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Panlasang

Pinoy
eCookbook
Volume 1
Introduction

Thank you for downloading this complimentary Panlasang


Pinoy eCookbook. This mini recipe book features some of our
top rated recipes guaranteed to satisfy your taste buds. As an
additional resource, links to the cooking videos are provided at
the bottom of each page.

We created Panlasang Pinoy (dot com) as our simple


contribution in promoting Filipino and Asian food. As time goes
by, we learned that our simple teaching method also helped
people with little or no cooking experience. This made us
adjust our approach by presenting each recipe in its most basic
form, for easier comprehension.

We appreciate all of you who made Panlasang Pinoy their


trusted recipe source. May we all continue to grow and be
blessings to other people in the years to come.

Cheers!

Vanjo Merano
PanlasangPinoy.com
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i
Contents

Beef Recipes
Kare Kare .............................................. 2
Bistek Tagalog .......................................... 3
Bulalo ....................................................... 4
Morcon .................................................... 5
Mechado .................................................. 6

Pork Recipes
Lechon Kawali .......................................... 8
Embutido ................................................. 9
Siomai ...................................................... 10
Binagoongan ............................................ 11
Menudo ................................................... 12

Chicken Recipes
Chicken Curry .......................................... 14
Pininyahang Manok ................................. 15
Inasal ........................................................ 16
Tinola ........................................................ 17
Chicken Stir Fry ......................................... 18

Seafood Recipes
Garlic Butter Shrimp ................................ 20
Chili Crab .................................................. 21
Sinanglay .................................................. 22
Sweet and Sour Fish ................................. 23
Adobong Pusit .......................................... 24

ii
Contents

Vegetable Recipes
Pinakbet.................................................... 26
Bulanglang ................................................ 27
Ginisang Monggo ...................................... 28
Ginataang Langka ...................................... 29
Chopsuey ................................................... 30

Dessert Recipes
Cassava Cake.............................................. 32
Leche Flan .................................................. 33
Fruit Salad .................................................. 34
Brazo de Mercedes .................................... 35
Maja Blanca ................................................ 36

iii
1
(Oxtail Peanut Stew)

Ingredients:

3 lbs oxtail (cut in 2 inch slices) you can also use tripe or beef 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 tablespoon garlic, minced
1 large onion, chopped
Salt and pepper

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 hours or until
tender (35 minutes if using a pressure cooker)
3. Once the meat is tender, add the ground peanuts, peanut butter, and coloring
http://PanlasangPinoy.com (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, saut 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
7. Add salt and pepper to taste
8. Serve hot with shrimp paste. Enjoy!
Watch the video

2
Copyright 2012 Panlasang Pinoy. All Rights Reserved
(Filipino Style
Beef Steak)

Ingredients:

1 lb beef sirloin, thinly sliced


1/4 cup soy sauce
1 piece lemon or 3 pieces calamansi
1/2 teaspoon ground black pepper
3 cloves garlic, crushed
1 large onion, sliced into rings
3 tablespoons cooking oil
salt to taste

Procedure:

1. Marinade beef in soy sauce, lemon (or calamansi), and ground black pepper for at
least 1 hour
2. Heat the cooking oil in a pan then stir fry the onion rings until the texture becomes
soft. Set aside
3. In the same pan where the onions were fried, fry the marinated beef (without the
marinade) until color turns brown. Set aside
4. Put-in the garlic then saut for a few minutes
5. Pour the marinade and bring to a boil.
6. Put in the fried beef and simmer for 15 to 20 minutes or until meat is tender. Add
water as needed.
http://PanlasangPinoy.com 7. Add the stir-fried onions and some salt to taste.
8. Serve hot. Share and Enjoy!

Watch the video

3
Copyright 2012 Panlasang Pinoy. All Rights Reserved
(Beef Shank Soup)

Ingredients:

2 lbs beef shank


pc small cabbage, whole leaf individually detached
1 small bundle bok choy (pechay)
3 pcs Corn, each cut into 3 parts
2 tablespoons whole pepper corn
1/2 cup Green onions
1 medium sized onion
34 ounces water
2 tablespoons fish sauce (optional)

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 minutes 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, bok choy , and green onion (onion leeks)
5. Serve hot. Share and Enjoy!

http://PanlasangPinoy.com

Watch the video

4
Copyright 2012 Panlasang Pinoy. All Rights Reserved
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 stock/broth)
1/4 teaspoon 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)

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 tie 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
http://PanlasangPinoy.com 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.
11. Serve hot. Share and enjoy! Watch the video

5
Copyright 2012 Panlasang Pinoy. All Rights Reserved
Ingredients:

3 cloves garlic, crushed


1 piece large onion, sliced
2 lbs beef chuck, cubed
8 ounces tomato sauce
1 cup water
3 tablespoons 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)

Procedure:

1. Heat cooking oil in a pan then saut the garlic and onion.
2. Put-in the beef and saut 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)
http://PanlasangPinoy.com 6. Place in a serving plate then serve hot with rice. Share and Enjoy!

