Ingredients:

1 Whole Chicken

1 whole onion, chopped

1 whole garlic, minced

2 tbsp olive oil

2 medium size potatoes, peeled and quartered (can be smaller)

2 medium size carrots peeled cut into 1″ size

1 red bell pepper cut into approx 1 square inch

2 tbsp patis (fish sauce)

dash of pepper

2 tbsp pickles

1 can (500g) pineapple chunks in syrup

3/4 cup evaporated milk (or fresh milk, but better results with evap)

1/2 cup grated cheese

Procedure:

1. Chop the chicken into small pieces.

2. Heat a medium dutch oven (or any pan you prefer). When it’s hot, put olive oil and heat it up. Saute garlic until golden brown, add the onion until it becomes transparent.

3. Add the chicken and saute for about a minute, then add patis (add more depending on your taste). Mix then add pepper and pickles. Simmer then cover. Juices will start to come out.

4. Wait until chicken is half cooked then add the pineapple chunks including the syrup.

5. When chicken is cooked, add carrots and potatoes. Simmer until the vegetables are cooked.

6. Add the bell pepper, then stir and bring back to a boil.

7. Add the milk then the cheese until melted.

How to cook Afritadang Manok

Ingredients:

2 lbs chicken, cut into serving pieces

1 large potato, quartered

1 large carrot, sliced

1 large bell pepper, sliced

1 cup green peas

8 ounces tomato sauce

4 cloves garlic, minced

4 pieces hotdogs, sliced

1 medium onion, diced

1  1/4 cups chicken broth or stock

2 pieces dried bay leaves

1 teaspoon granulated white sugar

4 tablespoons cooking oil

Salt and ground black pepper to taste

Cooking procedure:

1. Pour-in cooking oil in a cooking pot or casserole then apply heat.

2. Pan-fry the chicken until the color turns light brown (about 3 minutes per side).

3. Remove the chicken from the cooking pot.

4. On the same cooking pot, sauté garlic and onions.

5. Put-in the sliced hotdogs and pan-fried chicken then cook for a minute.

6. Pour-in tomato sauce and chicken stock then add bay leaves. Simmer for 30 to 40 minutes.

7. Add the potato and carrots then simmer for 7 minutes or until the vegetables are soft.

8. Put-in the bell pepper, green peas, salt, sugar, and ground black pepper then cook for 3 minutes more.

9. Turn-off heat then transfer to a serving plate.

How to cook Bulalo

Ingredients:

2 lbs beef shank

½ pc small cabbage, whole leaf individually detached

1 small bundle Pechay

3 pcs Corn, each cut into 3 parts

2 tbsp Whole pepper corn

1/2 cup Green onions

1 medium sized onion

34 ounces water

2 tbsp fish sauce (optional)

Cooking Procedure

1. In a big cooking pot, pour in water and bring to a boil

2. Put-in the beef shank followed by the onion and whole pepper corn then simmer for 1.5 hours (30 mins if using a pressure cooker) or until meat is tender.

3. Add the corn and simmer for another 10 minutes

4. Add the fish sauce,cabbage, pechay, and green onion (onion leeks)

How to cook Kare Kare

Ingredients:

3 lbs oxtail (cut in 2 inch slices)

1 small banana flower bud (sliced)

1 bundle of pechay or bok choy

1 bundle of string beans (cut into 2 inch slices)

4 pcs eggplants (sliced)

1 cup ground peanuts

1/2 cup peanut butter

1/2 cup shrimp paste

34 Ounces water (about 1 Liter)

1/2 cup annatto seeds (soaked in a cup of water)

1/2 cup toasted ground rice

1 tbsp garlic, minced

1 large onion, chopped

salt and pepper

Cooking Procedure:

1. In a large pot, bring the water to a boil

2. Put in the oxtail followed by the onions and simmer for 2.5 to 3 hrs or until tender (35 minutes if using a pressure cooker)

