Adobong Baboy

ADOBONG BABOY
INGREDIENTS
2 pounds pork, cut in 1" cubes
1/3 cup soy sauce
1/2 cup vinegar
1/2 head garlic, minced
1 pc. bay leaf(laurel leaf)
1 medium onion, chopped
6-8 pcs. whole peppercorns
1/2 water
1/4 cup cooking oil, for sauteing
PREPARATION TIME : 10 minutes
COOKING TIME : 30 minutes
1 Mix the pork, vinegar, soy sauce, bay leaf, half the garlic and onion
andpeppercorns in a pot. Bring to a boil and DO NOT STIR.
2 Simmer for 20-30 minutes until pork is tender. Add the water at this stage if it's
drying out before the meat gets tender.
3 Saute the remaining garlic and onion of a separate pan, then add the meat
without the sauce.
4 Stir for 2-3 minutes, then add the sauce. You can take out the bay leaf at this
stage. Bring to a boil.
5 The Pork Adobo is ready to serve with rice.

BINAGOONGANG BABOY
INGREDIENTS
2 pounds pork shoulder, cubed
1/3 cup vinegar
1 cup water
2 tablespoon soy sauce
4 cloves garlic, minced
2 tablespoons cooking oil
1 tomato, chopped
2 tablespoons Shrimp Paste or Bagoong Alamang
1 long chili pepper, seeded and cut in strips
1/2 teaspoon chili flakes (optional)

1 Combine the pork, vinegar, water, soy sauce and half of the garlic and onion in a
pan. Bring to a boil, then simmer until meat is tender, about 20 minutes. Add 1/2
cup water if it's drying out before the meat gets tender. Sauce left on the pan
should be about half a cup when done.
2 In a separate pan, saute the remaining garlic and onion in oil. Add the tomato
and cook until it's wilted.
3 Add the boiled pork (without the sauce). Cook for a minute. Then add the sauce
and bring to a boil.
4 Stir in the shrimp paste and chili pepper, then simmer for 2 minutes.
5 Serve with rice.

LECHON PAKSIW
INGREDIENTS
1 pound Lechon, cut in cubes
1/4 cup Vinegar
1/8 cup Soy Sauce
1 cup Water
1/2 head Garlic, minced
1 piece Bay leaf
1/2 teaspoon Salt
1/4 teaspoon Pepper
1 tablespoon Sugar
1/2 cup Lechon Sauce
1 Put the Lechon in a pot, add garlic, vinegar, soy sauce, bay leaf, sugar and water.
Bring to a boil.
2 Turn the heat down and simmer for 15 minutes until the lechon skin is tender and
the liquid has reduced into half.
3 Add the lechon sauce, salt and pepper and cook for another 10 minutes.
4 Serve with
5 Serve with rice.

DINUGUAN
INGREDIENTS
2 pounds Pork Shoulder, cubed
1 1/2 cup pig's blood, solids mashed
or cubed
1 piece Long Chili Peppers, sliced
diagonally
1/3 cup Vinegar
3/4 cup water
4 cloves Garlic, minced
1 medium Onion, chopped
Salt and Pepper to taste
2 tablespoons Cooking Oil for sauteing
1 In a medium pan, saute the garlic and onion on the cooking oil. Add the pork and
cook for 3-4 minutes until lightly browned.
2 Add the vinegar and water, and bring to a boil without stirring.
3 Turn the heat down and simmer for 10-15 minutes.
4 Mix in the the chili peppers and the pig's blood, and bring to a boil.
5 Turn the heat down and simmer for another 10 minutes.
6 Season with salt and pepper.
7 Serve with white rice or Puto (Sticky Rice Cake).