Watch the video

6
Copyright 2012 Panlasang Pinoy. All Rights Reserved
7
(Pan Roasted Pork)

Ingredients:

2 lbs pork belly


2 tablespoons salt
2 tablespoons whole pepper corn
5 pcs dried bay leaves
3 cups cooking Oil
34 ounces Water

Procedure:

1. Place the water on a big cooking pot and bring to a boil


2. Put-in the pork belly then add 1 tablespoon of salt, pepper, and bay leaves and
simmer for 30 minutes or until meat is tender
3. Remove the meat from the pot and let it cool down for a few minutes
4. Spread 1 tablespoon of salt on the meat, make sure to distribute it evenly on all
sections
5. We now need to deep fry the meat. On a dry cooking pot place the cooking oil and
heat it up
6. When the oil is hot enough, put the meat in the cooking pot and let it cook until the
immersed side is brown and the meats texture is crispy
7. Flip the meat to cook the opposite side
8. Remove the meat from the pan, let it cool down a little then slice according to
http://PanlasangPinoy.com desired portions
9. Serve hot. Share and Enjoy!

Watch the video

8
Copyright 2012 Panlasang Pinoy. All Rights Reserved
(Filipino Meatloaf)

Ingredients:

2 lbs ground pork


12 pcs Vienna sausage or 6 pcs hotdogs, cut in half lengthwise
3 pcs hard boiled eggs, sliced
1/2 cup sweet pickle relish
1/2 cup tomato sauce
2 pcs raw eggs
2 cups cheddar cheese, grated
1 cup red bell pepper, minced
1 cup green bell pepper, minced
1 1/2 cup raisins
1 cup carrots, minced
1 cup onion, minced
salt and pepper
2 cups bread crumbs

Procedure:

1. Place the ground pork in a large container


2. Add the bread crumbs then break the raw eggs and add it in. Mix well
3. Put-in the carrots, bell pepper (red and green), onion, pickle relish, and cheddar
cheese. Mix thoroughly
http://PanlasangPinoy.com 4. Add the raisins, tomato sauce, salt, and pepper then mix well.
5. Place the meat mixture in an aluminum foil and flatten it.
6. Put in the sliced Vienna sausage and sliced boiled eggs alternately on the middle of
the flat meat mixture.
7. Roll the foil to form a cylinder locking the sausage and egg in the middle if the meat
mixture. Once done, lock the edges of the foil.
8. Place in a steamer and let cook for 1 hour.
9. Place inside the refrigerator until temperature turns cold
10. Slice and serve. Share and Enjoy! Watch the video

9
Copyright 2012 Panlasang Pinoy. All Rights Reserved
(Shao Mai)

Ingredients:

2 1/2 lbs ground pork


1 cup shrimp, minced
2 cups water chestnuts, minced
5 tablespoons sesame oil
1 tablespoon ground black pepper
1 cup onion, minced
1 cup carrots, minced
1 1/2 cups white mushroom, minced
1 pack won ton wrapper
1/4 cup scallions, minced
2 teaspoons salt
1 piece raw egg
Water for steaming

Procedure:

1. Combine all the ingredients except for the water and wanton wrapper and mix
thoroughly.
2. Wrap the mixed ingredients using the won ton wrapper. (watch the video for easy
procedure)
3. Using a steamer, steam the wrapped siomai (shaomai) for 15 to 25 minutes. The
http://PanlasangPinoy.com time depends on the size of each individual piece (larger size means more time
steaming).
4. Serve hot with Kikkoman soy sauce and calamansi or lemon dip. Share and enjoy!