3. Once the meat is tender, add the ground peanuts, peanut butter, and coloring (water from the annatto seed mixture) and simmer for 5 to 7 minutes

4. Add the toasted ground rice and simmer for 5 minutes

5. On a separate pan, saute the garlic then add the banana flower, eggplant, and string beans and cook for 5 minutes

6. Transfer the cooked vegetables to the large pot (where the rest of the ingredients are)

7. Add salt and pepper to taste

How to cook Pochero

¼ piece cabbage, quartered

1 bunch Bok choy (pechay)

1 bundle long green beans (about 15 pieces)

1 medium sized potato, cubed

2 large plantain(saba) banana or 1 large plantain banana, sliced

3 pieces chorizo, sliced thinly

1 large tomato, diced

1 medium sized onion, diced

2 tbsp whole pepper corn

2 tbsp fish sauce

1 tsp garlic

1 small can tomato sauce

1 cup garbanzos

Cooking Procedure:

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 beef 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 (about 35 minutes in pressure cooker)

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 bokchoy

How to cook beef Nilaga

Ingredients:

2 lbs beef brisket, cubed

1 big potato, cubed

1 bok choy or pechay

1 large onion, chopped

2 medium sized carrots, chopped crosswise (w/ length of about 2 inches)

1 tbsp whole pepper corn

3 tbsp fish sauce (patis)

Cooking Procedure:

1. Saute the onion until texture becomes soft

2. Add-in the beef brisket and cook for about 5 minutes

3. Add the fish sauce and whole pepper corn then mix well

4. Pour-in the water and bring to a boil. Simmer for 1 to 2 hours (or 30 minutes if using pressure cooker)

5. Put-in the vegetables starting with the potato and the carrots. Simmer for 5 to 7 minutes

6. Add the bok choy (Pechay). Cover the pot and turn off the heat. Let it stay for 5 minutes.

How to cook Morcon

Ingredients:

2 lbs beef eye of round or flank steak, 3/4 inch thick in one piece

2 pieces beef cubes dissolved in 3 cups boiling water (beef sotck/broth)

1/4 tsp salt

1 piece lemon

1/2 cup soy sauce

1 piece medium sized carrot, cut into long strips

1/2 cup flour

1/2 cup cooking oil

4 pieces hotdogs, cut in half lengthwise

2 pieces pickled dill or sweet pickled cucumber, cut lengthwise divided into 4 equal pieces

3 pieces hard boiled eggs, sliced

3 ounces cheddar cheese, cut in strips (about 1/2 inch thick)

Cooking procedure:

1. Marinate the beef in soy sauce and lemon juice for at least 1 hour

2. Place the beef in a flat surface and arrange the hotdogs, pickle, carrot, cheese, and egg on one side

3. Roll the beef enclosing the fillings and tye with a cooking string to ensure that the meat will not open-up

4. Place cooking oil in a pan and apply heat

5. Dredge the rolled beef in flour and fry until the color of the outer part turns medium brown

6. Transfer the fried rolled beef in a casserole and pour-in the beef broth then bring to a boil

7. Pour-in half of the soy sauce-lemon juice marinade,salt and simmer until the beef is tender (about 2 hours using ordinary casserole or 30 minutes if a pressure cooker is used)

8. Optional: Fry the simmered meat for at least 2 minutes

9. Remove the strings and slice into serving pieces

10. Place in a serving dish and add the sauce.

How to cook Beef Broccoli

Ingredients:

1 lb beef sirloin, sliced thinly across the grain

2 cups broccoli, chopped

3 tablespoons cooking oil

1 tablespoon garlic, finely minced

1 teaspoon cornstarch, dissolved in 1 tablespoon water

3 cups water (for blanching)

Sauce

2 tablespoons oyster sauce

1 teaspoon rice wine

1 tablespoon soy sauce

½ beef cube dissolved in ½ cup water

Marinade

2 teaspoon soy sauce

2 teaspoon rice wine

1/2 teaspoon cornstarch

1/4 teaspoon ground black pepper

Cooking Procedure:

