Philippine Recipes

 Ingredients:

1 kilo pork picnic or side bacon belly cut into cubes
1 cup white vinegar
1 garlic head finely chopped
1 medium size red onion finely chopped (optional)
3 pcs. bay leaves
½ cup soy sauce
1 cup water
1 teaspoon peppercorn
3 tablespoons oil  

 How to cook:

Chicken Adobo in Coconut Milk  ( 2nd pick on philippine recipes )

 Ingredients:

1 Kilo dressed chicken cut into parts
¼ reaspoon salt
½ cup soysauce
1 cup white vinegar
1 ½ head head garlic chopped
3 pcs. chili pepper
1 cup coconut milk (fisrt squeeze)
2 tablespoons oil
½ teaspoon peppercorn 

How to cook:

1.)In a deep frying pan or wok, brown chicken in oil.
2.)Add salt, soysauce, peppercorn, garlic and vinegar.
3.)Cook uncovered and bring to boil
4.)When its almost dry just add ½ cup of water
5.)Cover and simmer until chicken becomes tender.
6.)Pour coconut milk and chilli pepper.
7.)Simmer until the sauce thickens.
    Serve hot.  (enoy these philippine recipes)

Ingredients:

1 Kilo squid
½ cup water
1 cup white vinegar
1 teaspoon peppercorn
1 pinch of salt
1 head garlic chopped
1 medium onion chopped
3 pcs. tomatoes diced
½ tablespoon sugar
3 tablespoons oil

How to cook:

1.)Wash the squid don’t let the black tint burst as it will give bitter taste.
2.)In a deep pan, add water, squid, vinegar, pepper and salt bring to boil until squid is cooked.
3.)Take out the squid, set aside.
4.)Strain the sauce, set aside.
5.)Saute' garlic, onion and tomatoes.
6.)Add the squid and pour the rest of the sauce.
7.)Add sugar and allow the sause to thicken
    Serve hot.  (enoy these philippine recipes)
 

Pork Sinigang  ( 4th pick on philippine recipes )

Ingredients:

1 Kilo pork cut into cubes
12 pcs. tamarind
1 big onion diced
6 tomatoes quatered
2 pcs. radish sliced
1 bundle sitaw stringbeans (cut into 2” long)
4 medium sized taro quartered
1 bundle kangkong (cut into 2” long)
Salt and fish sauce(patis) to taste
6 cups water

 How to cook:

1.)In a casserole, bring pork to a boil, lower fire and simmer until pork is tender.
2.)In a sauce pan, boil tamarind to soften. Pound and strain all juices and set aside.
3.)Add onions, tomatoes and tamarind juice to pork.
4.)Add in all the vegetables.
5.)Season with salt and Patis to taste.
    Serve hot.  (enoy these philippine recipes)  

Dinuguan (Pork Blood Stew)  ( 5th pick on philippine recipes )

Ingredients:

½ kilo pork diced
1/8 kilo pork liver diced
1 small head of garlic
1 small onion minced
2 pcs. laurel leaves
3 tablespoons oil
½ cup vinegar
3 tablespoons patis(fish sauce)
2 cups stock
1 cup pig blood (frozen)
4 long green peppers
2 teaspoons sugar
1 teaspoon salt
½ teaspoon black pepper

How to cook:

1.)In a pot, simmer pork for 30 minutes. Remove scum that rises to the surface. Set aside stock.
2.)In a casserole, saute garlic and onion in oil.
3.)Add in pork, pork liver, laurel leaves, patis, salt & pepper. Saute for 5 minutes.
4.)Add in vinegar and bring to boil. Do not stir.
5.)Simmer uncovered in a low heat until most of the liquid evaporated.
6.)Add in stock and simmer for 5 minutes.
7.)Add in blood, sugar and long green peppers.
8.)Simmer until consistency thickens. Stir occasionally to avoid curdling.
    Serve hot with puto.  (enoy these philippine recipes)

Binagoongang Baboy (Pork binagoongan)  ( 6th pick on philippine recipes )

Ingredients:

1 kilo pork with fat cut into cubes
2 cups bagoong alamang
1 head of garlic minced
1 big onion minced
4 tomatoes diced
4 chili peppers minced
½ cup vinegar
4 tablespoons brown sugar
½ up water

 How to cook:

1.)Boil pork in a casserole with low fire. Let water evaporates and allow pork oil to come out.
2.)When pork is already brown, set aside. Saute garlic, onion, tomatoes and chili peppers in the fat and mix the pork.
3.)Add in the bagoong. Cook for 5 minutes while stirring.
4.)Pour in the vinegar. Stir well.
5.)Add the sugar. Simmer until cooked. 
    Serve hot.  (enoy these philippine recipes) 

Kare-Kare  ( 7th pick on philippine recipes )

Ingredients:

1/2 kilo beef cut into chunk cubes preferably tender cut from sirloin or round
2 oxtail
2 pig hocks
7 cups water
Pinch salt & pepper
1/2 cup oil
4 tablespoons atsuete oil
2 heads garlic minced
2 medium sized onions diced
1/2 cup bagoong alamang
3 cup ground nuts or 4 cups of peanut butter
1/4 cup ground toasted rice
5 pieces eggplant sliced into rings
1 banana bud cut to almost proportional to eggplant slices, blanch in boiling water
1 bundle sitaw (string beans) cut to 2" long 

How to cook:

1.) Boil oxtail, hocks, beef in a casserole with low fire. Simmer until all meat cooked. Remove all scum that rises to the
     surface.
2.) When meat are tender, take out from the casserole and set aside, keep the soup stock.
3.) In a pot, heat oil and atsuete oil. Saute garlic, onion and bagoong alamang and toasted rice and nuts (if using nuts)
4.) Add oxtail, hocks and beef, pour in the stock, season with salt and pepper and add peanut butter (if using peanut
     butter)
5.) Simmer, then add the vegetables. Do not overcook the vegetables
     Serve hot with bagoong with calamansi and chili pepper.  (enoy these philippine recipes) 

This list will be updated regularly, so more and more philippine recipes will be added for you....

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