Watch the video

10
Copyright 2012 Panlasang Pinoy. All Rights Reserved
(Pork cooked in
Shrimp Paste)

Ingredients:

2 lbs Pork, cubed


1 tablespoon Garlic, minced
5 tablespoons vinegar
1 cup onion, chopped
1 cup tomato, chopped
1 pc chili (banana pepper, jalapeno, or long chili pepper), sliced
1/2 cup shrimp paste
3-5 pcs dried bay leaves
1 tablespoon whole pepper corn
24 ounces water
salt and pepper

Procedure:

1. In a pot, pour-in the water and bring to a boil


2. Put-in the pork, vinegar, and dried bay leaves and simmer for 35 minutes or until
meat is tender
3. Remove the meat from the pot separating it from the liquid and other ingredients.
set aside
4. In a separate pan, saut the garlic, onion, tomato
5. Add the shrimp paste and simmer for 5 minutes (more time is needed for raw
shrimp paste)
http://PanlasangPinoy.com
6. Put the pork in and cook for 7 minutes. Be sure to mix all the ingredients well
7. Add the chili and simmer for 3 minutes
8. Add salt and pepper to taste
9. Serve hot. Share and Enjoy!

Watch the video

11
Copyright 2012 Panlasang Pinoy. All Rights Reserved
Ingredients:

2 lbs pork belly (about 1 kilo)


1/2 lb pork liver (about kilo)
1 cup carrots, diced
1 cup potatoes, diced
1 cup red bell pepper, chopped
1/2 cup soy sauce
1/2 pc lemon or 4 pcs. calamansi
1 small onion, chopped
3 cloves garlic, finely chopped
1 tsp. brown sugar
2 cups tomato sauce
1 cup water
1/4 cup cooking oil

Procedure:

1. Marinade pork with soy sauce and lemon juice for approximately 1 hour
2. Heat pan and place cooking oil
3. Fry potatoes and carrots for about 5 minutes and set aside
4. Saut garlic and onion in the same pan where the vegetables were fried
5. Add the marinated pork belly and water then simmer for 15 minutes
6. Add the pork liver and tomato sauce and simmer for 10 minutes
http://PanlasangPinoy.com
7. Add the fried carrots and potatoes, red bell pepper, and brown sugar then simmer
for another 5 minutes
8. Add salt and pepper to taste.
9. Serve hot. Enjoy!

12
Copyright 2012 Panlasang Pinoy. All Rights Reserved
13
Ingredients:

2 lbs chicken, cut into serving pieces


1 big potato, chopped
1 tablespoon garlic, minced
3 stalks celery, cut into 2 inches length
1 medium onion, chopped
1 small red bell pepper, cut into cubes
2 tablespoons fish sauce
1 cup coconut milk
2 tablespoons curry powder
1 thumb ginger, cut into strips
1 cup water

Procedure:

1. Pan-fry the potato and set aside


2. Pan-fry the chicken and set aside
3. In the pan where the chicken was pan-fried, saut the garlic, onion and ginger
4. Add the pan-fried chicken, fish sauce, and curry powder
5. Add water and simmer until the chicken is tender
6. Put-in the red bell pepper, celery, and pan fried-potato then simmer for 5 minutes
7. Add the coconut milk and mix well. Simmer for 5 minutes
http://PanlasangPinoy.com

Watch the video

14
Copyright 2012 Panlasang Pinoy. All Rights Reserved
(Chicken w/pineapple)

Ingredients:

2 lbs chicken, cut into serving pieces


12 ounces pineapple chunks, canned
2 medium sized tomatoes, chopped
1 cup bell pepper, cut into thick strips
1 medium sized carrot, wedged
2 1/2 tablespoon fish sauce (patis)
1/2 cup fresh milk
2 tablespoon garlic, minced
1 medium sized onion, sliced
2 tablespoon cooking oil

Procedure:

1. Marinate the chicken in pineapple juice/concentrate (derived from the can of


pineapple chunks) for 20 to 30 minutes
2. Pour the cooking oil in a cooking pot / casserole then apply heat
3. Saut the garlic, onion, and tomatoes
4. Put-in the chicken and cook until color of the outer part turns light brown
5. Add the pineapple juice/concentrate marinade and fresh milk then bring to a boil
6. Add the pineapple chunks and simmer until the chicken is tender and half of the
liquid evaporates (about 20 to 30 minutes).
7. Put-in the carrots and simmer for 5 minutes
8. Add the bell pepper and fish sauce then simmer for 3 minutes
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9. Remove from the cooking pot / casserole and transfer to a serving dish.
10. Serve hot. Share and enjoy!