EMBUTIDO
INGREDIENTS
3 pounds Ground Pork
1 pack 5 oz Chorizo de Bilbao
1 cup Pickle Relish
2 pieces Eggs, beaten
2 cups Breadcrumbs
2 tablespoons Salt
2 teaspoon Pepper
1 cup Raisins
Cooking Oil for frying
1 Mix all the ingredients together, except the cooking oil.
2 Portion 1 cup of the mix per 8 x 8 aluminum foil, and form into a tube-like roll,
twisting both ends tight.
3 Steam for 25 - 30 minutes.
4 Remove the foil wrap and set aside to cool down.
5 Fry whole to brown the outside, then slice and serve with Ketchup on the side.

PINOY BEEF STEAK INGREDIENTS
2 pounds lean beef, cut 1/2" thick
3 medium onions, cut into rings and separated
1/2 cup lemon juice
1/3 cup soy sauce
1/4 cup water
1/4 teaspoon ground black pepper
1/4 cup olive oil or any cooking oil

PREPARATION TIME : 1 hour
1 Mix the lemon juice and soy sauce. Steep the beef in the mixture and let it
marinate for 30 minutes inside the refrigerator.
2 When the beef is ready, wring out the excess liquid and set aside.
3 Heat up the oil in the pan and fry the onions for 2 minutes, it should be half-
cooked and not translucent. Remove the onions, and set aside, leaving the oil in the
pan.
4 Pan-fry the beef in batches, cooking it for about 2-3 minutes per side. Once they
are all done, add in the marinade, water and ground pepper. Let it simmer for 3
minutes.
5 To serve, place the onions on top of the beef like garnish. Perfect with a plate of
hot white rice.

FILIPINO MORCON
INGREDIENTS
2 pounds Flank Steak
1 4-inch long Chorizo de Bilbao, cut in long strips
1 thick slice of Ham, cut in strips
2 pieces Sweet Whole Pickles, cut in long strips
2 eggs, hard-boiled and quartered
3 tablespoons Calamansi or Lemon Juice
2 tablespoons Soy Sauce
1 can Tomato Sauce
1 piece Bay Leaf or Laurel leaf

1 Marinate the beef in calamansi juice and soy sauce. Set aside for a few minutes
while you prepare the fillings.
2 Lay the beef flat and arrange the filling along the length of the beef : quartered
eggs, ham, pickles and chorizo.
3 Roll the beef, holding the fillings firm, and tie with a twine or string.
4 On a heavy skillet, sear to brown the beef in little oil. Set aside.
5 On the same pan, saute the garlic and onion, add the seared beef, tomato sauce
and bay leaf.
6 Add enough water to cover the meat and bring to a boil.
7 Turn the heat down and simmer the beef for 20 - 30 minutes or until the meat is
tender.
9 Serve with rice.

SINIGANG NA BAKA
INGREDIENTS
2 pounds Beef Chuck, cubed
6-7 cups water
4 pieces Taro root, peeled and halved
1/2 pound String beans, cut into 2 inch
lengths
2 cups Water Spinach, leaves and stem
separated
3- 4 pieces unripe Tamarind fruit
2 medium Radishes, cut into cubes
1 Long Chili Pepper, halved
1 Tomato, quartered
3 tablespoons Fish Sauce
1 teaspoon Black Pepper
1 Microwave or heat up 1 cup water with the tamarind fruit. Mash, strain the juice
and discard the pulp and seeds.
2 Boil together in a pot the beef, remaining water, tamarind juice, tomato, onion
and fish sauce. Simmer for 20 minutes or until the beef is tender.
3 Add the radish, taro root, kangkong stems, and string beans. Cook for another 5 -
10 minutes, until the vegetables are tender.
4 Scoop out a few taro root and mash. Add it back to the soup to add flavor.
5 Season with pepper, then add the kangkong leaves.
6 Serve hot with rice.

