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.