmer for about 10-15 minutes more or wait until the potatoes are cooked. 5. Add onions, snow cabbage and cabbage on the soup for about 30 seconds before turning off the heat. 6. Serve hot with white rice. Source: Group Recipes

INGREDIENTS: 1 kg of beef tripe, heart, liver, intestine and others cut into small pieces (boiled in 1 liter water) 250 gram beef sirloin cut in small pieces Bile liquid (papait) or extract from the animal’s stomach (strained) 2 tbsp Cooking oil 1 thumb size ginger strips 5 cloves minced garlic 1 large chopped onions 6-8 pcs Long green chili pepper (siling pangsigang) 1 pouch tamarind extract or powder 1 tbsp Salt to taste 1 tsp ground pepper 1 tbsp fish sauce 1.5 litre of water HOW TO COOK: 1. In a large sauce pan, boil “tripe, intestines, hearts, kidneys in 1 liter water for 5 minutes. drain and cut into small pieces. set aside 2. In a large sauce pan, heat oil and saute garlic, onion and ginger then add beef and internal recipes and brown for 10 minutes. Then seasoned with salt and pepper. 3. Add in 1.5 liter of water and boil for 30 minutes or until meat are tender. 4. Add in the rest of the ingredients. 5. Serve hot. Source: Foodtrip

INGREDIENTS: 1/2 kg. sinangl0aw (cow’s sliced internal organs – can be bought in the market-meat section) 2 tablespoons patis or fish sauce ginger (sliced and crushed) 3 cloves of garlic 1 medium sized red onion 1 cup “papait” 5 pieces siling haba (chile fingers) beef broth cubes (small amount) onion leaves (sliced finely) HOW TO COOK: 1. Saute garlic and onions followed by the sinanglaw. Add the patis beef broth cubes and ginger then continue sauteing, until water is reduced or meat turns into slightly brown. 2. Add 3 cups of water, let it boil and simmer for 10-15 minutes to make the soup flavorful. 3. Add the siling haba, followed by the onion leaves then ready to serve. Source: Nhymbe

INGREDIENTS: 2 cups pinipig (you can substitute this with corn or glutinous rice) 1½ cups young coconut, grated 1 cup coconut water ½ cup sugar HOW TO COOK: 1. Grind toasted pinipig. 2. In a bowl, mix ground pinipig, coconut water and sugar. 3. Blend well and add grated young coconut. 4. Divide into serving portions. Wrap each serving in banana leaves or wax paper. 5. Chill before serving.

INGREDIENTS: one 8-oz. package cream cheese 2 cups granulated sugar 3 eggs 1 lb. (3 ½ cups) sweet rice flour 1 tablespoon baking powder 1 stick (1/2 cup) melted butter 1 tablespoon vanilla one 15-oz. can cream of coconut 1 cup milk one 8-oz. can crushed pineapple ¼ cup brown sugar 2 tablespoons granulated sugar HOW TO BAKE: 1. Preheat the oven to 350F degrees. In a large bowl, cream together the cream cheese and sugar. 2. Stir in the eggs, one at a time. 3. Mix in the remaining ingredients and stir, until smooth.Pour into a greased 13x9 pan. Sprinkle with brown sugar and 2 tablespoons granulated sugar. 4. Bake in a 350-degree oven for 1 hour. Allow to cool. Cut into squares and serve. Source: Zestuous

INGREDIENTS: 2 pounds pork belly, cut into three pieces 2 tablespoons sea salt 2 teaspoons whole black peppercorns 3 bay leaves 6 cloves garlic, peeled and smashed HOW TO COOK: 1. Place all of the ingredients in a large zip-top bag, making sure pork is coated evenly in all the spices.  2. Place the bag of pork in the refrigerator overnight. 3. The next day, place all of the contents of the bag into a large pot and discard the bag. Pour enough cold water into the pot to cover the pork by 2 inches.  4. Bring the water to a boil, reduce heat and simmer for 1 hour. Skim any scum from the surface of the water. 5. Using tongs, remove pork from the water and place pork on paper towels to dry. Optional--strain pork broth from pot and freeze broth for later use. 6. Place the pork on a wire rack over a cookie sheet and into the refrigerator. Allow the pork to dry in the refrigerator, uncovered, for 24 hours. 7. Heat oil in a large dutch o...

INGREDIENTS: 1 kilo of santol, peeled and cut in halves 1 kilo of pork belly or liempo cut in big chunks * if you have salmon or bangus you can replace the pork a bunch of kangkong or talbos ng kamote (kamote tops) some okra or gumbo 2 eggplants, sliced 1 onion, peeled and quartered 2 tomatoes, quartered two tablespoons of cooking oil salt, and fish sauce to taste HOW TO COOK: 1. In a casserole put your cooking oil , then sauté briefly onions and tomatoes. 2. Fry them briefly for about 2 minutes then pour in your water about two to three cups. 3. If you have hugas bigas (water from washing rice) you can use them. 4. Cover and let it boil. Once they boil add your meat , some salt and fish sauce to taste. 5. Cover and let it simmer for ten minutes. After ten minutes add your santol and taste the soup. 6. Cover and lower the fire and let it continue to simmer for another ten minutes. 7. Check from time to time. Add your vegetables and let it simmer for a...