INGREDIENTS
2 pound Beef chuck or stew meat,
cubed and boiled with 1 Onion
2 pounds assorted beef innards of your
choice, boiled with 1 Onion and cut in
bite size pieces
1 head Garlic, minced
1 large Onion, chopped
2 thumbsize Ginger, minced
1 -2 long Chili Pepper
1 tsp Ground Pepper
1 piece Knorr cube
6-8 cups beef broth from boiling beef
8 pieces whole Lemons
1 -2 tablespoon Fish Sauce
1 Prepare the lemons by peeling 4 out of the 8, then grinding or chopping the peel
and pith finely. Juice all 8 lemons and set aside.
2 Boil the peel in 2-3 cups of the beef broth, then strain and set aside.
3 Saute the garlic, onion, ginger, and chili pepper, then add the beef and innards
and saute for about 3 minutes.
4 Together with the bitter beef broth, add the rest of the ingredients except for the
lemon juice and bring to a boil.
5 Simmer for 10 - 15 minutes, then add the lemon juice.
6 Serve hot with rice or an icy cold beer.

BEEF BROCOLLI
INGREDIENTS
1 kg. Beef Sirloin, cut in thin strips
3 cups Water or beef broth
1 bunch Broccoli florets and soft stem, cut
in bite size pieces

3 tablespoons Soy Sauce
3 tablespoons Oyster Sauce
3 Star Anise
1 medium Onion, cubed
2 tablespoons Brown Sugar
1/2 teaspoon Ground Black Pepper
2 tablespoons Cooking oil, for sauteing
1 tablespoon Cornstarch, dissolved in 1 tablespoon water

1 Boil the beef, soy sauce and water in the pan until beef is tender, transfer
everything in a bowl and set aside.
2 Blanch the broccoli : in a rapid boiling water, carefully drop the broccoli and cook
for 2 minutes until slightly tender, then strain and soak in ice cold water for a
minute. Strain and set aside.
3 Saute the garlic and onion, add the beef, star anise and oyster sauce and cook for
a few minutes or until the beef has absorbed the seasonings.
4 Add the beef broth (from boiling with soy sauce) and the brown sugar.
5 Put in the cornstarch dissolved in water and season with pepper.
6 Next goes the blanched broccoli, mix together and bring back to a boil to come
together. Cook for no more than a minute.
7 Remove immediately from heat (to keep the bright green color of the broccoli)
and serve on a platter.
8 Perfect if served hot with rice.

CHICKEN CURRY
INGREDIENTS
4 pounds Chicken - Thigh and Legs, cut
into serving sizes
1 tablespoon Curry Powder
1 cup Red and Green Bell Peppers, cut
in thick strips
2 cans Coconut Milk
3 medium Potatoes, cubed
1 medium Onions, chopped
2 tablespoons Fish Sauce or Patis
1/2 teaspoon Pepper
2 tablespoons Cooking Oil, for sauteing
1 In a large pan, saute the garlic and onion. Add the chicken pieces and cook for 2-
3 minutes, stirring continously.
2 Add the curry powder and fish sauce. Cook for a minute before stirring in the
coconut milk.
3 Bring to a boil, then turn the heat down to simmer for 10 minutes.
4 Add the potatoes and bell peppers and simmer for another 15 minutes or until the
potatoes are tender. Season with ground pepper.
5 Serve with rice.

CHICKEN AFRITADA
INGREDIENTS
2 pounds Chicken Thigh and Legs
1 small can Tomato Sauce
1 Red or Green Bell Peppers, diced
1/3 cup Green Peas
2 medium Potatoes, cubed
1 cup chicken broth
1/4 cup Cooking Oil
All-purpose Flour for dredging
1 Dredge the chicken pieces in flour and pan-fry in medium heat. Do not overcook.
You only need to slightly brown the chicken. Set aside
2 Using the same pan, stir fry the garlic, and onions. Add back the chicken and stir in
the tomato sauce and chicken broth. Bring to a boil.
3 Turn the heat down to simmer for 10 minutes.
4 Add the potatoes and bell peppers and simmer for another 15 minutes or until the
potatoes are tender.
5 Add the green peas, then season with salt and pepper.
6 Serve with rice.