Watch the video

15
Copyright 2012 Panlasang Pinoy. All Rights Reserved
(Ilonggo Grilled Chicken)

Ingredients:
2 lbs chicken cut into serving pieces

Marinade:

2 tablespoons ginger, minced


2 tablespoons garlic, minced
3/4 cup lemongrass, chopped
1 cup coconut vinegar
1/2 cup lemon or calamansi juice
1 tablespoon salt
1/4 cup brown sugar
1 cup lemon soda (softdrink)
1/2 tablespoon ground black pepper
Basting Sauce:
3 tablespoons annatto oil (atsuete oil)
1/2 cup margarine, softened
1/4 teaspoon salt
1 teaspoon lemon or calamansi juice

Procedure:

1. In a freezer bag or large bowl, combine chicken, lemongrass, salt, ground black
pepper, ginger, garlic, brown sugar, vinegar, lemon-lime soda, and lemon juice.
http://PanlasangPinoy.com 2. Stir or shake the mixture until every ingredient is well incorporated. Marinade for 1
to 3 hours.
3. In a bowl, combine margarine, annatto oil, salt, and lemon juice then stir. Set aside.
4. Grill the chicken while basting generous amount of the margarine mixture.
5. Transfer the grilled chicken to a serving plate.
6. Serve with sinamak. Share and enjoy!

Watch the video

16
Copyright 2012 Panlasang Pinoy. All Rights Reserved
(Chicken Ginger Soup)

Ingredients:

1 whole chicken, cut into serving pieces


36 ounces rice washing
1/2 pc small green papaya, cut into wedges
1 tablespoon garlic, minced
1 medium sized onion, chopped
1 thumb ginger, cut into strips
2 tablespoons fish sauce
Hot pepper leaves

Procedure:

1. Saut the garlic, onion, and ginger


2. Put-in the chicken and cook until color turns light brown
3. Add the fish sauce and mix well
4. Pour-in the rice washing and put to a boil. Simmer for 45 minutes.
5. Add the green papaya wedges and simmer for 5 minutes
6. Add the hot pepper leaves
7. Add salt and pepper to taste
8. Serve hot. Share and enjoy!

http://PanlasangPinoy.com

Watch the video

17
Copyright 2012 Panlasang Pinoy. All Rights Reserved
Ingredients:

1 1/2 lbs boneless chicken breasts, sliced into strips


1 medium onion, chopped
1 teaspoon garlic, minced
1 medium green bell pepper, sliced into strips
1 medium red bell pepper, sliced into strips
1 teaspoon ginger, minced
2 teaspoons lemon juice
1/4 teaspoon sesame oil
2 tablespoons low sodium soy sauce
2 tablespoons hoisin sauce
1 teaspoon ground black pepper
1 teaspoon salt
3 tablespoons cooking oil

Procedure:

1. In a bowl, combine chicken, soy sauce, and lemon juice. Mix well and marinate for 1
hour.
2. Heat cooking oil in a wok, then saut ginger, garlic, and onion.
3. Add the marinated chicken, and then stir fry for 3 to 5 minutes.
4. Put-in the salt, ground black pepper, hoisin sauce and sesame oil and continue to
http://PanlasangPinoy.com
stir fry.
5. Add red and green bell pepper, and cook for 4 to 5 minutes more.
6. Turn off heat. Transfer to a serving plate.
7. Serve hot with Yang Chow Fried Rice.
8. Share and enjoy!

18
Copyright 2012 Panlasang Pinoy. All Rights Reserved
19
Ingredients:

2 lbs shrimp
2 tablespoons flat leaf parsley, finely chopped
1/2 cup butter
4 tablespoons garlic, minced
2 cups lemon soda

Procedure:

1. Marinade the shrimp in lemon soda for about 10 minutes


2. Melt the butter in a pan and heat it up until hot enough to cook the garlic
3. Add the garlic and cook until the color turns golden brown
4. Put-in the shrimp (including the liquid marinade) and let cook until the liquid
completely evaporates
5. Sprinkle the parsley, ground black pepper, and salt
6. Serve hot. Share and Enjoy!

http://PanlasangPinoy.com

Watch the video

20
Copyright 2012 Panlasang Pinoy. All Rights Reserved
Ingredients:

2 lbs crab, cut in half


2 tablespoons cooking oil
2 tablespoons garlic, minced
3 tablespoons ginger, minced
1 tablespoons crushed red pepper or 3 pieces sliced red chili
2 tablespoons hoisin sauce
1/2 cup tomato catsup or tomato sauce
1/4 cup sweet chili sauce
2 tablespoons fish sauce
1/2 tablespoons sesame oil
1/4 cup water
3 tablespoons green onions or scallions, thinly sliced crosswise