1. Combine all the marinade ingredients in a bowl then marinate the beef for at least 20 minutes

2. In a separate bowl, combine the ingredients for the sauce and stir well. Set aside

3. Pour the water in a cooking pot and let boil.

4. Blanch the broccoli for a minute.

5. Remove the broccoli from the cooking pot and soak in ice water for 10 to 20 seconds then drain excess water. Set aside

6. Apply high heat on a wok or a frying pan then pour-in cooking oil when the pan is really hot.

7. Put-in the beef and arrange so that all the slices directly touches the pan. Allow to cook for a minute.

8. Flip the beef and allow the other side to cook then put-in the garlic and cook for a minute.

9. Pour-in the sauce and bring to a boil.

10. Add the broccoli and cook for a minute.

11. Stir-in the cornstarch (diluted in water) and cook until the sauce thickens.

Howto cook Tortang Giniling

Ingredients:

1/2 lb ground beef, pork, or chicken

3 pieces raw eggs

1 medium-sized onion, diced

2 medium sized tomatoes, diced

1/2 cup potatoes, cubed

1 teaspoon salt

1/4 teaspoon ground black pepper

3 tablespoons cooking oil

Cooking procedure:

1. Heat a frying pan or wok and pour-in the cooking oil

2. When the oil is hot enough, sauté the onion, and tomatoes

3. Add the ground meat and cook for 8 to 10 minutes.

4. Add salt and pepper then stir to distribute. Put-in the potatoes and cook for 5  minutes.

5. Whisk the eggs then pour over the ground meat then use a spatula to distribute the meat and eggs evenly.

6. Cook each side for 3 minutes or until you see that the eggs are fully cooked. Avoid over cooking the eggs.

7. Turn off the heat and transfer to a serving plate.

How to cook Lengua in Mushroom Sauce

Ingredients:

2 lbs ox tongue (lengua); cleaned, boiled until tender, skinned, and sliced

12 pieces fresh white mushrooms, sliced

10 ounces cream of mushroom condensed soup

3 tablespoons butter

1 medium onion, diced

3 cloves garlic, minced

1 teaspoon salt

1/2 teaspoon ground black pepper

1 cup water

Cooking procedure:

1. Heat a cooking pot then melt-in the butter.

2. Pan-fry the sliced ox tongue in medium heat for about 4 minutes per side.

3. Remove the fried ox tongue and set aside.

4. On the same cooking pot using the remaining butter, sauté garlic and onion.

5. Add the sliced mushrooms and cook for 2 minutes.

6. Add salt, ground black pepper, cream of mushroom soup, and water then stir. Cook for 3 minutes.

7. Put-in the pan-fried ox tongue and stir. Simmer for 20 to 30 minutes in low to medium heat (add water as needed).

8. Turn-off heat then transfer to a serving plate.

9. Serve with mashed potato or rice.

How to cook Braised Beef

Ingredients:

2 lbs beef chuck or brisket, cubed

4 tablespoons extra virgin olive oil

1 medium Spanish onion, diced

1 stalk celery, chopped

1 medium carrot, peeled and chopped

3 cups beef stock

1 cup red wine

1/2 teaspoon dried thyme

Salt and ground black pepper to taste

Cooking procedure:

1. Heat a cooking pot and pour-in olive oil.

2. Sauté onion until soft and add dried thyme then put-in beef and cook for 5 minutes.

3. Pour-in red wine and bring to a boil.

4. Pour-in the beef stock and simmer until the beef becomes tender. This can be done using the following methods:

• Slow cook for 4 to 5 hours using a Crockpot.
• Cooking in low heat using stovetop or burner. 2 to 2 1/2 hours is the average time to tenderize the meat. Add water as needed.
• If you don’t have the time, you may pressure cook the meat for 40 minutes.