CHICKEN ADOBO
INGREDIENTS
2-3 pounds chicken, cut into serving
pieces
1/3 cup soy sauce
1/2 cup vinegar
1/2 head garlic, minced
1 pc. bay leaf(laurel leaf)
6-8 pieces whole peppercorns
1/2 cup water
1/4 cup cooking oil, for sauteing
2 cups of Vegetables, either Spinach, Green Beans or Asparagus - Optional
as side dish
1 Mix the pork, vinegar, soy sauce, bay leaf, half the garlic and onion
andpeppercorns in a container and marinate for 20-30 minutes.
2 In a medium pot, put the marinade together with the chicken and bring to a boil.
DO NOT STIR.
3 Simmer for 20 minutes or until chicken pieces are tender. Add the water in if it's
drying out before the meat gets tender.
4 (Optional) To cook your favorite veggies, either spinach, green beans, or
asparagus as a side dish : leave a little sauce on the pan and add a little oil. Stir-fry
the desired vegetable for 2 minutes, then add a 2 tablespoons water, cover, and
cook for another 2-3 minutes.
5 Serve with hot rice

CHICKEN CALDERETA
INGREDIENTS
2 pounds Chicken, cut in serving pieces
1/4 cup vinegar
2 cups water
2 pieces bay leaf
Garlic and Onion for sauteing
1 cup red and green bell peppers, cut in strips
4-5 Small chili peppers
1 small can Tomato sauce
1 small can Liver Spread
1/2 cup Pickle Relish
4-5 pieces Potatoes, cubed
1 Knorr Chicken cube in 1 cup water
1/2 cup Green Olives
2 tablespoons Sugar
1 Just like making Adobo, boil the chicken pieces in vinegar, water, garlic, 2 tsp.
salt and bay leaf. Cook until chicken is tender, about 20 minutes.
2 Saute garlic, onion, bell peppers and chili peppers, then add the chicken and cook
for 2 minutes.
3 Excluding the olives, add the rest of the ingredients, together with 2 cups broth
(from boiling the chicken), and cook until potatoes are tender.
4 Add some water if it thickens too much before the potatoes are cooked.
5 Serve the Chicken Caldereta with rice.

TINOLANG MANOK
INGREDIENTS
2 pounds Chicken Thigh and Legs, cut
into serving slices
1 thumb-size Ginger, cut in strips
1 cup Green Papaya, cut in wedges
1/2 cup Pepper Leaves (Dahon ng Sili)
5-6 cups Chicken Broth
3-4 tablespoons Fish Sauce or Patis
1/2 teaspoon Pepper
Cooking oil for sauteing
1 In a large pot, saute the garlic and onion and ginger. Add the chicken pieces and
cook for 2-3 minutes, stirring continously.
2 Add the fish sauce and cook for another minute. Add the chicken broth.
3 Bring to a boil, then turn the heat down to simmer for 10 minutes.
4 Add the green papaya and let it simmer for another 15 minutes or until
the chicken are tender.
5 Stir in the dahon ng sili, and season with pepper.

LECHE FLAN
INGREDIENTS
1 14 oz. can Condensed Milk
1 12 oz. can Evaporated Milk
12 Eggyolks
1/2 cup Sugar, for the custard mix
1/2 teaspoon Vanilla Extract
1/3 cup Sugar, for
the arnibal or caramelized sugar
1 Mix all the ingredients together, except the 1/3 cup sugar for the arnibal. Set
aside.
2 To caramelize the sugar in the pan:
Divide the sugar between 2 pans or llanera.
Hold the pan by the side using a pair of tongs and swirl it
over stovetop burner to melt the sugar.
Continue swirling the pan to make the melted sugar cover the bottom evenly.
The color should be reddish brown. Be careful not to burn it.
3 Strain and pour the custard mixture on the caramelized pan.
4 Cook in a steamer for 20-25 minutes, or until the top is firm.
5 Cool and refrigerate before serving.
6 To serve, loosen the sides and flip over on a serving plate.