Procedure:

1. Heat a cooking pot and pour the cooking oil


2. Saut the garlic, ginger, and crushed red pepper
3. Add the crab and cook for 3 to 4 minutes
4. Put-in the hoisin sauce, tomato ketchup, sweet chili sauce, fish sauce, and sesame
oil then mix with the other ingredients
5. Pour-in the water and bring to a boil then simmer for 10 minutes or until the sauce
thickens.
http://PanlasangPinoy.com
6. Garnish with green onions on top
7. Serve hot. Share and Enjoy!

Watch the video

21
Copyright 2012 Panlasang Pinoy. All Rights Reserved
(wrapped fish cooked
in coconut milk)

Ingredients:

2 pieces medium tilapia, cleaned and scales removed


4 pieces wide bok choy (or pechay) leaves
4 cloves garlic, chopped
1 medium onion, diced
2 pieces medium tomatoes, diced
1 thumb ginger, chopped
3 pieces long green chili
1 1/2 cups coconut milk
1/2 cup water
1 teaspoon salt

Procedure:

1. In a bowl, combine garlic, onion, tomatoes, and ginger then mix.


2. Stuff the tilapia with the garlic, onion, and ginger mixture.
3. Wrap the bok choy around the tilapia. I use 2 bok choy leaves to ensure that the
entire fish is wrapped.
4. Secure the bok choy by tying a kitchen twine around the tilapia. (this step is
optional)
5. Arrange the wrapped tilapia in a wide cooking pan then pour-in coconut milk and
water. Sprinkle salt, cover, and turn on heat.
6. Cook the fish in medium heat for 20 minutes.
http://PanlasangPinoy.com
7. Turn off heat. Remove the cooking twine and transfer the fish to a serving plate.
8. Serve hot. Share and enjoy!

Watch the video

22
Copyright 2012 Panlasang Pinoy. All Rights Reserved
Ingredients:

1 whole Tilapia, cleaned and scales removed


1 tablespoon garlic
1/2 cup vinegar
1 cup bell pepper (red and green)
1 cup cooking oil
1 medium sized onion, chopped
1 thumbs ginger, cut into strips
2 cups water
3 tablespoons tomato paste
1/2 cup brown sugar
1 tablespoon cornstarch
1 small carrot, cut into strips

Procedure:

1. Place the cooking oil in the pan and apply heat.


2. When the oil is hot enough, put the fish in the pan.
3. When the immersed side of the fish is brown and crispy, flip the fish to let the other
side cook.
4. Once the fish is fully cooked, remove from pan and set aside.
5. In a clean pan, saut the garlic, onion, carrots, ginger, and bell pepper (red and
green)
6. Add 2 cups of water and simmer for 5 minutes
http://PanlasangPinoy.com
7. Put-in the tomato paste, sugar, and vinegar then mix thoroughly
8. Add-in the cornstarch to thicken the sauce (make sure to dilute the cornstarch in
1/2 cup water before adding it in)
9. Pour the sauce on top of the Tilapia.
10. Serve hot. Share and Enjoy!

Watch the video

23
Copyright 2012 Panlasang Pinoy. All Rights Reserved
Ingredients:

2 lbs medium-sized squid, cleaned and ink separated


1 piece large onion, diced
2 pieces medium sized tomatoes, diced
1/2 cup soy sauce
1/2 cup vinegar
1 cup water
5 cloves crushed garlic
1 teaspoon sugar
Salt and pepper to taste
2 tablespoons cooking oil

Procedure:

1. Heat a wok or cooking pot them pour-in soy sauce, vinegar, and water then bring to
a boil.
2. Add the squid and wait for the liquid to re-boil. Simmer for 5 minutes.
3. Turn off the heat then separate the squid from the liquid. Set aside.
4. Pour-in cooking oil on a separate wok of cooking pot then apply heat.
5. When the oil is hot enough, saut the garlic, onions, and tomatoes.
6. Put-in the squid then cook for a few seconds.
7. Pour-in the soy sauce-vinegar-water mixture that was used to cook the squid a while
back. Bring to a boil and simmer for 3 minutes.
http://PanlasangPinoy.com
8. Add the ink, salt, ground black pepper, and sugar then stir. Simmer for 3 minutes.
9. Transfer to a serving bowl then serve.
10. Share and enjoy!