5. Add the carrots and celery then cook until the vegetables are tender.

6. Transfer to a serving plate then serve.

How to cook Beef in Oyster Sauce

Ingredients:

1 lb beef tenderloin or sirloin, thinly sliced

2 cups fresh spinach, cleaned

2 tablespoons oyster sauce

1 tablespoon soy sauce

1 tablespoon ginger, minced

1 tablespoon garlic, minced

1 teaspoon salt

1/2 teaspoon ground black pepper

2 teaspoons chili, minced

3 tablespoons cooking oil

Cooking procedure:

1. Combine beef, oyster sauce, soy sauce, salt, and ground black pepper. Mix and marinate for at least 30 minutes.

2. Heat a wok and pour-in cooking oil.

3. Sauté garlic, ginger, and chili.

4. Stir-fry spinach then place in a serving plate and set aside.

5. Using the same wok with remaining oil, stir-fry the marinated beef for 5 to 6 minutes or until the color turns brown.

6. Arrange the beef on top of the spinach.

how to cook crispy pata

Ingredients:

1 whole pig’s leg (pata; about 3 to 4 lbs), cleaned

6 pieces dried bay leaves

2 tablespoons whole peppercorn

4 to 6 pieces star anise (optional)

6 teaspoons salt

2 teaspoons ground black pepper

2 to 3 teaspoons garlic powder

12 to 15 cups water

8 to 12 cups cooking oil

Cooking procedure:

1. Pour water in a cooking pot then let boil.

2. Put-in dried bay leaves, whole peppercorn, star anise, and 4 teaspoons of salt.

3. Add the whole pig’s legs in the cooking pot then simmer until the leg becomes tender (about 45 to 60 minutes).

4. Remove the tender leg from the cooking pot and set aside until the temperature goes down.

5. Rub the leg with garlic powder, ground black pepper, and remaining salt. Let stand for 15 minutes to absorb the rub.

6. Heat a clean large cooking pot (preferably with cover) and pour-in cooking oil.

7. When the oil becomes hot, deep fry the rubbed pork leg. Continue cooking in medium heat until one side becomes crispy, and then cautiously flip the leg to crisp the other side. Note: Be extra careful in doing this procedure.

8. Turn-off the heat; remove the crispy pork leg; and transfer it to a wide serving plate.

9. Serve with atcharang papaya and soy sauce – vinegar dipping sauce.

10. Share and enjoy!

How to cook beef kaldereta

Ingredients:

1 kilo beef, cut into chunks

1 big can liver spread

5 onions, minced

5 cloves of garlic, minced

6 tomatoes, sliced

1 cup tomato sauce

3 green bell peppers, diced

3 red bell peppers, diced

4 hot chili peppers, minced

¾ grated cheese

2 cups beef stock if don’t have you can use water

¼ cup cooking oil or olive oil

Procedures:

1.     Sauté garlic and onions then add tomatoes, red and green bell peppers then chili peppers.

2.     Add beef, tomato sauce, liver spread, and water or stock.

3.     Add salt to taste and let it simmer for at least an hour.

4.     Add cheese then continue to simmer until the sauce thicken.

How to cook beef mechado

Ingredients:

3 cloves garlic, crushed

1 piece large onion, sliced

2 lbs beefchuck,cubed

8 ounces tomato sauce

1 cup water

3 tbsp cooking oil

1 slice lemon with rind

1 piece large potato, cubed

1/4 cup soy sauce

1/2 tsp. ground black pepper

2 pcs. bay leaves (laurel)

2 tsp. salt

Cooking procedure:

1. Heat cooking oil in a pan then saute the garlic and onion.

2. Put-in the beef and saute for about 3 minutes or until color turns light brown

3. Add the tomato sauce and water then simmer until the meat is tender. Add water as needed

4. Add the soy sauce, ground black pepper, lemon rind, laurel leaves, and salt then simmer until excess liquid evaporates

5. Put-in the potatoes and cook until the potatoes are soft (about 15 to 25 minutes)

6. Place in a serving plate then serve hot with rice.