YEMA BALLS
INGREDIENTS
1 14 oz. can Condensed Milk
4 Egg yolks, Large
few drops of lemon extract
1/2 cup Sugar, for rolling
(Cooling time not included)
1 Beat the egg yolks with the condensed milk and lemon extract to mix thoroughly.
2 Cook over low heat for 30 - 35 minutes or until thick, stirring constantly.
3 Cool for a couple hours before forming.
4 Using a melon baller or small ice cream scooper, portion into small balls.
5 Form into balls and roll in sugar.
6 Wrap in colored cellophane and serve.

FRUIT SALAD
INGREDIENTS
1 6 pound can or 10 cups Fruit Cocktail
1 can condensed milk
1 cup heavy cream
2 pcs. apples, cubed
1/2 cup plain cream cheese
1/4 cup cheddar cheese, cubed
1/4 cup Maraschino Cherry Halves (optional)
1 Drain the Fruit Cocktail thoroughly, leave in the
strainer for at least 10 minutes.
2 Stir together the condensed milk, heavy cream
and cream cheese. Whip until blended well.
3 Add in the drained fruit cocktail and cheddar cheese.
4 Peel and cube the apples one at a time, putting the apples directly into the salad
as they are cut.
5 Put in the cherry halves and mix together to evenly distribute the fruits.
6 Refrigerate and serve cold.

BUKO PANDAN
INGREDIENTS
Gelatin:
1 stick Green Agar-agar (gelatin) stick
3 cups water
1 cup Sugar
1 Pandan leaf
2 cups Young Coconut, in long shreds or
cut in strips
1 cup Small Tapioca Pearls, cooked as
below(optional)
3/4 cup Heavy Cream or Nestle Cream
3/4 cup Condensed Milk
1Soak the agar-agar in water, set aside for 30 minutes.
2Boil for 10 minutes or until the agar-agar is fully dissolved, then add the sugar.
3Set on a pan to cool, refrigerate, then cut in cubes.
4In a separate pan with hot boiling water, put the small tapioca pearls for 10 to 15
minutes until translucent. Strain, and set aside to cool.
5To put together, mix together the heavy cream and condensed milk, add the
shredded young coconut and tapioca pearls, then add the gelatin last.
6Try not to mix too much after you put in the gelatin so the sauce will not turn too
green.

POLVORON
INGREDIENTS
2 cups All-purpose Flour
1 cup Powdered Milk
3/4 cup Sugar
3/4 cup Butter, softened
1 Toast the all-purpose flour on the stove top, stirring continuously, for about 8 - 10
minutes or until it is medium brown in color.
2 In a big bowl, mix the sugar and powdered milk, and add the toasted flour.
3 Add the softened butter and mix thoroughly.
4 Wrap using a cut Japanese paper or colored cellophane.
5 Serve and enjoy the sweet confection.

PINAKBET
INGREDIENTS
2 pieces Ampalaya (Bitter Melon), cut into 2"
length
2 pieces eggplant, cut into 2" length wedges
6-8 pieces okra, tops trimmed off or cut
diagonally if longer than 2" length
2 pieces tomatoes, cut in wedges
1 tablespoon Bagoong Isda (Thick Salted Fish Sauce)
1 1/2 cup broth, shrimp, fish or pork
1 teaspoon ground pepper
2 tablespoons cooking oil, for sauteing
1 Saute the garlic, onion and tomatoes. Add the pork and saute for a minute.
2 Turn the heat down and add the vegetables, layering them in the pan from the
bottom in this order : ampalaya, okra, and eggplant.
3 Add the broth and bagoong. Cover, let it boil, then simmer for 10-15 minutes
until the vegetables are cooked but still firm.
4 Stir in the fish or shrimp. Season with ground pepper.
5 Serve with rice.