Note: If you want a thicker sauce, remove the squid from the wok or cooking pot and
let the sauce boil until enough liquid evaporates. Once done, you may top the squid
with the sauce.

Watch the video

24
Copyright 2012 Panlasang Pinoy. All Rights Reserved
25
(Assorted vegetables
with shrimp paste )

Ingredients:

1/4 lb pork, thinly sliced


1 large egg plant, chopped
1 medium-sized bitter melon, chopped
1/4 lb squash, chopped into 2x1 inch cubes
3 pieces large tomato, sliced
1 piece onion, sliced
1 tablespoon ginger, minced
3 cloves garlic, crushed
6 to 8 pieces okra
1 bunch string beans, cut in 3 inches length
4 tablespoons shrimp paste
1 cup water
3 tablespoons cooking oil
salt and pepper

Procedure:

1. Heat the pan and put the cooking oil.


2. When oil is hot enough, saut the garlic, ginger, onion, and tomato
3. Add the pork and cook until color turns light brown (about 5 to 8 minutes)
4. Put-in the shrimp paste and cook for 2 minutes.
5. Add water and bring to a boil. Simmer for 10 to 15 minutes or until pork is tender
http://PanlasangPinoy.com
6. Put-in the squash and cook for 5 to 7 minutes or until texture becomes soft
7. Add the remaining vegetables and mix with the other ingredients. Simmer for 5
minutes or until all the vegetables are cooked. (Do not overcook the vegetables)
8. Serve hot with steamed white rice. Share and Enjoy!

Watch the video

26
Copyright 2012 Panlasang Pinoy. All Rights Reserved
(Boiled mixed vegetables)

Ingredients:

1 piece small Green Papaya, sliced


2 cups calabaza squash, sliced
Loofah (Patola), sliced
Lemon Grass (Optional)
3 medium tomatoes, sliced
10 to 15 small Okra
1 cup malunggay (moringa) leaves
4 cloves garlic, lightly crushed
1 thumb ginger, chopped
1 to 2 teaspoons salt
4 to 6 cups rice Washing

Procedure:

1. Heat a cooking pot and pour-in rice washing. Let boil.


2. Add garlic, ginger, and lemongrass. Boil for 5 to 7 minutes.
3. Remove the lemongrass. Add papaya and calabaza squash. Boil for 6 minutes.
4. Add tomatoes, okra, and loofah. Cook for 3 to 4 minutes.
5. Put-in the malunggay and salt. Stir. Turn the heat off.
6. Transfer to a serving bowl and serve. Share and enjoy!
http://PanlasangPinoy.com

Watch the video

27
Copyright 2012 Panlasang Pinoy. All Rights Reserved
(Sauteed Mung Beans)

Ingredients:

1 pack Mung bean (about 3/4 lb)


1 tablespoon garlic
lb pork, thinly sliced
1 cup spinach
1 pc medium sized tomato, chopped
1 medium sized onion, chopped
5 to 8 pcs medium sized shrimp (optional)
2 tablespoon fish sauce
24 ounces water
1 pc beef cube (for flavoring)
cup crushed pork rind (chicharon)
Salt and pepper

Procedure:

1. In a pan, put-in the water and bring to a boil


2. Put-in the beef cube and Mung bean and simmer until the Mung Bean is soft enough
(about 35 to 50 minutes)
3. On a separate pan, saut the garlic, onion, and tomato
4. Add the pork and simmer for 5 mins
5. Put-in the fish sauce and simmer for 10 mins or until the meat is tender
http://PanlasangPinoy.com
6. Note* If necessary, you may add water to help make the meat tender but make sure
to add more time to simmer
7. Add the shrimp
8. Pour the cooked Mung beans and simmer for 10 minutes
9. Add the spinach and pork rinds (chicharon)
10. Add salt and pepper to taste
11. Serve hot. Share and Enjoy!