GINATAANG KALABASA
INGREDIENTS
5 cups Squash, cut in cubes
3 cups String Beans, cut in 1 1/2 inch
lengths
1/2 pound whole shrimp, head and shells
removed, with tails intact
1/2 can or 3/4 cup coconut milk
1/2 can or 3/4 cup coconut cream
1 cup shrimp broth(from boiled shrimp head
and shells)
2 tablespoon shrimp paste or 2 tablespoon fish sauce
1 Long Chili Pepper (optional)
1 tsp Ground Pepper
Cooking oil for sauteing
1 Pan-fry the shrimps in little oil for about 30 seconds per side, then set aside.
2 Using the same pan and oil, saute the garlic, onion and chili pepper, then add the
shrimp paste.
3 Add the squash and string beans and cook for a minute.
4 Pour in the coconut milk and shrimp broth, bring to a boil.
5 Turn heat down and simmer for 10 - 15 minutes, or until the vegetables are
tender.
6 Add the coconut cream to thicken the sauce and cook for a few minutes.
7 Put in the cooked shrimps and season with salt(if needed) and pepper.

GINISANG AMPALAYA
INGREDIENTS
2 pieces Ampalaya, cut in half,
seeded and sliced into 1/4"
crosswise
2 pieces tomatoes, cut in wedges
1/2 pound pork, pre-boiled and
cubed
2 pieces whole eggs, scrambled
1 tablespoon Fish sauce
1 1/2 cup broth
1 teaspoon ground pepper
2 tablespoons cooking oil, for sauteing
1 Saute the garlic, onion and tomatoes. Add the pork and saute for a minute.
2 Add the ampalaya and the fish sauce.
3 Pour in the broth and cover to let it boil, then turn the heat down to simmer for 5-10
minutes until the vegetables are cooked but still firm.
4 Season with pepper.
5 Pour the beaten eggs on top and do not stir. Let it cook for a minute before turning
the heat off.
6 Serve with rice.

LAING
INGREDIENTS
4 cups Dried Taro Leaves
1/2 pound Pork loin or shoulders, boiled and
cut in strips
2 cans Coconut Milk
1 piece Long Chili Peppers, cut in strips
3 cloves of Garlic, minced
1 teaspoon Salt
1 thumbsize Ginger, cut in strips
2 tablespoons Sauteed Shrimp Paste(Bagoong Alamang)
1 tablespoon Cooking Oil for sauteing
1 Saute the garlic, onion and ginger in cooking oil. Add the pork and cook for 2
minutes.
2 Add the rest of the ingredients and let it simmer for 15 - 20 minutes, stirring from
time to time.
3 Cook until the taro leaves have fully absorbed the coconut milk and almost
rendering fat.
4 Serve with rice.

CHOPSEUY
INGREDIENTS
2 tablespoons Cooking Oil, for
sauteing
1 cup Pork Shoulder, pre-boiled, sliced
in strips
1 Cauliflower, cut the florets only,
2 Carrots, cut in strips
1 cup Snow Peas Sitsaro, ends trimmed
1/2 Cabbage, cut in 1/4 inch thick
1 each Green and Red Bell Pepper, cut in strips
2 tablespoons Fish Sauce Patis
1 cup pork or shrimp broth
1 cup Shrimps, shelled and deveined
12 Quail Eggs, pre-cooked and shelled(optional)
1 tablespoon Cornstarch or Tapioca Starch, dispersed in 1/2 cup water
1 teaspoon Salt
1/4 teaspoon Pepper
1 In a large pan over medium heat, saute the garlic and onion in the cooking oil.
Add the pork and shrimps and cook for 2 minutes.
2 Add cauliflower, red and green bell peppers and snow peas, together with the fish
sauce and saute for 3 minutes.
3 Pour in the pork stock, put the cover on and simmer for 10-12 minutes.
4 Stir in the shrimps and quail eggs.
5 Thicken the sauce with the cornstarch dispersed in water mixture.

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