Watch the video

28
Copyright 2012 Panlasang Pinoy. All Rights Reserved
(Unripe jackfruit
cooked in coconut milk)

Ingredients:

1 lb unripe jackfruit; peeled and chopped


1 large onion, diced
5 cloves crushed garlic
3/4 cup tomatoes, diced
3 to 5 pieces red chilies
3 cups coconut milk
3/4 cup water
1/2 cup fried dried fish (daing), bones removed

Procedure:

1. Heat a wok or a cooking pot and pour-in the coconut milk. Bring to a boil.
2. Add the garlic and onions and cook for 3 to 5 minutes while continuously stirring the
mixture.
3. Put-in the tomatoes and red chilies. Continue stirring to prevent lumps from
forming.
4. Add the fried dried fish and cook for 5 minutes.
5. Pour-in water and allow re-boiling.
6. Add the chopped jackfruit then mix with the other ingredients. Simmer for 5 to 8
minutes.
7. Put-in the shrimp cube then stir to ensure that the ingredients are properly
distributed. Simmer until the liquid dries up.
http://PanlasangPinoy.com
8. Transfer to a serving plate then serve.
9. Share and enjoy!

Watch the video

29
Copyright 2012 Panlasang Pinoy. All Rights Reserved
Ingredients:

1/4 lb shrimp
1/2 lb boneless chicken
1 teaspoon garlic
2 teaspoon cornstarch
1 tablespoon oyster sauce
1/2 piece cabbage, quartered
1 cup green bell pepper, sliced
1 cup red bell pepper, sliced
1 small cauliflower, cut into small pieces
1 cup snow peas
1 cup carrots, sliced
1 cup onion, diced
1 cup chicken liver, sliced
Shrimp juice (derived by crushing the head of the shrimp) or use shrimp bouillon
1 1/4 cup water
salt and pepper

Procedure:

1. Saut the garlic and onion


2. Add the boneless chicken and saut for 2 minutes
3. Put-in the chicken liver and let cook for 3 minutes more
http://PanlasangPinoy.com 4. Pour in the shrimp juice and 1 cup of water and bring to a boil. Cover the pot and
simmer for 5 minutes.
5. Add the shrimp then sprinkle some salt and pepper.
6. Add the oyster sauce and simmer for 2 minutes.
7. Put-in the cauliflower and cabbage then mix well
8. Add the carrots, snow peas, and bell pepper. Cover the pot and simmer for 5
minutes or until vegetables are cooked
9. Dilute the cornstarch in 1/4 cup of water then pour mixture in the pot. Mix well.
10. Serve hot. Share and Enjoy!
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30
Copyright 2012 Panlasang Pinoy. All Rights Reserved
31
Ingredients:
Batter:
2 packs grated cassava (about 2 lbs total weight)
1 can coconut milk
can evaporated milk
2 pieces raw egg
cup butter, melted
6 tablespoons cheese, grated
cup condensed milk
14 tablespoons sugar
Topping:
1 can coconut milk
2 tablespoons sugar
cup condensed milk
2 tablespoons flour
2 tablespoons cheese, grated
1 piece raw egg

Procedure:
1. Combine the grated cassava, butter, condensed milk, evaporated milk, cheese,
sugar, and eggs in a mixing bowl and mix thoroughly
2. Add the coconut milk in the mixing bowl where the mixed ingredients are. Mix
again.
3. Grease the baking tray then pour-in the batter (ingredients that has just been
mixed)
4. Pre -heat oven for 350 degrees Fahrenheit for 10 minutes then put-in the baking
tray with batter and bake for 1 hour. Remove from the oven and set aside.
http://PanlasangPinoy.com 5. Meanwhile prepare the batter by combining the sugar and flour and put-in the
heated saucepan.
6. Pour-in the condensed milk then mix thoroughly.
7. Add the cheese while stirring constantly.
8. Pour the coconut milk and stir constantly for 10 minutes
9. Pour the topping over the Cassava Cake (baked batter) and spread evenly.
10. Separate the yolk from the egg white of the remaining egg (well be needing the egg
white)
11. Glaze the topping with the egg white (you may use a basting brush for this step)
12. Broil the Cassava cake until color turns light brown.
13. Garnish with grated cheese and serve. Share and enjoy! Watch the video

32
Copyright 2012 Panlasang Pinoy. All Rights Reserved
Ingredients:

10 pieces raw eggs


1 small can condensed milk
1 cup fresh milk (or evaporated milk)
1 cup granulated sugar
1 tsp vanilla extract

Procedure:

1. Using all the eggs, separate the yolk from the egg white (only egg yolks will be used).
2. Place the egg yolks in a big bowl then beat them using a fork or an egg beater
3. Add the condensed milk and mix thoroughly
4. Pour-in the fresh milk and mix well
5. Put the mold (llanera) on top of the stove and heat using low fire
6. Put-in the granulated sugar on the mold and mix thoroughly until the solid sugar
turns into liquid (caramel) having a light brown color
7. Spread the caramel (liquid sugar) evenly on the flat side of the mold
8. Wait for 5 minutes then pour the egg yolk and milk mixture on the mold
9. Cover the top of the mold using an Aluminum foil
10. Steam the mold with egg and milk mixture for 30 to 35 minutes.
11. After steaming, let the temperature cool down then refrigerate
12. Serve for dessert. Share and Enjoy!
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33
Copyright 2012 Panlasang Pinoy. All Rights Reserved
Ingredients:

1 can (large) fruit cocktail


1 cup fresh strawberries, cleaned and cut in half lengthwise
1 cup blueberries, cleaned
3 pieces kiwi, cleaned and sliced into bite size pieces
3/4 cups nata de coco
14 ounces condensed milk
8 ounces table / medium cream or all purpose cream

Procedure:

1. Drain the juice from the fruit cocktail and transfer the canned fruits in a bowl.
2. Combine the fruit cocktail, strawberries, blueberries, kiwi, and nata de coco then
toss lightly.
3. Add the condensed milk then mix lightly. Be extra careful so that the fruits will
remain intact.
4. Add the table cream / medium cream then mix again. Make sure that the cream is
properly distributed amongst the fruits.
5. Refrigerate for at least 3 hours.
6. Serve Chilled. Share and Enjoy!

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34
Copyright 2012 Panlasang Pinoy. All Rights Reserved
Ingredients:
10 large raw eggs, yolks and whites separated
1/2 teaspoon cream of tartar
1 teaspoon vanilla extract
3/4 cup granulated sugar
3 tablespoons confectioners sugar
14 ounces condensed milk

Procedure:
1. Combine egg whites and cream of tartar then beat using an electric mixer until soft
peaks form.
2. Make the meringue by gradually adding the granulated sugar while mixing the
ingredients. Continue mixing until the texture is semi-firm.
3. Preheat the oven to 350 degrees Fahrenheit.
4. Place wax paper on top of a cookie sheet or large rectangular baking pan and grease
the surface.
5. Place the meringue on top of the greased wax paper then spread evenly using a
spatula.
6. Bake the meringue for 20 to 22 minutes or until the color of the top part turns light
to medium brown.
7. While the meringue is in the oven, make the filling by combining the egg yolks and
condensed milk in a small cooking pot. Apply heat and cook the mixture while
continuously stirring until the texture becomes thick.
8. Add the vanilla extract to the condensed milk and egg yolk mixture, turn off the
heat, and mix thoroughly. Set aside.
http://PanlasangPinoy.com 9. Remove the meringue from the oven and cool down for a few minutes.
10. Sprinkle the confectioners sugar on top of the meringue then place wax paper on
the top part of the meringue followed by a similar sized baking pan or tray. The
meringue should now be in the middle of two baking trays.
11. Flip the meringue: the new cookie sheet/baking tray placed on top should now be
below. Remove the baking tray and the wax paper (you should now see the opposite
side of the baked meringue) then spread the filling (cooked egg yolks, condensed
milk, and vanilla extract mixture) over the meringue.
12. Roll the meringue. Complete rolling side to side starting at the longest side. Make
sure that the layer with filling is rolled inward.
13. Transfer to a serving plate then serve. Watch the video
14. Share and enjoy!

35
Copyright 2012 Panlasang Pinoy. All Rights Reserved
Ingredients:

4 cups coconut milk


3/4 cup cornstarch
14 ounces condensed milk
3/4 cup fresh milk
3/4 cup granulated sugar
15 ounces whole sweet kernel corn
5 tablespoons toasted grated coconut

Procedure:

1. Pour the coconut milk in a cooking pot and bring to a boil.


2. Add the sugar, condensed milk, and whole sweet kernel corn then stir until all the
ingredients are evenly distributed.
3. Simmer for 8 minutes
4. Combine the fresh milk and cornstarch then whisk until the cornstarch is diluted
5. Pour the fresh milk and cornstarch mixture in the cooking pot and stir thoroughly.
6. Allow to cook while stirring until the mixture reaches your desired thickness
7. Pour the mixture in a serving tray then arrange and flatten the top using a flat tool
such as a wooden spatula
8. Allow to cool down then refrigerate for at least 1 hour
9. Garnish with toasted grated coconut (or latik if available)
10. Serve cold. Share and enjoy!
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36
Copyright 2012 Panlasang Pinoy. All Rights Reserved